1 green bell pepper, seeded, diced 2 zucchini, sliced thin 1 1/2 cups shredded mozzarella or Jack cheese (optional) Instructions: Peel, core and slice apples. Layer apples and sausage on the bottom of a 9 by 13 by 2-inch casserole dish and dot with butter. Then layer the onions, potatoes, bell peppers and zucchini. Bake in a preheated 300 degree oven for 1 hour. Once casserole is cooked, cover the top with cheese and bake until melted. ","[Riesling, Gewrztraminer, Pinot Grigio, Chianti]" 8053,"Vegan Shepherd's Pie 1 1/2 pounds small creamer potatoes 8 cloves garlic Kosher salt 1/3 cup plus 2 tablespoons olive oil 1/4 cup chopped chives Freshly ground black pepper 1 pound cremini mushrooms, quartered 1/4 cup tomato paste 2 tablespoons fresh rosemary leaves, chopped 1 1/4 cups vegetable or mushroom broth One 10-ounce bag frozen peas and carrots Instructions: Preheat the oven to 425 degrees F. Combine the potatoes and garlic in a medium saucepan and cover with 2 inches of water. Season generously with salt and bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are tender, about 20 minutes. Reserve 1 cup of the cooking water and then drain the potatoes. Return the potatoes and garlic to the saucepan and mash with a potato masher. Add 1/2 cup of the cooking water and the 1/3 cup olive oil and stir to combine. If needed, stir in more water until the potatoes are a spreadable consistency. Stir in the chives and season to taste with salt and pepper. Cover and set the mashed potatoes aside.
Pulse the mushrooms in a food processor until coarsely chopped. Heat the 2 tablespoons olive oil in a medium skillet over medium high heat until shimmering. Add the mushrooms, 1 teaspoon salt and several grinds of pepper and cook until all the moisture from the mushrooms has evaporated, about 8 minutes. Stir in the tomato paste and rosemary and cook, stirring occasionally, until the tomato paste is a bit darker, about 3 minutes. Stir in the broth, followed by the peas and carrots and bring to a simmer, about 4 minutes.
Remove from the heat, dollop all over with the mashed potatoes and spread the potatoes into an even layer with the back of a spoon or a spatula. Bake until golden on top and bubbling around the edges, about 25 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8054,"Tortilla Soup 1 1/2 pounds bone-in, skin-on chicken legs and thighs 5 cups chicken stock
2 tablespoons olive oil
4 cloves garlic 1 dried guajillo cl, seeded
Kosher salt and freshly ground black pepper 3 plum tomatoes, cored and halved lengthwise
1 small Spanish onion, diced
Crispy corn tortilla strips, for garnish
1/2 cup guacamole, store-bought or homemade
1/2 cup fresh cilantro, minced
1/2 cup sour cream
Instructions: Preheat the broiler. Combine the chicken legs and thighs, chicken stock, olive oil, garlic and cl in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes. Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes. Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat. Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper. Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 8055,"Super-Zesty Potato Salad 2 large egg yolks 1/4 cup red wine vinegar 1 tablespoon dijon mustard Kosher salt 1 1/2 cups neutral-flavored oil (such as vegetable, canola or peanut) 2 1/2 pounds small red bliss potatoes, quartered 3 cloves garlic, smashed Kosher salt 6 slices bacon, chopped 2 tablespoons extra-virgin olive oil 1 red onion, diced 3 stalks celery, diced 1/2 cup red wine vinegar 1/2 cup dijon mustard Instructions: Make the mayonnaise: Put the egg yolks in a food processor and add the vinegar, mustard and 1/4 teaspoon salt. Turn on the machine and very slowly start to drizzle in the oil (drip until the mixture starts to look like mayonnaise, then you can start adding it in a slow, steady stream). If the mayonnaise is too thick, add a few drops of water; if it is not thick enough, add a little more oil with the motor running. Make the salad: Put the potatoes and garlic in a large pot. Add enough water to cover the potatoes by 2 inches and season generously with salt. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until fork-tender, about 10 minutes. Meanwhile, cook the bacon in the olive oil in a large skillet over medium-high heat, stirring occasionally, until browned and crisp, about 10 minutes. Remove from the heat and stir in the onion, celery and vinegar. Season with salt. Drain the potatoes and transfer them to a large bowl (discard the garlic). Add the bacon-onion mixture to the hot potatoes and stir to incorporate. Gently stir in 1 1/2 cups mayonnaise and the mustard and season with salt. Refrigerate until cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8056,"Strawberry, Rhubarb and Banana Crostata 1-1/2 cups pastry flour scant 1/4-cup polenta 1 tsp. aniseeds, toasted 1/2-cup granulated sugar large pinch of salt 1/2-cup unsalted butter, cut into small pieces 1 large egg, lightly beaten 3 ripe bananas, cut into 1-inch pieces 1 lb. rhubarb, cut into 1-inch pieces 1 pint basket large, ripe strawberries (about 1 lb.), quartered 2/3-cup packed light-brown sugar 2/3-cup granulated sugar pinch Gray salt freshly-grated zest of 1/2 orange freshly-grated zest of 1 lemon 1/2-tsp. aniseeds, toasted 1/4-tsp. freshly-ground pepper 1 tsp. ground cinnamon Instructions: To make the topping: Preheat the oven to 375 degrees F. Measure the flour, polenta, aniseeds, sugar and salt into a medium mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of pastry dough but will clump together if pressed in your palm. Set aside until needed. To make the filling: Combine all the ingredients in a large bowl and toss until well-mixed. Turn into a 2-quart shallow, buttered baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp and golden brown (about 1 hour). Serve warm with gelato or whipped cream if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 8057,"Italian Pasta Salad 1 pound tri-color corkscrew pasta 1 (12-ounce jar) marinated quartered artichoke hearts, drained 8 ounces smoked mozzarella, cubed 1(8-ounce link) spicy pepperoni, cubed 1 cup cherry tomatoes, halved 2 tablespoons chopped jarred pepperoncini 1 large handful fresh basil leaves, torn 1 clove garlic, finely chopped 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Cook the pasta in a large pot of boiling salted water until package directions for al dente. Drain well and cool. Add the artichoke hearts, mozzarella, pepperoni, tomatoes, pepperoncini and basil to a large bowl. Stir in the pasta. Whisk together the garlic, red wine vinegar, and olive oil. Season with salt and pepper. Toss the dressing with the pasta. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 8058,"Parisienne Gnocchi with Bacon and Tarragon 2 tablespoons vegetable oil 1 pound bacon, diced 1/4-inch thick
1 tablespoon salt
7 ounces (14 tablespoons) butter
2 cups all-purpose flour
1 cup shredded Gruyere 1 tablespoon Dijon mustard
2 tablespoons finely chopped fresh tarragon 6 large eggs
Instructions: Place oil and diced bacon in a 2-quart heavy-bottomed saucepan. Place pan over medium heat and cook, stirring occasionally, until fat is rendered and bacon is crispy. Set aside. Bring 4 quarts water to a simmer in a stockpot and line a sheet tray with parchment paper. Combine salt, 1 1/2 cups water and 12 tablespoons butter in a 2-quart saucepan and bring to a boil. Add flour all at once and stir constantly, making sure to not let the mixture stick to the bottom of the pan. Stir until a dough ball forms. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment. With the motor running on low, add Gruyere, Dijon mustard and tarragon and mix until well incorporated. With motor still running, add eggs one at a time, making sure each egg is incorporated before adding another. Transfer dough to a medium pastry bag fitted with a large metal tip. Slowly pipe dough into boiling water, using a paring knife to slice off into 3/4-inch pieces. (Work in batches.) When gnocchi float, transfer to lined sheet tray and chill until cold. Heat 2 tablespoons butter in a saute pan until hot and bubbly. Add gnocchi to pan and saute until browned. Add cooked, cubed bacon and stir. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 8059,"Summer Fruit with Wine and Mint 1 1/4 cups dry white wine 1/3 cup sugar 1/2 ripe cantaloupe, halved, seeded, cut into 3/4-inch cubes (about 3 cups) 1 basket (8-ounce) fresh strawberries, quartered 1 cup seedless green grapes, halved lengthwise 1 tablespoon chopped fresh mint leaves Instructions: Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat. Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours. Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled. ","[Viognier, Riesling, Vermentino, Gavi]" 8060,"Caesar Salad with Crouton Collars 1 (4-inch thick) sourdough or French baguette, cut into 2-inch thick slices 1/2 cup olive oil 1 egg yolk, coddled 1/4 teaspoon salt 1 teaspoon coarsely ground black pepper 4 garlic cloves, minced 2 anchovies (or 1 teaspoon anchovy paste) 2 teaspoons Dijon mustard (the real stuff, not the dried stuff) 1 1/2 tablespoons freshly squeezed lemon juice 1 teaspoon Worcestershire sauce 1/4 cup safflower oil, or olive oil 1 1/2 teaspoons red wine vinegar 2 large heads romaine lettuce, outer leaves discarded, remaining inner leaves washed and thoroughly dried 4 crouton collars 1/2 cup freshly grated imported Italian Parmigiano-Reggiano Instructions: Preheat oven to 350 degrees F. Using your fingers, pluck the doughy section of bread away from the crust leaving a 1/4-inch thick collar of crust. Place the crusty collars in a large bowl and drizzle with olive oil. Toss and squish the bread like a sponge until the oil is evenly absorbed. Place the oil-soaked crusty collars on a baking sheet, standing up so that the hot air can circulate through the \O, and bake for approximately 20 minutes, or until collars are crispy and golden brown. Place the egg, in its shell, in boiling water for 40 seconds. Remove, run under cold water for 15 seconds to stop the cooking process, then use as directed. To make caesar salad dressing, add salt and pepper to the salad bowl (this creates a sandpaper-like base that will make the next steps easier). Using the back of a soup spoon, grind the garlic against the wall of the bowl until it becomes a paste. Then add the anchovies, and once again use the back of the spoon to grind it into a paste. Follow the same procedure, adding the Dijon, egg yolk, lemon juice and Worcestershire sauce, 1 at a time. Make sure that each ingredient is blended into a smooth paste with the previous ingredients before proceeding. Add the oil and vinegar. Blend well. To serve, stand lettuce leaves upright in crouton collars. Drizzle 2 tablespoons of dressing overtop each serving, then sprinkle liberally with Parmigiano-Reggiano. Note: If you don't have a rough wooden salad bowl, the dressing can be made (with some sacrifice) in a blender. Add the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire and vinegar. Puree. Then add the oil and pulse a few times. Add the yolk and pulse a couple more times\u2014just enough to blend it without causing the dressing to turn mayonnaisey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8061,"Zabaione con Crema: Zabaglione with Cream 6 large egg yolks 6 tablespoons sugar 6 tablespoons Vin Santo wine or Marsala 1 cup whipping cream 1/2 cup fresh blueberries Instructions: Put the egg yolks in a stainless steel bowl. Whisk in the sugar, and Vin Santo wine or Marsala. Bring water to a boil in a saucepan. Lower the heat and place the steel bowl over but not touching the water. Whisk the yolk mixture for 8 minutes, or until it becomes light and creamy. Monitor the heat, otherwise you'll end up with scrambled eggs. Set aside and let cool. In another bowl, whip the cream with a hand mixer. Gently fold the zabaione into the whipped cream with a rubber spatula, and place in the refrigerator for about 30 minutes, or until ready to serve. Serve in glasses with blueberries on top. ","[Chardonnay, Riesling, Moscato, Prosecco]" 8062,"Jicama Slaw 1 large jicama, peeled and finely shredded 1/2 Napa cabbage, finely shredded 2 carrots, shredded 1/2 cup freshly squeezed lime juice 2 tablespoons rice vinegar 2 tablespoons ancho chili powder 2 tablespoons honey 1/2 cup canola oil Salt and freshly ground pepper 1/4 cup finely chopped cilantro leaves Instructions: Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, ancho powder, honey, and oil in a medium bowl and season with salt and pepper. Pour the lime mixture over the jicama mixture and toss to coat well. Fold in the cilantro. Let sit at room temperature for 15 minutes before serving. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 8063,"Hot Peaches 1 cup sugar 1 tablespoon cinnamon
5 peaches, quartered, with peel on
1 stick butter
1 cup spicy cinnamon schnapps, such as DeKuyper Hot Damn! Cinnamon Schnapps Liqueur Vanilla ice cream, for serving
Instructions: In a medium bowl, combine the sugar and cinnamon. Toss the peaches in the sugar mixture until generously coated. Leave them in the mixture. In a large cast-iron skillet, melt the butter over medium-low heat. Add the peaches and fry on each side for 1 to 2 minutes, or until softened slightly. Pour the schnapps into the skillet and lightly stir the peaches around to absorb some of the flavor. Light the schnapps on fire. It should flame off quickly. Remove from the heat. Place the peaches over ice cream and drizzle with the remaining sauce from the skillet. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 8064,"Crunchy Pork Chops with Garlicky Spinach and Tomato Salad 2 pork chops, approximately 8 ounces each 1 egg 1/2 teaspoon Dijon mustard 1/4 teaspoon dried oregano Salt and freshly ground black pepper 1 cup bread crumbs 1 tablespoon freshly grated Parmesan 1 cup ground nut oil or similar, for frying 3 medium tomatoes 1/2 clove garlic, minced 1 tablespoon olive oil 1 tablespoon lemon juice 4 cups baby spinach leaves Salt and pepper Instructions: Trim the thick white fat off the pork chops, cutting carefully around the outside edge. Lay the chops between 2 pieces of plastic wrap and, using a mallet or a rolling pin beat them until the meaty part of the chop is half as thick. You will need to beat around the bone, so turn them over once as you go. Beat the egg in a shallow wide bowl with the mustard, oregano, and salt and pepper. On a large plate or platter, combine the breadcrumbs with the Parmesan. Press each of the chops into the egg mixture, coating either side. Then dip the eggy chops into the bread crumbs, covering them evenly. Let them lie on a cooling rack to dry slightly while you heat the oil in a large frying pan. When a small cube of bread sizzles if dropped into the oil, then the oil is hot enough. Cook the chops until they are a deep golden color, about 5 to 7 minutes a side (depending on how thin you've managed to get them and how cold they were before going in the oil). Meanwhile, quarter the tomatoes and take out the seeds, then cut the shells into strips and dice them. You can take off the skins, too, if you prefer, by steeping the tomatoes first into a bowl of just boiled water for 3 to 5 minutes. Combine the diced tomato, minced or grated garlic, oil, and lemon juice in a bowl, and season well with salt and pepper. When the chops are ready, toss the spinach in the tomato mixture until well coated and divide the salad between 2 large plates, putting each chop alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 8065,"Pansy Flower Cupcakes 12 Go-To Vanilla Cupcakes 2 cups Swiss Buttercream 1/2 cup Grape-Tinted Frosting 1/2 cup Egg Yolk-Tinted Frosting 1/3 cup Avocado-Tinted Frosting Instructions: Frost the cupcakes with the buttercream. To pipe the flower: Place the grape-tinted frosting in a pastry bag with a #104 rose tip. Point the bag down at a 45 degree angle, with the skinny end of the rose tip aimed towards the center of the flower. Squeeze and release while making 5 tear shapes in a circle to form a flower. Repeat piping on top with 4 more tear shapes in a tight circle. Place the egg yolk-tinted frosting in a pastry bag with a #2 small round tip. Hold the bag straight up, and pipe a small dot into the center of the flower. To pipe the leaf: Place the avocado-tinted frosting in a pastry bag with a #70 leaf tip. Point the bag down at a 45 degree angle with the tip lightly touching the surface of the cupcake. Squeeze hard to build up the base and simultaneously lift the tip slightly. Relax the pressure as you pull the tip toward you, drawing the leaf to a point. Stop squeezing and lift the tip away. Pipe a second leaf on the other side of the flower. Repeat with the remaining cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8066,"Grilled Avocados with Ginger Miso 1 tablespoon finely chopped shallots (about 1/2 small shallot) 1 tablespoon vegetable oil, plus more for the grill or grill pan 1 tablespoon rice vinegar 2 teaspoons finely grated fresh ginger (about a 1-inch piece) 1 teaspoon white miso paste 1 teaspoon toasted sesame oil 1/2 teaspoon sugar 2 medium, firm-ripe avocados Kosher salt and freshly ground black pepper 1/4 cup loosely packed fresh basil leaves, torn, for garnish 4 lemon wedges, for serving Instructions: Whisk together the shallots, vegetable oil, vinegar, ginger, miso, sesame oil and sugar in a small bowl; set the marinade aside. Halve the avocados lengthwise, remove the pits and score the interior of each half in a 1/2-inch crosshatch pattern. Set the halves, cut-side up, on a rimmed baking sheet, and sprinkle with some salt and pepper. Spoon the marinade into the avocado cups, dividing evenly (about 1 tablespoon per avocado half), and let stand for 5 minutes while it soaks in. Spread the marinade (with a pastry brush or the back of a spoon) over the entire cut surface of the avocados and gently into the crosshatch cuts. Meanwhile, heat a grill or a grill pan to medium-high. Lightly oil the grill grates or grill pan. Grill the marinated avocado halves, cut-side down, for 2 minutes, gently loosen with a spatula, then continue grilling until the avocados show grill marks and the marinade is fragrant and caramelized, about 2 minutes more. Flip the avocados to their skin side, sprinkle with some salt and pepper and grill for 1 minute. Transfer to individual serving plates, and garnish each with some of the basil and a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8067,"Leftovers: Chicken with Sesame Caesar Salad 2 cooked chicken paillards, chilled and 1/4-inch slices (pan seared) 2 egg yolks 2 anchovy fillets 2 cloves garlic 1 tablespoon pommery mustard 1 cup canola oil plus 1/2 tablespoon sesame oil, mix together Juice of 1 lemon 1/3 cup shaved reggiano Parmesan Salt and black pepper to taste 2 heads baby romaine, prepped into whole, washed leaves 1 tablespoon toasted sesame seeds Instructions: In a food processor, add yolks, anchovies, garlic and mustard. Mix and when well incorporated, slowly drizzle in oil to emulsify. Add juice, cheese and mix well. Check for seasoning and adjust. Toss dressing with romaine leaves and chicken strips. PLATING On an oval plate, lay out salad topped with the chicken. Garnish with sesame seeds. Wine Suggestion: Viognier Vin de Pays Des Comtes Rhodaniens, 1997 ","[Viognier, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8068,"Thin & Crispy Pizza 2 cups all-purpose flour, plus more for dusting 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 3/4 cup water 3 tablespoons extra-virgin olive oil, plus more for brushing 2/3 cup pizza sauce 1 1/2 cups shredded low-moisture mozzarella cheese (about 6 ounces) Instructions: Make the dough: Put a pizza stone or inverted baking sheet on the lowest oven rack and preheat to 450 degrees F. Combine the flour, baking powder and salt in a large bowl. Add the water and olive oil and mix to make a shaggy, sticky dough. Turn out onto a lightly floured surface and knead into a smooth and elastic ball, 2 to 3 minutes. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and let rest in a warm place, 15 minutes. Brush two large sheets of parchment paper with olive oil. Place a ball of dough between the parchment, oiled-sides in; use a rolling pin to roll the dough into a 12- to 14-inch round, about 1/8 inch thick. Remove the top piece of parchment and transfer the dough (and the bottom piece of parchment) to a pizza peel or inverted baking sheet. Spread 1/3 cup sauce on the crust; scatter with 3/4 cup mozzarella. Slide the pizza (on the parchment) onto the hot stone. Bake until the crust is crisp and golden brown and the cheese is bubbling, 10 to 12 minutes. Transfer to a cutting board and let cool 1 to 2 minutes before slicing. Repeat to make the second pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8069,"Summer Wheat Berry Salad with Chimichurri Dressing 3/4 cup wheat berries, soaked overnight 1 ear sweet corn 1 cup cherry tomatoes, halved 1 medium Middle Eastern cucumber, diced 1/4 medium red onion, thinly sliced 1 cup roughly chopped fresh cilantro 1 cup roughly chopped fresh parsley 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1/2 teaspoon cl flakes, plus more as needed 1/2 teaspoon ground cumin 1/2 teaspoon sea salt 1 large clove garlic, pressed Instructions: For the salad: Drain and rinse the wheat berries, then place in a pot and cover with 2 inches of water. Bring to a boil over high heat, then cover the pot and reduce the heat to low. Simmer until tender, 1 hour 30 minutes to 2 hours. Drain well and set aside to cool. Store the cooled wheat berries in a medium bowl until ready to use.
Steam the corn for 2 minutes, then cool. Cut the kernels off of the cob. Add the corn, tomatoes, cucumbers and onions to the wheat berries.
For the dressing: Add the cilantro, parsley, oil, vinegar, cl flakes, cumin, salt and garlic to a bowl and stir well. Drizzle the dressing over the salad, and mix until combined, then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8070,"Stout and Caramel Milkshakes 1 cup heavy whipping cream 3 cups caramel ice cream
12 ounces stout beer 2 tablespoons malt powder
Instructions: Whip the cream until soft peaks form. Hold in the refrigerator. Add the ice cream and stout to a blender and blend until fully combined. Divide the milkshake between 4 chilled pint glasses, filling just over halfway. Fill the glasses with whipped cream and dust with malt powder. ","[Stout, Porter]" 8071,"Apple Fritters with Caramel Drizzle 2 1/2 cups all-purpose flour, plus 1/2 cup 1 cup cornmeal 1/2 cup brown sugar 2 tablespoons baking soda 1 teaspoon salt 2 cups buttermilk 1 1/2 cups water 2 eggs 2 teaspoons vanilla extract 3 Granny Smith apples, cored and cut into 1/4-inch thick rings Vegetable oil, for deep frying Caramel Drizzle, recipe follows 2 cups sugar 2 tablespoons water 2 cups apple juice 1 cinnamon sticks 2 star anise Instructions: Heat the oil in the deep fryer to 360 degrees F. In a medium bowl combine the 2 1/2 cups flour, cornmeal, brown sugar, baking soda, and salt. Whisk together the buttermilk, water, eggs, and vanilla. Add the wet ingredients to the dry and mix to form a lumpy batter. Dredge the apple rings into the remaining flour, shaking off any excess. Dip the apples in batter and fry until golden, about 2 minutes per side. Remove from the oil and place on a paper towel to absorb the excess oil. Serve with Caramel Drizzle. In a medium pot combine the water and sugar. Over high heat bring to a boil and cook until the syrup becomes amber, about 7 minutes. Remove from the heat and whisk in the apple juice slowly, being careful of the steam released. Add the cinnamon and star anise. Return to high heat and bring to a boil. Reduce heat to medium and simmer until reduced to 1 cup of liquid, about 20 minutes. Discard the cinnamon stick and star anise and cool. Store for up to 1 month in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8072,"Clam Chowda Mug O Soup with Deviled Ham and Cheese Melt Mug Toppers 2 tablespoons butter 2 slices thick cut bacon, chopped 1 medium onion, chopped 2 ribs celery with greens, chopped 4 sprigs fresh thyme Salt and pepper 2 teaspoons hot sauce, eyeball it 2 tablespoons all-purpose flour 1 pint half-and-half 2 cups chicken stock, from soup aisle 1 cup hash brown style raw shredded potatoes, from dairy aisle of the market 2 cans whole baby clams and their juice 2 sandwich size English muffins, split 3/4 pound boiled deli ham, chopped 1 tablespoon paprika 2 tablespoons hot sauce 3 to 4 tablespoons yellow mustard, squirt top bottle -- eyeball it A handful parsley, curly or flat 8 deli slices, about 8 to 10 ounces, white sharp Cheddar Instructions: In a medium pot over medium high heat melt butter. Add bacon and onions, celery and thyme sprigs. Season with salt, pepper and hot sauce and cook 5 minutes. Add flour and cook a minute more. Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Bring soup back to a boil, reduce heat and simmer 15 minutes, until potatoes are cooked and soup has thickened to coat the back of a spoon. Heat toaster oven or broiler then toast split English muffins. While muffins toast, grind ham with paprika, hot sauce, mustard, and parsley in a food processor. Spread ham on toasted muffins. Top each muffin half with 2 slices Cheddar and melt cheese in toaster oven or under broiler. Remove the thyme sprigs from the soup. The thyme leaves will have fallen off into the soup. Stir and adjust seasonings in your soup. Pour soup into mugs. Serve with deviled ham and cheese mug toppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 8073,"Tom's Special Negroni 1 ounce gin, such as Hendrick's 1 ounce bitter orange liqueur, such as Campari
1 ounce sweet vermouth, such as Carpano Antica or Noilly Prat
1 ounce freshly squeezed orange juice
Wide strip of orange peel, for garnish
Instructions: Add the gin, bitter orange liqueur, vermouth and orange juice to a cocktail shaker with ice and stir. Strain into an old-fashioned glass with ice and garnish with the orange peel. ",[Negroni] 8074,"Chicken Lasagna 3 tablespoons butter 1/2 cup chopped onion 1/2 cup chopped green pepper 3 cups chopped cooked chicken 1 (4-ounce) jar pimientos, chopped 1 (8 ounce) can cream of chicken soup 1 (8-ounce) can mushroom soup 1 cup chicken broth 6 lasagna noodles, cooked and drained 6 ounces shredded mozzarella Instructions: Preheat the oven to 350 degrees F. Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes. Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8075,"Cholent 1 pound dried chick peas, soaked overnight 6 chicken thighs, or 2 turkey thighs 2 veal shoulder chops or 1 1/2 pounds veal stew 1 to 2 tablespoons olive oil 1 large Spanish onion, coarsely chopped 8 cloves garlic, coarsely chopped 2 tablespoons dark brown sugar 1 tablespoon ground fenugreek 2 teaspoon ground cumin 1 teaspoon ground turmeric 1/2 teaspoon cinnamon 2 carrots, cut into 2-inch pieces 1 1/2 pounds beef kielbasa or smoked bratwurst 1 cup matzo meal 3 eggs Salt and freshly ground black pepper Skimmings from the cholent Instructions: Wash the chick peas, pick them over and soak overnight in cold water to cover by at least 2 inches.
Skin the chicken thighs. Trim and cut the chops into 2-inch chunks. Trim the meat of as much fat as possible. Set aside.
In a hot saute pan, heat the olive oil, and brown the meat in batches. Brown the onions, then the garlic. Drain and place the chick peas, onions, and garlic in a Dutch oven. Stir in the spices and sugar. Add the veal and chicken. Add water to cover. Cook over low heat for 1 hour.
Skim off 2 tablespoons of fat and 1/2 cup of liquid from the cholent. Let this cool a little and mix it with the matzo meal and eggs. Form the dough into walnut sized balls and add to the pot. Add the carrots and sausage. Season the stew. Cook for 2 hours on the stovetop or place in a 225 degree F oven overnight. At any rate, it's much better the next day. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 8076,"Produce Stand 2 orange bell peppers, halved 1/3 cup slivered almonds 3 tablespoons chopped fresh mint, plus 1/2 cup leaves 3 tablespoons chopped fresh parsley, plus 1/2 cup leaves 2 tablespoons sherry vinegar 1 small clove garlic, finely grated 1/4 teaspoon sugar Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil 2 tomatoes, cut into 8 slices 1/2 seedless cucumber, thinly sliced Instructions: Preheat the oven to 350 degrees F. Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes. Transfer to a bowl, cover and let stand 10 minutes. Peel off the skin with your fingers under running water. Cut each piece in half to make 8 pieces. Spread the almonds on a baking sheet and bake until golden, about 10 minutes. Let cool, then roughly chop. Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley. Make the vinaigrette: Whisk the vinegar, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in another small bowl. Slowly whisk in the olive oil until emulsified. Line four 4-ounce ramekins with plastic wrap, leaving an overhang. Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture. Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture. Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture. Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette. Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish. Weigh down each stack with a heavy can. Refrigerate until chilled, about 2 hours. Open the plastic wrap; drain the excess liquid and invert the stacks onto plates. Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette. Pile on top of the vegetable stacks. Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 8077,"Lean-O Cioppino 2 (15-ounce) cans reduced-sodium creamy tomato soup with 4g fat or less per serving (recommended: Amy's Organic Light In Sodium Chunky Tomato Bisque) 1 (10-ounce) can whole baby clams, drained 6 ounces (about 30) cooked ready-to-eat medium-small shrimp 1/4 teaspoon dried oregano Salt and black pepper 2 tablespoons chopped fresh basil Fresh basil leaves, for garnish Instructions: Place a nonstick pot on the stove, and set temperature to medium heat. Pour in the soup. Add clams, shrimp, and oregano. Season with salt and pepper, to taste. Add chopped basil. Stirring often, bring to desired heat, about 2 minutes. Garnish with basil leaves and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8078,"Tropical Greens Salad 3 tablespoons red wine vinegar 1 tablespoon fresh orange juice 3 small shallots, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 tablespoons extra virgin olive oil 1/2 cup pepitas (raw hulled green pumpkin seeds) 1 tablespoon soy sauce 3 small bunches baby arugula leaves, washed and dried 1 ripe papaya, halved 1 cup crumbled Cabrales cheese, or substitute Roquefort Seeds of 1 pomegranate (see Note) Instructions: In a small bowl, whisk together the vinegar, orange juice, shallot, salt and pepper. Drizzle in the olive oil, whisking constantly until emulsified. In a dry, heavy skillet, toast the pepitas over medium heat for 3 to 5 minutes, or until slightly puffed and golden. Add the soy sauce and stir to mix, then immediately remove from the heat and turn the pepitas out onto a plate to cool. Remove any tough stems from the arugula. Scoop out seeds from papaya, slice into eighths and pare off skin. Cut into julienne. In a large serving bowl, combine the arugula, papaya, Cabrales, and pomegranate seeds. Drizzle on enough vinaigrette to coat and toss gently. Sprinkle on the toasted pepitas and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8079,"Snickerdoodle Snowflakes 1/2 cup packed light brown sugar 2 teaspoons vanilla extract 2 large eggs Royal icing, for decorating, optional 2 1/2 cups all-purpose flour, plus more for flouring work surface 1 teaspoon baking powder 1 teaspoon kosher salt 2 teaspoons ground cinnamon Pinch nutmeg 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups granulated sugar
Instructions: In a medium bowl, whisk together the flour, baking powder, salt, 1/2 teaspoon of the cinnamon and the nutmeg. In a separate large bowl using an electric mixer, beat together the butter, 1 cup of the granulated sugar and the brown sugar, mixing until pale yellow and fluffy, 3 minutes. Add in the vanilla and eggs and mix well. Slowly incorporate the dry ingredients into the wet ingredients and mix well. Transfer the dough to a floured work surface, divide into two disks, wrap in plastic and chill in the refrigerator for about an hour.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
Working with one disk at a time, roll out the dough to 1/4-inch thickness. Cut out snowflake shapes with the cookie cutters and place the cookies about 2 inches apart on the prepared baking sheets (place snowflakes of the same size on each baking sheet). Re-roll the scraps to get as many cookies as possible, returning the dough to the refrigerator to chill if necessary.
In a small bowl, combine the remaining 1/2 cup granulated sugar and 1 1/2 teaspoons cinnamon. Sprinkle the cinnamon-sugar mixture over the snowflakes before baking.
Bake just until the edges start to brown, 10 to 12 minutes. (Bake one sheet at a time for even cooking and browning.) Transfer the cookies to a wire rack and let cool.
Decorate with royal icing if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 8080,"Sea Bass with Ginger Lemon Pesto and Jicama Salsa 4 cups peeled, diced jicama 4 cups diced papaya 1 cup red bell pepper 1/8 cup diced jalapeno 1 cup finely chopped cilantro 1/4 cup lemon juice 4 (8-ounce) sea bass fillets* 1 package banana leaves 1 cup finely chopped peeled ginger 1 cup finely chopped lemon zest 1/4 cup chopped parsley 1/8 cup olive oil Salt and pepper Instructions: Preheat oven to 400 degrees F. For the ginger lemon pesto: Add ginger, lemon zest, parsley, and olive oil in a food processor. Process until pureed. Season with salt and pepper, to taste. For the jicama salsa: Combine jicama, papaya, pepper, jalapeno, cilantro, and lemon juice and mix well. Set aside. Coat the fish with ginger lemon pesto and wrap in banana leaves. Place on a baking sheet and bake for approximately 10 minutes. Serve with Jicama Salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8081,"Slow Cooker Pumpkin Spice Porridge 2 1/2 cups whole milk, plus more for serving 1 1/2 cups steel-cut oats
1/4 cup pure maple syrup, plus more for serving
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
One 15-ounce can pure pumpkin puree
1 ripe Bosc or Bartlett pear, thinly sliced
1/2 cup dried cranberries
1/2 cup roasted sliced almonds
Instructions: Add the milk, oats, maple syrup, cinnamon, vanilla, salt, pumpkin puree and 4 cups water to the insert of an 8-quart slow cooker and stir until well combined. Cook on low until the oats are tender and the porridge is ultra creamy, 7 to 8 hours. Divide the porridge among 4 bowls. Top each serving with pear slices, cranberries and almonds, then drizzle with a little milk and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8082,"\Second Time Around\ Couscous Salad 1 cup cooked couscous 1 scallion, thinly sliced 1 rib celery, finely diced 1 cup smoked or regular cooked chicken, cut into bitesized chunks 1 cup thawed frozen peas 1 ounce blue cheese 1/3 cup mayonnaise 1 teaspoon Dijon mustard Rice vinegar to taste Chopped fresh parsley Instructions: In a mixing bowl combine the couscous, scallion, celery, chicken and peas. In another mixing bowl combine blue cheese, mayonnaise, mustard and rice vinegar to taste; season with salt and pepper. Stir the blue cheese mixture into the couscous and plate. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 8083,"Dominican Plantains 3 sheets puff pastry 4 tablespoons flour 6 fresh plantains ('Machos' can be used), cut into 3 to 4-inch lengths 1/4 cup light rum 2 tablespoons Mango juice 1 tablespoon orange juice 1 teaspoon lemon juice 1 tablespoon grated ginger 1 dash cinnamon 1 dash nutmeg 2 eggs, beaten 1 tablespoon cornstarch or potato starch 1 cup water Instructions: Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths - the same size as the plantains. Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff pastry onto sheet. Place marinated plantains in center of each puff slice. Roll up. Prepare egg wash (2 eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 minutes at 400 degrees. Sauce for Dominican Plantains: Drain and strain marinade, add thickening (1 tablespoon cornstarch to 1 cup water, mix well). Bring all liquid to a boil for 3 to 5 minutes. Drizzle on plate,place baked plantains (2 to a plate) and drizzle sauce on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8084,"Baked Ham with Mustard Sauce 2 tablespoons sugar 1 tablespoon Coleman's dry mustard Salt and pepper 2 tablespoons vinegar 1/2 cup cream 1 egg yolk 1 (6 to 8 pound) baked ham, sliced Instructions: In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle. Serve the sauce warm with slices of baked ham. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 8085,"Shoyu Chicken 2 1/2 teaspoons garlic puree 1 1/2 tablespoons Worcestershire sauce 1 1/4 cups soy sauce 1 cup sugar 3 tablespoons apple cider vinegar 1/4 teaspoon freshly ground black pepper 2 ounces peeled and crushed fresh ginger 5 pounds bone-in chicken thighs Flour slurry: (to thicken) 3 tablespoons all-purpose flour 3 tablespoons water Instructions: Mix all the sauce ingredients in a small bowl. Add the chicken to a large saute pan over medium heat and pour in the sauce. Bring to a boil. Lower the heat and simmer for 40 minutes, skimming off any fat that rises. Bring to a boil again and add the flour slurry, then lower the heat and let simmer for 10 minutes to thicken. Arrange the chicken in a deep serving platter and cover with the sauce. 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. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 8086,"Indian Beef and Peas 2 tablespoons grapeseed oil 1 tablespoon minced ginger 1 medium onion, finely chopped 1/4 cup dried curry leaves 1 tablespoon garam masala 1 teaspoon black mustard seeds 1/2 teaspoon cardamom seeds 1 pound ground beef A pinch of salt 1 cup frozen peas 6 to 8 savoy cabbage leaves Sliced green chilies, for garnish Lemon wedges, for garnish Instructions: In a skillet set over medium-high heat, add the oil. When it's hot, add the ginger and onions and cook until softened and beginning to turn golden, about 3 minutes. Add the curry leaves, garam masala, mustard seeds and cardamom seeds, and cook for 20 seconds. Add the ground beef, sprinkle with salt and stir to break up any chunks. Continue to cook until the beef is cooked through, about 8 minutes. Stir in the peas and cook until they turn bright green, about 2 minutes. Place a stovetop steamer over medium-high heat and bring to a boil. Add the cabbage leaves and steam until bright green and tender, 2 to 3 minutes. Place them on a platter and spoon the beef on top. Garnish with green chilies and lemon wedges. ","[Malbec, Tempranillo, Barbera, Grenache Blanc]" 8087,"Pea & Fennel Soup 2 tablespoons unsalted butter 2 cups chopped fennel bulb, fronds reserved 1 cup chopped yellow onion 4 cups chicken stock, preferably homemade 2 (10-ounce) packages frozen peas 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup creme fraiche Good olive oil Croutons (recipe follows) 2 tablespoons good olive oil 2 cups (1/2 inch diced) sourdough bread Kosher salt and freshly ground black pepper Instructions: Heat the butter in a large saucepan, add the fennel and onion and cook over medium heat for 10 to 15 minutes, until the vegetables are tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 minutes, until the peas are tender. Off the heat, add the salt and pepper. Puree the soup in batches with a food processor fitted with a steel blade or with a stick blender. Pour the soup into a large bowl and repeat until all the soup is coarsely pureed. Whisk in the creme fraiche and taste for seasoning. Reheat the soup in the saucepan and serve hot with a drizzle of olive oil and some croutons on top.
Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8088,"Spicy Pork Ribs 3 garlic cloves, crushed 2 fresh red chillies Sea salt and freshly ground black pepper 2 teaspoons smoked paprika 1/2 teaspoon dried chilli flakes 4 tablespoons olive oil 1 rack pork belly ribs 1 orange, zested and juiced 1 lime, zested and juiced 2 tablespoons honey Instructions: Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes. Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 8089,"Fudge Ribbon Cake Crisco? Flour No-Stick Spray 1 (18.25 oz.) package Pillsbury? Chocolate Cake 1 (8 oz.) package cream cheese, softened 2 tablespoons butter, softened 1 tablespoon cornstarch 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 large egg 1 teaspoon vanilla extract Powdered sugar 1 (1 oz.) square unsweetened or semi-sweet chocolate 1 tablespoon butter 3/4 cup powdered sugar 2 tablespoons water 1/2 teaspoon vanilla extract Instructions: HEAT oven to 350F. Spray 10-inch fluted tube pan with flour no-stick cooking spray. PREPARE cake mix according to package directions. Pour batter into prepared pan. BEAT cream cheese, butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over cake batter. BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool. Drizzle with Chocolate Glaze or sprinkle with powdered sugar. CHOCOLATE GLAZE COMBINE chocolate and butter in 1-quart glass measure. Microwave on HIGH (100% power) 30 to 40 seconds or until melted. Stir in powdered sugar, water and vanilla until smooth and well blended. (Makes about 1/3 cup). VARIATIONS FUDGE RIBBON SHEET CAKE: SPRAY 15 x 10-inch jellyroll pan with flour no-stick cooking spray. Prepare cake mix according to package directions. Pour batter into prepared pan. Prepare cream cheese topping as above; spoon evenly over batter. Bake 20 minutes or until toothpick inserted near center comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. FUDGE RIBBON CUPCAKES: LINE 36 muffin cups with paper liners. Prepare cake mix according to package directions. Fill muffin cups half full of batter. Prepare cream cheese topping as above; spoon about 2 tablespoonfuls into each cup. Bake 20 minutes or until toothpick comes out clean. Cool. Frost with 1 (16 oz.) can Pillsbury Chocolate Frosting. Garnish as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 8090,"Mozzarella and Spinach Matzo Brei 2 tablespoons olive oil or unsalted butter 1 large shallot, finely chopped
Kosher salt and freshly ground black pepper
4 sheets matzo, broken into approximately 1-inch pieces
4 large eggs
Splash heavy cream
3 ounces fresh spinach, chopped
1/2 cup shredded mozzarella
Hot sauce and ketchup, for serving
Instructions: Heat the oil or butter in a large skillet over medium heat. Add the shallot and a pinch of salt and pepper. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Meanwhile, fill a medium bowl with cold water and submerge the matzo. Soak for 1 minute, then drain and set aside. In a separate medium bowl, whisk together the eggs and heavy cream until homogenous. Stir in the matzo and set aside. Add the spinach to the shallots, one handful at a time, stirring until wilted. Add another pinch of salt. Pour in the egg mixture and cook until the bottom is set. Use a spatula to gently pull the bottom cooked parts to the sides of the skillet to make space for more of the mixture to cook. Add the cheese. Repeat this gentle pulling process until a majority of the mixture is set, 1 to 2 more times, then turn off the heat. The eggs should still be quite wet, but they'll continue to cook a bit in the skillet. Continue folding them gently, and once they've reached your desired firmness, remove them from the skillet and serve them immediately. Top with the hot sauce and ketchup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8091,"Penne with Beef and Arugula 1 (1-pound) New York strip steak 1 teaspoon herbs de Provence 1 garlic clove, minced 3/4 cup extra-virgin olive oil, plus 3 tablespoons 1 pound penne pasta 1/4 cup balsamic vinegar 2 tablespoons Dijon mustard 1/2 teaspoon salt, plus more for steak and pasta water 1/2 teaspoon freshly ground black pepper, plus more for steak 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 2 cups chopped arugula Instructions: Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. Toss, pack for the picnic, or serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 8092,"Funked Out Leek and Pancetta Hash 1 pound red bliss potatoes Salt 2 tablespoons olive oil 1/4 pound pancetta, cut into small chunks 3 leeks, washed and cut in half moons 2 tablespoons smoked paprika 1 tablespoon red pepper flakes, or to taste 2 tablespoons chopped thyme leaves 2 tablespoons chopped parsley leaves Freshly cracked black pepper Instructions: Cut the red potatoes in half. Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and cook until tender, approximately 10 minutes. Drain the potatoes and set aside. In a large saute pan over medium-high heat, add the oil. Add the pancetta and cook until crisp, about 3 to 4 minutes. Stir in the leeks and cook until softened, about 1 to 2 minutes. Add the potatoes and toss well to combine. Stir in the smoked paprika and red pepper flakes and cook for 5 minutes. Mix well, then add the fresh herbs. Season the hash, to taste, with salt and pepper. ","[Rioja, Barolo, Syrah, Tempranillo]" 8093,"Roasted Corn Guacamole with Cumin Scented Tortilla Chips (Southwest Snack) 6 white corn tortillas 1/4 cup vegetable oil Salt and freshly ground black pepper 2 tablespoons ground cumin 3 avocados, peeled, seeded and coarsely chopped 2 ears corn, grilled and kernels removed 1 jalapeno, finely chopped 1/2 red onion, finely chopped 1/4 cup fresh cilantro leaves, coarsely chopped 1/4 cup fresh lime juice 2 tablespoons creme fraiche Salt and freshly ground black pepper Instructions: For the tortilla chips: Preheat the oven to 350 degrees F. Brush the tortillas with the oil on both sides and season one side with salt, pepper and cumin. Place on a baking sheet and bake until lightly golden brown, about 10 minutes. When cool enough to handle, cut into eighths or break into chip-size pieces.
For the guacamole: Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and creme fraiche in a bowl and mix well. Season with salt and pepper. Serve with the cumin scented tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8094,"Lettuce Wedges with Blue Cheese-Sour Cream Dressing 1 head lettuce, sliced into 4 wedges 1 cup reduced-fat sour cream 1/4 cup crumbled blue cheese 1 to 2 tablespoons milk 1/4 teaspoon ground black pepper Instructions: Arrange lettuce wedges on individual plates. In a medium bowl, whisk together sour cream, blue cheese, milk, and black pepper (add more milk if necessary to make a thinner dressing). Spoon dressing over lettuce wedges just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8095,"Red-Nosed Reindeer 3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows

• or - 4 cups miniature marshmallows 6 cups strong em Kellogg's? Rice Krispies? /em /strong cereal Kellogg's? Cocoa Krispies? Canned frosting or decorating gel Food coloring 12 regular pretzel twists 12 red gum drops Instructions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3. Using buttered spatula or wax paper, evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. Cool. Using cookie cutters coated with cooking spray cut twelve 2 1/2-inch circles and twelve 1 1/2-inch circles. Frost the tops of the 1 1/2-inch circles.
4. For each reindeer use frosting to attach one 1 1/2-inch circle, frosting side up, to each 2 1/2-inch circle. Use scraps of the cereal mixture to shape into twenty-four ears. Use frosting to attach ears to each reindeer. Break pretzel twists into pieces. Push two pretzel pieces into each for antlers. Decorate with frosting and gum drops. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 through 4 above. Microwave cooking times may vary. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]

" 8096,"Pulled Pork Sandwich 1 boneless pork shoulder (about 4 to 41/2 pounds) 4 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1 1/2 cups light brown sugar 1/4 cup paprika 2 to 3 sprigs thyme, leaves only 4 cloves garlic 1/4 cup red wine vinegar Scant 1 tablespoon cayenne 3 tablespoons extra-virgin olive oil 1 tablespoon whole-grain mustard 1 cup mayonnaise 1/4 cup sour cream 1/2 lemon, juiced 2 tablespoons red wine vinegar 2 teaspoons sugar 1/2 head savoy cabbage finely sliced 1/2 head purple cabbage, finely sliced 2 green onions, chopped 2 carrots, sliced on mandoline Kosher salt and freshly ground black pepper 6 brioche hamburger buns 1/4 bunch flat-leaf parsley, for garnish Instructions: Place the pork, fat side up, in a roasting pan fitted with a rack insert. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany). Let the meat rest on a cutting board for 10 minutes before slicing. While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar. Mix well and add finely sliced savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve. To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 8097,"Tangerine Angel Food Cake with Tangerine Glaze 1 1/2 cups egg whites, at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon coarse salt 1 1/2 cups sugar 1 1/8 cups sifted cake flour 1 teaspoon vanilla extract 1 tangerine, grated zest Tangerine glaze, recipe follows 1/4 cup freshly squeezed tangerine juice 1 tablespoon egg whites 8 ounces confectioners' sugar Instructions: Preheat oven to 375 degrees. In a large mixing bowl, whip the egg whites until white and foamy. Add the cream of tartar and salt and continue whipping until soft, droopy peaks form. Still whipping, add 1 cup of the sugar in a thin stream and whip until stiff and glossy. Sift the remaining 1/2 cup sugar and the flour together 3 times to aerate and lighten the mixture. Work quickly so the egg white does not deflate (or sift through a strainer onto a sheet of waxed paper). Fold into egg whites 1/3 at a time. Fold in the vanilla and tangerine zest. Gently spoon the mixture into an ungreased tube pan. Smooth the top and bake 30 to 35 minutes, until golden brown. Remove cake from oven and turn the pan upside down and hang it around the neck of a wine bottle to cool to room temperature. Slide a butter knife around the sides of the pan and put a serving plate on top. Turn over and knock the cake out onto the plate. (The browned crust of the cake will stick to the pan.) When the cake has cooled thoroughly, make the glaze and drizzle the glaze evenly over the cake. Let set in a cool place. Glaze: Whisk together the tangerine juice and egg whites, then add the confectioners' sugar and stir until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8098,"Cumin Grilled Sea Scallops with Chickpea Salad and Red Pepper-Tahini Vinaigrette 20 large sea scallops 1 tablespoon olive oil 2 teaspoons ground cumin 1 tablespoon kosher salt 1 teaspoon ground black pepper Chickpea Salad, recipe follows Red Pepper-Tahini Vinaigrette, recipe follows 1/4 cup fresh lemon juice 1/4 cup olive oil 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 (16-ounce) cans chickpeas, rinsed and drained 2 serrano peppers, grilled, peeled, seeded and thinly sliced lengthwise 1 large yellow bell pepper, grilled, peeled, seeded, and finely diced 1/4 cup finely chopped flat-leaf parsley 1/4 cup finely chopped chives Pinch saffron 1/4 cup hot water 1/4 cup sherry vinegar 2 red bell peppers, grilled, peeled, seeded and chopped 2 cloves garlic, chopped 2 tablespoons tahini 2 teaspoons honey 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup olive oil Instructions: Heat your grill to high. Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side. Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving. Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving. Steep saffron in a hot water for 5 minutes to bloom. Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving. ","[Pinot Noir, Grenache, Tempranillo, Garnacha]

" 8099,"Tilapia Foil Packets 1/4 cup white wine 2 tablespoons olive oil Zest and juice of 1 lemon Kosher salt and freshly ground black pepper Four 6-ounce tilapia fillets 1 cup grape tomatoes, halved 1/4 cup capers, drained 1 teaspoons fresh thyme (about 3 sprigs) Instructions:

1. Preheat the oven to 400 degrees F. Whisk together the white wine, olive oil, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
2. Place each tilapia fillet on a separate 14-by-12-inch piece of nonstick foil. Drizzle one-quarter of the white wine mixture over each fish fillet and top with one-quarter of the tomatoes, capers and thyme. Fold the foil up over each piece of fish and seal to create a packet. Put the packets on a sheet pan and bake until the fish becomes fragrant, 20 to 25 minutes depending on the thickness of the fillets; let cool for 3 minutes. Open the packets, sprinkle 1/2 teaspoon salt evenly over the fillets and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8100,"Gluten-Free Decorated Frosted Shortbread Cookies 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1 cup (2 sticks) unsalted butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 teaspoon pure vanilla extract 1/4 cup blanched almond flour 1 teaspoon salt 1/2 cup confectioners' sugar 3 tablespoons heavy whipping cream Sprinkles, for decorating Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
   For the cookies: In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, brown sugar and vanilla on medium-high speed until light and smooth.
   Meanwhile, in a small bowl, combine the almond flour and salt with 2 cups gluten-free flour blend. Add to the butter mixture and beat on low speed until just combined. Divide the dough in half and flatten each to make 2 disks; wrap in plastic wrap and chill until slightly firm, at least 20 minutes.
   Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Working with one dough disk at a time, on a surface dusted with some gluten-free flour blend, roll out the dough to about 1/4-inch thickness. Using cookie cutters, cut out cookies and place on the prepared baking sheets; refrigerate until firm, about 15 minutes. Bake until the edges are golden, about 10 minutes. Let cool completely on a wire rack. Repeat with the remaining dough.
   For the icing: Set a wire rack over a parchment paper-lined baking sheet. In a small bowl, whisk together the confectioners' sugar and whipping cream until smooth. Submerge the cooled cookies into the icing, letting any excess drip off, then place on the prepared wire rack and decorate with sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8101,"Brown Butter and Bourbon Maple-Glazed Doughnuts Nonstick spray 1 stick (8 tablespoons) unsalted butter
   2 cups all-purpose flour
   1 1/2 teaspoons baking powder
   1/2 teaspoon baking soda
   1/2 teaspoon fine sea salt
   1/2 teaspoon freshly grated nutmeg
   2/3 cup pure cane granulated sugar
   2 large eggs
   3/4 cup buttermilk
   2 teaspoons pure vanilla extract
   1/2 cup grade B maple syrup 2 tablespoons bourbon
   1 cup confectioners' sugar
   3/4 cup finely chopped toasted pecans
   Instructions: For the doughnuts: Preheat the oven to 375 degrees F. Spray a 12-cup doughnut pan with nonstick spray. Put the butter in a small saucepan over medium heat. Cook, swirling occasionally, until golden brown, about 6 minutes. Transfer the brown butter to a measuring cup and set aside. Combine the flour, baking powder, baking soda, salt and nutmeg in a medium bowl. In a large bowl, whisk together the sugar and eggs until smooth; then whisk in the buttermilk and vanilla until combined. Add the flour mixture and half of the brown butter (1/4 cup) to the egg mixture; mix until just combined -- DO NOT OVERMIX. Transfer the batter to a pastry bag and fill the doughnut pan about three-quarters full. Bake the doughnuts until light golden brown and just baked through, about 8 minutes; (They will be darker on the bottom, where the batter cooks against the pan, than on the top.) Set the pan on a baking rack and let cool for 10 minutes. Remove the doughnuts from the pan and place them directly on the baking rack. Set the rack over some parchment or foil before glazing. For the glaze: Bring the maple syrup and the remaining half of the brown butter (1/4 cup) to a simmer in a small saucepan over medium heat. Add the bourbon, cook for 1 minute, and then remove from the heat and whisk in the confectioners' sugar until smooth and slightly thick. Transfer the glaze to a shallow medium bowl and leave to thicken slightly. Drizzle the glaze over the doughnuts, sprinkle the pecans on top, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8102,"Pork Carnitas 2 tablespoons vegetable oil One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, halved and sliced
2 poblano peppers, seeded and ribs removed, sliced
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons ancho cl powder
3 cloves garlic, minced
One 12-ounce can lemon-lime soda
1 large orange, zested and juiced
Warm corn or flour tortillas Store-bought peach salsa Easy Queso, recipe follows Fresh cilantro leaves
1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes One 10-ounce can hot diced tomatoes and chiles
One 8-ounce jar diced pimientos, not drained
Instructions: Set a multi-cooker to the Saute setting and add the oil. Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, cl powder and garlic and continue to cook for an additional minute. Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes. Preheat the broiler. Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks. Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves. Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes. ","[Chardonnay, Tempranillo, Garnacha, Barbera]" 8103,"Coconut Vodka Cocktail 4 cups coconut water 4 ounces vodka
2 tablespoons agave sweetener, or more to taste
2 limes, juiced (about 1/4 cup) 2 teaspoons freshly grated ginger, plus 4 thinly sliced rounds fresh ginger, for garnish
Instructions: Stir or shake the coconut water, vodka, agave, lime juice and grated ginger together in a cocktail shaker and pour over ice into 4 highball glasses. Garnish the glasses with the ginger rounds. ","[Grenache, Riesling, Moscato, Sauvignon Blanc]" 8104,"Rosemary-Thyme Angel Food Cake with Pineapple Compote 1 cup cake flour 1 3/4 cups superfine sugar
1/2 teaspoon salt 12 large egg whites, at room temperature
1 1/2 teaspoons cream of tartar
Finely grated zest of 2 lemons 1 1/2 teaspoons pure vanilla extract 2 teaspoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh thyme 1/2 cup packed light brown sugar 1/2 cup dark rum 1 sprig rosemary 1 sprig thyme 1 medium pineapple, peeled, cored and cut into 1/2-inch pieces 2 teaspoons pure vanilla extract Instructions: Make the cake: Preheat the oven to 350 degrees F. Sift the cake flour, 3/4 cup superfine sugar and the salt onto a piece of parchment paper. Sift the flour mixture a second time onto another piece of parchment; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until frothy, about 1 minute. Add the cream of tartar and continue beating until soft peaks form, about 4 more minutes. Gradually beat in the remaining 1 cup superfine sugar; increase the speed to high and beat until the egg whites are stiff and glossy, about 7 minutes. Beat in the vanilla, rosemary, thyme and lemon zest. Using a rubber spatula, gently fold in the flour mixture, 1/4 cup at a time, until fully incorporated with no pockets of dry ingredients. Transfer the batter to an ungreased 10-inch angel food cake pan. Bake until golden and the cake springs back when pressed, 40 to 45 minutes. Invert the cake pan onto a small funnel or bottle neck and let cool completely, at least 1 hour. Meanwhile, make the compote: Combine the brown sugar, rum, 1/2 cup water and the rosemary and thyme sprigs in a medium saucepan over medium-high heat; simmer, stirring, until the sugar dissolves, about 2 minutes. Add the pineapple, return to a gentle simmer and cook until the pineapple is softened and the liquid is syrupy, about 10 minutes. Stir in the vanilla. Transfer to a bowl and refrigerate, stirring occasionally, until cool, about 1 hour. Remove the herb sprigs. Loosen the edge of the cake with a knife, tap the sides of the pan against the counter and unmold the cake onto a platter. Slice and serve with the compote. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8105,"English Trifle 8 egg yolks 1 1/4 cups sugar 1 teaspoon vanilla extract 2 cups whole milk 1/2 pint whipping cream 2 tablespoons powdered sugar strawberries, for garnish Instructions: Cut pound cake in half lengthwise and trim halves to cover bottom of glass trifle dish, or a 9 inch straightsided glass bowl. Sprinkle cake with Sherry to soak, and spread cake with jam, heating jam if necessary to facilitate spreading. Place berries, kiwi and peaches on top of cake. Heat the milk in top of double boiler over mediumlow heat until film forms on it. Beat the eggs with the sugar and vanilla in a double boiler until it forms a ribbon. Then slowly pour the hot milk into the eggs, beating all the time. Place the mixture in a heavy saucepan and stir over low heat until the custard coats the back of a spoon, 10 to 15 minutes. Don't let it boil. Strain it through a fine sieve. Cool the custard in a bowl set in ice water, stirring occasionally. Pour cooled custard over the fruit. Refrigerate, covered, at least 4 hours. Whip cream to soft peaks. Beat in powdered sugar and continue beating until stiff. Spread whipped cream over the trifle and garnish with strawberries. ","[Champagne, Moscato, Riesling, Vin Santo]" 8106,"Southern Green Beans 1 tablespoon vegetable oil 8 ounces country ham, ripped into small shards
1 1/2 pounds green beans, trimmed and halved
2 1/2 cups low-sodium chicken stock
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
Instructions: Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet. Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8107,"Buck Ream's Sourdough Chicken Fried Steak 2 cups Basic Seasoned Flour, recipe follows 2 to 3 cups Buck's Sourdough Starter, recipe follows 4 to 6 cups peanut oil (enough to completely cover steaks in a Dutch oven) 6 tenderized beef steaks, pounded thin Kosher salt and freshly ground pepper 2 cups all-purpose flour 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon freshly ground white pepper 4 cups warm water 1 (1/4-ounce) package active dry yeast 1 cup sugar 6 cups all-purpose flour Instructions: Place the seasoned flour in a shallow dish or on a plate. The flour should be heavily seasoned, not bland. Pout the sourdough starter into a wide, shallow bowl and set aside. Pour the oil into a Dutch oven or a heavy, deep-sided skillet and set the pan over medium-high heat. Heat the oil to 375 degrees F, using a thermometer to measure the temperature. While the oil is heating, prepare the steaks by breading. It is helpful to use one \dry hand\ and one \wet hand\ while dipping the steaks. One at a time, dip a steak into the flour and then into the sourdough starter, completely coating the steak. Dip the steak into the flour once again, completely coating it. Set the prepared meat on a wire rack set on a sheet pan until there are enough coated to fill the pan without crowding. When the correct oil temperature is reached, slide 2 or 3 steaks into the hot oil. Cook the steaks for 4 to 6 minutes, turning once, taking care not to break the coating. After the steaks are cooked, place them on a paper towel-lined pan to drain. Repeat the cooking process, allowing the oil to come back to 375 degrees F before adding the next batch of steaks. Repeat until all steaks are cooked. Serve immediately with gravy or ketchup. Whisk all of the ingredients together in a bowl. Stir well before using. Fill a large crock or a large bowl with the water. Sprinkle the yeast over the top and let it dissolve for at least 4 minutes. Using a long spoon or a whisk, stir in the sugar and flour. Loosely cover with plastic wrap and set the mixture aside at room temperature for at least 12 hours before using. Once you begin using the starter, it must be fed and replaced. Do not finish it completely, but rather add the same proportions of water, sugar, and flour to the existing starter after taking some out. For example, if you remove 1/2 of the starter, add 2 cups warm water, 1/2 cup sugar, and 3 cups flour. Blend the new ingredients into the starter with a whisk and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8108,"Coquito Recipe | Puerto Rican Coconut Eggnog One 15-ounce can cream of coconut, such as Coco Lopez One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving
Instructions: Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour. Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 8109,"Fortune Cookies 1/2 cup all-purpose flour 1 teaspoon cornstarch 1/2 cup sugar 2 large egg whites, reserve yolks for online round 2 recipe, Beef Fried Rice 1 teaspoon vanilla extract 2 tablespoons canola oil 1 tablespoon water Instructions: Cooking spray, for pans Write your fortunes on 24 pieces of paper that are about 1/2-inch wide and 2 1/2-inches long. Preheat the oven to 300 degrees F. In a small bowl sift together the flour, cornstarch and sugar. In a medium bowl whisk together the egg whites, vanilla, oil, and water until smooth. Add the dry ingredients into the wet ingredients and mix until a smooth batter is formed. Working in batches of 4, drop the batter by tablespoons onto a nonstick baking sheet that has been lightly coated with cooking spray. Tilt the baking sheet in a circular motion to spread the batter into 4-inch diameter circles. Bake until the edges of the cookies are golden brown, about 10 minutes. Remove from oven, and working quickly, use a spatula to remove the cookies from the baking sheet. Put a fortune into the center of a cookie and fold it in half. Bring the points together with open seams on the outside. Arrange in muffin tins to help keep the shape while cooling. Repeat with remaining fortunes and cookies. Transfer to a serving bowl or basket and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 8110,"Earl Grey Tea Chocolate Truffles 1 1/4 cups heavy cream 3 bags Earl Grey tea 1 tablespoon unsalted butter Kosher salt 12-ounces good-quality semisweet chocolate, coarsely chopped 1 teaspoon pure vanilla extract 1 to 2 cups Dutch-process cocoa powder Instructions: Put the cream, tea bags, butter and a pinch of salt in a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes, then remove the tea bags. Put the chocolate in a medium heatproof bowl, pour the hot cream mixture over it and let it sit, undisturbed, until the chocolate is almost completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the vanilla, then whisk until the ganache is smooth and shiny. Transfer to a shallow container, cover and refrigerate until firm, at least 3 hours or up to overnight. Line a baking sheet with parchment. Put the cocoa powder in another shallow dish. Scoop tablespoons of the firm ganache, roll into balls and then coat each in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8111,"Broccoli Wild Rice Casserole : Food Network 2 cups uncooked wild rice 8 cups low-sodium chicken broth or stock, plus more if needed for thinning
3 heads broccoli, cut into small florets
8 tablespoons (1 stick) butter
1 pound white button or cremini mushrooms, finely chopped
1 medium onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1/4 cup all-purpose flour
1/2 cup heavy cream
1 teaspoon salt, or more to taste
1 teaspoon black pepper, or more to taste 1 cup panko breadcrumbs
2 tablespoons minced fresh parsley
Instructions: Add the wild rice to a medium saucepan with 5 cups of the chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low and cover the pan. Cook until the rice has just started to break open and is slightly tender, 35 to 40 minutes. Set aside. Meanwhile, bring a pot of water to a boil and prepare an ice water bath. Blanch the broccoli by throwing the florets into the boiling water until bright green and still slightly crisp, 1 1/2 to 2 minutes. Immediately drain the broccoli and plunge it into the bowl of ice water to stop the cooking process. Remove it from the ice water and set aside. Heat a large pot over medium-high heat, then melt 6 tablespoons of the butter. Add the mushrooms and onions and cook, stirring occasionally, until the liquid begins to evaporate, 3 to 4 minutes. Add the carrots and celery and cook until the vegetables are soft and the mixture begins to turn darker in color, 3 to 4 minutes. Sprinkle the flour on the vegetables, stir to incorporate it and cook for about a minute. Pour in the remaining 3 cups of broth and stir to combine. Bring the mixture to a gentle boil and allow it to thicken, about 3 minutes. Pour in the heavy cream, stirring to combine. Let the mixture cook until it thickens. Add the salt and pepper, then taste and adjust the seasonings as needed. Preheat the oven to 375 degrees F. Mix together the cooked rice and broccoli and tip into a 2-quart baking dish. Using a ladle, scoop out the vegetable/broth mixture and spoon it evenly all over the top, totally covering the surface with the vegetables. Melt the remaining 2 tablespoons butter, then pour it into a separate bowl with the panko breadcrumbs. Toss the mixture together to coat the breadcrumbs in butter, then sprinkle the breadcrumbs all over the top of the casserole. Cover with foil and bake the casserole for 20 minutes, then remove the foil and continue baking until golden brown on top, another 15 minutes. Sprinkle on the parsley after you remove it from the oven. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8112,"Bloody Mary Steaks Eight 3- to 4-ounce or four 6- to 8-ounce filet mignons 2 cups tomato juice or V-8 juice 1/4 cup vodka (preferably Absolut Pepar vodka) or gin 2 tablespoons fresh lime juice 4 teaspoons Worcestershire sauce, or to taste 1 tablespoon freshly grated horseradish or prepared white horseradish 1 to 2 teaspoons hot pepper sauce, or to taste (unless your using Pepar vodka) 1/2 teaspoon celery salt 1/2 teaspoon black pepper Instructions: Arrange the steaks in a baking dish. Combine the ingredients for the marinade in a mixing bowl and whisk to mix. Pour the mixture over the steaks and marinate for 1 to 2 hours in the refrigerator, turning the steaks a couple of times to ensure even marinating. Preheat the grill to high. Oil the grate. Grill the steaks until cooked to taste, 4 to 6 minutes per side for medium rare, rotating each steak 90 degrees after 2 minutes to create an attractive cross-hatch of grill marks. Transfer the steaks to plates or a platter. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8113,"Rudy Mikeska's Coleslaw 6 heads green cabbage, cleaned, cored and shredded 1 head purple cabbage, cleaned, cored and shredded 4 large carrots, peeled and shredded 3 red or orange bell peppers, cored and finely chopped 2 stalks of celery, tops removed, and chopped finely 1 pound sugar, more to taste 3/4 cup red wine vinegar, or to taste 6 tablespoons black pepper, more to taste 8 cups Miracle Whip salad dressing, more to taste Instructions: In a very large bowl, combine the shredded green cabbage with the shredded red cabbage, shredded carrots, chopped bell peppers, and celery. Mix to combine all the vegetables evenly. Then stir in the sugar, red wine vinegar, black pepper and Miracle Whip. Taste and adjust seasonings. Serve thoroughly chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8114,"Fresh Garden Pickles with Aioli 1 medium cucumber, cut into 16 spears 1 tablespoon kosher salt 2 tablespoons olive oil 16 asparagus spears 6 medium carrots, peeled and halved 1 medium red bell pepper, cut into 16 slices 1 medium red onion, cut into 16 slices 2 tablespoons pressed or finely chopped garlic 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 1 teaspoon crushed black peppercorns 1 cup white wine vinegar 1/4 cup balsamic vinegar 2 tablespoons sugar 2 teaspoons fennel seeds 2 bay leaves, crumbled Aioli, recipe follows 1 slice French bread 1/4 cup milk
2 large egg yolks
1/4 teaspoon salt
4 cloves garlic, smashed and minced
1 cup olive oil
1 teaspoon lemon juice
1/2 teaspoon cold water Instructions: In a mixing bowl, toss the cucumbers with salt to coat, then cover with ice cubes and refrigerate. After 1 to 2 hours, drain, rinse thoroughly, and strain to remove excess water. Set aside.
In a saute pan, heat the olive oil over medium heat. Add the asparagus, carrots, peppers, onions, and garlic and saute for 3 minutes or until the vegetables are just beginning to soften. Transfer to a large bowl. Add the cucumbers, oregano, thyme, and peppercorns and gently toss to combine.
Return the saute pan to medium heat, and add the vinegars, sugar, fennel seeds, and bay leaves. Simmer until the sugar has dissolved, stirring constantly, about 3 minutes. Pour the syrup over the vegetable mixture and toss to coat. Cool to room temperature, then cover and refrigerate. These pickles are best a few days after they have been made, but can be eaten after chilling just a few hours. In a small bowl, soak the bread in the milk for 10 minutes. Squeeze the bread and break into small pieces.
In another small bowl, beat together the yolks, salt, and garlic. Add the soaked bread and mix until incorporated.
While beating the yolk mixture, slowly drizzle in the oil until a thick sauce is formed. Beat in the lemon juice and water. Refrigerate until ready to serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 8115,"Chili Prawn Skewers 24 large shrimp (about 1 pound), peeled and deveined 1/2 fresh pineapple, cut into 16 (1-inch) chunks 2 limes 2 tablespoon honey 1 pinch red chili flakes Instructions: If using wooden skewers, soak them in cold water for at least 20 minutes. Preheat the grill to medium-high. Alternate on each skewer 3 shrimp and 2 pieces of pineapple. Squeeze juice of 1 lime over the skewers. Sear on a hot grill or under the oven broiler until cooked through, about 2 minutes per side. Mix the honey, chili flakes and juice of 1 lime. Brush honey mixture over the cooked kebabs. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 8116,"Chicken Chili Corn Chip Pie 6-pound chicken 1 clove garlic, finely chopped 2 tablespoon oil of choice 1/2 cup chicken broth, divided 3 dried guajillo peppers, finely chopped 1 tablespoon tomato paste 1/2 cup crushed tomatoes Oil or butter 1/2 Spanish onion, diced 1 bell pepper, diced 1 cup crushed tomatoes 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1 cup canned pinto beans 1 cup canned black beans Serving suggestions: corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos Instructions: For the chicken: Add the whole chicken to boiling water and boil until thoroughly and safely cooked. (The skin should take on a visible color change, the temperature can vary depending on the stove, but typically, so long as the water is boiling, you are good to go.) Remove from the water and allow the chicken to drain and cool. Pull the meat in strips from the bone. For the sauce: In a large saucepan, toast the garlic in the oil over high heat until lightly browned, 1 to 3 minutes. Add half the chicken broth and the peppers and sweat for 2 minutes. Add the tomato paste and crushed tomatoes and bring to a boil. Fold in the pulled chicken. Reduce the heat, add the remaining chicken broth, and allow the mixture to simmer 5 to 10 minutes while stirring continuously. Keep warm. For the chili base: In a large saucepan, coat the bottom of the pan with the oil and sweat the onions and peppers over low heat. Stir often enough to avoid browning. Add the crushed tomatoes and spices and bring to boil. Add the beans and reduce the heat to a simmer. Let the base reduce to the thickness you like in your chili. Mix in the chicken and sauce and bring back to a boil. Serve the chili with corn chips, shredded cheese, shredded lettuce, diced tomatoes, sour cream, and/or sliced jalapenos. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8117,"Biscuits and Gravy 40 ounces self-rising flour, such as White Lily, plus more for dusting 1/4 cup baking powder
1 heaping tablespoon sugar
2 teaspoons salt
1 pound cold butter, cubed into 1/4-inch pieces, plus 2 to 3 ounces melted butter
3 cups cold whole milk, or more as needed
4 1/2 pounds sage breakfast sausage 1 1/2 cups all-purpose flour
12 cups milk
2 teaspoons salt
2 tablespoons ground black pepper, plus additional as needed
Serving suggestion: eggs cooked any style Instructions: For the biscuits: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Mix together the self-rising flour, baking powder, sugar and salt in the bowl of stand mixer. Toss in the cold butter and mix by hand to break apart the pieces a bit, then beat on medium speed just until the butter is coated in the dry mixture and begins to break down a little bit, 1 to 2 minutes. (Do NOT overmix to the point that the butter starts absorbing the dry mixture and looks shaggy.) Add the cold milk in two batches, scraping down the bowl in between each addition. Mix until dough comes together and feels tacky, no more than 2 minutes total. (You may need to add a splash or two more of milk to help it come together.) Flour a clean work surface and dump out the dough. Gather it together briefly and shape it with your hands or a floured rolling pin into a 10-by-16-inch rectangle. Use a 3 1/4-inch square biscuit cutter to cut 15 pieces out of the dough. (You may have enough scraps to form one more biscuit.) Place them close together on the prepared baking sheet and brush the tops liberally with melted butter. Bake, rotating the baking sheet halfway through, until biscuits are nicely golden brown, 16 to 20 minutes. Allow to cool at least 10 minutes to set before removing from the baking sheet or cutting open. For the gravy: Brown the sausage in a large saute pan, breaking it up into chunks. Add just enough all-purpose flour to coat the sausage, about 1 cup. Cook, stirring, until it looks crumbly. Slowly stir in the milk in several batches, letting the gravy absorb the milk and thicken in between each addition. Season with salt and pepper, and add more flour in small doses if needed to thicken the gravy. Cut one biscuit in half. Warm it through on a hot griddle for a few minutes. Place a biscuit cut-side up on a plate and top with gravy. Top with fresh black pepper. Serve with eggs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8118,"Cheese Straws 2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator 1 extra-large egg 1/2 cup freshly grated parmesan cheese 1 cup finely grated gruyere cheese 1 teaspoon minced fresh thyme leaves 1 teaspoon kosher salt Freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Roll out each sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the parmesan, 1/2 cup of the gruyere, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper. Bake for 10 to 15 minutes, until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't overbake or the cheese will burn. Cool and serve at room temperature. Let the puff pastry thaw in the refrigerator overnight. ","[Chardonnay, Riesling, Gouda, Chenin Blanc]" 8119,"Double Chocolate Zucchini Bread with Pecans Cooking spray 1 medium zucchini 1/2 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla extract 2 large eggs 1 1/4 cups all-purpose flour 3/4 cup sugar 1/4 cup cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup chopped pecans 1/2 cup chocolate chunks Instructions:

1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week. ","[Merlot, Cabernet Sauvignon, Syrah, Malbec]" 8120,"Millionaire\u2019s Shortbread Hamantaschen 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature 3/4 cup confectioners\u2019 sugar 1/2 teaspoon pure vanilla extract 1 large egg yolk, plus 1 large egg for the egg wash 1 1/2 cups all-purpose flour, plus more for rolling 1/4 teaspoon salt 1 cup granulated sugar 4 tablespoons unsalted butter 1/2 cup heavy cream 1/4 teaspoon salt 4 ounces semisweet chocolate chips 4 tablespoons unsalted butter Edible gold foil, optional Instructions: For the dough: Beat the butter and sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in the vanilla and egg yolk just until combined. Switch to a wooden spoon or use your hands to gradually mix in the flour and salt until combined and the dough is uniform. Do not over-mix. The dough should be slightly tacky; if it\u2019s very sticky add a little more flour 1 tablespoon at a time. Gather the dough into a ball, flatten into a disk, wrap in plastic wrap and refrigerate at least 2 hours or overnight. For the caramel filling: Place the sugar in a medium heavy-bottom saucepan and cook, stirring, over medium heat. The sugar will clump up at first and then melt into a brown liquid; lower the heat if it starts to burn. This will take about 10 minutes so be patient!
   Combine the butter, cream and salt in a separate small saucepan and place over medium heat just until the butter melts. Once the sugar is melted, slowly whisk the cream mixture into the sugar until uniform in color. Simmer for 2 minutes without stirring. Remove from the heat. Transfer to a small bowl and refrigerate, covered, until firm, about 2 hours.
   When you are ready to form the hamantaschen, roll the dough out on a lightly floured surface to about 1/4-inch-thick. If your dough cracks as you roll, let it warm up to room temperature before continuing to roll.
   Cut out circles with a 3-inch round cookie cutter (the top of a wine glass works too!). Gather any scraps, roll them out and cut more circles. Beat the remaining egg and 1 teaspoon of water together in a small bowl. Brush each circle with some of the egg wash.
   Place a teaspoon of the caramel in the center of each circle. Do not over-fill; excess will leak out. If you are having a hard time scooping the caramel, let it come to room temperature. (You can scoop out all the teaspoons of caramel first, then place them in the centers of the hamantaschen.)
   Fold two sides of each circle together overlapping at the bottom, and then fold the top down to make a triangle. There should be a quarter-sized amount of the caramel showing. Place hamantaschen 1 inch apart on 2 parchment-lined cookie sheets. Place in the freezer for 30 minutes; this will prevent them from spreading and opening during baking\u2014do not skip this step.
   While the cookies chill, preheat the oven to 350 degrees F.
   Bake the cookies until lightly golden on the bottoms, 10 to 12 minutes. Do not over-bake. Cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely.
   For the chocolate glaze: Place the chocolate chips in the top of a double boiler set over simmering water and stir frequently until melted. Remove from the heat and add the butter. Stir until the butter is melted and glaze is shiny. If the butter doesn\u2019t melt completely, return the top of the double boiler to the heat and stir until smooth. Let the glaze cool until thick enough to coat the back of a spoon but not so long that it hardens.
   Dip one corner of each cooled hamantaschen into the chocolate and place them on a wire rack. Let sit at room temperature until the chocolate is firm; you can place the cookies in the refrigerator to speed up the process. Decorate the cookies with edible gold foil if using. The cookies will keep at room temperature in an airtight container for up to 3 days or can be frozen for up to 2 months.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8121,"Crispy Whole Trout with Curried Zucchini Couscous Canola oil, for frying 4 trout, cleaned, head and tail on 2 cups rice flour 1/2 tablespoon ground cumin Salt, to taste 2 tablespoons olive oil 1 fine diced yellow onion 1/2 tablespoon minced garlic 1/2 tablespoon minced ginger 1 tablespoon madras curry powder 2 cups diced zucchini Salt and black pepper, to taste 3 cups cooked couscous, already fluffed 1/4 cup sliced green scallions, for garnish 1/4 cup madras curry powder Pinch salt 1 cup canola oil Instructions: Heat a large casserole filled halfway with oil. The trout must be able to fit in. On a large plate, mix flour with cumin. Dredge trout in flour, inside and out and deep-fry until golden brown, about 4 to 5 minutes. Season with salt. For the zucchini cous-cous: In a saucepan on medium heat, coat with olive oil, sweat the onions, garlic, ginger and curry powder. Season. Add zucchini and saute for 3 to 5 minutes until soft. Check for seasoning. Keep on very low heat. For the curry oil: In a small bowl, combine curry powder with salt and about 1/8 cup water to make a loose paste. Whisk in oil and let stand 1 hour to settle. Use the top, clear yellow oil. PLATING: Using a ring mold, cut out tuna fish can (both sides filed) or a small, oiled bowl, fill with half couscous then half of the zucchini. Place trout on top and drizzle with curry oil and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 8122,"Artillery Punch 1 cup sugar Juice of 6 lemons 2 tablespoons bitters 1 quart Sherry 1 quart Rye or Bourbon or Scotch 1 quart Brandy 1 quart Claret wine 1 quart Club Sode or 2 quarts sparkling Burgundy Instructions: Add ingredients in order to a punch bowl, add ice. To convert from charge 7 to charge 5 (weaken) add another bottle of soda or sparkling Burgundy. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 8123,"Christmas Sherbet Punch 1 gallon raspberry sherbet 16 cups (1 gallon) cranberry juice (or cranberry mixed with pomegranate), well chilled Two 2-liter bottles ginger ale, well chilled Instructions: Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently. ","[Chardonnay, Moscato, Riesling]" 8124,"Fried Fish with Dill Tartar Sauce 1 cup mayonnaise (I prefer Duke's) 2 to 3 tablespoons chopped dill pickles
1 tablespoon capers
1 tablespoon lemon juice
2 teaspoons chopped fresh dill
1 teaspoon sugar
Kosher salt and freshly cracked black pepper Canola oil, for frying 6 whiting fish fillets
Kosher salt and freshly cracked black pepper
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon Cajun seasoning
Juice of 1 lemon
Instructions: For the dill tartar sauce: Mix the mayonnaise, pickles, capers, lemon juice, dill and sugar in a bowl. Taste and add salt and pepper to your liking. For the fried fish: Heat 1 1/2 inches of oil in a deep skillet (I use cast iron) on medium heat until the oil reaches about 375 degrees F. Clean the fish with cold water and dry just a tad; the fish should be a little wet to help the cornmeal mixture stick to it. Sprinkle a little salt and pepper on the fish. Add the cornmeal and flour to a paper bag. Sprinkle in the Cajun seasoning. Add the fish to the flour mixture and coat each piece evenly. Transfer the breaded fish to a plate or cutting board. Lay the fish into the oil in batches and fry until they start to float and are golden brown, 3 to 4 minutes. Rest them on a rack to let the extra oil run off. Squeeze a little lemon juice on top. Serve with the tartar sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8125,"Arroz: Spanish Rice 1 tablespoon lard or solid vegetable shortening 1 1/2 cups long grain rice 1/4 large onion, finely chopped 2 or 3 cloves garlic, finely chopped 2 whole tomatoes from a 15-ounce can 1/4 cup liquid from canned tomatoes One 40-ounce can chicken broth (30 ounces used total) Instructions: Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready. Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve. ","[Rioja, Tempranillo, Garnacha, Cava]" 8126,"Mixed Berry Crisp in a Mug 2 tablespoons quick-cooking oats, such as Quaker Quick Oats 2 tablespoons brown sugar 2 tablespoons walnuts, chopped 1 tablespoon all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon cold unsalted butter 3/4 cup frozen mixed berries Plain or flavored Greek yogurt, for serving Instructions: Combine the oatmeal, sugar, walnuts, flour and cinnamon in a large mug. Using a fork, cut in the butter until the texture becomes crumbly. Place the berries on top of the crumble mixture and microwave on high power for 2 minutes, until the fruit starts to bubble and slightly thicken. Stir to bring the crumble to the surface and serve with a dollop of yogurt on top. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 8127,"Creamy Mashed Root Vegetables 5 cups whole milk 2 1/2 cups heavy cream 2 tablespoons kosher salt, plus more for seasoning 4 sprigs fresh thyme 2 fresh bay leaves 2 pounds turnips 2 pounds Yukon gold potatoes 3 tablespoons unsalted butter, cut into cubes Freshly cracked black pepper Instructions: Set a large pot over high heat and add the milk, cream, salt, thyme and bay leaves. Peel and cut the turnips into 1-inch chunks. Add to the pot and cover partially with a lid. Bring to a boil, and then reduce the heat to a simmer and cook the turnips for 30 minutes. Cut the potatoes into 1-inch chunks. After the turnips have cooked for 30 minutes (it takes longer than the potatoes to cook), add the potatoes and continue to simmer until all the vegetables are very tender, about 20 more minutes (the tip of a paring knife should go through with little resistance). Discard the bay leaves and thyme. Drain the turnips and potatoes, reserving 2 cups of cooking liquid, and then mash. Add the cooking liquid and butter. Mix well and season with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 8128,"Watermelon Shots 1 1/2 cups vodka 1 cup boiling water Two 3-ounce packages watermelon-flavor gelatin
1/2 hollowed out watermelon rind
Instructions: In a large bowl, mix together the vodka, water and gelatin. Pour the mixture into the watermelon half. Refrigerate until fully set, at least 4 hours. Slice into wedges and serve chilled. ","[Prosecco, Moscato, Sauvignon Blanc]" 8129,"Harissa Chicken and Lentil Soup 3 tablespoons extra-virgin olive oil 4 scallions, thinly sliced (dark green parts separated) 3 cloves garlic, minced 1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch chunks Kosher salt and freshly ground pepper 4 teaspoons ground cumin 1/4 cup plus 2 tablespoons harissa 1 14.5-ounce can diced tomatoes 2 15.5-ounce cans lentils 4 pieces pita bread 1 teaspoon grated lemon zest, plus 4 teaspoons lemon juice 1/2 cup nonfat plain Greek yogurt Instructions: Preheat the oven to 350? F. Heat the olive oil in a medium pot over medium-high heat. Add the white and light green scallion parts and cook until they begin to soften, about 2 minutes. Add the garlic and cook 1 minute. Add the chicken, season with 3/4 teaspoon each salt and pepper and cook, stirring occasionally, until browned on all sides. Stir in the cumin and 1/4 cup harissa to coat the chicken completely; cook 1 minute. Add the tomatoes, lentils and 4 1/2 cups water to the pot. Cook until the chicken is cooked through and the soup thickens slightly, about 15 minutes. Season with salt and pepper. Meanwhile, wrap the pita in foil and place in the oven to warm, 8 to 10 minutes. Stir the remaining 2 tablespoons harissa and the lemon zest into the yogurt. Right before serving, stir the lemon juice into the soup. Divide the soup among bowls. Top with the yogurt mixture and dark green scallion parts; serve with the pita. ","[Syrah, Tempranillo, Garnacha, Barbera]" 8130,"No-Knead Cloverleaf Rolls 4 cups whole milk
1 cup canola oil
1 cup sugar
9 cups all-purpose flour
2 packages (2 1/4 teaspoons each) active dry yeast
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt
Melted butter, for the pans Instructions: To make the dough: Combine the milk and canola oil in a large pot. Stir in the sugar. Scald the milk by heating it almost to a boil. Turn off the heat and let cool until warm. Add 8 cups of the flour and the yeast to the milk mixture and stir until combined (it will be super sticky!). Cover the pot with a lid or dishtowel and let the dough sit until risen, an hour or so. Sprinkle in the remaining 1 cup flour and the baking powder, baking soda and salt. Stir gently to combine; it takes a while to get it stirred together. To make the rolls: Drizzle a small amount of butter into 36 muffins cups (3 standard muffin pans). Pinch off small amounts of dough and roll into neat balls. Place 3 balls in each muffin cup. Set the pans in a draft-free, slightly warm place; cover with a lightweight dish towel and allow the rolls to rise until light and puffy, 1 to 1 1/2 hours. Preheat the oven to 400 degrees F.
Bake until deep golden brown, 18 to 20 minutes. Serve piping hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8131,"Fajita Butterfly Shrimp with Cilantro Rice 1 (9-oz) package of SeaPak Jumbo Butterfly Shrimp ? yellow bell pepper, seeds removed and then cut into strips
yellow bell pepper, seeds removed and then cut into strips red bell pepper, seeds removed and then cut into strips ? red bell pepper, seeds removed and then cut into strips
green bell pepper, seeds removed and then cut into strips ? green bell pepper, seeds removed and then cut into strips
1 cup red onion, cut into strips 1 tbsp finely chopped garlic 1 tsp cumin 1 tsp chili powder 2 tbsp olive oil 2 tbsp chopped cilantro 4 servings instant brown rice Salt & Pepper Instructions: Prepare jumbo butterfly shrimp and rice according to package directions. Heat oil in skillet and saute peppers, onions, and garlic for 5-7 minutes. Add cooked shrimp and cumin to skillet and saute an additional 2-3 minutes. Season to taste with salt and pepper. Toss cooked rice with chopped cilantro and chili powder. Plate a single serving of rice and spoon stir fry mixture over the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 8132,"Cider Bagel Stuffing 5 cups mixed bagel chips (made from your favorite stores day-old bagels, cut in to thin slices and toasted under the broiler) 1 1/2 cups of your favorite apple cider (hard cider may be substituted, but include 1c hard cider, and 1c water) 1 cup pumpkin chunks 1/2 cup onions 5 cloves garlic 2 teaspoons ground sage 1 teaspoon rosemary (or a sprig) 1 teaspoon ground Salt and pepper to taste Instructions: Combine all ingredients and bake at 350 degrees. This can be baked in a pumpkin for 40-50 minutes or in a casserole dish for 30-35 minutes. Serve with your other favorite sides and enjoy! ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 8133,"Coffee Maker Grain Bowl 1/4 cup broccoli florets 1/4 cup carrots, cut 1/4-inch thick on the diagonal 1/4 cup cauliflower florets 1/4 cup quinoa 2 slices firm tofu, 1/2-inch thick 2 teaspoons soy sauce 1 teaspoon orange juice 1 teaspoon sesame oil 1/4 teaspoon sugar 1/4 cup baby kale 2 tablespoons crispy chickpea snacks 1 tablespoon pre-made dressing, such as honey Dijon, Italian or sesame Instructions: Add the broccoli, carrots and cauliflower to the coffee grind basket. Add 8 cups of water to the water basin. Turn the machine on to brew. When there is about 7 1/2 cups of water in the carafe, turn the machine off. Discard the water in the carafe and add the quinoa to the carafe. Place the carafe back on the warmer and turn the machine back on. Allow the remaining 1/2 cup of water to drip onto the quinoa. Let the quinoa sit on the warmer for 30 minutes after the drip cycle is complete. The vegetables can stay in the basket and continue to steam. Meanwhile, whisk together the soy sauce, orange juice, sesame oil and sugar in a medium bowl. Add the tofu and gently toss to coat. Set aside to marinade for 10 minutes.
Remove both the coffee grind basket and carafe from the machine. Set aside. Keep the warmer on. Carefully place 1 marinated slice of tofu on the warmer. Cook until warmed through, about 2 per minutes per side. Repeat with the second marinated slice of tofu.
Put the cooked quinoa in a medium serving bowl and top it with the steamed vegetables, tofu, kale, crispy chickpeas and dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8134,"Killer Mango Champagne Cocktail 1 (12-ounce) can mango nectar 2 star anise 1 cinnamon stick 2 whole cloves 12 black peppercorns 1/2 teaspoon red pepper flakes 1 bottle Champagne or sparkling wine Instructions: Bring the nectar to a boil in a small saucepan over high heat. Reduce the heat to medium and cook for 2 minutes. Turn off the heat and add all of the spices. Let the mixture cool, then strain and refrigerate. Spoon 2 tablespoons of the spicy mango mixture into a Champagne flute and top with chilled Champagne. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 8135,"Avocado Salad with Tomatoes, Lime, and Toasted Cumin Vinaigrette 4 large ripe tomatoes, cut into 1-inch chunks, or 20 cherry tomatoes, halved 2 ripe large Hass avocados, halved, pitted, peeled, and cut into 1-inch chunks 1 large red onion, thinly sliced Toasted Cumin Vinaigrette, recipe follows 2 cups arugula leaves 1 teaspoon ground cumin 1/4 cup freshly chopped cilantro leaves 1/4 cup fresh lime juice 2 tablespoons rice wine vinegar 1 tablespoon honey 1 tablespoon cumin seeds, lightly toasted 1/4 cup chopped fresh cilantro leaves 1/4 cup olive oil 1/4 cup canola oil Salt and freshly ground pepper Instructions: Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately. Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8136,"Mini Skillet Meatloaves 1/3 cup breadcrumbs 1/3 cup milk 1/3 cup chopped fresh parsley 1 large egg 3 tablespoons Worcestershire sauce 1 small onion, finely minced 1 teaspoon chili powder 2 cloves garlic, grated or finely minced 1 1/2 pounds meatloaf mix (ground beef, pork and/or veal) Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1/2 cup ketchup 1 to 2 tablespoons packed light brown sugar 1 tablespoon apple cider vinegar Instructions: Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves. Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side. Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes. Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 8137,"Thanksgiving in a Sandwich 4 sourdough sandwich rolls 1/3 cup cranberry sauce 1 small head radicchio, leaves separated and washed 1 onion, sliced and caramelized (or leftover glazed pearl onions) 1/3 cup toasted walnuts, chopped 3/4 pound sliced turkey 1/2 cup gravy, warmed Instructions: Split the rolls and toast them lightly. Spread the bottom of the rolls with cranberry sauce and layer the radicchio, onion, walnuts and the turkey on top. Pour some of the warmed gravy on top of the meat and place the upper half of the roll on top. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8138,"Orange and Blackberry Trifle 1 store-bought pound cake 1/3 cup orange liqueur (recommended: Cointreau) 1 orange or 2 clementines 1 cup heavy cream 10 ounces blackberries (about 2 cups, or blueberries if blackberries can't be found) Instructions: Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur. Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake. Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake. Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving. ","[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 (1/2 pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto Instructions" 8139,"Damaris' Orange-Chocolate Bars 12 tablespoons (1 1/2 sticks) unsalted butter, cold and diced 1 1/2 cups all-purpose flour 1/2 cup Dutch processed cocoa powder 1/4 cup confectioners' sugar 1/4 cup granulated sugar 2 ounces bittersweet or semisweet chocolate, melted Fine salt Nonstick cooking spray 4 large eggs plus 2 large yolks 1 1/2 cups granulated sugar 1/3 cup all-purpose flour, sifted Fine salt 2 teaspoons grated zest plus 1 cup freshly squeezed orange juice (about 2 oranges) 1/2 teaspoon grated zest plus 2 tablespoons freshly squeezed lemon juice (about 1 lemon) Confectioners' sugar, for dusting Thin strips of candied orange peel, for garnish, optional Instructions: For the base: Position a rack in the middle of the oven and preheat to 350 degrees F. Put the butter, flour, cocoa, confectioners' and granulated sugars, chocolate and 1/4 teaspoon salt in a food processor. Process until the mixture is slightly damp and holds together when pinched, about 1 minute.
Generously spray a 9- by 13-inch pan with cooking spray. Line the pan with aluminum foil leaving a 2-inch overhang on all four sides and spray the foil as well. Sprinkle the crust mixture into the prepared pan and press evenly along the bottom. Take care to seal up any cracks. Bake the base until it is no longer shiny and leaves only a slight indentation when pressed, 25 to 30 minutes. After removing the base, reduce the oven temperature to 300 degrees F.
Meanwhile, make the orange filling: Whisk the eggs, egg yolks, granulated sugar, flour and pinch of salt together in a large liquid measuring cup or bowl until smooth. Whisk in the orange and lemon juices and zests. Pour the filling over the warm crust. Bake until the filling is just set, 35 to 40 minutes.
Cool the bars in the pan completely on a rack. When cool, refrigerate for 2 hours or up to overnight. Lift the bars out of the pan by using the foil. Trim the edges and cut into 24 bars. Dust with confectioners' sugar and top with a strip of candied orange, if using, before serving. ","[Pinot Grigio, Moscato, Riesling, Cava]" 8140,"Hibiscus Gin-and-Tonic 1/2 cup dried hibiscus flowers 1/2 cup sugar 3/4 cup gin 1/4 cup fresh lemon juice (from 1 to 2 lemons) 1 1/2 cups tonic water Instructions: Bring the hibiscus flowers, sugar and 1/2 cup water to a boil in a small saucepan. Reduce the heat to medium and simmer, stirring, until the sugar is dissolved, about 2 minutes. Transfer to a small bowl and refrigerate until chilled, at least 1 hour or overnight. Strain the hibiscus syrup into a liquid measuring cup, reserving some of the flowers for garnish. Combine the gin, lemon juice and 1/4 cup of the hibiscus syrup in a small pitcher. Stir in the tonic. Add more hibiscus syrup to taste. Fill 4 glasses with ice. Pour in the cocktail and garnish with the reserved hibiscus flowers. ","[Gin, Prosecco, Cava, Sparkling Shiraz]" 8141,"Pumpkin Lovers Lasagna Kosher salt 1 head escarole, coarsely chopped 1 head garlic, cloves separated but not peeled 6 tablespoons butter 10 to 12 fresh sage leaves, torn 1 pound butternut squash, peeled and cut into bite-size pieces Freshly ground pepper 1 1/2 cups chicken stock 3 tablespoons all-purpose flour 3 cups milk Freshly grated nutmeg Two 15-ounce cans pure pumpkin puree 3 eggs 2 cups fresh ricotta 2 cups freshly grated Parmigiano-Reggiano 1 box no-boil flat lasagna 12 ounces Italian Fontina, Fontina Val D'Aosta or Gouda cheese, shredded Instructions: Preheat the oven to 375 degrees F.
Bring a few inches water to a boil in a large pot and add salt. Cook the escarole for 5 minutes, then drain.
Cover the garlic cloves with water in a saucepan and simmer for 20 minutes. Drain and let cool. Squish the garlic pulp from the jackets into a bowl and mash with a fork.
Meanwhile, melt 3 tablespoons butter in a medium saucepan over medium heat. Add the sage and stir. Add the squash, stir and season with salt and pepper. Add the chicken stock and cook, stirring occasionally, for 15 minutes. All the stock should be absorbed and the squash should be lightly browned and tender. Remove from the heat.
Melt the remaining 3 tablespoons butter in another medium saucepan over medium heat. Add the flour and whisk for 1 minute. Whisk in the milk and mashed garlic and season with salt, pepper and a little nutmeg. Cook until slightly thickened (the sauce should just coat the back of the spoon evenly without breaking up on the spoon's surface).
Whisk together the pumpkin puree, 2 eggs and some salt and pepper in a small bowl.
In another bowl, whisk together the ricotta, half the Parmigiano-Reggiano and the remaining egg.
Preheat the oven to 375 degrees F. Soak the lasagna sheets in water for 5 minutes.
Pour about half the garlic sauce into the bottom of a 9 by 11-inch baking dish. Add a layer of lasagna sheets and then half the pumpkin mixture. Make another layer of lasagna sheets and spread with all of the ricotta mixture, followed by the squash and then escarole. Top with half the Fontina, another layer of lasagna sheets, the remaining pumpkin and another layer of lasagna sheets. Finish with the remaining garlic sauce and sprinkle with the remaining Parmigiano-Reggiano and Fontina. Bake the lasagna, covered, for 45 minutes. Raise the oven temperature to 400 degrees F and continue to bake, uncovered, for 15 minutes more. Let rest for 15 minutes, then cut and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 8142,"Beignets 3/4 cup lukewarm water 1(.25-ounce) packet active dry yeast 1/2 cup, plus 1 teaspoon sugar 4 cups all-purpose flour Pinch salt 2 egg yolks 1/2 cup evaporated milk 3 tablespoons melted butter 1 teaspoon vanilla extract 4 to 6 cups peanut or other neutrally-flavored oil, for frying Powdered sugar, for dusting Instructions: In a measuring cup combine the water, yeast, and 1 teaspoon sugar. Let sit until the yeast gets frothy and smells yeasty. In the bowl of an electric mixer, combine the flour, remaining 1/2 cup sugar, and pinch salt. In another bowl, combine the egg yolks, evaporated milk, melted butter, and vanilla. Add the yeast mixture and whisk to combine well. Add the wet mixture to the dry ingredients and place on the stand mixer fitted with a dough hook. Once the ingredients are well combined, knead 5 minutes. Remove the bowl from the mixer, cover, and place in a warm area for 2 hours, or until the dough has doubled in size. In a wide, deep pot, heat the oil to 350 degrees F. Remove the dough from the bowl and lightly knead on a floured work surface. Cut the dough into 2-inch squares. Set up a paper towel-lined sheet tray to land the beignets when they come out of the oil. Working in batches so as to not crowd the oil, fry the dough squares until they are puffy and golden brown. Remove from the oil, make a pit stop on the paper towels and immediately dust with powdered sugar. Serve hot!!!!! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8143,"Ginger Ale 1 1/2 ounces finely grated fresh ginger 6 ounces sugar 7 1/2 cups filtered water 1/8 teaspoon active dry yeast 2 tablespoons freshly squeezed lemon juice Instructions: Place the ginger, sugar, and 1/2 cup of the water into a 2-quart saucepan and set over medium-high heat. Stir until the sugar has dissolved. Remove from the heat, cover and allow to steep for 1 hour. Pour the syrup through a fine mesh strainer set over a bowl, pressing down to get all of the juice out of the mixture. Chill quickly by placing over and ice bath and stirring or set in the refrigerator, uncovered, until at least room temperature, 68 to 72 degrees F. Using a funnel, pour the syrup into a clean 2-liter plastic bottle and add the yeast, lemon juice and remaining 7 cups of water. Place the cap on the bottle, gently shake to combine and leave the bottle at room temperature for 48 hours. Open and check for desired amount of carbonation. It is important that once you achieve your desired amount of carbonation that you refrigerate the ginger ale. Store in the refrigerator for up to 2 weeks, opening the bottle at least once a day to let out excess carbonation. ","[Riesling, Gewrztraminer, Moscato, Cava]" 8144,"Sugar and Spice Panna Cotta 1/2 cup butterscotch morsels 1 to 2 tablespoons heavy cream 1 tablespoon light corn syrup 1 cup heavy cream 1 teaspoon vanilla extract 1 packet powdered gelatin 1/4 cup Irish cream liqueur 1 1/2 cups heavy cream 6 tablespoons unsalted butter, softened 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 large egg 1 cup all-purpose flour 1/2 to 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1 teaspoon ground cloves 3 tablespoons packed brown sugar 1/2 teaspoon maple extract 1/4 teaspoon vanilla extract 1 1/2 teaspoons powdered gelatin 1 cup heavy cream 5 tablespoons honey 1 1/2 teaspoons powdered gelatin 1 cup milk 4 gingersnap cookies, for garnish Instructions: Start by making your spice cookies: In the bowl of a mixer fitted with a paddle attachment, cream the butter and granulated sugar until light and fluffy. Add the vanilla, salt and egg and mix well. Add the flour a little at a time, mixing well and scraping the sides of the bowl after each addition. Mix until well combined. Let chill for 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Split the dough into 3 pieces. Into one, knead the ground cinnamon in with your hand until well incorporated. Into the next dough piece, knead in the nutmeg. And into the last, the cloves. Pick teeny tiny portions of the cinnamon dough (about the size of a jelly bean), roll them between your fingers and place on the prepared baking sheets. Repeat with the nutmeg and clove dough (making sure to keep track of the separate flavors) until you have the desired amount of little cookies (20 to 30 of each). Bake until crisp, about 10 minutes. Let cool. Next, make the butterscotch cookie coating: In a microwave-safe bowl, heat the butterscotch morsels and 1 tablespoon heavy cream in 30-second increments, stirring every 30 seconds, until the butterscotch is melted. A touch more cream can be added if necessary. Add the corn syrup and very gently fold the mixture until it's a thin, liquid consistency, only heating the mixture for an additional period of 15 seconds or less. Using a fork or slotted spoon (or, if you can use them, chopsticks work well), dip your cookies in the butterscotch mixture to lightly coat them (make sure you keep track of which flavor is which throughout--don't mix them up). The butterscotch creates delicious little pockets of butterscotch sauce while protecting the cookies from getting too soggy in the hot liquid panna cotta. Try to place them somewhere where the excess can drip off of the cookies a bit. Place the coated cookies in the freezer to harden, making sure not to mix up the different flavors! Get out whichever 4 glasses you would like to present your dessert in (this recipe made enough for four 8-ounce stemmed sundae cups that we used). Wine glasses, martini glasses, tumblers, Irish coffee mugs--any of these work, but, depending on size, the layer size will vary! The Irish cream panna cotta will be the bottom layer, so the first to make. In a small saucepan over medium heat, combine the heavy cream and vanilla. Gently bring to just a boil, then immediately remove from the heat. Sprinkle the gelatin over the cream and whisk well until the gelatin is completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Let cool for 5 minutes, then add the Irish cream liqueur and stir well. Divide the liquid among your 4 glasses and carefully place them in the refrigerator for 5 to 6 minutes to slightly set up. Get your cookies out of the freezer. Take out your panna cotta and add 5 to 6 of the coated nutmeg spice cookies to the layer (up to you!) and then return the glasses to the refrigerator to set up completely (will take up to 45 minutes). The next layer will be the brown sugar maple panna cotta layer. In a small saucepan over medium heat, gently bring the heavy cream, brown sugar, maple extract and vanilla to just a boil. Immediately remove from the heat and whisk in the gelatin until completely dissolved and no lumps remain, at least 1 to 1 1/2 minutes. Making sure that the Irish cream layer is set up, divide the brown sugar maple liquid among your 4 glasses. Return to the refrigerator for 5 minutes to set up, then add your coated cinnamon spice cookies. Chill for 45 minutes to set up completely. The final (top) layer will be the honey panna cotta. Heat the heavy cream and honey in a small saucepan over medium heat until it comes to just a boil. Remove from the heat and whisk in the gelatin until dissolved completely and no lumps remain, at least 1 to 1 1/2 minutes. Whisk in the milk. Making sure the other layers are completely set, divide the honey liquid among your 4 glasses. Let set up for 5 minutes, then add your coated clove spice cookies. Let the final layer set up for at least an hour. We garnished each serving with a gingersnap cookie for a beautiful, rich holiday dessert. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 8145,"Peanut Butter Banana Bread Cooking spray 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon fine salt 1 cup smooth peanut butter 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3 very ripe bananas, mashed 1/3 cup smooth peanut butter 3 tablespoons unsalted butter 1 tablespoon confectioners' sugar, sifted 3 tablespoons honey-roasted peanuts, chopped Instructions: For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray. Whisk together the flour, baking soda, cinnamon and salt in a medium bowl. Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if there are some lumps). Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent the bread with foil if it begins to brown too quickly.) For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners' sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before slicing. The bread can be stored at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8146,"Sesame Chicken 4 cups cold water 2 scallions, washed, dried, with both ends trimmed, and cut in half crosswise 1 slice ginger, 1/4-inch thick 3/4 pound chicken cutlet, whole SAUCE (combine in bowl) 1 tablespoon light soy sauce 1 teaspoon white vinegar 1 teaspoon Shao-Hsing wine or sherry 2 teaspoons sesame oil 1/2 teaspoon sugar 2 tablespoons chicken broth Pinch of white pepper 2 tablespoons thinly sliced scallions 1 1/2 teaspoons black sesame seeds 2 cups shredded iceberg lettuce Instructions: In a large pot, add the cold water, scallions, and ginger, and bring to a boil, and boil for 2 minutes. Add the chicken cutlet, bring to a boil, and boil for 2 minutes. Turn off heat, cover, and allow to cool to room temperature. Remove the chicken from pot, place on a chopping board, and hit smartly with the broad side of cleaver blade. This will break the fabric of the meat. Then with your hands pull the meat apart, shredding it. Place the shredded chicken in the bowl with the sauce and mix together well. Add the sliced scallions and mix well again. Reserve. Dry-roast the sesame seeds (see below). When done, allow to cool, then pour into bowl with the chicken and sauce. Mix well together. Prepare a serving dish by making a border of the shredded lettuce. Then pour the chicken into the center of the dish and serve immediately. TO DRY ROAST Heat the wok over high heat for 30 to 45 seconds. Add the seeds and lower the heat to very low. Spread the seeds in a single layer and use a spatula to move them about and turn them over to avoid burning on one side. This process takes about 2 to 3 minutes, or until the seeds turn brown. Turn off the heat, remove the seeds from the wok, and allow them to cool. Seeds can be dry-roasted two to three days in advance of their use. After they cool, place them in a sealed jar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8147,"Salmon in Lemon Brodetto with Pea Puree 2 tablespoons olive oil 1 shallot, diced 2 lemons, juiced 1 lemon, zested 2 cups chicken broth 1 tablespoon chopped fresh mint leaves 2 cups frozen peas, thawed (about 10 ounces) 1/4 cup fresh mint leaves 1 clove garlic 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup grated Parmesan 1/4 cup olive oil 4 (4 to 6-ounce) pieces salmon Kosher salt Freshly ground black pepper Instructions: To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat. To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside. To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish. To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8148,"Crispy Chicken and Scallion Waffle Sandwich 2/3 cup buttermilk 1 1/2 teaspoons hot sauce 1 1/2 teaspoons kosher salt 1/2 teaspoon granulated garlic 1/2 teaspoon granulated onion 2 pounds boneless chicken tenders Vegetable oil, for frying 2 cups unbleached all-purpose flour 2 teaspoons smoked paprika Salt and freshly cracked black pepper 3 cups panko breadcrumbs 3 tablespoons ancho cl powder 3 large eggs 8 tablespoons (1 stick) salted butter, softened 3 tablespoons maple syrup 3 teaspoons hot sauce 1/4 teaspoon cayenne pepper 2 tablespoons vegetable oil 3/4 teaspoon vanilla extract 2 large eggs 1 1/4 cups buttermilk 1/2 cup seltzer 2 cups unbleached all-purpose flour 2 tablespoons sugar 1/2 teaspoon table salt 1/2 teaspoon baking soda 1 cup chopped scallions Nonstick cooking spray 4 tomatillos, cleaned and thinly sliced, for serving Instructions: For the chicken: In a small bowl, mix together the buttermilk, hot sauce, kosher salt, granulated garlic and granulated onion. Place the chicken into a re-sealable bag and pour the buttermilk marinade over the chicken. Marinate for at least 2 hours, or overnight, in the fridge. Preheat the oven to 200 degrees F and have 2 baking sheets with wire racks set inside. Preheat a waffle maker according to the manufacturer's instructions. In a large cast-iron skillet, bring an inch of oil to 350 degrees F. In a baking dish, add the flour and season it with the paprika and some salt and pepper. In another baking dish, add the panko and season it with the ancho cl powder and some salt and pepper. In another dish, beat the eggs. Remove the chicken from the marinade, allowing the excess buttermilk to drip off. Then dredge the chicken first in the flour, then in the eggs and finally coat the chicken in the panko. Fry the chicken in batches, being careful not to overcrowd the pan, until each side of the chicken is golden brown and the interior reads 160 degrees F on an instant-read thermometer, 3 to 4 minutes per side. Remove the fried chicken to one of the prepared baking sheets and place into the warm oven to stay warm and crispy while you make the waffles. For the spicy maple butter: Mix the butter, syrup, hot sauce and cayenne in a bowl. For the waffles: Whisk the oil, vanilla and eggs in a medium bowl until combined. Add the buttermilk and seltzer. In another bowl, whisk the flour, sugar, table salt and baking soda to combine. Add the dry ingredients to the wet ingredients and whisk until smooth. Stir in the scallions. Spray the waffle maker with some nonstick cooking spray. Pour the batter in the waffle iron and cook until golden. Set aside in a warm oven on the other prepared baking sheet until ready to serve. For the sandwich build: Spread each waffle with a generous portion of the maple butter. Place some tomatillo slices on a waffle and then some of the hot crispy chicken. Top with the other waffle to seal the deal. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8149,"Chicken Enchiladas 3 tablespoons plus 1/2 cup oil, divided 1 tablespoon flour 1/4 cup New Mexican chili powder 16 ounces chicken stock 10 ounces tomato puree 1 teaspoon dried oregano 1/2 teaspoon ground cumin Salt 3 cups grated cheddar cheese 2 cups cooked and shredded chicken 1 onion, chopped 10 corn tortillas 1 cup sour cream, for garnish 1/2 cup chopped scallions, for garnish Instructions: Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt. Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 8150,"Hasselback Apples with Figs 3 tablespoons unsalted butter, at room temperature, plus more for the dish 3 large firm apples (such as Honeycrisp, Pink Lady or Gala) 1/4 cup packed light brown sugar 2 tablespoons all-purpose flour 1/4 teaspoon finely grated lemon zest Pinch of salt 4 fresh figs, stemmed and thinly sliced lengthwise 1/4 cup honey 1/2 vanilla bean, split lengthwise 1 cinnamon stick 2 tablespoons pomegranate seeds Vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Butter a 2- to 3-quart baking dish. Halve the apples; cut out the core and place flat-side down. Using a sharp knife, make slits in each apple half about 1/4 inch apart; do not cut through to the bottom. Place the apples flat-side down in the prepared baking dish. Combine 2 tablespoons each butter and brown sugar in a bowl and mash together with a fork; spread the mixture over the tops of the apples. Cover with foil and bake until just tender, 20 to 25 minutes. Meanwhile, combine the remaining 2 tablespoons brown sugar with the flour, lemon zest, salt and the remaining 1 tablespoon butter in a bowl until clumpy. Uncover the apples and carefully insert the fig slices into the slits in the apples; sprinkle with the flour mixture. Bake, uncovered, until the topping is golden brown and the apples are tender, 20 to 25 more minutes. Combine the honey with the vanilla bean, cinnamon stick and 2 tablespoons water in a small skillet over medium-low heat. Bring to a simmer, stirring occasionally, and cook until the honey is infused, about 5 minutes. Remove from the heat; discard the cinnamon stick and vanilla bean and stir in the pomegranate seeds. Transfer the apples to plates and serve with ice cream and the pomegranate syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8151,"Grilled Vegetable and Goat Cheese Roulade 1 Eggplant, thinly sliced 1 Yellow squash, thinly sliced 1 Green zucchini, thinly sliced 1 Red pepper 1 Green Pepper 5 Ounces goat cheese 1 Ounce sour cream Instructions: Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8152,"Tex-Mex Mozzarella Stick Nachos One 24-ounce box frozen mozzarella sticks, such as Farm Rich 1 cup queso sauce, warmed 1/3 cup black beans, rinsed and drained 1 avocado, cut into 1/4-inch pieces 1/4 cup fresh cilantro leaves 1/4 cup pickled jalapenos Instructions: Cook the mozzarella sticks according to the package directions, then transfer to a platter. Pour the queso over the top and sprinkle with the black beans, avocado, cilantro and jalapenos. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 8153,"Spaghetti with Red Clam Sauce 2 large heads of garlic 1 cup medium-quality extra-virgin olive oil, plus a little extra for drizzling 2 28-ounce cans whole tomatoes (preferably Muir Glen from California) 1 1/2 cups shredded fresh basil, plus a few sprigs for garnish 12 very large clams, each one 8 to 10 ounces 1 pound spaghetti 2 pounds Manilla clams or New Zealand cockles, washed Instructions: Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices. Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes). While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp. When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve. Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve. Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil. Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately. Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri ","[Grenache, Pinot Grigio, Vermentino, Chianti]

" 8154,"Hiziki Caviar with Cornmeal Blini 6 tablespoons of hiziki 2/3 cups of unfiltered apple juice 2 tablespoons of shoyu 1/3 cup of water 2 teaspoons of sesame oil 1 3/4 cups of diced onion 1 tablespoon of minced garlic 1 small piece of ginger root, peeled 1 tablespoon of lemon juice Sea salt to taste Chopped parsley or chives as garnish Cornmeal blini, recipe follows 1/2 cup of cornmeal 1/2 cup of whole wheat pastry flour 2 teaspoons of baking powder 1/4 teaspoon of baking soda 1/4 teaspoon of sea salt 1 tablespoon of corn oil 1 tablespoon of maple syrup 1/2 cup of vanilla soy milk 1/4 cup of water 1 1/4 teaspoons of rice or apple cider vinegar 3 tablespoons of parsley, chopped Hiziki caviar, recipe above Instructions: Place hiziki in a bowl and rinse once with lukewarm water. Cover with apple juice, shoyu, water, and soak 30 minutes. Heat sesame oil in a skillet. Add the onion and then garlic; add sea salt and saute for 5 minutes. Add hiziki and soaking liquid, cover and cook 10 minutes. Grate ginger and add it to the skillet along with the lemon juice. Cook the mixture covered for 10 minutes. Uncover and cook over medium heat until liquid is absorbed. Allow hiziki mixture to cool slightly and pulse in food processor for a few seconds. Serve chilled but not icy cold. Sift cornmeal, flour, baking powder, baking soda, and sea salt in a medium bowl. In a small bowl beat together corn oil, maple syrup, soymilk, water and vinegar. Combine the wet and dry ingredients. Stir in parsley. Heat a skillet and add a 1/2 teaspoon corn oil. Drop batter by scant tablespoons onto heated skillet. Carefully turn blini after about a minute. Lower heat and flip blini to cook only about 45 seconds on that side. To serve blini with hiziki caviar: Place a teaspoon of caviar on top of each blini and garnish with chives or parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8155,"Turkey Meatloaf 3 cups chopped yellow onions (2 large onions) 2 tablespoons good olive oil 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1/3 cup Worcestershire sauce 3/4 cup chicken stock 1 1/2 teaspoons tomato paste 5 pounds ground turkey breast 1 1/2 cups plain dry bread crumbs 3 extra-large eggs, beaten 3/4 cup ketchup Instructions: Preheat oven to 325 degrees F. In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 8156,"Western-Style Grilled Spareribs 5 to 6 pounds spareribs (two 2 1/2- to 3-pound racks) 1/2 cup Peppery Dry Rub, recipe follows Vegetable oil cooking spray 3 tablespoons chili powder 2 tablespoons freshly ground black pepper 2 tablespoons paprika 2 teaspoons crushed red pepper 1 teaspoon salt 1 clove garlic, minced Instructions: Trim the spareribs, if necessary, and rub both sides of the ribs with the dry rub, working it into the meat. Put the ribs in a shallow glass or ceramic dish, cover, and set aside at room temperature for no longer than 30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the ribs in a sealable plastic bag and refrigerate. Prepare a charcoal or gas grill, arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable cooking spray. The coals should be hot. Set the ribs, meat side down, over the hottest part of the fire and sear for about 10 minutes until there are defined grill marks on the meat. Transfer the ribs to the cooler part of the grill, cover, and turning the ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a charcoal grill, add fresh coals to maintain the heat at medium; if using a gas grill, turn the heat to medium on the burner away from the meat -- turn off the burner under the meat. Cut the ribs between the bones and serve with sauce on the side. Mix the ingredients together in a glass jar or bowl. Cover and shake to mix. Refrigerate until ready to use. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 8157,"Cold Cucumber Salad 1 teaspoon salt 1 cup white vinegar
1 1/2 cups sugar
1 teaspoon celery seed
1/4 cup vegetable oil
5 cups cucumber slices (about 3 Persian or Kirby cucumbers; see Cook's Note)
1 medium sweet onion, thinly sliced into rings
1 large yellow bell pepper, thinly sliced
Instructions: In a medium saucepan, bring the salt, vinegar, sugar, celery seed and vegetable oil to a boil, then remove the pan from the heat and allow to cool. In a large bowl, toss the sliced cucumbers, onions and peppers with the liquid mixture and refrigerate for at least 2 hours and up to overnight. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8158,"Duck Breast with Dukkah Crust, Endive, Potato and Sour Cherry Jus 4 duck breasts Kosher salt and freshly ground black pepper Extra-virgin olive oil, for cooking 6 sprigs thyme 1 bay leaf 1 shallot, roughly chopped 1 tablespoon pink peppercorns 2 tablespoons sugar 1/2 cup plus 1 tablespoon sherry vinegar 1/2 cup red wine 2 cups veal demi 1 cup chicken stock 1 cup pitted sour cherries, halved, plus more for garnish 1 stick plus 1 tablespoon (9 tablespoons) unsalted butter 3 Belgian endive, halved lengthwise 3/4 cup orange juice 3 tablespoons coriander seeds, toasted and ground 3 tablespoons cumin seeds, toasted and ground 3 tablespoons black sesame seeds, toasted and ground 3 tablespoons white sesame seeds, toasted and ground 1 teaspoon ground cardamom 2 tablespoons honey 3 to 4 Yukon gold potatoes, sliced into 1/2-inch-thick slices, centers punched out with a ring cutter Flaky sea salt, for garnish Instructions: Preheat the oven to 350 degrees F. Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Sprinkle the duck on both sides with kosher salt and pepper. Gently heat a dry cast-iron pan over low heat. Place the duck into the pan, skin side down, and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat, until the duck reaches an internal temperature of 130 degrees F for medium-rare. Remove from the pan and allow to rest on a sheet tray lined with a rack. Reserve the duck fat. Add a drizzle of oil, 2 sprigs of the thyme, the bay leaf, shallots and pink peppercorns to a small saucepan. Saute over medium-high heat until the shallot has softened, 3 to 4 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the veal demi and 1/2 cup of the chicken stock and cook until reduced and slightly thickened, about 5 minutes. Strain the sauce into another saucepan and put back on the heat. Add the sour cherries and the remaining cup of demi and reduce until thickened, about 5 minutes. Stir in 1 tablespoon of the butter and the remaining 1 tablespoon sherry vinegar and remove from the heat. Coat the bottom of a large cast-iron pan with oil and heat over medium-high heat. Season the endive with salt and place into the pan, cut side down, and sear for 3 to 4 minutes. Remove and place onto a sheet tray. In another large saute pan, add the orange juice and the remaining 4 sprigs thyme and 1/2 cup chicken stock. Bring the sauce to a boil, then reduce to a simmer for 10 minutes. Add the charred endive and the remaining 1 stick butter and braise in the sauce until softened, about 10 minutes. Combine the coriander, cumin, sesame seeds, cardamom and 1 teaspoon kosher salt in a small bowl. Brush the skin side of the duck breast with the honey. Press an even crust with the spice mixture onto the duck, making sure to firmly press to ensure it's nicely adhered to the honey. Slice the duck lengthwise. For the potatoes, using a cast-iron pan, heat up the reserved duck fat on medium heat. Season the sliced potatoes. Sear the potatoes gently in the duck fat and then place in the oven. Cook on the first side until golden brown, 8 to 10 minutes, then flip over for another 8 minutes. To plate, place one endive at the 2 o'clock position, 2 slices of roasted potato at 5 o'clock and the sliced duck breast at 9 o'clock \u2013 or just have fun and artfully display the beautiful work you've just produced. Sauce the center of the plate and a little bit around the duck. Garnish with flaky sea salt. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 8159,"String Beans with Rosemary and Basil (Vagems Com Alecrim e Manjericao) 1 pound firm, tiny string beans, trimmed if desired 3 tablespoons unsalted butter 1/2 small onion, finely chopped 1 clove garlic, finely chopped 2 sprigs fresh rosemary, leaves only, finely chopped 10 leaves fresh basil, finely chopped Instructions: Bring a generous amount of lightly salted water to the boil in a large saucepan or soup pot. Plunge the beans into the boiling water and cook for 3 minutes. Drain in a colander and shake dry. In a large heavy skillet heat the butter over medium high heat. Add the onion and cook, stirring frequently, for 3 to 4 minutes, or until softened. Add the garlic and cook, stirring, for 2 minutes. Add the rosemary and basil and stir together for 1 minute more. Add the beans and cook for 2 to 3 minutes, until they are just tender and coated with the onion butter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8160,"Chicken Salad Veronique 4 split (2 whole) chicken breasts, bone-in, skin-on Good olive oil Kosher salt and freshly ground black pepper 1/2 cup good mayonnaise 1 1/2 tablespoons chopped fresh tarragon leaves 1 cup small-diced celery (2 stalks) 1 cup green grapes, cut in 1/2 Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8161,"Moroccan Grilled Lamb Chops 6 large garlic cloves 1/3 cup julienned fresh mint leaves
1 1/2 tablespoons ground turmeric
1 tablespoon whole coriander seeds
1 tablespoon ground cumin
1 tablespoon grated lemon zest (2 lemons)
Kosher salt
5 tablespoons good olive oil, plus extra for the grill
3 racks of lamb (6 to 7 ribs each), cut into chops
1 1/2 cups plain whole-milk Greek yogurt (12 ounces)
1 1/2 teaspoons Sriracha
3 tablespoons freshly squeezed lemon juice
Couscous with Pine Nuts and Mint, for serving, recipe follows 2 tablespoons good olive oil 1 tablespoon unsalted butter
1 cup chopped yellow onion
3 cups chicken stock, preferably homemade
1 1/2 cups couscous
Kosher salt and freshly ground black pepper
1/2 cup julienned fresh mint leaves, loosely packed
1/3 cup pine nuts, toasted
Instructions: Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine. Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours. Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot. ","[Syrah, Grenache, Tempranillo, Barbera]" 8162,"Labouyi nan fy Bannann 2 star anise 1 teaspoon ground cinnamon (or 1 cinnamon stick) 1 teaspoon ground ginger Pinch of kosher salt 1/2 cup cornmeal 1/4 cup cassava flour\u202f 1 cup evaporated milk 4 to 5 tablespoons sugar (to taste) 1 tablespoon unsalted butter\u202f 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 teaspoon lemon juice 2 teaspoons rum,\u202foptional 2 cups cut-up fresh fruit, plus more sliced for garnish, such as guava (see Cook's Note) 2 teaspoons lime zest 4 fresh banana leaves, washed, optional Instructions: Combine the star anise, cinnamon, ginger and salt with 2 cups water in a medium saucepan and bring to a boil. Meanwhile, stir the cornmeal into 3/4 water in a large measuring cup or small bowl to dissolve. Then add the cassava flour and mix until fully incorporated.\u202f
When the ginger mixture is at a boil, reduce to medium heat and slowly add the cornmeal mixture, stirring constantly. Next, add the evaporated milk and sugar, stirring to combine.\u202fAdd the butter and nutmeg and stir until the butter has melted. The whole process should take 3 to 5 minutes total.\u202f
Finally, add the vanilla, lemon juice and rum, if using. Stir, then let simmer until the labouyi is thick and creamy, about 10 minutes. \u202f
Fold the fruit into the pot of labouyi. Portion and garnish each serving with about 1/2 teaspoon lime zest. Serve warm.\u202fAlternatively, smoke the labouyi before serving (see below).
For charcoal smoking (optional): Prepare a charcoal grill for medium-high heat.
Spoon about 1/4 cup labouyi onto a fresh banana leaf and wrap it up like you would a present. Secure with baker\u2019s string. Place the labouyi pouch on the grill and let heat, turning once halfway through for an even char, for 5 minutes.\u202fUnwrap the pouch and enjoy!\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 8163,"Cinnamon Swirl Ice Cream 1/4 cup dark brown sugar 2 tablespoons water
1 teaspoon cinnamon
2 tablespoons unsalted butter
2 tablespoons light corn syrup 1 quart vanilla ice cream, softened
Instructions: In a small saucepan over medium-low heat, combine the brown sugar, water and cinnamon. Cook until all the sugar has dissolved and the mixture is syrupy, 3 to 4 minutes. Remove from the heat and stir in the butter. When melted, vigorously stir in the corn syrup. Add the softened ice cream to a large bowl. Pour the cinnamon caramel over the ice cream and quickly fold it in; the hot caramel will string as it hits the cold ice cream. Refreeze or serve immediately. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 8164,"Lemon Pickle 2 teaspoon mustard seeds 2 tablespoons olive oil A small handful curry leaves, optional 1 teaspoon urad dhal/skinned and split black lentils, optional 1 teaspoon chili powder 4 tablespoons white wine vinegar 2 medium lemons, washed, deseeded, and chopped Instructions: Fry the mustard seeds in the hot oil. As they begin to pop, add the curry leaves and urad dhal. Lower the heat and add the chili powder; cook until brown, then add the vinegar. Stir in the lemon, remove from the heat and leave to cool. Can be stored in the refrigerator for a week.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8165,"Lomo Saltado 12 ounces rib-eye steak Salt and freshly ground black pepper Garlic, to taste 1/8 cup vegetable oil, plus more for deep-frying Handful precooked French fries 1/4 medium red onion, thinly sliced 1/4 medium tomato, sliced 3 to 4 teaspoons vinegar 1 teaspoon soy sauce 1 to 2 ounces beer 2 to 3 pinches chopped parsley leaves Steamed white rice, for serving Instructions: Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain. Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 8166,"Homemade Chicken Stock Leftover chicken parts including backs, necks and bones 2 carrots, chopped 1 celery stalk, chopped 1 bay leaf 3 peppercorns 1 onion, peeled and halved 8 cups water Instructions: In large pot combine chicken, carrots, celery, bay leaf, peppercorns, onion. Add water and bring to a simmer. Skim off fat forming at top. Cook for 2 - 3 hours. Strain. Freeze or refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8167,"Lobster and Scallop Ceviche 1 1/2 cups cleaned Taylor bay scallops 2 cups poached and sliced Maine lobster tail 1/2 small red onion, halved and julienne 2 scallions, sliced on the bias 1 medium yellow pepper, halved and julienne 1 medium green pepper, halved and julienne 3 jalapeno chiles, seeded and diced 2 tablespoons finely grated fresh ginger 1/2 bunch freshly chopped cilantro leaves 1/2 bunch freshly chopped fresh basil leaves 1/4 bunch freshly chopped mint leaves 1 whole lime, juiced 1/2 navel orange, juiced 1/2 lemon, juiced 3/4 cup ketchup 1/2 ancho cl (reconstituted and pureed) 1 cup canola oil 1 cup toasted spiced pumpkin seeds, for garnish Salt and freshly ground black pepper Instructions: In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8168,"Warm Salmon and Potato Salad with Creamy Dill Dressing One 12-ounce salmon fillet Salt and pepper, to taste
4 cups baby potatoes, quartered
1/2 pound green beans, trimmed and halved
1/3 cup plain Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill
1 small lemon, zested and juiced
1 garlic clove, grated
4 cups arugula
2 tablespoons capers
Instructions: Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside. At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.) In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside. In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing. Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8169,"Thai Sweet and Sour Wings 2 cups sweet chili sauce 1 cup rice vinegar
2 tablespoons Asian fish sauce 1 tablespoon peeled and grated fresh ginger 1 tablespoon garlic powder
2 cloves garlic, finely chopped
Coarse black pepper, for seasoning 1 gallon shortening oil, for frying 18 to 24 chicken wings, cleaned and dried
Instructions: Mix the sweet chili sauce, rice vinegar, fish sauce, ginger, garlic powder, garlic and pepper in a mixing bowl with a whisk until the ingredients are incorporated; set aside. Fill a fryer or large Dutch oven with oil according to the manufacturer's instructions; heat the oil to 350 degrees F. Working in 2 batches, carefully drop the chicken wings into the fryer, and cover it with a lid. Fry the wings until they are golden brown, 12 to 15 minutes. Transfer the chicken to a clean bowl. Drizzle the Thai sweet-and-sour sauce over the wings. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 8170,"Chocolate-Mint Cookie Crunch Fudge 1 1/2 cups sugar 1/3 cup unsweetened cocoa powder 1 can (5 ounces) evaporated milk (not condensed milk) 1/2 stick (1/4 cup) butter or margarine (not spread) 1 cup (6 ounces) mint-flavored semisweet chocolate chips 16 round chocolate sandwich cookies Instructions: Line an 8- inch square pan with foil and grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously 5 minutes. Remove from heat; add chips and stir until melted and smooth. Spread 1 cup in lined pan, top with cookies, then spread remaining fudge evenly over the top. Refrigerate 6 hours until firm. Invert pan, peel off foil, invert fudge and cut in 1-inch squares. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 8171,"Crazy Burger 1/2 head napa cabbage, chiffonade 1 jalapeno, seeded, stemmed and julienned
1/2 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 ounce extra-virgin olive oil 1 small white onion, sliced
1 tablespoon light agave nectar
1 teaspoon balsamic vinegar
2 pounds 80/20 ground chuck beef
Kosher salt and freshly ground black pepper 4 ounces canola oil
8 slices American cheese
4 large eggs
4 tablespoons mayonnaise
4 brioche buns
Instructions: For the Southern slaw: Add the cabbage, jalapeno, mayonnaise, white vinegar and sugar to a large bowl and toss to combine. Season with salt and pepper. Set aside until ready to serve. For the burger: Place a large saute pan over medium heat. Once the pan is hot, add the olive oil followed by the onions and saute until just starting to brown, about 3 minutes. Add the agave and balsamic vinegar and toss to combine. Cook for about 10 minutes or until they reach your desired caramelized color. Set aside until ready to serve. Divide the beef into 8 even sections and form into patties. Sprinkle the patties on both sides with salt and pepper. Heat a large nonstick skillet over medium-high heat and add 2 ounces canola oil. Let get hot, then add the patties and cook 5 minutes per side or until they reach your desired doneness, frying in batches and adding oil as needed. Remove the patties from the skillet and top each with a slice of American cheese. Fry the eggs over-easy in the same skillet over medium-high heat, about 4 minutes. Place some mayonnaise on the bun bottoms and tops. Add 2 cheese-topped patties, a fried egg, onions and slaw to each, and finish with the bun tops. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 8172,"Spice Rubbed Roast Chicken 1 1/2 teaspoons kosher salt 1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne
Zest of 1 lemon, the lemon quartered
One 3-pound chicken, giblets removed
6 cloves garlic, crushed 3 fresh bay leaves
2 medium onions, sliced into 3 rings each
2 tablespoons unsalted butter, melted and cooled
Instructions: Combine the salt, cumin, paprika, garlic powder, black pepper, cayenne and lemon zest in a bowl. Wash the chicken and pat very dry. Rub the spice mixture all over the chicken. Set the chicken on a plate and refrigerate, uncovered, for at least 1 hour and up to 8 hours (to dry out the skin and promote crisp skin). When you are ready to cook, preheat the oven to 425 degrees F. Stuff the chicken with the lemon quarters, garlic and bay leaves. Arrange the onion slices to make a bed for the chicken in a large cast-iron skillet. Set the chicken on the onions and tuck the wings tips under the chicken's body. Brush the chicken all over with the melted butter. Roast the chicken, basting once halfway through with the pan juices, until the skin is crisp and golden and an instant-read thermometer inserted in the thigh (do not touch bone) reads 165 degrees F, about 45 minutes. Let rest at least 10 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8173,"Smoked Corn on the Cob with cl Butter 4 ears fresh corn, shucked 4 tablespoons cl Butter, recipe follows Kosher salt Freshly ground pepper 5 teaspoons freshly ground pasilla, ancho, or guajillo powder 4 ounces butter, room temperature Salt and freshly ground black pepper Instructions: Prepare an outdoor smoker or if using a stovetop smoker, use 1 1/2 tablespoons of the ?smoke dust? in the bottom. Fit the drip pan in the smoker and pour 1/2 cup water into the pan. Position the rack on top and place the ears of corn on it. Close the lid and place the smoker over high heat. When smoke begins to appear, reduce the heat to medium. Cook for 20 minutes, or until tender. If using an outdoor smoker, put a pan of water close to the smoke source so that the corn won?t dry out. Serve with cl Butter, salt, and pepper. Blend the cl powder with the butter until light and fluffy. Season the butter with salt and pepper, to taste. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 8174,"Veggie-Packed Pasta Kosher salt, to taste 12 ounces whole wheat penne pasta
3 tablespoons olive oil, divided
1 yellow onion, thinly sliced
3 cloves garlic, minced
1 bunch asparagus, cut into bite-size pieces
1 medium zucchini, cut into bite-size chunks
Black pepper, to taste 1/2 cup white wine
2 cups torn fresh kale
1 cup frozen peas
1/2 cup ricotta cheese
1/2 cup prepared pesto
1 cup seasoned breadcrumbs
1/4 cup grated Parmesan
1/2 teaspoon crushed red pepper flakes
Fresh parsley leaves, for serving
Instructions: Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F. Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside. Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick. Transfer the pasta mixture to a 9-by-13-inch baking dish. Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined. Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes. Remove and garnish with fresh parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8175,"Apple Tart with Hazelnut Frangipane 1 cup shelled hazelnuts 1/4 cup plus 2 tablespoons sugar, divided 1 large egg 3 tablespoons unsalted butter, divided Dash vanilla 4 large russet apples (about 2 pounds) 1 cup apricot preserves 1 tablespoon calvados or water Plain cream, sour cream, creme fraiche, or ice cream, to serve Instructions: Preheat the oven to 375 degrees F.; For the dough: Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. Refrigerate dough for 1 hour. Line a cookie sheet or jelly roll pan with parchment or a silicon pad. Roll the dough out onto a lightly floured surface into a rectangle about 15-inches long by 10-inches wide, with rough edges. Roll the dough up onto your rolling pin and then unroll it directly onto the lined pan. Roast the hazelnuts on a cookie sheet for 7 or 8 minutes. Transfer the nuts to a food processor, add the 1/4 cup sugar, egg, 1 tablespoon butter, and vanilla, and process until a creamy paste forms. Spread the frangipane on the dough, stopping about 1 1/2-inches from the outer edge on all sides. Peel the apples, remove the cores, and cut them into 1/2-inch thick slices. Arrange them attractively in a slightly overlapping pattern, like the tiles of a roof, on the pastry dough so that the apples cover the frangipane. Fold the edge of the dough back over the apples to make a 1 to 1 1/2-inch border of dough. Increase the oven temperature to 400 degrees F. Sprinkle 2 tablespoons sugar over the apples, letting a little of the sugar fall onto the border to help crystallize the dough. Break the remaining 2 tablespoons butter into pieces and scatter them over the tart. Bake for 1 hour. The dough should be nicely crystallized all over. Remove the finished tart from the oven and cool on a rack until lukewarm. Dilute the apricot preserves with the calvados or water and glaze the surface of the tart, spreading it carefully on the apples with the underside of a spoon. Serve at room temperature cut into little wedges, with plain cream, sour cream, creme fraiche, or ice cream, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8176,"Crab Cake Sliders with Orange Aioli 1 cup mayonnaise 1 teaspoon grated orange zest, plus 2 to 3 tablespoons fresh orange juice (from about 1/2 orange) 1 tablespoon stone-ground mustard 1 clove garlic, grated Kosher salt and freshly ground pepper 3/4 cup crushed butter crackers (18 to 24 crackers) 1/4 to 1/2 cup mayonnaise, plus more for schmearing 1 tablespoon roughly chopped fresh parsley 1 1/2 teaspoons seafood seasoning, such as Old Bay, plus more for sprinkling 8 dashes of hot sauce 1 large egg, beaten Kosher salt and freshly ground pepper 2 pounds lump blue crabmeat, shells and cartilage picked out Butter, for spreading 24 potato slider buns, split Mesclun greens, for topping Instructions: Preheat the oven to 350? F. Make the orange a?oli: Combine the mayonnaise, orange zest, orange juice, mustard and garlic in a small bowl. Season with salt and pepper. Make the crab cakes: In a large mixing bowl, gently combine the crackers, mayonnaise, parsley, seafood seasoning, hot sauce, egg and some salt and pepper. Fold in the crabmeat until just combined. Lightly form the crab mixture into 24 two-inch balls (about 2 tablespoons each) and form into patties. Place the patties on a baking sheet lined with a silicone mat. Spread each patty with about 1/4 teaspoon mayonnaise and sprinkle with seafood seasoning. Bake until light golden brown, 10 to 15 minutes. Butter each slider bun and lightly griddle to toast. For the sandwich build: Spread the bottom half of each bun with a?oli. Place the crab cakes on top. Top with greens and finish with the top buns. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 8177,"Pan Roasted Poussin with Yukon Gold Hash and Bone Marrow Sauce 4 baby chickens (1 to 1 1/2 pounds each) 2 tablespoons olive oil Salt and freshly ground pepper 3 tablespoons duck fat 5 Yukon gold potatoes, boiled, peeled and cut into 1/2-inch cubes Salt 2 piquillo peppers, diced 1 roasted poblano pepper, peeled and diced 2 roasted shallots, peeled and diced 1 cup diced serrano ham 2 tablespoons chopped parsley 2 shallots, finely diced 1 cup red wine 1/2 cup ruby port 4 cups chicken stock 1 teaspoon beef bone marrow, diced Salt and freshly ground pepper Instructions: Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a large saute pan. Season poussin with salt and pepper and sear on both sides until golden brown. Place the pan on a baking sheet and roast in the oven for 10 to 12 minutes, until cooked through. Remove the poussin from the pan and pour off all but 2 tablespoons of the fat.; Heat the duck fat in a large saute pan over high heat. Add the potatoes, season with salt and pepper and cook until lightly golden brown. Add the remaining ingredients and cook until heated through. Fold in the parsley and reseason with salt and pepper, to taste.; Place the saute pan with the chicken drippings on the stove and heat until almost smoking. Add the shallots and cook until lightly golden brown. Add the red wine and port and cook until reduced by 3/4. Add the chicken stock and reduce by half. Whisk in the bone marrow and season with salt and pepper, to taste.; ","[Chardonnay, Pinot Grigio, Riesling, GSM Blend]

" 8178,"Oatmeal Pistachio Cookies 210 grams gluten-free all-purpose flour mix 1/2 cup oat flour 1 teaspoon psyllium husks 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 8 ounces (2 US sticks) unsalted butter, at room temperature 1 cup white sugar 1 cup brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 2 1/2 cups gluten-free rolled oats 1 1/4 cup shelled pistachios 1/2 cup dried cherries Instructions: Combining the dry ingredients: Whisk together the flour mix, oat flour, psyllium, baking powder, baking soda, and salt. Set aside. Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Whirl it at medium speed until the butter is spread out in the bowl. Add the white and brown sugar. When the sugars are fully combined with the butter and make a creamy butter substance, stop the stand mixer. Finishing the dough: With the stand mixer running, add the eggs, one at a time. Pour in the vanilla extract.
Pour about 1/4 of the dry mixture into the dough, with the stand mixer running. When the flour has fully disappeared into the batter, add more. Continue this until all the dry ingredients are mixed into the wet ingredients.
Add the oats, pistachios, and dried cherries to the bowl. When they are fully incorporated into the dough, turn off the stand mixer.
Scrape the dough into a large bowl and cover with plastic wrap. Refrigerate for at least 2 hours before baking. (It's best to let the dough refrigerate overnight.) Baking the cookies: Heat the oven to 375 degrees F. Lay a piece of parchment paper down on a baking sheet.
Using a small ice cream scoop, scoop out a ball of dough. (If you do not have an ice cream scoop, make a ball of dough about the size of a ping-pong ball.) Put six balls of dough, evenly spaced, onto the prepared baking sheet. Slide the baking sheet into the oven.
Bake until the cookies are crisp at the edges but still a bit soft in the center, 12 to 15 minutes. Take the cookies out while they are still soft to the touch. Let them cool on the baking sheet for at least 20 minutes before moving them carefully to a cooling rack.
Repeat with the remaining cookie dough. Or, you can wrap the dough in plastic and store it in the refrigerator. You can make a batch of warm cookies when you want. Variations: If you cannot eat dairy, you can make this with \buttery\ sticks made for vegans. If you cannot eat nuts, don't use the pistachios! Suggestions: If you bake by weight, you can substitute any of the last ingredients, depending on your food preferences. We like chocolate chips, raisins, walnuts, or dried cranberries in these cookies too. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8179,"Roasted Tomatoes 12 plum tomatoes, halved lengthwise, cores and seeds removed 4 tablespoons good olive oil 1 1/2 tablespoons balsamic vinegar 2 large garlic cloves, minced 2 teaspoons sugar 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 450 degrees F. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8180,"Saffron Risotto with Butternut Squash 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups Arborio rice (10 ounces) 1/2 cup dry white wine 1 teaspoon saffron threads 1 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 8181,"Mushroom and Leek Bread Pudding 6 cups (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed 2 tablespoons good olive oil 1 tablespoons unsalted butter 2 ounces pancetta, small-diced 4 cups sliced leeks, white and light green parts (4 leeks) 1 1/2 pounds cremini mushrooms, stems trimmed and 1/4-inch-sliced 1 tablespoon chopped fresh tarragon leaves 1/4 cup medium or dry sherry Kosher salt and freshly ground black pepper 1/3 cup minced fresh flat-leaf parsley 4 extra-large eggs 1 1/2 cups heavy cream 1 cup chicken stock, preferably homemade 1 1/2 cups grated Gruyere cheese (6 ounces), divided Instructions: Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside. Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley. In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8182,"Tuscan Beans 1 pound/500 g dried cannellini beans 2 cloves garlic, halved 1 sprig fresh rosemary 4 fresh sage leaves Salt 4 tablespoons/60 ml extra-virgin olive oil, plus extra for drizzling Water, as much as you need Instructions: In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil. ","[Chianti, Barbera, Montepulciano, Garnacha]" 8183,"Almond Meringue Cake with Peaches 4 ounces ground almonds or hazelnuts 1 tablespoons cornstarch 1/2 cup plus 1 tablespoon sugar 4 egg whites 1/2 cup plus 2 tablespoons sugar 4 egg yolks 1 cup or 2 sticks butter, very soft 1 teaspoon vanilla extract 1 cup slivered almonds, toasted 6 peaches, sliced Instructions: To make the cake: Preheat the oven to 275 degrees F. Line 2 baking sheets with parchment and draw on 2 (9-inch) circles. Cook's Note: You could also do rectangles. In a small bowl, combine the ground almonds, cornstarch, and all but 2 tablespoons of the sugar. In a separate bowl, beat the whites to soft peaks, and then beat in the remaining sugar to make a stiff meringue. Fold in the almond mixture in 3 batches to combine thoroughly. Using a piping bag with a large tip, pipe the meringue onto the circles on the parchment. Bake until crisp and dry, about 1 1/2 hours. To make the buttercream: Heat the sugar with 1/3 cup plus 2 tablespoons water to dissolve, then boil to soft-ball stage, which is just before the syrup changes color (235 to 240 degrees F on a candy thermometer). Beat the egg yolks in a stand-up mixer, then, with the beaters running, quickly add the hot syrup in a thin stream. Continue beating until the mixture is cool and forms and thick mousse, about 5 minutes. Beat in the butter, gradually, and finally add the vanilla. To assemble the cake: Set a round of meringue on a serving plate. Spread over a quarter of the buttercream. Lay in a layer of sliced peaches. Spread the top layer with buttercream and set it on top of the first. Spread the remaining butter cream over the sides of the cake. Press the toasted almonds all around the sides. Arrange another layer of peach slices on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 8184,"Trenette with Potatoes and Pesto 3 medium sized boiling potatoes, peeled and thinly sliced 1 pound fresh trenette (or linguine fini) 1 recipe pesto (recipe above) Instructions: In 1 quart of boiling salted water place potatoes and cook until one minute shy of being done, about 6 minutes. Add the fresh pasta, return water to a boil and cook for 15 seconds or until pasta and potatoes are cooked through. Drain pasta and potatoes at once. Transfer to a warm platter and toss with pesto. Serve very hot accompanied by a bowl of grated cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 8185,"Pesto Farro with Chicken, Smoked Mozzarella and Tomatoes 1 cup farro 1 pint grape tomatoes, halved
One 7-ounce container pesto
2 cooked chicken breasts, diced (about 1 1/2 cups)
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
7 ounces smoked mozzarella, cubed
Grated Parmesan, for serving Instructions: Cook the farro according to the package instructions. In a large bowl, combine the warn farro with the tomatoes, pesto, diced chicken and lemon zest and juice. Season with salt and pepper. Stir in the mozzarella last so that it maintains its shape and doesn't melt completely. Serve with a sprinkle of grated Parmesan. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 8186,"Pasticcio 3 tablespoons extra-virgin olive oil 2 pounds ground beef (80/20)
Kosher salt and freshly ground black pepper
2 cups finely diced yellow onion 1/2 teaspoon ground Aleppo pepper
1/2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 cup dry white wine
3 cups crushed tomatoes
8 tablespoons unsalted butter 1/2 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
4 cups whole milk
Kosher salt and freshly ground black pepper
1 cup finely grated kefalotyri cheese
3 large eggs
Kosher salt and freshly ground black pepper 1 pound macaroni #1
Extra-virgin olive oil, for the casserole dish 4 tablespoons unsalted butter, melted
1 cup grated kefalotyri cheese
Instructions: For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher\u2019s twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes. For the bchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside. For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the bchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving. Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 8187,"Grilled Shrimp with Oregano and Garlic Chips 16 large shrimp, shelled, deveined 1/2 cup olive oil 3 cloves garlic, coarsely chopped 2 tablespoons fresh oregano 2 tablespoons fresh flat leaf parsley 1 teaspoon red pepper flakes Salt and freshly cracked pepper 2 cups canola oil 6 cloves garlic, finely sliced Instructions: In a medium bowl, combine the shrimp with the olive oil, garlic and oregano, parsley, red pepper flakes, and salt and pepper. Let marinate 1 hour. Place the canola oil in a small saucepan and heat to 350 degrees, add the garlic slices and fry until lightly golden brown. Remove with a slotted spoon and drain on paper towels. Preheat grill. Remove shrimp from marinade and grill for 2 to 3 minutes on each side until cooked through. Place on a platter and top with garlic chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8188,"Barbecued Black Beans Over Elbows 3 cups elbow macaroni 2 16-ounce cans black beans, drained and rinsed 4-oz can chopped green chilies 14 to 16-ounce can tomatoes, chopped with juices 10 ounce pack thawed frozen corn kernels 2 tablespoons barbecue sauce 3/4 teaspoon ground cumin salt and pepper For garnish: chopped fresh cilantro and minced fresh jalapeno pepper Instructions: Bring water to a boil and cook pasta. Meanwhile simmer beans in a saucepan with the remaining ingredients. When pasta is done spoon in bowls, ladle beans over top and garnish with cilantro and hot pepper. ","[Zinfandel, Tempranillo, Malbec, Garnacha]" 8189,"Eggs with Caviar 6 hard-boiled eggs, split longways 2 tablespoons chopped chives 2 tablespoons sour cream 1 tablespoon capers 2 bunches watercress 2 tablespoons beluga caviar Instructions: Remove the yolks from hard-boiled eggs and mash with sour cream. Fold in chives and capers and spoon back into egg halves. Garnish with caviar and watercress and serve. ","[Chardonnay, Sauvignon Blanc, Champagne]" 8190,"Chive-Coriander Salmon and Cabbage 1 pound baby red-skinned potatoes, halved if large Kosher salt 1 tablespoon unsalted butter 1 tablespoon chopped fresh chives and/or dill Freshly ground pepper 4 6-ounce frozen sockeye salmon fillets (do not thaw) 3 tablespoons extra-virgin olive oil 1 teaspoon ground coriander 1 small head napa cabbage, shredded (about 8 cups) 1 teaspoon chopped fresh tarragon Instructions: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook until tender, about 20 minutes; drain and return to the pot. Stir in the butter, 1/2 tablespoon chives, and salt and pepper to taste; cover to keep warm. Rinse the salmon under cold water; pat dry. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon, skin-side down; cook, shaking the skillet occasionally, until the skin is crisp, 5 minutes. Flip the salmon; continue cooking, flipping occasionally and sprinkling with the coriander and the remaining chives, until just opaque, about 7 more minutes. Remove from the skillet. Add the remaining 1 tablespoon olive oil, the cabbage and tarragon to the skillet. Cook over medium-high heat, stirring, until the cabbage is wilted, 3 minutes. Season with salt and pepper. Serve the salmon with the cabbage and potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8191,"Pizza Pockets/Purse 2 cups diced tomatoes 1/2 cup julienned red onions
1 tablespoon fresh minced parsley 1 tablespoon fresh minced thyme 1 teaspoon ground cumin
1 teaspoon celery salt
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
Oil, for deep frying Twelve 5-inch square egg roll wrappers 1 1/2 cups shredded mozzarella
1/4 cup cornstarch
Shredded Parmesan, for garnish Instructions: For the red sauce: Combine the tomatoes, onions, parsley, thyme, cumin, celery salt, kosher salt and white pepper in a saucepan. Cook, stirring, for 1 hour. The sauce should be reduced to about 1 1/4 cups. Add more salt and pepper to taste, if needed. Heat oil in a deep-fryer or a large, heavy pot to 375 degrees F. Lay the wrappers on a flat clean surface. Blend the cheese and 1/4 cup red sauce in a bowl to create the stuffing. Blend the cornstarch and 1/4 cup water in another bowl, mixing well to create a slurry. Brush the edges of the wrappers with slurry, then place a dollop of sauced cheese in the center of each wrapper. Bring the edges of the wrappers towards the center in a cone shape, and then pinch and seal the bottom edge over to create a triangle. Fry the pockets until golden, 3 minutes, and then remove with a slotted spoon and allow excess oil to drip over paper towels. Sprinkle with Parmesan and serve over remaining red sauce.
","[Barolo, Chianti, Tempranillo, GSM]" 8192,"Sunshine Slush 2 whole oranges, peeled and seeded 4 large chunks fresh pineapple or 1 small can pineapple chunks Sugar, to taste 3 cups ice Instructions: Place all ingredients in a blender until smooth and thick. Add more ice or water as needed ","[Moscato, Sauvignon Blanc, Riesling]" 8193,"Ginger Passionfruit Trifle About 18 ounces store-bought sponge or pound cake or same weight of baker's madeleines About 4 ounces ginger wine (recommended: Stones Ginger Wine) About 18 ounces heavy cream 4 teaspoons icing sugar 8 passion fruit Instructions: Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them. Mound up the remaining half of the sponge cake and pour the remaining ginger wine on top. Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks. Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge. Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp. ","[Gewrztraminer, Riesling, Moscato, Vinho Verde]" 8194,"Strawberry Shortcake Trifle 2 sticks (1 cup) unsalted butter, at room temperature, plus more for the pan 1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
5 large eggs
1/4 cup heavy cream
2 teaspoons vanilla
One 12-ounce jar strawberry preserves 2 pounds strawberries, trimmed and halved
1 tablespoon lemon juice
Sugar, optional
16 ounces cream cheese, at room temperature 2/3 cup confectioners' sugar
3 1/2 cups heavy cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla
Instructions: For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Whisk the flour, baking powder and salt together in a medium bowl. In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated. Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.) For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.) For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8195,"Renegade Pork with Mango Ginger Rub 1 large orange, zest grated and juiced 1 large lemon, zest grated and juiced 1 mango, peeled, cut away from the pit and finely diced into a strainer set over a bowl to collect and reserve the juice 2 tablespoons minced fresh ginger root, (about a 1-ounce, 1 to 1 1/2-inch piece), peeled 1 large clove garlic, mashed 1 shallot, finely minced 1/4 cup cracked black pepper 2 tablespoons salt 1 (3 to 4-pound) pork loin 2 tablespoons olive oil 1 cup white wine Salt and freshly ground black pepper 2 teaspoons very finely minced rosemary leaves Instructions: In a small bowl, combine orange zest, lemon zest, 2 tablespoons of the mango (reserving the rest), ginger root, garlic, shallot, cracked pepper, and salt. Add about 1 teaspoon each of the orange juice, lemon juice and mango juice to make a paste (adjust amount of juice up or down as needed without making it too watery), reserving the rest of the juice for the sauce . Rub the paste into the entire surface of the pork loin and let sit for 2 hours. Preheat oven to 350 degrees F. In a large skillet with oven safe handles, heat the olive oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 45 minutes to 1 hour. Remove pork loin to a utility platter or carving board to let rest. To the juices in the pan, add the white wine and reduce by half, then add the reserved orange juice, lemon juice, mango juice, and reserved mango and allow to reduce and thicken. Add salt and pepper, to taste. Slice the pork loin and arrange on serving platter. Spoon sauce over and garnish with rosemary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8196,"Foil-Packet Chicken Enchiladas 2 tablespoons extra-virgin olive oil 1 10-ounce can mild enchilada sauce (about 1 1/4 cups) 2 cups shredded rotisserie chicken (about 8 ounces) 8 ounces shredded pepper jack cheese (about 2 cups) 1 15-ounce can refried black beans 1 cup frozen fire-roasted corn, thawed 1 teaspoon dried oregano Kosher salt and freshly ground pepper 12 6-inch corn tortillas Sour cream and fresh cilantro, for topping Lime wedges, for serving Instructions: Preheat a grill to medium high. Lay out four 18-inch-long sheets of heavy-duty nonstick foil on a work surface. Brush the foil with the olive oil (this will help the enchiladas get crisp on the bottom). Spread 1 tablespoon enchilada sauce in the center of each sheet. Combine the chicken, 1 cup cheese, the refried beans, corn, oregano, 2 tablespoons enchilada sauce, a pinch of salt and a few grinds of pepper in a large bowl.
Stack the tortillas and wrap them in a damp paper towel. Microwave until warm and pliable, 15 to 30 seconds. Lay out the tortillas on a clean surface. Divide the chicken filling among the tortillas (about 1/4 cup each) and roll up. Place 3 enchiladas seam-side down on each sheet of foil, arranging them on top of the sauce. Spoon 3 more tablespoons enchilada sauce over each trio of enchiladas, then sprinkle evenly with the remaining 1 cup cheese. Bring the two short ends of the foil together and fold twice to seal; fold in the sides to form a packet. Grill the foil packets seam-side up until the cheese has melted and the enchiladas are warmed through and crisp on the bottom, about 7 minutes. Meanwhile, heat the remaining enchilada sauce in a small saucepan or in the microwave. Carefully open the foil packets and top with the warm enchilada sauce, sour cream and cilantro. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8197,"Pear Walnut Spice Cake 1 cup raisins (dark or golden) 2 cups all-purpose flour 3 eggs 1 1/2 cups sugar 1 teaspoon pure vanilla extract 1 cup vegetable oil 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon each ground cloves and ground allspice 2 cups peeled pear chunks (from about 3 pears) 1 cup chopped walnuts 1/2 cup maple syrup 1 1/2 cups confectioners' sugar Instructions: Heat the oven to 350 degrees F. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking). To make the cake: Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy. With the mixer running, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center. Let cool in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days. To make the glaze: Stir the maple syrup and sugar together in a bowl. Glaze the cooled cake by spooning the glaze around the top of the cake and letting it drip down the sides. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8198,"Garlic and Fennel Infused Oil 2 cloves garlic, peeled and smashed 1 bulb fennel, tops and bruised outer leaves removed, cored and chopped 1 cup olive oil Instructions: Combine garlic, fennel and oil in a heavy saucepan. Bring mixture to a boil and then reduce to a simmer. Simmer until fennel and garlic are very tender, 45 minutes to an hour. Remove from heat and allow the mixture to come to room temperature. Strain oil, pressing on solids, into a clean bottle and refrigerate. Remove tender garlic and fennel from strainer. Mash mixture and season with salt and pepper. Use as spread for crostini or crackers ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8199,"Ham and Peas Frittata 10 large eggs 1/4 cup milk Kosher salt and freshly ground black pepper 1 cup thawed frozen peas 1 cup grated Swiss cheese 3/4 cup diced ham 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Whisk together the eggs, milk, 3/4 teaspoon salt and a couple turns of pepper in a large bowl. Add the peas, Swiss cheese and ham and stir to combine. Heat the oil in a medium ovensafe nonstick skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8200,"Round 2 Recipe - Shepherds Pie 1 pound Yukon gold potatoes peeled and cubed 1/2 cup milk 1 tablespoon butter Salt and freshly ground black pepper 3 cups leftover beef stew from Beef Stew and Beer Biscuits, recipe follows 4 celery stalks, chopped 4 carrots, peeled and sliced into 1-inch thick rounds 4 red potatoes, chopped into large dice 1 medium onion, chopped 1 teaspoon chopped fresh thyme leaves 1 (1-pound) chuck roast, cut into 1-inch cubes 2 tablespoons all-purpose flour 1 (14.5-ounce) can less sodium beef broth 1 (14.5-ounce) can diced tomatoes 1 tablespoon cider vinegar 2 teaspoons minced garlic 1 teaspoon hot sauce Salt and fresh ground black pepper 2 1/4 cups all-purpose baking mix, recipe follows 2 tablespoons sugar 1 cup beer 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the potatoes, reduce the heat and simmer until the potatoes are cooked through and tender. Drain, return to pot and mash with a potato masher. In a small pot over low heat, add the butter and milk and heat until hot. Mix the butter and milk mixture to the mashed potatoes and season with salt and pepper, to taste. (For very creamy potatoes use a hand mixer to incorporate the milk and butter mixture. Only mix for about 45 seconds to prevent potatoes from getting gummy.) Set aside. Evenly divide the beef stew into 4 (11-ounce) ramekins. Top with the mashed potatoes and bake until the stew is bubbling and potatoes are slightly browned on top, about 30 minutes. In a 6-quart slow cooker combine the celery, carrots, potatoes, onions, thyme and beef. In a large bowl, stir together all the remaining ingredients and pour over the beef and vegetables in the slow cooker. Cover and cook on high for 5 hours. Transfer to a serving bowl and serve with Beer Biscuits. Beer Biscuits: Preheat oven to 375 degrees F. In a large mixing bowl, mix all ingredients with a whisk until just combined. Using 2 spoons divide dough into 4 even mounds and put on a baking sheet. Bake for 8 to 10 minutes until golden brown. All-Purpose Baking Mix: In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8201,"Rolled Stuffed Flank Steak with Garlicky Herb Sauce 3 tablespoons extra-virgin olive oil, plus extra for oiling the grill grates 2 links (about 6 ounces) fresh chorizo, removed from casings One 1 1/2-pound flank steak Kosher salt and freshly ground black pepper 1 1/2 cups loosely packed fresh cilantro leaves 1 1/2 cups loosely packed fresh Italian parsley leaves 1/3 cup green olives with pimento 2 tablespoons pickled jalapeno slices 2 cloves garlic, crushed and peeled 2 tablespoons Dijon mustard 3 peeled hard-boiled eggs, quartered lengthwise 1 medium carrot, cut into 3-by-1/4-inch sticks 1 small red bell pepper, cut into 1/4-inch strips 1 cup loosely packed fresh cilantro leaves 1 cup loosely packed fresh Italian parsley leaves 1 clove garlic, crushed and peeled 1/4 teaspoon crushed red pepper flakes 1/4 cup red wine vinegar Kosher salt 1/2 cup extra-virgin olive oil Instructions: For the flank steak: Prepare an outdoor grill for cooking over direct and indirect heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling). Heat a medium skillet over medium heat. When the skillet is hot, add 1 tablespoon olive oil. Add the chorizo and cook, stirring and finely crumbling with a wooden spoon until cooked through, about 4 minutes. Drain on paper towels and let cool. Set the flank steak on a cutting board. Use a knife to score the steak down the middle against the grain, halfway through its thickness. Working from the center line, out toward the edges, cut thin flaps from the score to the edge, like a gatefold. Pound with the flat side of a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with salt and pepper and brush with the remaining 2 tablespoons olive oil. Chop the cilantro, parsley, olives, pickled jalapenos and garlic together on a cutting board to make a chunky paste. Brush the steak with the mustard. Spread the herb paste over the steak, leaving empty a 1-inch border around the edges. Pat to adhere the paste to the meat. Starting a third of the way in from the right, make 4 equidistant lines of egg. Between the egg lines, mound lines of chorizo, then carrots and then peppers, covering all but that first third of the steak's surface. Roll the steak around the fillings like a jelly roll, from the filled to the empty side. Tie closed at 2-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat. Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect-heat side of the grill, cover and cook, turning occasionally and testing the temperature frequently, until the very center reads 115 degrees F on an instant-read thermometer, for a steak that is well-done on the outside and medium-rare in the center, 25 to 30 minutes more. Transfer the matambre to a cutting board to rest. For the chimichurri sauce: Finely chop the cilantro, parsley and garlic on a cutting board. Transfer to a small bowl and stir in the red pepper flakes, vinegar and 1/2 teaspoon salt. Stir in the olive oil. Untie and slice the flank steak into 6-thick slices on a slight bias. Serve with the chimichurri sauce for drizzling. ","[Malbec, Tempranillo, Garnacha, Barbera]" 8202,"Orange Cream Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 large eggs, at room temperature 2/3 cup granulated sugar 12 tablespoons (1 1/2 sticks) unsalted butter, melted 2 teaspoons finely grated orange zest 1 teaspoon vanilla extract 1/2 cup milk 3/4 cup fresh orange juice (from about 2 oranges) 1 8-ounce package cream cheese, at room temperature 10 tablespoons unsalted butter, cut into pieces, at room temperature 1 cup confectioners' sugar 1/2 teaspoon vanilla extract 2 teaspoons finely grated orange zest 3 drops yellow food coloring (optional) 1 drop red food coloring (optional) Store-bought candied orange zest, for topping Instructions: Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla. Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix). Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely. Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8203,"Breakfast Hot Dogs 1 1/2 cups good mayonnaise 3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1/3 cup sour cream
1/4 teaspoon kosher salt
6 chicken sausages
6 hot dog rolls
Instructions: Prepare a charcoal grill with a single layer of hot coals. Meanwhile, whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Set aside at room temperature. Grill the sausages until they are evenly browned on the outside and cooked on the inside (times will vary depending on sausage size). Place each sausage in a roll and serve with the mustard mayonnaise. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 8204,"Gingerbread Coffee Cake 1 stick unsalted butter, softened, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder ? teaspoon salt ? cup sour cream ? cup strong brewed coffee, cooled 1 cup sugar 3 large eggs 2 cups crumbled Market Pantry? Gingersnap Cookies Instructions:

1. Preheat the oven to 350F. Butter a 9-inch square cake pan, line with foil, and butter again.
2. In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee.
3. Using an electric mixer, beat the butter and sugar on medium speed until pale and fluffy. Beat in the eggs, one at a time, until incorporated. Reduce the speed to low and add the flour mixture in thirds, alternating with the coffee mixture, and scraping the bowl occasionally. Pour into the prepared pan and sprinkle the cookies on top.
4. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let cool in the pan on a wire rack. Lift out with the foil to cut into pieces. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8205,"Green Canneloni Stuffed with Ricotta Cheese and Spinach Fresh Spinach Pasta sheets (8 to 12 ounces) 3 tablespoons unsalted butter 3 tablespoons flour 2 cups milk Salt, pepper and pinch nutmeg 8 ounces ricotta cheese 1 cup freshly grated Parmesan 2 eggs and 2 egg yolks 10 ounces spinach, stemmed, washed 1/3 cup finely minced shallots 2 tablespoons unsalted butter Salt and pepper 1/3 cup grated Parmesan cheese 4 tablespoons chilled cubed unsalted butter Parmesan cheese Instructions: Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half. Transfer to a bowl of cold water. Spread in one layer over cloth towels. Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly. Heat until mixture thickens. Set aside. Make Spinach: Parboil spinach leaves until just wilted. Drain. Cool and squeeze out moisture and chop. Saute 1/3 cup minced shallots in 2 tablespoons butter. Add parboiled spinach and saute gently until spinach has absorbed butter. Season with salt and pepper. Make Ricotta Filling: Blend ricotta cheese with parmesan. Add eggs and egg yolks and spinach filling. Season with salt, pepper and nutmeg. To assemble: Preheat oven to 400 degrees. Butter a large gratin dish or two smaller ones. (Canneloni are baked in a single layer, snuggly set-in but not overlapping). Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish. Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan. Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling. Let stand 15 minutes before serving. Can serve with extra grated Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 8206,"Poached Chicken in Norman Style Cider Cream Sauce 4 boneless, skinless chicken breast halves Cider, to cover Heavy cream Sea salt Black pepper Chopped parsley Instructions: Place chicken breasts in a shallow ovenproof dish. Pour several inches of cider (sweet or hard) in the dish and cover. Marinate for 1 to 2 hours. Preheat oven to 350 degrees F. Place covered dish in oven. Cook until done, about 25 minutes. Pour juices into frying pan, stirring constantly, reduce if necessary. Add an equal amount of heavy cream. Stir constantly. Add sea salt and pepper, to taste. When thickened to desired preference, pour over chicken and garnish with chopped parsley. Serve immediately. ","[Burgundy, Chardonnay, Riesling, Sparkling wine]" 8207,"Skirt Steak and Sweet Potato Fries 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper
1 teaspoon ground cumin
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Pinch sugar
One 20-ounce bag frozen sweet potato fries
1 1/2 pounds skirt steak
1 tablespoon olive oil
1/3 cup chopped fresh cilantro 1/3 cup chopped fresh parsley
1/4 cup chopped fresh oregano
3 tablespoons red wine vinegar
1/2 teaspoon crushed red pepper flakes 1 clove garlic, grated 1/2 cup olive oil
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Preheat a grill pan over medium-high heat. In a bowl, combine the salt, black pepper, cumin, coriander, oregano, cayenne and sugar. Add the fries to a sheet pan and sprinkle with 1 teaspoon of the seasoning blend. Bake, tossing halfway through, until crisp, 24 to 26 minutes. Brush the steaks with the oil and sprinkle with the remaining seasoning mix. Grill until they are done to your liking, 3 to 4 minutes per side for medium-rare. Remove the steaks from the grill pan and let rest for 5 to 7 minutes. Meanwhile, make the tangy herb drizzle. Combine the herbs, vinegar, red pepper flakes and garlic in a small bowl. While mixing with a fork, drizzle in the olive oil. Season with a pinch of salt and pepper. Remove the fries from the oven. Slice the steaks against the grain, and shingle around the fries on the sheet pan. Drizzle the steak with some of the herb drizzle, serving the remainder on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 8208,"Kale and Quinoa Salad 1/2 to 1 bunch lacinato kale (also called Tuscan kale), washed, stems removed and leaves cut into 1-inch strips 3 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 3 to 4 tablespoons extra-virgin olive oil 1 cup cooked white quinoa 1 cup cherry tomatoes, halved 1/4 cup crumbled goat cheese 1/4 cup toasted pine nuts Instructions: Steep the kale in hot water in a large bowl until it turns slightly brighter, 1 to 2 minutes. Remove and pat dry. In a small bowl, combine the vinegar and a pinch of salt and freshly ground pepper. While whisking, slowly drizzle in the olive oil. Pour half the dressing over the kale in a large bowl. Massage the kale leaves with your hands. Add the quinoa, tomatoes and more dressing and toss together with 2 spoons. Mix in the goat cheese and pine nuts. Transfer the salad to a serving dish. Allow to sit for 20 minutes before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 8209,"Sweet Potato and Mushroom Lasagna 1 pint cremini mushrooms 1 shallot, roughly chopped
1/2 bunch Swiss chard, roughly chopped
1 tablespoon butter
1/8 teaspoon crushed red pepper, plus more if needed
Salt 16 ounces whole milk ricotta
1 teaspoon fresh thyme leaves, chopped
1/4 cup plus 1 tablespoon grated Parmesan 1 large egg, whisked
2 medium sweet potatoes, peeled
Nonstick cooking spray, for spraying the baking dish Chopped fresh basil, for sprinkling Instructions: In a food processor, add the mushrooms, shallots and chard and pulse until chopped and uniform, about 5 times. Heat a large pan to medium high. Add the butter and cook until foaming. Add the mushroom mixture and toss. Let the ingredients brown, undisturbed, about 5 minutes. Stir, add the crushed red pepper and some salt and continue cooking for 10 more minutes. Set aside to cool. Mix together the cooled mushroom mixture with the ricotta, thyme and 1/4 cup of the Parmesan. Season with more salt and crushed red pepper if needed. Add in the egg and stir until combined. Set aside. Preheat the oven to 375 degrees F. Using a mandoline, slice the potatoes thinly lengthwise; make sure they are very thin, almost translucent. You should be able to see your shadow behind them. Spray an 8-by-8-inch glass baking dish with nonstick cooking spray. Place a layer of the potatoes on the bottom. Spread about 1/4 cup of the ricotta mixture across the slices and repeat about 6 times, or until you run out of potatoes or cheese mixture. Make sure the top layer is potatoes. Cover tightly with foil and bake until the potatoes are tender, about 1 hour. Let rest for 15 minutes. Sprinkle with the chopped basil and remaining 1 tablespoon grated Parmesan and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 8210,"Hot Dog Curly Fries One 8- to 10-count package hot dogs Bacon Ketchup Dip, recipe follows Creamy Sauerkraut Dip, recipe follows Chicago Dog Dip, recipe follows 1/2 cup ketchup 1/4 cup bacon jam
1/2 cup mayonnaise 1/4 cup sauerkraut
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
1/4 cup yellow mustard 1/4 cup relish, preferably Chicago relish
1/4 teaspoon celery salt
2 sport peppers, minced finely
1 Roma tomato, seeded and diced finely Instructions: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper. Halve the hot dogs lengthwise, then cut each half in half lengthwise, and then in half again lengthwise so that you yield 8 hot dog \fries\ from each. Lay the cut pieces in a single layer on the sheet pan and bake until the hot dogs are lightly browned and starting to curl up, 10 to 12 minutes. Transfer the fries to paper towels to dry, then mound them on a plate and serve with the three dippers. Mix the ketchup and jam together in a bowl and serve. Mix together the mayonnaise, sauerkraut, mustard, granulated garlic and salt in a bowl until combined. Mix the mustard, relish, celery salt, sport peppers and tomato in a bowl until combined. ","[Merlot, Pinot Grigio, Riesling, Zinfandel]" 8211,"Spicy Garlic Green Beans 1/2 cup water 1 pound sliced green beans 2 tablespoons Asian sesame oil 2 clove garlic, minced Red pepper flakes, to taste Instructions: In a skillet, bring water and green beans to a simmer. Cook, uncovered until water evaporates. Drizzle in sesame oil and stir in garlic and red pepper flakes. Toss to coat and cook for 1 minute. Serve hot or cold. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 8212,"Homemade Potato Chips with Chicken Salt 3 medium Yukon Gold potatoes Vegetable oil, for deep-frying
1 tablespoon chicken salt
Instructions: Slice the potatoes about 1/16-inch thick on a mandoline. Put the potato slices in a large bowl of cold water and agitate the water to release the starch. Drain and repeat until the water remains clear, about three more times. Line two baking sheets with paper towels and spread the potatoes on top in a single layer; pat dry thoroughly. Fill a large, wide pot with 2 inches of oil. Heat the oil to 315 degrees F over medium-high heat. Fry a small batch of potatoes until golden brown and crispy, 3 to 4 minutes. Transfer to a paper-towel-lined pan with a large slotted spoon and sprinkle with chicken salt. Repeat with the remaining potatoes, returning the oil to temperature between batches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8213,"Zipper Bag Caesar 2 tablespoons mayonnaise 2 tablespoons milk
2 tablespoons shredded Parmesan, plus extra for serving
1 tablespoon Dijon mustard 3 dashes Worcestershire sauce Dash hot sauce
Pinch of garlic salt
Pinch of salt
Black pepper Shredded bagged romaine (1/2 bag) A few grape tomatoes 1/3 cup shredded rotisserie chicken 4 to 5 pieces Melba toast Instructions: Special equipment: a large, resealable plastic zipper bag Add the mayo, milk, Parmesan, Dijon, Worcestershire, hot sauce, garlic salt, salt and a pinch of black pepper to a large resealable plastic zipper bag. Seal the bag while allowing in as much air as possible so that it's \inflated.\ Shake it vigorously to mix the dressing. Open the bag and add the romaine and grape tomatoes. Add the rotisserie chicken. Break the Melba toasts in your hands and throw them in along with the extra Parmesan and another pinch of black pepper. Shake to coat everything. Roll down the edges of the bag and dig in. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8214,"Fettuccine Alfredo 1 pound fettuccine noodles 1 stick butter 1 cup heavy cream Salt and freshly ground black pepper 2 cups freshly grated Parmesan Instructions: Cook the pasta according to package directions. In a saucepan or skillet over low heat, warm the butter and cream. Season with salt and pepper. Place half of the Parmesan into a large serving bowl. Pour the warm butter/cream mixture over the top. Drain the pasta and immediately pour it into the bowl. Toss a couple of times, and then sprinkle in the other half of the Parmesan. Toss to combine, thinning with pasta water if necessary. Serve immediately as a main course or accompaniment to meat or salad. Delicious! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 8215,"Hand-Cut Geechie-Seasoned Chips 1 teaspoon garlic powder 1 teaspoon ground mustard
1 teaspoon onion powder
1 teaspoon sweet Hungarian paprika 1 teaspoon granulated sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 teaspoons kosher salt 4 medium russet potatoes, peeled Canola oil, for frying
Instructions: For the Geechie seasoning: In a small bowl, combine the garlic powder, ground mustard, onion powder, paprika, sugar, salt and pepper. For the chips: Fill a large bowl with water and stir in the salt until dissolved. Thinly slice the potatoes on a mandoline to about 1/8 inch thickness and add to the salted water (see Cook's Note). Drain the potato slices on a baking sheet lined with paper towels or a clean kitchen towel to absorb as much water as possible. In a large Dutch oven, add enough oil to come halfway up the sides (or fill a deep fryer) and heat the oil until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Fry the potato slices in small batches, turning occasionally, until they are golden brown, about 3 minutes. Drain on a baking sheet with a wire rack and sprinkle with the Geechie seasoning while the chips are hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8216,"Fried Whole Artichokes 1 pound young, baby artichokes Lemon wedges 1/2 cup water 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/3 cup olive oil Chopped flat leaf parsley 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. 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. Cut the artichokes in two and sprinkle with lemon juice to prevent blackening. Mix the water, flour, salt and pepper together in a bowl until smooth. Heat the olive oil in a saute pan over medium heat for 1 minute. Dip the artichoke halves in the batter and fry, choke side down, for 2 to 3 minutes until crisp. Turn the artichokes over and fry the outside leaves in the same way. Serve hot with lemon wedges and freshly chopped parsley ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 8217,"Iced Cappuccino 3 ounces espresso 6 to 8 ice cubes 3 to 4 ounces whole milk 3 to 4 ounces milk froth, steamed and foamed Instructions: Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema. Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass. Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 8218,"Potato Latkes 1-1/2 pounds russet potatoes peeled 1/4 cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour (or more) or matzo meal (during Passover) 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying Instructions: In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8219,"Chocolate Wine 1 bottle Zinfandel wine 1 1/2 cups whole milk 1-ounce quality milk chocolate, finely chopped Cocoa powder, to garnish Instructions: In a medium saucepan over medium-high heat boil the wine until reduced by half. Meanwhile, bring the milk to a boil. Place the chocolate in a small mixing bowl and pour the reduced wine over the top and whisk making sure all of the chocolate is melted. Pour half of the hot milk into the chocolate mixture and whisk to blend. With the remaining milk, froth with a hand blender or a milk frother. Pour the chocolate wine mixture into small cups and spoon some of the milk froth over the top, garnish with cocoa powder and serve hot. ","[Zinfandel, Cabernet Sauvignon, Merlot, Pinot Noir]" 8220,"Parsley Paprika Pesto Shrimp Cocktail Sauce 3 cups packed fresh Italian parsley 1/4 medium red onion, finely chopped 2 medium garlic cloves, smashed 1 tablespoon paprika 1/2 teaspoon kosher salt 1/4 cup red wine vinegar 1/2 cup olive oil Instructions: Place everything except oil in a food processor fitted with a blade attachment. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired. (Can be made up to 1 day ahead, covered and refrigerated.) Serve with cooked and chilled shrimp. ","[Chardonnay, Vermentino, Pinot Grigio, Sauvignon Blanc]" 8221,"Marinated White Beans 2 cloves garlic, chopped 3 tablespoons extra-virgin olive oil 1 tablespoon capers in brine, drained 1 teaspoon grated lemon zest plus 1 tablespoon lemon juice 1 teaspoon chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes Kosher salt One 15.5-ounce can white beans (such as cannellini), rinsed, drained and patted dry 1 large ripe plum tomato, seeded and chopped 2 tablespoons finely chopped fresh flat-leaf parsley Instructions: Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don\u2019t let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice. Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8222,"Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon Extra-virgin olive oil 4 ounces thinly sliced prosciutto, cut into ribbons Leaves from 2 small sprigs fresh rosemary 1 whole chicken, quartered (about 3 pounds) Salt and freshly ground black pepper 3/4 cup chicken stock 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F. Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan. Season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again, stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes. Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce. Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes. Season with salt and pepper. Drizzle the pan sauce over the chicken and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8223,"Peanut Butter and Jelly Banana Bread 8 tablespoons (1 stick) unsalted butter, plus more for the pan, at room temperature 1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup peanut butter
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup sugar
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
3/4 cup chopped peanuts 3/4 cup strawberry preserves
Instructions: Preheat the oven to 350 degrees F. Lightly brush a 9-by-5-by-3-inch loaf pan with butter. Sift the flour, baking soda and salt into a medium bowl. Add the peanut butter and mix to combine. Whisk the vanilla and eggs together in a liquid measuring cup with a spout. Set aside. In a stand mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour in the egg mixture while beating; beat until incorporated. Mix in the bananas (the batter will appear curdled, but don't worry), then remove the bowl from the mixer. With a rubber spatula, fold in the flour mixture until just incorporated. Fold in 1/2 cup of the peanuts. Add two-thirds of the batter to the prepared pan. Spread 1/2 cup of the strawberry preserves over the batter, making sure to leave a 1/2-inch border between the preserves and the sides of the loaf pan. Spread the remaining batter over the layer of preserves. Bake until a toothpick inserted in the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a wire rack for 5 minutes, then turn the bread out of the pan onto the rack. After it has cooled a bit but is still warm, spread the remaining 1/4 cup strawberry preserves over the top. Sprinkle with the remaining 1/4 cup chopped peanuts. Let cool completely before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8224,"Grilled Romaine Salad 3 slices bacon, chopped 1/3 cup mayonnaise 1/3 cup sour cream 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper Olive or vegetable oil, for oiling the grill grates 2 hearts of romaine, halved lengthwise 1/4 cup crumbled blue cheese Instructions: Prepare an outdoor grill for medium heat. Put the bacon in a small skillet over medium heat and cook, stirring occasionally, until crisp about 8 minutes. Transfer the bacon to a paper towel-lined plate and reserve the bacon drippings in the skillet. Whisk the mayonnaise, sour cream, vinegar, 1 teaspoon of reserved bacon drippings and a pinch of salt and pepper together in a small bowl. Brush the cut sides of the lettuce with additional bacon drippings and season with a pinch of salt and pepper. Lightly oil the grill grates. Grill the lettuce, without flipping, until lightly charred and wilted, about 2 minutes. Transfer to a serving platter. Pour the dressing over the lettuce and scatter the crisp bacon and blue cheese on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8225,"Dungeness Crab Salad with Sweet Pea Tendrils and Orange Dressing 1 teaspoon grapeseed oil 1 red onion, diced small 2 cloves garlic, lightly crushed with the side of a knife blade, then minced 2 plum tomatoes, seeds removed and cut brunoise 1 blood orange, segmented and diced 2 tablespoons minced fresh chives 2 tablespoons minced fresh mint leaves 1 tablespoon hoisin sauce 1 teaspoon soy sauce 2 tablespoons mayonnaise 4 (1 1/2 to 2-pound) Dungeness crabs, meat removed from claws and body (equates to about 1 pound of crabmeat) 1/2 cup pea tendrils For the crab salad: Instructions: Heat the grapeseed oil in a skillet over medium heat. Add red onion and garlic and allow to sweat for about 10 minutes. Reduce heat to low and stir in tomatoes, orange and chives and cook for an additional 2 minutes over low heat. Remove from heat and stir in fresh mint leaves. Set aside until needed.; Combine hoisin sauce, soy sauce and mayonnaise in a medium mixing bowl. Gently fold in crabmeat. Using a 2 or 3-inch circle cutter, form crabmeat into rounds. Top with orange dressing and 2 tablespoons pea tendrils. Serve chilled.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8226,"Tapas on the Trail 1 pound frozen puff pastry, thawed according to package directions Flour, for dusting board 1/2 pound crumbled bleu cheese Freshly ground pepper 12 ripe apricots (if apricots are out of season, use fresh figs) 12 paper-thin slices Serrano ham or prosciutto 1/2 pound mixed gourmet olives, including dry-cured Moroccan olives Instructions: Up to 3 days ahead, prepare bleu cheese tortas. Preheat an oven to 350 degrees. Remove puff pastry from package and cut in 1/2 crosswise. Working with 1/2 at a time (refrigerate other 1/2 until ready to use), slightly roll out pastry on a lightly floured board just until about 1/8-inch thick. Scatter half the bleu cheese over the top of the pastry and sprinkle surface with pepper, to taste. Drape a piece of plastic wrap over the pastry, then gently roll over plastic wrap with rolling pin to press cheese into pastry (cheese will not cover entire surface; just be sure it is evenly distributed). Remove plastic wrap, cut pastry into 1-inch squares or diamonds with a sharp knife and transfer to ungreased baking sheets, placing about 1/2-inch apart. Bake until puffed and golden, 20 to 25 minutes. Transfer to racks to cool, then continue with remaining pastry, cheese, and pepper. To serve, offer bleu cheese tortas, apricots, and olives in separate containers. Offer sherry to sip alongside, if desired. The day of the tapas party, cut apricots in half and discard the pits (if using fresh figs, cut figs in half lengthwise). Cut ham slices in half lengthwise. Wrap each apricot half with a piece of ham, winding the meat around the fruit and pressing the ends together so it holds; if desired, secure with a toothpick. (You will have 2 dozen wrapped apricots.) Transfer apricots and olives to airtight portable containers and refrigerate until ready to transport. ","[Chardonnay, Rioja, Garnacha, Barbera]" 8227,"No-Bake Peanut Butter Blossoms 3 cups peanut butter cereal puffs, such as Puffins 1/2 cup packed light brown sugar 3/4 cup creamy peanut butter, plus more as needed
1/3 cup corn syrup 1 teaspoon pure vanilla extract 24 chocolate drop candies, such as Hershey's Kisses or Hugs
Instructions: Pulse the peanut butter cereal in a food processor until finely ground. You should have about 1 1/2 cups of crumbs. Add the brown sugar and pulse to combine. Pulse in the 3/4 cup peanut butter until combined. Add the corn syrup and vanilla and pulse until the dough holds together when pressed with your fingers. If the dough is still crumbly, add another tablespoon or two of peanut butter and pulse again.
Roll the mixture into 24 balls and space them apart on a parchment-lined baking sheet. Gently press each ball with your palm to flatten slightly. Spread a little peanut butter on the bottom of the chocolate candies and press one to adhere to each cookie. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 8228,"Corn with Aleppo Pepper and Lime Zest 10 ears of corn 2 tablespoons Aleppo pepper flakes Grated zest of 4 limes 1 cup grated parmesan cheese (about 2 ounces) Kosher salt and freshly ground black pepper Melted butter, for brushing Instructions: Preheat a grill to medium high. Peel back the corn husks but leave them on (the husks will create a handle for eating); remove the silk. Combine the Aleppo pepper, lime zest and cheese in a mixing bowl. Season with salt and black pepper. Place the corn on the grill and cook, turning, until lightly charred, about 10 minutes. Brush with melted butter and sprinkle with the cheese mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8229,"Veal Marsala with Spaghetti 4 ounces spaghetti 1 teaspoon olive oil
Salt and freshly ground black pepper 1/4 cup sliced green bell pepper
1/4 cup diced yellow onion
1/2 cup sliced mushrooms
One 6-ounce veal cutlet, pounded thin
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 cup Marsala wine or sherry
1 tablespoon unsalted butter Instructions: Cook the pasta according to the package directions. Heat the oil in a medium saute pan or skillet over medium-high heat. Season and saute the bell peppers, onions and mushrooms until the moisture has released from the onions and mushrooms and they begin to brown, 6 to 8 minutes. Add the veal and settle it to the bottom of the pan. Add the oregano, garlic and some salt and pepper and saute until the veal is browned, about 5 minutes per side. Add 1/4 cup of the wine, reduce until the pan is almost dry, then add the remaining wine and the butter and reduce the heat to medium low. Reduce the liquid by half and serve over the spaghetti. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 8230,"Creamy Fennel Soup with Herb Salad 5 bulbs fennel with stalks and feathery green tops (2 1/2 to 3 pounds) 2 tablespoons plus 1 tablespoon extra-virgin olive oil 1 yellow onion, coarsely chopped 1 clove garlic, minced 8 cups chicken stock 1/2 cup heavy cream Salt and freshly ground black pepper 2 tablespoons unsalted butter 1/8 teaspoon finely ground fennel seeds 6 diagonal-cut slices baguette 1 teaspoon fresh lemon juice 3/4 cup fresh flat-leaf parsley leaves Instructions: Remove the greens from the fennel stalks, chop them, and reserve. Cut the fennel bulbs and stalks into coarse pieces. Heat the 2 tablespoons olive oil in a soup pot over medium heat. Add the onions and cook until soft, 7 minutes. Add the 1 clove garlic and continue to cook, stirring constantly, for 30 seconds. Increase the heat to high. Add the chopped fennel and the chicken stock, and bring to a boil. Reduce to a simmer and cook until the fennel is very tender, 15 minutes. Allow to cool slightly. Puree the soup, in batches, in a blender until very smooth. Strain through a fine-mesh strainer into a clean soup pot. Add the cream, and season with salt and pepper. In a small bowl, whisk together the remaining 1 tablespoon olive oil and lemon juice. Add the reserved fennel greens and parsley, toss to coat, and season with salt and pepper. Set the herb salad aside Melt the butter in a large frying pan over medium heat. Add the ground fennel seeds and stir for 30 seconds. Add the baguette slices in a single layer, and cook, turning once, until golden on both sides, 2 to 3 minutes total. Season with salt, to taste. Remove the baguette slices from the pan and rub each piece lightly on 1 side with the clove of garlic. Warm the soup over medium heat. Ladle it into bowls, place a baguette slice on top of each, and top each slice with some of the herb salad. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 8231,"Neelys BBQ Nachos 1 bag tortilla chips 1/2 cup Neelys Barbecue Seasoning, recipe follows 6 ounces chopped pork, beef or chicken 4 ounces Neelys Barbecue Sauce, recipe follows 4 ounces nacho cheese, melted 1 (4-ounce) can sliced jalapenos, drained 3/4 cup white sugar 1 1/2 cups paprika 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Mound tortilla chips in a pile on a platter. Sprinkle with Neelys Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neelys Barbeque Sauce onto meat. Top with the melted nacho cheese. Lightly sprinkle more Neely's Barbeque Seasoning onto cheese. Top with jalapenos for additional spice. Mix all ingredients together. In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes. 3 1/2 cups ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 8232,"Spiked Banana Cream Pie Milkshake 2 overripe fresh or frozen bananas, chopped, plus fresh banana slices, for garnish 1/4 cup very cold whole milk 2 shots bourbon 1 pint best-quality vanilla ice cream Whipped cream, for garnish 4 graham crackers, crushed Ground cinnamon, for garnish, optional Instructions: Chill 2 tall glasses. Add the overripe bananas, milk and bourbon to a blender and blend until combined. Add the ice cream and blend until smooth. Pour the mixture into the chilled glasses. Top with whipped cream, banana slices, graham cracker bits and cinnamon if using. ","[Bourbon, Port, Tawny Port, Madeira]" 8233,"Honey-Pear Icebox Trifle with Soft-and-Easy Ginger Snaps 3 cups all-purpose flour 2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Pinch kosher salt
3/4 cup (1 1/2 sticks) butter, softened
1/4 cup granulated sugar
1/4 cup real maple syrup
1/4 cup molasses
1 large egg
1/4 cup store-bought honey-pear shrub (see Cook's Note) 3 cups heavy whipping cream, cold
3 tablespoons confectioners' sugar
1 cup mascarpone cheese, softened
Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt. In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together. Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. Drizzle the cooled cookies with the honey-pear shrub. In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks. Add the mascarpone and whip to combine. Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies. Spread more of the cream mixture over the cookies, and then top that with more cookies and cream. Garnish with any extra cookies you may have. Chill completely before serving. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 8234,"South Australian Strawberry Pie 1/2 pound beef suet, chopped 3/4 pound raisins 1/2 pound sultanas (golden raisins) 3/4 pound Granny Smith apples, chopped 3/4 pound currants 3/4 pound brown sugar 1/4 pound blanched almonds, chopped 1/2 pound combined lemon and orange peel, chopped 2 lemons, grated and juiced Pulp of 1 vanilla bean 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon ground ginger 5/8 cup brandy 4 cups flour, sifted 1 1/2 cups cold, unsalted butter, cut into small pieces 2 egg yolks 1 tablespoon superfine sugar 1/2 teaspoon salt 8 tablespoons ice water 1/4 cups whipped heavy cream 1/4 cups whole, hulled strawberries Black pepper, to garnish Instructions: Mincemeat: Make at least one month ahead. Mix together first 15 ingredients. Pack in sterile canning jars, pour in brandy, and seal according to jar manufacturer's instructions. Pastry: Place flour in medium bowl. Make well in center of flour and add butter, 1 egg yolk, sugar, salt and 2 tablespoons of the water to the well. With fingertips, mix only these \well\ ingredients together, then begin to work in the surrounding flour, adding ice water as needed. Once combined, knead several times and place pastry on a plate. Chill in the refrigerator for an hour or so. Preheat oven to 400 degrees. Cut pastry in half. Roll 1 half to fit a 10-inch pie pan. Prick all over with a fork. Cut parchment paper to fit inside pastry shell. Cover parchment evenly with dried beans or pie weights. Bake for 15 minutes. Remove paper and weights. Allow pastry to cool. Meanwhile, roll out the other pastry half so it is big enough to cover the pie. Fill the cooled pastry crust with mincemeat. Cover with unbaked pastry, crimp edges, glaze with the remaining egg yolk, and poke hole in center. Bake for 30 minutes until golden brown. Remove pie from oven and cool. Before serving, cover with whipped cream and then strawberries. Sprinkle strawberries with black pepper to enhance their sweetness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8235,"Gazpacho 8 tomatoes, quartered Kosher salt 1 red onion, cut into small dice 1 green bell pepper, cut into small dice 1 red bell pepper, cut into small dice 1 yellow bell pepper, cut into small dice 1/2 cucumber, cut into small dice Extra-virgin olive oil, for drizzling 3 leaves fresh basil, finely chopped Instructions: Add the tomatoes to a food processor with a pinch of salt and puree until smooth. Combine the onions, bell peppers and cucumbers with the tomato puree in a large bowl. Chill at least 1 hour.
Drizzle with olive oil, garnish with chopped basil and serve. ","[Rioja, Tempranillo, Garnacha]" 8236,"Fish Pan Fried with Turmeric and Dill: Cha Ca Hanoi 2 pounds, 4 ounces/ 1 kg ling fillets 8 spring onions (scallions) 4 cloves garlic 1 tablespoon ground turmeric 2 teaspoons hot curry powder 2 tablespoons plain yogurt 4 ounces/125 ml fish sauce 3 tablespoons sugar 3 tablespoons vegetable oil 1 bunch fresh dill 4 1/2 ounces/ 125 g rice vermicelli, cooked 1 cup/ 250 ml fish stock 1 lemon 10 1/2 ounces/ 300 g bean sprouts Instructions: Cut the ling fillet into 1 1/2-inch/4 cm pieces, place in a bowl and set aside. Put the white heads of the spring onions (reserving the stalks) and garlic in a mortar and pound to a paste. Add the turmeric, curry powder, yogurt, fish sauce, sugar, 2 tablespoons oil, and a 1/3 of the dill, roughly chopped, to the fish and mix well. Cover and marinate in the refrigerator for 1 hour. Thinly slice 4 of the green spring onion stalks. Heat a large frying pan over medium heat, add the remaining oil, then fry the fish fillets on one side for 30 seconds. Turn the fillets over, add the fish stock and simmer for 3 to 5 minutes, until the fish is cooked through. Remove the fish and squeeze over the juice from the lemon. Mix the bean sprouts, sliced spring onion, remaining dill and vermicelli together. Place into bowls and spoon over the fish fillets and sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 8237,"Steaks and Stilton Sauce 4 (1 1/4-inch thick) boneless rib eye steaks Good olive oil Kosher salt and freshly ground black pepper Stilton Sauce, recipe follows 1/2 cup good mayonnaise 1/2 cup sour cream 4 ounces Stilton cheese, crumbled 8 ounces cream cheese, at room temperature 1 tablespoon chopped scallions, white and green parts 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon Worcestershire sauce Instructions: Thirty minutes before grilling the steaks, remove them from the refrigerator and allow them to come to room temperature. Heat a grill with coals.
When the coals are hot, spread them out in the grill in one solid layer. Pat the steaks dry on both sides with paper towels and brush each side lightly with olive oil. Sprinkle them liberally with salt and pepper. Place the steaks on the hot grill and sear them on each side for 2 minutes, until browned. Place the lid on the grill and allow the steaks to cook for another 3 to 4 minutes, until they are cooked rare, or 120 degrees on a meat thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.) Remove the steaks from the grill, place them in one layer on a platter, and cover tightly with aluminum foil. Allow the steaks to rest at room temperature for 15 minutes. Slice and serve warm with the Stilton Sauce. Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayonnaise, sour cream, scallions, salt, pepper, and Worcestershire sauce. Process until smooth. Serve at room temperature. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 8238,"Greek Yogurt Onion Dip 1 tablespoon olive oil 1 cup chopped shallots (about 2 large shallots; 1/3 pound) Kosher salt 1 teaspoon balsamic vinegar 1 cup 2-percent Greek yogurt 1/4 cup 1-percent milk 1/4 cup chopped fresh chives Freshly ground black pepper Cut-up vegetable sticks, low-salt pretzels or pita chips, for serving Instructions: Heat the olive oil in a small skillet over medium heat. Add the shallots and 1/2 teaspoon of salt and cook, stirring frequently, until translucent and soft, about 5 minutes. Add 1/4 cup of water and the balsamic vinegar, reduce the heat to medium and cook, stirring occasionally, until the shallots are browned and caramelized, 12 to 15 minutes. Combine the shallots, yogurt, milk, chives, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and stir until blended. Cover and chill for 30 minutes before serving. The dip will keep, refrigerated, overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8239,"The Derby 8 slices bacon, cut into lardons (strips) 2 tablespoons butter 4 tablespoons all-purpose flour 1 1/2 to 2 cups whole milk 1/2 cup grated gruyere 1/8 teaspoon grated nutmeg Kosher salt and ground white pepper Eight 1/4-inch slices sourdough bread, toasted 8 slices beefsteak tomatoes 2 pounds shaved mesquite deli turkey 3 tablespoons chopped fresh parsley Instructions: For the bacon: In a large skillet, scatter the lardons and turn on the heat to medium. Cook until crisp. Make sure to reserve 2 tablespoons of the bacon fat in the skillet. Then drain the crispy lardons on a paper-towel-lined plate. For the mornay sauce: In the same skillet, add the butter to the bacon fat and set over medium heat. Add the flour and whisk until blonde, 2 to 3 minutes. Slowly whisk in the milk until combined. Add in the gruyere and nutmeg, and simmer until thick, 5 to 7 minutes. Season with salt and white pepper. For the sandwich build: On 4 of the slices of toast, layer 2 tomato slices, top with a quarter of the turkey and then the second slice of bread. Ladle lots of mornay sauce over top. Top with a nice pile of bacon and fresh parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8240,"Farmhouse Goat Cheddar Ice Cream Sundaes with Cherry Vanilla Sauce, Spiced Walnuts and Thyme Whipped Cream 1 cup goat's milk 1/2 cup heavy cream 8 ounces goat's milk Cheddar, grated 3/4 cup granulated sugar 1/8 teaspoon salt 2 cups fresh cherries, pitted and halved 1/2 cup orange juice 1/4 cup granulated sugar 1 cinnamon stick 1 vanilla bean, split 1 tablespoon cornstarch Unsalted butter, for greasing pan 1 large egg white 3 cups walnut pieces 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/4 teaspoon ground cloves 1 cup heavy cream, chilled 2 tablespoons granulated sugar 2 teaspoons pure vanilla extract 1 teaspoon fresh thyme leaves, chopped Instructions: For the ice cream: In a small, heavy-bottomed saucepot, bring the goat's milk and cream to a boil. Remove from the heat and whisk in the cheese, granulated sugar and salt. Blend the cheese mixture in a blender until smooth. Transfer to a bowl. Freeze the cheese mixture in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and put in the freezer to harden, at least 2 hours. Let the ice cream soften 5 minutes before serving. For the cherry vanilla sauce: Combine the cherries, orange juice, granulated sugar and cinnamon stick in a medium saucepan. Scrape in the seeds from the vanilla bean and add the bean. Bring to a boil over high heat, stirring until the sugar dissolves. Boil 1 minute. Strain into a bowl. Reserve the cherries. Return the juices from the bowl, cinnamon stick and vanilla bean to the same pan. Mix the cornstarch and 1 tablespoon water in a small bowl; stir into the juices in the pan. Stir over medium heat until the juices boil and thicken, about 1 minute. Mix in the reserved cherries. Chill the compote 2 hours. For the walnuts: Preheat the oven to 250 degrees F. Lightly butter a large shallow pan. Whisk together the egg white and 1 teaspoon water in a large bowl until frothy. Stir in the nuts. Stir together the brown sugar, cinnamon, nutmeg, allspice, pepper and cloves, and then stir into the nuts, coating well. Spread the nuts in the prepared pan and bake in the middle of the oven until dry, about 50 minutes. Cool and break into bite-size chunks. For the whipped cream: Beat the cream, granulated sugar and vanilla in a medium bowl until peaks form. Stir in the thyme leaves. To serve, scoop the ice cream into sundae bowls, top with cherry vanilla sauce, thyme whipped cream and chopped spiced walnuts. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 8241,"JJ's Mexican Brownies 2 cups hazelnuts, toasted 2 tablespoons peanut oil 2 tablespoons Mexican cocoa powder 1/2 teaspoon ancho chili powder 1/2 cup unsalted butter, room temperature 5 ounces semisweet chocolate, chopped 1/2 cup granulated sugar 1/2 cup brown sugar, firmly packed 3 large eggs 2 teaspoons pure Mexican vanilla extract 1/3 cup Mexican cocoa powder 1/2 cup all-purpose flour (plus 2 tablespoons when at high altitude) 1/2 teaspoon baking powder 1/8 teaspoon table salt, optional Confectioners' sugar, to garnish Instructions: To add a little kick to these brownies, lightly brown 2 cups hazelnuts in 2 tablespoons peanut oil. Let cool, then remove the skins by rubbing the nuts in between a clean dish towel. In a food processor, pulse the nuts until they are slightly crumbled, then add the cocoa powder and the chili powder and pulse until fully incorporated. Transfer to a bowl and set aside. Preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with parchment paper leaving a 2-inch overhang to use as handles for removal. Add the butter and chocolate to a medium-sized saucepan over medium heat, stirring to melt. Once melted and smooth, remove from heat. Whisk in the sugars. Add the eggs, 1 at a time, stirring between additions, then add the vanilla extract. Whisk together the cocoa powder, flour, baking powder and salt, if using, in a separate bowl. Add the dry ingredients to the chocolate mixture and stir well. Fold in 1 1/2 cups of the hazelnut mixture. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with the remaining 1/2 cup of hazelnut mixture and bake for 20 to 30 minutes. Remove the brownies from the oven, and cool to room temperature. Cut into squares and sprinkle with confectioners' sugar before serving. ","[Malbec, Tempranillo, Garnacha, Barbera]" 8242,"Chard and Caramelized Shallot Noodle Kugel 3 tablespoons olive oil, plus extra for greasing the dish Kosher salt 8 ounces wide egg noodles 5 large eggs, lightly beaten 1/2 cup chicken or vegetable broth Pinch freshly grated nutmeg 3 shallots, thinly sliced 1 bunch Swiss chard (12 ounces), stems finely chopped, leaves torn into small pieces and reserved separately 2 cloves garlic, finely chopped Freshly ground black pepper 1/4 cup fresh dill fronds, chopped, plus extra for garnish Instructions: Preheat the oven to 350 degrees F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill. Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way. Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8243,"Vegan Baked Beans 1 ounce dried shiitake mushrooms (about 1 heaping cup) 1 tablespoon olive oil
1 large yellow onion, diced (about 2 cups)
1 red bell pepper, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon hot smoked paprika
1/4 teaspoon cayenne pepper
3/4 cup tomato puree
1/4 cup bourbon
1/4 cup vegan molasses
2 tablespoons packed vegan light brown sugar
1 tablespoon vegan Worcestershire sauce
1 tablespoon yellow mustard
Kosher salt and freshly ground black pepper
1 pound dried navy beans, picked through
8 cups low-sodium vegetable broth
Instructions: Preheat the oven to 325 degrees F. Place the dried mushrooms in a medium bowl and cover with 2 cups boiling water, make sure each mushroom is submerged. Let steep for 10 minutes. Strain through a fine-mesh strainer, reserving the liquid. Roughly chop the steeped mushrooms and set aside.
Heat the olive oil in an ovenproof heavy-bottomed pot or Dutch oven over medium-high heat. Add the onions, bell peppers and chopped mushrooms and cook, stirring often, until the vegetables are slightly softened, 3 to 4 minutes. Reduce the heat to medium and add the garlic, chili powder, smoked paprika and cayenne and cook, stirring, until fragrant, about 1 minute.
Add the tomato puree, bourbon, molasses, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt and 1/4 teaspoon pepper, bring to a simmer and cook to combine, about 3 minutes. Add the beans, vegetable broth and reserved mushroom liquid. Raise the heat to high, bring to a boil and cook for 10 minutes. Cover the pot, transfer to the oven and bake until the beans are tender, about 3 hours.
Uncover and increase the oven temperature to 350 degrees F. Bake until the sauce thickens and the beans on top begin to brown, about 30 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]" 8244,"Peanut Butter French Toast \Waffles\ with Mixed Berry Sauce 4 large eggs 3/4 cups whole milk 2 tablespoons sugar 1/2 teaspoon vanilla extract Pinch of salt 8 slices good quality sliced white or wheat bread, crusts removed Nonstick cooking spray or melted butter 4 tablespoons smooth peanut butter Confectioners' sugar, for garnish Fresh mixed berries, for garnish Sliced ripe bananas, for garnish Fresh mint sprigs, for garnish Mixed Berry Syrup, for garnish, recipe follows 1 pint fresh strawberries 1/2 pint fresh blackberries 1/2 pint fresh raspberries 1/4 cup granulated sugar 1/4 cup water 2 heaping tablespoons seedless raspberry preserves 1 tablespoon fresh lemon juice Instructions: Crack the eggs into a medium baking dish and whisk lightly. Add the milk, sugar, vanilla and salt and whisk until smooth.
Press down on bread slices to flatten slightly. Soak the bread in the egg mixture until completely soaked through, about 4 to 5 minutes per side.
Heat a square 4 slot waffle maker according to the manufacturer's directions. Spray the top and bottom grates liberally with nonstick spray or melted butter. Remove the French toast from the eggs using a slotted spatula, allowing excess egg mixture to drip off. Make 2 at a time on the diagonal of the grates. Press down gently at first, then add a little pressure to the cover and press until the cover is completely closed. Cook until golden brown, about 3 minutes. Repeat with the remaining 6. Carefully remove each French toast waffle to a plate.
Schmear each waffle with peanut butter. Dust with confectioners' sugar and drizzle with some of the mixed berry syrup. Garnish with fresh mixed berries, berry syrup, banana slices and mint sprig. Mixed berry sauce:
Combine the strawberries, blackberries, raspberries, sugar and 1/4 cup water in a medium saucepan, bring to boil and cook, stirring occasionally, until the berries are soft, about 10 minutes. Remove from the heat and let cool for 5 minutes.
Transfer the berry mixture to a blender or food processor, add the raspberry preserves and lemon juice and blend until smooth. Transfer to a bowl and let cool to room temperature. The sauce will keep in the refrigerator stored in a container with a tight fitting lid for 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 8245,"Tuna Salad with Herb Toast 6 tablespoons mayonnaise 1/2 cup chopped fresh basil and/or chives Kosher salt and freshly ground pepper 4 thick slices crusty bread 2 tablespoons red wine vinegar 1 head romaine lettuce, shredded 1 English cucumber, chopped 1 15-ounce can chickpeas, drained and rinsed 1 pint cherry tomatoes, halved 2 stalks celery, chopped 3 tablespoons chopped pickles or cornichons 2 5-ounce cans solid white tuna in water, drained Instructions: Preheat the broiler. Whisk the mayonnaise, herbs and 1/2 teaspoon each salt and pepper in a large bowl. Spread 1/2 tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes. Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8246,"Stuffed Mushroom Caps with Blue Cheese Souffle 3/4 cup softened blue cheese 1/4 cup chopped chives 1/4 panko bread crumbs 18 mushrooms (silver-dollar size) cleaned and stem pulled off Instructions: Preheat oven to 375 degrees F. Combine blue cheese with chopped chives and stir in bread crumbs. Fill mushrooms with cheese mixture and place on a baking sheet. Bake for 5 minutes and serve on a platter or large plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 8247,"Sauteed Red Cabbage 2 tablespoons extra-virgin olive oil 1 small onion, sliced 1/2 red cabbage, shredded 1/3 cup white or apple cider vinegar, eyeball it 2 rounded tablespoons sugar 1 teaspoon mustard seed Salt and pepper Instructions: Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally. ","[Burgundy, Riesling, Gewrztraminer]" 8248,"Baked Eggs with Sausage and Mushrooms Extra-virgin olive oil 2 cloves garlic, smashed Pinch crushed red pepper flakes 1 pound fennel sausage, casings removed 1 pound cremini mushrooms, stemmed and sliced Kosher salt 4 sage leaves, finely chopped 1/2 cup dry white wine 8 eggs 6 ounces Gruyere cheese, grated Instructions: Special equipment: 8 (6-ounce) ramekins Preheat the oven to 400 degrees F. Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown. Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve. Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes Serve with grilled bread rubbed with garlic, if desired. Now thats an egg! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8249,"Marinara Sauce 2 1/2 pounds ripe tomatoes, peeled, seeded and chopped or 28-ounce canned plum tomatoes, with juice, chopped 1/4 cup olive oil 2 cloves garlic, finely minced 1/4 cup basil leaves, finely chopped 1/4 cup parsley, finely chopped Salt and pepper Instructions: Place all ingredients in a pot. Simmer until sauce is thickened, 10 minutes. If necessary, place sauce in a food processor and pulse until smooth. VARIATIONS: Add 3 tablespoons sundried tomatoes, minced Stir in 1/3 cup pesto. Stir in 1/2 cup pitted black kalamata olives. For grilled tomato sauce, rub tomatoes with oil, then grill until charred. Puree tomatoes and add to Sauteed onions. Season with salt and pepper. For roasted tomato sauce, halve tomatoes and roast, coated with oil and sprinkled with salt and pepper on a sheet pan in 375 degree oven for 45 minutes. Puree in a blender and season with fresh basil and salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 8250,"Mediterranean Pita Pizzas 1 cup feta cheese 1/2 teaspoon dried Italian seasoning Zest of 1 lemon Kosher salt and freshly ground black pepper 1 tablespoon olive oil 8 ounces ground sirloin Four 6-inch pitas 2 tablespoons sliced fresh mint (about 2 sprigs) 10 pitted black olives, halved 1 plum tomato, cut into 1/4-inch slices 1/4 small red onion, thinly sliced Instructions:

1. Preheat a grill on medium-low heat. Using a fork, mix together the feta, 1/3 cup warm water, 1/4 teaspoon of the Italian seasoning, the lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small mixing bowl until the mixture comes together and the feta is in small chunks. Set aside.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the sirloin, the remaining 1/4 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the meat is no longer pink and begins to brown, 2 to 3 minutes. Drain any liquid off and set aside.
3. Spread the feta mixture on the pitas and top with the cooked meat. Place a large piece of nonstick foil directly onto the preheated grill. Place the pitas on the foil, cover and grill until the bottoms begin to char and the cheese melts, about 3 minutes. Remove from the heat and sprinkle with the sliced mint, olives, tomatoes and onions. Serve warm. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 8251,"Mochi Ice Cream Cake Nonstick cooking spray, for the pan 1 cup whole milk
   One 6.75-ounce can unsweetened coconut milk (about 3/4 cup)
   2 large eggs, at room temperature
   4 tablespoons unsalted butter, melted and cooled
   1/2 teaspoon vanilla bean paste or pure extract
   1 cup sugar
   8 ounces (1 cup) sweet rice flour (see Cook's Note)
   1/2 teaspoon baking powder
   1 teaspoon kosher salt
   3/4 cup sweetened shredded coconut
   1 pint green tea ice cream, softened
   Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch metal baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on each of the long sides. Whisk the whole milk, coconut milk, eggs, butter, and vanilla together in a large bowl. Whisk in the sugar. Sift the rice flour, baking powder and salt into the bowl. Whisk until smooth and combined. Stir in the shredded coconut. Transfer the mixture to the prepared baking pan.
   Bake until a cake tester inserted into the cake comes out clean, and the edges of the cake are golden brown, about 50 minutes. The cake will jiggle slightly and puff up in areas, but it will level as it cools. Cool completely in the pan on a wire rack.
   Use the parchment overhang to lift the cake from the pan and onto a cutting board. Cut the cake in half crosswise. Transfer to a rimmed baking sheet and freeze until the cake pieces are cool to the touch, about 30 minutes.
   Flip one piece of cake so the underside is facing up. This will be the bottom layer of cake. Spread the softened ice cream with a small offset spatula into an even layer over top of the cake. Place in the freezer until the ice cream is firm yet tacky to the touch, about 30 minutes.
   Take the baking sheet with the bottom cake/ice cream layer out of the freezer. Place the top layer of cake onto the semi-frozen ice cream layer. Freeze until the ice cream is frozen through and the cake is just slightly frozen, about 1 hour. Lift the ice cream cake off the baking sheet and onto a cutting board and cut into 16 squares.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8252,"Exotic Fruit Sauce 1 cup diced mango, pineapple or papaya 1 cup peeled, seeded diced kirby cucumbers 1/4 cup finely sliced scallion, green part only 1/2 teaspoon grated lime zest 1/4 cup fresh lime juice 1/4 cup chopped cilantro Salt and freshly ground black pepper Instructions: Combine all of the ingredients and season to taste with salt and pepper. ","[Viognier, Gewrztraminer, Pinot Grigio, Vermentino]" 8253,"Spaghetti and Meatballs For the tomato sauce: 3/4 cup minced garlic 3/4 cup olive oil Two 1 pound 8 -ounce cans of crushed, peeled tomatoes with their juice 2 tomato cans of water 1 teaspoon ground pepper 1 tablespoon chopped parsley 2 tablespoons chopped fresh basil 2 heaping teaspoons salt Sugar to taste For the meatballs: 1 1/2 cups soft white bread cubes 1/3 cup milk 1 small egg 1 pound ground beef 1/2 cup grated Romano cheese 1/2 teaspoon finely minced garlic 1/4 cup finely minced parsley Salt and pepper to taste 2 tablespoons olive oil 1 pound spaghetti 1 tablespoon butter Instructions: Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes. Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste. With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes. Cook the spaghetti in boiling, salted water for the length of time specified on the box. Drain spaghetti by lifting it out of its cooking pot in a strainer/colander, pour the water out of the pot, transfer some cooked spaghetti from strainer/colander to pot in which it was cooked. Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss again. Add meatballs and toss. Plate the pasta on 4 serving plates or pasta bowls. Add more sauce on top. Serve immediately with a block of Parmigiano-Reggiano and a cheese grater on the side. Suggested wine: Montevina Barbera, Amador County, 1994 ","[Barbera, Chianti, Dolcetto, Tempranillo]" 8254,"Mint Chocolate Layer Cake Unsalted butter, for the pans 1 3/4 cups all-purpose flour, plus more, for the pans 2 cups granulated sugar 3/4 cup good cocoa powder
   2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 1 teaspoon pure vanilla extract
   2 extra-large eggs, at room temperature 1 cup freshly brewed hot coffee 4 cups confectioners' sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/4 teaspoon pure peppermint extract
   1/8 teaspoon fine salt 4 tablespoons milk 6 ounces good semisweet chocolate, such as Callebaut 2 sticks (1 cup) unsalted butter, at room temperature 1 teaspoon pure vanilla extract
   1 extra-large egg yolk, at room temperature 1 1/4 cups sifted confectioners' sugar 1 tablespoon instant coffee powder 2 cups light-green melting wafers (or 1 cup green melting wafers and 1 cup white melting wafers) 1 tablespoon shortening Scant 1/4 teaspoon peppermint oil Instructions: For the chocolate cake: Preheat the oven to 350 degrees F. Butter two 8-by-2-inch round cake pans. Line the bottom of each pan with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
   Whisk together the buttermilk, oil, vanilla and eggs in a medium bowl. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. With the mixer still on low, add the coffee and mix until just combined, scraping the bottom of the bowl with a rubber spatula.
   Pour the batter into the prepared pans and bake until a cake tester comes out clean, 35 to 40 minutes. Cool in the pans for 30 minutes, then turn the cakes out onto cooling racks and cool completely. When the cakes are completely cool, level each cake and then cut each layer in half to make four cake rounds. Chill until ready to assemble. For the mint buttercream: In the bowl of stand mixer fitted with a paddle attachment, beat together the confectioners' sugar and butter until creamy. Beat in the peppermint extract, salt and 2 tablespoons of the milk until well combined. Gradually stir in the remaining 2 tablespoons milk until the desired spreading consistency is reached. Set aside until ready to assemble the cake. For the chocolate buttercream: Chop the chocolate and place in a heatproof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and egg yolk and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed until smooth and creamy, scraping down the bowl as necessary.
   Dissolve the coffee powder in 2 teaspoons of the hottest tap water. With the mixer on low speed, add the melted chocolate and the coffee to the butter mixture and mix until blended. Do not whip! Set aside until ready to assemble the cake. For the mint curls: Put the melting wafers and shortening in a large microwave-safe bowl. Heat in the microwave in 1-minute increments, then in 15-second increments, stirring after each heating. When the wafers are melted, add the peppermint oil and stir until incorporated. Flip over a large, clean baking sheet. Pour half of the melted candy onto the back of the baking sheet and spread evenly with an offset spatula. (This is important, as you want the layer to be as even and level as possible. Thin is good, but translucent is not.) Place the baking sheet in the fridge to set for 1 to 2 minutes or leave it on the counter for about 10 minutes. The mixture needs to be at the perfect temperature for curls to form. If it's too cold, they will just break. If it's too warm, they will just be blobs. Press your finger into the mixture; if it leaves a mark, the mixture is too soft. Press a very clean flathead screwdriver into the mixture at a 45-degree angle and then slide it forward slowly. Curls should form. Immediately transfer the curls to a plate and place in the refrigerator so that they hold their shape. Repeat the process with the remaining half of the melted candy. Chill all the mint curls until ready to assemble the cake. To assemble the cake: Place 1 layer of cake on a cake stand or cake plate. Spread one-third of the mint buttercream over the top of the cake. Top with a second layer of cake and spread another third of the mint buttercream over the top. Repeat with a third layer of cake and the remaining mint buttercream. Top with the remaining layer of cake. Coat the top and sides of the assembled cake with the chocolate buttercream. Smooth the surfaces of the cake as much as possible. Place the remaining chocolate buttercream into a piping bag or resealable plastic bag fitted with a large round tip, such as a 2A tip. Pipe dollops of frosting around the top of the cake. Sprinkle the mint curls over the top. Chill the cake until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8255,"Eggplant Parmesan 3 tablespoons olive oil 1 large yellow onion, coarsely chopped 3 cloves garlic, coarsely chopped 1/2 teaspoon red pepper flakes 3 roasted red peppers, peeled, seeded and chopped 2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands 1 (28-ounce) can crushed tomatoes 3 tablespoons freshly chopped flat-leaf parsley 3 tablespoons freshly chopped basil leaves 1 tablespoon freshly chopped oregano leaves Salt and freshly ground black pepper Honey, to taste 5 cups fresh dried breadcrumbs (made from dried day-old bread) Butter, for greasing the dish 3 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh oregano leaves 1 tablespoon finely chopped fresh thyme leaves Salt and freshly ground black pepper 6 large eggs, beaten 2 tablespoons water 2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices) All-purpose flour, for dredging Vegetable oil, for frying 12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced 12 ounces grated fontina 3/4 cup grated Pecorino Romano Fresh basil leaves, torn Instructions: For the Roasted Red Pepper Tomato Sauce: Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute. Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed. To dry out the bread crumbs: Preheat the oven to 300 degree F. Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry. Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside. Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together. Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant. Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant. Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 8256,"Gingerbread Trees 3 cups all-purpose flour, plus more for dusting 1 tablespoon gingerbread spice 3/4 teaspoon baking soda 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup molasses 1/2 cup confectioners' sugar 2 to 3 teaspoons hot water White sanding sugar, for decorating Candy-coated sunflower seeds, for decorating Instructions: Whisk the flour, gingerbread spice, baking soda and salt in a medium bowl. Beat the butter, brown sugar and molasses in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium low and add the flour mixture in two batches, beating until just combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into disks and wrap. Refrigerate until firm, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350?. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 3/8 inch thick. Cut out trees using 2- to 3-inch cutters. (If the dough becomes too sticky, refrigerate 15 minutes.) Arrange the cutouts 1 inch apart on the prepared pans.
   Bake, switching the pans halfway through, until the cookies are puffed and the edges are lightly set, 15 to 18 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
   Roll out the other disk of dough on a lightly floured surface and cut out more cookies. Once the baking sheets have cooled, arrange the cutouts on the pans, bake and let cool.
   Make the icing: Whisk the confectioners' sugar with the water until smooth and very thick. Transfer the icing to a resealable plastic bag, snip off a corner and pipe on the cookies; sprinkle with sanding sugar. Decorate with the sunflower seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8257,"Key Lime Pie Milkshake 4 honey graham crackers 3 tablespoons sweetened condensed milk
   2 cups vanilla ice cream
   1/4 cup whole milk
   1/4 cup key lime juice
   One 6.5-ounce canister whipped cream, for garnish
   Instructions: Crush the graham crackers in a small shallow dish. Add the sweetened condensed milk to a second shallow dish. Dip the rims of 2 glasses in the sweetened condensed milk to coat, then dip in the crushed graham crackers until evenly coated. Place the glasses in the freezer while you make the shake. Combine the remaining sweetened condensed milk from the plate with the ice cream, whole milk and key lime juice in a blender (preferably high-power) and process until well blended, 30 seconds to 1 minute. Divide the milkshake between the prepared glasses. Generously top each milkshake with whipped cream and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8258,"Drawn Butter 2 sticks unsalted butter, softened Instructions: In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Ladle out the clarified butter and place in a warm cup until the lobster is done. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8259,"Asian-Spiced Fried Turkey with Sweet Potato Fries and Cranberry Syrup 1 (12 to 15 pound) small turkey (cut with a cleaver: leg/thigh/ breasts cut into 3 parts) 8 cups water 2/3 cup kosher salt 2/3 cup sugar 2 tablespoons dark soy sauce 3 tablespoons toasted Szechwan peppercorns 2 tablespoons toasted black peppercorns, plus freshly ground black pepper 10 1/4 inch thick slices fresh ginger 4 star anise 4 bay leaves 2 bunches sage, leaves picked from stems Cranberry syrup, recipe follows Sweet potato Fries, recipe follows 1 large red onion, jullienned 2 tablespoons ginger, finely chopped 3 cups cranberries 1 orange, zested and juiced 1 cup rice wine vinegar 2cups cranberry juice, sweetened 1/2 cup sugar, or less, to taste Salt and pepper 3 large sweet potatoes, cut into spears cl Salt: 2 tablespoons salt 1 tablespoon sugar 1 tablespoon Korean cl flakes 1 teaspoon ginger powder 1 teaspoon black pepper Canola oil, for frying Instructions: Two to three hours in advance, combine the water, salt, sugar, soy sauce, peppercorns, ginger, anise, and bay leaves in a cooler large enough to hold the turkey and stir to mix. Taste the brine, it should taste like sweet ocean water. Adjust salt and or turkey to taste. Add the turkey, if it is not covered, add more water and adjust seasoning accordingly. Fill the cooler with ice packs and cover. Fry in 375 degree F oil until cooked through 10 to 12 minutes depending on piece. Remove the turkey and season with the same cl salt used for the fries. Note: If you would like to do some of the cooking in advance, heat oil to 345 degrees F and blanch the turkey for 10 minutes. Later when ready to serve, heat the oil to 375 degrees F and finish cooking until a meat thermometer registers 170 and the skin is crisp and golden. Plating: Arrange the turkey in the center of the plate, stick spears out of the turkey with the cranberry syrup in a small separate bowl. Sprinkle with cl salt, garnish with fried sage leaves. Dip in cranberry syrup, and enjoy. Serve the turkey, if desired, with sweet potato fries and garnish with sage leaves that have been fried at 375 degrees F for 1minute until crisp and translucent, not brown. In a medium saucepan over medium heat, sweat the onions and the ginger until the onions are translucent. Add the cranberries, orange zest/juice, vinegar, cranberry juice, and sugar and simmer until reduced by about 25 percent. The mixture should coat a spoon. Season with salt and pepper, to taste. Keep the chunky sauce in the refrigerator until ready to use. Cut the sweet potatoes into spears and place in the prepared fryer for 10 minutes until crispy. Remove and drain on paper towels. Sprinkle with the cl salt. Note: as with the turkey, the fries can be blanched in 345 degree F oil ahead of time until just tender, but not brown, and refried in 375 degree F oil until crisp and golden. ","[Pinot Noir, Riesling, Chianti, Tempranillo]" 8260,"Green Eggs and Ham Rolls 1 tablespoon extra-virgin olive oil 4 large egg whites, beaten until frothy 2 tablespoons basil pesto 1 cup baby spinach leaves 3 slices deli-style honey ham Instructions:
4. Heat a large nonstick skillet over medium-high heat. Add the oil, then add the egg whites. Swirl the pan to spread the egg whites into a round that covers the bottom. Cook until the whites are set, then slide onto a cutting board.\n\n2. When the egg white has cooled slightly, spread with the pesto. Arrange the spinach leaves, then ham slices on top in a single layer, then roll into a cylinder. Cut into eight 1-inch spirals and serve.\n\nTip: The rolls also taste good cold and can be refrigerated in an airtight container for up to 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8261,"Caramel Pear Mice Nonstick cooking spray 4 small ripe pears, such as Anjou or Forelle (about 2 pounds) 36 (6-inch) wooden skewers 1/2 cup granulated sugar 1/2 cup light brown sugar 3/4 cup dark corn syrup 4 tablespoons unsalted butter 1 cup heavy cream, divided 1/2 vanilla bean or 1 teaspoon pure vanilla extract 1/4 teaspoon freshly ground nutmeg Pinch salt Black sesame seeds for eyes Pink or yellow candy buttons, for decoration nose Instructions: Line a sheet pan with parchment paper or foil. Spray with nonstick cooking spray. Just before you make the caramel, core and cut pears into eight wedges, blunting the cut side so that it can lay on a flat surface peel side up. Place a skewer into each wedge, cover with paper towel, and set aside. Combine sugars, corn syrup, butter, 1/2 cup heavy cream, vanilla and nutmeg in a heavy sauce pot. Bring to a boil over medium-high heat, stirring constantly with a wooden spoon. When the mixture has come to a brisk boil, slowly add in the remaining cream, keep the mixture boiling. Be sure to wipe any extra sugar from the side of the pot. Clip a candy thermometer to the side of the pot with the tip immersed. Boil the mixture briskly, stirring gently, until the mixture registers 240 degrees F on the candy thermometer, about 10 minutes. Immediately remove from the heat. Pour the caramel into a medium heat proof bowl using a rubber spatula so that you do not scrape the bottom of the pot. Let caramel rest until it thickens and cools slightly, about 3 minutes. Blot excess moisture from the pears using the paper towels. Dip pears completely into caramel, swirling until it is fully coated, allow excess to drip off slightly. Place on prepared sheet pan. Decorate with black sesame seeds for eyes and candy button noses, while the caramel is still soft. Repeat until all the pears are dipped. Allow to cool until firm about 30 minutes. Serve. Halloween Web 2008 ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8262,"Genoise Cake with Chocolate Chevre Mousse and Raspberry Sauce 3/4 pound sifted cake flour 3/4 pound sugar 2 tablespoons baking powder 1/2 teaspoon salt 6 large eggs 1 1/2 cups whole milk 7 ounces high-ratio cake shortening 5 ounces milk 2 teaspoons vanilla extract Shortening for greasing pan 2 ounces semisweet chocolate 4 ounces chevre cheese 1 pint raspberries 3 tablespoons sugar 3 ounces water 1/2 teaspoon cream of tartar 1/2 lemon, juiced 1 pint raspberries Instructions: For the genoise cake: Preheat oven to 375 degrees F. In an electric mixing bowl with the whip attachment on low speed, combine the flour, sugar, baking powder, and salt. Use a rubber spatula to scrape the mixture down from the sides of the bowl. Add the eggs and half of the milk. Once milk and eggs are incorporated, scrape down the bowl, also be sure to scrape the bottom of the bowl. Mix until lump free. Add the shortening and whip on high speed for 1 1/2 minutes. Add the remaining milk and vanilla extract. Mix on low speed until well incorporated, and the batter is smooth. Grease an 18 by 13-inch baking tray with shortening. Place a piece of parchment paper on top of the sheet pan. Then grease the parchment paper with shortening as well. Pour the cake batter onto the sheet pan and spread until even. Bake for 25 to 30 minutes or until lightly golden in color, do not let brown. The cake is done when a toothpick poked in the middle comes out clean. Once cool, using a biscuit or cookie cutter, cut the cake into 3-inch round circles. For the chocolate chevre mousse: In a double boiler, melt the chocolate. Once all the chocolate is melted, remove from heat. Place the chevre in a medium mixing bowl, then add the melted chocolate. Whisk together the chocolate and chevre until smooth. For the raspberry sauce: In a medium saucepan on medium heat, combine the raspberries, water, sugar, cream of tartar, and lemon juice. Stir the sauce to prevent it from sticking to the bottom of the pan. Cook the sauce until it comes to a slight boil. The remove the saucepan from the heat and add the contents to a blender. Blend the sauce until smooth. Pass the sauce through a strainer or cheesecloth to remove any seeds. To plate the dessert: Place a cake round in the center of the plate. Then spread a layer of the chocolate chevre mousse on the cake. Place an even layer of whole raspberries on top of the mousse. Repeat the layers with the cake, mousse, and raspberries. Drizzle the sauce over the cake tiers and around the plate. Serve. ","[Chardonnay, Pinot Grigio, Sparkling Brut Ros, Lambrusco]" 8263,"Plum Cacha?a Cocktail 2 ripe, firm red plums, such as Santa Rosa or Elephant Heart 1/2 cup sugar 1/4 cup brown sugar 1/4 cup water 3 limes, diced and pitted 1 cup cachaca Instructions: Halve and pit plums. Whisk the sugars and water together in a small saucepan. Add the plums and simmer over medium heat, until tender but not mushy, about 10 minutes. Cool plums in the liquid. Slice half a plum for garnish and set aside. Put the diced limes and remaining plums in a large open pitcher. Crush thoroughly with a muddler or a potato masher (it works great). Add cachaca and the plum cooking liquid and fill with ice cubes. Pour into chilled rocks glasses, allowing some ice and fruit to fall into the glasses as well. Garnish each drink with a slice of poached plum. ","[Cabernet Sauvignon, Merlot, Malbec, Rioja]" 8264,"Chicken Shawarma 1 cup tomato paste 1 cup white distilled vinegar
1/2 cup minced garlic
2 tablespoons Spanish paprika
2 tablespoons crushed red pepper 1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon sumac
Salt and pepper 10 pounds boneless, skinless chicken thighs and legs Zaytoon Garlic Sauce, recipe follows One 10-pound can cooked diced potatoes 3 cups heavy-duty mayonnaise 1 1/2 cups peeled garlic cloves
1 tablespoon lemon salt
Kosher salt Instructions: Combine the tomato paste, vinegar, garlic, paprika, red pepper, coriander, cumin, oregano, sumac, 2 tablespoons salt, 1 teaspoon black pepper and 1 cup water in a large mixing bowl. Whisk until thoroughly mixed. Put the chicken in a large bowl and pour the marinade over the chicken; mix thoroughly. Cover and refrigerate overnight. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Fillet open the chicken thighs, making them as thin as possible. Stack the chicken vertically on a skewer, pushing it down as you go to make it as tight as possible. Place the chicken on a baking sheet and bake until golden brown, about 10 minutes per side. Slice the chicken into thin pieces and serve with Zaytoon Garlic Sauce.
Add the potatoes, mayonnaise, garlic, lemon salt, 1 tablespoon kosher salt and 1 cup ice to a 20-cup food processor. Process until smooth and creamy. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Grigio]" 8265,"Chocolate-Banana-Peanut Bread Pudding 1 frozen chocolate cake, such as Pepperidge Farm 3-Layer Cake One 14-ounce package frozen mini chocolate eclairs One 12-ounce package frozen waffles (10 waffles) 8 brownies 2 tablespoons heavy cream
1 tablespoon whole milk
7 large eggs One frozen chocolate-covered banana with peanuts, such as Totally Bananas One 17-ounce frozen cheesecake, thawed, crusts removed 1 cup confectioners' sugar 1/3 cup chopped roasted peanuts 1 pint chocolate ice cream, for serving Instructions: Preheat the oven to 350 degrees F. Trim off and discard all of the icing from the cake and eclairs, then chop into 1-inch pieces. Chop the waffles and brownies into 1-inch squares. Transfer of all the chopped baked goods to a 9-by-13-inch baking dish. Combine the cream, milk and eggs in a bowl and whisk until smooth; pour the custard over the chopped baked goods. Bake until light golden brown and set, about 30 minutes. Transfer the bread pudding to a cooling rack and let cool for 30 minutes. For the icing, place the frozen banana in a food processor and blend until smooth. Add the cheesecake filling and confectioners' sugar; blend until smooth. Spread the icing over the top of the bread pudding and then top with the peanuts. Serve the bread pudding topped with a scoop of chocolate ice cream. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 8266,"Microwave Chicken Curry 2 tablespoons Indian curry paste 3 tablespoons olive oil 4 boneless, skinless chicken breasts, cut into strips 1/2 bunch basil, leaves chopped 1/2 bunch cilantro, leaves chopped 2 (13.5-ounce) cans coconut milk 2 tablespoons soy sauce Kosher salt Freshly ground black pepper Steamed rice, to serve Paprika, for garnish 1 scallion, thinly sliced, for garnish Instructions: In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes. Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Riesling]" 8267,"Salmon Nicoise Caesar 12 ounces baby Yukon gold potatoes Kosher salt and freshly ground black pepper
6 ounces haricots verts beans One 1-pound salmon fillet, skinned
1 tablespoon olive oil
1 lemon, zested and juiced
3/4 cup good-quality bottled Caesar dressing
1 tablespoon chopped capers
1 tablespoon minced fresh parsley plus parsley leaves, for garnish
1 teaspoon finely chopped fresh chives
4 hearts romaine lettuce, halved and cored
4 hard-boiled eggs, cooled, peeled and halved
2 cups cherry tomatoes, halved lengthways
1/4 cup pitted olives
1/2 cup grated Parmesan Instructions: Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool. Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside. Preheat the oven to 425 degrees F and line a baking sheet with foil. Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes. Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork. Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside. Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces. Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8268,"Strawberries on Sticks 6 small strawberries Instructions: Thread 3 berries on each soaked wooden skewer. Braai (grill) for 3 to 4 minutes, turning until charred and slightly soft. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8269,"Spinach and Mint-Basil Pesto-Stuffed Pork Loin 1 cup fresh basil leaves 1/2 cup fresh mint leaves 1/4 cup pine nuts 1 teaspoon salt 1 tablespoon minced garlic 1/2 cup shredded Parmesan 1/4 cup olive oil 2 (3 pound) pork loins, 10 to 12-inches long Salt and freshly ground black pepper 1/2 cup crumbled feta cheese 2 cups fresh spinach 3 tablespoons grapeseed oil Instructions: For the pesto: In a food processor fitted with a steel blade, pulse the basil and mint 3 to 4 times or until chopped, then add the pine nuts and salt and pulse an additional 2 to 3 times. Add the garlic and cheese, pulse 2 times. With the food processor running, slowly add the oil to blend, this should take 1 minute. Don't over-pulse or puree; this will result in a brown liquid sauce, not a bright herb pesto.
For the pork: To butterfly the pork, place each loin on a cutting board and slice lengthwise through the center, about 3 inches deep, but not cutting all the way through, until it opens to form a 10 by 10-inch square.
Preheat the oven to 350 degrees F.
Season the inside of both loins with salt and pepper and evenly spread the pesto, leaving a 2-inch border on all sides. Sprinkle with feta and top with spinach. Roll tightly lengthwise. With butchers twine, tie several knots around the stuffed loins, 4 to 5 times, to ensure even cooking.
Heat the oil in a heavy bottomed saute pan over high heat, season the outside of the loins with salt and pepper, and sear on all sides, 2 to 3 minutes per side. Remove from the pan and place the loins on a baking sheet lined with aluminum foil and bake for 20 to 25 minutes, or until the internal temperature reaches 165 degrees F. Allow to rest for 5 to 10 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 8270,"Slimmed Down - Bison Patty Melt 3 tablespoons extra-virgin olive oil 2 medium onions, thinly sliced (4 cups) 2 tablespoons Worcestershire sauce Kosher salt and freshly ground black pepper 1 pound ground bison (buffalo) 8 slices multi-grain bread 8 thin slices low-fat Swiss cheese, 2 to 3 ounces Instructions: Heat 1 tablespoon of the oil in a large cast-iron skillet over medium heat. Add the onions, and cook until golden brown and caramelized, about 15 minutes. When caramelized add Worcestershire and season with salt and pepper, to taste. Put the onions in a bowl. Meanwhile, divide the meat into 4 portions, and then press each one into an oval patty about the size of the slices of bread. Wipe out the skillet and add another 1 tablespoon of oil. Season the patties with salt and pepper and cook over medium-high heat in batches if needed until well browned, about 3 to 4 minutes per side for medium-rare burgers. Lay the bread on the counter. Divide the onions among 4 bread slices and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Heat the remaining olive oil in a cast-iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until the bread is lightly browned and the cheese has melted, 1 to 2 minutes per side. Halve the melts and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8271,"Cabrales Stuffed Poached Pears: Peras Cabrales 6 Bosc pears 1/2 gallon (2 quarts) tardio (a sweet, late harvest wine made from the Torrentes grape), preferred brand, Santa Julia 1/2 gallon (2 quarts) Malbec 1 cup sugar 2 cinnamon sticks 5 star anise 2 cloves 6 tablespoons crumbled cabrales (Spanish blue cheese) 1/2 cup toasted walnuts Instructions: Peel pears and remove the core from the bottom using a melon baller, keeping the stem end intact. Scrub the pears with a new abrasive plastic scrubbing pad to remove any rough edges or textures left from the knife. Set the pears aside. In a large stockpot, combine the tardio, red wine, sugar, cinnamon sticks, star anise, and cloves and bring to a boil. Add the pears and cook until tender, about 25 minutes. Remove the pears and reduce the remaining liquid by half, about 45 minutes. In a food processor, puree the cabrales and toasted walnuts, and set aside. Place the mixture in a pastry bag and stuff the pears with walnut and cabrales mixture. Serve with the reduced poaching liquid. ","[Tardio, Malbec, Tempranillo, Garnacha]" 8272,"Butternut Squash, Kale and Farro Salad 4 cups pre-cut peeled and cut (1/2-inch chunks) fresh butternut squash 1 medium red onion, sliced 4 tablespoons (60 milliliters) extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
1/2 cup golden raisins
2 tablespoons white wine vinegar
1 teaspoon grainy mustard
Pinch ground cayenne
2 1/2 cups cooked farro, cooled (from 1 cup uncooked farro, cooked according to package instructions)
1 shredded rotisserie chicken breast
3 ounces smoked Gouda, very finely diced
1/2 cup walnut halves, toasted and coarsely chopped
3 cups baby kale
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Put the squash and red onion on the prepared baking sheet. Drizzle with 1 tablespoon of the oil and salt and pepper to taste. Toss with your hands to coat well and spread out on the baking sheet so they don't steam. Roast, tossing halfway through, until the squash is fork-tender, 30 to 40 minutes. Let cool to room temperature. Put the raisins in a shallow bowl and pour the vinegar over them. Soak, tossing them every now and then, for at least 15 minutes. Drain the vinegar into another small bowl, pressing down on the raisins to squeeze as much vinegar out as possible. Add mustard, cayenne, and salt and pepper to taste to the vinegar. Drizzle in the remaining 3 tablespoons oil. Whisk until thick and emulsified. Set aside. To assemble the salad, in a large bowl, add the farro, chicken, cheese, walnuts, raisins, squash and red onions, kale, dressing, and salt and pepper to taste. Toss together until evenly coated with dressing. This is one of those salads that gets better as it sits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 8273,"Spicy Sauteed Asparagus with Tamari and Toasted Garlic 2 tablespoons extra-virgin olive oil 1 clove garlic, minced Hot cl flakes, to taste 20 asparagus spears, hard ends removed 2 tablespoons low-sodium tamari Freshly-ground black pepper Instructions: Heat the olive oil over medium heat. Add the minced garlic and cl flakes, fry until the garlic is a golden color, about 2 minutes. Throw in the asparagus, tamari, and black pepper, to taste and saute for 10 minutes, or until the asparagus is tender. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 8274,"Fried Provolone with Italian Salsa 2 cups cherry tomatoes, quartered 1/4 cup finely diced sweet onion 1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh basil 1 tablespoon white balsamic vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Pinch cl flakes
Canola oil, for frying One 16-ounce log provolone, wax removed, sliced into 1/2-inch-thick rounds
1 cup cornstarch
1 cup all-purpose flour, plus more for dredging
2 cups cold club soda
2 teaspoons kosher salt, plus more for seasoning
2 tablespoons chopped fresh flat-leaf parsley Instructions: For the salsa: In a medium bowl, add the tomatoes, onions, olive oil, basil, vinegar, salt, black pepper and cl flakes. Toss well, and set aside at room temperature. For the provolone: Place the provolone rounds on a waxed-paper-lined baking sheet and refrigerate for 30 minutes. In a medium bowl, combine the cornstarch and flour, then whisk in the club soda and salt until smooth, cover and refrigerate for 30 minutes. In a large Dutch oven, add 3 to 4 inches canola oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. Lightly dredge each piece of the provolone in flour. Working in batches, dip the provolone rounds into the batter, then shake off any excess and place in the hot oil. Fry until lightly browned and puffy on both sides, 2 to 3 minutes. Using a slotted spoon, remove the provolone and season with some salt. Repeat for the remaining rounds of provolone. Cut the crispy provolone into wedges and place on a large serving platter. Garnish with the parsley and serve with the Italian salsa spooned over the top or on the side for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 8275,"Home Made Quick Pickle Relish 1 cup diced dill pickle 1/4 cup hot/sweet mustard 1 tablespoon pickle brine 1 tablespoon fresh dill, chopped Instructions: Combine all ingredients, stir and serve with hot dogs or hamburgers. ","[Chardonnay, Riesling, Gewrztraminer]" 8276,"Teriyaki Prawn Skewers 1/4 cup soy sauce 1/4 cup sesame oil 1/4 cup rice wine vinegar 1.4 cup peanut oil 1 tablespoon minced garlic 1/2 tablespoon minced fresh red jalapeno cl 2 tablespoons sugar 1 pound (16 to 20 size) gulf prawns, peeled and deveined Bamboo skewers 1 bunch scallions, cleaned and cut in 2-inch pieces 2 red bell peppers, medium cut Instructions: Whisk marinade ingredients together in a bowl. Place shrimp in a plastic bag with marinade for 1 to 2 hours and refrigerator. Soak bamboo skewers in water for the same amount of time to prevent burning. Using 2 bamboo skewers skewer the prawns alternating with a scallion pieces and pepper pieces so the brochettes will lay flat and be easy to flip over. Grill on each side for 2 to 3 minutes. Serve.; ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 8277,"BBQ Cauliflower \Wings
Nonstick cooking spray, for spraying the baking sheet 1 cup white rice flour
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium head cauliflower, cut into 2- to 3-inch florets, stems reserved for another use
1/2 cup barbecue sauce 2 tablespoons unsalted butter
Carrot and celery sticks, for serving Instructions: Preheat the oven to 450 degrees F. Lightly spray a nonstick baking sheet with cooking spray. In a large bowl, whisk together the rice flour, garlic powder, cumin, paprika, salt and pepper. Whisk in 1 cup water until completely incorporated and you have a thin batter. Add the cauliflower florets and toss to coat completely with the batter. Use tongs or a fork to remove the florets from the bowl, allowing excess batter to drip off. Place in a single layer on the prepared baking sheet. Bake until the batter begins to set, about 10 minutes. Use tongs or a spatula to flip the florets and bake the other side until the batter looks completely dry, about 10 minutes longer. Meanwhile, combine the barbecue sauce and butter in a small saucepan. Cook over medium heat, stirring occasionally, until the butter is melted. When the cauliflower is done, use a pastry brush to completely coat the florets with the sauce. Bake again until the florets are crispy and the sauce is completely absorbed, 8 to 10 minutes. Serve with carrot and celery sticks on the side. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 8278,"Southwest Chili Pepper Burgers 2 large poblano chilis 4 Grillers? Vegan Veggie Burgers or Grillers Prime? Veggie Burgers 1/4 teaspoon pepper 2 slices (1 1/2 oz.) fat-free Cheddar cheese, Monterey Jack cheese, or soy cheese, halved diagonally 3 tablespoons salsa Instructions:

1. Broil chilis on foil-lined broiler pan for 10 to 14 minutes or until charred, turning once. Wrap in foil. Let stand for 5 minutes. Remove skin and seeds from chilis. Cut into strips.
2. Place burgers on baking sheet. Sprinkle with pepper. Bake at 350 degrees F for 8 minutes. Turn. Bake for 10 minutes more. Top with pepper strips and cheese. Bake for 1 to 2 minutes more or until cheese melts. Serve with salsa. ON THE GRILL: Preheat grill Use a food thermometer to be sure patties reach minimum internal temperature of 165 degrees F. Helpful Hints: Poblano (po BLAH no) peppers have long, irregular bell-pepper shapes and a deep green color. Their medium hotness and deep, complex flavors make them perfect for roasting. Most groceries carry poblano peppers in the produce section. Note: This recipe is vegan only if soy cheese and Morningstar Farms Grillers® Vegan Veggie Burgers are used. ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company. This recipe has been tested and endorsed by Kellogg and Morningstar Farms®. ","[Zinfandel, Tempranillo, Syrah, Malbec]" 8279,"Instant Pot Chicken Noodle Soup 1 tablespoon olive oil 5 medium carrots, cut into 1/4-inch-thick diagonal slices
   3 large stalks celery, cut into 1/2-inch-thick slices 2 cloves garlic, minced
   1 large yellow onion, cut into a large dice Kosher salt and freshly ground black pepper One 3-pound whole chicken One 3-inch piece ginger, halved lengthwise, optional 6 ounces extra-wide egg noodles (about 4 cups) 2 tablespoons dill fronds, roughly chopped
   Instructions: Turn a 6-quart Instant Pot? to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes. Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 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. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
   Switch the Instant Pot? to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes. While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8280,"Grilled Short Ribs with Grilled Pineapple and Pineapple-Habanero Sauce 1 golden pineapple, cored and quartered Canola oil 3 cups fresh pineapple juice 1 habanero cl 2 cinnamon sticks 2 star anise 3 sprigs Thai basil 1/4 cup packed light brown muscovado sugar Salt and freshly ground black pepper 2 1/2 pounds boneless short ribs Red cl oil, recipe follows 5 guajillo chiles, stems and seeds removed 1 cup canola oil 1/2 teaspoon kosher salt Instructions: Heat grill to high. Brush pineapple with oil and grill until golden brown on all sides. Put pineapple juice in a medium saucepan over high heat. Make a few slits in the habanero with a paring knife and add to the juice along with the cinnamon sticks, star anise, Thai basil and brown sugar. Cook over high heat, stirring occasionally, until thickened and reduced to about 1 cup. Strain and keep warm. Brush short ribs with oil and season with salt and pepper. Grill on both sides until slightly charred and tender. Plate with pineapple (using 2 quarters of the grilled pineapple) and drizzle with pineapple sauce and red cl oil. Heat a large saute pan over high heat until almost smoking. Add the chiles and toast for 30 seconds on each side. Remove, let cool slightly and coarsely chop. Combine chiles, oil and salt in a blender and blend until smooth. Strain into a bowl. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 8281,"Egg Fried Rice 2 tablespoons groundnut oil (peanut) 3 eggs, beaten 14 ounces cooked jasmine rice 3 ripe tomatoes, sliced 3 tablespoons light soy sauce Dash toasted sesame oil Pinch freshly cracked white pepper 1 large spring onion (green), finely sliced Instructions: Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the eggs and scramble for a few minutes, then remove them from the wok, and set side. Wipe down the wok. Reheat the wok and add the remaining groundnut oil. Add the rice, and stir well to break up the grains. Then, add the tomatoes, and stir-fry for a few minutes. Return the eggs to the wok, and season with the soy sauce, sesame oil, and white pepper, to taste. Add the spring onions, and mix well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8282,"Tomato and Mozzarella Tart 3/4 pound tomatoes, sliced 1/2-inch-thick Kosher salt and freshly ground black pepper
   1 round pie dough (homemade or store-bought)
   1 large egg, beaten with a splash of water for egg wash
   6 ounces packaged shredded mozzarella 1 clove garlic, minced
   1/4 cup chopped fresh basil, plus more for garnish
   Flaky salt, for sprinkling
   Instructions: Preheat the oven to 400 degrees F. Lay the tomatoes out on a paper towel and sprinkle with a few pinches kosher salt so that some moisture drains out of them. Line a baking sheet with parchment and place the round of pie dough on top (if using homemade dough, roll it out into a round that is 11- to 12-inches in diameter).
   Brush the edges of the dough with the egg wash, then sprinkle with the mozzarella, garlic and fresh basil. Top with the tomatoes. Fold over the edges and pleat. Brush the outside edges with the egg wash and sprinkle with flaky salt and pepper.
   Bake the galette until the edges are golden brown, 35 to 45 minutes. Finish with more basil and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8283,"Poppy Seed Torte 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup sugar 1 teaspoon finely grated lemon zest 1/4 teaspoon salt 1 stick cold unsalted butter, cut into 1/2-inch pieces 1 large egg yolk Cooking spray 1/2 cup sugar 4 large egg yolks 3 tablespoons cornstarch Pinch of salt 1 1/2 cups whole milk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1/2 cup cold heavy cream 1 tablespoon poppy seeds Instructions: Make the crust: Pulse the flour, sugar, lemon zest and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal. Add the egg yolk and 2 tablespoons ice water; pulse until the dough begins to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day. Lightly coat a 9-inch tart pan with a removable bottom with cooking spray. Roll out the dough into a 10-inch round on a lightly floured surface. (If it gets too soft, return to the refrigerator until firm.) Ease the dough into the prepared pan and press into the bottom and up the sides, trimming any excess. Pierce the bottom all over with a fork. Refrigerate until firm, at least 1 hour or overnight. Preheat the oven to 375 degrees F. Put the tart pan on a baking sheet. Line the crust with foil, then fill with pie weights or dried beans. Transfer the baking sheet to the oven; bake until the crust edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 15 to 20 more minutes. Transfer to a rack and let cool completely. (The tart shell can be made up to 1 day ahead.) Meanwhile, make the filling: Whisk the sugar, egg yolks, cornstarch and salt in a bowl until combined. Heat the milk in a small saucepan over medium heat (do not boil). Gradually whisk half of the hot milk into the egg mixture, then pour back into the saucepan with the remaining milk and cook, whisking, until thick like pudding, about 4 minutes. Whisk in the butter and vanilla. Pour the filling through a fine-mesh sieve into a large bowl. Let cool to room temperature, stirring frequently, about 30 minutes. Beat the heavy cream with a mixer until soft peaks form. Gently fold the whipped cream and poppy seeds into the cooled filling. Spoon into the prepared crust and smooth the top. Cover loosely with plastic wrap and refrigerate until set, at least 3 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8284,"Turkey with Warm Barley Salad 2 cups fat-free low-sodium chicken broth 1 cup quick-cooking barley Kosher salt 2 tablespoons unsalted butter 2 tablespoons sliced almonds 12 ounces Brussels sprouts, thinly sliced (about 3 cups) Grated zest and juice of 1 lemon 1 tablespoon extra-virgin olive oil 4 4-to-5-ounce turkey cutlets (about 1/4 inch thick) Freshly ground pepper 1 plum tomato, diced Instructions: Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 teaspoon salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes. Meanwhile, melt 1 tablespoon butter in a large skillet over medium-high heat; add the almonds and cook, stirring, until toasted, 2 minutes. Transfer to a plate. Add the Brussels sprouts, lemon zest and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until crisp-tender, about 2 minutes; transfer to a large bowl and wipe out the skillet. Add the barley to the bowl and toss; cover to keep warm. Add the olive oil to the skillet and return to medium-high heat. Sprinkle the turkey with 1/4 teaspoon salt, and pepper to taste; add to the skillet and cook, turning once, until cooked through, about 5 minutes. Divide among plates. Add the tomato and lemon juice to the skillet and cook 1 minute. Stir in the almonds and the remaining 1 tablespoon butter until melted, then spoon over the turkey. Serve with the barley salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8285,"Roasted Brussels Sprouts with Bacon 2 pounds Brussels sprouts, trimmed Extra-virgin olive oil Kosher salt Pinch of red pepper flakes 1/3 cup pine nuts 6 ounces slab bacon, cut into lardons Parmigiano-reggiano, for topping Instructions: Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 8286,"Charred Corn Panzanella 4 ounces whole-grain country-style boule without crusts, cut into 1-inch dice (3 cups) 1 tablespoon balsamic vinegar Kosher salt 4 ripe tomatoes, chopped and juices reserved 1 clove garlic, minced 2 tablespoons olive oil 3 cups fresh corn kernels 1 serrano cl, stemmed, seeded and thinly sliced 1 medium onion, diced 1/4 cup fresh cilantro, chopped Instructions: Preheat the oven to 300 degrees F. Spread the bread out on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool.
Put the vinegar, 1/4 teaspoon salt, the tomatoes and their juices and the garlic in a large bowl and toss together. Set aside.
Heat the oil in a large skillet over high heat. Add the corn and spread in a single layer. Cook until blackened in spots, about 3 minutes. Add the chiles and onions and cook, stirring occasionally, until lightly browned and crisp-tender, about 2 minutes. Transfer the mixture to the bowl with the tomatoes.
Add the bread to the bowl and gently stir together; season with salt. Stir in the cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8287,"Seafood Lasagne \a la Francaise
6 tablespoons unsalted butter 1/4 cup each shallots, carrots and celery, minced 8 ounces peeled and deveined shrimp, cut into small dice 8 ounces lump crabmeat, picked over 2 tablespoons Cognac 1 cup canned tomatoes drained, chopped 4 tablespoons flour 2 cups light cream 2/3 cup milk 3/4 cup grated Gruyere cheese Salt and pepper Pinch nutmeg 1 pound fresh spinach or tomato lasagne sheets (or half pound each) Instructions: Preheat oven to 350 degrees. In a skillet heat 2 tablespoons of butter. When hot add shallots, carrots and celery, cover and cook until wilted, about 5 minutes. Add the shrimp and crab and saute, stirring continuously for 3 to 4 minutes or until seafood is just cooked through. Stir in Cognac and evaporate over high heat. Stir in tomatoes and cook 10 minutes, uncovered, or until mixture is quite thick. Remove from heat and season to taste with salt and pepper. Make a roux: Melt the remaining 4 tablespoons butter and add 4 tablespoons flour. Whisk in cream and milk and simmer five minutes or until thick. Remove from heat and stir in 1/2 cup of the gruyere cheese; season to taste with salt, pepper and nutmeg 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. Generously butter 3 quart capacity baking pan. Spread a thin film of cream sauce over bottom of baking dish. Arrange a layer of 4 overlapping sheets of lasagne. Spread a thin film of cream sauce over pasta, then seafood mixture. Top with pasta and repeat, reserving 1/3 cup of cream sauce for top layer. Finish with a layer of pasta, cream sauce and remaining 1/4 cup of gruyere. Bake, loosely covered with foil for 20 minutes. Uncover and bake 10 minutes or until hot throughout and only slightly golden on top. Let stand in pan for 5 minutes then serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8288,"Asian Lollipop Lamb Chops 2 cups brown sugar 3/4 cup fresh garlic, minced 1/2 cup fresh cilantro leaves, minced 1/2 cup soy sauce 1 tablespoon peeled and minced fresh ginger 1/2 teaspoon red chili pepper flakes 1/2 teaspoon Chinese five spice powder Salt 8 to 12 lamb chops (2 to 3 per person) One 12-ounce bag fusilli pasta 4 tablespoons olive oil 2 tablespoons butter 1 1/2 tablespoons minced garlic 2 medium zucchini, julienned 1 medium carrot, peeled and julienned 6 cups heavy cream 3/4 cup grated Parmesan 1/2 cup fresh cilantro leaves, chopped Salt and ground pepper Instructions: For the lamb chops: Combine the brown sugar, garlic, cilantro, soy sauce, ginger, chili pepper, Chinese five spice and salt to taste. Massage into the lamb chops for 5 to 10 minutes, and then let marinate 4 to 6 hours in the refrigerator.
For the pasta: Cook the fusilli pasta according to package instructions. Drain.
Meanwhile, in a large saucepan, heat the olive oil and butter over medium-high heat. Cook the garlic for 1 minute without browning, and then add the zucchini and carrots. Cook for 2 to 3 minutes, stirring occasionally. Add the drained pasta and cook for another minute.
Add the heavy cream, bring to a boil, reduce to a simmer and cook for 3 to 5 minutes. Just before serving, add the cilantro, Parmesan and season with salt and pepper. Heat the broiler and broil the chops to the doneness of your liking, 2 to 3 minutes per side for medium rare. Serve 2 or 3 chops over each serving of pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8289,"10 Minute Apple Sauce 3 Golden Delicious apples, peeled, cored, and quartered 3 Fuji apples, peeled, cored, and quartered 1 cup unfiltered apple juice 2 tablespoons cognac or brandy 2 tablespoons butter 3 tablespoons honey 1/2 teaspoon ground cinnamon Instructions: In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 8290,"Pistachio Pudding Pie Crust, recipe follows Whipped Cream, recipe follows 1 cup (150 grams) whole, shelled, salted or unsalted pistachios, toasted and roughly chopped
14 ounces canned coconut milk
Pinch of kosher salt (if using unsalted pistachios) 2 large eggs, plus 2 yolks
14 ounces canned sweetened condensed milk
2 tablespoons (16 grams) cornstarch
1 teaspoon rosewater, optional
1/2 teaspoon almond extract
1 big drop of green food coloring, such as Laurel color from Amerigel, optional 1 mini fresh rose, petals separated, for topping
Pistachios, toasted and chopped, for topping 8 ounces speculoos cookies 6 tablespoons (86 grams) unsalted butter, melted
Pinch of kosher salt
1 cup (240 grams) heavy cream 2 tablespoons (16 grams) powdered sugar
Instructions: Put the pistachios in a high speed blender. In a medium saucepan, gently bring coconut milk and salt (if using unsalted pistachios) to a boil, stirring with a rubber spatula. Pour over the pistachios. Put the lid on the blender and let steep for 5 to 10 minutes. Blend until smooth and transfer back to the saucepan. In a large, 8-cup liquid measure or a large mixing bowl, whisk the eggs, egg yolks, sweetened condensed milk and cornstarch until fully combined with no lumps. Gently bring the pistachio mixture to a boil over medium heat (it will be pretty thick), stirring and scraping the bottom continuously. Ladle about 1/3 cup of the pistachio mixture into the egg mixture, whisking vigorously. Add another 1/3 cup, whisking again. Pour the tempered egg mixture back into the saucepan and cook over low to medium heat until the pudding is bubbly and thick. Continue to whisk, alternating between this and scraping the bottom with a wood spoon. This will take around 6 to 8 minutes. Remove from the heat and add the rose water if using and the almond extract. Add in the food coloring if using and stir to combine. Set aside to cool completely, or cool over an ice bath. Pour into the crust and refrigerate until set- at least 4 hours or overnight. Once the pie is set, add a dollop of whipped cream on top. Decorate with dried rose petals, chopped pistachios and serve. Keep refrigerated. Set an oven rack in the middle position. Preheat the oven to 350 degrees F. In the food processor, pulse the cookies into fine and evenly-sized crumbs. Add the melted butter and salt and process until the mixture starts to clump. Transfer to a 9-inch pie dish. Using the flat bottom of a dry measuring cup (or a drinking glass) press the crumbs into an even layer on the bottom and sides. Bake in the oven for 6 to 8 minutes. Remove from the oven and set aside to cool completely. Just before serving the Pistachio Pudding Pie, whip heavy cream and powdered sugar to soft peaks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8291,"Ice Cream Cones 2 tablespoons unsalted butter, melted and cooled 2 large or 3 medium egg whites 7 tablespoons sugar 1/2 teaspoon vanilla extract Pinch table salt 2/3 cup all-purpose flour Ice cream, to serve Instructions: Preheat the oven to 350 degrees F. Melt the butter and cool it. In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth. Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Cook's Note: You're likely to get 2 rounds on one standard baking sheet. Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter. Place in cone holder of some sort to cool. Glasses work well. Serve up with one or two scoops of your favorite ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 8292,"Man Hash Browns 4 ounces Idaho or Russet potatoes, scrubbed, rinsed but not peeled Pinch kosher salt 1 tablespoon bacon fat Instructions: Place a 10-inch cast iron skillet over medium low heat for 5 minutes. While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture. Add the fat to the pan and scatter evenly with the potatoes. Sprinkle with salt and cook for 5 minutes without disturbing. Decrease the heat to low, flip the potatoes, and cook for another 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8293,"Sunny's Garlic Ranch Burger 2 1/2 pounds ground chuck 2 teaspoons Worcestershire sauce 3 scallions (green onions), chopped 3 cloves garlic, grated or very finely chopped 21/2 teaspoons kosher salt Freshly ground black pepper 2 tablespoons olive oil 6 slices Swiss cheese 6 multi-grain hamburger buns 1 head iceberg lettuce 2 to 3 tomatoes, sliced Hidden Valley? for Everything Topping and Dip Instructions:

1. Season and rest the beef. In a large bowl, using your hands mix together beef, Worcestershire, scallions (green onions) and garlic, seasoning well with salt and pepper. Make 6 even patties and drizzle oil on both sides. Rest room temperature for 1 hour.
2. Cook the burgers. Heat a large grill pan over medium-high heat. Sear patties until golden brown on the bottom then flip and sear until cooked through, about 5 minutes per side. Add cheese 1 minute before removing and allow to melt. Cook in batches, if necessary.
3. Top with cheese and rest. Remove all patties to a plate and place Swiss cheese on each patty. Cover lightly with aluminum foil and to rest 5 minutes before assembling. Serve inside hamburger buns topped with lettuce, tomato and Hidden Valley for Everything Topping and Dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8294,"Pink Grapefruit Cocktail 3 1/2 ounces fresh pink grapefruit juice, plus grapefruit wedge for garnish 1/2 ounce fresh lemon juice 1/2 ounce orange liqueur 2 ounces vodka Instructions: Shake the grapefruit and lemon juice, orange liqueur, vodka and 1 tablespoon crushed ice in a cocktail shaker. Add a touch more fruit juice or vodka to taste. Strain into a chilled martini glass and garnish with grapefruit. Enjoy! ","[Prosecco, Sauvignon Blanc, Ros]" 8295,"Crepes with Rosemary Seared Pears and Spreadable Swiss Cheese 2 large eggs 3/4 cup milk 1/2 cup water 1 cup all-purpose flour 3 tablespoons melted butter, plus more for coating pan 2 tablespoons butter 1 sprig rosemary, plus 1 teaspoon chopped fresh leaves 1 Bartlett pear, peeled and thinly sliced, lengthwise
   1 tablespoon brown sugar 2 tablespoons spreadable Swiss cheese Instructions: Crepes: In a blender, add all of the ingredients and blend for 20 seconds. Refrigerate the crepe mixture for about 1 hour, but you can store the batter, refrigerated, for about 2 days. Coat a small nonstick pan with butter. Pour a small amount (but enough to thinly cover pan) of batter into the center of the pan and swirl to spread it evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Repeat with remaining batter. Filling: Put a medium pan on the stove over medium-high heat. Melt butter with the sprig of rosemary. Allow the butter to infuse with the rosemary by letting it cook for about 2 minutes, removing from heat periodically to prevent browning. After the rosemary is fragrant, remove the sprig form the pan, and set aside. Put the pear, chopped rosemary, and brown sugar in the pan and saute for about 3 minutes. Remove the pan from the heat and set aside. Spread the Swiss cheese generously on half of a crepe. Then pour some of the pear filling over the cheese. Fold the crepe in half, like a sandwich. Then fold again in quarters, to make a triangular shape. Repeat with remaining crepes and filling. Arrange the crepes on a platter, and garnish with the whole rosemary sprig. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 8296,"Wolfgang's Sachertorte 6 ounces bittersweet chocolate, cut into small pieces 3 ounces butter 4 egg yolks 1 ounce sugar, plus 3 ounces 5 egg whites 1/4 teaspoon salt 1/3 cup flour, sifted 1 1/2 cups apricot preserves 1 tablespoon apricot brandy 6 ounces bittersweet chocolate, cut into small pieces 1 ounce butter 2 ounces heavy cream Schlagobers, or whipped cream Instructions: Preheat oven to 350 degrees F. Butter and flour a 9 by 2-inch cake pan. In a bowl, combine the chocolate and butter and melt over a double boiler. Set aside to cool. In a mixer, using a wire whisk, whip the egg yolks with 1 ounce sugar until light and ribbony. Beat in the chocolate mixture. In another bowl, beat the egg whites and salt until soft peaks. Slowly add the remaining 3 ounces of sugar and continue to beat until stiff peaks. Fold in the flour and then fold in 1/3 of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites, gently but thoroughly. Pour into prepared cake pan. Bake for 40 minutes or until done. To check for doneness, insert a paring knife in center of cake. It should come out dry. Remove from the oven and cool on a rack. To make the apricot filling: puree the apricot preserves. Stir in brandy. Slice the cake into 3 equal layers. Spread half of the apricot filling on the bottom layer. Top with a second layer of cake. Spread the remaining apricot filling and top with the last layer of cake. Chill for at least 30 minutes. To make the glaze: in a bowl, combine the chocolate and butter. Melt over a double-boiler. Bring the cream to a boil. Stir into the melted chocolate. Cool until it reaches glazing consistency. Spread over and around the cake. Chill for another 30 minutes before serving. Serve a slice with Schlagobers or whipped cream. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 8297,"The JD 2 cups good vodka (recommended: Belvedere, Grey Goose) 2 cups iced tea (recommended: Pom Iced Tea) 2 cups lemonade (lemon juice and sugar in a 4:3 ratio, plus water) Mint sprigs, for garnish Instructions: Optional changes: citron vodka, a splash of seltzer, a sprig of mint Combine all the liquid ingredients in a large pitcher and stir to combine well. Serve in ice-filled glasses and garnished with mint sprigs. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Vodka, Gin]" 8298,"TownLine BBQ Pork Ribs 3 St. Louie style pork ribs, 2.5 pounds each 2 cups TownLine BBQ Rub (see recipe) 2 cups TownLine BBQ Texas Mop Base (see recipe) 1 cup store bought or TownLine BBQ Sauce (see recipe) 1/2 cup paprika 1/3 cup kosher salt
1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons black pepper 1/4 cup garlic powder 1/2 tablespoon cayenne powder 4 cups canola oil 1 cup apple juice 2 teaspoons salt 1 teaspoon black pepper 1/4 pound butter 1/2 cup minced garlic 3/4 cup minced onion 2 lemons, zested and chopped (zest only) 5 tablespoons lemon juice 4 1/3 cups ketchup 1 cup tomato juice
3/4 cup light brown sugar 6 tablespoons molasses 8 tablespoons Worcestershire Sauce 1/2 cup chili powder 4 tablespoons white vinegar 1 1/2 tablespoons chipotle puree 3 cups water Pinch of salt Instructions: Lay the ribs on baking sheets and generously season with TownLine BBQ Rub on the top and bottom of the meat, shaking off any excess rub.
Preheat an indirect smoker or charcoal grill with hard wood lump charcoal to a temperature of 225 degrees. Once the grill is to temperature, add chunks of hickory or oak for smoke. Allow the wood to burn down to maintain your 225 degree temperature.
Place the ribs in the prepared smoker and close the cover. (For a home grill, add a little wood to the coals and offset the fire to one side of the grill and cover.) Do not touch for 1 hour.
Meanwhile, to make the Texas Mop Sauce, combine the TownLine BBQ Texas Mop Base with the TownLine BBQ Sauce. After one hour open the smoker and baste the ribs (meat side up) with a generous brush of Texas Mop Sauce and sprinkle evenly with TownLine BBQ Rub. Close the smoker and set a timer for 30 minutes and repeat the step. Continue to do this for 3 hours. Remove the ribs from the smoker and serve.
To reheat, baste the ribs with Texas Mop Sauce and put on a grill and cook over medium heat for approximately 15 minutes. Mix all the ingredients together in a bowl. Use immediately, or store the rub in a tightly sealed container for up to 3 months. Combine the ingredients in a bowl. Yield: 5 cups. In a heavy bottom 5 quart sauce pot, melt the butter over medium heat. Add the garlic and cook for 5 minutes. Add the onion and cook for an additional 5 minutes. Add the remaining ingredients, bring to a boil, lower to a simmer and cook for 30 minutes on low heat, stirring frequently not to burn. Remove from the heat and cool. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 8299,"Heirloom Tomato Tart 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed All-purpose flour, for rolling
1 1/4 pounds heirloom tomatoes (5 or 6 small tomatoes of various colors)
Kosher salt and freshly ground black pepper
2 large eggs
1 cup fresh ricotta
1 teaspoon grated lemon zest
2 cloves garlic, grated
1/2 cup grated Parmesan
Extra-virgin olive oil, for brushing and drizzling 1/4 cup torn fresh mint
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Roll the puff pastry to a 14-by-11-inch rectangle on a lightly floured work surface. Trim any rough edges. Transfer to the prepared baking sheet. With a paring knife or pizza cutter, lightly score a 1-inch border around the edges, taking care not to cut all the way through. Prick the center all over with a fork. Use the back of a paring knife to score diagonal ridges on the crust. Refrigerate while you prepare the filling and tomatoes. Thinly slice the tomatoes (slightly less than 1/4 inch). Arrange the slices in a single layer on a double layer of paper towels and sprinkle with salt. Let drain 15 minutes. For the filling, beat one of the eggs in a medium bowl. Add the ricotta, lemon zest, garlic and 1/4 cup of the Parmesan. Season with 1/2 teaspoon salt and several grinds of black pepper. Mix well to combine. Beat the remaining egg and brush over the pastry. Sprinkle the remaining 1/4 cup Parmesan inside the border. Then spread the ricotta filling inside the border. Pat the tomatoes dry and arrange in one layer over the filling and season with salt and pepper. Bake until the crust is puffed and deep golden brown and the ricotta is set under the tomatoes, about 25 minutes. Let cool on a rack at least 10 minutes. Brush the tomatoes lightly with olive oil. Drizzle 1 tablespoon of olive oil over the entire tart, sprinkle with the mint and cut into squares.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 8300,"Ethos Burger 2 1/2 pounds bacon, chopped 3 tablespoons chopped fresh rosemary 3/4 cup apple cider vinegar
1/3 cup brown sugar
1/4 cup maple syrup
Pinch each kosher salt and freshly ground black pepper
2 large leeks, dark green tops removed 1 tablespoon butter
Oil, for cooking
1 teaspoon whole coriander seeds 1 teaspoon juniper berries
1 teaspoon black peppercorns
1 cup white wine
Kosher salt and freshly ground black pepper Four 8-ounce all-beef patties, preferably minimum 25 percent fat content Kosher salt and freshly ground black pepper
4 tablespoons butter
Two 2- to 4-inch sprigs fresh rosemary
Two 2- to 4-inch springs fresh thyme
4 slices white Cheddar 4 burger buns, preferably freshly baked croissants from your local bakery, split Instructions: For the bacon vinaigrette: Cook the bacon in a hot saute pan or saucepan until fat is rendered and bacon is crisp. Add rosemary to the crispy bacon, and fry briefly to release the aromatics in the herbs. Drain cooked bacon and rosemary; reserve bacon fat. Blend the apple cider vinegar, brown sugar and maple syrup in a food processor, then continue to blend, slowly adding the bacon fat until mixture is emulsified. Transfer to a bowl; fold cooked bacon and rosemary into vinaigrette and season with salt and pepper. Refrigerate until use; can be held for up to one month (see Cook's Note). For the sauteed leeks: Cut the leeks in half lengthwise; rinse well to remove all dirt and debris. Thinly slice lengthwise into julienne strips. Add butter and some oil to a saute pan and heat until hot and bubbling. Add coriander seeds, juniper berries, peppercorns and leeks and cook until leeks start to caramelize. Deglaze pan with white wine, and continue cooking until leeks are soft. Remove whole spices and season to taste. For the burger: Preheat oven to 400 degrees F. Preheat a grill pan over high heat, or heat a large saute pan until almost smoking. Heavily sprinkle the beef patties with salt and pepper on both sides. Sear the beef patties for approximately 1 to 2 minutes per side. Add the butter and herbs and transfer the pan to the oven. Cook until patties reach desired internal temperature, occasionally basting with the butter/herb pan juices, an additional 8 to 12 minutes, Add one slice white Cheddar to each patty in the last minute of cooking to melt. Meanwhile, warm 1 cup bacon vinaigrette and 1 cup sauteed leeks on the stovetop in medium saucepans and toast burger buns. Place a patty on each bun and top with each the bacon vinaigrette and leeks. Close burgers and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 8301,"Air Fryer Sweet Potatoes Two 8-ounce sweet potatoes, scrubbed 2 teaspoons olive oil Kosher salt and freshly ground black pepper Unsalted butter, for serving Chopped fresh chives, for serving Instructions: Toss the sweet potatoes with the oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until evenly coated. Place the potatoes in the basket of a 6-quart air fryer. Cook at 400 degrees F until crispy on the outside and tender on the inside, flipping halfway through, 35 to 40 minutes. Cut lengthwise along the top of each potato, being careful of the hot steam, then fluff the inside with a fork and season with a pinch of salt. Top with a pat of butter and chopped fresh chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8302,"Sweet Cherry Tea 1/2-ounce sweet tea flavored vodka (recommend: FireFly) 1/2-ounce cherry schnapps liqueur Dash cherry juice Splash lemonade Ice Michigan cherries, for garnish Instructions: Pour all the ingredients, except the cherries, into a shaker filled with ice. Shake a couple of times and pour into a serving glass. Garnish with 2 Michigan cherries on toothpick. ","[Riesling, Moscato, Vinho Verde]" 8303,"Minted Fruit Salad 10 cups assorted fresh fruit, such as cantaloupe, honeydew, papaya, pineapple, mango, strawberries, and seedless red grapes, cut into bite-size pieces 1 lime, juiced (about 1/4 cup) 2 tablespoons orange liqueur (recommended: Cointreau) 2 tablespoons finely chopped fresh mint leaves Instructions: Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 8304,"Canchita, the Un-popped Popcorn of Peru Vegetable oil, for frying (about 2 cups) 1 to 2 cups canchita corn (also known as chulpe) Salt Instructions: Heat the oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8305,"Baby Vegetables with Tarragon Nage 2 tablespoons sea salt 1 pound baby vegetables (zucchini, pattypan squash, carrots, etc.) 2 cloves garlic, sliced thin 5 ounces sweet butter (1 stick plus 2 tablespoons) 5 tablespoons cold water 2 tablespoons fresh tarragon, chopped 1/2 teaspoon fresh ground black pepper Instructions: Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander. Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well. In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8306,"Broccoli Casserole 1/2 cup mayonnaise 1/2 cup plain yogurt 1 1/4 cup shredded sharp cheddar cheese 1/3 cup blue cheese dressing 2 eggs 1/2 teaspoon salt 1 1/2 teaspoon fresh ground black pepper Flavor Pack from Ramen 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter 1 package chicken flavored Ramen noodles, broken up Instructions: Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 8307,"Swick and Swick World Championship Chili 2 tablespoons vegetable oil 2 3/4 pounds tri-tip sirloin, cut into 1/4-inch cubes 1 tablespoon chili powder 3/4 cup finely chopped onion 5 medium cloves garlic, pressed into a paste 1 (14 1/2-ounce) can chicken broth 2 canned whole green chiles, seeded and finely chopped 1 cup beef broth 1/2 cup prepared Mexican-style tomato sauce 1/2 cup prepared tomato sauce 1 teaspoon hot sauce 1/2 cup California-style chili powder 2 1/4 tablespoons New Mexico-style chili powder 1 1/4 tablespoons ground cumin 1 teaspoon salt 1/2 teaspoon arbol chili powder 1/2 teaspoon New Mexico-style chili powder 1/4 teaspoon monosodium glutamate Pinch brown sugar Pinch jalapeno powder Instructions: Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef. Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour. Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour. Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes. Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 8308,"Eggnog 4 egg yolks 1/3 cup sugar, plus 1 tablespoon 1 pint whole milk 1 cup heavy cream 3 ounces bourbon 1 teaspoon freshly grated nutmeg 4 egg whites* Instructions: In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. Cook's Note: For cooked eggnog, follow procedure below. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. ","[Chardonnay, Brut Ros, Riesling, Sparkling Shiraz]" 8309,"Grilled Rabbit and Vegetables 1 (3 to 4 pound) rabbit, cut into 8 pieces Fine sea salt and freshly ground white pepper 1/2 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1 bunch thyme 1 bunch rosemary 2 tomatoes, halved 1 eggplant, sliced crosswise into 1/2-inch-thick pieces 2 round zucchini, sliced on a bias into 1/2-inch thickness (you can substitute regular zucchini) Instructions: Prepare a grill or heat up a grill pan. If available, place a piece of slate on the grill and heat for at least 5 minutes. Meanwhile, place the rabbit on a platter and season with salt and pepper. Drizzle 3 tablespoons of olive oil over and scatter garlic slices from 3 cloves, 8 sprigs of thyme and 4 sprigs of rosemary (halved to make 8). Allow it to marinate while the grill is heating. When the slate is hot, place the rabbit pieces on the slate. Cook on each side until the rabbit is nicely seared and cooked through, about 5 to 7 minutes per side. Remove the garlic cloves and discard if they begin to burn, they will give a harsh flavor to the rabbit. Season the vegetables with salt and pepper and drizzle with olive oil. Halfway into cooking the rabbit, place the vegetables on the slate and place a sprig of thyme and rosemary and a few slices of garlic on each. Cook on each side until nicely browned and softened, about 2 to 3 minutes per side. Serve hot or room temperature. ","[Burgundy, Barolo, Tempranillo, Garnacha]

" 8310,"Florentine Cookies 1 stick unsalted butter 3/4 cup brown sugar 1/2 cup corn syrup 1/2 cup ground pecans 1 cup flour 1 cup chocolate chips Instructions: Preheat oven to 350 degrees F. In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste. In a small saucepan, melt the butter. Add the brown sugar and the corn syrup. Bring to boil. Remove from the heat and add the ground pecans, and flour. Mix well. Drop teaspoonfuls onto a greased cookie sheet. Bake for 5 to 8 minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for 5 minutes. Transfer to wire rack. Place chocolate chips in a small plastic bag. Immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag. Pipe a chocolate squiggle onto each cookie. Allow chocolate to harden before storing cookies. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 8311,"Mojo Pork Tacos 1 bunch fresh cilantro 1 bunch fresh parsley 1 cup whole cloves garlic 1 cup grapefruit juice 1 cup lime juice 1 cup orange juice 1 cup dried oregano 1 ounce coarsely ground black pepper One 8- to 12-pound pork butt (bone-in preferred) 1 1/2 cups apple cider vinegar 4 ounces dark brown sugar 5 whole cloves garlic 1 teaspoon crushed red pepper flakes 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1 piece jicama 2 Granny Smith apples 1/2 bunch fresh cilantro, leaves picked 1 cup diced plum tomatoes 1/4 cup diced red onion 1 tablespoon chopped garlic 1 teaspoon chopped fresh cilantro, plus more leaves for serving 1/2 jalape?o, diced 1/2 lime, juiced Salt and pepper Tortillas, for serving Instructions: For the pork: Combine the cilantro, parsley, garlic, grapefruit juice, lime juice, orange juice, oregano and black pepper in a blender and pure. Pour the marinade over the pork butt in a bowl and refrigerate, covered, for 24 hours. To cook the pork, place it in a preheated smoker, using an oak and apple wood blend. Smoke until the internal temperature has reached 185 to 190 degrees F, 8 to 12 hours (see Cook's Note). When finished, the pork should be tender enough to yield fully to the touch. Cover and let cool, 1 hour. Using your weight, press down on the pork to break up. Uncover and pull apart/shred any remaining chunks of meat. For the apple-jicama slaw: Combine the vinegar, brown sugar, garlic, red pepper flakes, salt and pepper in a small pot and simmer for 45 minutes. Allow to cool. Peel the jicama and slice into thin sheets using a mandoline. Stack the sheets and julienne into thin sticks. Apply the same process to the apples, leaving the skin on. Combine half the marinade with the jicama and apple in a bowl, then finish with the cilantro leaves. Reserve the remaining marinade to use directly on the pork. For the pico de gallo: Combine the tomatoes, onions, garlic, cilantro, jalape?os and lime juice in a bowl, then toss to mix and season to your preference. Heat the tortillas in your preferred method (a dry saut pan over medium heat works well). Pile the mojo pork into a folded tortilla, then top with the juicy apple-jicama slaw and finish with picked cilantro and pico de gallo. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 8312,"Sausage, Peppers and Onions 1/4 cup extra-virgin olive oil 1 pound sweet Italian turkey sausage 2 red bell peppers, sliced 2 yellow onions, sliced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon dried oregano 1/2 cup chopped fresh basil leaves 4 garlic cloves, chopped 2 tablespoons tomato paste 1 cup Marsala wine 1 (15-ounce) can diced tomatoes 1/4 teaspoon red pepper flakes, optional 4 to 6 fresh Italian sandwich rolls, optional Instructions: Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 8313,"Gin and Jam 2 ounces best-quality gin 2 tablespoons Quick Peach-Raspberry Jam, recipe follows, or your favorite jam Splash peach-flavored sparkling water or club soda 2 pounds very ripe peaches, peeled and coarsely chopped 1/2 to 3/4 cup granulated sugar Juice of 1/2 lemon 1 pint raspberries Instructions: Combine the gin, jam and some ice cubes in a cocktail shaker. Shake for 15 seconds, then strain into a coupe glass. Top with a splash of sparkling water. Serve immediately. Combine the peaches, sugar and lemon juice in a nonreactive medium saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, mashing the peaches occasionally with a potato masher, until the mixture thickens and sticks to a spoon, about 20 minutes. Remove the saucepan from the heat and stir in the raspberries. Let cool to room temperature, stirring occasionally. Transfer the jam to a nonreactive container with a lid and refrigerate until ready to use. The jam will keep in the refrigerator for up to 1 week. ","[Gin, Prosecco, Ros, Cava]" 8314,"Smoked Wings in Alabama White Sauce 2 cups kosher salt 1 1/2 cups light brown sugar
1/2 cup paprika
1/2 cup white sugar
3 tablespoons lemon pepper
2 tablespoons chili powder
1 tablespoon freshly cracked black pepper 1 tablespoon cayenne pepper
4 teaspoons dry mustard
1 teaspoon garlic powder
40 pounds chicken wings Alabama White Sauce, for serving, recipe follows 4 cups mayonnaise 2 cups cider vinegar
3 tablespoons white sugar
2 tablespoons ground black pepper
2 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
Instructions: Prepare a smoker to 250 degrees F. For the rub: Combine the salt, brown sugar, paprika, white sugar, lemon pepper, chili powder, black pepper, cayenne pepper, dry mustard and garlic powder in a large bowl. For the wings: Wash and drain the chicken wings in a 2-compartment sink. Drain in a colander and move to a large mixing bowl. Sprinkle with 1 cup of the rub and toss. Distribute the wings evenly on smoker racks. Smoke for 2 1/2 hours. Place in a cooler overnight. When ready to eat, fry a serving for 1 to 2 minutes in hot oil and toss in some Alabama white sauce. Mix the mayonnaise, vinegar, white sugar, black pepper, kosher salt, chili powder, Worcestershire sauce and minced garlic in a bowl. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 8315,"Apple Pie Cupcakes 1 tablespoon unsalted butter 2 Golden Delicious apples, peeled and diced 2 tablespoons packed light brown sugar 1 tablespoon all-purpose flour 1 tablespoon bourbon (or water) 1 tablespoon water, plus more if needed 1/2 teaspoon ground cinnamon 1 1/4 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, melted 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup sour cream 2 large eggs 1 teaspoon pure vanilla extract 1 sheet refrigerated pie dough 1 large egg, lightly beaten 1 tablespoon coarse sugar 1 cup heavy cream 1/2 cup sour cream 1/2 cup confectioners' sugar Instructions: Make the filling: Melt the butter in a medium saucepan over medium heat. Stir in the apples, brown sugar, flour, bourbon, water and cinnamon. Cover and cook, stirring often, until the apples are soft and the sauce is thick, about 10 minutes. (Add a splash more water if the apples are sticking.) Remove from the heat; set aside. Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, granulated sugar, brown sugar, sour cream, eggs and vanilla in a large bowl. Add the flour mixture and whisk until just combined. Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake 12 minutes and remove from the oven. Drop 1 tablespoon of the apple filling on top of each cupcake, then continue baking until the cupcakes are golden around the edges, about 8 more minutes (it?s OK if they still look a bit wet). Let cool 5 minutes in the pan, then transfer the cupcakes to a rack to cool completely. Make the lattice crusts: Line a baking sheet with parchment paper. Unroll the pie dough on a cutting board. Cut into 1/4- to 1/2-inch strips and arrange in a lattice pattern. Cut out twelve 2-inch rounds from the lattice using a cookie cutter; place on the prepared baking sheet. Brush with the beaten egg and sprinkle with the coarse sugar. Bake until golden, about 15 minutes. Let cool completely on the baking sheet. Make the frosting: Beat the heavy cream, sour cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 4 minutes. Spread on the cupcakes; top each with a lattice crust. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8316,"Olive Oil Chocolate Shell 2 cups chopped 60 percent dark chocolate 2 tablespoons olive oil
Flakey salt, for sprinkling
Instructions: Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated. Allow chocolate to cool slightly before serving (to avoid melting the ice cream); be sure to keep stirring to avoid hardening. Spoon over ice cream (do not dip anything into the chocolate or it will spoil). Finish with a pinch of flakey salt before the chocolate hardens. Store at room temperature in an airtight container; if chocolate solidifies, reheat and whisk before using. ","[Rioja, Barolo, Syrah, Tempranillo]" 8317,"Black Forest Belgian Waffles 2 cups all-purpose flour 2/3 cup confectioners' sugar 1/2 cup unsweetened cocoa powder (preferably Dutch-process) 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups milk, warmed 1 stick unsalted butter, melted and cooled, plus more for the waffle iron 1/4 cup coconut oil, melted and cooled 2 large eggs, separated 1 1/2 teaspoons pure vanilla extract 1/2 cup mini chocolate chips 1 1/2 cups drained pitted sour cherries, plus 3/4 cup juice from the jar 3/4 cup sour cherry preserves 1/3 cup pure maple syrup 1/4 teaspoon pure almond extract Whipped cream, for serving Instructions: Make the waffle batter: Whisk the flour, confectioners' sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. Whisk the milk, melted butter and coconut oil, egg yolks and vanilla in a medium bowl until combined. Add the milk mixture to the flour mixture and stir with a rubber spatula until combined (it's OK if a few lumps remain). In a separate large bowl, whisk the egg whites until stiff peaks form, about 3 minutes. Fold the beaten egg whites into the batter, then fold in the mini chocolate chips. Loosely cover with plastic wrap and let stand at room temperature at least 15 minutes and up to 1 hour. Meanwhile, make the cherry sauce: Bring the cherries and their juice, preserves and maple syrup to a simmer in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrupy, about 20 minutes. Remove from the heat and stir in the almond extract. Set aside until ready to serve. Cook the waffles: Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet. Preheat a waffle iron (preferable Belgian-style). Lightly brush the waffle iron with melted butter; pour in the batter, filling each compartment about three-quarters full. Close and cook according to the manufacturer's instructions. Transfer the waffles to the rack and keep warm in the oven. Repeat to make more waffles, brushing the waffle iron with more butter each time. Thin the cherry sauce with a splash of water, if necessary. Serve the waffles with whipped cream and the sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 8318,"Deconstructed Falafel Salad 1 tablespoon dried oregano 2 teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon kosher salt
One 19-ounce can chickpeas, rinsed, drained and patted dry
2 tablespoons olive oil
1/2 cup fresh parsley leaves
1/2 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons tahini paste
2 small cloves garlic, minced (about 1 1/2 teaspoons)
4 cups chopped romaine lettuce (about 1 head)
1 large tomato, diced
1 medium cucumber, seeded and diced
1 tablespoon toasted white sesame seeds Hot sauce, for serving, optional
Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the oregano, thyme and cumin with 1/2 teaspoon of the salt. Add the chickpeas and then the olive oil, and toss until the chickpeas are evenly coated with the spice mixture. Spread the chickpeas out onto the baking sheet and bake for 20 minutes. Add the parsley leaves to the bowl where the chickpeas were tossed. Gently stir the parsley leaves so they are coated with the leftover oil and spices and set aside. While the chickpeas are cooking, whisk together the yogurt, lemon juice, tahini, garlic and remaining 1/2 teaspoon salt in a medium bowl. Refrigerate until ready to serve. Remove the baking sheet from the oven, sprinkle the parsley leaves on top of the chickpeas and cook for another 10 minutes. (Try to avoid the parsley touching the parchment paper, as it is more likely to burn this way.) To serve: On a large platter, put down a layer of the chopped lettuce and top with the tomatoes and cucumbers. Scatter the crispy chickpeas over the top of the salad. Drizzle the yogurt and tahini dressing over top of the chickpeas, sprinkle with the sesame seeds and serve with hot sauce on the side if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 8319,"Peach Sangria 1 pound fresh peaches, pitted and sliced 750 milliliter bottle dry Riesling 3/4 cup orange liqueur, such as Grand Marnier Club soda, for serving Instructions: To a pitcher, add the sliced peaches, Riesling and orange liqueur. Chill and infuse for 1 hour. Pour into glasses and top with some club soda. Serve! ","[Riesling, Moscato, Vinho Verde]" 8320,"Real Cornbread 4 tablespoons drippings (such as bacon) 2 cups finely ground white cornmeal 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 large egg 1 1/2 cups buttermilk Instructions: Preheat the oven to 450 degrees. Put the drippings in a 9-inch cast iron skillet. Place the skillet in the oven and let the drippings heat while you prepare the batter. In a big bowl, mix the cornmeal, salt, and baking soda. Add the egg and buttermilk, and stir until just blended. The drippings should be good and hot, but not smoking, by now. Carefully remove the skillet from the oven and swirl gently to coat it with drippings. Pour the rest of the drippings into the batter. It should crackle and pop. Mix quickly and lightly, just to blend, then pour the batter into the skillet and put it back in the oven. Bake 20 to 25 minutes, until the bread is set in the middle, the edges are browned, and the top crust is golden. Serve hot, cut into wedges and lifted straight out of the skillet. If you prefer, turn the skillet upside down and let the cornbread slip out on a big plate. If your cast-iron is seasoned well, it will do so easily. ","[Zinfandel, Petite Sirah, Tempranillo, Barbera]" 8321,"Roasted Garlic and Four-Cheese Pull-Apart Bread 8 cloves garlic, peeled 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 1/2 cup grated mozzarella 1/2 cup grated fontina 1/2 cup grated Parmesan
1/2 cup grated Romano
2 teaspoons chopped chives
1/2 teaspoon crushed red pepper flakes
1 round artisan or sourdough loaf
1 stick (1/2 cup) salted butter, melted Instructions: Preheat the oven to 375 degrees F. Put the garlic cloves on a square of heavy foil, drizzle with the olive oil and sprinkle on some salt and pepper. Wrap it up and bake until the garlic is golden, nutty and mushy, about 1 hour. Let cool. Lower the oven temperature to 350 degrees F. Mix the garlic together with the 4 cheeses, chives, crushed red pepper flakes and some black pepper in a bowl. Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Stuff the cheese mixture in between the rows. Drizzle the melted butter all over the top. Wrap in foil and bake for 25 minutes. Open up the foil and bake until the cheese is hot and bubbly, another 10 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8322,"Baked Cheese Grits 4 tablespoons unsalted butter, plus more for buttering the baking dish 4 cups low-sodium chicken broth 3 cups milk Kosher salt 1/4 teaspoon cayenne pepper 1 1/4 cups grits (not instant) 3/4 cup grated sharp Cheddar 3/4 cup grated pepper-jack cheese 3 large eggs, lightly beaten 1 scallion, thinly sliced, optional Instructions: Preheat the oven to 350 degrees F. Butter a deep casserole dish. Bring the chicken broth, milk, 1 1/2 teaspoons salt and cayenne to a boil in a medium saucepan. Slowly whisk in the grits and lower the heat to a simmer. Cover and cook, stirring occasionally, until thick, about 30 minutes. Remove from the heat and stir in the Cheddar and pepper-jack cheeses and butter until melted and smooth; cool slightly. Stir in the eggs and transfer the mixture to the prepared casserole dish. Smooth the top of the grits and then bake until just set and lightly brown, about 1 hour. Let rest for at least 5 minutes. Scatter with the scallions, if using, and cut into squares.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8323,"Blackened Home-Fried Potatoes from Hell 2 pounds potatoes (Yukon gold, white, or red potatoes are best, but or baking potatoes, like russets, work well too) Too much butter Too much olive oil 6 cloves garlic, diced 1 medium-size cooking onion, diced 1/2 cup fresh rosemary, thyme, or dill, stems discarded before measuring Salt and freshly ground black pepper Instructions: Quarter potatoes, skin on, and boil them in 8 cups of water with a teaspoon of salt for approximately 20 minutes, or until tender to the poke of a fork. Drain water. In your best large nonstick pan or well-seasoned skillet, over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter/oil mixture is hot, transfer potatoes to pan and use a spatula to chop the quarters into smaller pieces (there is no science here). As the potatoes absorb the butter and oil during cooking, continue to add equal amounts of each, as required, to keep the pan well greased. Saute for 20 minutes, turning occasionally, or until potatoes begin browning on all sides. If the potatoes start burning before they brown, reduce the heat. Add garlic, and onions and continue cooking for 15 more minutes, or until potatoes, garlic and onions are all very browned and crispy. When it seems potatoes are almost done to your liking, add herbs, salt, and pepper to taste and toss well. Serve immediately on warmed plates. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8324,"Roasted Pork Loin with Brussels Sprouts, Shallots, Garlic 1/2 cup Dijon mustard 1/4 cup grainy mustard 1 lemon, zested and juiced, plus 1 lemon, zested and juiced (2 lemons total) 8 sprigs fresh thyme 2 tablespoons unsalted butter, softened 4 tablespoons extra-virgin olive oil 1 pork loin, preferably center cut or relatively \even\ in thickness from 1 side to the other Kosher salt and freshly ground black pepper 12 cloves, or 1 head, garlic, cloves separated but not peeled 2 cups Brussels sprouts, ends trimmed and dry outer leaves removed 14 to 20 small shallots, peeled 1 teaspoon red chili flakes 1 slice rye bread, diced 1 tablespoon sherry vinegar Instructions: Preheat the oven to 500 degrees F. In a medium bowl, add the Dijon mustard, grainy mustard, the zest and juice from 1 of the lemons, the fresh thyme and the butter. Whisk together and set aside. Heat a large cast iron skillet over high heat and add 2 tablespoons extra-virgin olive oil to the pan. Season the meat on all sides with salt and pepper, to taste, and gingerly put the pork loin in the hot oil. Brown the pork, without moving it around, for 3 minutes. Use a pair of kitchen tongs or 2 large spoons, to gently, but firmly, rotate the pork a 1/4 turn in the oil. Repeat this process turning the pork every 3 to 4 minutes. The most important thing? Be patient. Get the other vegetables together as the meat browns. Meanwhile, toss the garlic cloves, Brussels sprouts and shallots in a bowl with the remaining 2 tablespoons of extra-virgin olive oil. Season with salt, to taste, and stir in the chili flakes. Heat a roasting pan over medium-high heat. Arrange the vegetables evenly in the bottom of the roasting pan and cook just until the vegetables begin to caramelize, about 5 minutes. When the pork is browned on all sides, remove it from the skillet and put it on a rack in the roasting pan, flesh side up, fatty side down. In the same cast iron pan that was used to brown the pork, discard some of the leftover fat, leaving about 1 to 2 tablespoons in the pan. Add the diced bread and toast over low heat. Remove to a paper towel lined plate and set aside until service. Take care to disperse the vegetables so the heat in the oven can circulate around and under the pork as it cooks. Pour the mustard mixture over the pork. Turn the oven temperature down to 350 degrees F and put the roasting pan in the center of the oven and roast for 30 minutes. Test the temperature in the center of the loin. You are looking for an \ideal\ internal temperature of 90 degrees F on an instant-read thermometer. Roast for 10 to 15 additional minutes and test again. You are looking for an ideal temperature of 125 degrees F. Remove the pork from the pan and allow it to \rest\ for 10 minutes. Put the roasting pan on top of the stove, over low heat, and add the vinegar and the juice and zest from the remaining lemon. Stir to blend with the vegetables. Taste for seasoning. Arrange the pork in the center of a platter (sliced or whole) and spoon the vegetables and any cooking liquid over the top. Garnish with croutons and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 8325,"Grilled Beef Tenderloin with Grilled Spring Onions 1 tablespoon toasted coriander seeds 1 tablespoon toasted cumin seeds 1/2 tablespoon cayenne pepper 1 beef tenderloin, trimmed (about 3 pounds) Kosher salt Extra-virgin olive oil 2 bunches spring onions, stems removed, cut in 1/2 Horseradish Cream, recipe follows 1/2 cup prepared horseradish 1/2 cup creme fraiche 1/2 cup mayonnaise 1 garlic clove, smashed and finely chopped 1/2 lemon, juiced 1 bunch chives, finely chopped Kosher salt. if needed Instructions: Preheat grill to medium-high. Grind the toasted spices in a spice grinder and add to a small bowl with cayenne. Fold the tail end of the beef under to create a roll of meat that is even in thickness. Tie with butcher's twine to secure. This will help the meat to cook evenly and to be handled easily. Once the tenderloin is tied, season the beef generously with salt and rub with the spice mix. Give it a little massage with extra-virgin olive oil. Place the tenderloin on the preheated grill and grill on all sides until it is very brown and charred on the outside. When the tenderloin is nice and brown on all the sides, move it to a cooler part of the grill and shut the grill and cook until it is cooked to the desired doneness (medium rare for me), about 20 to 25 minutes or so for medium-rare. If cooking indoors, put the meat in a preheated 375 degrees F oven to roast to the desired doneness, about 125 to 130 degrees F for medium-rare. Remove the meat from the grill or oven to a cutting board and let rest for about 10 minutes before slicing; this will keep the tenderloin very juicy. Meanwhile, toss the onions with extra-virgin olive oil and salt and place on the preheated grill. Grill until they are soft and charred. Remove from the grill and reserve. To serve, remove the string from the beef. Cut into relatively thin slices, but thicker if you prefer. Serve 3 slices of beef, for each serving, with the grilled onions and a spoonful of Horseradish Cream. MMMMM...BIG MEAT! Combine all the ingredients in a serving bowl. Taste for seasoning, adjust salt if needed. Easy peasy! ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 8326,"Ed's Mother's Meatloaf 4 eggs 4 onions, 1 pound 5 tablespoons duck fat or butter 1 teaspoon kosher salt or 1/2 teaspoon table salt 1 teaspoon Worcestershire sauce (recommended: Lea and Perrins) 2 pounds ground beef, preferably organic 2 cups fresh breadcrumbs 10 ounces (approx. 20 slices) bacon 1 large roasting pan Instructions: Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water. Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool. Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands. Add the remaining raw egg and mix again before finally adding the breadcrumbs. Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf. Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it. Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks. Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 8327,"Vegetable Tart 5 cups all-purpose flour 1 1/2 teaspoons fine salt
1 pound (4 sticks) cold butter, cut into 1/2 inch cubes
4 egg yolks
1/2 cup ice water
2 tablespoons olive oil
6 cloves garlic, minced
2 sprigs fresh thyme
1 small onion, chopped
Salt and freshly ground black pepper
8 ounces Gruyere or Swiss cheese, grated
1 zucchini, sliced into 1/4-inch coins 1 yellow squash, sliced into 1/4-inch coins
1 butternut squash, peeled, quartered and sliced into 1/4-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper 2 eggs, beaten 1 cup half-and-half
1 teaspoon lemon zest
1 teaspoon chopped fresh thyme
Salt and freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Place a quarter-sheet pan or pie plate on a rimmed baking sheet lined with foil or parchment paper. For the pie crust: In a food processor, pulse the flour, salt and butter together until the butter is the size of peas. Add the egg yolks and pulse until well combined. While pulsing, slowly add the ice water until the dough just comes together. Tip out onto a board and wrap in plastic wrap. Chill in the fridge for 30 minutes. When the dough is rested, roll out into a rectangle and place into the prepared baking sheet. Line with parchment paper and fill with pie weights. Blind bake for 20 minutes. Remove the weights and parchment and bake for another 10 minutes until golden. Set aside. Turn the oven temperature up to 375 degrees F. In a medium skillet over medium heat, drizzle in the olive oil. Add the garlic, thyme sprigs and onion and saute until translucent. Season to taste with salt and pepper. Set aside to cool; discard the thyme. For the vegetables: Lay the zucchini, yellow squash and butternut squash on a parchment-lined half-sheet pan. Drizzle with olive oil and season with salt and pepper. Bake for about 5 minutes in the oven, just enough to partially cooked the vegetables. For the custard: In a medium bowl, whisk together the eggs and half-and-half. Add the lemon zest, chopped thyme, and salt and pepper. Set aside. Cover the base of the pie crust with the cooked onions and sprinkle over half of the cheese. Arrange the vegetables on top, and then pour over the custard mixture carefully. Sprinkle over the rest of the cheese. Bake for about 30 minutes, or until the center is set. Cool for at least 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8328,"Ultimate Should Be a $1000 Pizza 1 cup creme fraiche 2 teaspoons truffle oil One 12-inch, thin pizza crust, cooked and cooled One 4-ounce package smoked salmon 1 cup lump crabmeat One 2-ounce jar black lumpfish caviar One 2-ounce jar red lumpfish caviar One 2-ounce jar white lumpfish caviar Fresh chives, finely chopped for garnish Instructions: Mix the creme fraiche with the truffle oil and spread it evenly over the crust. Place the smoked salmon slices on top in one layer. Sprinkle the crabmeat evenly over the pizza. Dollop the caviars onto the pizza. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 8329,"Apricot Spritzer 1 cup apricot nectar 1 bottle sparkling wine, well chilled Instructions: Divide the apricot nectar among 4 chilled champagne flutes or coupe glasses. Top with the sparkling wine and serve immediately. ","[Prosecco, Cava, Sparkling Shiraz]" 8330,"Whole Branzino Roasted in Sea Salt with Aromatic Herbs 2 teaspoons salt 1 tablespoon lemon juice 3 teaspoons light extra-virgin olive oil 1/2 teaspoon dried Aromatic Herbs, recipe follows 1 Mediterranean branzino (about 2 pounds) 6 egg whites 4 tablespoons all-purpose flour 3 pounds sea salt 3 1/2 teaspoons dried Aromatic Herbs 1 teaspoon chopped dried parsley 1 teaspoon chopped dried tarragon 1/2 teaspoon chopped dried rosemary 1 teaspoon chopped dried dill 1/2 teaspoon chopped dried thyme Instructions: Serving suggestions: Steamed vegetables and plain mashed potatoes To make the vinaigrette sauce: In a small bowl, mix together salt and lemon juice, and then add the olive oil. When it comes time to serve, mix the aromatic herb mixture into the sauce, see Cook's note*. Preheat oven to 425 degrees F. Clean and dry the branzino. In a bowl, mix egg whites, flour, sea salt, and the aromatic herbs, creating a smooth mixture. Line the bottom of a baking pan with the parchment paper. Place the branzino onto the parchment paper. Cover the entire branzino (top and all sides but not the bottom) with the sea salt mixture. Bake for 20 minutes, and then remove from oven. While the fish is still in the baking pan, crack open the sea salt case, push it to the side, then fillet. Place the branzino fillets onto a plate. Serve with vinaigrette sauce on the side, steamed vegetables and plain mashed potatoes. Combine all herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 8331,"Ceviche de Atun 10 ounces sashimi grade yellow fin tuna 1 1/2 ounces (1 shot) or 3 tablespoons fresh lime juice 1 1/2 ounces (1 shot) or 3 tablespoons mescal 1/2 teaspoon ground cl de arbol powder 1 medium shallot, chopped fine 2 tablespoons chopped fresh cilantro leaves 1 avocado, halved, pitted, peeled, and diced Coconut Avocado Mousse, recipe follows Crispy plantains, as needed 3 red radishes, trimmed and julienned 2 ounces cl oil 4 large avocados, halved, pitted, and peeled 1 (14-ounce) can coconut milk 2 tablespoons fresh cilantro leaves 1 1/2 teaspoons kosher salt Instructions: Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and cl de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a \nest\ on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the cl oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth. ","[Tinto Fino, Verdejo, Sauvignon Blanc, Grner Veltliner]

" 8332,"Nacho Fries 1 Package Ore-Ida? Golden Crinkles? 6 Tablespoons Bacon, crumbled 1 Cup Cheddar Cheese Shredded ? Cup Sour Cream ? Cup Guacamole ? Cup Tomatoes, diced 2 Tablespoons Green Onion, sliced Instructions: 1.Cook Fries according to package instructions. 2.To serve, arrange Fries on serving plate. Sprinkle with bacon and cheese. Top with sour cream and guacamole, and sprinkle with tomatoes and green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 8333,"Brussels Sprouts with Chestnuts, Pancetta and Parsley 2 1/4 pounds Brussels sprouts 1 tablespoon vegetable oil 9 ounces pancetta, rind removed and cut into 1/2-inch cubes 2 tablespoons butter About 8 to 9 ounces vacuum-packed chestnuts 2 fluid ounces Marsala wine 1 large handful fresh parsley, chopped, divided Freshly ground black pepper Instructions: Slice the bottoms off each of the Brussels sprouts, cutting a cross onto the base as you go. Place the Brussels sprouts into a large saucepan of salted boiling water. Cook the Brussels sprouts for 5 minutes, or until they are tender but still retain a bit of bite. Remove the pan from the heat and drain the excess water from the Brussels sprouts. Heat the oil in a large clean saucepan. Add the pancetta cubes to the pan and cook until they are crisp and golden-brown in color, but not cooked to the point of having dried out. Add the butter and the chestnuts to the pancetta saucepan and with a wooden spoon or spatula, press down on them to break them up into pieces. Once the chestnuts have been warmed through, turn the heat up and add the Marsala to the pan. Cook until the mixture has reduced and thickened slightly. Add the sprouts and half the parsley to the saucepan and mix well. Season the Brussels sprouts with freshly ground black pepper. To serve, place the Brussels sprouts onto a warmed serving plate and sprinkle the remaining chopped parsley over the top. ","[Barolo, Barbaresco, Chianti, Rioja]" 8334,"Turkey Albondigas Soup 1/4 cup olive oil 8 garlic cloves, peeled 2 bunches cilantro, leaves only 1 tablespoon salt 1 1/2 teaspoons freshly ground black pepper 1 pound ground turkey or chicken, preferably dark meat 1 large egg, beaten 2/3 cup fresh bread crumbs 1/3 cup vegetable oil 1 large leek, trimmed, washed and thinly julienned 4 medium carrots, peeled and diced 1/4 head white cabbage, cored, and thinly sliced 1 to 2 jalapeno chiles, stemmed, seeded and thinly julienned 3 medium Roma tomatoes, cored, seeded and diced 2 1/2 quarts chicken stock 3 tablespoons white vinegar Instructions: Combine the olive oil, garlic, cilantro and 1 teaspoon each of the salt and pepper in a blender. Puree until smooth. In a large bowl, mix together the turkey or chicken, egg and cilantro paste. Add the bread crumbs and mix only until combined. Roll into small walnut-sized meatballs in the palms of your hands and place on a tray in the refrigerator. Heat 2 tablespoons of the vegetable oil in a large stockpot over high heat. Saute the leeks and carrots with the remaining 2 teaspoons salt and 1/2 teaspoon pepper for 2 to 4 minutes. Add the cabbage, jalapenos and tomatoes and cook, stirring frequently, until the vegetables are limp, about 3 minutes longer. Pour in the chicken stock. Bring to a boil, reduce to a simmer and cook, uncovered, 15 minutes. Meanwhile, heat the remaining oil in a medium skillet over medium-high heat until nearly smoking. Add the chilled meatballs in batches, shaking the pan to prevent sticking, and brown on all sides. Transfer with a slotted spoon to paper towels to drain. When all the meatballs are browned, transfer to the simmering stock and cook an additional 5 to 10 minutes. Stir in the vinegar and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8335,"Creamy, Lemony, Pepper-Parmesan Dressing on Romaine Lettuce Salad 3 heaping tablespoons mayonnaise 1 lemon, zested and juiced 1 teaspoon coarse pepper, eyeball the amount in the palm of your hand: 1 teaspoon is equal to about 1/3 of a palm full 3 tablespoons extra-virgin olive oil 1/2 cup grated Parmigiano-Reggiano Pinch salt 3 hearts romaine lettuce, chopped Instructions: Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula. Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8336,"Toasting Tiramisu Cocktail 2 ounces espresso liqueur 2 ounces dark rum Ice, as needed 1 ounce mascarpone 1 ounce heavy cream Ladyfinger, for serving Cocoa powder, for serving Instructions: Shake 2 ounces espresso liqueur with 2 ounces dark rum over ice; strain and pour into a small glass. Whisk equal parts mascarpone cheese and heavy cream and float on top of the espresso-rum mixture. Garnish with a ladyfinger and a dusting of cocoa powder. ","[Brunello di Montalcino, Barolo, Rioja]" 8337,"Grilled Portobello Sandwich 1 Portobello mushroom, gills removed ? Red pepper ? cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided 2 Slices Italian bread, ? Inch thick 1 Tbsp. MIRACLE WHIP? Dressing 2 tsp. pesto 1 Kraft Provolone Cheese Slice Instructions: Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich.\n\nSubstitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade.\n\nMake Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8338,"Couture Caramel Apples 1 1/2 cups white sugar 1 cup light corn syrup 1 teaspoon fine sea salt 1/4 cup (1/2 stick) butter, softened 1 cup heavy cream 1 teaspoon vanilla extract 6 wooden sticks 6 Granny Smith apples German Chocolate Apples: chopped salted pecans, toasted coconut, miniature chocolate morsels Peanut butter chocolates (recommended: Reese's Pieces - Halloween colors) Ginger snap crumbs and candied ginger Caramel popcorn apple: salted buttered popcorn Halloween sprinkles Instructions: Mix the white sugar, corn syrup, and salt in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 7 minutes, but do not stir or swirl around to mix. Watch it carefully at the end, as it will go from caramel to burnt in no time. Put an oven mitt on the hand you will be using to stir in the butter, and heavy cream, and stand back to avoid splattering. Slowly and carefully, stir in the butter and the heavy cream. Remove the pan from the heat and stir in the vanilla. Cool slightly. Put the apples on a cookie sheet lined with lightly greased aluminum foil. Insert wooden sticks 3/4 of the way into the stem end of each apple. Dip each apple into the caramel and scrape the excess caramel from the bottoms using the side of the saucepan. Roll the apples in the desired toppings and arrange them on the aluminum foil. Serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 8339,"Sangria 1 unwaxed orange 1 unwaxed lemon 2 peaches 1 to 2 tablespoons sugar 1 large bottle red wine, chilled 3 tablespoons brandy 1 cup mineral water, chilled Instructions: Rinse the citrus fruits in hot, running water, and dry them. Cut away the rind in a spiral, using a knife. Remove the pith from both fruits, and slice the flesh. Peel the peach flesh into pieces. Place the fruit in a large, glass pitcher. Sprinkle with sugar. Pour in the wine and brandy, then the water. Stir. Sangria should always be served ice cold. A few ice cubes may be added. ","[Tempranillo, Garnacha, Pinot Noir, Barbera]" 8340,"Cranberry Molds 2 1/4 cups cranberry juice cocktail 1 box (0.6 oz.) sugar-free cranberry gelatin (recommended: Jell-O) 3/4 cup orange flavored vodka 1 (16-ounce) can whole berry cranberry sauce (recommended: Ocean Spray) 2 tablespoons orange zest 1/2 cup chopped pecans Fresh cranberries and mint sprigs, for garnish Instructions: In a medium saucepan, bring the cranberry juice to a boil. Transfer to a medium mixing bowl and pour in the gelatin. Stir until gelatin is completely dissolved. Stir in vodka. Chill 1 1/2 to 2 hours in the refrigerator until it begins to set. Stir in remaining ingredients. Divide into 12 (4-ounce) molds. Refrigerate at least 4 hours to set. Remove from molds by first running the tip of a sharp knife around the edge of the mold to loosen side. Then dip the bottom of mold in a bowl of warm water. Invert onto a plate. Serve garnished with fresh cranberries and a sprig of fresh mint ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 8341,"The Big Island Punch 2 ounces white rum 1/2 ounce elderflower liqueur, such as St. Germaine 2 ounces pineapple juice 1 ounce fresh lime juice 1 ounce mango juice or mango nectar Ice Float of spiced rum 1/4 ounce grenadine Lime wheel, for garnish Orange wheel, for garnish Pineapple wedge (unpeeled), for garnish Instructions: To build the punch: In a shaker, combine the spirits and juices. Shake well, and then pour over ice in a tall island-style glass. Float the spiced rum and grenadine on top. Garnish with the lime and orange wheels and the pineapple wedge. ","[Rum, Grenadine, Mango Lassi]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Croutons and Parmesan Cheese 1 tablespoon butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14 " 8342,"Roasted Artichoke Salad 4 boxes (9 ounces each) frozen artichoke hearts, defrosted Good olive oil Kosher salt and freshly ground black pepper 1 shallot, minced 3 tablespoons freshly squeezed lemon juice 1 teaspoon Dijon mustard 5 tablespoons white wine vinegar or champagne vinegar, divided 1/2 cup chopped fresh basil leaves 6 tablespoons capers, drained 2 roasted red peppers, sliced thin 1/2 cup minced red onion 1/2 cup chopped fresh parsley leaves 2 pinches hot red pepper flakes, optional Instructions: Preheat the oven to 350 degrees F. Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes. Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside. Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 8343,"Pecorino with Honey and Hazelnuts 1 pound pecorino 1 cup skinless hazelnuts, toasted 3 tablespoons honey Instructions: Pull the cheese out of the refrigerator at least 1 hour before serving \u2013 it should be served at room temperature. Chop the hazelnuts coarsely. Break pecorino into large bite-size chunks. Place on plate and drizzle with honey. Top with chopped hazelnuts. ","[Vermentino, Gavi, Friulano, Barbera]" 8344,"Chocolate Chip and Peppermint Cookie Bark 12 round starlight mints 1 roll (18 oz) Pillsbury? refrigerated chocolate chip cookies 3/4 cup white vanilla baking chips 2 teaspoons vegetable oil Instructions: Heat oven to 350 degrees F. In resealable food-storage plastic bag, place mints. With rolling pin or flat side of meat mallet, coarsely crush mints. In ungreased 15x10x1-inch pan, break up cookie dough. In fine strainer and over dough, pour crushed mints; shake lightly so tiny pieces fall onto dough (reserve larger pieces of mints for garnish). With hands, knead tiny pieces of mints into dough; press dough in bottom of pan. Bake 14 to 16 minutes or until golden brown. Cool completely, about 10 minutes. In small microwavable bowl, microwave vanilla baking chips and oil on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. With fork, drizzle half of melted chip mixture over cooled bars. Sprinkle with reserved crushed mints. Drizzle with remaining melted chip mixture (if mixture begins to firm up, microwave 10 to 15 seconds). Let stand until set, about 10 minutes. Break into irregular 2- to 3-inch pieces. Store between sheets of waxed paper in tightly covered container. Cut this bark into bars instead of breaking it into pieces, if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 8345,"Classic Apple Crumb Pie 1 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons granulated sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into 1/2-inch cubes 1 tablespoon apple cider vinegar 1/4 cup ice water, plus more if needed 1 cup all-purpose flour 1/3 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick unsalted butter, cut into 1/2-inch pieces, at room temperature 3 pounds mixed apples (such as Golden Delicious, Granny Smith and Gala), peeled and sliced 1/4 inch thick 4 tablespoons unsalted butter, melted 1/3 cup granulated sugar 1/4 cup packed light brown sugar 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon 1/8 teaspoon salt Instructions: Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn\u2019t hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use. Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400?. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top. Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350? and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8346,"Caramel Apple Streusel Squares 2 1/4 cups Pillsbury BEST? All Purpose Flour 1 1/3 cups quick-cooking oats 2/3 cup firmly packed light brown sugar 1 tsp. ground cinnamon 3/4 tsp. baking soda 3/4 tsp. salt 1/4 tsp. ground nutmeg 1 cup cold butter, cut up 5 medium cooking apples, peeled, cored and thinly sliced
1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 (12 1/4 oz.) jar Smucker's? Caramel Flavored Topping, divided 1 cup chopped walnuts Vanilla ice cream Instructions: HEAT oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes. ARRANGE apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer. BAKE 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8347,"Grapefruit and Pepper Meringue Tartlets 1 unwaxed grapefruit, zest and juice only 3 1/2 ounces/100 grams sugar Pinch of salt 1 free-range egg plus 1 egg yolk 2 3/4 ounces/75 grams butter, very soft but not melted, plus more for buttering 2 3/4 ounces/75 grams sugar Generous pinch of salt 1/2 unwaxed lemon, zest only 2 free-range egg yolks 3 1/2 ounces/100 grams plain flour 2 teaspoons baking powder 3 1/2 ounces/100 grams sugar 2 free-range egg whites (roughly 2 1/4 ounces/60 grams) 1 heaped tablespoon cornflour (cornstarch) 1 3/4 ounces/50 grams soft butter, cubed Pinch of salt 1/2 teaspoon pepper Instructions: For the grapefruit curd: Measure 6 tablespoons/90 milliliters of grapefruit juice into a pan and whisk together with the zest, sugar, salt and eggs over a gentle heat. Sift in the cornflour and continue to whisk. Don't stop whisking at any point, otherwise the eggs will curdle. Once the curd is as thick as pureed tomatoes and has released a bubble or two, take it off the heat and whisk in the butter a cube at a time. Pour into a bowl and cover with cling film, placing it in direct contact with the curd to prevent a skin forming. Refrigerate for at least an hour (best overnight). For the biscuit base: Preheat the oven to 350 degrees F/180 degrees C/Gas 4 and butter six 3- by 2-inch/8- by 5-centimeter metal dessert rings. Cream together the butter and sugar with the salt and lemon zest until fluffy and pale in colour. Add the egg yolks and continue to beat. Sift the flour and baking powder together, add to the creamed mixture and continue beating until the dough comes together as a smooth paste. Put the dough into a piping bag fitted with a 1/3-inch/1-centimeter round nozzle. Pipe the dough into the rings in a spiral working from the outside towards the centre until the base is completely covered by a 1/8-inch/3- to 4-millimeter layer, and then pipe a ring round the edge to create a little dip for the curd to sit in. Bake until golden (but not too dark), 12 to 15 minutes. Remove the biscuit base from the oven and leave to cool for a couple of minutes before running a small sharp knife around the inside of each ring to release the biscuit. Transfer the biscuits to a wire rack (be careful as they're fragile) and leave to cool. For the Italian meringue: Put the sugar into a pan with 1 fluid ounce/40 milliliters water and place on a high heat. Bring to the soft-ball stage (245 degrees F/118 degrees C on a sugar thermometer) which will take about 10 minutes. To test without a thermometer, drop a tiny bit of sugar syrup into a bowl of very cold water. When it forms a soft sticky ball, it is ready. While waiting for the sugar syrup, start whisking the egg whites with the salt in a clean glass or metal bowl. Whisk until a light froth forms, stopping before any soft peaks can be formed. Once the sugar syrup has reached the soft-ball stage, beat the egg whites at the same time as pouring the syrup onto them in a thin stream. (Don't pour the syrup over the whisk, but down the side of the bowl.) Add the pepper and continue to whisk for 10 minutes or until the egg whites are glossy and stiff. To assemble, place a generous tablespoon of the grapefruit curd on top of the biscuits, followed by the meringue. Either place under a very hot grill for a couple of minutes or use a blowtorch to brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8348,"Online Round 2 Recipe - Crispy Eggplant and Pasta 1/2 (1-pound) package rigatoni Kosher salt 1 1/2 cups reserved tomato sauce from Crispy Eggplant Parmesan recipe 4 slices reserved eggplant from Crispy Eggplant Parmesan recipe 1/4 cup grated Parmesan 1 tablespoon chopped parsley leaves Instructions: Bring a large pot of salted water to a boil over medium heat. Add the pasta and cook according to package directions. In a large skillet over medium heat, add the tomato sauce. Chop the eggplant and set aside. When the pasta is cooked, drain it and add it to the skillet. Add the eggplant and toss together to completely coat the pasta with the sauce. Transfer to a serving bowl and serve immediately garnished with some cheese and parsley. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 8349,"Almond Arancini 1/2 cup slivered almonds 2 cups cold leftover risotto 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 1 large egg Twelve 1/2-inch cubes mozzarella (about 2 ounces) 1 cup panko breadcrumbs Extra-virgin olive oil, for shallow frying 2 cups warm store-bought marinara Instructions: Preheat the oven to 350 degrees F. Spread the nuts out on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool and chop. Mix the risotto, toasted almonds, parsley and egg in a large bowl until well combined. Wrap about 2 tablespoons of the mixture around each cube of cheese, making 12 balls. Roll in the panko to coat, then freeze until just firm, about 10 minutes. Heat about 1/2-inch oil in a large deep skillet over medium heat until it reaches 350 degrees F with a deep-fry thermometer (or when a few pieces of rice bubble rapidly in the oil). Fry the rice balls in batches, turning occasionally, until cooked through and golden brown on all sides, about 6 minutes. Use a slotted spoon to transfer the balls to a paper-towel-lined plate. Serve warm with marinara for dipping.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8350,"Coconut Chicken Fry 3 tablespoons vegetable or coconut oil 1 cinnamon stick 6 green cardamom pods, whole* 6 cloves, whole 1 onion, finely sliced 12 curry leaves* 3 to 4 whole green chiles 1 (1 1/2-inch) piece fresh ginger, cut into thin strips 6 cloves garlic, finely chopped 1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
Kosher salt and freshly ground black pepper 2 teaspoons garam masala
Boiling water 6 1/2-ounces freshly grated coconut 1 to 1 1/2 teaspoons fresh lemon juice Small handful chopped fresh cilantro, leaves and stems
Instructions: Heat the oil in a large pan over a medium heat. Add the cinnamon, cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
Add the curry leaves, chiles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, and freshly ground black pepper.
Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
Once the liquid has almost completely boiled away, add the grated coconut and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
Just before serving, stir in the chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8351,"Lasagna with Roasted Eggplant-Ricotta Filling 4 pints cherry tomatoes 2 tablespoons finely chopped fresh thyme 1 tablespoon fresh or 1 teaspoon dried oregano or marjoram 6 cloves garlic in jackets (skins) 4 tablespoons EVOO Salt and freshly ground black pepper 1/2 cup loosely packed fresh basil leaves, roughly chopped 1 large firm eggplant, halved lengthwise 2 pints fresh ricotta cheese 1 cup grated Parmigiano-Reggiano 2 egg yolks 1 box no-boil lasagna noodles, soaked in lukewarm water 5 minutes 3 cups shredded mozzarella cheese Instructions: Preheat the oven to 400 degrees F. Place the cherry tomatoes on a large baking sheet along with the thyme, oregano and garlic. Dress with 2 tablespoons of the EVOO, season with salt and pepper and toss to coat. Roast until the tomatoes burst, 35 to 45 minutes Brush the eggplant with the remaining 2 tablespoons EVOO and sprinkle with salt and pepper. Place cut-side down on a baking sheet and roast alongside the tomatoes until soft, 30 to 40 minutes. Let the tomatoes cool slightly, and then puree them with the basil in a food processor until smooth. Remove the skins from the garlic and puree the sauce with the roasted cloves before transferring the sauce to a bowl. When the eggplant has cooled, spoon out the flesh and add it into the cleaned bowl of the food processor along with the ricotta, Parmigiano-Reggiano, egg yolks and some salt and pepper. Puree the mixture until smooth and season with more salt and pepper. Ladle one-third of the tomato sauce into the bottom of a 9-by-13-inch casserole dish. Layer pasta sheets on top, followed by one-half of the eggplant, more pasta sheets, tomato sauce and 1/2 of the mozzarella. Repeat with another layer of pasta sheets, followed by the remaining eggplant, more pasta sheets and the remaining tomato sauce. Top the lasagna with the remaining mozzarella. Bake 1 hour. Let cool 20 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 8352,"Corn Dogs 1 egg 1 (10-ounce) package corn muffin mix 3/4 cup milk 2 packets spaghetti sauce spice seasoning mix 1/2 cup all-purpose flour 12 reduced-fat beef hot dogs Vegetable oil, for frying 12 wooden skewers Instructions: In a large mixing bowl, combine egg, corn muffin mix, milk and 1 seasoning packet. In a separate shallow dish, mix second seasoning packet and flour. Insert wooden skewers half way into hot dogs. Heat oil to 360 degrees F in a deep-fryer. Dredge each beef frank in flour seasoning mix, dust off excess then dip into cornmeal batter. Fry 2 to 3 corn dogs at a time for about 3 minutes or until golden brown. Drain on paper towels. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 8353,"Halibut Kabobs with Zucchini and Grape Tomatoes 3 medium zucchini, rinsed and ends trimmed 1/2 cup extra-virgin olive oil Kosher salt 2 pounds halibut or other meaty whitefish suitable for grilling 1 1/2 pints grape tomatoes, rinsed 1 lemon, zested and juiced Freshly ground black pepper 2 teaspoons dried oregano 1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes Instructions: Halve zucchini lengthwise and then cut into 1/2-inch slices. Pour about 3 to 4 tablespoons of olive oil into a large skillet and heat over medium-high heat. Add the zucchini and season generously with salt. Saute until zucchini starts to soften, but is not fully cooked, about 5 minutes. Remove from heat. Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the tomatoes and remaining olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish and tomatoes are well coated. Add zucchini once cooled. Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to \cook\ the fish. Heat a grill or grill pan over medium-high heat. Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8354,"Raspberry Trifle with Rum Sauce 3 tablespoons butter 3/4 cup confectioners' sugar 3/4 teaspoon imitation rum extract 3 tablespoons water 1/2 cup raspberry jam 1 frozen pound cake (12-ounce), thawed and cut into quarter-size cubes 3 containers (4 ounces each) refrigerated prepared vanilla pudding Fresh raspberries, for garnish Instructions: Heat butter in a large glass bowl in microwave on high until melted, about 30 seconds. Whisk in confectioners' sugar, rum extract, and water, stirring to form a smooth sauce. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds. In six small bowls or wineglasses, evenly distribute pound cake cubes. Pack cubes down slightly. Drizzle rum sauce and jam evenly over each. Spoon 3 tablespoons of pudding evenly over each. Refrigerate for 45 minutes. Garnish with raspberries and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 8355,"Red Velvet Cupcakes with Fluffy Meringue Icing 1 1/4 cups all-purpose flour 3 tablespoons unsweetened cocoa powder 1/4 teaspoon fine salt 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup sugar 2 large eggs, at room temperature 2 teaspoons red gel paste food coloring (see Cook's note) 1 teaspoon pure vanilla extract 1/2 cup sour cream, at room temperature 1 teaspoon white vinegar 1 teaspoon baking soda Red, pink and white miniature nonpareils, for sprinkling 5 large egg whites 1 cup sugar 1/4 teaspoons cream of tartar Pinch fine salt 1 teaspoon pure vanilla extract 2 to 3 drops pure almond extract Equipment: Standard 12 (1/2 cup) muffin tin Instructions: Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners In a medium bowl, sift together the flour, cocoa powder and salt. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well. With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well. Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made. Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8356,"Mongolian Beef One 16-ounce flank steak 1 egg 1 teaspoon cornstarch 3 cups plus 2 tablespoons plus 2 teaspoons vegetable oil, plus more for frying 5 ounces cooked rice noodles
1 tablespoon ground garlic 3/4 cup (3/4-inch long) scallion slices, green and white parts 1/4 cup sugar
1 teaspoon ground black pepper 3 teaspoons soy sauce Instructions: Trim the fat of the flank steak and cut into thin pieces against the grain. Marinate the meat for 1 hour in a mix of egg, cornstarch, and 2 tablespoons oil.
In large wok, cook the rice noodles in 2 inches of hot oil for just a few seconds, or until they puff up. Drain the noodles and set to the side. Heat up the wok again with 3 cups of oil to 350 degrees F and add the cut up flank steak. Stir for 3 to 4 minutes, and then remove from the heat and drain well.
Heat the wok up again and add 2 teaspoons oil, ground garlic, all the cut up scallions, and the marinated beef. Cook for 2 to 3 minutes. Now add the sugar, black pepper, and soy sauce and cook for another 3 to 4 minutes. Remove from the heat and serve over the rice noodles. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 8357,"Fruit Pizza 2 cups red wine 1/3 cup confectioners' sugar plus additional for dusting, if desired 2 pints fresh blackberries 1/2 cup ricotta cheese 1/2 orange, zested Kosher salt 2 baked 6-inch pizzas (without topping) Instructions: Preheat the grill (or, alternatively, the oven to 350 degrees F) In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners' sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside. Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend. Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: if the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries. Top the pizzas with the fruit and serve immediately. Dust with additional powdered sugar, if desired. ","[Bardolino, Chianti, Tempranillo, Garnacha]

" 8358,"Spiced Tea with Cardamom 2 cups milk 1/2 vanilla bean, split and seeds scraped 1/4 teaspoon ground cardamom 2 black tea bags 1 tablespoon honey, or more as desired Instructions: Pour the milk into a saucepan (with a spout if you have it) and add the vanilla seeds and pod and cardamom. Give it a stir. Add the tea bags, tying the string around the handle of the saucepan to easily remove the bags later. Place over medium-high heat and bring to a slight simmer, stirring occasionally, about 5 minutes. Take off the heat, remove the tea bags and discard. Stir in the honey, as much as you want. Pour into tea cups. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 8359,"Guinness Milkshake 3 1/2 cups chocolate ice cream 1 (14.9 ounce) can stout beer (recommended: Guinness) 2 curls bittersweet chocolate, for garnish 2 store-bought praline cookies, for garnish Instructions: In a blender, add the ice cream and the Guinness and blend until smooth. Pour into serving glasses and garnish with the chocolate curls and the praline cookies. ","[Stout, Porter]" 8360,"25-Minute Grilled Pork Chops with Succotash 2 medium yellow tomatoes, cut into 1/2-inch-thick wedges (about 1 pound) Kosher salt and freshly ground black pepper 1/2 cup sour cream Zest and juice of 1 lime 1/4 teaspoon cumin 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates 4 bone-in pork chops, 1-inch thick (about 3 pounds) 4 ears yellow corn, shucked 1 large red onion, sliced into 1/2-inch rounds (about 8 ounces) One 15-ounce can black-eyed peas, drained and rinsed 1/2 cup roughly-chopped fresh parsley Instructions: Prepare a grill or large grill pan for medium-high heat. Put the tomatoes into a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients. Put the sour cream, lime zest and juice, cumin and a pinch of salt and pepper in a small bowl and whisk to combine. Reserve. Lightly oil the grill grates. Brush the pork all over with 2 tablespoons of the oil and sprinkle liberally with salt and pepper. Arrange the pork on one side of the grill (leave room for grilling the vegetables) and cook until lightly charred on both sides and an instant-read thermometer inserted into the deepest part of a chop registers 140 degrees F, about 5 minutes per side. Remove from the grill and let rest for 5 minutes before serving. Meanwhile, brush the corn and onion liberally with the remaining 2 tablespoons oil, sprinkle with salt and pepper and arrange them on the grill. Cook the corn until lightly charred, 6 to 8 minutes, rotating the ears so that they cook evenly. Cook the onion until charred and tender, 6 to 8 minutes, flipping as needed. Transfer the vegetables to a cutting board and cool for 2 to 3 minutes. When cool enough to handle, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onion, black-eyed peas and half of the parsley to the same large bowl with the tomatoes. Gently toss to combine. Season to taste with salt and pepper. Divide the succotash among 4 large dinner plates and top with a dollop of the reserved sour cream mixture. Place 1 pork chop on each plate next to the succotash. Garnish the succotash with the reserved parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 8361,"Grilled Cheese-Stuffed Burgers 1 1/2 pounds ground beef 4 ounces Cheddar, cut into 16 small cubes Kosher salt and coarsely ground black pepper 1/3 cup ketchup 2 tablespoons Worcestershire sauce 4 seeded hamburger buns, split and toasted 4 small leaves romaine lettuce 4 slices sweet onion, such as Vidalia or Maui 1 small vine-ripened tomato, sliced into 4 rounds Potato chips or French fries, for serving Instructions:

1. Preheat a grill over high heat. Divide the meat into four 6-ounce balls. Press 4 small cubes of cheese into the center of each ball and flatten into a 1/2-inch-thick patty about 4 inches in diameter, making sure the cheese stays wrapped in the meat. Sprinkle both sides of the patties evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Wrap each burger in a piece of nonstick aluminum foil, twisting any excess foil at each end so the burger is wrapped in a single layer of foil only. Mix the ketchup and Worcestershire together in a small bowl.
2. Grill the burgers for 5 minutes per side. Remove from the grill and carefully open up the foil packets, allowing the steam to escape. Place the opened foil packets back on the grill, add a spoonful of sauce to the top of each patty and continue to cook until the patty is cooked to at least medium to allow the cheese inside to fully melt, another 4 to 6 minutes.
3. On the bottom half of each bun, spread a bit of sauce and top with a lettuce leaf, onion slice and tomato slice. Top with a patty, another spoon of the remaining sauce and the top of the bun. Serve with chips or fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 8362,"Burritos 1 pound ground beef 1 large onion 1/4 cup butter 3 plantains, yellow 1 tablespoon cumin Salt and pepper 1 tablespoon oregano 1 tablespoon garlic 8-inch tortillas 1 cup Jack cheese Salsa Instructions: Saute meat until nice and brown in butter, add in onion and saute until tender. Add diced plantains and cook until tender. Add all seasonings and cook until fragrant. Spread filling into large flour tortillas and roll. Lay side by side in an ovenproof pan and top with cheese. Bake in a preheated 350 degree oven until bubbly. Finish with salsa and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 8363,"Bill's Herb and Chili Edamame 1 cup edamame, shelled 4 cups water 1 tablespoon kosher salt, for water 1 teaspoon olive oil Kosher salt and cracked pepper
   1 tablespoon Bill's cl and Herb Mix, recipe follows 4 tablespoons cl powder 4 tablespoons dried basil 2 tablespoons dried oregano 1 tablespoon chipotle powder 1 tablespoon dried thyme 1 tablespoon dried tarragon 1 teaspoon dried dill weed 1/2 teaspoon dried sage 2 tablespoons Szechuan peppercorns, crushed 1 teaspoon cumin seed, crushed
   1 tablespoon coriander seed, crushed Instructions: Bring the water to a slow boil over medium heat. Add the salt. Add the edamame and cook for 5 minutes. Drain. Never wash after cooking. Place on sheet pan to cool. Heat a saute pan with the olive oil. Add the edamame and season with salt, pepper and herb mix. Toss and serve. Place everything in a mill or coffee grinder and blend 15 to 20 seconds. Remove to a sealable container.
   ","[Syrah, Zinfandel, Tempranillo, Barbera]" 8364,"Baked Ricotta with Harvest Grapes Unsalted butter or oil, for the pan 1 pound fresh whole-milk ricotta 1/2 cup sour cream 1/3 cup sugar 1/4 cup whole milk 2 1/2 tablespoons finely grated lemon zest (from about 1 1/2 lemons) 2 tablespoons all-purpose flour 2 large eggs, plus 2 large egg yolks Pinch of fine salt 3 cups purple seedless grapes (about 1 pound) 1/4 cup grape juice or 1/2 cup Pinot Noir 1 teaspoon honey 1/4 teaspoon pure vanilla extract Pinch of fine salt 1 teaspoon freshly squeezed lemon juice, plus 1/2 teaspoon finely grated lemon zest (about 1/2 a lemon)
   Instructions: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with parchment paper. Put the ricotta, sour cream, sugar, milk, lemon zest, flour, eggs and egg yolks and salt in a food processor and process until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let the ricotta cool in the oven for 10 minutes, then cool completely in the pan on a wire rack. Refrigerate for at least 2 hours or up to overnight. Put the grapes, grape juice, honey, vanilla and salt in a saucepan. Cook over medium-high heat until the grapes burst and the juice thickens, about 10 minutes. Remove from the heat and stir in the lemon juice and zest. Lift the baked ricotta with the parchment paper and set on a platter; discard the paper. Spoon the warm or room temperature grapes on top. Serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 8365,"The Best Mashed Potatoes 2 pounds russet potatoes, peeled and quartered Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, cubed
3/4 cup heavy cream, heated
Instructions: Put the potatoes in a large pot and cover with cold water. Generously salt the water and bring to a boil over high heat. Then lower the heat to medium and gently simmer until the potatoes are completely tender when pierced with the tip of a knife, about 30 minutes. Drain the potatoes well and return them to the pot. Place the pot over low heat and let any residual water steam off, about 2 minutes. Mash the potatoes well with a potato masher. Fold in the butter with a spatula until melted, and then fold in the cream. Season with salt and pepper.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 8366,"Lemon Curd 3 to 4 large lemons 6 ounces sugar 4 ounces unsalted butter 8 egg yolks Instructions: Grate the zest finely from the lemons, then squeeze and strain 6 ounces of juice. Combine the juice, zest, sugar, and butter in a saucepan and bring to a boil over medium heat. Whisk the yolks in a bowl until liquid. Strain out the zest and beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat. Whisk the yolk mixture into the boiling liquid and continue whisking until it thickens slightly, about 2 minutes. Do not allow the lemon curd to boil or it will scramble, although it may come to a slight simmer at the edge of the pan. Pour the lemon curd into a clean container, press plastic wrap against the surface and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 8367,"Chewy Fig and Almond Cookies Butter, for greasing the baking dish 1 3/4 cups all-purpose flour 1/2 cup almond flour 1 1/4 teaspoons baking powder 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1 cup sugar 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature 1 large egg, at room temperature 1 tablespoon heavy cream 1 teaspoon pure vanilla extract 3 cups dried Mission figs, stemmed (14 ounces) 1/2 cup fresh orange juice 1 tablespoon pure vanilla extract Zest of 1 medium orange 1 cup unsalted chunky almond butter, at room temperature 1/2 cup sliced almonds, toasted, see Cook's Note All-purpose flour, for dusting Instructions: Place an oven rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass or ceramic baking dish. Line the bottom with an 8-by-20-inch piece of parchment paper, allowing the excess paper to hang over the sides.
For the crust: Whisk the all-purpose flour, almond flour, baking powder, salt and baking soda in a medium bowl.
Beat the sugar and butter using an electric hand mixer until combined in a large bowl. Beat in the egg, cream and vanilla until smooth. Add the dry ingredients and beat until the mixture forms into clumps. Press the clumps together to form a dough. Knead the dough for 30 seconds and wrap in plastic. Refrigerate for 1 hour.
For the filling: Place 1/4 cup water, the figs, orange juice, vanilla extract and orange zest in a food processor. Blend until the figs are finely ground, about 2 minutes. Add the almond butter and blend until incorporated. Add the almonds and pulse until combined.
Remove the plastic from the dough and cut in half. Roll out 1 piece of dough into an 8-by-12-inch rectangle on a well-floured work surface. Cut the dough in half lengthwise and then in half crosswise to make 4 equal-size pieces of dough. Transfer the dough pieces to the prepared baking dish using a spatula, and arrange in a single layer. Pinch the edges of the dough together to seal. Spoon the filling onto the dough. Spread the filling evenly over the dough using damp hands. Smooth the top of the filling using a rubber spatula. Roll out the remaining dough into an 8-by-12-inch rectangle. Cut into 4 equal pieces and place on top of the filling, pinching the edges of the dough together to seal. Bake until golden, 25 to 30 minutes. Place the baking dish on a wire rack to cool completely, about 1 hour.
Using the excess parchment paper as handles, remove and place on a cutting board. Cut the cookie into twenty-four 1 1/2-inch-square pieces and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8368,"Fresh Corn Casserole with Red Bell Peppers and Jalapenos 8 ears corn (still in the husk) 2 red bell peppers, diced 2 fresh jalapenos, diced 1 cup heavy cream 1/2 cup milk Salt and freshly ground black pepper 1 stick salted butter, cut into pieces Instructions: Preheat the oven to 350 degrees F. Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.) Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 8369,"Cherry Brown Butter Crostata with Vanilla Ice Cream and Caramel Sauce 3 cups heavy cream 1 cup granulated sugar
1 vanilla bean, split
6 eggs
Pinch salt
1 1/2 sticks cold unsalted butter, cut into pea-size pieces 1 cup flour
Pinch kosher salt
1/4 cup ice water
1 1/2 sticks unsalted butter 1 cup sugar
3/4 cup flour
3 eggs, plus 1 egg, beaten with 1 tablespoon water 1 vanilla bean, split, seeds scraped
2 cups pitted cherries 1/2 cup sugar 1/2 lemon, juiced
1/4 cup heavy cream
1 stick unsalted butter, cut into 4 pats
Instructions: For the ice cream: In a medium saucepan, combine the cream, 1/2 cup of the granulated sugar, and vanilla bean. Bring just to a simmer, stirring occasionally, then remove from the heat. In a small bowl, combine the eggs and the remaining 1/2 cup sugar and beat to a homogeneous consistency. Strain a third of the cream mixture into the egg mixture, whisk to combine, and then immediately whisk the egg mixture back into the saucepan with the cream. Chill in an ice bath and place in the freezer for 30 minutes. Churn in an ice cream machine according to the manufacturer's instructions. For the crust: Combine the butter, flour and salt in a food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in 2 tablespoons of the ice water, and pulse until the mixture forms a rough ball, adding the remaining 2 tablespoons ice water if needed. Remove the dough from the food processor and form into a disk. Wrap in plastic and refrigerate for at least 1 hour. For the filling: Melt the butter in a small saucepan and cook it until it starts to brown and begins to smell like hazelnuts. Transfer 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 combined, add the eggs, one at a time. Beat in the vanilla bean seeds. To assemble: Preheat the oven to 350 degrees F. Dust a clean work surface with flour. Roll out the dough to a 1/8-inch thickness, and cut into 4 rounds. Lay the rounds in four 4-inch ring molds, leaving lots of overhang on the sides. Schmear the filling into the bottom of the ring molds, and top with the cherries. Fold the overhanging dough over the cherries. Brush the dough with the egg wash. Bake until golden brown and crispy on top, 45 to 50 minutes. For the caramel: In a small saucepan, combine the sugar, lemon juice and 2 tablespoons water. Bring the pan to medium-high heat; while doing so, be careful not to swish the pan around--it could cause the sugar to recrystallize. As the sugar mixture boils, the water will eventually evaporate and the sugar will begin to turn brown, or \caramelize.\ Pay close attention! Things can take a terrible turn for the worse here, and there will be no recovery. As the sugar turns gold, followed by light brown, and then a pale shade of darker brown, remove it from the heat and add the heavy cream. Be careful when you do this--it will bubble up like crazy, and getting it on you could cause a severe burn! Be sure to have a saucepan large enough to accommodate the bubbling up. Whisk until things settle down, then add the butter, 2 pats at a time, whisking until completely incorporated before adding more butter. Spread some of the caramel onto four serving plates. Unmold the crostatas and set them on top of the caramel. Top with a scoop of ice cream.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 8370,"Elk or Venison Jerky 5 pounds elk or venison, use fairly good quality meat 1 cup soy sauce 1/2 cup lime juice 1/2 cup vinegar 1/4 cup crushed red chili flakes 2 tablespoons garlic powder Instructions: Slice meat against the grain approximately 3/16 to 1/4-inch thick. It works best if you slice the meat when it is partially frozen. In a bowl mix together soy sauce, lime juice, vinegar, red chili flakes, and garlic powder. Add the meat to the cure and marinate for at least 24 hours, refrigerated. Rack the meat in a hot smoker and smoke at a low temperature, approximately 100 degrees F, for 1 to 2 days until almost crispy. Don't over dry or the jerky will be too crunchy. Store, well wrapped, in non-frost free freezer for up to 1 year. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8371,"Grilled Pineapple 1 pineapple 1 cup apricot jelly
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 tablespoon ground cinnamon
Pinch of salt
Vanilla ice cream, for serving Instructions: Prepare a grill for medium heat. Cut the pineapple in half lengthwise from the very top to the bottom (keeping the leaves on). Then cut each half lengthwise in half again, so you have 4 long pieces with leaves at one end. Add the jelly, brown sugar, butter, cinnamon and salt to a medium saucepan over medium-low heat. Cook, stirring, until the mixture is fully combined and liquid. Brush the pineapple with some of the mixture (reserve the remaining mixture), transfer to the grill and grill 3 to 4 minutes per side. Remove to a platter and, using a sharp knife, cut the bottom ends off each piece of pineapple. Then, carefully cut lengthwise from the bottom to the top of each piece along the skin (separating the fruit from the skin), and then crosswise into 1-inch pieces. Drizzle the remaining apricot mixture over the pineapple. Serve with vanilla ice cream. ","[Riesling, Moscato, Vinho Verde, Sauvignon Blanc]" 8372,"Pasta Stuffing with Porcini and Prosciutto 2 cups tiny pasta, shaped like tubettini or tiny shells 2 ounces prosciutto, cut into fine shreds 1-ounce dried porcini, soaked in water until soft 4 tablespoons unsalted butter 1/4 cup shallots, minced 10 ounces mushrooms, finely chopped 3/4 cup heavy cream Salt and pepper Instructions: Cook pasta until tender, drain and transfer to a mixing bowl; add prosciutto and season to taste with salt and pepper. Drain the porcini through a cheesecloth lined sieve. Reserve liquid. Rinse grit from mushrooms and chop finely. In a skillet heat the butter and saute shallots until tender. Add mushrooms, chopped porcini and reserved liquid and cook until mushrooms are tender and have absorbed the liquid. Add heavy cream and bring to a boil; season to taste with salt and pepper. Toss with pasta and transfer to a buttered baking dish. Heat, covered until hot in a preheated 350 degree oven. Delicious with turkey, capon and ham. ","[Barolo, Barbaresco, Chianti, Rioja]" 8373,"Chipotle Orange Glazed Pork Chops 2 tablespoons maple syrup 2 tablespoons orange juice concentrate 1 teaspoon finely chopped seeded chipotle with 1/2 teaspoon adobo 4 (3/4-inch thick) center cut pork loin chops (about 8 ounces each) 1/2 teaspoons salt Instructions: In a small bowl combine the maple syrup, orange juice concentrate and chipotle. Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 8374,"Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts 2 eggs 3/4 cup milk 3/4 cup water 1 tablespoon canola oil 1 cup all-purpose flour 1/2 tablespoon black sesame seeds 2 tablespoons chives, chopped finely 1 tablespoon toasted orange rind Pinch of salt 1/2 tablespoon canola oil 1/2 teaspoon sesame oil 1 head of broccoli 1 1/2 cups bean sprouts 2 oranges, sectioned 1/4 cup chopped cashews 1 carrot, finely julienned 1 tablespoon hoisin sauce 2 bunches watercress, stems removed 1 cup mung bean sprouts 1/2 cup garlic sprouts (optional) Juice of 1/2 lemon 1/2 tablespoon canola oil Salt and freshly cracked pepper, to taste Instructions: Beat the eggs and add the milk, water and oil. Whisk in flour and strain through a fine mesh sieve. Add remaining ingredients and refrigerate for at least 1/2 hour. Separate the broccoli into florets. Heat both oils together over a high heat and char the broccoli for approximately 4 to 5 minutes. Add remaining ingredients, ensuring that the hoisin sauce is the last, and stir fry for 30 seconds. Remove from heat and set aside. Coat a nonstick 12 inch skillet with vegetable oil and put over a low flame. Ladle 1 ounce of crepe batter into skillet and tilt to spread to the edges of the pan. When surface is dry, remove the crepe and repeat this process to make 8 crepes. Fill the crepes and roll them. Brown the crepes in a nonstick skillet, on all sides, adding a few drops of canola oil as necessary. Toss salad ingredients together. Arrange 2 crepes on each plate and top with salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8375,"Frozen Strawberries with Cream Cocktail A drizzle of honey Finely chopped raw or roasted pistachios, for rim and more for the garnish Freeze-dried strawberries, for the rim 2 cups (280 grams) frozen strawberries 1/4 cup (50 grams) sugar 1/4 cup whole milk 1/4 cup heavy cream 1/4 cup vodka 1/2 teaspoon vanilla extract A good pinch of ground cardamom Instructions: To rim the glasses: Apply a thin even layer of honey around the rim of 2 glasses. (I find it\u2019s easiest to drizzle it directly on the top outside edge of the glass and then use a small rubber spatula or knife to spread it all around). Then coat it with the pistachios and freeze-dried strawberries. Set the glasses aside. In a blender, combine the frozen strawberries, sugar, milk, cream, vodka, vanilla and cardamom and blend until smooth. Pour into glasses and top with the remaining chopped pistachios. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 8376,"Pacific Rim Ramen Noodle Salad with Grapes 5 ea. packages raw ramen noodles, original flavor, broken up in to 1\ chunks (reserve seasoning packs) 4? cups chicken meat, cooked, diced 1/2
1 cup green onion, sliced 1/8
2 cups carrot, julienne 1/8
6 cups green grapes, whole, stemmed 1? packed gallon green cabbage, shredded 1/4-1/8
1 cup sliced almonds, toasted ? cup sesame seeds, toasted 5 each seasoning packets from ramen 1? cups white wine vinegar 2 Tbsp. sesame oil 1 cup salad oil 1? cups sugar 1 Tbsp Kosher salt ? tsp. crushed red pepper flakes Instructions: Place all dry mix ingredients in a clean container; label, date, initial and refrigerate until needed. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved. Pour dressing over salad and toss to coat. Place in a clean container; label, date, initial and refrigerate for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 8377,"Sweet Potato Gnocchi in a Chimichurri Broth 4 orange-flesh sweet potatoes 1 cup low-fat ricotta cheese 1 tablespoon maple syrup 1 cup freshly grated Parmesan, plus more for sprinkling and garnish 1 cup freshly grated Parmesan, plus more for sprinkling and garnish
1/2 teaspoon freshly grated nutmeg 1/2 tablespoon salt 1/2 teaspoon freshly ground black pepper About 3 cups all-purpose flour 2 tablespoons olive oil 1 tablespoon olive oil 2 portobello mushroom caps, finely diced 4 cloves garlic, minced 2 cups vegetable broth 2 cups finely julienned baby spinach leaves 1/2 cup chopped Italian parsley leaves, plus more for garnish 1/4 cup chopped cilantro leaves 2 tablespoons chopped oregano leaves 1 tablespoon chopped thyme leaves 1 tablespoon red wine vinegar 1/4 teaspoon red pepper flakes Salt and freshly ground black pepper Instructions: Heat the oven to 350 degrees F.
Prick well cleaned sweet potatoes all over with a fork and put them on a sheet pan. Roast until tender, about 1 hour. Remove the potatoes from the oven and set aside to cool. When cool enough to handle, remove the skins and puree the flesh in a blender until smooth.
In a large bowl, combine the potato puree, ricotta, maple syrup, Parmesan, nutmeg, salt, pepper and flour, half a cup at a time, until a soft dough forms. Divide the dough into 8 to 10 portions. Sprinkle a little flour on a work surface and gently roll a portion of dough into a long rope, about 1-inch thick. Cut into 1-inch pieces and continue the process with the remaining dough. Transfer the finished gnocchi to a floured baking sheet while working. Bring a large pot of salted water to a boil over high heat, then reduce the heat to medium. Cooking in small batches, drop about a dozen gnocchi into the water and cook until they are firm and floating, 3 to 5 minutes. Remove them from the water with a slotted spoon and put them on a lightly greased baking sheet. Continue making the gnocchi with the remaining dough.
Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Add the gnocchi to the pan and cook until browned, about 5 minutes. Remove them from the pan to a serving bowl and sprinkle with some Parmesan.
In a second pot, over medium-high heat, add the olive oil and saute the mushrooms and garlic until tender. Add the vegetable broth and bring to a boil. Stir in the spinach, parsley, cilantro, oregano, thyme, vinegar and red pepper flakes. Remove the pot from the heat and season with salt and pepper, to taste. Pour the broth over the gnocchi and serve, garnished with additional parsley and Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 8378,"Fried Mozzarella Sticks One 8-ounce block pasteurized part-skim mozzarella 1/2 cup all-purpose flour
2 tablespoons milk
4 large eggs
2 cups Italian breadcrumbs
2 tablespoons finely grated Parmesan
About 1 1/2 cups vegetable oil 1 cup warm Homemade Pizza Sauce, recipe follows 2 tablespoons olive oil 1/2 teaspoon dried oregano
3 cloves garlic, minced
1 pinch crushed red pepper flakes
One 32-ounce can crushed tomatoes
1 sprig fresh basil
Kosher salt
Instructions: Cut the mozzarella into approximately 2-1/2-by-1/2-inch sticks (you should have about 16 sticks, depending on the shape of your mozzarella). Put the flour in a small bowl. Beat the milk with the eggs in another bowl. Stir together the breadcrumbs and Parmesan in a third wide, shallow bowl. Working one at a time, coat a mozzarella stick in flour and shake off the excess. Dip the stick in egg, letting the excess drip off, then add it to the breadcrumbs and roll it to coat. Dip the stick in the egg one more time, again letting the excess drip off, and roll it in a final coat of breadcrumbs. You can pat the mozzarella stick gently between your hands to smooth out the coating. Transfer the coated mozzarella stick to a platter. Repeat with the remaining mozzarella sticks. Refrigerate the mozzarella sticks until cold, about 15 minutes. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350 degrees F. Have a large brown paper bag ready for the fried sticks (they will stick to paper towels). Add half of the mozzarella sticks and fry, turning once, until golden brown on both sides, about 1 minute total. Transfer to the paper bag to drain. Return the oil to 350 degrees F (this is important, as the cheese will seep out if it is not hot enough) and fry the remaining mozzarella sticks. Serve hot with Homemade Pizza Sauce on the side. Heat the oil in a medium saucepan over medium-high heat. Add the oregano, garlic and red pepper flakes and cook, stirring, until the garlic is golden brown, 1 to 2 minutes. Add the tomatoes, basil and 1/2 teaspoon salt and bring to a simmer. Reduce the heat to medium and simmer, with the saucepan loosely covered in foil to avoid splattering and stirring occasionally, until fairly thick, 5 to 10 minutes, depending on your tomatoes. Remove the basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 8379,"Kataifi Seafood Crisp with Sweet and Spicy Mango Sauce 10 shrimp, U-16-20's (16 to 20 shrimp per pound) 6 sea scallops, U-10's (10 sea scallops per pound) 10 ounces sea bass fillet 1 yellow bell pepper, julienned 1 red bell pepper, julienned 3 cups shiitake mushrooms, julienned 1 cup green onion, diced 1 cup cilantro, chopped 2 ounces garlic, minced 2 ounces ginger, minced 4 tablespoons oyster sauce 4 tablespoons sesame oil 2 boxes kataifi (finely shredded filo dough) 1 cup orange juice 1/2 cup lemon juice 1 fresh mango, chopped 1/4 cup Lingham's chili sauce 1 cup sugar 1/2 cup distilled white vinegar 2 ounces ginger, chopped 1 stalk lemon grass, white part only, minced 1/2 cup cornstarch mixed with cold water to make a slurry 1/2 pound crabmeat, picked 4 stalks minced lemon grass, white part only 4 eggs 1/2 cup heavy cream 1 tablespoon sliced green scallions Salt and white pepper to taste 1 package frozen puff pastry Instructions: For the kataifi: Heat oil to 350 degrees for deep-frying. Roughly chop the raw shrimp, scallops and sea bass. In a saute pan over medium heat, saute the shiitake mushrooms, cilantro, green onion, red and yellow peppers, garlic, ginger and oyster sauce. Mix sauteed ingredients with seafood. Fold seafood mixture into kataifi to create a loose nest. Deep fry until golden brown and cooked all the way through.
For the sauce: Bring all ingredients except cornstarch to a boil. Add a little cornstarch slurry, then strain. If the sauce seems thin once it's been strained you can add a little more cornstarch slurry, but do it in a saucepan over low heat.
Ladle sauce into a small bowl; place it on the plate alongside the kataifi crisps. Mix crabmeat, lemon grass, eggs, cream, scallions and season well with salt and pepper. Using a muffin tin cut small circles of puff pastry that has already been docked (pricked with a fork to allow steam to escape, thus preventing too much bubbling on the surface of the pastry during the blind baking stage). Spray the tins with cooking spray and line each one with the cut pastry. Line each tartlet shell with foil and fill with rice to help keep the shape. Bake blind (without the filling) at 350-degrees until golden, about 10 minutes. Pull out foil and bake 5 more minutes to ensure the bottom is nearly cooked through. Fill cups with crab mixture. Bake another 15 to 20 minutes until mixture solidifies and the pastry is completely cooked. Serve warm or at room temperature. PLATING Line a plate with iceberg lettuce and place tartlets on top. Mix crabmeat, lemon grass, eggs, cream, scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8380,"Pizza 2 pounds, 3 ounces (1 kilogram) strong bread flour 1 ounce (30 grams) sugar 1 ounce (30 grams) salt 1 ounce dried yeast 1 pint (565 milliliters) tepid water 2 tablespoons olive oil Toppings, recipes follow 8 plum tomatoes Sprinkle dried oregano Drizzle olive oil Sliced mozzarella Rocket (Arugula) Parmesan Olives Sun-dried tomatoes Artichoke hearts Prosciutto Panchetta Any interesting cheeses - use your imagination Instructions: Put the flour onto a work surface or use a bowl, if you are short of space. Using your fingers, make a big well in the middle of the flour. Add the sugar, salt and yeast then pour in the tepid water and olive oil. Using a fork, make circular movements from the center moving outwards, slowly bringing in more of the flour until all the yeast mixture is soaked up. This should be starting to look like dough now so you can start to work and knead it until it is smooth. This should take around 4 minutes. Roll out to a sausage shape and divide into 8 or 10 balls, depending on how large you want the pizzas to be. Flour the surface and roll each pizza out to about the thickness of 3 beer coasters (1/3 of an inch). They don't have to be perfectly round, they should look home-made. Place each pizza on a lightly oiled and floured piece of tin foil. Flour the top of the pizza, placing another on top of it. Flour that and repeat this until all the pizzas are stacked together. These can be frozen for a couple of months, placed in the fridge for 10 hours, or cooked straight away. Lightly top with your chosen topping (the simpler the better) and bake directly on the oven bars for 10 minutes at your oven's highest temperature. For enough to cover eight bases, chop and de-seed plum tomatoes, dry with kitchen paper, sprinkle with a little dried oregano and a drizzle of olive oil.; ; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 8381,"Tiramisu 1/4 cup granulated sugar 2 tablespoons espresso powder
2 tablespoons coffee liqueur, such as Kahlua
12 ounces mascarpone cheese, at room temperature
3/4 cup confectioners' sugar
1 1/2 cups heavy cream, chilled
About 24 ladyfingers
1/2 cup (about 2 ounces) finely chopped or shaved semisweet chocolate Unsweetened cocoa powder, for garnish
Instructions: Bring 2 1/2 cups water to boil in a small saucepan. Add the sugar and stir until dissolved. Remove from the heat and stir in the espresso powder and coffee liqueur. Pour into a shallow bowl or dish and let cool completely. Beat the mascarpone and confectioners' sugar with an electric mixer on medium speed just until smooth and light (do not over beat, or it will separate), about 20 seconds. Beat the cream on medium-high in a second bowl to form soft peaks. Fold 1/3 of the whipped cream into the mascarpone to lighten it, then gently fold in the remaining whipped cream. Working with a couple at a time, dip half the ladyfingers in the espresso mixture until moistened but not falling apart, about 5 seconds per side. Put them snugly in rows in the bottom of an 8-by-8-inch glass or ceramic baking dish. Spread half of the mascarpone mixture over the layer of ladyfingers and sprinkle with all of the chopped or shaved chocolate. Repeat soaking and layering with the remaining half of the ladyfingers. Spread the remaining mascarpone mixture smoothly over the top. Cover with plastic wrap and chill at least 4 hours or up to overnight. To serve, remove the plastic wrap and smooth the mascarpone cream layer again, if necessary. Dust the top of the tiramisu with cocoa powder. Cut into squares and serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 8382,"Amaretto Float 1 1/2 quarts vanilla gelato or ice cream 1 1/2 cups espresso, chilled 3/4 cup amaretto 2 cups cream soda, chilled Instructions: Place 2 scoops of gelato or ice cream in each of 6 fountain glasses. Pour 1/4 cup of espresso and 2 tablespoons of amaretto over each. Fill the glasses with the cream soda, and serve immediately with a straw and long fountain spoons.
","[Prosecco, Moscato, Brachetto d'Acqui]" 8383,"Chimichurri 1/2 cup red wine vinegar 2 tablespoons fresh lemon juice (from 1/2 lemon) 3/4 cup chopped fresh flat-leaf parsley 3 tablespoons chopped fresh oregano leaves 2 garlic cloves, roughly chopped 1/3 cup olive oil 1/8 teaspoon red pepper flakes or more to taste Salt and freshly ground black pepper Instructions: Place the vinegar, lemon juice, parsley, oregano, and garlic in a blender and puree. With the motor running, add the olive oil, blending until the sauce comes together. Add the red pepper flakes, and salt and pepper, to taste. Place in an airtight container and refrigerate for up to 1 day. Serve at room temperature. ","[Malbec, Tempranillo, Garnacha, Barbera]" 8384,"Spicy Cole Slaw 1 head red cabbage, shredded 1 bunch scallions, sliced on the bias into 1-inch strips 1 cup mayonnaise 1 tablespoon light brown sugar 2 tablespoons hot cl sesame oil Salt and freshly ground black pepper 1 cup peanuts Instructions: In a large bowl, mix the cabbage and scallions with the mayonnaise, sugar, and hot oil and seasoning. Let sit overnight, or at least 4 hours. Mix in the peanuts before serving. Serve with an array of smoked fish, raw vegetables, and pickles. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 8385,"Pork Chops with Pear-Pecan Slaw 4 bone-in center-cut pork chops (1 inch thick; about 10 ounces each) 1 teaspoon paprika 1/2 teaspoon dried thyme Kosher salt and freshly ground pepper 1/3 cup roughly chopped pecans 1 tablespoon extra-virgin olive oil 1/4 large head red cabbage, shredded (about 4 cups) 1/3 cup dried cranberries 1 pear, chopped 2 scallions, chopped 3 tablespoons apple cider vinegar Instructions: Season the pork chops all over with the paprika, thyme, 3/4 teaspoon salt and a few grinds of pepper; set aside. Toast the pecans in a large dry skillet over medium heat, stirring occasionally, about 5 minutes; transfer to a small bowl. Heat the olive oil in the skillet. Add the pork chops and cook until well browned, about 6 minutes per side (a thermometer inserted sideways into the center should register 145 degrees F). Remove to a large plate and let rest. Add the cabbage to the skillet and cook, stirring occasionally, until slightly wilted, 1 to 2 minutes; remove from the heat. Add the dried cranberries, pear, scallions, vinegar and toasted pecans. Season with salt and pepper and toss to coat. Serve the pork chops with the slaw. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8386,"African Ground Nut Stew 1 onion, diced 2 to 3 pounds boneless chicken cut into chunks (I prefer thigh meat) 1/2 jar natural peanut butter (no sugar or stabilizers added) 1 can coconut milk (often in Asian grocery section) 2 quarts chicken stock, canned or homemade 1 large bunch collard or other greens, chopped fairly finely and after removing center ribs (frozen, drained greens can be used as a substitute) Sambal oelek, to taste (hot chili paste from Asian grocery section) Cooked rice, as an accompaniment Instructions: Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt. Serve over rice or other starch. Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy. ","[Chenin Blanc, Tempranillo, Garnacha, Barbera]" 8387,"Homemade Gummy Bears 1/2 cup fruit juice, such as cranberry, grape, orange or lemonade 2 tablespoons unflavored powdered gelatin 2 tablespoons sugar Instructions: Combine the fruit juice or lemonade, gelatin and sugar in a small saucepan. Cook over low heat, stirring often, until the gelatin and sugar dissolve completely, about 1 minute (make sure there is no undissolved sugar stuck to the bottom of the saucepan). If any foam forms while stirring, skim it off and discard. Transfer the mixture to a small liquid measuring cup. Put the gummy bear molds on a flat surface and slowly fill each cup to the top. Give each mold a small shake to ensure the mixture settles to the bottom. Refrigerate until the mixture sets, about 10 minutes. Store at room temperature in an airtight container for up to 5 days. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 8388,"Steak Out, Italian Style 6 slices meaty bacon, optional One 22-ounce bag frozen waffle-cut fries or potato wedges
Salt and pepper 4 large or 5 medium portobello mushroom caps, trimmed and wiped clean (store in paper bag or paper towels; see Cook's Note) 1 cup loosely packed dried porcini mushrooms
1 1/2 cups beef or chicken stock or water
About 3 tablespoons EVOO
2 tablespoons butter
1 large shallot
3 large cloves garlic
1 small handful of thyme sprigs
1/2 cup flat-leaf parsley tops
1/2 cup Marsala
1 lemon
1 cup heavy cream
1/2 pound gorgonzola dolce
Finely chopped chives, to serve
One 2-pound piece sirloin or two 1-pound sirloin steaks, flat iron steaks or hanger steaks Kosher salt and coarse black pepper
4 sprigs rosemary
Olive oil, about 1 tablespoon
1 lemon
2 tablespoons butter
2 cloves garlic
Baby arugula, kale or watercress, to serve
Instructions: For the fries and Marsala mushrooms: Turn oven on 425 degrees F, a rack in lower third and another in upper third of oven. Gather bacon, fries, fresh and dried mushrooms, stock, butter, shallots, garlic, thyme, parsley, rosemary and steaks. Arrange bacon on broiler pan or wire rack over baking sheet. Arrange the waffle fries on a second large baking sheet. Place fries on top shelf and bacon below in oven. Cook bacon 15 minutes or until brown and very crisp (bacon is optional topping for fries). Cook waffle fries (or potato wedges) 25 minutes, turning once, then season with salt and pepper before topping and serving. Gill the portobellos (scrape the underbelly of caps) and thinly slice. Place dried mushrooms in small pot or pan, cover with stock or water, bring to a boil and reduce to 1/2 cup liquid, 6 to 7 minutes. Heat a large cast-iron skillet, cast-iron griddle or heavy skillet over medium-high heat for steaks. Heat a large skillet over medium-high to high heat with EVOO, 2 turns of the pan. Add butter to oil and melt. Add fresh mushrooms and brown, 5 to 6 minutes. Meanwhile, peel and chop shallot and grate or chop 2 cloves garlic; strip thyme leaves and chop; finely chop parsley. Add shallots and garlic to mushrooms with salt and pepper and thyme; stir, add Marsala and let it evaporate. Add porcini mushrooms and most of the stock; reserve the last of it as it may collect grit. Add the juice of a lemon and parsley, then reduce heat under the mushrooms to warm. Grab more ingredients: cream, cheese and chives. Heat cream and a clove of crushed garlic in small pot over medium to medium-high heat, reduce by a third and add gorgonzola; turn heat to low. For the sliced steak with rosemary: Season the steaks with kosher salt and coarse pepper. Strip rosemary leaves and coarsely chop, then rub into meat. Add olive oil to pan, 1 turn of the pan, add steaks and cook meat 8 minutes, turning occasionally. Brown and char a halved lemon with steaks the last minute or two. Reduce heat under pan and remove lemon, then add butter and crushed garlic to pan and spoon over meat. Remove meat and rest a couple of minutes, then slice against grain and top with lemon juice. Chop bacon, if using. Serve sliced steak with a small pile of greens to one side, mushrooms along the other side and waffle fries topped with gorgonzola sauce, bacon bits and chives at end of plate or platter. ","[Barolo, Cabernet Sauvignon, Pinot Noir, Syrah]" 8389,"Bourbon-Cider Spritz 2 ounces Kentucky bourbon 1 ounce fino sherry 1/2 ounce triple sec or Cointreau 3 dashes of Peychaud\u2019s bitters 4 ounces dry sparkling hard cider Instructions: Combine the bourbon, sherry and triple sec or Cointreau in a cocktail shaker with ice. Shake well and strain into a large wine glass half-filled with ice. Top with bitters and pour in the sparkling cider. ","[Bourbon, Sherry, Triple Sec, Cointreau]" 8390,"Six-Cylinder Snapper with Basil Oil and Succotash 3 (12 by 16-inch) sheets aluminum foil 1 tablespoon butter or olive oil 2 (6-ounce) red snapper fillets, or other lightly textured fish 2 tablespoons freshly squeezed lemon juice Salt and freshly ground pepper 1 tablespoon fresh thyme, stems discarded 1 cup olive oil 1 cup fresh basil, stems discarded 1 1/2 tablespoons olive oil 1 1/2 tablespoons butter 2 carrots, peeled and sliced into 1/4-inch slices 2 potatoes, diced into 1/4-inch cubes 1 yam, peeled and diced into 1/4-inch cubes 6 asparagus spears, sliced into 1/4-inch pieces 10 peeled cloves garlic 2 large shallots, quartered 2 tablespoons freshly chopped herbs (thyme, tarragon, rosemary. . . whatever), stemmed and minced Salt and pepper Instructions: Layer 3 sheets of aluminum foil on top of each another and use butter or oil to grease the top layer. Rinse fish and pat dry. Place the fish on the foil and squeeze lemon juice over top, then season with salt and pepper and herbs. Tightly seal foil package. Place on engine (see The Driver's Manual below) and drive for approximately 100 km, (62.miles) or until fish is cooked throughout. Add both basil oil ingredients to a blender and puree. Let pureed mixture sit for 30 minutes if possible. Strain through a fine strainer. Discard solids. (makes about 1 cup, but all you need is a couple of tablespoons). Reserve. In a large saute pan over medium heat, add oil and butter. When butter is melted, add carrots, potatoes, yam, asparagus, garlic and shallots. Cover with a lid and cook for 20 to 30 minutes, stirring occasionally, until veggies are cooked throughout and caramelized on the outside. Add herbs, salt and pepper during the last few minutes of cooking. Serve with fish To serve, make a mound of succotash in the middle of each plate. Top with snapper and drizzle basil oil overtop. The Driver's Manual: In preparation for your first car meal, you should start by locating your engine's hot spots. Do this after any long drive by turning off the engine and letting the car sit for 15 minutes. Then lift up the hood and quickly tap the various components of the engine block. On most vehicles, the hottest area is the exhaust manifold cover, but most engines have additional nooks and crannies that will generate enough heat to slow-cook your freeway fare. Stay clear of areas near any moving parts such as the accelerator linkage, belts, or fans, and don't block any air intakes. The sensible way (relatively speaking) to take advantage of the oven under your hood is to cook small portions of lightly textured foods. For this reason, fish is the perfect road chow. Before attempting any complex recipes, get to know your engine by cooking a hot dog (or tofu dog), the guinea pig of engine cooking. When you are ready to cook: ? Lay out 3 equal-size sheets of aluminum foil, one on top of the other. Proceed as if they were a single sheet. ? Grease the top sheet with a small amount of butter or olive oil to avoid stickage. ? Wrap ingredients in foil, then seal the seams by folding them over twice and tightly pinching them to create an airtight package. FYI, even perfectly sealed packages will leak small amounts of liquid. Before placing food on the engine, loosely roll up a 6-inch ball of foil, set it on top of the engine, and close the hood. Immediately reopen the hood and use the squashed ball to determine the amount of clearance space between it and the engine block. Set food on the predetermined sweet spot of your engine and secure it with a ball of foil that is equal to the clearance space less the pouch size. If you are cooking on a slanted section of the engine, strap the pouch in place with additional aluminum foil bracing. If you are cooking in a nook or cranny, be sure that package is secure. Make, model, speed, outside temperature, food density, and placement will all affect the cooking time. Most small packets of food should cook in 1 to 2 hours. To ensure that you have fingers left to lick at the end of the meal, always turn off the engine before loading, unloading, or testing for doneness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8391,"Boardwalk Boss 1 1/2 ounces whiskey 1/2 ounce sweet vermouth 1 1/2 ounces apple brandy Lemon twist, for garnish Instructions: Combine the whiskey, sweet vermouth and apple brandy in a cocktail shaker; add ice and stir. Strain into a chilled tumbler with fresh ice and garnish with a lemon twist. ","[Bourbon, Apple Brandy, Vermouth]" 8392,"Roquefort, Prune Terrine with Parma Ham 1 cup plum wine 1 cinnamon stick 1 bay leaf 2 whole cloves 1/2 cup dry, pitted prunes Two 2-inch strips lemon zest Three 2-inch strips orange zest 1 pound Roquefort 6 ounces (1 1/2 sticks) butter 1/4 cup thinly sliced Parma ham Freshly ground white pepper Serving suggestions: seasonal fruit, mesclun salad and walnut-raisin bread Instructions: Heat the plum wine with cinnamon stick, bay leaf, cloves, lemon, and orange zests until warm. Pour over the prunes and let marinate in a refrigerator overnight. Place the Roquefort and softened butter in the bowl of an electric mixer. Mix with the paddle attachment on low speed for 10 to 15 minutes or until the mousse is smooth and bulky. Season, to taste, with white pepper. While the mixer is running, line a terrine mold, preferably round, first with plastic wrap then with the thinly sliced Parma ham, making sure the ham overlaps on either side. Spread part of the Roquefort mousse to a height of 1-inch in the bottom of the terrine. Take the marinated prunes and place them down the center, end to end. Fill the terrine with the remaining mousse. Take the overlapping ham and fold it toward the center to cover the top of the terrine. Refrigerate for about 4 hours until firm. After the terrine is chilled, unmold it and slice it with a warm knife. Serve with seasonal fruit, mesclun salad and walnut-raisin bread. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 8393,"Potato Salad with Sour Cream 3 baked potatoes 3 green scallions, chopped 2 tablespoons sour cream 2 tablespoons mayonnaise 1 tablespoon Dijon mustard Salt Pepper 1 teaspoon white vinegar Instructions: Peel potatoes and cut into 1-inch chunks. Mix with scallions in a serving bowl. In a separate bowl combine sour cream, mayonnaise, mustard, salt, pepper and vinegar. Pour dressing over potatoes and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8394,"DIY Mummy Serving Bowl Featuring Farm Rich® Mozzarella Sticks Farm Rich? Mozzarella Sticks 1 Liter Water Bottle, emptied Pinking Shears Craft glue Old White Tshirt Wiggle Eyes from craft store Instructions: Cut water bottle in half to create base for mozzarella sticks. Using pinking shears, cut long strips from t-shirt cloth. Using craft glue, attach strips of fabric around bottle to appear like mummy \wraps.\ Glue on wiggle eyes. Tip: to make them appear more \mummy like\ have them peak out from under the fabric strips instead of gluing directly on top of fabric. Prepare Farm Rich? Mozzarella Sticks according to package and serve in your new mummy bowl. Goes great with \bloody\ marinara! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8395,"Honey Tangerine Granita with Sour Cherry Syrup and Fresh Raspberries Granita: 3 cups water 5 honey tangerines, juiced 1 lemon, juiced 2 tablespoons honey 1/2 cup sugar 2 cups pitted sour cherries 1/4 cup water 3 tablespoons sugar 1 container fresh raspberries Instructions: Granita: Pour the water, tangerine juice, and lemon juice into a saucepan and place over medium-high heat. Bring to a boil, add the honey and sugar, and stir until dissolved. Pour the mixture into a shallow metal pan and let cool to room temperature. Place in the freezer and stir every 30 minutes for 2 to 3 hours. You'll want the granita to be firm but not rock hard. Syrup: Place the cherries in the bowl of a food processor and process until smooth. Put all the ingredients into a saucepan and place over high heat. Let it come to a boil, reduce the heat, and simmer for 10 minutes. Pour into a heatproof pitcher and let cool to room temperature. Assembly: Divide the granita among 4 martini glasses, top with fresh raspberries, and drizzle the whole thing with the syrup. ","[Prosecco, Moscato, Vinho Verde, Cava]" 8396,"Antipasti Penne 12 ounces whole-grain penne 1 tablespoon olive oil 3 ounces soppressata or salami, cut into 1/2-inch chunks One 14-ounce can artichoke hearts, strained and quartered 6 stuffed Spanish queen olives, halved, plus 2 tablespoons brine One 14-ounce can no-salt-added diced tomatoes 4 to 5 fresh basil leaves, plus more for garnish 1/2 cup of 1/2-inch chunks fresh mozzarella Instructions: Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes. Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 8397,"Turkey Salad with Orange Peanut Dressing 1 (10.25 oz.) jar Smucker's? Sweet Orange Low Sugar Marmalade, (1 cup) 1/3 cup Smucker's Chunky Natural Peanut Butter, stirred 1/4 cup light salad dressing 1/4 cup lowfat sour cream 1/2 teaspoon curry powder 1 cup prepared julienne-cut carrots 1/2 cup dried cranberries 1 pound fully cooked smoked turkey from deli, sliced 1/2-inch thick, cut into 1/2-inch cubes 1 cup diced Granny Smith apples 1 head Boston or Bibb lettuce, with leaves separated Instructions: For Orange Peanut Dressing: COMBINE marmalade, peanut butter, salad dressing, sour cream and curry powder in a mixing bowl until well blended. For Turkey Salad: ADD carrots, cranberries, turkey and apples to Orange Peanut Dressing in mixing bowl; stir well to combine. At this point salad can be made ahead and held overnight in the refrigerator. To serve: FORM a lettuce cup using one or two lettuce leaves; place on salad plate. Fill with 1/2 cup turkey salad. Repeat to make 5 servings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

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

recipe: Baked Brie with Fig Jam and Prosciutto 1 (8 oz) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto" 8398,"Frozen Irish Coffee 1 ounce (30 ml) whiskey 1 ounce (30 ml) Irish Cream Liqueur 1/4 cup (60 ml) milk 1/4 cup (50 g) sugar or other sweetener, to taste 3/4 cup (180 ml) coffee, cold 1 1/2 cups (360 ml) ice cubes Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 30 seconds or until desired consistency is reached. Serve immediately. ","[Bourbon, Brandy, Rum, Port]" 8399,"Halong Mussels, Cooked In Lemongrass Scented Coconut Milk: Con Don Nau Xa Cot Dua 17 1/2 ounces / 500 g mussels, cleaned and debearded 2 tablespoons vegetable oil 2 tablespoons diced lemongrass 2 red Asian shallots, minced 3 cloves garlic, minced (1 tablespoon) 1 tablespoon sugar 1 cup/ 250 ml light coconut milk 2 tablespoons fish sauce 1/2 teaspoon freshly ground black pepper 1/2 bunch fresh Vietnamese mint 1 long red cl, sliced Instructions: Bring a large pot or wok of water to a rapid boil. Add the mussels and cook until the mussels slightly open. Remove from the pot and set aside. In a hot wok, add oil and then lemongrass. Cook the lemongrass until fragrant, now add Asian shallots and garlic and stir-fry for 1 minute. Pour in sugar, coconut milk, and fish sauce. Stir and bring to the boil. Once boiled, add the mussels and toss for 1 minute. Add pepper, Vietnamese mint, and cl. Toss for a further minute and serve. ","[Vietnamese wine, Pinot Grigio, Sauvignon Blanc, Gewrztraminer]" 8400,"Crostata with Dried Apricots and Taleggio 1 1/2 cups all-purpose flour 1/2 teaspoon fine sea salt 1 tablespoon sugar 3 tablespoons cold, unsalted butter, cut into small pieces 1/2 cup cold mascarpone cheese 1 1/2 tablespoons fresh lemon juice 3 tablespoons ice water 2 cups (12 ounces) dried apricots 1/3 cup chopped walnuts 2 teaspoons lemon zest 1 teaspoon ground cinnamon 3/4 teaspoon fine sea salt 1/4 cup honey 7 ounces Taleggio cheese, rind removed, cut into 1/2-inch cubes 1 egg, beaten Instructions: For the crust: Add the flour, salt, and sugar to a food processor and pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal. Add the mascarpone cheese and lemon juice and pulse a few times. Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not overmix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 30 minutes. For the filling: Put an oven rack in the lower third of the oven. Preheat the oven to 375 degrees F. In a medium bowl, combine the apricots, walnuts, lemon zest, cinnamon, and sea salt. Add the honey and stir until all the ingredients are coated. Stir in 2/3 of the cheese. Cut a piece of parchment paper to fit inside a 12 by 17-inch baking sheet and put it on a work surface. Put the chilled dough on the parchment paper. Roll the dough into an 11-inch circle, about 1/4-inch thick. Lift the parchment paper and transfer it to a baking sheet. Put the apricot filling in the center of the dough, spreading evenly, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round. Pleat the edge of the pastry and pinch to seal any cracks in the dough. Arrange the remaining cheese on top of the filling. Using a pastry brush, brush the crust with the beaten egg. Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the crostata loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another 12 to 15 minutes. Remove the crostata from the oven to a cutting board and uncover. Cool for 10 minutes, then cut into slices and arrange on a serving platter. Serve while still warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8401,"Sunny's Nutty Sweet Potato Souffle 2 tablespoons unsalted butter 1 cup pecan halves 1/2 cup light brown sugar 12 to 14 leaves fresh sage 1/2 teaspoon ground cinnamon Kosher salt Two 1 1/2-pound steamable sweet potatoes in microwave steam bags 4 tablespoons salted butter, melted 1/2 cup light brown sugar, packed 1/2 cup heavy cream, at room temperature 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 2 large eggs, separated, whites whisked to almost stiff peaks 2 cups mini marshmallows Instructions: Prepare the pan and coating. Preheat the oven to 375 degrees F. Butter generously the bottom and sides of a circular 1.75-quart or an 8-by-8-inch baking dish. In a food processor, add the pecans, brown sugar, sage, cinnamon and a pinch of salt. Pulse until crumbly like crushed cookies. Pour into the dish. Over a large bowl, tilt and tap the dish to coat all sides with the mixture. Add a bit more to the bottom of the dish to create a layer about 1/8-inch thin. Reserve the remaining mixture for the top. Refrigerate the coated dish and remaining topping until ready to fill. Prepare the potatoes. Microwave the potatoes as instructed on the bag (usually 8 minutes). Once cooled to room temperature, break in half and place in a food processor with the butter, sugar, cream, flour, cinnamon and yolks. Pulse, and then blend until smooth. Taste and season with a pinch of salt if needed. Remove to a large bowl and fold in the egg whites. Pour into the prepared dish, smoothing out the top. Sprinkle the rest of the reserved topping evenly over the potatoes and gently press down to flatten. Top and bake. Bake until the edges and top are golden, about 30 minutes. Raise the heat of the oven to 400 degrees F. Pour the marshmallows over the top and pat gently to an even layer. Bake while watching until the top is golden brown, 4 to 6 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8402,"Quince Compote 1 cup dry white wine 1 cup sugar Pinch kosher salt 2 pounds ripe quince (about 3 large), peeled, cored and cut into 3/4-inch wedges 2 tablespoons finely diced crystallized ginger Instructions: Put the wine, sugar, salt and 1/2 cup water in a high-sided medium skillet and bring to a boil over medium-high heat. Add the quince and bring to a boil. Reduce to a simmer and cook, partially covered, until the quince slices are very tender and translucent but still hold their shape, 20 to 30 minutes.
Remove the quince to a bowl with a slotted spoon, leaving the syrup in the skillet. Return the heat to high and simmer the syrup until thickened, about 3 minutes. (You should have 1/3 cup syrup when finished.) Pour the hot syrup over the quince and stir in the crystallized ginger. Serve warm, at room temperature, or cool. The quince will keep covered in the refrigerator for 3 days.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 8403,"Fruit-Flavored Iced Green Tea 8 Benner Green Tea Bags 8 ounces strawberries, hulled 2 cups Nature's Nectar Premium Not From Concentrate Orange Juice 1 lime, zested 1 lime, thinly sliced Instructions: Boil 8 cups water. Pour into a clear pitcher. Add 6-8 green tea bags and steep for 3-5 minutes or to desired strength. Remove tea bags and refrigerate.
Place strawberries in a food processor and pulse gently until roughly chopped. In a pourable container, combine strawberries, orange juice and lime zest. Pour into ice cube trays. Freeze for 2 hours or until set. To serve, fill glasses with ice cubes and top with chilled green tea. Garnish with lime slices. ","[Sauvignon Blanc, Ros, Moscato, Sparkling Water]" 8404,"Enchiladas Colorado 1 1/2 cup masa flour 1 1/4 cups warm water 1/4 cup vegetable shortening 1 teaspoon salt 1 pound bone-in skinless chicken thighs (about 4 thighs) 2 cups low-sodium chicken broth 2 teaspoons salt 2 cloves garlic 1/2 medium white onion, quartered 4 dried ancho chiles, halved, stemmed and seeded 4 dried New Mexico chiles, halved, stemmed and seeded 1 1/2 cups boiling water 1 tablespoon vegetable oil 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 6 cloves garlic, chopped 1 medium white onion, chopped Kosher salt and cracked black pepper
Vegetable oil, for reheating tortillas 1 cup queso fresco, crumbled (4 ounces) 1/2 medium white onion, chopped 1/2 bunch fresh cilantro leaves, chopped Crema, optional
Instructions: For the tortillas: Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes.
Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper.
Portion the dough into golf-ball-size balls, about 1 1/2 ounces each. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas.
For the enchiladas: Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside.
For the Colorado sauce: Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute.
Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms.
Heat the vegetable oil in a saucepan over medium heat. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes. Whisk in the blended cl paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside.
For assembly: Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil.
To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce. Roll up tightly and place on a serving platter.
Top the enchiladas with crumbled queso fresco, onions and cilantro. Drizzle with some crema, if using, and serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 8405,"Grilled Chilean Sea Bass 1-ounce coriander, dried and ground 1/2-ounce lemon pepper 1/4-ounce arbol chili, dried and ground 1/4-ounce allspice 1/4-ounce cinnamon 1/4-ounce salt 1/4-ounce achiote paste 1 egg yolk* 1 teaspoon water 3 teaspoons Sherry wine vinegar 1 tablespoon lemon juice, fresh 2/3 cup olive oil 2 teaspoons mint leaves 1 tablespoon onion, minced 2/3 teaspoon lemon pepper 1/4-ounce chives 4 (7-ounce) Sea Bass fillets Salt 1/2 habanero pepper, dried 1/3 ancho chili pepper, dried 1/3 papaya, chopped 1/3 mango, chopped 1/2 Roma tomato, diced 3 teaspoons Sherry wine vinegar 1 teaspoon cilantro, finely chopped 1 teaspoon mint, finely chopped 1 tablespoon onion, diced 1/2 teaspoon garlic, minced 1/3 teaspoon steak salt blend Instructions: For the Arbol Chili Rub: In a dry sauce pot, heat and stir coriander, lemon pepper, arbol chili, allspice, cinnamon, salt, and achiote paste until it just starts to smoke and flavors are released. Transfer to a blender or food processor and grind until it is powder. Remainder may be stored in an airtight container. For the Lemon Mint Vinaigrette: In a mixing bowl, whip egg yolk and water. Place in a blender, add 1/3 of the vinegar and lemon juice. On high speed, drizzle in approx. 2/3 of the olive oil. Add remainder of the vinegar and lemon juice and drizzle in the rest of the olive oil, add mint, onions, lemon pepper, and chives. Refrigerate immediately. Rub fillets with Arbol Chili Rub and salt and grill to 130 degrees (medium). Drizzle plate with Lemon Mint Vinaigrette and top with Habanero Salsa (recipe follows). Serve with rice of your choice. Soak the habaneros and anchos in hot water to soften. De-seed (use gloves) and remove stems before they are diced. Combine remaining ingredients in a mixing bowl. Transfer to a storage container and refrigerate.
Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 8406,"Flaky Bacon Bruschetta 8 ounces sliced bacon, cut into 1/2-inch pieces 1 yellow onion, finely diced 2 cloves garlic, minced 2 teaspoons mustard seed 1/4 cup maple syrup (recommended: pecan wood-smoked maple syrup) 1/4 cup balsamic vinegar 1/4 cup light-bodied red wine 2 teaspoons fish sauce 2 teaspoons Worcestershire sauce 1/4 teaspoon cayenne pepper or 1/2 teaspoon shichimi togarashi 1 large egg 1 tablespoon water 1 pinch kosher salt 1/4 batch Flaky Pastry Dough, recipe follows 6 cherry tomatoes, halved, for garnish 1 pound all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1 pound (4 sticks) unsalted butter, cut into 2-tablespoon pieces, at slightly cooler than room temperature 6 ounces ice-cold water 1 teaspoon lemon juice Instructions: For the bacon jam: In a skillet, saute the bacon over medium-low heat until browned and the fat has rendered, 7 to 10 minutes. Transfer to a paper towel-lined plate. Drain off all but 2 tablespoons bacon fat from the pan. Reduce the heat to low and add the onions, garlic and mustard seeds to the pan. Saute until the onions are translucent, about 15 minutes. Add the maple syrup, balsamic vinegar, red wine, fish sauce, Worcestershire and cayenne; bring to a simmer, scraping any brown bits from the bottom of the pan with a wooden spoon. Return the bacon to the pan, reduce the heat to medium-low, and cook, stirring occasionally, until deeply caramelized and a jam-like consistency is achieved, 30 to 45 minutes. Transfer to a bowl and chill. For the flaky bacon bruschetta: Preheat the oven to 375 degrees F. Line a half-sheet pan with parchment and set aside. In a small bowl, whisk together the egg, water and salt to make an egg wash. Set aside. Roll the Flaky Pastry Dough into a rectangle slightly larger than 4-by-6 inches. With a very sharp knife, trim the rectangle to exactly 4-by-6 inches and then cut the dough into twelve 2-inch squares. (Note: If the dough is getting warm, transfer it to a parchment-lined pan, cover and refrigerate until chilled, 10 to 15 minutes.) To form a bruschetta, fold a square of dough in half to form a triangle. Cut two slits parallel to the edges, leaving a 1/4-inch border and taking care to not cut all the way through to the tip; the triangle will resemble an arrow. Unfold the triangle; the dough should now resemble a square within a square. Brush the surface of the dough with egg wash. Take one cut corner of the outside square (rather than one that is attached to the inner square) and fold it over to the edge of the opposite inside square. Fold the other cut corner to the opposite edge of the inner square. Gently press. Place 1/2 teaspoon bacon jam in the middle of the formed bruschetta, then brush the edges with egg wash. Transfer to the prepared sheet pan. Repeat with the remaining squares; reserve the remaining bacon jam for another use. Bake until puffed and golden brown, about 25 minutes. Serve warm, garnished with cherry tomatoes.
Add the flour and salt to a large bowl and stir to combine. Add the butter and toss to combine. With your fingers, begin to \smush\ the butter into flat pieces. Continue smushing until all the butter is flattened but none of the pieces are larger than a quarter. The flour will look like coarse cornmeal. Add the water, quickly folding it in with a wooden spoon to distribute the moisture. (Do not stir vigorously--the dough should appear shaggy.) Use your hands to break up any large clumps of moisture. Then use your knuckles or a palm to smear the dough up the sides of the bowl (a technique known as fraisage). This distributes the butter over a larger surface to achieve larger flakes and compact the dough. Once you've gone around the bowl one time, fold the dough over itself a few times to pick up any dry bits from the bottom. Gently press the dough into a disk. (Note: The dough should remain very cool to the touch throughout the process. If it approaches room temperature, refrigerate it for 5 to 10 minutes to chill.) Transfer the dough to a lightly floured work surface and roll out to a 10-by-12-inch rectangle. Perform a letter fold by folding one of the short ends towards the middle and the other short end over the first, like folding a business letter. Turn the dough 90 degrees, so the long side faces you, and perform a second letter fold. Turn the dough 90 degrees again; perform a third letter fold. If the dough still feels cool, it can be used immediately. Otherwise, wrap it in plastic wrap and chill for at least 20 minutes. The dough can be refrigerated for up to 1 week or frozen for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8407,"Tomato Soup 8 medium ripe tomatoes, cored and roughly chopped 2 cups chicken broth Bouquet Garni including basil leaves, 2 whole garlic cloves 3 tablespoons tomato paste 1/4 cup sour cream for garnish Snipped chives Instructions: In a nonreactive saucepot, combine the tomatoes with the broth bouquet Garni and bring to a simmer. Cook covered over low heat for 15 minutes. Remove bouquet Garni from the soup and pass it through a sieve. Return the sieved mixture to the saucepan and whisk in the tomato paste; simmer until heated through or boil down until the desired consistency. Season to taste with salt and pepper and garnish with sour cream and chives if you wish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8408,"Hot Buttered Rum Cake Nonstick cooking spray, for the pan 1 cup chopped pecans
1 3/4 cups all-purpose flour
1/2 cup dry milk powder
6 tablespoons cornstarch
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 3/4 cups sugar
3/4 cup milk
3/4 cup dark rum
1/2 cup plus 3 tablespoons vegetable oil
1 tablespoon vanilla extract
4 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter 1/4 cup honey
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup dark rum
Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside. Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside. Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy. Add the dry ingredients and mix until combined. (It will look like crumb topping.) Whisk together the milk, rum, oil, vanilla and eggs in another bowl. Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!) Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer. For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.) Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight. Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8409,"Savory Herb Popcorn 3 tablespoons peanut oil 3 ounces popcorn kernels, approximately 1/2 cup 1/2 teaspoon popcorn salt 1 teaspoon finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh rosemary leaves 3 tablespoons unsalted butter Instructions: Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife. Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes. Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl. Sprinkle the herbs on the popcorn and gently stir to coat. Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Stir to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8410,"Lobster Corn Dog with Tamarind Ketchup 6 cups vegetable oil 3 cups corn meal 1 /2 cup sugar 3 eggs 1 1 /4 cup milk 2 cups tamarind, fresh 2 cups red tomato, chopped 1 cup white onion, diced 3 cloves garlic, minced 2 cups orange juice 1 /2 box brown sugar 1 cup mango, chopped 2 red bell peppers, grilled Instructions: Preheat 6 cups vegetable oil to 350 degrees. Whisk together corn meal, sugar, eggs, and milk, set aside. Remove the lobster tail from the shell and skewer the lobster meat through the center from the bottom of the tail to the top. Dip the lobster in the batter and deep-fry until golden brown and crisp, about 4 minutes. Serve with Tamarind Ketchup. In a large saute pan over medium-high heat, cook all ingredients until tender. Transfer the mixture to the jar of a blender and puree until smooth. Pour the ketchup through a fine sieve into a medium bowl. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8411,"Alf's \Colorado Red
4 pounds beef tri-tip roast, cubed Shortening 4 tablespoons onion powder 1 tablespoon garlic powder, plus 1/2 tablespoon and 1 1/4 teaspoons 1 tablespoon New Mexico chili powder, plus 4 more tablespoons 2 tablespoons California chili powder, plus 3 more tablespoons 1 tablespoon chili powder, plus 1 tablespoon (recommended: Gebhardt's) 1 cup tomato sauce 2 1/2 cups (20 ounces) beef broth 2 1/2 cups (20 ounces) chicken broth 1 tablespoon New Mexico hot chili powder 2 tablespoons ground cumin, plus 3 more tablespoons Dash seasoning salt Dash hot pepper sauce Salt Instructions: In a large pot, brown meat in shortening. Drain or rinse meat and return meat to chili pot. Add onion powder, 1 tablespoon garlic powder, 1 tablespoon New Mexico chili powder, 2 tablespoons California chili powder, chili powder, tomato sauce, and beef and chicken broths. Bring to a boil and then reduce heat and simmer for approximately 1 1/2 hours. Add New Mexico hot chili powder, 1 tablespoon California chili powder, 2 tablespoons New Mexico chili powder, 1/2 tablespoon garlic powder, 2 tablespoons cumin, and seasoning salt. Simmer for an additional 30 minutes. Add 2 more tablespoons California chili powder, 2 tablespoons New Mexico chili powder, 2 tablespoons cumin, and 1 teaspoon garlic powder. Add water to reach desired consistency and then simmer for 30 minutes. Add remaining 1 tablespoon chili powder, 1 tablespoon cumin, and 1/4 teaspoon garlic powder. Taste, and adjust seasoning with hot sauce and salt. Simmer for 15 more minutes and then serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8412,"Seared Prawns with Lime with Mint and Cilantro Chutney 8 large prawns, peeled and deveined 2 tablespoons grapeseed oil 1 tablespoon grated fresh garlic 1 teaspoon fenugreek leaves 1 teaspoon Spanish paprika 1 teaspoon cumin seeds 1/4 teaspoon cardamom seeds 1 tablespoon fresh lime juice Mint and Cilantro Chutney, recipe follows 2 cups washed mint leaves 1 small cl pepper 1/4 cup chopped red onion 1/4 cup chopped fresh cilantro leaves 1 tablespoon garam masala 1 teaspoon salt 1/2 cup water 2 tablespoons tamarind water* Instructions: Poke a skewer into each shrimp through the tail and straight through the center of it lengthwise, and set aside. Place a cast iron skillet over medium-high heat and add the oil. When it begins to get hot, add the garlic, fenugreek, paprika, cumin seeds, and cardamom seeds, and toast well, or until garlic is golden.
Add the shrimp skewers to the pan and cook them in the spices until done, about 3 to 4 minutes each, turning frequently. Sprinkle the prawn with lime juice and serve with the Mint and Cilantro Chutney. Place the mint leaves, cl pepper, red onion, cilantro leaves, garam masala, salt, water, and tamarind water in a food processor and process until smooth, like the consistency of pesto. Put into a serving bowl and serve with the Seared Prawns. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8413,"Kitty Cookies 2 1/4 cups all-purpose flour, plus more for working the dough 1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 3/4 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 teaspoon freshly grated orange zest
Orange and teal gel food coloring
Multicolored nonpareils, for sprinkling
Instructions: Stir together the flour, baking powder, nutmeg and salt in a medium bowl. Combine the butter and sugar in a mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Scrape down the side of the bowl and add the egg and vanilla. Beat until smooth and fluffy, about 1 minute. Add the flour mixture and beat on low, scraping the bowl once, to make a smooth dough. Remove the dough from the mixer and divide in half. Add the orange zest and orange gel food coloring to one half of the dough, kneading to incorporate, but don't incorporate the food coloring fully, in order to achieve a marbled look. Knead the teal food coloring into the other half of the dough. Wrap and refrigerate the teal dough. Lay a piece of parchment paper on a baking sheet. On a lightly floured surface, roll out the orange dough to about 1/2-inch or a bit thicker. Use a small kitty face cutter (around 1 1/2 inches in diameter) to cut out as many faces as you can and transfer to the parchment paper. Push together the scraps, then roll and cut again. Brush the faces with a little cold water and stick them all together into a log 8 to 9 inches in length. Refrigerate or freeze until very firm, 1 hour in the fridge or 30 minutes in the freezer. Once the orange log is firm, cut the teal piece of dough into 8 pieces and roll each into a snake about as long as the log. Press the snakes to flatten slightly. Stick the snakes on the log all around, covering the log. Roll the log gently on the counter to make it round (but don't put so much pressure that you smoosh the kitty faces inside). Once the log is round spread 1/2 cup or so of nonpareils on a plate or small rimmed baking sheet. Roll the log to coat in nonpareils. Wrap tightly in plastic and refrigerate or freeze again until firm. (The cookies can also be made up to this point and frozen for later use.) Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and use a sharp knife to cut cookies just a bit more than 1/4-inch thick. Space the cookies about an inch apart on the baking sheets. Bake, rotating the trays from top to bottom once, until crisp on the edges, 10 to 12 minutes. Cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 8414,"Sweet Potato \Fries
1 1/2 pounds sweet potatoes, peeled (2 medium potatoes) 1 tablespoon canola oil 1/2 teaspoon salt, plus more, to taste Nonstick cooking spray Instructions: Preheat the oven to 450 degrees F. Cut the potatoes lengthwise into 1/4-inch thick matchsticks, and toss with the oil and 1/2 teaspoon salt. Spray a baking sheet with cooking spray. Arrange the potatoes in a single layer on the baking sheet and bake until the \fries\ are tender and crisp, about 30 minutes. Season with additional salt, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8415,"Wilted Romaine Salad with Roasted Pears, Taleggio and Hazelnuts 2 Bosc pears, peeled, halved and cored Extra-virgin olive oil
1/4 cup hazelnuts
8 ounces ripe Taleggio cheese, outer rind removed
1 large head romaine lettuce, tough outer leaves and leathery tops removed, cut lengthwise into quarters with the stalk left intact
Kosher salt 1/4 cup champagne vinegar
Instructions: Preheat the oven to 350 degrees F. Toss the pears with olive oil and roast for 30 minutes. Turn the pears over halfway through cooking. Roast the hazelnuts with the pears for 5 to 6 minutes. Coarsely chop the hazelnuts and set aside. Place the Taleggio in a heatproof dish or pan and toss into the oven for 3 to 4 minutes. Heat a grill pan to medium-high heat. (If you don't have a grill pan and are using a regular grill, put foil on the grill grates.) Toss the romaine quarters in olive oil and salt; grill until slightly charred and wilted, 1 to 2 minutes per side. Place one romaine wedge on each plate. Thinly slice each pear half and fan over the romaine wedges. Spoon some melted Taleggio on top and sprinkle with hazelnuts. Whisk together the champagne vinegar and 1/4 cup olive oil, and season with salt. Drizzle each salad with a little vinaigrette. Serve immediately. ","[Chardonnay, Pinot Gris, Vermentino, Riesling]

" 8416,"Cajun Zucchini Fries Nonstick cooking spray 1/2 cup all-purpose flour 1 tablespoon Cajun seasoning Kosher salt 2 large eggs, beaten 1 1/2 cups stone-ground cornmeal 1 cup panko breadcrumbs (see Cook's Note) 1 pound zucchini (2 to 3 small to medium zucchini) cut into 3-inch-by-1/4-inch sticks 1/4 cup mayonnaise 1 tablespoon Creole or whole-grain mustard 1/2 small dill pickle spear, finely chopped 1/2 to 1 teaspoon Louisiana-style hot sauce, such as Tabasco Instructions: Adjust two oven racks to the top and bottom third of an oven and preheat oven to 425 F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour and Cajun seasoning in a large re-sealable plastic bag. Combine the eggs and 1/2 teaspoon salt in another large plastic bag; combine the cornmeal, breadcrumbs and 1/2 teaspoon salt in a third large plastic bag. Add about half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumbs and repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Meanwhile, stir together the mayonnaise, mustard, pickle and hot sauce in a small bowl. Serve with the zucchini fries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8417,"Grilled Chicken Salad with Spring Vegetables Vinaigrette 1 tablespoon lemon juice 3 tablespoons olive oil 1 teaspoon dijon mustard Salt and pepper 4 whole boneless, skinless chicken breasts 2 tablespoons fresh rosemary 1 red pepper, julienned 1 yellow pepper, julienned 1 red onion, sliced 1/3 cup olive oil 1/2 cup water chestnuts, sliced 1/2 cup sundried tomatoes, blanched, chopped 1/2 pound asparagus, blanched and cut into thirds 1/2 pound Gorgonzola or stilton 1/2 cup country ham, diced 6 heads bibb lettuce, washed Instructions: Viniagrette: Whisk together all ingredients and set aside. Marinate chicken in 1/2 cup vinaigrette for at least 1 hour. Grill chicken, slice in strips and toss with rosemary. Saute peppers and onions briefly in 2 tablespoons olive oil. Combine chicken, peppers, onions, water chestnuts, sundried tomatoes and asparagus in a bowl. Add salt, pepper, Gorgonzola or Stilton, country ham and remaining olive oil. Toss well. Line plates with bibb lettuce and place chicken salad on top ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8418,"Gorgonzola Mushroom Boule 4 tablespoons unsalted butter 2 tablespoons olive oil 1/2 Spanish onion 8 ounces white mushrooms, sliced 1/4-inch thick 8 ounces portobello mushrooms, stemmed and sliced 1/4-inch thick 4 sprigs fresh rosemary 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons dry white wine 4 ounces gorgonzola, crumbled 1 cup heavy cream 1 sourdough bread boule, hollowed out Fresh rosemary sprigs, for garnish 1 baguette, sliced, for serving Instructions: Put the butter and olive oil into a large skillet and set over medium heat. Slice the onion into thin slivers and add them to the melted butter. Reduce the heat to low and cook the onions for 15 minutes until translucent. Add the mushrooms, rosemary, salt and pepper, and raise the heat to medium and cook, stirring occasionally, until the mushrooms give up their liquid. Let the mixture simmer until the mushroom liquid has reduced by 3/4. Add the white wine and reduce again until the pan is almost dry. (The recipe can be made to this point the day before if you like. Reheat the mushroom mixture to continue with the recipe.) Add the crumbled gorgonzola and heavy cream. Bring to a simmer and reduce by half. Season, to taste, with salt and pepper, and spoon into the hollowed out boule. Garnish with a few rosemary sprigs and serve immediately with sliced baguettes for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8419,"Wild Mushroom-Cheddar Burger 2 tablespoons olive oil 1 tablespoon unsalted butter 12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped 1 small shallot, finely diced Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh thyme leaves 2 tablespoons chopped fresh flat-leaf parsley leaves 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) 1 1/2 tablespoons canola oil 4 slices sharp cheddar cheese 4 hamburger buns, split; toasted, if desired (see Cook's Note) Chipotle Ketchup (optional, recipe follows) 1 cup ketchup 2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it) 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers using the canola oil (see Cook's Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking. Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately. I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact. Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 8420,"Maple-Roasted Delicata Squash Salad with Spiced Pepitas 1 delicata squash (about 1 pound 8 ounces) 1 tablespoon pure maple syrup 5 tablespoons plus 1 teaspoon extra-virgin olive oil 1 teaspoon chili powder Kosher salt and freshly ground black pepper 1/3 cup raw pepitas 1/4 teaspoon hot smoked paprika 2 tablespoons sherry vinegar 1 tablespoon minced shallot 2 teaspoons Dijon mustard 1 small clove garlic, grated 1 small head frise, cut into bite-size pieces (4 ounces) 1 small head little gem lettuce, cut into bite-size pieces (4 ounces) 1 head Bibb lettuce, torn into bite-size pieces (5 ounces) 1/2 cup pomegranate seeds 1/3 cup goat cheese crumbles Instructions: Preheat the oven to 450 degrees F. Trim and discard both ends of the delicata squash and cut in half lengthwise. Using a spoon, remove the seeds from the squash and discard. Place the squash cut-side down and slice crosswise into 1/4-inch-thick half-moons. Toss the squash with the maple syrup, 1 tablespoon of the olive oil, 3/4 teaspoon of the chili powder, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet until evenly coated. Spread evenly and roast until tender and beginning to brown, 20 to 22 minutes.
While the squash roasts, heat 1 teaspoon of the olive oil in a medium skillet over medium heat. Add the pepitas, hot smoked paprika, remaining 1/4 teaspoon chili powder, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the pepitas begin to pop, become fragrant and start to brown, 2 to 3 minutes. Remove from the heat and transfer the spiced pepitas to a small heatproof bowl.
Whisk together the sherry vinegar, shallot, Dijon, garlic, 1/8 teaspoon salt and a few grinds of pepper in a small bowl until smooth and combined. Slowly whisk in the remaining 4 tablespoons olive oil until emulsified. Taste and adjust the seasoning, if needed.
Toss the frise with both lettuces in a large serving bowl. Add the majority of the spiced pepitas, pomegranate seeds and goat cheese crumbles, reserving some of each for garnish. Evenly drizzle the dressing around the rim of the bowl. Toss to coat evenly. Add the roasted squash and toss to combine. Garnish with the remaining pepitas, pomegranate seeds and goat cheese and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8421,"Cucumber Vodka Cooler 1/2 cup sugar 16 cucumber slices 12 fresh mint leaves 1/2 cup freshly squeezed lime juice 8 ounces vodka Ice cubes 4 cups club soda Instructions: To make simple syrup, bring the sugar and 1/2 cup water to a simmer in a saucepan on medium heat, then turn off the heat and let cool to room temperature. In a tall thermos, add the cucumbers, mint and simple syrup. Stir with the handle of a wooden spoon. Add the lime juice and vodka, then cover and shake vigorously for about 30 seconds. Chill until ready to serve. Pour over ice in glasses, then top off with the club soda. Serve immediately. ","[Riesling, Sauvignon Blanc, Gewrztraminer]" 8422,"Oi Moochim (Seasoned Cucumber) 1/2 cup distilled vinegar or rice vinegar 2 tablespoons soy sauce Dash of dashida (dried soup stock made from essence of seafood or beef) 2 teaspoons sugar 2 teaspoons gochuchang paste, plus more to taste, recipe follows 1 teaspoon toasted sesame oil 4 Korean or kirby cucumbers, thinly sliced 1 small white onion, halved and thinly sliced 1 tablespoon sesame seeds, toasted 4 tablespoons gochuchang (available at Korean grocers) 1 tablespoon sugar 1 tablespoon sesame seeds 2 teaspoons sesame oil Instructions: Whisk together the vinegar, soy, dashida, sugar, gochuchang, and sesame oil in a large bowl. Add the cucumber and onion and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating. Combine all ingredients in a small bowl. Mix well. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8423,"Cod With Brown Butter Lemon Sauce 2 lemons 12 tablespoons unsalted butter 1 slice brioche bread, crusts removed and diced into 1/4-inch pieces (about 1/2 cup)
2 cod fillets, about 1/2-inch thick
Kosher salt and freshly ground black pepper 2 tablespoons canola oil
2 tablespoons capers
2 tablespoons white wine
1/4 cup fresh parsley, finely chopped
Instructions: Cut the peels from the lemons, revealing the flesh. Cut the segments free from the membranes, then dice and place in a bowl. Squeeze any remaining juice from the membranes into the bowl. Set aside. Heat a large nonstick pan over medium-high heat. Add 4 tablespoons butter and begin to cook, stirring, until the butter begins to brown. Add the brioche, then reduce the heat to medium-low and cook, continually tossing and swirling the brioche until evenly toasted, about 4 minutes. Remove the croutons to a plate and let cool. Wipe out the pan. Sprinkle the fish with salt and pepper. Heat the same pan over medium-high heat. Add 4 tablespoons butter and the oil and begin to cook over the heat, stirring. Add the fish and cook, 2 to 3 minutes. Flip the fish and continue to cook, basting occasionally with the butter from the pan, another 2 to 3 minutes. Remove the fish to a plate. Wipe out the pan. Turn the pan to medium heat and add the remaining 4 tablespoons butter. Let melt, then add the capers and cook for 1 to 2 minutes. Continue to cook until the butter browns, then add the wine, lemon juice and segments and parsley. Swirl together. Spoon the sauce over the fish and garnish with the croutons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8424,"Bacon Wrapped Trout Two 8-ounce rainbow trout, butterflied and dressed Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
2 tablespoons chopped fresh herbs, such as parsley, chives and thyme
1 tablespoon capers, drained and chopped
2 cloves garlic, finely chopped
Juice of half a lemon, plus 4 thin lemon slices
4 slices bacon
Instructions: Preheat the oven to 425 degrees F. Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place. Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8425,"Linzer Tart Squares 1 stick (8 tablespoons) unsalted butter, softened 1/2 cup light brown sugar 1/2 cup granulated sugar 3 eggs 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon baking powder 11/2 cups allpurpose flour 11/4 cups ground almond flour (available from specialty stores) 1 cup raspberry preserves (jam) Instructions: Preheat the oven to 325 degrees. Using an electric mixer on low speed, cream the butter and both sugars together to a smooth and creamy consistency. Slowly add one egg at a time, letting each egg incorporate fully into the creamed sugar mixture before adding the next. Stop the machine, scrape down the sides of a bowl with a spatula, reset the machine on low, and add the salt, cinnamon, baking powder, and allpurpose flour. Continue mixing for several minutes until the flour is fully incorporated. With the mixer still running, add the ground almond flour and allow it to become fully incorporated before removing from the mixer. Turn the dough out onto a board that has been dusted with flour. Pat the dough down using your hands and divide it into two pieces. Using a rolling pin, roll the first piece into a 1/4 inchthick rectangularshaped piece that will fit on a cookie sheet or into a 9 by 13 baking pan. Roll out the second piece of dough to the same thickness, then cut it into 1/2-inch wide strips with a crinkleedge cutter. These strips will be used to form the lattice crust. Place the solid piece of dough on a lightly buttered cookie sheet or baking pan. Spread the raspberry jam evenly across the dough's surface. Use the cut strips of dough to form an open latticework crust over the top of the jam. Bake at 325 degrees for 20 minutes. Cool completely before cutting into 11/2to 2inch square bar cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8426,"Maine Lobsterbake 1/2 bushel clams Seaweed, for wrapping 35 whole potatoes of similar size 10 onions, whole 35 fresh lobsters, elastic removed from claws 35 ears corn, husks on Garden Salad Cornbread, recipe follows Blueberry Cake, recipe follows 6 cups all-purpose flour 6 cups cornmeal 1 cup sugar 7 tablespoons baking powder 6 eggs 6 cups milk
1 1/2 cups vegetable oil 12 eggs, separated 6 cups sugar 3 cups shortening 2 tablespoons vanilla extract 1 teaspoon salt 9 cups flour, plus additional for flouring blueberries and cake pan 2 tablespoons baking powder 2 cups milk 6 cups blueberries Butter, for greasing pan
Instructions: Rinse the clams well, then soak in fresh water for 30 minutes. Layer all ingredients in a seaweed wrap in this order: clams, potatoes, and onions next to each other on the bottom, then lobsters on top of them, then corn as the highest layer. Wrap very tightly with a double layer of foil making sure there are no holes in foil (essentially making a pressure cooker). Cover the foil pack with additional seaweed. Light a wood fire. Cook over fire for 30 minutes. Carefully open the foil wrap and take out the corn and lobsters so you can reach the potatoes and clams. Separate onto individual serving dishes. Serve with your favorite Garden Salad, Cornbread, and Blueberry Cake. Preheat oven to 350 degrees F. Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt. In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pan. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8427,"Cavatappi al Vino 1 cup vegetable stock 1 large pinch saffron 2 tablespoons olive oil 1 onion, 1/3 thinly sliced, remaining finely chopped 4 Italian pork sausages, casing removed 2 sprigs fresh rosemary 1 handful fresh sage leaves 1/2 cup dry white wine Kosher salt 1 pound cavatappi pasta Freshly grated Parmesan Extra-virgin olive oil Instructions: Heat the vegetable stock in a small saucepan over medium heat. Once hot, add the saffron to infuse, and keep warm. Heat the olive oil in a large saute pan. Saute the onions until soft. Add the sausages; stirring and sauteing while breaking the meat into small pieces with the back of a wooden spoon.
When the meat starts to brown, add the rosemary and sage, and cook on medium-high heat until fragrant, about 5 minutes. Then add the white wine and stir well until the sharp smell of wine is cooked off, but the pan is not dry. Add the saffron broth.
Reduce the heat to medium-low and simmer for 8 to 10 minutes; make sure you do not over-cook, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive saffron flavor.
Remove the rosemary sprigs. Set aside.
Bring a pot of salted water to a boil and cook the pasta according to the directions on the box. Drain it about 1 minute before what is indicated on the box. Saute in the pan with the sauce over high heat for about a minute or so.
Serve with some freshly grated Parmesan. Drizzle with some extra virgin olive oil, and if you'd like to add a fancy touch, place a piece of the rosemary you set aside on top or on the side of the plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 8428,"Spinach-Artichoke Soup 2 tablespoons unsalted butter 1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed 1 stalk celery, chopped Kosher salt and freshly ground pepper 1 1/2 teaspoons chopped fresh thyme 1 clove garlic, crushed 2 tablespoons all-purpose flour
3 cups low-sodium chicken broth 1 9-ounce package frozen artichoke hearts, thawed 1 bay leaf Zest of 1/2 lemon (removed with a vegetable peeler) 1/2 cup plus 2 teaspoons heavy cream 3 ounces baby spinach 1 cup fresh parsley 1/4 cup plus 2 tablespoons creme fraiche Chopped fresh chives, for topping Instructions: Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes. Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest. Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat. Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 8429,"Grilled Panzanella Good olive oil 1 teaspoon minced garlic 1/2 teaspoon Dijon mustard 2 tablespoons champagne vinegar Kosher salt and freshly ground black pepper 1/2 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick 1 large ripe tomato, cut into 1-inch cubes 10 large basil leaves 3 tablespoons capers, drained 1 red onion, sliced into 1/4 inch rounds 1 red bell pepper, seeded and cut into 3 large pieces 1 yellow bell pepper, seeded and cut into 3 large pieces 1/2 small ficelle, cut into 1-inch thick slices Instructions: Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil. In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside. When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture. Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8430,"Maple Chicken'n'ribs 12 pork spare ribs 12 chicken thighs, with skin and bones 1 cup apple juice, as sharp as possible 4 tablespoons/1/4 cup maple syrup 2 tablespoons vegetable oil 2 tablespoons soy sauce 2 star anise 1 cinnamon stick, halved 6 unpeeled garlic cloves Instructions: Put the ribs and chicken pieces in a couple of large freezer bags or into a dish. Add all the remaining ingredients, squelching or everything together well before sealing the bag or covering the dish. Leave to marinade in the refrigerator overnight or up to 2 days. Take the dish out of the refrigerator and preheat the oven to 200C/400 degrees F. Pour the contents of the freezer bag into 1 or 2 large roasting trays (making sure the chicken is skin side up) and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossed conker-brown. ","[Burgundy, Zinfandel, Malbec, Tempranillo]" 8431,"Broccolini With Sizzling Ginger-Scallion Oil 2 teaspoons kosher salt 3-inch thumb fresh ginger, peeled and julienned, plus 4 quarter coin-sized slices 1/4 cup soy sauce
2 pounds broccolini
1/3 cup avocado oil or other neutral-flavored oil
8 scallions, julienned
1 to 2 Fresno chiles, sliced thinly, optional
Instructions: Bring large, deep skillet of water to boil over high heat. Season with salt and coins of ginger. Pour soy sauce into a measuring cup and set aside. Blanch broccolini in the skillet until just tender, a few minutes. Remove to a large platter, draining as much water as possible (reserve the water). Meanwhile, heat oil in a small saucepan over high heat. Place julienned ginger, scallions and chiles over broccolini. Test if oil is hot enough by dropping one piece of ginger into the saucepan. If it sizzles with vigor, then it's hot enough! Carefully pour hot oil over the broccolini and aromatics. Quickly dilute soy sauce with 1/4 cup hot water from the skillet. Stir together, then pour around the broccolini and serve! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8432,"Meatball Subs 2 tablespoons extra-virgin olive oil 1/2 small onion, finely chopped 1 stalk celery, finely chopped 1/2 medium carrot, finely chopped Kosher salt 1 28-ounce can whole plum tomatoes, crushed by hand 1 bay leaf 2 fresh basil leaves 4 ounces russet potato, peeled (about 1/3 large potato) Kosher salt 1 pound ground veal shoulder 1/3 cup grated parmesan cheese, plus more for topping 2 tablespoons whole milk 1 1/2 teaspoons minced garlic 1 teaspoon chopped fresh thyme 1/4 cup extra-virgin olive oil Freshly ground pepper 4 to 6 pieces baguette, split open Instructions: Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes. Stir in the tomatoes and their juices, the bay leaf, basil and 1/2 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes. Season with salt. Meanwhile, make the meatballs: Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil. Cook until the potato is tender, about 10 minutes. Cool slightly, then coarsely grate the potato with a box grater. Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your hands until just combined. Gently form the mixture into 1-inch meatballs. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes. Transfer to the sauce and simmer 5 minutes. Fill the baguette pieces with the meatballs and top with more sauce. Sprinkle with parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 8433,"Chocolate Fondue 16 ounces chocolate (milk, dark or semisweet), broken in pieces 1/2 pint whipping cream 1/2 cup caramel topping 3 tablespoons Torani hazelnut syrup or favorite liqueur Instructions: Place all ingredients in a ceramic fondue pot over low heat. Stir constantly until the mixture is melted and smooth. Do not allow to bubble. Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Some suggestions are strawberries, bananas, apples, grapes, cherries, pound cake, marshmallows, raisins and shelled nuts. Spear with fondue forks or wooden skewers, dip, swirl and enjoy! ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 8434,"Yo Yo Yo Fries One 20- to 24-ounce bag frozen French fries Salt and freshly ground black pepper 2 cloves garlic, finely minced 3 tablespoons extra-virgin olive oil 2 cherry peppers, finely minced 1 tablespoon chopped fresh parsley 1 cup shredded mozzarella 1/2 cup grated Parmesan 4 slices salami, chopped 6 slices pepperoni, chopped 2 slices prosciutto, chopped 2 slices mortadella, chopped 1/2 teaspoon dried oregano Instructions: Prepare the French fries according to the package directions. Remove the fries from the oven and season with salt and pepper. Combine the garlic, olive oil, cherry peppers and parsley in a bowl. Stir to mix well. Transfer the fries to a shallow serving bowl or a large plate. Top the fries with half of the mozzarella and Parmesan. Sprinkle the salami, pepperoni, prosciutto and mortadella on top. Top with the remaining mozzarella and Parmesan. Spoon the cherry pepper mixture over the top and sprinkle with the oregano. Serve right away while warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 8435,"Spicy Chicken Naan Wraps 1 seedless cucumber, thinly sliced 2 teaspoons garam masala Kosher salt and freshly ground pepper 1/3 cup plain Greek yogurt 1/2 cup mango chutney 1 red jalapeno or Fresno cl pepper (1/2 chopped, 1/2 sliced; remove seeds for less heat) 1/2 cup chopped fresh cilantro, plus more for topping Juice of 1 to 2 limes 1 1/2 pounds skinless, boneless chicken breasts (about 3 medium) 1 tablespoon extra-virgin olive oil 4 pieces naan bread 1/4 small red onion, thinly sliced Instructions: Preheat the oven to 350 degrees F. Combine the cucumber, 1/4 teaspoon garam masala, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; toss to coat. Stir in the yogurt and set aside. Combine the chutney, chopped jalapeno, cilantro and lime juice in a separate bowl; stir to combine. Season the chicken on both sides with the remaining 1 3/4 teaspoons garam masala and a generous pinch each of salt and pepper. Heat a large skillet over medium-high heat, then add the olive oil. Add the chicken and cook until browned, 4 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 more minutes. Reduce the heat to medium and add 1/4 cup water. Cover and cook until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a cutting board and let rest 5 minutes. Meanwhile, warm the naan in the oven on a baking sheet. Slice the chicken and divide among the naan. Top with the chutney mixture, red onion, sliced jalapeno and more cilantro. Serve with the cucumber mixture. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 8436,"Garam Masala 1/4 cup green cardamom pods 4 black cardamom pods 3 large cinnamon sticks, preferably Ceylon, broken into pieces 2 tablespoons whole cloves Instructions: Shell the cardamom: Gently crack open the green and black cardamom pods with a mortar and pestle (or crush them on a cutting board using a heavy pan). Remove the seeds and discard the husks. Grind the spices: Finely grind the cardamom seeds, cinnamon sticks and cloves in a spice or coffee grinder. Store in an airtight container away from direct sunlight for up to 1 year. ","[Riesling, Gewrztraminer, Pinot Grigio, Chenin Blanc]" 8437,"Sauteed Garlic and Shallot Deviled Eggs 1 dounceen eggs 1 tablespoon vegetable oil 1 teaspoon shallots, minced 1/2 teaspoon garlic, minced 1 teaspoon sugar 1/2 teaspoon kosher salt 1/2 cup mayonnaise Instructions: Fill a large sauce pot about 1/2 way with water. Put Gently put 12 eggs in the water and bring to a boil; cook for 20 minutes. Immediately remove eggs and gently put into a large bowl of ice water. Let them sit in the ice water for 20 minutes. After 20 minutes, remove the shell and cut each hard-boiled egg in half. With a spoon, scoop out the egg yolk from each egg and put into a medium sized mixing bowl. With a fork, mash together the egg yolks until soft. In a small saute pan, heat 1 tablespoon of oil over medium heat. Add the minced shallots and garlic. Sautee for 1 minute and immediately remove from heat. Next, add the sugar, shallots, garlic, kosher salt, and mayonnaise to the medium mixing bowl with the soft egg yolks. Mix until fully incorporated. Using a spoon or a pastry bag, dollop this mixture into each halved egg white. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8438,"Fire-Roasted Potatoes 4 to 6 large baking potatoes, like russets, scrubbed Olive oil Salt Freshly ground pepper Plain butter or butter smashed with cilantro Instructions: Pierce the skin of each potato once or twice with the tines of a fork. If desired, pre-cook potatoes by baking them in a preheated 350 degree oven until just soft when pressed, about 1 hour. Prepare a wood fire outdoors and let cook down to embers. Place each potato on a square of foil large enough to wrap it, dull side up. Sprinkle with olive oil, salt, and pepper, to taste. Rub oil and seasonings into potato, then gather foil around potato to cover it tightly. If using uncooked potatoes, place them in embers of the fire 1 hour before serving; turn every 15 minutes with long handled tongs (do not worry if foil starts to blacken). Roast until the tip of a knife slides into the potato easily (remove a potato from the fire and pull back foil to test; return to fire if not cooked through). If using pre-cooked potatoes, place them in the embers for 20 minutes to heat through, turning with tongs once or twice. To serve, remove potatoes from fire with tongs. Unwrap potatoes with hot pads and cut open tops. Squeeze open potatoes to expose flesh and slather with plain butter or cilantro butter. ","[Rioja, Tempranillo, Barbera, Garnacha]" 8439,"Orzo with Artichoke Pesto and Grilled Corn Kosher salt 1 pound orzo pasta 2 ears corn, shucked and silks removed 1 tablespoon extra-virgin olive oil 12 ounces frozen artichoke hearts, thawed (about 3 cups) 3/4 cup extra-virgin olive oil 1/2 cup walnut halves, toasted (see Cook's Note) 1/2 cup fresh oregano leaves 1/2 cup fresh flat-leaf parsley leaves 1/4 cup fresh lemon juice 1 clove garlic, smashed Zest of 1 large lemon 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 cups cherry tomatoes, halved (about 28) 1 1/2 cups grated Parmesan Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large serving bowl. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with the oil, using a pastry brush. Grill, turning frequently, until the corn is tender, about 10 minutes. Allow the corn to cool slightly. Remove the kernels with a large knife and add to the serving bowl. For the pesto: In a food processor, combine 2 cups artichokes, oil, walnuts, oregano, parsley, lemon juice, garlic, lemon zest, salt and pepper. Blend, scraping down the sides of the bowl, as needed, until the mixture is thick and smooth. Chop the remaining 1 cup artichoke hearts into 3/4-inch pieces and add to the serving bowl. Add the pesto, tomatoes and Parmesan. Toss until all the ingredients are coated. Add salt and pepper to taste and serve. Cook's Note: To toast the walnuts, preheat the oven to 350 degrees F. Arrange the walnuts in a single layer on a baking sheet. Bake until lightly toasted, 8 to 10 minutes. Cool completely before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 8440,"Cranberry Angel Food Cake 1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 11/2 cups sugar 1 1/8 cup sifted cake flour 1 teaspoon pure vanilla extract 1 tangerine or orange, zested 1 cup fresh or thawed frozen whole cranberries Glaze, recipe follows 2 tablespoons tangerine or orange juice 2 tablespoons cranberry juice 1 tablespoon egg whites 1 1/2 cups confectioners' sugar Instructions: Preheat the oven to 375 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds. Sift the remaining 1/2-cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture. Fold into the egg whites, then fold in the vanilla, zest, and cranberries. Spoon the batter into an ungreased tube pan. Bake until light golden brown, 30 to 35 minutes. Cool by hanging the cake (in the pan) upside down around the neck of a bottle until it cools to room temperature. Run a long, sharp knife blade around the cake to loosen, then knock the cake out onto a plate. The outside of the cake will remain in the pan. Glaze: Stir the ingredients together until smooth. Pour glaze over the top of the cake and spread with a spatula, letting it trickle down the sides. Let set for at least 30 minutes before serving, or until the icing is hard. Cut with a serrated knife, using a sawing motion. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8441,"Potato with Mozzarella 2 cups bread crumbs 1/2 cup olive oil Salt and pepper 5 pounds baking potatoes, like russets 2 cups shredded mozzarella 1/4 cup grated Parmesan Instructions: Preheat oven to 350 degrees. In a small bowl, mix bread crumbs, olive oil, and a pinch of salt and pepper. Peel potatoes and cut in fourths lengthwise. Cover potatoes generously with bread crumb mixture and place slices on thin sheet pan. Place potatoes in the oven and cook for 1 hour. Remove potatoes from the oven and sprinkle shredded mozzarella and grated Parmesan on top of the potatoes and place back in the oven for 5 minutes or until cheese is melted and golden brown. ","[Chardonnay, Sauvignon Blanc, Chianti, Tempranillo]" 8442,"Lobster Roll with Yuzu Cashew Dipping Sauce 1 package rice paper wrappers Cooked lobster meat Basil leaves Granny Smith apples, julienned Enoki Mushrooms Baby cucumbers with flowers (if available) Yuzu Cashew Dipping Sauce, recipe follows 1/4 cup sweet soy sauce 1/4 cup teriyaki sauce (recommended: Kikkoman) 2 tablespoons yuzu 2 tablespoons fish sauce 2 tablespoons sesame seed oil 2 tablespoons salad oil 2 tablespoons rice wine vinegar 1 teaspoon finely minced kaffir lime leaf 2 teaspoons finely chopped cilantro leaves 1 cup unsalted cashews, lightly toasted and chopped Instructions: Soak each rice paper in warm water before rolling. Cut each sheet into 4 pieces by first cutting across and then diagonal. Place a few basil leaves and some lobster meat down on 1/4 of the soaked wrapper. Next place some apple, mushrooms, and baby cucumber on top. Roll in a cone shape and store under a damp paper towel before serving with the dipping sauce. Combine all ingredients except the cilantro and cashews. Pulse with hand blender or blender. Fold in chopped cilantro and cashews. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil " 8443,"Stuffed Creole Flying Fish with Cou-Cou Stuffed Creole Flying Fish 3 flying fish 2 ounces. julienne of the following: pineapple, mango, coconut, onion, sweet peppers, and celery 5 leek leaves 1-ounce vegetable oil 6 ounces julienne tomatoes White wine 1 cup fish stock 6 ounces tomato juice 2 pounds tomato paste Instructions: Roll flying fish with pineapple, mango, and coconut. Tie with leek leaves. Heat pan add vegetable oil and saute julienne of vegetables and add white wine, fish stock and tomato juice. Bring to the boil; add tomato paste and place fish into liquid until cooked. Serve using the liquid as the sauce.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8444,"Candy Cane White Chocolate Fudge 4 cups marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch of kosher salt 3 cups white chocolate chips (about 18 ounces) 1 teaspoon pure vanilla extract 3 candy canes, crushed (about 1/4 cup) Instructions: Line a 9-by-13-inch pan with foil. Bring the marshmallows, sugar, cream, butter and salt to a simmer in a medium saucepan over medium heat, stirring constantly. Continue to stir until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted. Pour the mixture into the prepared pan and scatter the candy canes over the top. Let cool to room temperature, then wrap and refrigerate until chilled and firm, about 2 hours. Using the foil, lift the fudge from the pan and put on a cutting board. Cut the fudge into 1-inch squares. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 8445,"Smoked Pink Salmon Sushi 1 frozen pink salmon fillet, with the skin on Canning and pickling salt Brown sugar 1 lemon Gari (Japanese-style pickled ginger) 1 1/4 cups water 1 cup white, short grain rice 2 tablespoons sweet rice vinegar 1 teaspoon salt Instructions: Smoked (mild-kippered) pink salmon: Thaw pink salmon fillets and place flesh-down on 1/4-inch layer of salt. Sprinkle another layer of salt over the skin side and allow to sit 15 minutes. Rinse thoroughly and lay skin-down on rack of portable electric smoker to dry in cool, dry place, about 1 hour. Rub fistful of brown sugar liberally over flesh. Allow to air-dry 2 hours. Smoke 4 to 6 hours with a single pan of alder chips to produce a mild, golden kipper. Refrigerate overnight. Sushi Rice: Cook rice and cool 10 to15 minutes. Put rice in large mixing bowl and sprinkle with rice vinegar, sugar and salt. Fold mixture at least 3 minutes. The more you cool and air rice mixture, the shinier its texture. Use tweezers to remove small pin bones from kippered pink salmon fillet. Place skin up on plastic wrap twice as wide as fillet. Carefully lift off skin. Peel and slice lemon paper-thin, removing seeds. Lay single layer of lemon slices on fillet. Take ?Gari? or pickled ginger and squeeze out as much juice as possible. Place layer 2 slices thick, over lemon. Wet hands (so rice won?t stick) and spread rice over top of pickled ginger to form neat layer, no more than 1/2-inch thick. Lift plastic wrap up and over fillet. Wrap securely by compacting contents with hands. Refrigerate at least 1 hour to further firm rice. Serving Suggestions: Remove plastic wrap so rice is on bottom. Moisten blade of sharp knife with water and slice diagonally, into individual servings 3/4 to 1-inch wide. Garnish with your choice of greens, and extra portions of pickled ginger and sliced lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8446,"Kids Can Bake: Tomato-Basil Focaccia Bread 2 teaspoons sugar One 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 3 cups all-purpose flour, plus more for dusting and kneading 1 cup whole wheat flour 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling 1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling
1 cup red and yellow cherry tomatoes, halved Flaky sea salt, for sprinkling 1/3 cup grated Parmesan Handful of torn fresh basil leaves Instructions: Put 1 1/2 cups warm water (about 110 degrees F) and 1 teaspoon of the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes. Meanwhile, whisk together both flours and the kosher salt in a medium bowl. Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer the dough to a work surface dusted with all-purpose flour, and knead until it is smooth, elastic and slightly tacky, about 5 minutes. Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour. Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch the dough and pat it to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your fingers. Scatter the tomatoes over the top. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes. Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover it, generously drizzle with oil and sprinkle with sea salt. Bake until the bread is golden brown and the tomatoes are soft and juicy, 20 to 25 minutes. Sprinkle the Parmesan over the top as soon as the bread comes out of the oven. Let cool on the baking sheet on a cooling rack. Top with the basil, and serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8447,"Caribbean Bruschetta with Shrimp and Scallops 2 ounces extra-virgin olive oil 12 pieces thinly sliced French bread 9 tomatoes, seeded and diced 3 limes, juiced 2 tablespoons balsamic vinegar 1/2 tablespoon sugar 1/2 Spanish onion, sliced 1/2 radicchio, thinly sliced 1/2 ounce assorted mushrooms (button and shiitake) Salt and freshly ground black pepper 2 cloves garlic, minced 6 slices bacon, chopped and cooked 1/2 cup freshly chopped cilantro leaves 6 large shrimp 6 large scallops Crushed red pepper flakes, to taste 2 tablespoons freshly sliced green onion Instructions: Preheat oven to 400 degrees F. Drizzle olive oil over bread and toast lightly in the oven. In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine. In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool. Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro. Preheat grill to high. Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half. Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 8448,"Catalan Toasts 1 ripe beefsteak tomato 6 thick, bias cut, slices baguette 2 garlic cloves Extra-virgin olive oil Kosher salt 6 slices serrano ham Instructions: Preheat the grill to medium. Cut the tomato in half and grate it on the coarse side of a box grater. Reserve the tomato pulp. Grill the bread slices on both sides until they are slightly charred. When the bread comes off the grill rub each slice with a garlic clove and drizzle generously with olive oil. Top each toast with tomato pulp and a tiny sprinkle of salt. Cover tomato with a slice of ham and serve. Cinchy! ","[Rioja, Tempranillo, Garnacha]" 8449,"Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream 2 cups sweetened flaked coconut 1 1/2 cups water 1 tablespoon granulated sugar 3/4 cup sweetened flaked coconut 3/4 cup whole milk 3/4 cup unsweetened coconut milk 1/2 vanilla bean, seeds scraped 4 large egg yolks 1/3 cup granulated sugar 3 tablespoons cornstarch 2 teaspoons coconut rum (recommended: Malibu) 1/2 teaspoon pure vanilla extract 3/4 cup coconut custard (recipe above), cold 3/4 cup very cold heavy cream 3 stick unsalted butter, softened 1/3 cup confectioners' sugar 3/4 cup coconut custard (recipe above) (cold) Pinch fine sea salt 2 tablespoons softened butter, for pans 2 1/4 cups cake flour, plus more for pans 1 cup whole milk, at room temperature 6 large egg whites, at room temperature 1 vanilla bean, split and seeds scraped 1/2 teaspoon pure vanilla extract 1 3/4 cups granulated sugar 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon fine sea salt 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold Instructions: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer. Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool. Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat. Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours. Combine the custard and cream in a bowl and whip until soft peaks form. Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth. Preheat oven to 350 degrees F. Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper. Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl. In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes. Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake. Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8450,"Kalbi Bun 1 medium yellow onion, coarsely chopped 5 large cloves garlic 1 pound boneless beef (ribeye or prime chuck), sliced 1/8-inch thick 1 cup soy sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon corn syrup
1 tablespoon sugar
1 teaspoon sesame oil
One 1-inch piece ginger, pureed Splash of cola Splash of apple soda
2 tablespoons cooking oil
8 frozen gua bao buns
Spicy Aioli, recipe follows 2 cups mixed baby greens, for serving Tempura Onions, recipe follows 1 cup mayonnaise 1 cup your favorite hot sauce (recommended: sriracha) 1/2 cup sour cream 1/4 cup corn syrup
1/4 cup sambal (cl-garlic paste) 2 tablespoons honey
2 tablespoons toasted sesame oil
4 cloves garlic, pureed 2 cups cooking oil 1 cup buttermilk
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3/4 cup tempura flour
1/2 cup cold lemon-lime soda, such as Sprite
1/2 medium yellow onion, cut into 1-inch-thick rings or strips
Instructions: Puree the onions and garlic in a food processor until smooth, adding a splash of water if needed. Pour the puree over the beef and let sit it at room temperature for 45 to 60 minutes. (This step is to tenderize the meat. If you are worried about leaving meat out, place it in the refrigerator for 2 hours.) Whisk the soy sauce, brown sugar, vinegar, corn syrup, sugar, sesame oil, ginger, cola, apple soda and 1/2 cup room temperature water until well incorporated. Pour the mixture over the beef and marinate in the refrigerator for 24 hours. Set a skillet over high heat and get the oil scorching hot. Drop in the beef and listen for a sizzle when it hits the pan. (We are looking for a sear on the bottom, so do not touch the meat for first 2 minutes; let the pan do the work.) Once the edges of the meat are brown, mix it up while scraping the browned bits off the bottom of the pan. Cook until the meat juices have reduced by half and been absorbed into the beef, about 10 minutes. Set up a steamer and steam the frozen gua bao buns until they have a soft, pillow-like texture, 3 to 5 minutes. Carefully open the steamed buns and drizzle some spicy aioli inside. Add a layer of baby greens and then, with a spoon or tongs, place the beef on top of the greens. Garnish the beef with tempura onions. Mix the mayonnaise, hot sauce, sour cream, corn syrup, sambal, honey, sesame oil and garlic in a bowl. Whisk until smooth. (Add half the amount of hot sauce and double the sour cream for milder heat.) Heat the oil in a pot to 350 degrees F for frying. Season the buttermilk with salt and pepper and set aside. Whisk the tempura flour, sprite, and 1/4 cup ice-cold water to get a pancake batter consistency. Dip the onions in the buttermilk, then coat them with the batter. Fry the onions until amber brown, then drain on a paper towel-lined plate. Season lightly with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8451,"The Best Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)
Instructions: Sift the flour, salt, baking powder and baking soda into a large bowl. Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
Bake until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper again if necessary and repeat the scooping and baking process with the remaining dough.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8452,"Tomato Feta Pasta Salad 1/2 pound fusilli (spirals) pasta Kosher salt Good olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, such as kalamata, pitted and diced 1 pound good feta cheese, medium-diced 6 sun-dried tomatoes in oil, drained and chopped 5 sun-dried tomatoes in oil, drained 2 tablespoons red wine vinegar 6 tablespoons good olive oil 1 garlic clove, diced 1 teaspoon capers, drained 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed flat-leaf parsley, chopped Instructions: Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8453,"Polar Expretzel Cooking spray 3 cups vanilla wafer cookies (about 45) 1 1/4 cups salted mini pretzels 4 cups cold heavy cream 3/4 cup confectioners' sugar 1 cup dulce de leche or caramel sauce Instructions: Coat an 8-inch-square baking dish with cooking spray and line with plastic wrap, leaving an overhang on all sides. Combine the vanilla wafers and pretzels in a large zip-top bag; crush with a rolling pin until you have coarse crumbs with some large pieces. Transfer to a medium bowl. Beat 2 3/4 cups heavy cream in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes. Sprinkle in 1/2 cup confectioners' sugar and continue beating until just stiff, about 1 more minute. Mix 1/2 cup of the whipped cream and 3/4 cup dulce de leche in a small bowl, then fold the mixture back into the remaining whipped cream until combined. Mix 2 cups of the dulce de leche whipped cream into the cookie-pretzel crumbs. Spread half of the remaining dulce de leche whipped cream in an even layer in the prepared dish. Drop spoonfuls of the cookie-pretzel mixture on top and gently smooth with an offset spatula or your fingers. Top with the remaining dulce de leche whipped cream and smooth the top. Cover with plastic wrap and refrigerate at least 8 hours or overnight. Uncover and invert onto a platter; remove the plastic. Beat the remaining 1 1/4 cups heavy cream with a mixer on medium speed until soft peaks form, about 2 minutes. Sprinkle in the remaining 1/4 cup confectioners' sugar and beat until stiff peaks form, about 2 more minutes. Spread on top of the cake. Put the remaining 1/4 cup dulce de leche in a microwave-safe measuring cup; microwave until pourable, 20 to 30 seconds. Drizzle over the cake. What do you think this rolled crepe should be called? Let us know; you must use the entry form in order to be considered. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8454,"Tartar Sauce 1 cup mayonnaise 1/4 cup grated onion 1 tablespoon pickle relish 1 tablespoon Worcestershire sauce 1 teaspoon lemon juice 1 diced anchovy Instructions: Combine all ingredients in small mixing bowl. Mix well. Store in refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8455,"Paper Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, slightly softened 1 cup sugar 1 cup brown sugar 4 eggs 6 ounces unsweetened chocolate, melted 1 teaspoon vanilla extract 1 cup buttermilk 24 paper cups (recommended: Dixie) 2 egg whites 6 tablespoons cold water 1 1/2 cups sugar 1/2 teaspoon cream of tartar 1 teaspoon pure vanilla extract Instructions: Preheat oven to 350 degrees F. Sift together the flour and baking soda and set aside. In a mixer with a whip attachment cream the butter until light and fluffy then add the sugars and continue mixing to cream them together. Add the eggs gradually and let them thoroughly mix in. Then add the melted unsweetened chocolate and mix in well. Add the vanilla and 1/3 of the buttermilk and mix, then add 1/2 of the dry ingredients and mix in well. Repeat alternating wet and dry ending with wet. Place un-waxed paper cups on a sheet pan and fill them 3/4 full. Bake until firm to the touch on the top of the cupcakes, 20 minutes. Make the frosting: Off the heat, combine the egg whites, cold water, sugar, and cream of tartar in the top of a double boiler. Whisk until smooth. Place over boiling water and whisk constantly or beat with a hand mixer until the frosting is stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the heat and whisk in the vanilla. Let cool, whisking often. Let cakes cool in the pan, and then frost while still in the cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8456,"Bittersweet Chocolate Ice Cream 6 ounces bittersweet chocolate, roughly chopped 1 cup whole milk 1/2 cup sugar 6 large egg yolks 1 3/4 cups cold heavy cream 2 teaspoons vanilla extract Instructions: Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just melted. Whisk until smooth; set aside. Combine the milk, sugar and egg yolks in a medium saucepan. Cook over medium heat, whisking, until the sugar dissolves and the mixture is thick enough to coat a spoon, about 7 minutes. Strain the custard through a fine-mesh sieve into a blender. Add the melted chocolate and pulse until smooth, about 1 minute. Add the heavy cream and vanilla and pulse until just combined, about 30 seconds. Transfer to a bowl, cover with plastic wrap and refrigerate at least 3 hours or overnight. Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 8457,"Poached Shrimp 2 teaspoons sea salt 2 lemons, halved, plus more for serving 3 bay leaves 1 handful fresh thyme leaves 1 handful fresh flat-leaf parsley 1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil) 2 pounds jumbo shrimp, with shells, heads, and tails on Bloody Mary Cocktail Sauce, recipe follows 4 ripe tomatoes, coarsely chopped 2 celery stalks, coarsely chopped 1 medium onion, coarsely chopped 1/2 cup ketchup 2 tablespoons grated fresh or prepared horseradish 1 lemon, juiced 2 teaspoons hot sauce 1 tablespoon Worcestershire sauce 1 shot pepper vodka 1 teaspoon celery seed Sea salt and freshly ground black pepper Instructions: Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar. Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8458,"GZ's Mulled Cider 6 cups apple cider 1 cup fresh cranberries
1 cup sliced ginger 1 small pinch red cl flakes 3 star anise 2 cloves
2 allspice berries
1 orange, sliced
6 cinnamon sticks Dark rum, for serving, optional Instructions: Combine the apple cider, cranberries, ginger, red cl flakes, star anise, cloves, allspice, orange slices and 2 of the cinnamon sticks in a medium pot. Bring to a simmer and cook for 5 minutes. Turn off the heat and allow the cider to sit for 5 minutes. Strain the cider to remove the spices. If desired, put 1 ounce dark rum in each of 4 large mugs. Divide the cider among the mugs and garnish with the remaining cinnamon sticks. ","[Riesling, Moscato, Vinho Verde, Cava]" 8459,"Smoked Scamorza, Spinach and Pancetta Pizza 4 ounces thinly sliced pancetta, chopped 5 ounces baby spinach, chopped
3 tablespoons flour One 16-ounce ball pizza dough
8 ounces smoked scamorza cheese or smoked mozzarella, grated
1 tablespoon extra-virgin olive oil
4 eggs, at room temperature
Instructions: Preheat the oven to 500 degrees F. Place a rack on the highest level and leave space on the bottom of the oven for easy access. Place the pancetta in a large skillet set over medium-high heat. Cook the pancetta, stirring often with a wooden spoon, until crispy, about 8 minutes. Drain half of the fat. Add the spinach and turn off the heat. Stir until the spinach wilts. Set aside. Dust an upside-down rimmed baking sheet with the flour. Gently stretch the pizza dough and place on the dusted tray. Continue to stretch out to 1/4-inch thick leaving it a little thicker around the edges. Sprinkle the dough with half of the cheese. Spoon the spinach mixture over the cheese layer and top with the remaining cheese. Place the sheet tray directly on the bottom of the oven and bake for 5 minutes. Move the tray to the top shelf and finish cooking until golden brown and the crust is cooked, 5 minutes. Meanwhile, in a medium skillet, heat the olive oil over medium heat. Crack the eggs in the oil and cook until the whites are set and the yolks are still runny, about 3 minutes. Top the pizza with the eggs and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 8460,"Blueberry Buttermilk Cheesecake Ice Cream 9 cups sweet cream ice cream base* 2 teaspoons vanilla 1/4 teaspoon lemon concentrate 3 cups buttermilk 6 1/2 ounces high-quality cheesecake chunks 3 1/2 ounces graham cracker pieces, broken 10 1/2 ounces blueberry sauce Instructions: Put the ice cream base in a 1-gallon container. Add the vanilla, lemon concentrate, and buttermilk and stir to combine. Freeze until the mixture forms a peak, about 10 minutes. After freezing, fold in the cheesecake and graham cracker pieces. Then swirl in the blueberry sauce. Let harden thoroughly in the freezer before serving, approximately 12 hours in a home freezer. You can swirl the 2 ice cream flavors together (Blueberry Buttermilk Cheesecake and Chocolate Cinnamon Caramel) if you keep 1 flavor semi-soft while the other is being prepared. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly slic" 8461,"Chocolate Chip Biscookie 1 1/4 cups whole wheat pastry flour, plus more for dusting 1 teaspoon baking powder 1/2 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1/4 cup granulated sugar 1/4 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 1/4 cup almond meal 1/4 cup mini chocolate chips or chopped regular-size chocolate chips 1/4 cup pecans, finely chopped Instructions: Preheat the oven to 350 degrees F.
Line a large rimmed baking sheet with parchment. Sift the flour, baking powder and salt in a medium bowl and set aside.
Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes. Add one egg at a time, making sure to mix well before each addition. Add the vanilla and almond meal and mix.
Add the flour mixture to the egg mixture and beat until combined. The dough will be thick and sticky. Fold in the chocolate chips and pecans.
Transfer the dough to a lightly-floured surface; divide in half. Using floured hands, shape each piece of dough into a log about 10-inches long. Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake until browned and set, about 20 minutes. Transfer to a rack; let cool for 10 minutes.
Reduce the oven temperature to 300 degrees F.
Transfer the biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices. Arrange the slices cut-side down on baking sheets. Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes. Transfer the baking sheets to racks and let cool completely.
Biscookies can be made 3 days ahead. Store in an airtight container at room temperature. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 8462,"Chicken Thighs with Wilted Cabbage and Apples 8 bone-in, skin-on chicken thighs (about 2 pounds) 1/4 teaspoon dried thyme Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1/2 small head red or green cabbage, thinly sliced 1 green or red apple, cored, halved and sliced 1/4 cup low-sodium chicken broth 2 tablespoons red wine vinegar 1 tablespoon packed light brown sugar 1/2 cup fresh flat-leaf parsley leaves Instructions: Preheat the oven to 450 degrees. Season the chicken all over with the thyme, 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the oil in a large skillet over medium-high heat until very hot, but not smoking. Working in batches, add the chicken to the skillet, skin-side down, and cook, flipping once, until browned on both sides, about 3 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Transfer the thighs to a baking sheet and roast in the oven until no longer pink near the bone, 10 to 12 minutes more. While the chicken bakes, add the cabbage, apples, 1/4 teaspoon each salt and pepper to the same skillet over medium heat. Cook, tossing, until slightly wilted, 2 to 3 minutes. Add the broth, vinegar and sugar and continue to cook until the cabbage is tender, the liquid has reduced slightly and the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the parsley leaves. Season with additional salt and pepper. Transfer the cabbage and apples and any juices in the skillet to a serving platter and top with the baked chicken thighs.
","[Burgundy, Pinot Grigio, Tempranillo, Garnacha]

" 8463,"Mashed Potatoes with Spinach and Cheese 4 pounds russet or baking potatoes, peeled 1/4 pound bacon, diced 4 cups (packed) stemmed washed spinach leaves 1 cup good veal stock or heavy cream Approximately 1 cup freshly grated Parmesan cheese Salt and freshly ground black pepper Instructions: Dice the potatoes coarsely and boil them until tender. While the potatoes are boiling, render the bacon slowly. When it starts to brown add the spinach, raise the heat and evaporate all of the liquid. Drain the potatoes and mash them with stock or heavy cream until you have the desired consistency. Fold in spinach and bacon and add cheese to taste. Season with salt and pepper. Reheat leftovers in a microwave oven or in a double boiler. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8464,"Easy Bananas Foster 2 tablespoons unsalted butter, room temperature 2 bananas, sliced 1/3-inch thick
1/4 teaspoon ground cinnamon
1 cup dulce de leche or your favorite caramel sauce
Vanilla ice cream, for serving Mini chocolate chips, for serving
Instructions: In a 12-inch nonstick skillet, melt the butter over medium-high heat until it begins to bubble. Add the bananas in a single layer and cook for 1 to 2 minutes, or until beginning to brown. Flip the bananas with a rubber spatula and brown them slightly on the reverse side. Sprinkle with the cinnamon and cook for another 30 seconds, stirring occasionally. Gently mix in the dulce de leche; simmer for 1 minute, then set aside to cool a bit. Serve over ice cream, with mini chocolate chips sprinkled over the top. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 8465,"Family-Style Chicken \Pot\ Pie 4 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon salt 2 cups (4 sticks) unsalted butter, cold and cut into small chunks 3/4 cup ice water, plus more if needed 1 (4 to 5 pound) free range whole chicken 3 carrots, cut in 2-inch pieces 3 celery stalks, cut in 2-inch pieces 1 onion, halved 1 head garlic, halved horizontally 2 turnips, halved Bouquet garni: 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf - all tied together with 1/2 cup (1 stick) unsalted butter 1/2 cup all-purpose flour Sea salt and freshly ground black pepper 4 carrots, cut in 1/2-inch circles 1 cup pearl onions, peeled, about 3/4 pound 1 cup fresh sweet peas, about 1 pound 1 garlic clove, chopped Leaves from 8 fresh thyme sprigs Needles from 1 fresh rosemary sprig, chopped Juice of 1/2 lemon 1 egg mixed with 3 tablespoons of water, for egg wash Coarse salt Instructions: To make the pastry: Combine the flour and salt in a very large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the large ball of dough in plastic wrap and refrigerate while preparing the rest of the recipe (feel free to make the dough the night before if you prefer.) To make the chicken broth: Put the chicken in a large stockpot and cover with 3 quarts of cool water. Add the vegetables and herbs and bring it up to a boil over medium-high heat. Simmer, uncovered, for 1 hour; skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. It's the old trick of killing two birds with one stone -- or one pot as the case may be. Remove the chicken to a platter to cool. When it's cool enough to handle shred the chicken meat, discarding the skin and bones, and set aside. Using a colander, strain the chicken broth into another pot and discard the solids; you should have about 2 quarts when you're done. To make the pot pie filling: Wipe out the stockpot and put it back on the stovetop over medium-low heat. Melt the butter and just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. This is a roux, which will act as a thickener. Cook and stir the roux until it's the color of a California blonde. Now, gradually pour in the reserved chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Fold in the carrots, pearl onions, peas, garlic, rosemary, thyme, and lemon juice; stir to combine. Simmer for 10 minutes to soften the vegetables a bit; season the mixture with salt and pepper. Stir in the shredded chicken until incorporated, remove from the heat and cool to room temperature; it will get quite thick as it cools down. Preheat the oven to 400 degrees F. Take the dough out of the refrigerator and set it out on the counter for 5 minutes to warm up a bit, making it easier to roll out. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a big 14 by 20-inch rectangle. Carefully transfer the dough to a large rectangular pizza stone or standard sheet pan, leaving about 1 foot of the pastry hanging off 1 end. Spoon the cooled chicken filling on the pastry that is on the pizza stone, leaving a border around the sides. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush it on the dough border. Fold the \free\ dough over the filling like a blanket and crimp the ends with a fork to form a tight seal; it should look like a big pillow. Brush the top of the giant chicken pie with the remaining egg wash, sprinkle with the coarse salt, and cut tiny slashes in the top so steam can escape. Place the chicken pie in the oven and bake for 45 minutes to 1 hour until puffed and golden. Let the chicken pie rest for 10 minutes before moving it. Run a spatula underneath the pot pie to loosen it from the pizza stone. Scoop out the chicken pie with a large serving spoon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8466,"Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce 2 (6-ounce) pieces boneless, skinless chicken breast Salt and freshly ground black pepper 4 thin slices provolone cheese 4 thin slices prosciutto cotto 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained 1 tablespoon extra-virgin olive oil 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock or vegetable stock 1 tablespoon Dijon mustard 1/2 lemon, zested and juiced 1/4 cup chopped, flat-leaf parsley, a handful Instructions: Halve the chicken breasts horizontally separating each into 2 cutlets.
Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.
Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.
Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 8467,"Raspberry Lemonade 1.5 oz. Smirnoff Raspberry Flavored Vodka 3 oz. lemonade Instructions: Fill glass with ice. Add Smirnoff Raspberry Flavored Vodka. Top with lemonade. Garnish with lemon twist.; ","[Sparkling wine, Ros wine]" 8468,"Creamy Rice Pudding 1 3/4 pints rich milk 10 cardamom pods 3 tablespoons finely ground rice 6 to 7 tablespoons sugar 4 tablespoons slivered, blanched almonds 2 tablespoons finely slivered, finely chopped unsalted pistachios Instructions: Pour the milk into a wide, preferably non-stick, pan. Add the caradamom pods and bring to a boil without letting the milk spill over. Quickly turn heat to medium, the milk should simmer as vigorously ass possible without boiling over, and cook, stirring now and then, for about 15 to 20 minutes or until milk has reduced to 1 pint. Sprinkle the ground rice slowly into the pan, stirring as you go. Add the sugar as well. Cook, stirring now and then , for 7 to 8 minutes or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end of this cooking time. Turn off the heat. Pick out and discard the cardamom pods. Set a small cast iron frying pan over medium heat. When very hot, put in the almonds. Stir, shake or toss them until they are lightly roasted and turn golden. Set them aside. Put the pistachios into the same hot frying pan and roast them even more briefly until they turn just a shade darker. Set aside. When the pudding has cooled to lukewarm, stir the almonds into it. Ladle the pudding into 4 to 6 small serving cups (the kind used for caramel custard or creme brulee). Sprinkle the top with the pistachios and cover with cling film. Refrigerate for 2 to 3 hours until cold and set. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 8469,"Hazelnut and Arugula Pesto 1/3 cup lightly toasted hazelnuts 3 cups loosely packed arugula 1 teaspoon chopped garlic Kosher salt 1/4 cup coarsely grated Parmesan 1/4 cup coarsely grated Pecorino-Romano 1/2 cup extra-virgin olive oil 1 teaspoon lemon zest Instructions: Put the hazelnuts in a food processor and pulse until finely ground. Add the arugula, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and Pecorino-Romano and pulse to combine. With the food processor on, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the lemon zest. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 8470,"Grana Padano \Ice Cream
2 cups whipping cream 1 cup grated Grana Padano or Parmigiano-Reggiano cheese 4 tablespoons premium aged balsamic vinegar Instructions: Combine the cream and cheese in a large stainless steel bowl over a pot of simmering water. Whisk until the cheese melts and a smooth liquid texture forms.
Strain the mixture through a fine sieve, discard any solids and pour into a deep baking dish.
Let the mixture cool before placing it in the refrigerator for 8 to 10 hours. When the mixture has solidified, scoop it out with a melon scooper to create the appearance of little ice cream balls.
Serve in glasses or small bowls and drizzle with premium aged balsamic vinegar.
","[Chardonnay, Barolo, Chianti Classico, Riesling]" 8471,"Hawaiian Opu (Stomach) Popper 1 dozen cherry tomatoes 1 gallon Kraft mayonnaise 2 pounds elbow macaroni, cooked until soft 1 cup lump crab meat 4 pounds new potatoes 1 cup sliced black olives 2 cups diced carrots, blanched 2 cups green peas, blanched 6 hard-boiled eggs, finely diced 2 tablespoons salt 1 tablespoon paprika (sweet) Instructions: The macaroni, potatoes, peas, carrots, and hard-boiled eggs are all cooked separately and cooled to room temperature. All ingredients are all combined in the biggest pot or bowl available and mixed by hand to blend thoroughly. Additional salt may be added following this if it is not tasty enough. Finish off by placing the salad in a huge serving tray and sprinkling paprika over the top. Surround with cherry tomatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8472,"Punch Vieux 1/4 tablespoon cane sugar syrup 1-ounce Dark Martiniquan or Guadeloupean rum Instructions: Place the sugar syrup in a small wine glass, add the rum, and stir with a swizzle stick. ","[Rum, Dark Rum]" 8473,"Apple Bread Pudding with Caramel Dessert Sauce Nonstick cooking spray or butter, for greasing 2 cups heavy cream 2 cups whole milk 3/4 cup light brown sugar 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1 teaspoon vanilla extract 9 large egg yolks 3 1/2 cups Granny Smith apples, peeled and chopped 3/4 cup pecans, chopped and toasted 1 loaf challah bread, cut or torn into 1-inch pieces (preferably stale) Caramel Dessert Sauce, recipe follows Vanilla ice cream, for serving 3/4 cup sugar 1/2 cup (1 stick) unsalted butter 1/2 cup buttermilk 1 tablespoon light corn syrup 1 teaspoon baking soda 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon Pinch salt Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with cooking spray or butter. In a large mixing bowl, whisk together the heavy cream, whole milk, brown sugar, cinnamon, salt, vanilla and egg yolks and set aside.
Add the cubed apples, pecans and cubed bread to the prepared baking dish and toss to combine. Pour the custard over the bread and apple pieces. Carefully toss to coat, making sure that the cubed bread is submerged in the custard, and let stand to allow the bread to soak up the custard, 10 to 15 minutes.
Bake until the center has set, about 45 minutes. Let cool for 5 minutes. Drizzle Caramel Dessert Sauce over the bread pudding. Serve with extra sauce and vanilla ice cream. In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk and corn syrup. Bring to a boil over medium-high heat and cook for 1 minute. Remove from the heat and slowly add the baking soda (it will foam up), followed by the vanilla and cinnamon. The sauce will thicken as it cools. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 8474,"Chowder of Scallops, Celeriac, and Potato with Caramelized Pear and Roasted, Crushed Chestnuts 2 to 3 tablespoons butter 2 medium Spanish onions, sliced 2 to 3 garlic cloves, minced 1 bottle Sakonnet Fume Vidal wine 5 to 6 celery roots, peeled and quartered 5 to 6 medium size Yukon gold potatoes, peeled and quartered Chicken broth or water, to cover 1 1/4 cups heavy cream Salt and white pepper Lemon juice, to taste 1 celery root, peeled and diced 2 medium size Yukon gold potatoes, peeled and diced 2 to 3 tablespoons vegetable oil 2 pounds medium size, dry packed sea scallops 3 to 4 Bartlett pears, peeled and diced 2 pounds chestnuts, roasted and coarsely crushed Pinch nutmeg 1 pound feta cheese or blue cheese, crumbled Crunchy bread or toast, accompaniment Instructions: In a large stockpot, melt the butter over medium heat. Add onions and garlic and saute until softened, but not browned. Add the wine and continue cooking until volume is reduced by half. Add the celery root and potatoes. Cover with stock or water by 1-inch. Bring to a boil over high heat, reduce heat to a low simmer, and cook until potatoes are very tender. Using an immersion blender, puree the vegetables until very smooth. Add the cream and return to a simmer. Stir constantly; at this point the soup can burn easily. Season with salt, white pepper, and lemon juice, to taste. Meanwhile, place the diced potato and celery root in a separate large saucepan and cover with cold water. Season with salt and bring to a simmer. Cook until just tender and then strain and set aside. Heat the oil in a large skillet over high heat. Add scallops and sear until golden brown on both sides. Remove scallops from skillet and set aside. Ladle some of the soup base into the skillet to deglaze, scrape the bottom of the pan with a wooden spoon, and then scrape back into the large pot of soup. Add the scallops into the soup and keep warm over low heat. Meanwhile, in another large skillet, melt the butter over medium heat. Add pears and chestnuts and saute until just beginning to brown. Season with nutmeg, to taste. Set aside. Divide the diced, cooked potato and celery root evenly among soup bowls. Ladle the soup into the bowls and sprinkle with pears, chestnuts, and cheese. Serve with crusty bread or toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8475,"Sweet and Savory Menu: Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers 2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic 2 cups water, eyeball it Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan 2 large cubanelle peppers (long, Italian light green sweet peppers), seeded and thinly sliced Salt and pepper 4 hot red cherry peppers, chopped A splash of hot pepper juice 1 box (8 1/2 ounces) corn muffin mix (recommended: Jiffy) 1 egg 3 tablespoons butter, divided 3/4 cup milk 2 to 3 tablespoons finely chopped fresh rosemary leaves 4 slices prosciutto, chopped 1/2 cup honey Instructions: Preheat a griddle or nonstick skillet over medium heat. Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 tablespoons extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them. For the cakes, combine muffin mix with egg and 2 tablespoons of the butter ? heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture. Serve sausages with peppers on top and the cakes alongside drizzled with honey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 8476,"Cheddar Bacon Wedge Salad 4 slices thick-cut bacon 1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1 clove garlic, pressed
1/2 teaspoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1 head iceberg lettuce 1/2 cup grated sharp Cheddar or Cheddar-Jack Instructions: In a medium skillet, fry the bacon slices until slightly crisp. Drain on paper towels and set aside to cool. In a large bowl, combine the mayonnaise, buttermilk, sour cream and garlic. Add the vinegar, Worcestershire, salt, pepper and cayenne and whisk until the mixture is totally smooth. Chop up the bacon into pieces. Cut the iceberg in half right through the middle, then cut the halves into wedges. Spoon a good amount of the dressing over each wedge so that it drips down the sides, then sprinkle on the cheese and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8477,"Maple Shake 2/3 cup low-fat milk (1/2 cup if adding vodka) 2 cups butter pecan light ice cream 2 tablespoons maple syrup 1 teaspoon almond extract 2 shots vanilla vodka, optional Instructions: Combine all ingredients in a blender. Blend for 1 minute, until smooth. Pour into glasses and serve with straws. ","[Chardonnay, Riesling, Gewrztraminer]" 8478,"Lamb Shank Stew with Russet Potato Top 1 cup all-purpose flour Kosher salt and freshly ground black pepper 3 lamb shanks (about 8 ounces each), cut in 1/2 Extra-virgin olive oil 4 cloves garlic, chopped 4 large carrots, cut into coins 1 large onion, cut into chunks 1 bay leaf 1/4 bunch thyme 2 cloves 3/4 bottle (750ml) red wine 1 quart low-sodium beef stock 1 cup barley 6 large russet potatoes Parsley sprigs, for garnish 10 cloves garlic, minced 1 tablespoon olive oil Kosher salt 1/2 bunch flat-leaf parsley, leaves chopped 1 stick unsalted butter Instructions: Preheat oven to 350 degrees F. Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over. Remove the shanks to a plate and set aside. Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley. Return the shanks to the pan. Cover and roast in the oven for 2 hours. While they are cooking, prepare the potato crust and Garlic-Parsley Butter: Chop garlic, drizzle with olive oil and sprinkle with salt. Press and mash the garlic with the flat blade of your knife to form a paste. Fold in the chopped parsley. Melt the butter in a small sauce pot and add the garlic-parsley mixture. Cook over low heat for 5 minutes and set aside. Peel the potatoes and cut in half lengthwise. After the stew has been cooking for 2 hours, remove from oven and arrange potatoes on top to completely cover the stew - you may have to cut some of the potato pieces smaller to fit. Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked, then baste with garlic-parsley butter. Serve the stew garnished with parsley sprigs. ","[Cabernet Sauvignon, Syrah, Tempranillo, Barolo]

" 8479,"Grilled Heirloom Tomato Caprese Salad 4 heirloom tomatoes 12 ounces fresh mozzarella cheese
1 tablespoon olive oil, plus additional for oiling grates
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 tablespoon honey
1 bunch fresh basil leaves
Instructions: Slice the tomatoes and mozzarella into 1/4-inch-thick slices. Prepare a grill for cooking over medium heat. Drizzle the tomato and mozzarella with olive oil and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the tomato, flipping once, for a couple of minutes on each side. Whisk together the vinegar, sugar and honey in a small bowl until well combined. Sprinkle with salt and pepper to taste. Layer the salad by alternating tomato, basil and mozzarella. Drizzle with the balsamic mixture and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8480,"Salad Olivier 6 eggs 6 white potatoes 2 boneless skinless chicken breast halves4 whole pickles, shredded, plus extra pickle slices for decorating One 14.5-ounce can green peas 1 tablespoon salt 1 tablespoon black pepper 1 1/2 cup mayonnaise, plus more for serving 1/3 cup fresh dill, chopped ","[Chardonnay, Sauvignon Blanc, Riesling]" 8481,"Scallops Bonne Femme and Spinach with Crispy Prosciutto 5 tablespoons extra-virgin olive oil, divided 1 large shallot, finely chopped 12 button mushrooms, thinly sliced 8 tablespoons butter, divided 1 tablespoon all-purpose flour 1/2 cup dry white wine 1/2 cup chicken stock 1 cup cream Freshly grated nutmeg, to taste Salt and freshly ground black pepper 1 or 2 dashes hot sauce 8 slices prosciutto 1 clove garlic, grated 2 fresh thyme sprigs, leaves chopped 3 to 4 fresh basil leaves, chopped 1 baguette, split and halved 20 large sea scallops, trimmed of any connective tissue and patted dry 1 cup plain bread crumbs 1 clove garlic, cracked from skin Handful parsley leaves, chopped 1 pound triple washed spinach, stems removed Instructions: Place oven rack at center of oven and preheat broiler.
Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8482,"Clementine Margarita 6 clementines or 4 oranges, zested and juiced or 2 cups juice 1/2 cup water 1/2 cup sugar, plus 2 tablespoons 2 limes, 1 juiced and 1 cut into slices, for garnish 6 ounces tequila, optional 4 drops yellow food coloring 2 tablespoons kosher salt Instructions: In a small saucepan, combine the clementine zest with 1/2 cup of water and 1/2 cup of sugar. Bring the mixture to a boil over medium heat until the sugar has dissolved, then turn off the heat and let cool. Combine the juice from the clementines, the juice of 1 lime and the cooled simple syrup in a large pitcher. Stir to combine. Add tequila, if desired. In a resealable bag combine the remaining 2 tablespoons of sugar with the food coloring. Shake and massage the bag to combine the food coloring with the sugar. On a flat plate, combine the colored sugar and salt and spread evenly across the plate. Dip the rims of 4 margarita glasses in water and then in the sugar mixture. Fill the glasses with ice and evenly distribute the margaritas among the glasses. Garnish with slices of lime and serve. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 8483,"Caprese Chicken with Pomegranate Glaze 2 cups pomegranate juice 2 boneless, skin-on chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, plus more for drizzling
2 heirloom tomatoes, sliced 1/4-inch-thick 8 ounces fresh buffalo mozzarella, sliced 1/4-inch-thick 1/4 cup crushed pistachios
Fresh basil leaves (baby leaves work best), for garnish
Smoked sea salt, for finishing
Instructions: Bring pomegranate juice to a simmer in a small pot over low heat, then let cook until very syrupy, thick and reduced to about 1/2 cup, 30 to 40 minutes. Set aside to cool. Meanwhile, preheat oven to 300 degrees F. Sprinkle chicken breasts liberally with kosher salt and pepper on both sides. Add oil to a medium ovenproof skillet and heat over medium-high heat. Place the chicken in the skillet skin-side down and cook until the skin is nice and golden brown, 2 to 3 minutes. Flip and cook for another 2 minutes. Transfer skillet to the oven and roast until the internal temperature reaches 165 degrees F, 10 to 12 minutes. Let rest for 5 minutes. Slice the cooked chicken breast 1/4-inch-thick. Layer tomatoes, chicken and mozzarella in an elegant row on a long platter. Drizzle with pomegranate reduction, sprinkle with crushed pistachios, scatter basil leaves around and sprinkle with some smoked sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8484,"Mini Crab Cakes with Mustard Creme Fraiche 1/4 cup creme fraiche 1 tablespoon whole-grain mustard
1 teaspoon Dijon Mustard
1/8 teaspoon seafood seasoning, such as Old Bay
2 slices white sandwich bread 1 pound jumbo lump crabmeat, picked through for bits of shell
1/4 cup mayonnaise
1 tablespoon lemon zest, plus lemon wedges, for serving
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
1/8 teaspoon cayenne pepper 2 scallions, finely chopped
Kosher salt and freshly ground black pepper
1 large egg, beaten
3 tablespoons unsalted butter
1 tablespoon chopped chives, for garnish
Instructions: For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve. For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set. Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side. Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8485,"Cilantro-Infused Chicken Sandwiches 1/2 cup fresh cilantro leaves 5 tablespoons olive oil 1/4 teaspoon kosher salt 1 grilled chicken, reserved from Day 1 1 large loaf French bread Grilled vegetables, reserved from Day 1 2 large tomatoes, sliced 1 (10-ounce) bag potato chips Spinach and Citrus Salad, recipe follows 1 (10-ounce) bag small spinach leaves, triple-washed 1 orange, sectioned Balsamic vinaigrette, store bought Instructions: In a blender or food processor, combine the cilantro, olive oil, and salt and process until smooth. Cut the chicken meat off the bones and reserve bones for Day 3. Split the bread lengthwise and drizzle each half with the cilantro oil. Layer the grilled vegetables, sliced tomatoes, and chicken meat on the bottom half of the bread. Top with the second length and cut the sandwich into 4 pieces. Serve with potato chips and the Spinach and Citrus Salad. Combine spinach with orange sections. Toss with bottled balsamic vinaigrette dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8486,"Angel Hair Pasta with Fried Chili Flakes, Lemon and Arugula 1/2 cup extra-virgin olive oil, plus 2 tablespoons 2 cups panko bread crumbs Kosher salt and freshly ground black pepper 3 cloves garlic, slivered 1 teaspoon dried red pepper chili flakes 1 lemon, zested and juiced 1 pound angel hair pasta 6 cups lightly packed wild arugula (Israeli if possible) 1/2 cup grated Parmigiano-Reggiano Instructions: In a dry skillet over low heat, add 2 tablespoons of olive oil and the panko bread crumbs and toast until golden brown. Season with salt and pepper, to taste. Put into a bowl and set aside. Set the skillet pan back over medium heat and add the remaining 1/2 cup of olive oil, the garlic and the red pepper flakes. Saute for 2 to 3 minutes to infuse the oil and cook the garlic. Season with salt and pepper, to taste. Add the lemon zest and remove from the heat. In a large pot of well-salted boiling water, over medium heat, add the angel hair pasta and cook for 3 to 4 minutes. Drain and add to a large mixing bowl. While still warm, toss in the arugula, the infused oil, the bread crumbs and the cheese. Using tongs gently fold everything together and transfer to a large serving bowl or platter to serve. If desired, serve with braised braciole. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 8487,"Ratatouille, Second Time Around Half of Protean Ratatouille, recipe follows Lemon zest and juice to taste Salt and crushed red pepper Washed lettuce leaves, torn into bitesized pieces Cans of tuna fish or strips of smoked chicken breast Slivered pitted cured black olives Basil chiffonade 2/3 cup extra virgin olive oil 4 red bell peppers, cored, seeded and cut into fine julienne 2 onions, finely sliced (3 medium size) 2 pounds of egg plant, scrubbed clean 4 cloves garlic, finely sliced 28 ounces can plum tomatoes, drained and chopped (or 8 vine ripened tomatoes, peeled and seeded and chopped) 1 teaspoon dried thyme or sprigs of fresh thyme 2 medium zucchini (1 pound), scrubbed clean 2 medium yellow squash (1 pound), scrubbed clean Salt and freshly ground black pepper Instructions: Bring the ratatouille out of the fridge to bring back to room temperature. Perk up and change the flavor with lemon zest and lemon juice, salt and pepper. On each dinner plate make a wreath of washed, torn lettuce leaves Make an inner wreath of ratatouille, leaving some room in center of plate for tuna or chicken. Garnish with black olives and basil chiffonade. Heat olive oil in a large heavy enamellined casserole. Add peppers and onions and saute for a minute to get them cooking. Reduce heat to low, cover and simmer very gently until vegetables are tender, about 10 minutes. Don't let olive oil get too hot or you will change the flavor. While these are cooking, cut eggplant into 3/4inch chunks. When peppers and onions are tender, add the garlic, eggplant, tomatoes and thyme and simmer over low heat for 30 minutes. While this is cooking cut zucchini and yellow squash lengthwise into halves or quarters, depending on how thick they are. Remove seeds with a spoon, then cut into 3/4 inch lengths. After 30 minutes of stewing eggplant, add zucchini and squash to stew, cover and simmer, over very low heat until all the vegetables are tender, about 20 minutes ( you can simmer for another 30 to 40 minutes for more meltingly tender vegetables). Strain the stew through a sieve and return juices back to casserole. Reduce the juices over medium heat until they begin to sizzle in the olive oil. Return this to the stew, season well to taste with salt and pepper. Divide ratatouille into two portions to proceed. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 8488,"Spicy Beer-Steamed Shrimp with Kicked Up Cocktail Sauce 1 (12-ounce) bottled or canned beer 2 tablespoons crab boil 3 cloves garlic, peeled and crushed 2 pounds shrimp, heads removed with shells on 1 tablespoon Essence, recipe follows Kicked Up Cocktail Sauce, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1 cup ketchup 1 tablespoon Worcestershire sauce 1 tablespoon fresh lemon juice 2 tablespoons drained, prepared horseradish 1/2 teaspoon hot sauce Pinch salt Pinch freshly ground black pepper Instructions: In the base pot of a steamer, combine the beer, crab boil, and garlic and bring to a simmer. Put the steamer basket in place. In a bowl, toss the shrimp with the Essence. Place the shrimp in the steamer basket, close the lid and steam until the shrimp are firm and cooked through, 5 to 6 minutes, stirring the shrimp once to ensure even cooking. Remove the basket with the shrimp and let sit until cool enough to handle. Turn out into a large serving bowl or onto a thick layer of newspapers spread on a table. Serve with the cocktail sauce for dipping. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Mix all ingredients together and whisk well to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8489,"Classic Pumpkin Cheesecake 1 1/4 cups graham cracker crumbs 5 tablespoons unsalted butter, melted 2 tablespoons sugar 3 8-ounce packages cream cheese, at room temperature 1 1/2 cups sugar 1 15-ounce can pure pumpkin puree 1/4 cup sour cream 1 tablespoon pumpkin pie spice 2 teaspoons pure vanilla extract 1/2 teaspoon salt 4 large eggs, at room temperature, lightly beaten Whipped cream, for topping Instructions: Preheat the oven to 325? F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely. Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it\u2019s set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8490,"Meatloaf Sandwiches Nonstick cooking spray 1 tablespoon olive oil
1/2 medium yellow onion, diced (about 3/4 cup)
1 bay leaf
1 clove garlic, minced
1 medium red bell pepper, finely diced (about 1 cup)
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
2 pounds lean ground beef
2 large eggs, lightly beaten
3/4 cup dry breadcrumbs
1 tablespoon Worcestershire sauce
1 cup ketchup
Kosher salt and freshly ground black pepper
1/4 cup mayonnaise
1 loaf thick-sliced white bread
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, then spray lightly with cooking spray. Heat the oil in a medium skillet over medium heat. Cook the onions, stirring, until translucent, 7 to 8 minutes. Add the bay leaf, garlic, bell pepper, parsley and thyme and cook, stirring, until softened, about 5 minutes. Remove the skillet from the heat and let the onion mixture cool, then discard the bay leaf. In a large bowl, combine the beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 cup of the ketchup, the cooled vegetables, 2 teaspoons salt and 1 teaspoon black pepper. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meatloaf with the remaining 1/2 cup ketchup.?Bake until the meat loaf is firm, 1 to 1 1/2 hours. Let set for about 5 minutes before slicing. Slice into 8 pieces for thicker slices, 10 pieces for thinner slices. Spread mayonnaise on 16 to 20 slices of bread and make sandwiches with the meatloaf slices. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 8491,"Tea Cookies 1 stick butter 1 cup granulated sugar 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon cream of tartar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla Instructions: Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks. ","[Chardonnay, Riesling, Gewrztraminer]" 8492,"Herb and Potato Crusted Halibut with Cucumber Noodles and Zucchini Blossoms 6 large heirloom tomatoes, cored and chopped 1/2 English cucumber, peeled and chopped 1 clove garlic, smashed Kosher salt 1/2 cup fish sauce 1/2 cup rice wine vinegar 2 1/2 teaspoons sugar 1 teaspoon sambal 3 English cucumbers, peeled 2 sprigs thyme, stems removed and leaves chopped 1/2 bunch chives, thinly sliced 1/2 bunch flat-leaf parsley, stems removed and leaves finely chopped 1 cup instant mashed potato flakes Four 6-ounce halibut fillets, skin removed Kosher salt 2 large eggs, beaten with 1 tablespoon water Extra-virgin olive oil 2 cloves garlic, smashed 4 baby zucchini, diced 2 ears corn, kernels removed 3 large heirloom tomatoes, 2 sliced 1/2-inch thick and 1 diced Canola oil, for frying 1 cup all-purpose flour 1 cup white wine, plus more as needed 4 zucchini blossoms Micro basil, for garnish Instructions: For the tomato water: Line a hand strainer with cheesecloth and set over a large bowl. Add the tomatoes, cucumbers, garlic and a nice big pinch of salt to the bowl of a food processor. Pulse a few times, scrape down the sides with a spatula, and pulse again. Pour the mixture into the cheesecloth-lined strainer. Set aside to strain for 2 hours, giving it an occasional stir to redistribute the juices. For the cucumbers: Add the fish sauce, rice wine vinegar, sugar and sambal to a large bowl and stir to combine. Trim the ends of the cucumbers so they are even in size. Using a mandoline, shave the cucumbers lengthwise on all sides, turning the cucumber when you get to the seeds. Discard the center with the seeds. Stack the shaved cucumber and slice lengthwise into noodles, about the width of linguine. Add to the dressing and sit for 30 minutes. Drain and set aside. For the fish: Preheat the oven to 350 degrees F. Add the thyme, chives, parsley and potato flakes to a small bowl and mix to combine. Sprinkle the halibut with salt, then brush with the egg wash. Dip each piece of fish into the herb and potato flake mixture, pressing firmly to ensure the crust is tightly adhered. Place onto a sheet tray with the crusted side up and set aside. Heat a large saute pan with some olive oil and the smashed garlic over medium-high heat. Swirl the pan to infuse the oil with the garlic. Cook until the garlic is golden brown, a few minutes, then remove from the pan. Add the zucchini and cook to soften, 2 to 3 minutes, then toss in the corn and cook for another minute. Finally, add the diced tomatoes and season with salt. Cook for just a minute, then turn off the heat. Heat a large nonstick pan with some olive oil over medium-high heat until the oil shimmers. Add the fish, crusted side down. Cook until the crust is golden brown and crispy, about 5 minutes. Flip the fish, then transfer onto a sheet tray lined with a rack. Arrange the sliced tomatoes next to the halibut. Place into the oven and bake until it reaches an internal temperature of 125 to 130 degrees F when inserted with a thermometer, 5 to 7 minutes. Set up a deep fryer and heat canola oil to 350 degrees F. Combine the flour and wine in a small bowl and stir to make a batter. It should be the consistency of a thin pancake batter. If it's too thick, add a bit more wine. Dip the zucchini blossoms into the batter, then fry until golden brown, 1 to 2 minutes, flipping halfway through. Drain on a paper-towel-lined plate and season with salt. To serve: Place a slice of the roasted tomato on the bottom of a shallow bowl and top with the cucumber noodles. Add some of the sauteed zucchini, corn and tomatoes over the top, followed by the fish, crust side up. Garnish with the fried zucchini blossoms and micro basil. Pour some of the tomato water around the edge of the plate right before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8493,"Creole Caesar Salad 2 cups of 3/4-inch cubed dried French or Italian white bread, crusts removed 1 1/2 tablespoons extra virgin olive oil 1/2 teaspoon Angel Dust Cajun Seasoning (see below) Creole Anchovy Dressing 1 anchovy fillet 1 teaspoon minced garlic 1 large egg 2/3 cup vegetable oil 1/2 cup extra virgin olive oil 2 tablespoons Parmesan cheese 2 teaspoons Creole mustard 2 teaspoons freshly squeezed lemon juice 2 teaspoons freshly squeezed lime juice 1 teaspoon water 1/8 teaspoon Angel Dust Cajun Seasoning (see below) 1/8 teaspoon freshly ground black pepper 1/8 teaspoon salt 1 pound romaine lettuce, washed and cut into bite-sized pieces Grated Parmesan cheese 3 tablespoons Hungarian paprika 1 1/2 tablespoons Spanish paprika 5 teaspoons salt 1 1/4 teaspoons dried thyme leaves 1 1/4 teaspoons dried oregano 1 teaspoon ground white pepper 1/2 teaspoon dried basil 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder Instructions: To prepare croutons, heat the oil in a large nonstick saute pan over medium-high heat for 1 minute. Add the bread cubes, stirring and tossing in the pan to evenly coat the bread with the oil. Sprinkle in the Cajun seasoning while stirring continuously. Toast for 5 minutes, until golden brown. Reserve for garnishing the salad. To make the dressing, place the anchovy and garlic into a food processor, cover, and pulse on and off several times. Add the egg, and, with the motor running, slowly add the vegetable and olive oils. Add the cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper, and salt; process briefly until ingredients are incorporated. Refrigerate until ready to use. In a large bowl, toss romaine with the dressing, allowing approximately 3 tablespoons of the dressing per serving. Serve on chilled salad plates; top with croutons and additional Parmesan cheese. Serve immediately. Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about two months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 8494,"Soy Green Beans 12 ounces fresh green beans, trimmed 1/4 onion, julienned 2 tablespoons capers, drained 3 cloves garlic, chopped 3 tablespoons soy sauce 1 tablespoon vegetable oil Instructions: Preheat the oven to broil and line a baking sheet with aluminum foil. Place the green beans on the tray, add the onions, capers, garlic, soy sauce, and vegetable oil over the beans; gently toss to combine. Broil in the oven until the beans are tender, edges are crispy and have absorbed the soy sauce, about 15 minutes. Servings: 4 ","[Sauvignon Blanc, Pinot Grigio, Riesling]" 8495,"Pots de Creme 9 ounces high-quality semisweet chocolate, chopped 1 1/2 cups whole milk 1 1/2 cups heavy cream 6 large egg yolks 5 tablespoons granulated sugar (add an extra tablespoon if using bitter chocolate) 1/4 teaspoon salt 1 tablespoon confectioners' sugar Instructions: Place the chocolate in a blender. Whisk the milk, 1 cup cream, egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Cook, stirring constantly with a heatproof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5 to 6 minutes. Immediately pour the milk mixture over the chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours. Whip the remaining 1/2 cup cream and the confectioners' sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de creme with whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 8496,"Mango Habanero Shrimp and Quinoa Packets 8 cups baby spinach 1 cup cooked quinoa 16 medium-sized raw shrimp, peeled and deveined 1 cup LA VICTORIA? Mango Habanero Salsa 1/4 cup chopped fresh cilantro 4 tsp extra-virgin olive oil Salt and freshly ground pepper Lime wedges, for serving Instructions: Heat oven to 400 F. Cut four 12-inch-long pieces of aluminum foil and brush center of foil with olive oil to keep ingredients from sticking. Place 2 cups baby spinach leaves in center of each piece of foil. Place 1/4 cup cooked quinoa on top of spinach and top with 4 shrimp. Spoon 3 tablespoons LA VICTORIA? Mango Habanero Salsa on top of shrimp and sprinkle with 1 teaspoon freshly chopped cilantro. Drizzle pile with 1 teaspoon olive oil and season generously with salt and pepper. Fold foil packets to seal completely, place packets on baking sheet. Bake 10 to 12 minutes or until packets are puffed. To serve, carefully cut foil packets open. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 8497,"Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce 2 large boneless, skinless chicken breasts Kosher salt 1/2 cup Dijon mustard 1/2 cup low fat plain yogurt 1 sleeve (about 25) saltine crackers, crumbled 1 cup toasted wheat germ 1/2 cup sliced almonds, toasted, optional Ranch Dipping Sauce, for serving, recipe follows 1 1/2 cups low fat yogurt 1 tablespoon garlic powder 1 1/2 teaspoons celery salt 2 shakes hot sauce (recommended: Tabasco) 2 tablespoons chopped Italian parsley leaves 2 tablespoons finely chopped chives Kosher salt Instructions: Preheat the oven to 425 degrees F. Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste. In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly. Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture. Put this mixture into a wide flat dish. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy. Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes. Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce. Combine all the ingredients in a bowl. Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 8498,"\Monkey Rolls: Banana Spring Rolls with Spiced Chocolate Sauce, Peanuts, and Toasted Coconut 1 cup chocolate syrup 2 tablespoons peanut butter 1/2 teaspoon cl powder 16 sheets (6-inch diameter) rice paper circles* (See Cook's Note) 4 cups warm water 4 bananas, halved lengthwise, and then across 1 cup toasted peanuts, chopped fine 1 cup toasted sweetened coconut threads Instructions: For the chocolate sauce mix in a medium size bowl the chocolate syrup with the peanut butter and cl powder. Place the water in a flat cake pan large enough to lay the rice paper sheets flat. Lay out 2 paper towels side by side. Soak rice paper sheets 2 at a time in the water for 1 minute then transfer to the paper towels with the sheets overlapping 30 percent. Cover with paper towels and continue until you have 8 sets of two-rice paper circles. In the center of the bottom 1/3 of the rice paper place 2 pieces of banana and liberally drizzle and sprinkle chocolate sauce, peanuts and coconut over the bananas. Fold over the edges and snugly roll them up in the shape of egg rolls. Place them seam side down on a plate and continue until you have 8 spring rolls. Serve them cut in 1/2 or whole. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8499,"Provencal Roast Beef Salad Sandwich 2 hard rolls 2 tablespoons chopped pitted black olives, tapenade, or black olive paste 2 teaspoons Dijon mustard Fresh lemon juice to taste Olive oil to taste 4 to 6 ounces thinly sliced roast beef Slivers of roasted red pepper or pimiento Sprigs of parsley Instructions: Split rolls in half and score them with a sharp knife to make craters for dressing to seep into. Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil. Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 8500,"Rigatoni and Meatballs 6 thick slices crusty bread 3/4 pound ground beef 3/4 pound ground pork 3 garlic cloves, minced 2 eggs, beaten 1/4 cup minced flat-leaf parsley, plus more for serving 3/4 cup freshly grated Parmesan cheese, plus more for serving 1/4 cup whole milk 1/4 teaspoon salt Freshly ground black pepper to taste 1/2 cup olive oil 1 yellow onion, diced 3 garlic cloves, minced 1/2 cup red wine (optional) one 28-ounce can crushed tomatoes one 28-ounce can whole tomatoes 1/4 teaspoon salt Freshly ground black pepper to taste 1 teaspoon sugar 1/4 cup minced flat-leaf parsley 12 fresh basil leaves, cut in chiffonade (optional) 2 pounds rigatoni, cooked al dente Instructions: Place the bread on a baking sheet. Bake for 30 minutes in a 200 degrees F oven, or until totally dry. Break the bread into chunks . . . ","[Barolo, Barbaresco, Chianti, Dolcetto]" 8501,"Meyer Lemon and Basil Fizz 2 slices Meyer lemon 4 to 6 fresh basil leaves, plus more for garnish 4 ounces vodka Ice 6 ounces good-quality Italian orange soda Instructions: In a pint glass, muddle the lemon slices with the basil. Add the vodka and stir. Strain into 2 rocks glasses filled with ice, and top with orange soda. Garnish with fresh basil leaves and serve.
","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 8502,"Toasted Cauliflower with Serrano Ham and Almonds 2 tablespoons extra-virgin olive oil 1 teaspoon smoked sweet paprika 1 head cauliflower (about 1 1/2 pounds) 1/2 cup chopped serrano ham 1/4 cup toasted sliced and skin-on almonds 1 tablespoon freshly squeezed lemon juice, plus lemon wedge for garnish Kosher salt and freshly ground black pepper Instructions: Stir the olive oil and paprika together in a small bowl and microwave until fragrant, about 30 seconds. Grate the cauliflower on a box grater (or pulse in a food processor until coarsely ground). Toast the cauliflower in the paprika oil (discard any paprika from the bottom of the bowl) in a large nonstick skillet, stirring occasionally, over medium-high heat until browned, about 15 minutes. Fold in ham, almonds and lemon juice. Season with salt and freshly ground black pepper. Garnish with a lemon wedge. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 8503,"Homemade Yellow Cake Mix 2 1/2 cups all-purpose flour 2 1/4 cups sugar 1/3 cup instant nonfat dry milk, such as Carnation 2 teaspoons baking powder 1 teaspoon fine salt Nonstick cooking spray 3/4 cup vegetable oil 3 large eggs, at room temperature 1 tablespoon pure vanilla extract Instructions: For the cake mix: Whisk together the flour, sugar, dry milk, baking powder and salt in a medium bowl. Store in a resealable bag in a cool dry place for up to 3 months until ready to use. To bake: Preheat the oven to 350 degrees F. Line two 9-inch cake pans with parchment. Coat with cooking spray. Whisk 1 1/4 cup water, oil, eggs and vanilla in a large bowl until well combined and slightly frothy. Add the dry mix and whisk vigorously until well combined and smooth, about 50 strokes. Divide between the prepared cake pans. Bake until lightly golden and slightly puffed and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes. Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Frost and decorate as desired. For cupcakes: Place liners in pans for 24 cupcakes. Fill each cup 2/3 full. Bake at 350 degrees F until golden, puffed and a toothpick comes out clean, 18 to 20 minutes, rotating the pans halfway through. Cool completely before frosting as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8504,"Cinnamon Ice Cream 2 cups half-and-half 2 cups heavy cream 1/2 vanilla bean, split lengthwise 1 cinnamon stick 3/4 teaspoon ground cinnamon 9 egg yolks 3/4 cup sugar Instructions: In a saucepan over medium heat, heat the half-and-half, cream, vanilla, cinnamon stick and ground cinnamon, whisking occasionally to make sure the mixture doesn?t burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk together the egg yolks and the sugar. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees it will be thickened and creamy, like eggnog. If you don?t have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, in a bowl, put two handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 8505,"W+M Carrot Pizza 2 ounces olive oil, plus more for the pan 2 ounces sugar
2 ounces dry yeast
2 ounces kosher salt
9 cups all-purpose flour
2 cups starter 1 cup unsalted butter 1 1/2 cups chopped onion (1-inch pieces)
1/2 cup all-purpose flour
8 cups whole milk
4 cups heavy cream
1 tablespoon kosher salt
1 1/2 teaspoons ground black pepper
6 jumbo carrots, sliced into 1/2-inch-thick rounds with a mandoline 2 medium oranges, zested and juiced 1/2 cup raw honey
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1 cup almonds 1 cup hazelnuts
1 cup sesame seeds
2 tablespoon coriander seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
2 tablespoons paprika
1 tablespoon ground cumin
2 cups grated Gruyere cheese Sliced Fresno chiles, for topping Chopped fresh cilantro, for topping Instructions: For the pizza dough: In a mixer fitted with a hook attachment, mix the olive oil, sugar, yeast, salt and 5 1/2 cups water for 5 minutes. Incorporate the flour and starter and mix for 10 minutes, until it becomes a soft dough ball. Remove from the mixer on to a table and divide into 9-ounce balls. Put the dough balls on a sheet pan with a little olive oil, cover with plastic wrap and let rest for 1 hour. For the soubise sauce: In a heavy medium pot, melt the butter. Using a wire whisk, incorporate the onions and cook over medium-high heat until translucent, about 6 minutes. Lower the heat to medium and slowly add the flour, whisking until you have added all to make a roux. Slowly add the milk, whisking until combined. Add the cream the same way. Add the salt and pepper and cook to a soft boil until slightly thick, 10 to 15 minutes. Remove from the heat and mix with an immersion blender until you have a smooth texture. Cool in the refrigerator until ready for use. For the roasted carrots: Preheat the oven to 300 degrees F. Mix the carrots, orange zest and juice, honey, salt and pepper in a medium mixing bowl until well incorporated. Place the mixture in a half sheet pan, cover with foil and bake for 45 minutes. Uncover and finish baking until the carrots have dark brown edges, about 15 minutes. Remove from the oven and cool completely for use. For the dukka: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment and toast the almonds, hazelnuts and sesame for 10 minutes. Cool, move to a grinder and pulse to the texture of large breadcrumbs. Grind the coriander, peppercorns and fennel seeds to a fine powder and add to the nut mixture. Mix in the paprika and cumin and keep in airtight container up to 2 weeks. For the assembly: Preheat a pizza stone in the oven to 400 degrees F. Stretch the pizza dough to 14-inch rounds. Spread evenly with the soubise and top with the Gruyere, Fresno cl slices and carrots. Bake until golden brown. Cut each into 6 slices and sprinkle with dukka and fresh cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8506,"Spiced Black Pepper Cupcakes 1/2 cup extra dark chocolate chips 1/2 cup boiling water 1/2 cup unsweetened applesauce 1/2 cup sour cream 1/2 cup vegetable oil 1 tablespoon vanilla extract 3 large eggs 1 1/4 cups brownie mix 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup cocoa powder 1/4 cup chocolate pudding mix 3 teaspoons freshly ground black pepper 1 1/2 teaspoons cinnamon 1/2 tablespoon baking powder 1/4 teaspoon kosher salt
1 cup heavy cream 8 ounces mascarpone, at room temperature 1/2 cup confectioners' sugar Instructions: For the spiced black pepper cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners.
Place the chocolate and water in a bowl. Let sit for 1 minute. Stir the chocolate mixture until smooth. Add the applesauce, sour cream, oil, vanilla and eggs. Beat until smooth, about 2 minutes. Add the brownie mix, flour, granulated sugar, cocoa, pudding mix, pepper, cinnamon, baking powder and salt to the chocolate mixture. Mix until combined. Scoop the batter into the muffin tin, filling each cup three-quarters full. Bake until done, 21 to 23 minutes.
For the icing: Whisk the heavy cream until stiff peaks form (be careful not to over beat, or the cream will be grainy). In another bowl, whisk together the mascarpone and confectioners' sugar until smooth. Gently fold the whipped cream into the mascarpone mixture until combined.
Frost the cupcakes with the icing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8507,"Torta Rustica 2 1/2 cups all-purpose flour 1 ounce fresh yeast, dissolved in 3/4 cup tepid water 3 tablespoons olive oil Pinch salt 3/4 pounds fresh tomatoes, skinned and diced 1 pound sliced mozzarella 1/4 pound smoked ham 1/2 cup freshly grated pecorino 1 teaspoon fresh oregano, minced 1 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat oven to 400 degrees F. Mound flour on a table and make a well in the center. Pour the dissolved yeast, oil, and salt into the center of the well. Gently mix in flour with a fork. Dough should be smooth and pliable. Add warm water if dough is too dry. Roll the dough into a ball and put in an oiled bowl. Cover with a cloth and put in a warm place for 1 hour. Divide the dough into 2 pieces and roll out 1 of the dough balls into a round shape, about 12 inches in diameter and 1/4-inch thick. Lay in a greased 12-inch tart pan with a removable bottom. Spread the tomatoes, mozzarella, ham, and pecorino on the dough. Sprinkle with oregano, salt and pepper. Roll out the other ball and lay it on top, folding the top and bottom layers of dough together around the edges. Cut 3 small holes in top of the pie for steam to escape. Bake in the oven until the crust is brown and the cheese is melted, about 20 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 8508,"Grape Olive Oil Cake Nonstick cooking spray, for the pan 3/4 cup plus 2 tablespoons high-quality extra-virgin olive oil 3 cups red seedless grapes, halved
6 sprigs fresh thyme
1/4 cup plus 2 tablespoons packed light brown sugar 1 1/2 teaspoons fine salt
2 cups cake flour
1 teaspoon baking powder
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon almond extract
3/4 cup whole milk
Instructions: Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray. Place a large nonstick skillet over medium-high heat. Add 2 tablespoons olive oil and heat until shimmering. Carefully pour in 2 cups of the grapes, being mindful that the oil may pop or splash. Add the thyme. Sprinkle the grapes with 2 tablespoons brown sugar and 1/2 teaspoon fine salt. Cook, stirring frequently, until the grapes soften and the sugar dissolves into a thin syrup, 6 to 8 minutes. Turn off the heat and cool the syrup in the skillet. Once cooled, remove and discard the thyme. The syrup will thicken as it cools. Meanwhile, make the cake batter. Combine the cake flour, baking powder and the remaining teaspoon fine salt in a medium bowl. Add the granulated sugar, eggs and remaining 1/4 cup brown sugar into a stand mixer with a paddle attachment. Beat the egg mixture on medium speed until thickened and fluffy, 3 minutes. Add the almond extract. With the mixer running on low speed, slowly pour in the remaining 3/4 cup olive oil. Continue mixing until the olive oil is emulsified into the batter. Turn off the mixer and add half of the dry ingredients. Mix on low speed just until the ingredients are incorporated, scraping down the bowl as needed, then pour in the milk. Turn off the mixer and add the remaining dry ingredients. Mix on low speed just until the batter comes together, scraping down the bowl as needed. Pour the batter into the prepared loaf pan. Stud the top of the cake with the remaining 1 cup grapes. Bake until the cake is golden brown and pulling away from the side of the pan, about 1 hour 40 minutes. The surface of the cake should look dry and slightly cracked. Allow the cake to cool completely before removing from the pan. When ready to serve, garnish each slice of cake generously with the grape syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8509,"Chocolate Malted Semifreddo 4 yolks 1/2 scant cup sugar 2 tablespoons brandy 2 tablespoons malt powder 1/3 cup milk 1/2 vanilla bean, split 1/2 cup chopped semisweet chocolate 1 3/4 cups heavy cream, whipped to soft peaks Cocoa powder and confectioners' sugar for sprinkling Instructions: Line round 2 1/2-inch collars with strips of acetate and place them in the freezer. In a large bowl, whisk the yolks, sugar, brandy, malt powder, milk, and vanilla bean together. Over a hot water bath cook whisking constantly until very thick, like a sabayon. Remove from the heat and take out the vanilla bean. Whisk in the chocolate to melt it, then let this cool almost completely. Fold in the whipped cream until completely combined. Pour semifreddo mixture into collars filling 1/8-inch from the top and freeze overnight. To serve it, take it out of the collar and sprinkle it lightly with cocoa powder and powdered sugar then place on dessert plates then peel off the acetate. Let sit for 10 minutes before serving to temper it a bit. ","[Burgundy, Barolo, Tempranillo, GSM Blend]" 8510,"Jalapeno Cranberry Sauce 1 cup granulated sugar, plus more if needed 1 tablespoon zested fresh ginger 1 to 2 jalapenos, seeds and ribs removed, diced Zest and juice of 1 large orange (1/2 cup of juice is necessary) One 12-ounce bag fresh cranberries Zest from 1 lemon 1 tablespoon lemon juice Kosher salt Instructions: In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve. ","[Rioja, Tempranillo, Barolo, Dolcetto]" 8511,"Hot Water Chocolate Cake and Ganache 3/4 cup shortening 3 1/4 mugs, plus 2 tablespoons unbleached flour 3 mugs sugar 1 1/2 teaspoons baking soda 5 heaping tablespoons cocoa 3 large eggs Milk 1 1/2 teaspoons vanilla 1 1/2 mugs boiling water 1 (12-ounce) package semisweet chocolate chips 3 egg whites 1 1/2 cups superfine granulated sugar 1 1/2 pounds butter, room temperature 1 teaspoon vanilla 2 cups whipping cream 2 tablespoons butter 2 (12-ounce) packages semisweet chocolate chips. Instructions: For the cake: Preheat the oven to 350 degrees. Prepare 2 (10-inch) cake pans, greased and floured, bottom lined with waxed paper. Cut the shortening into the dry ingredients. In a large coffee mug, place 3 eggs. Fill the mug the rest of the way with milk and add to the dry mix in the bowl. Then add another 1/2 mug of milk. Add the vanilla, and boiling water. Mix for 2 minutes on medium speed. Scrape down sides of bowl. Pour into prepared pans. Bake at 350 degrees for 45 to 55 minutes or until a cake tester comes out clean. Remove from oven and let cool in pan for 15 minutes. Remove from pans, remove waxed paper and let cool completely. For the filling: In a double boiler melt the chocolate, remove from boiler and put aside. In the double boiler place the 3 egg whites and sugar and cook over medium heat until warm to the touch and sugar is dissolved. Place mixture in large mixing bowl and beat until cool. Add the melted chocolate. When cool, add the butter and vanilla. Mix until fluffy. Use the mixture as a filling and first layer of frosting on the cake. Place the cake with the buttercream in the freezer for 1/2 hour to firm up before covering with the ganache. For the ganache: In a saucepan mix and bring to a simmer the whipping cream and butter. Add in the chocolate chips and stir until smooth. Let sit until cool. Frost cake with the ganache. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 8512,"Sauteed Veal Scallops in Wild Mushroom Cream Sauce 8 veal cutlets, pounded into scaloppini Flour for dredging Salt and pepper to taste 2 tablespoons olive oil 2 tablespoons unsalted butter Fresh lemon juice to taste Minced fresh chervil to taste 2 tablespoons olive oil 2 tablespoons unsalted butter 1/2 cup minced shallots 1/2 pound wild mushrooms, such as chanterelles, shiitake, oyster or a combination 1 teaspoon minced fresh thyme Salt and pepper to taste 1 large clove garlic, minced 1/2 cup dry white wine 1 cup veal demiglace 1 cup heavy cream Instructions: Dredge scallops in flour, shaking off excess, and season with salt and pepper. In large skillet set over moderate flame, heat olive oil and butter until hot. Add scallops and saute for 1 minute on each side. Transfer to sauce for just a minute and season mixture with fresh lemon juice and chervil. Make the sauce: In a saute pan set over moderately high flame, heat the oil and butter until hot. Add the shallots and cook, stirring, 1 minute. Add the mushrooms, thyme and salt and pepper and cook, stirring occasionally, for 3 to 5 minutes, or until mushrooms are soft. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce by half. Add the demiglace and simmer 5 minutes. Add the cream and reduce until lightly thickened. Correct seasoning. Cover with a round of buttered waxed paper and keep hot. ","[Chardonnay, Pinot Gris, Riesling, Sparkling Brut]

" 8513,"Raspberry Basil Iced Tea 2 cups raspberries 1 cup sugar 8 bags hibiscus tea 1 bunch fresh basil (about 10 leaves), a few leaves reserved for garnish Juice of 2 limes Raspberry Ice, recipe follows 36 raspberries Instructions: Bring 8 cups water to a boil. Add the raspberries, sugar, tea bags and basil. Turn off the heat and steep 5 to 10 minutes. Strain and let cool, then combine with the lime juice in a large pitcher. Refrigerate until chilled, about 1 hour. Serve in Raspberry Ice-filled glasses, garnished with fresh basil leaves. Add 3 raspberries to each ice cube slot in an ice-cube tray. Fill with water and freeze until solid, 6 to 8 hours. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]" 8514,"Tequila Lime Sauce 1/2 cup white tequila 2 tablespoons freshly squeezed lime juice 2 tablespoons minced shallots 1 teaspoon minced garlic 1 tablespoon chopped fresh cilantro 1/2 teaspoon salt 3 turns freshly ground black pepper 1/4 cup heavy cream 8 tablespoons unsalted butter, cut up, at room temperature (1 stick) Essence, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately. Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim. Combine all ingredients thoroughly. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 8515,"Matrimony De Luxe 1 ripe mango 2 kiwis 2 ripe passion fruits 1 large knob preserved ginger stem* 1 1/2 tablespoons ginger syrup* Juice of 1/2 lime Ice cream or cream, as needed *Can be found at specialty Asian markets. Instructions: Cut both cheeks from the mango stone (pit) and crosshatch the flesh, making sure your knife goes right down to the skin but not through it. Press the center of each mango skin with your fingers so that the straight-cut flesh side becomes rounded and the cubes will protrude.
Peel and quarter the kiwis and carefully carve out the central white core. Slice each quarter into 3 long pieces to get curved, elegant slithers of fruit. Combine the mango cubes and kiwi slices in a serving bowl with the scooped-out flesh of the passion fruits.
Finely dice the preserved ginger and scatter it over the fruit salad. Drizzle with the ginger syrup, and squeeze over the lime juice. Toss the ingredients together carefully. Serve the fruit on its own or with ice cream or cream, and enjoy the sweet rewards of bliss. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 8516,"Grilled Ginger-Beer Chicken 6 chicken quarters (4 to 4 1/2 pounds total) 2 tablespoons ground ginger Kosher salt and freshly ground pepper 6 12 -ounce bottles ginger beer 6 black tea bags 3/4 cup minced onion 1 28 -ounce can diced tomatoes 1/4 cup dijon mustard 3 tablespoons Worcestershire sauce 1/4 cup packed light or dark brown sugar 12 sprigs thyme 1 stick unsalted butter, melted Instructions: Rinse the chicken and pat dry. Toss the ginger with 2 tablespoons salt and 1 teaspoon pepper. Sprinkle half of the mixture on the chicken; reserve the rest. Refrigerate the chicken, uncovered, at least 2 hours. Meanwhile, make the sauce: Pour the ginger beer into a wide skillet; cover and bring to a boil. Uncover and cook over high heat until reduced by half, about 30 minutes. Remove from the heat, add the tea bags and steep 10 minutes; discard the tea bags. Add the onion, tomatoes, mustard, Worcestershire sauce, brown sugar and thyme. Return to high heat and cook, stirring occasionally, until thick, about 50 minutes, using a potato masher to crush the tomatoes during the last 5 minutes. Remove the thyme. Set aside half of the sauce for serving. Bring the chicken to room temperature about 30 minutes before grilling. Preheat a grill to medium with indirect heat: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Brush the chicken with some of the butter and sprinkle with some of the remaining ground ginger mixture. Place skin-side up on the cooler side of the grill; cover and cook until it starts browning, about 18 minutes, basting with more butter and sprinkling with more ground ginger mixture halfway through. Brush the chicken with a thick layer of sauce. Cover and cook until a thermometer inserted into the thickest part registers 160 degrees F, about 20 minutes, basting with more sauce halfway through. Brush the chicken with more butter, then turn skin-side down and place on the hotter side of the grill (over direct heat). Cook, uncovered, until marked, about 2 minutes. Rotate the chicken to make crisscross grill marks and cook 2 more minutes. Transfer to a board and let rest about 10 minutes. Season with salt and serve with the reserved sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8517,"Strawberry Refrigerator Jam 1/2 vanilla bean, split lengthwise and seeds scraped 1 cup sugar
2 tablespoons orange juice 5 cardamom pods, cracked just enough so seeds stay inside 1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled Instructions: Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8518,"Spinach Salad with Warm Bacon and Apple Cider Dressing 10 ounces pre-washed baby spinach 2 slices bacon, finely chopped 3 ounces Canadian bacon, finely chopped 2 teaspoons olive oil 1/2 red onion, sliced (about 1 cup) 1 pound button mushrooms, coarsely chopped 1 cup apple cider 2 tablespoons apple cider vinegar 1 teaspoon Dijon mustard Salt and pepper Instructions: Place spinach into a large bowl. Cook bacon in a large skillet over medium heat for about 4 minutes, or until it is just crispy. Add Canadian bacon to the skillet and cook for 2 more minutes, stirring frequently. Remove meat from pan and place on a plate lined with paper towels. Drain any remaining fat from the skillet. Add olive oil and onions to the skillet and cook for about 2 minutes, or until onions soften slightly.
Add mushrooms to the pan and cook, stirring frequently, for 2 more minutes. Put onions and mushrooms on top of the spinach. Add apple cider and vinegar to the skillet and turn the heat up to medium-high. Stir to scrape up any bits that are stuck to the bottom of the pan and cook for 8 to 10 minutes or until cider is reduced to about 1/2 cup. Whisk in mustard, salt and pepper, to taste.
Pour warm cider dressing over the mushrooms and spinach and toss until the vegetables are well coated. Sprinkle the bacon on top and serve. Nutritional Analysis (Per Serving): Calories: 410, Total fat: 18g, Saturated fat: 5g, Sodium: 1070mg, Carbohydrates: 46g, Protein: 19g, Fiber: 8g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8519,"Martini Jelly Shots 2/3 cup seltzer water 12 pimento-stuffed martini olives, plus 3 tablespoons olive juice One 1/4-ounce package unflavored gelatin (about 2 1/2 teaspoons) 1 cup vodka or gin 1/3 cup dry vermouth Instructions: Combine the seltzer water and olive juice in a medium microwave-safe bowl. Sprinkle the gelatin on top and leave it to bloom for 5 minutes. Microwave the bloomed gelatin mixture until dissolved, about 30 seconds. Stir in the vodka or gin and dry vermouth. Divide the mixture among twelve 2-ounce glasses and place an olive in each glass. Refrigerate until set, at least 3 hours.
","[Prosecco, Sauvignon Blanc, Ros]" 8520,"Apple-Spice Tisane Peels from 8 apples 3 whole cloves
2 cinnamon sticks
1 lemon, zest peeled in large strips, plus lemon juice, as needed Honey, as needed, optional
Instructions: Add the apple peels, cloves, cinnamon sticks, lemon zest, a drizzle of honey if using and 2 cups water to a medium saucepan. Bring the mixture to a boil and cook for 1 minute. Turn off the heat, cover the saucepan and let the mixture steep for 15 minutes. Strain the tisane into another small saucepan and heat it back up. Taste, adding some honey and/or lemon juice if desired. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 8521,"Pomegranate Maple Syrup 1 cup pomegranate juice 1 small sprig fresh rosemary
1/2 cup maple syrup
Instructions: Combine the pomegranate juice and rosemary sprig in a small saucepan and bring to a simmer over medium heat. Simmer until reduced by three-quarters and syrupy, 10 to 15 minutes. Remove from the heat and stir in the maple syrup; strain. Serve warm or at room temperature. ","[Riesling, Gewrztraminer, Pinot Gris]" 8522,"Baked BBQ Chicken 1 tablespoon salt 2 teaspoons cl powder
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 chicken, cut into 10 pieces, backbone removed
1 tablespoon olive oil Neutral oil, for oiling grill grates 2 cups BBQ sauce (your favorite store-bought or homemade)
1/4 cup low-sodium chicken broth
Instructions: Preheat the oven to 350 degrees F. Prepare a grill to medium-high heat. In a small dish, combine the salt, cl powder, garlic powder and black pepper. Brush the chicken with the olive oil and sprinkle on all sides with the spice mixture. Brush the grill with oil. Place the chicken skin-side down on the grill and cook for 5 minutes. Turn and cook an additional 5 minutes. Transfer the chicken to a baking dish in a single layer. In a medium bowl, stir together the BBQ sauce and chicken broth. Pour the sauce over the chicken and cover the baking dish tightly with foil. Bake until the chicken is cooked through and fork-tender, an additional 40 minutes. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 8523,"Memphis Dry-Rubbed Back Ribs 2 slabs pork loin baby back ribs, about 2 1/4 pounds each Rib Rub #99 as needed, recipe follows 3/4 cup Sugar In The Raw 1/2 cup salt 1/4 cup paprika 2 tablespoons finely ground black pepper 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon chili powder 1 teaspoon dry mustard 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper 1/2 teaspoon ground allspice Instructions: At least a half hour and up to 4 hours before you plan to cook the ribs, peel the membrane off the back of the ribs and trim any excessive fat. Season the ribs liberally on both sides with the Rib Rub. Refrigerate.
Prepare the grill for cooking over indirect heat at 300 degrees F using apple or cherry wood for flavor. Place the ribs directly on the cooking grate, meaty-side up. Cook for 1 hour. Flip and cook another 30 minutes. Flip again and cook until they are nicely caramelized and golden brown, about another 30 minutes, but may vary depending on your grill. Transfer the ribs to a platter.
Lay out two big double-layered sheets of heavy-duty aluminum foil, each big enough to wrap a whole slab of the ribs. Transfer the ribs to the foil, meaty-side up. Fold the foil up around the ribs into a packet. Seal the packets snugly, being careful not to puncture the foil with the rib bones. Return to the grill for 45 minutes to 1 hour to reach your desired degree of tenderness. The best way to determine the doneness is to open the foil after 45 minutes and feel the texture of the meat. It should be very tender. Transfer the foil packets to a platter. Raise the temp of the grill to 400 degrees F. Remove the ribs from the foil and return to the cooking grate. Sprinkle lightly with additional Rib Rub #99. Cook for 5 minutes. Flip and sprinkle the other side lightly with the Rib Rub and cook for 5 minutes. Flip one last time and cook for 5 minutes more. Remove the ribs to a platter. Serve 1/2 slab to each guest. Combine all ingredients, mix well, and store in an airtight container.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 8524,"Chicken with Pesto Cream 1 cup fresh basil leaves 1 cup grated Parmesan cheese
3 tablespoons pine nuts
4 cloves garlic, sliced
1/3 cup extra-virgin olive oil, for pesto, plus 2 tablespoons, for chicken 4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 small red onion, sliced
2 bunches rainbow chard, leaves torn, thick, bottom half of stalks discarded
1 lemon, juiced
1 1/2 cups heavy cream
1 cup mixed yellow and red cherry tomatoes, halved Instructions: In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside. Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper. Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets. Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate. Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.) Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 8525,"Spicy Jicama Salad with Tangerine and Cilantro 1 small (1 pound) jicama, peeled and cut into 1/4 by 1-inch matchsticks Juice of 1 orange Juice of 1 lime Juice of 1/2 grapefruit 1/4 teaspoon salt 1/4 cup olive oil 1 red apple, cored and cut into 1/4 by 1-inch matchsticks 3 tangerines, peel and pith removed, cut into segments and halved 1/2 small bunch cilantro, leaves only, finely chopped 1/2 small arbol cl, stemmed, seeded, and ground to a powder 6 pale inner leaves of romaine lettuce, for serving Instructions: In a large nonreactive bowl, combine the jicama with the orange, lime, ad grapefruit juices, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour. About 15 minutes before serving, add the olive oil, apple, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time. Season with the ground cl, taste for seasoning and toss again before serving. Scoop some salad into each lettuce and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 8526,"Roasted Rockfish Rockefeller 1 pound fresh spinach 1 cup heavy cream 1/2 cup prosciutto ham, sliced and diced 3 ounces Parmesan cheese 10 gulf oysters 1 cup fish stock Pinch saffron 2 ounces Pernod Sea salt and pepper, to taste Arrowroot, if needed 6 ounces local rockfish 2 garlic cloves, minced 2 shallots, chopped 3 sweet potatoes, one sliced on mandoline 1 zucchini 1 summer squash 1 turnip Butter 1 bulb fennel, thinly sliced Chervil sprigs Instructions: Make Rockefeller mixture: Saute spinach. Mix in cream, ham and Parmesan cheese. Poach the oysters in fish stock, then add to spinach mixture. To make the sauce: Reduce fish stock, add garlic, shallots, saffron and Pernod. Season with salt and pepper. Thicken with arrowroot, if needed. Preheat oven to 350 degrees. Prepare the fish: Use 2 pieces of fish. Leave 1whole and cut a slit in the middle of the second. Place stuffing on whole piece. Lay the second piece over the stuffing so the stuffing shows through the slit. Bake in oven for about 15 minutes. Make the Sweet Potato Napoleon: Deep-fry the 1 sliced sweet potato until crisp. Boil the rest of the potatoes until soft. Put through food mill. Plate by layering the sweet potato chips and pureed potatoes. Make the Parisian Vegetables: Make Parisian balls with a melon scoop out of the zucchini, summer squash, and turnip. Blanch and toss in butter. Deep-fry the fennel flames. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 8527,"Chicken-Fried Oyster Sandwich 1 cup real mayonnaise 2 heaping tablespoons finely diced salty gherkins 1 tightly packed tablespoon finely chopped capers Zest of 1 lemon plus juice of 1/2 lemon 1 cup buttermilk 1 tablespoon sriracha chili sauce (more if you're feeling feisty!) 12 jumbo oysters, shucked (8 if they are huge beach oysters) Vegetable oil, for frying 2 cups all-purpose flour, for dredging 4 sesame-seed hamburger buns Pinch kosher salt 2 cups finely sliced (chiffonade) romaine lettuce Instructions: For the tartar sauce: Combine the mayonnaise, gherkins, capers, lemon zest and lemon juice and mix well. Refrigerate until needed. The sauce is best when made the day before use. For the fried oyster sandwich: Combine the buttermilk and sriracha chili sauce and mix well. Soak the shucked oysters in the mixture and refrigerate, overnight if you can. Preheat the vegetable oil to 350 degrees F. Pour the flour out onto a plate. Gently remove the oysters one by one from the buttermilk, being careful not to tear them, and lay them quickly in the flour. The excess buttermilk will help for the delicious crunchy bits so don't worry about making a mess. Cover the oysters completely with flour, using clean hands, and gently press them down to make sure they are completely coated. Remove from the flour, shaking off the excess, and place them in the fryer. Cook until nicely browned, just past golden (think of your favorite fried chicken). While the oysters are cooking, toast the insides of the buns and set aside. Transfer the oysters to a paper towel-lined plate to drain, and season with the salt. Spread the tartar sauce on both sides of the buns. Place the oysters on the bottom half then top with the shredded romaine. Close them up, roll up your sleeves, crack your favorite brew and dig in! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8528,"Creamed Spinach 4 pounds of fresh spinach 1 small onion, diced 4 tablespoons butter 1/2 cup sour cream 1 pound cream cheese 1/2 cup grated Parmesan cheese Salt and pepper to taste Nutmeg 1/2 cup bread crumbs Instructions: Preheat oven to 325 degrees. Trim and wash the spinach. In a large pot of salted, boiling water add spinach. Simmer the spinach, stirring occasionally, for 10 minutes. Then drain, refresh, and squeeze dry. Saute the onions in the butter until tender. Add the cooked spinach, sour cream, cream cheese, grated Parmesan cheese, salt, pepper and nutmeg to taste. Transfer mixture to a buttered baking dish. Saute 1/2 cup bread crumbs in 2 tablespoons of butter until browned. Sprinkle bread crumbs on spinach. Put it in the oven and bake for 20 minutes, then serve. Suggested drink: Beck's Beer ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8529,"No Churn Spumoni 1 pint vanilla ice cream, melted 2 cups heavy cream
1/4 cup sweetened condensed milk
Pinch salt 1 cup frozen cherries, thawed
6 chocolate sandwich cookies, crushed
1/2 cup chopped pistachios
Green food coloring
Instructions: Line a loaf pan with plastic wrap so it hangs over the sides. Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form. Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan. Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer. Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer. Cover and freeze for 4 hours. Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve. ","[Prosecco, Moscato, Vinho Verde, Cava]" 8530,"Deep-Fried Bocconcini with Spicy Tomato and Garlic Chutney 16 (1-inch diameter) balls bocconcini mozzarella cheese 2 cups all-purpose flour Kosher salt and freshly ground black pepper 4 eggs, beaten 3 cups seasoned Italian-style bread crumbs Vegetable oil, for frying 8 cloves garlic 1 (1-inch) piece fresh ginger, peeled and coarsely chopped 1/4 teaspoon kosher salt, plus more for seasoning 1/2 cup red wine vinegar 1/4 cup sugar 2 tablespoon extra-virgin olive oil 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 (15-ounce) can diced tomatoes Instructions: For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes. For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl. In a large heavy-bottomed saucepan, pour in 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 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels. Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8531,"Sherry Butter Nut Drops 1 1/2 cups unsalted butter, at room temperature 1 3/4 cups sifted confectioners' sugar 3 1/3 cups sifted all-purpose flour 1/4 teaspoon salt 1/4 cup dry sherry 1 cup ground pecans 2 egg whites, beaten Pecan halves, optional Instructions: Preheat oven to 350 degrees F. Cream the butter and sugar together with an electric mixer until fluffy. In a separate bowl, combine the flour and salt. Mix the flour into the butter mixture, alternating with the sherry, making sure to finish with the flour. Stir in the ground pecans. Drop by the teaspoonful onto a cookie sheet and roll each portion between your palms to make smooth, even balls. Press each one into the cookie sheet and brush with beaten egg white. Using a fork, knife or another tool, press a design into the top of each cookie, or press a pecan half, right side up, into each ball or dough. Bake in the preheated oven for 25 minutes. Remove from the oven, let cool a few minutes and remove to a wire rack to cool completely. Cool and let cookies sit overnight to ripen. Serve or store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8532,"Pollo Asado with Black Beans and Rice 12 cloves garlic, minced (about 1/4 cup) 3 teaspoons ground cumin 3 teaspoons dried oregano 1 tablespoon grated orange zest, plus 2 tablespoons orange juice 3 tablespoons distilled white vinegar 5 tablespoons extra-virgin olive oil 8 skin-on, bone-in chicken thighs (about 3 pounds), at room temperature Kosher salt and freshly ground pepper 1 small onion, finely chopped 1 1/2 cups long-grain rice, rinsed 1 15-ounce can black beans, not drained Instructions: Preheat the oven to 400 ? F. In a large bowl, whisk 3 tablespoons garlic, 2 teaspoons each cumin and oregano, the orange zest, 2 tablespoons each orange juice and vinegar and 3 tablespoons olive oil. Add the chicken and toss to coat. Remove the chicken (with as much seasoning as possible) and season with salt and pepper; transfer skin-side up to a rack set on a baking sheet. Roast until browned and crisp and a thermometer inserted into the center registers 165 ? F, 30 to 35 minutes. Meanwhile, make the rice: Heat the remaining 2 tablespoons olive oil in a saucepan over medium heat. Add the onion, the remaining 1 tablespoon garlic, 1 teaspoon each cumin, oregano and salt and 1/4 teaspoon pepper. Cook, stirring, until the onion is translucent, 2 to 3 minutes. Add the rice, beans and 1 1/2 cups water. Bring to a boil, then stir, reduce the heat and simmer until the rice begins to absorb the liquid, 8 to 10 minutes. Mix the rice and beans together; flatten the surface. Reduce the heat to low, cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 25 minutes. Uncover the rice, add the remaining 1 tablespoon vinegar and fluff with a fork. Serve the chicken with the rice. ","[Malbec, Tempranillo, Garnacha, Barbera]" 8533,"Fried Chicken Wings with Ranch 1 cup (8 ounces) sour cream 1/4 cup mayonnaise 1/4 cup buttermilk 1/4 cup pickle juice 2 large cloves garlic, grated 1 tablespoon chopped dill 1 tablespoon hot sauce, such as Tabasco 2 teaspoons garlic powder 2 teaspoons onion powder 1 1/2 quarts canola oil 1 cup all-purpose flour 1 cup cornstarch 3 1/2 pounds chicken wings split into drumettes and flats (about 18 each) Kosher salt 1 large lemon, thinly sliced, for serving Sliced carrots and cucumbers and pickle spears, for serving (optional) Instructions: Preheat the oven to 350 degrees F. Make the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk and pickle juice with the grated garlic, dill, hot sauce, garlic powder and onion powder. Taste for seasoning. Prepare the wings: Pour the oil into a deep, heavy-bottomed pot. Heat the oil to 350 degrees F over medium heat. Prepare 2 rimmed baking sheets, one lined with a wire rack. In a large bowl, combine the flour and cornstarch. Separate the larger wings and the smaller ones. Season all of them with salt and toss in the flour mix. Shake off the excess. Fry the wings : Lower half of the larger wings into the oil and gently \swirl\ the oil with a slotted spoon as they fry. This swirling will assure they fry more evenly on all sides. When they are light to medium brown, 5 to 7 minutes, remove them with the slotted spoon and lay them out on the wire rack to cool. Season with salt. Cook the rest of the wings in batches, keeping the cooked wings warm in the second baking sheet in the oven until all are fried. Leave the wings in the oven for at least 10 minutes to assure all are cooked through. Arrange the wings on a serving platter with the ranch dressing alongside for dunking. Serve with the lemon, carrots, cucumbers and pickles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8534,"Ranch Dip and Baby Carrots 1/2 to 1 small clove garlic 1/2 teaspoon kosher salt 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons minced flat-leaf parsley leaves 1 scallion (white and green) minced 3/4 teaspoon finely grated orange zest Freshly ground black pepper 2 cups baby carrots or other vegetables Instructions: Mash the garlic and salt to a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic, mayonnaise, buttermilk, parsley, scallion, orange zest and pepper, to taste. Use immediately or store covered, in the refrigerator, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8535,"Bourbon Beer Cheese Puffs 8 ounces sharp yellow cheddar cheese, grated (2? cups) 2 ounces cream cheese ? cup beer, preferably bourbon ale 2 tablespoons Maker's Mark? Bourbon 1 teaspoon hot paprika 1 teaspoon mustard, preferably beer mustard Kosher salt and freshly ground black pepper 1 (17-ounce) package frozen puff pastry, thawed 1 large egg, beaten Instructions:

1. Preheat the oven to 425F. Line a half-sheet pan with parchment paper. 2. In a food processor, pulse the cheddar, cream cheese, beer, bourbon, paprika, and mustard until smooth, scraping the bowl occasionally. Season to taste with salt and pepper. Transfer to a large resealable plastic bag. 3. Unwrap and unfold the puff pastry sheets. Cut each into 9 3-inch squares. Snip a 1/2-inch hole in the corner of the bag with the cheese mixture. Pipe the cheese mixture onto one half of each pastry square, leaving a ?-inch rim. 4. In a small bowl, beat the egg with 1 tablespoon water. Brush the egg wash on the rim of a pastry square. Fold the pastry in half to form a triangle and press the edges to seal, then press with the tines of a fork. Repeat with the remaining pastries. Transfer to the prepared pan, spacing ? inch apart. Brush the tops of the pastry with the egg wash. 5. Bake until golden brown, about 20 minutes. Transfer to a wire rack to cool, leaving behind any cheese that may have oozed out of the pastry. Serve warm or room temperature. ","[Bourbon Barrel Aged Chardonnay, Brown Ale, Riesling, Merlot]" 8536,"Mussels Marinara 1 cup olive oil 2 red onions, chopped fine 6 cloves garlic, minced fine 8 dozen mussels, debearded and well scrubbed 2 cans beer (your choice) 2 cups marinara sauce 3 tablespoons kosher salt 3 tablespoons cracked black pepper 4 tablespoons Irvine Spice Supreme Salad and Pasta Mix Seasoning 1/2 bunch basil leaves 8 fresh finely chopped tomatoes Instructions: Heat oil in a large stockpot. Gently saute onions and garlic until golden brown, being careful not to burn them. Add mussels to pot along with beer, marinara sauce, salt, pepper, and pasta seasoning, and top off with fresh chopped tomatoes and fresh basil. Cover pot and simmer until mussels open. Remove mussels to serving platter, discarding any that do not open. Spoon sauce around mussels and put extra sauce in a serving bowl to be used for dipping crusty bread or serving over a side of pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8537,"Vera Cruz Corn 4 ears of corn, husked Cooking spray, if using the grill 1 teaspoon vegetable oil, plus more as needed 5 corn tortillas, cut into 1/4-inch slices (optional) 1/4 cup finely chopped red onion 2 jalapenos, stemmed, seeded, and finely chopped Kosher salt and ground black pepper 2 to 4 tablespoons Chipotle Aioli (recipe follows) or to taste 1 cup grated or crumbled queso fresco (about 4 ounces) 1 large egg yolk 1 teaspoon Dijon mustard 2 teaspoons fresh lemon juice 1 small clove garlic, minced 1/2 cup canola oil 2 teaspoons minced chipotle in adobo sauce Kosher salt to taste Instructions: If grilling the corn, coat the grill grate with cooking spray and prepare a medium-high grill. Brush the corn with oil and place it on the grill. Cook, turning, until the corn is evenly cooked and browned in spots, 5 to 7 minutes. If boiling the corn, bring a large pot of water to a boil. Add the corn, cover, and remove from the heat. Let stand 3 to 5 minutes. Drain well. When the corn is cool enough to handle, cut it from the cob and set aside. If using the tortillas, line a baking sheet or large plate with paper towels. In a large skillet, heat 1 cup of the vegetable oil over medium-high heat until shimmery and hot but not smoking. Add a handful or two of tortilla strips-they can be touching but not overlapping-and fry just until lightly browned around the edges, about 45 seconds. Transfer the strips to the paper towel-lined baking sheet, tossing and moving them around so they take on squiggly shapes as they cool and harden. Continue in batches until all the tortilla strips are fried, adding more oil to the pan if necessary. Set aside. In a small, preferably ovenproof, skillet, heat 1 teaspoon of the oil over medium heat. Add the onion and jalapeno and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the corn and tortillas, if using, and toss until warmed through. Add a pinch each of salt and pepper, or to taste. If necessary, transfer to a small, ovenproof dish. Drizzle the aeoli on top and sprinkle with the cheese. Place an oven rack 6 inches from the broiler and turn the broiler to high. Place the skillet or dish under the broiler and cook until browned and bubbling, about 5 minutes. Watch carefully so it does not burn. Serve. In the work bowl of a food processor, place the egg yolk, mustard, lemon juice, and garlic. Process until blended. With the food processor running, add the oil just a few drops at a time. When the mixture begins to resemble mayonnaise (this will take a while because you're adding the oil so slowly), pour in the remaining oil in a very fine, slow stream. If making the aioli to be drizzled over Vera Cruz corn or a salad, thin it if necessary by adding water 1 tablespoon at a time until it is pourable. If using as a condiment to be spread or dolloped, it may not need any thinning. Add the chipotle and process until well blended. Add several pinches of salt to taste. Use at once or store in a tightly covered container in the refrigerator for 2 to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8538,"Confetti Pancake Cake 2 1/2 cups all-purpose flour 2 tablespoons sugar
   1 1/2 teaspoons baking powder
   1 teaspoon baking soda 1 1/2 teaspoons kosher salt
   2 1/2 cups buttermilk
   1 stick (8 tablespoons) unsalted butter, melted
   2 large eggs 1 teaspoon vanilla extract
   Vegetable oil, for skillet
   1/3 cup rainbow sprinkles, plus for sprinkling 3/4 cup vanilla frosting, from can
   Instructions: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla. Pour the buttermilk mixture into the flour, and stir until combined but still somewhat lumpy. Mix in 1/4 cup of the sprinkles. Heat a large nonstick skillet or griddle pan over medium-high heat. When hot, lightly brush with oil, then reduce the heat to medium-low. In batches, spoon 1/2 cup batter per pancake onto the skillet, and immediately sprinkle some of the remaining sprinkles. Cook until bubbles start to form on the surface of the pancakes, 2 to 3 minutes. Flip and continue cooking until golden brown on the underside and cooked through, 1 to 2 minutes more. As you go, transfer cooked pancakes to a baking sheet, cover loosely with foil, and keep warm in the oven. Heat the frosting in the microwave until just barely runny, about 40 seconds (do not overheat or the frosting will separate). Stir. Make a giant pancake stack, and pour the warm frosting over the top. Sprinkle with additional sprinkles. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8539,"Chicken and Dumplings 1 (3-pound) whole chicken Salt and freshly ground black pepper 4 ounces unsalted butter, softened 1 lemon, halved and juiced; halves reserved 1/4-cup fresh chopped herbs, such as thyme, parsley and rosemary 1 onion, halved 4 garlic cloves, smashed Fresh whole herbs, such as rosemary, thyme and parsley sprigs 2 tablespoons olive oil 2 carrots, cut in large chunks 2 celery stalks, cut in large chunks 1 onion, halved 1 garlic bulb, halved Reserved chicken bones 2 quarts cold water 4 sprigs fresh parsley 4 sprigs fresh thyme 2 bay leaves 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 2 eggs 3/4 to 1 cup buttermilk 2 tablespoons butter 1 tablespoon oil 1/2 cup diced carrot 1/2 cup diced celery 3 cloves garlic, minced 2 bay leaves 1/4 cup flour 6 cups chicken stock 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped flat-leaf parsley, for garnish Instructions: For the chicken: Preheat oven to 375 degrees F. Remove the neck and giblets from the cavity of the chicken and discard. Rinse the chicken under cold water, inside and out. Pat dry thoroughly with paper towels. Season the body and cavity of the chicken generously with salt and pepper. In a small bowl, mash together the butter, lemon juice, and chopped herbs. Rub the herbed butter all over the chicken, as well as under the skin. Put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. Tie the legs together with kitchen twine. Place the chicken, breast side up, in a roasting pan fitted with a rack. Roast for 1 hour until the meat is no longer pink. When cool enough to handle, shred the meat, discarding the skin and set aside. Reserve the bones for chicken stock. For the stock: Coat a large stockpot with olive oil and place over medium heat. Add the vegetables and saute for 3 minutes. Add the reserved chicken bones, water, and herbs; simmer for 1 hour. Strain the stock to remove the solids and set aside. For the dumplings: sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. Mix just until the dough comes together, the batter should be thick and cake-like. For the sauce: In a Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic, and bay leaves. Saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream. Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy. Season with freshly cracked black pepper and garnish with chopped parsley before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8540,"Corn Tortillas 4 cups masa harina 1 teaspoon salt 2 cups warm water 2 teaspoons honey Instructions: Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Add the honey and smear it into the dough. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water. Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough. ","[Rioja, Tempranillo, Garnacha, Barbera]" 8541,"Bun Bo Hue 5 pounds oxtail and/or beef marrow bones 1 pound boneless beef shin (or flank steak) 2 pounds pork hocks (not smoked), cut crosswise 1-inch thick (or pork neck bones ) 1 yellow onion, peeled and halved through the root
   Kosher salt 10 stalks lemongrass 2 teaspoons shrimp paste 1/3 cup vegetable oil 2 teaspoons annatto seeds 1/3 cup minced shallots 2 tablespoons minced garlic 2 tablespoons cl flakes 3 tablespoons fish sauce, plus more to taste 5 teaspoons sugar, plus more to taste Salt 2 pounds thick round rice noodles (see Cook's Note) 4 scallions, sliced 1 medium white onion, very thinly sliced and soaked in ice water for 20 minutes
   1 cup cilantro leaves, roughly chopped Serving suggestions: bean sprouts, Thai basil leaves, very thinly sliced red cabbage, lime wedges Instructions: For the broth: Place a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. Let boil for a few minutes, then remove from the heat. Scoop out the bones and meat into the colander and discard the water. Wash the pot. Rinse off the bones and meat and put them back into the pot. Fill with fresh cold water to cover by 1 inch. Add the yellow onion halves and 1 tablespoon salt. Bring to a boil and reduce to a simmer. Periodically skim the foam and some, but not all, of the fat. Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. (Do not remove the oxtails or pork neck bones at this stage, if using.) When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve. Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. Quarter the peeled stalks lengthwise and then slice thinly across. Reserve the sliced lemongrass for the satay. Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass. Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Skim off the foam. Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Pour the shrimp water into the large pot of stock, leaving the fine solids behind. For the satay: Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. Scoop out the seeds with a spoon and discard. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Add the garlic, cl flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) Turn off the heat and remove half of the satay for serving. Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. Simmer for 5 minutes to infuse, then strain back into the pot with the broth. Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Simmer for 15 minutes for the flavors to meld. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . Before serving, taste the broth and add more seasoning, if necessary. Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain very well, and divide among 8 bowls. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles. Serve with the reserved satay and suggested garnishes on the side. ","[Pinot Noir, Grenache, Tempranillo, Garnacha]" 8542,"Big Daddy's Beer Float 1 pint super premium coffee ice cream Chilled beer mug 1 (22-ounce) bottle chocolate stout, chilled (recommended: Brand Rogue Chocolate Stout) Fresh whipped cream, for garnish Shaved chocolate curls, for garnish Cherries, for garnish Instructions: Add 2 large scoops of ice cream to a chilled beer mug. Top with the cold chocolate stout beer. Garnish with a dollop of fresh whipped cream, some shaved chocolate curls, and a cherry. ","[Stout, Brown Ale, Porter]" 8543,"Sweet and Spicy Steak Fajitas with Corn and Mushrooms 1/3 cup vegetable oil, plus more for oiling the grill grates 1/4 cup torn fresh cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon fresh thyme leaves 6 garlic cloves, smashed 2 jalapenos, (seeds removed for less heat) Kosher salt and freshly ground black pepper 1 1/2 pounds skirt steak 1 tablespoon vegetable oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons unsalted butter 1/2 teaspoon ground cumin 4 ears fresh corn, kernels removed 1 poblano pepper, seeded and chopped Kosher salt 3 scallions, sliced Juice of 1 lime For Serving: Warm tortillas, guacamole, shredded pepper jack cheese, sliced pickled jalapeno, chopped red onion, salsa and sour cream Instructions: For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the skirt steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the corn and mushrooms: Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 5 minutes. Add the butter, cumin, corn kernels, poblano and 1/4 teaspoon salt and cook until the corn is light brown, about 3 minutes. Stir in the scallions and lime juice and season with salt. Set aside. Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Grill the skirt steak until marked, 4 to 5 minutes per side for the thicker pieces for medium rare, or 2 to 3 minutes per side for the thinner pieces for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 8544,"Chicken Mole Torta 2 dried ancho chiles 3 tablespoons peanut oil 1 medium yellow onion, minced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 chipotle pepper in adobo sauce, minced 2 1/2 tablespoons semisweet chocolate, chopped 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 2 cloves garlic, smashed 3 cups chicken stock One 14 1/2-ounce can diced tomatoes, drained 1/4 cup almond butter 1/4 cup raisins 2 tablespoons toasted sesame seeds 4 bone-in skin-on chicken breasts (3 1/2 to 4 pounds) One 16-ounce can refried beans (with chorizo if available) 4 fresh bolillo rolls, warmed 2 cups finely shredded iceberg lettuce Pickled jalapenos Fresh cilantro leaves Tomatillo Salsa, recipe follows Lime wedges, for garnish 1 pound fresh tomatillos, husk removed and rinsed well 2 cloves garlic, peeled and left whole 1 jalapeno pepper, stemmed and halved 1/2 yellow onion, cut into thirds 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3/4 cup fresh cilantro Juice of 1 lime Instructions: For the chicken mole: Preheat the oven to 350 degrees F.
Remove the stems and seeds from the ancho chiles and bake for 5 minutes. When cool, roughly chop and set aside.
Heat the oil in a Dutch oven over medium heat. Add the onions, a couple pinches of salt and saute until soft, stirring occasionally, about 5 minutes. Add the reserved ancho chiles and minced chipotle. Cook until fragrant, about 3 minutes. Add the chocolate, cinnamon, cloves and garlic and cook until the garlic is fragrant and the chocolate is melted, about 2 minutes. Add the chicken stock, tomatoes, almond butter, raisins and sesame seeds. Gently simmer for about 20 minutes, stirring frequently. Place the mole into a blender and puree until smooth, about 1 minute. Adjust the seasoning if necessary. Add the mole back to the Dutch oven. Sprinkle the chicken on all sides with salt and pepper. Lay the chicken in the sauce in one layer, making sure each breast is entirely coated, and gently simmer, flipping once during cooking, until the breasts register 160 degrees F on an instant-read thermometer, 20 to 25 minutes. Set aside off the heat and let rest.
Using your hands, remove the skin and meat from the bones and discard. Shred the chicken into smaller chunks and place back into the mole to keep warm. Season if necessary.
For the sandwich build: Heat the refried beans in the microwave until warm. Spread on the bottom of the bolillo rolls. Place the chicken on top of the beans with a little extra mole. Place some queso fresco on top of the chicken, slather the top bun with sour cream and adhere the lettuce. Top with the pickled jalapenos and cilantro and drizzle with the Tomatillo Salsa. Close, cut sharply on the bias and serve with fresh lime wedges. Two hands, bite hard. Preheat the oven to 375 degrees F. Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking sheet. Bake until the tomatillos and onions are soft, 15 to 20 minutes. If necessary, remove the garlic sooner to avoid scorching. Remove the stem, ribs and seeds from the jalapeno (or keep them in if you want it hot). Add roasted vegetables, fresh cilantro and lime juice into a blender and puree until smooth. Adjust the seasoning if necessary and transfer to a bowl. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 8545,"Achiote Chicken Tamales One 1-pound bag dry corn husks 6 cloves garlic 4 dried guajillo chiles, stemmed and seeds removed 4 dried pasilla chiles, stemmed and seeds removed 1/2 white onion, cut into 2 wedges 2 tablespoons canola oil 2 tablespoons all-purpose flour 2 teaspoons salt, plus more to taste Ground black pepper, to taste 1/2 tablespoon ground cumin 2 ounces achiote paste Extra-virgin olive oil, for cooking and making masa 6 boneless, skinless chicken thighs 2 pounds fresh corn masa 2 teaspoons baking powder 1 1/2 cups chicken stock 1 pound jack cheese, cut into 1-ounce sticks Instructions: For the red cl sauce: Soak corn husks in hot water until pliable, about 2 hours. Meanwhile, boil garlic, guajillos, pasillas and onion in water until the vegetables soften, about 10 minutes. Blend the vegetables in a blender with 1 cup of the cooking liquid until smooth (see Cook's Note). Strain the mixture, discarding the seeds and pulp. Heat the canola oil in a saucepan over low heat, then add the flour and cook, whisking, until a roux has formed, a few minutes. Add the cl mixture, then season with salt, pepper and cumin. Cook for an additional 15 minutes. Set aside. For the achiote chicken thighs: Preheat the oven to 375 degrees F. Mix achiote paste with 3 ounces olive oil by hand until a soft paste forms. Rub chicken thighs with the paste and place in a roasting pan. Bake until cooked through, 30 to 45 minutes. Chop the chicken into 1/4-inch cubes and mix well with 1 cup red cl sauce. For the tamales: Mix masa, baking powder, chicken stock and 1 1/2 cups extra virgin olive oil by hand until it is spreadable but still holds its shape. Spoon about 2 tablespoons masa into the center of the wider portion of the husks, then place 2 tablespoons achiote chicken in the center along with a piece of jack cheese. Roll up the husk, keeping the top open, and folding the narrower side over to seal the bottom. Place the tamales, open-end up, in a steamer basket and steam over a pot of boiling water, covered, for 1 hour. Let the tamales rest for 1 hour, then serve with additional red cl sauce. ","[Pinot Noir, Rioja, Barbera, Tempranillo]

" 8546,"Vanilla Whoopie Pies with Chocolate Buttercream Cooking spray 2 3/4 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon baking powder 3/4 teaspoon fine salt 1 1/3 cups granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 large egg 2/3 cup well-shaken buttermilk 1 1/2 pounds confectioners' sugar (about 6 cups) 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/4 cup cocoa powder dissolved in 3 tablespoons hot water 1 teaspoon vanilla extract 2 tablespoons milk Rainbow sprinkles, for coating the edges Instructions: Line 2 baking sheets with parchment and lightly coat with cooking spray. Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the dissolved cocoa powder and vanilla extract. Turn the mixer back on to medium speed and beat until everything is well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated. To assemble the whoopie pies: Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich. Put the sprinkles on a plate and roll the edge of each whoopie pie in the sprinkles to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 8547,"French Cut Green Beans with Almonds and Fried Onions 1 pound fresh green beans or frozen French-cut green beans Salt 1 to 2 tablespoons unsalted butter 1/4 cup slivered almonds (2-ounce package) 1/2 lemon, juiced Ground black pepper 1 can fried onions Instructions: Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil. Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown. Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8548,"Buttermilk Pecan Chicken Twelve 6-ounce chicken breasts 1 cup buttermilk 3 cups panko breadcrumbs 1 cup crushed pecans 2 tablespoons salt 1 tablespoon seasoned salt 3 egg whites Instructions: Marinate the chicken in the buttermilk for at least 30 minutes.
Preheat the deep fryer to 325 degrees F. Preheat the oven to 350 degrees F.
In a large bowl mix the panko, pecans, salt and seasoned salt. Remove the chicken from the buttermilk and shake off excess liquid, then dip in the egg whites. Dredge the chicken in the panko mixture and then rest the chicken in the refrigerator for 20 minutes.
Place the chicken in the deep fryer and cook until golden brown, about 6 minutes. Finish off in the oven until the internal temperature of the chicken is 165 degrees F, 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 8549,"Grilled Swordfish with Roast Pepper-Papaya-Corn Salsa 4 8-ounce swordfish steaks, cut 1-thick 1 large red bell pepper 1/4 cup cooked fresh corn kernels (from 1 small ear) 1/4 cup finely diced papaya 1/4 cup minced fresh coriander, plus whole leaves for garnish 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper Instructions: Prepare a very hot charcoal fire. Place the red pepper over the fire. Turn every two minutes or so until it is completely blackened on the outside (this should take 6-10 minutes). Immediately place the charred pepper in a paper bag. Let it sit for 20 minutes. After 20 minutes, remove the pepper from the bag and working with your fingers, peel off the blackened skin. Do not at any point wash off the blackened skin (water spoils the texture of the peppers). Cut the pepper open on the side and remove all seeds and all tough membranes clinging to the walls. Cut the pepper into 1/4-inch dice. In a bowl, combine the red pepper, the corn, the papaya, the minced coriander and 1 teaspoon of the olive oil. Mix well and season with salt and pepper. Reserve. Season the swordfish with salt and pepper and place it over a hot fire. Cook, turning once, for 4-5 minutes, or until the swordfish is just cooked through. Brush with the remaining olive oil while cooking. Transfer the fish to dinner plates, top with salsa and fresh coriander leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8550,"Banana Compote 1 1/2 cups orange juice 1/4 cup lemon juice 1/4 cup maple syrup 2 tablespoons brown sugar 1/4 cup unsalted butter 2 large bananas, sliced Serving suggestion: Blueberry Buttermilk Pancakes, recipe follows 2 cups all-purpose flour 1/4 cup sugar 2 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk 1/4 cup melted unsalted butter, plus some for frying 1 cup blueberries, fresh or frozen Serving suggestions: whipped cream and maple syrup Instructions: In a stainless steel pot combine the orange and lemon juice and boil for 15 minutes. Reduce the heat to medium and add the maple syrup and brown sugar. Stir until the sugar has dissolved. Remove from the heat and whisk in the butter. Cool slightly and add the sliced bananas. Keep warm but do not boil again.* In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix**.
Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.
Serve with a dollop of whipped cream and maple syrup.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8551,"Jumbo Shrimp Stuffed with Cilantro and Chiles 8 jumbo shrimp, in the shell (about 1 1/4 pounds) 3 sprigs fresh thyme, leaves stripped Juice of 2 limes (about 1/4 cup) 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus additional for seasoning Freshly ground black pepper 1 clove garlic, chopped 1/2 large jalapeno, with seeds 2 scallions (white and green parts) 1 cup coarsely chopped fresh cilantro leaves Instructions: Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes. In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve. Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 8552,"Trio of Brigadeiros Nonstick cooking spray, for the dish 3 tablespoons salted butter
One 14-ounce can sweetened condensed milk
2/3 cup unsweetened cocoa powder
Pinch kosher salt
1/4 cup toasted coconut
1/4 cup rainbow sprinkles
1/4 cup cocoa powder
Instructions: Spray a shallow dish with cooking spray and set aside. Melt the butter in a saucepan over medium-low heat. When the butter has melted, whisk in the condensed milk, cocoa powder and salt until well combined. Cook over a medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture becomes thick and starts to pull away from the bottom and sides of the pan, 7 to 15 minutes. Pour the mixture onto the prepared dish and spread it out so it cools quickly. DO NOT touch the mixture with your hands at this point\u2014it is VERY hot. If you are having trouble spreading, use a rubber spatula or spoon. (It doesn't need to look perfect.) Refrigerate until cool enough to comfortably handle, about 1 hour to 70 minutes. (The colder the mixture, the easier the next steps will be.) Place the coconut, sprinkles and cocoa powder in separate shallow bowls. Take a tablespoon of the candy mixture and form into a ball. Place the ball on a sheet pan. Continue forming the balls and placing on the sheet pan until all of the mixture is used; you should have 24 to 28 small balls. Once all the balls are prepared, roll each in one of the desired coatings, pressing the flaked coconut and sprinkles coatings so they stick. Place each coated ball in a little paper cup. Serve immediately or refrigerate until ready to eat. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 8553,"Bread with Tahini and Syrup 2 cups flour 1/4 teaspoon salt 4 tablespoons unsalted butter, softened 1/2 cup plus 1 tablespoon whole milk 1/3 cup tahini 2 tablespoons maple syrup 2 tablespoons unsalted butter, melted and cooled slightly Melted butter Maple syrup, warmed, for drizzling Instructions: In a large bowl, combine flour, salt and butter. Mix lightly with your fingertips until dough forms pea-sized pieces. Stir in milk and lightly knead until dough forms a ball. Transfer dough to a buttered bowl, cover with plastic wrap, and let rest 1 hour.
On a lightly floured board, shape dough into a log and divide into 8 pieces. Roll each piece into a ball and place on the floured board under a slightly damp towel for 30 minutes.
Stir together the tahini, maple syrup and melted butter, and set aside.
Roll four of the dough balls into 7-inch rounds, and coat the surface of three of the rounds with a thin layer of the tahini mixture and stack them on top of each other. Place the fourth, uncoated round on top and press the edges together to seal the stack. Place a towel over the top and repeat process with remaining four dough balls. (You should have extra tahini mixture left over). Let them rest for 30 minutes.
Place one of the stacks on a lightly floured board, sprinkle with a little flour and gently roll into a larger 9-inch round, about 1/4-inch thick. Spread half of the remaining tahini mixture over the top, and roll up like a jelly roll. Use a sharp knife to cut into 4 pieces and place them under a towel. Repeat with remaining round. Let them rest for 15 minutes, then roll each piece of dough into a 6-inch square.
Heat a cast iron skillet or griddle over medium heat and brush lightly with the melted butter. Place one square of dough in the skillet and cook for about 1 minute, or until dough begins to bubble and turn light brown. Brush bread lightly with melted butter, flip and bake other side for 30 seconds to a minute, or until slightly crisp on the outside but still soft. Transfer bread to a plate, cover with foil to keep warm, and cook remaining bread.
Serve hot, drizzled with warm maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8554,"Tempura Fried String Beans 1 cup all-purpose flour 1 cup cornstarch 1 tablespoon baking powder 1 tablespoon sugar Pinch salt 1 cup soda water 1 pound string beans, washed, dried and trimmed 1/2 cup cranberry sauce Instructions: Preheat oil in deep-fryer to 375 degrees F. In a large bowl add the flour, cornstarch, baking powder, sugar and salt and mix to combine. Whisk in the soda water and mix until a batter is formed. Dip the beans in the batter being sure to shake off the excess. Fry the beans in batches for 2 to 3 minutes until crispy and golden. Remove to a paper towel lined sheet tray to drain. Arrange the beans on a platter and serve with warm cranberry sauce. Cook's Note: When frying the beans, make sure the fryer basket is submerged into the oil. Drop string beans into the basket in the oil to ensure the beans do not stick to the basket when cooking. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 8555,"Sausage Florentine Pizza 1 package Johnsonville? Ground Hot Italian Sausage or Links, casings removed 2 Personal Size Pre-Made Pizza Crusts (or 1, 12\ crust) 1 cup Pizza Sauce 1 cup Sargento? Classic Shredded Mozzarella Cheese 1 cup Fresh Mushrooms, sliced 2 cloves Fresh Garlic, minced 1/2 tsp. Dried Oregano 1/2 tsp. Dried Basil 1 cup Spinach (frozen chopped, thawed and well drained) 1/4 cup Fresh Basil, sliced (optional) Sea Salt & Pepper Instructions: Preparation Instructions: Position oven rack in center of oven and preheat to 400 degrees F. In a large skillet, saute sausage, mushrooms and garlic until the meat is browned. Drain off fat and remove excess with paper towels. To skillet, add pizza sauce, oregano, basil, spinach, and salt and pepper to taste. Cook, stirring frequently, until hot. Place pizza crust on a lightly greased baking sheet. Bake for 5 minutes and remove from oven. Spread meat mixture evenly over pizza crust. Top with cheese. Bake for an additional 8-10 minutes until cheese is bubbly. Remove from oven, sprinkle with fresh cut basil or other fresh herbs, cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 8556,"Hurricanish 2 1/4 cups passion fruit juice 1 1/2 cups guava juice 1 1/2 cups fresh orange juice 1 1/2 cups fresh pineapple juice 3/4 cup dark rum 3/4 cup light white rum 3/4 cup sugar cane simple syrup 1/3 cup fresh lime juice 2 to 3 cups ice Orange wedges, for garnish Passion fruit wedges, for garnish Instructions: In a 12-cup punch bowl, add the passion fruit juice, guava juice, orange juice, pineapple juice, dark rum, white rum, simple syrup and lime juice and stir. Fill each hurricane glass with ice and pour in the punch. Garnish with the orange wedges and passion fruit wedges. ","[Rum, Dark Rum, White Rum]" 8557,"Chocolate Calzone 1/2 pound premade pizza dough, purchased at grocer store or local pizzaria 2 (15-ounce) containers whole milk ricotta 2 cups superfine sugar 1 tablespoon vanilla 3/4 cup bittersweet chocolate, melted in microwave or double boiler, plus 1/2 cup chopped bittersweet chocolate Pinch salt 2 egg whites, beaten until frothy Instructions: Preheat pizza stone in 450 degree F oven for at least 30 minutes. If not using a pizza stone, use a flat sided or upside-down cookie sheet. Place the ricotta in a bowl. Add 1 handful sugar and the vanilla and whisk well. While whisking, add in the melted chocolate, little by little. On a lightly floured pizza peel or board, roll pizza dough out into 2 (12-inch) rounds about 1/4-inch thick. Spoon 1 cup of chocolate filling into center of each round. Plac the remaining chopped chocolate on top. Brush the edges of the dough with beaten egg white and fold each round in 1/2. Fold edges over as you would a piecrust and press to seal completely. Brush off excess flour from dough, brush with more of the egg white and sprinkle with sugar. Slide chocolate calzone onto preheated pizza stone and bake for 30 minutes or until golden brown. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 8558,"Mesa Chicken Roll-Up 1/4 cup sun-dried tomatoes, packed in oil 1 cup goat cheese 4 flour tortillas 4 (4 ounce) chicken breasts, seasoned with southwest seasoning, grilled, and julienned 2 avocados, sliced 1 cup tomato salsa Assorted mixed salad greens Favorite Smoked BBQ sauce, storebought or homemade Instructions: Drain tomatoes and roughly chop. Mix with the goat cheese. Spread 1/4 cup goat cheese mix down the center third of each of the tortillas. Arrange the slices of julienne chicken breasts and 1/4 of the avocado slices over the goat cheese. Spoon a 1/4 cup of the salsa over the chicken and avocado slices. Add the mixed salad greens on top of the salsa, use enough to cover all the chicken mixture. Add the BBQ sauce to your liking. Roll up each tortilla and slice in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8559,"Cheesy Pork Enchiladas 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 2 1/2 pounds boneless pork butt, cut into 3-inch chunks 3 cups salsa verde 1 cup low-sodium chicken broth 4 cloves garlic, peeled and smashed 1 medium onion, quartered 1 cup light sour cream, plus more for serving 10 medium flour tortillas 2 cups shredded Monterey Jack cheese Fresh cilantro, for serving, optional Instructions: Preheat the oven to 325 degrees F. Mix the chili powder, salt, oregano and pepper together in a small bowl. Sprinkle the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add 1 cup of the salsa verde, chicken broth, garlic and onions. Stir together with a wooden spoon. Put the pot on high heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour 45 minutes. Once done, shred the pork in the Dutch oven with a pair of tongs or 2 forks. Turn the oven up to 350 degrees F. Combine the remaining 2 cups salsa verde and sour cream in a wide, medium bowl. Spread about 1/2 cup of the mixture on the bottom of a large rectangular casserole dish. Wrap the tortillas up in a damp paper towel and microwave 40 seconds. Lay the warm tortillas out on your cutting board. Dip into the sour cream-salsa mixture and fill evenly with the shredded pork mixture and sprinkle of the cheese. Roll the enchilada up and place seam-side down in the baking dish. Pour the remaining sauce over the top and top with the rest of the cheese. Bake 30 minutes. Garnish with cilantro sprigs, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 8560,"Quick Tiramisu 1 package lady fingers sponge cakes 1/2 cup strong black coffee or espresso 2 ounces (shots) coffee flavor liqueur 2 cups mascarpone cheese, available in specialty cheese case of supermarket 1/2 cup powdered confectioners' sugar 1/4 cup cocoa powder 1/4 teaspoon ground cinnamon Instructions: Open the ladyfingers and separate them. Paint the ladyfingers with coffee combined with the coffee liqueur using a pastry brush. Line 4 martini glasses with a single layer of ladyfingers, letting the cakes overlap a bit at the stem. Press the cakes down a bit to fit the lines of the glass. Beat cheese and sugar together 2 or 3 minutes. Spoon sweetened mascarpone into glasses. Top glasses off with a cap of the ladyfingers. Use any remaining mascarpone to dot the ladyfinger tops and sprinkle each glass with cocoa powder combined with a touch of cinnamon.; ","[Prosecco, Moscato, Chianti, Barolo]" 8561,"Lighter Taco Skillet 1 pound ground turkey 1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper One 14.5-ounce can black beans, drained and rinsed
1 cup prepared fresh salsa
1 chipotle cl in adobo, chopped, plus 1 tablespoon adobo sauce
12 corn tortillas
2 Roma tomatoes, diced 1 ripe avocado, diced 6 radishes, thinly sliced 1/2 cup queso fresco Fresh cilantro leaves Lime wedges Sour cream Instructions: Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle cl and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more. Meanwhile, lightly char the tortillas over an open flame. Set aside wrapped in a clean kitchen towel to steam. Spoon the turkey mixture onto the tortillas and serve with diced tomato, avocado, radishes, queso fresco, cilantro leaves, lime wedges and sour cream. ","[Rioja, Tempranillo, Garnacha, Barbera]" 8562,"Arcticberry Crusted Venison with Cauliflower Ragout, Mocha Reduction 20-ounce venison loin Vegetable oil, for searing 1/2 cup Arctic berry chutney 1/2 cup panko bread crumbs 2 tablespoons green coffee beans 1/2 head fennel, halved, cored and thinly sliced 1 tablespoon fennel seeds 1/2 tablespoon olive oil 2 cups veal stock 1/2 tablespoon bitter cocoa powder Cauliflower Puree, recipe follows 1 head cauliflower 1 cup vegetable stock Salt and pepper 1/2 cup cream 1/2 cup butter 1/2 lemon Instructions: For the Venison:
Preheat the oven to 400 degrees F.
Cut the venison into 5-ounce pieces. Heat a large saute pan over high heat. When the pan is hot, add the oil and heat. Add the venison and sear until brown on both sides, about 2 minutes per side. Transfer the pan to the oven and cook to rare, about 5 minutes. Remove from the oven. Spread the chutney on the venison and then press the panko into the chutney so it sticks. Return to the oven and cook to medium rare, about 5 more minutes.
For the Mocha Sauce:
Crush the coffee beans and toast lightly in a hot pan. Remove from the heat and set aside. Clean and slice the fennel. In a pot, toast fennel seeds on low heat to golden brown. Add the olive oil and fennel and sweat until soft. Add coffee beans and veal stock and bring to a simmer for 15 to 20 minutes. Strain. Whisk in the cocoa powder and cook for 2 minutes. Place the cauliflower puree on 4 plates. Top with a venison steak and finish with a little of the sauce. Clean and trim the cauliflower into small bouquets.
Cook the scraps and 1/2 of the white parts in vegetable stock until soft, about 10 to 15 minutes. Add the cream. Remove from the heat and puree. Season, to taste, with salt and pepper.
Saute the remaining cauliflower bouquets in a hot saute pan with a little butter. When the cauliflower just starts to get tender, but is still crunchy, add the puree and mix well. Season, to taste, with lemon and salt and pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 8563,"Pizzeria Lola's Roasted Cauliflower with Calabrian cl 1 medium head cauliflower, cut into 1 1/2-inch florets 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper
2 teaspoons fresh lemon juice 2 teaspoons diced Calabrian chiles (found in Italian specialty markets) Fresh flat-leaf parsley, roughly chopped, for garnish Lemon zest, for garnish Instructions: Preheat the oven to 500 degrees F.
In a large mixing bowl, toss the cauliflower florets with the olive oil and some salt and pepper. Place the cauliflower in a large roasting pan (a baking sheet works, too). Place the pan in the oven and roast until the florets are lightly charred and cooked through, 15 to 20 minutes. Check on the cauliflower occasionally to ensure an even roast. Remove from the oven, place on a serving plate and toss with the lemon juice and chiles. Garnish with lemon zest and parsley. Serve immediately.
","[Barolo, Barbaresco, Dolcetto, Aglianico]" 8564,"John's Broccoli 1-1/2 pounds broccoli crowns 1 tablespoon olive oil 2 tablespoon butter kosher salt and freshly ground black pepper kosher salt and freshly ground black pepper
Instructions: Put a pot (large enough to fit broccoli) of water on to boil. Break broccoli into florets. When the water is boiling, add a handful of kosher salt, and then the broccoli florets. Return to a boil, and cook until florets are just tender. Drain in a colander and set aside.
Just before serving, heat the olive oil on medium high in a large skillet. When the oil is hot, add the butter, as soon as butter foams, add the broccoli, season generously with salt and pepper and cook, tossing just until seasonings are distributed and the broccoli is heated through. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8565,"Steamed Flying Fish and Cou-Cou 2 cups water 10 small okra, finely sliced 1/4 red bell pepper, cored, seeded, and finely chopped 1 teaspoon salt 1/4 teaspoon hot sauce 4 tablespoons unsalted butter 1/2 pound fine cornmeal 8 Flying Fish (about 1 1/2 pounds), scaled, boned, and butterflied 3 tablespoons Bajan seasoning (also called green seasoning) Lime juice, as needed Salt, as needed 1 tablespoon unsalted butter 2 large onions, sliced 3 cloves garlic, sliced 1 stalk celery, diced 1 bay leaf 2 tablespoons catsup 1/2 teaspoon curry powder 1/2 teaspoon mustard 1 teaspoon sugar 1 cup water or fish stock 1/4 green bell pepper, sliced 1/4 yellow bell pepper, sliced 1/4 red bell pepper, sliced 2 large tomatoes, chopped 2 tablespoons mixed chopped herbs, like dill, chives, parsley, and thyme 1/4 teaspoon hot sauce Instructions: Make the Cou-Cou: Combine the water, okra, red pepper, salt, and hot sauce in a large saucepan. Bring to a boil and cook, stirring, until very thick. Transfer half of the okra mixture to a bowl. Add 2 tablespoons of the butter to the okra mixture in the saucepan, and reduce the heat to low. While stirring the mixture with a wooden spoon, sprinkle in the cornmeal a little at a time, and cook until thick. Add the remaining okra mixture and 2 tablespoons butter and stir until smooth. Cover to keep warm. Make the Flying Fish: Rub the flesh side of the fish with the Bajan seasoning and lime juice, and season with the salt, to taste. Roll each fish up tightly and secure with a toothpick. Heat the butter in a large skillet with a tight-fitting lid, over medium heat. Add the onion, garlic, celery, and bay leaf and cook, stirring, until soft. Add the catsup, curry, mustard, and sugar and stir. Add the water, stir to combine, and bring to a simmer. Arrange the rolled fish in the skillet and cover with the bell peppers, tomato, herbs, and hot sauce. Cover and simmer until the fish is just cooked through, about 10 minutes. Season with salt, to taste. Divide the cou-cou among the plates, make a well in each, and spoon the fish and sauce over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8566,"Apple-Berry Lattice Pie 2 1/2 cups all-purpose flour 4 teaspoons sugar 1/4 teaspoon fine salt 14 tablespoons cold unsalted butter, diced 1 large egg, lightly beaten with 2 tablespoons cold water 2 tablespoons freshly squeezed lemon juice 3 pounds baking apples like Golden Delicious, Cortland or Mutsu 2/3 cup sugar, plus more for sprinkling on the pie 1/2 stick unsalted butter 2 cups blackberries 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 large egg, lightly beaten Instructions: To make the dough by hand: Whisk together the flour, 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-size bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg 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 more of cold water.) Remove the bowl from the machine, remove the blade and bring the dough together by hand. Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. For the filling: Put the lemon juice in a medium bowl. Peel, halve and core the apples. Cut each half into 4 wedges. Toss the apples with the lemon juice. Add the sugar and toss to combine evenly. Melt the butter over medium-high heat in a large skillet. Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, 7 to 10 minutes. Add the blackberries and gently stir until they just start to break down, 1 to 2 minutes. Sprinkle the flour, cinnamon and nutmeg over the fruit and gently stir until the liquid thickens, about 1 minute. Transfer to a bowl to cool completely. (This filling can be made up to 2 days ahead and refrigerated.) Cut the dough in half. On a lightly floured surface, roll each half into a disc 11 to 12 inches wide. Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes. Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F. Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan. Evenly layer the apple-berry filling in the pan. Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips. Lay strips of dough, evenly spaced, across the entire pie. Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie. Trim the excess ends from the strips of dough. Pinch the bottom crust edge and lattice edge together, and flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Refrigerate for at least 30 minutes. Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes. Cool on a rack for at least 3 hours before serving. The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 8567,"Grilled Yucatan Chicken Skewers 6 chicken thighs, skinless and boneless, cut in half lengthwise 1/2 cup fresh squeezed orange juice 1/4 cup fresh squeezed lime juice 2 tablespoons canola oil 2 tablespoons ancho cl powder 3 cloves garlic, coarsely chopped 2 tablespoons chipotle in adobo sauce, pureed Salt and freshly ground black pepper Chopped scallions, for garnish Grilled lime halves, for garnish Instructions: Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish. Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours. Prepare a charcoal grill to high heat. Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender. Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 8568,"Prosciutto and Pickled Vegetables With Cheese 1/2 pound cremini mushrooms,stems removed, caps sliced thin 1/2 small red onion, sliced thin 1/4 head cauliflower, sliced thin on a mandoline 3 sprigs thyme, leaves picked Pinch of red pepper flakes 1/4 cup red wine vinegar Kosher salt 1 cup coarsely grated parmigiano-reggiano cheese 1/2 pound prosciutto, sliced thin 2 cups baby arugula Big fat finishing oil (such as good-quality Sicilian extra-virgin olive oil) Instructions: Combine the mushrooms, onion, cauliflower, thyme, red pepper flakes, vinegar and salt to taste in a bowl. Toss well to combine, cover and let sit outside of the fridge for at least an hour, stirring once or twice. This will sort of cook the veggies and lightly pickle them. Preheat the oven to 375 degrees F. On a large baking sheet lined with a silicone mat or parchment paper, make 4 flat circles of parmigiano-reggiano. Bake 8 to 9 minutes, or until the cheese looks golden and lacy. Remove the cheese rounds from the oven and let cool on the baking sheet for 1 to 2 minutes, then loosen them with a spatula. Let cool completely. Divide the prosciutto among 4 plates. Toss the mushroom mixture with the arugula and a drizzle of big fat finishing oil. Taste to make sure the mix is delicious. Arrange a pile of the veggie mix on top of the prosciutto on each plate. Crumble the parmigiano disks on top. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 8569,"Sweet Potato Pudding Softened butter, for the pan 1/4 cup all-purpose flour, plus more for the pan 3 pounds white-fleshed sweet potatoes, called boniato or batata 1/4 cup shredded coconut 1/4 cup raisins 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 cup packed dark brown sugar 3 cups coconut milk 1/4 cup evaporated milk Instructions: Preheat oven to 350 degrees F. Butter and flour a 9 by 13-inch baking dish. Using the grater attachment on a food processor, grate the potatoes and put in a large bowl. Add the flour, coconut, raisins, vanilla, cinnamon, ginger, and nutmeg and mix well. Heat the sugar, coconut milk, and evaporated milk in a saucepan over low heat until the sugar is dissolved, about 4 minutes. Pour the coconut milk mixture into the potato mixture and mix well. Pour the mixture into the baking dish, smooth the top, and bake until set, about 1 1/2 hours. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 8570,"Grilled Pork Belly Tacos 1/4 cup soy sauce 2 tablespoons cider vinegar
1 tablespoon adobo sauce
1 tablespoon honey
2 teaspoons tamarind paste
1/2 teaspoon ground cumin
2 scallions, sliced
1 pound slab pork belly, sliced into 1/4-inch thick pieces
Oil, for oiling the grill Corn tortillas, warmed Fresh cilantro leaves, for serving Lime wedges, for serving
Instructions: For the marinade and pork: In a shallow baking dish, whisk together the soy sauce, vinegar, adobo sauce, honey, tamarind paste, cumin and scallions. Add the pork, turning to coat on all sides. Cover and let marinate at room temperature for 1 to 2 hours. Prepare a charcoal or gas grill for direct high-heat grilling. Lightly oil the grill grates. Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side. For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos. ","[Malbec, Tempranillo, Garnacha, Barbera]" 8571,"Cosmopolitan Fizz-Punch 2 limes, sliced 2 oranges, sliced 1/2 cup whole fresh cranberries Two 60-ounce bottles cranberry juice 2 cups orange juice 4 cups vodka 2 cups triple sec, such as Cointreau One 2-liter bottle ginger ale
Instructions: Place the lime and orange slices in a large ring mold, layering the slices alternately and sprinkling the cranberries in between each layer. Mix together 3/4 cup each cranberry juice, orange juice and water. Pour the juice mix over the sliced fruit. Freeze until firm, about 6 hours. Mix the remaining cranberry and orange juices with the vodka and orange liqueur in a punch bowl. Just before serving add the ginger ale. Unmold the ice ring and float in the punch. Serve over ice in rocks glasses. ","[Prosecco, Sauvignon Blanc, Ros]" 8572,"Sweet Snackadium One 15.25-ounce box yellow or chocolate cake mix, plus ingredients on the box Taffy, in preferred color, for making the flags Two 16-ounce containers vanilla frosting
2 cups sweetened shredded coconut
1/4 teaspoon green food coloring White taffy, such as Airheads Mystery Flavor, for making the yard lines Nonstick cooking spray, for the baking sheet 6 tablespoons unsalted butter Two 10-ounce bags mini marshmallows 12 cups puffed rice cereal Vanilla frosting, for piping 30 vanilla wafer cookies, 10 halved lengthwise 1 package edible dot candies 1 package thin pretzel sticks 1 cup yellow chocolate melting wafers 22 gummy bears, 11 in one color, 11 in a second color 1 piece white taffy 1 chocolate-covered almond
Instructions: For the cake field and stadium flags: Make and bake the cake in an 11-by-15-inch baking pan according to the package directions. Let cool completely. Meanwhile, line a baking sheet with parchment paper. Cut the colored taffy into triangles and wrap the wide end of each around a skewer. Place on the prepared baking sheet and freeze for 2 hours. Remove the cake from the pan and trim the top so it's flat. Place the cake cut-side down on a 13-by-19-inch cardboard cake board or cutting board. Frost the cake with the vanilla frosting. Trace a rectangle approximately 7 inches by 11 inches in the frosting in the middle of the cake. This will be the field that gets covered in green coconut grass. Add the coconut to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low, add the food coloring and mix until the coconut is completely green. Press the coconut into the rectangle to make the field, leaving a 1 1/2- to 2-inch border around the cake for the bleacher seats. To make the yard lines, cut thin strips of taffy and roll into thin ropes about 7 inches long; make 9 of these. Place 1 in the center of the field, then evenly space 4 on either side of the center line. For the rice cereal treat stadium walls: Spray a 12-by-17-inch baking sheet with nonstick cooking spray. Melt the butter in a large saucepan over medium heat. Add the marshmallows and cook, stirring, until completely melted. Remove from the heat, add the cereal and stir to combine. Press the mixture into the prepared baking sheet. Let cool. Cut the rice cereal treats into three 3 1/2-inch-wide strips. Cut 1 strip to a length of 9 inches and leave the other 2 strips 17 inches long. Wrap the strips around the cake, pressing them into the side of the cake to help them adhere. For the bleacher seats and fans: Put the frosting in a piping bag with a small round tip. Place 3 whole wafer cookies end to end along each sideline (the area without the coconut) and butted up against the cereal treat walls. Place 2 whole wafer cookies end to end in each \end zone\ of the cake. Place a few dots of frosting on each cookie and stack another whole wafer cookie on top of each. Place small dots of frosting on the back edge of the second cookie layer and top each with a cookie half. Place the remaining 10 cookie halves in front of the stacked cookies and butted up against the coconut field. Place the candy dots on the bleacher seats to make the crowd/fans. For the goal posts: Line a baking sheet with parchment paper. Cut four 2-inch pretzel pieces for the uprights. Cut two 1 1/2-inch pretzel pieces for the crossbars. Cut two 3- to 4-inch pretzel pieces for the bases. Melt the chocolate melting wafers in a double boiler. Coat the 2 crossbar pieces in the candy coating and place on the prepared baking sheet. Coat the 4 upright pieces in the candy coating and place the uprights at either end of the crossbar pieces. Coat the base pieces in the candy coating and place one in the middle of the each crossbar. Refrigerate until the coating hardens. When set, carefully place a goal post in each end zone of the cake. For the players and football: Place the gummy bears on the field as players. Cut out little lines from the taffy and press them on the chocolate-covered almond to make laces. Place the football in the center of the field. Position the stadium flags in the cereal treat walls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8573,"Salisbury Steak with Mushroom Gravy, Garlic Mashed Potatoes and Peas, Carrots and Peppers 8 tablespoons extra-virgin olive oil 1 yellow onion, half sliced and the other half diced Kosher salt 4 cloves garlic, minced 1 pound ground beef 1 cup panko breadcrumbs 1/4 cup chicken stock 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 large egg 4 tablespoons Dijon mustard 6 cremini mushrooms, stemmed and sliced 1 tablespoon all-purpose flour 2 cups beef stock 1/2 small bunch chives, sliced 3 carrots, peeled and small diced 3/4 cup chicken stock Kosher salt 1/2 red bell pepper, cored and small diced 1/2 cup frozen peas 1 tablespoon unsalted butter 1 cup heavy cream 4 Yukon gold potatoes, peeled and large diced 2 cloves garlic, smashed Kosher salt 1/2 stick (4 tablespoons) cold unsalted butter, cut into pats Instructions: For the Salisbury steak: Heat 3 tablespoons of the olive oil in a large saute pan over medium-high heat. Add the diced onions and 1 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add half of the minced garlic and cook for another 1 to 2 minutes until fragrant. Set aside to lightly cool. In a medium bowl, add the ground beef, panko, chicken stock, ketchup, Worcestershire sauce, egg, 2 tablespoons of the Dijon and the sauteed onions and garlic. Reserve the pan that the onion and garlic were cooked in. Combine the ground beef mixture until all ingredients are fully incorporated. Turn the saute pan back on to medium-high heat and add 2 tablespoons of olive oil. Take a small amount of the meat mixture and cook a tester patty to check for seasoning; adjust the remaining meat mixture with more salt if necessary. Form the remaining meat mixture into 4 equally-sized oval patties, patting firmly, each 1/2 to 3/4 inch thick. Add another tablespoon of olive oil to the pan and cook the patties over medium-high heat until golden brown, 2 to 3 minutes per side. Remove the patties onto a sheet tray and discard any excess fat from the pan. To make the gravy, return the pan to medium-high heat and add the remaining 2 tablespoons olive oil. Add the sliced onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the remaining garlic and cook 1 to 2 minutes. Add the mushrooms and cook until brown and softened, another 5 minutes. Add the flour and cook for 1 minute. Add the beef stock and remaining 2 tablespoons Dijon. Bring the mixture to a boil, then reduce to a simmer and cook until the gravy has thickened slightly, 3 to 5 minutes. Add the Salisbury steaks back into the gravy and simmer for 5 minutes. For the peas, carrots and peppers: To a medium saute pan, add the carrots, 1/2 cup of the chicken stock and a generous pinch of salt. Turn on the heat to medium high and cook until the carrots are slightly tender, 8 to 10 minutes. Add the red bell pepper and remaining 1/4 cup chicken stock and cook until the chicken stock has mostly reduced, about another 5 minutes. Add the frozen peas and butter and swirl until the butter has melted, then turn off the heat and set aside. For the garlic mashed potatoes: Heat the heavy cream in a small saucepan over low heat. In another saucepan, add the potatoes and garlic and cover with cold water. Generously season the water with salt. Bring to a boil, then reduce to a simmer until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes, then return them to the pan. Using a hand mixer, blend the potatoes and add half of the butter. Then add some of the heated cream and the rest of the butter. Continue to mix, gradually adding more heavy cream until you reach the desired consistency for your mashed potatoes. You may not need to use all of the cream. To plate: Plate the Salisbury steaks and smother with the gravy, then garnish with the sliced chives. Serve alongside the peas, carrots and red peppers and garlic mashed potatoes. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 8574,"Black Rice Salad 1/2 pound dry black beans, soaked overnight, cooked, drained, cooking liquid reserved 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 teaspoon cumin 2 cups long grain rice 4 1/2 cups reserved bean cooking liquid Salt and freshly ground pepper 3 green onions, finely sliced 1 jalapeno, finely chopped Instructions: In a medium saucepan heat oil over medium-high heat, add onions and garlic and saute until soft. Add cumin and cook 1 minute. Add rice and coat with the oil. Add reserved cooking liquid, season with salt and pepper and bring to a boil. Reduce heat to a simmer, cover pot and cook for 12 to 15 minutes. Remove from the heat, fluff with a fork and fold in the cooked black beans, green onion and jalapeno. Season with salt and pepper to taste. Serve at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 8575,"Collard Green Gratin with Feta 1 cup cubed baguette or other crusty white bread 2 tablespoons plus 1 teaspoon olive oil
1 medium shallot, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper 2 large bunches collard greens, center stems removed and leaves roughly chopped
Kosher salt
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup crumbled feta
Instructions: Preheat the oven to 425 degrees F. Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs. Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes. Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 8576,"Loaded Garlic Mashed Potatoes 8 ounces bacon (about 10 strips) 1 head of garlic
1 tablespoon olive oil
Kosher salt and freshly cracked black pepper
3 pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
1/2 cup heavy cream
4 tablespoons salted butter
1/4 cup sour cream
2 cups grated sharp Cheddar 3 scallions, thinly sliced on the bias
Instructions: Preheat the oven to 350 degrees F. Place a cooling rack on top of a baking sheet lined with parchment paper. Spread the bacon over the cooling rack so that none of the slices are touching. Slice the top off the head of garlic so the cloves are exposed. Drizzle the exposed cloves with the olive oil and sprinkle with some salt and pepper, then wrap in aluminum foil to create a packet. Roast both until the bacon is crispy and the garlic is soft, about 30 minutes. Set aside to cool. Put the potatoes in a pot and cover with water. Add a generous pinch of salt. Bring to a simmer and simmer until the potatoes are tender, about 30 minutes. Drain the water from the pot and transfer the potatoes to a stand mixer. Add the cream, butter, sour cream, 6 cloves of the roasted garlic and 1 3/4 cups of the Cheddar to the mixer and whip until combined and smooth. Add additional salt and pepper to taste. Transfer the potatoes to a serving dish and top with the remaining Cheddar. Crumble the bacon over the top and sprinkle with the scallions. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8577,"The Oatiest Oatmeal Cookies Ever 16 ounces old-fashioned rolled oats 1 teaspoon baking powder 1 teaspoon ground cinnamon Pinch kosher salt 10 ounces unsalted butter, at room temperature 6 ounces dark brown sugar 3 1/2 ounces granulated sugar 1 large egg 1 teaspoon vanilla extract 4 ounces raisins, optional Instructions: Preheat the oven to 375 degrees F. Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes . Cool the oats for 2 to 3 minutes on the pan. Grind 8 ounces of toasted oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Add the baking powder, cinnamon and salt to the food processor and pulse 2 to 3 times to combine. Set aside. Combine the butter and sugars in the bowl of a stand mixer and mix on medium speed using the paddle attachment until light in color, about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce the mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine. Scoop the dough with a 1 1/2-ounce disher onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, 12 to14 minutes. Rotate the pan halfway through cooking. Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 8578,"Mixed Seafood Paella with Garlic Aioli 1/2 pound medium shrimp, shelled and deveined 1 pound firm white fish (such as monkfish), cut into 1-inch cubes 1 pound squid, cleaned, cut into 1/2-inch rings, tentacles halved Coarse salt 6 cups fish stock 1/4 teaspoon crumbled saffron threads 1/2 cup dry white wine 1/3 cup olive oil 2 green bell peppers, seeded and finely chopped 10 cloves garlic, minced 1 teaspoon paprika 3 tomatoes, peeled, seeded and finely chopped 3 cups short-grain rice 1 tablespoon finely chopped parsley 2 bay leaves 1/2 cup frozen organic peas 16 mussels, cleaned Garlic aioli (recipe follows) 8 cloves garlic, peeled 1/2 teaspoon salt 2 egg yolks* 1 teaspoon red wine vinegar Juice of 1/2 lemon 1 cup olive oil Instructions: Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the remaining ingredients. Combine the stock, saffron, and wine in a saucepan, and bring to a boil while cooking fish. Heat the olive oil in a wide paella pan set over two burners. Add the shrimp, fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp and fish, leaving the squid in the pan. Add the peppers to the pan, and saute 2 to 3 minutes. Add the garlic and saute another minute to release the aromas. Stir in the paprika and tomatoes, and saute 1 minute to release the aromas. Add the rice, toss to coat it with the tomato mixture, and stir in the parsley and bay leaves. Preheat an oven to 350 degrees F. Add the hot broth to the pan, along with the peas. Boil for 5 to 10 minutes, or until some of the liquid reduces. (Paella should have just enough liquid to cook rice, but not be soupy). Adjust seasonings. Stir in the reserved shrimp and fish, and arrange the mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook, uncovered, for 10 to 12 minutes, or until rice is almost cooked and most of the liquid is absorbed. Remove paella from oven, cover loosely, and let sit for 10 minutes before serving. Serve with the Garlic Aioli. Mash the garlic with the salt, and combine with the egg yolks, vinegar, and lemon juice in a bowl. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and look like mayonnaise, add oil more generously. Adjust seasonings and store in refrigerator until ready to use.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8579,"Oven-grilled Chicken & Vegetables 1 bag (14 oz.) Birds Eye? Recipe Ready Grilling Blend 1 lb. boneless skinless chicken breast halves, cut into bite-sized cubes 2 Tbsp. olive oil 1 Tbsp. balsamic or red wine vinegar 1/2 tsp. salt 1/8 tsp. black pepper 2 Tbsp. shredded Parmesan cheese (optional) Instructions:

1. Preheat oven broiler.
2. Combine all ingredients, except Parmesan cheese, in large bowl; toss to coat.
3. Transfer vegetables and chicken to broiler pan. Broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* Sprinkle with parmesan cheese. *Cook chicken to an internal temperature of 165°F as measured with a food thermometer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8580,"Spicy Tomato Salsa 4 medium tomatoes, halved 1/2 cup fresh cilantro leaves 1 garlic clove, crushed 3 tablespoons extra-virgin olive oil 2 tablespoons fresh orange juice 1/2 teaspoon red pepper flakes Kosher salt and freshly ground black pepper Serving suggestion: tortilla chips Instructions: Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor. Pulse until the ingredients are combined but still chunky. Season with salt and pepper, to taste. Transfer to a small bowl and serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 8581,"Brined Roast Turkey Breast with Herb Pan Gravy 1 cup kosher salt 1 cup sugar 1 1/2 gallons water 1 whole bone-in, skin-on turkey breast (6 to 7 pounds) 1/4 cup (1/2 stick) unsalted butter, room temperature 1 teaspoon very finely chopped fresh sage 1 teaspoon very finely chopped fresh thyme Freshly ground black pepper 3 celery stalks, chopped 3 carrots, cut into chunks 3 onions, preferably Vidalia, quartered 2 1/2 cups homemade chicken stock or reduced-fat, low-sodium chicken broth, plus more if needed 2 tablespoons all-purpose flour Coarse salt Pear and Cranberry Chutney, recipe follows, optional Instructions: Dissolve the kosher salt and sugar in the water in large, clean bucket or stockpot. Set the turkey breast in the brine, making sure it is submerged. Cover and refrigerate for at least 8 hours or up to overnight.
   Remove the turkey breast from the brine. Pat dry and set aside. Place the butter in a bowl; add the sage and thyme. Season the butter well with pepper and stir to combine. Set aside.
   Twenty minutes before roasting, preheat the oven to 450 degrees F.
   Place the turkey on a clean work surface. Using a chef's knife, remove the remaining portion of the neck and reserve it for the stock and gravy. Remove the wishbone to make carving easier; set it aside with the neck for the gravy. With your hand, carefully release the skin on both breasts to form two pockets. Rub the seasoned butter under the released skin. If there is any extra butter, massage it on the outside of the skin.
   Put the celery, carrots, and onions in a large roasting pan. Pour 1/2 cup of the chicken stock into the pan bottom to prevent the drippings from burning. Place the prepared turkey, skin side up, on top of the vegetables. Place the pan in the oven with the wide neck end toward the rear of the oven. Roast for 15 minutes, then rotate the pan back to front. Roast for 15 minutes more, until skin turns golden. Decrease the oven temperature to 325 degrees F and continue to roast, rotating the pan once more about halfway through the cooking, until the internal temperature in the thickest part of the breast registers 160 degrees F to 165 degrees F, 30 to 45 minutes.
   Remove the pan from the oven and transfer the turkey breast to a cutting board, preferably with a moat. Cover the turkey loosely with aluminum foil. Pour the remaining 2 cups chicken stock into a saucepan. Add the reserved neck and wishbone and bring to a boil. Decrease the heat to simmer.
   Place the roasting pan over medium-high heat. Add the flour to the pan drippings and stir until well combined. Strain the warmed stock over the flour-vegetable combination and bring to a boil. Decrease the heat to simmer and cook until thickened, 5 to 7 minutes. Strain the mixture into a saucepan (the saucepan that held the stock is fine to use), pressing on the vegetables to get every drop and all the flavor. Check and make sure the sauce is thick enough to coat a spoon; if not, continue simmering the sauce until the correct consistency is achieved. (If it's too thick, add a little water or additional stock.)
   Carve the turkey breast and plate on a warm platter. Add any juices that run into the moat to the gravy. Taste and adjust for seasoning with salt and pepper and serve with the gravy on the side.
   Combine 3 cups cranberries and 3/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally,until the berries release their juices, about 8 minutes. Add the juice of 2 oranges (about 1/2 cup), 1/2 cup golden raisins, 1 cinnamon stick, and 1 star anise. Season with salt and freshly ground black pepper. Increase the heat to medium-high and bring to a boil, stirring occasionally. Peel 3 firm pears, then core and cut into 1/2-inch dice and add to the chutney with the finely grated zest and juice of 1 lemon. Decrease the heat to medium-low and cook until the mixture thickens and the pears are tender, about 10 minutes. Transfer to a bowl and cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8582,"Citrus Blueberry Salad with Almond Relish and Minted Sugar 1/2 cup toasted almonds chopped 1/4 cup pure cane granulated sugar 8 fresh mint leaves, chopped 2 ruby red grapefruits, segmented and juice reserved 2 yellow grapefruits, segmented and juice reserved 2 Navel oranges, segmented and juice reserved 2 tablespoons honey One 2-inch piece fresh ginger, cut in half 1 pint fresh blueberries, picked over and rinsed

Instructions: Put the almonds, sugar and mint in a food processor and pulse briefly to make a coarse streusel-like topping. Transfer to a small bowl.

Combine the grapefruits and oranges in a large decorative bowl. Combine the reserved citrus juices in a small saucepan (you should have at least 2 cups, if you don't, add enough fresh orange or grapefruit juice to make up the difference). Add the honey and fresh ginger and bring to a boil. Cook until the mixture is reduced by half. Remove from the heat and let cool to room temperature, at least 30 minutes. Remove the ginger and pour the mixture over the citrus. Cover and refrigerate the salad for at least 1 hour and up to 24 hours.

Just before serving, stir in the blueberries. Top with the minted almond sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8583,"Grilled Salmon with Tomato-Ginger Sauce 2 large tomatoes 1/3 cup plus 2 tablespoons chopped fresh cilantro 2 tablespoons rice vinegar 2 teaspoons grated peeled fresh ginger Kosher salt and freshly ground pepper 1 small head cauliflower (about 2 pounds), cut into florets (or 1 pound bagged florets) 1 1/4 teaspoons garam masala 2 tablespoons unsalted butter, cut into pieces 4 10-ounce skin-on salmon steaks (preferably wild) Vegetable oil, for the grill 2 pieces naan (or other flatbread) Instructions: Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside. Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala. Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges. Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8584,"Lemon Buttered Seared Scallops 1 pound dry sea scallops (12 to 15 scallops), side muscles removed 1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons Compound Lemon Butter, recipe follows 1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh chives 1 cup (2 sticks) unsalted butter, at room temperature 1 tablespoon lemon zest plus 2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
Instructions: Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper. Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute. Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives. Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8585,"Roasted Peanuts 2 pounds in-shell raw peanuts* 2 tablespoons peanut oil 1 to 2 tablespoons kosher salt Instructions: *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content. Preheat the oven to 350 degrees F. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to \cook\ and become crunchy as they cool. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8586,"Bacon-Wrapped Filet Kosher salt and freshly ground black pepper 1 beef filet steak, 8 to 10 ounces, 2 inches thick 1 piece thin bacon 1 tablespoon butter, more if needed 1 tablespoon olive oil Instructions: Preheat the oven to 450 degrees F. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8587,"Chicken Stock Carcass of the capon Reserved giblets (except for liver) 1 onion, halved 1 carrot, cut into 4 chunks Instructions: Chop up carcass coarsely. Add it to big soup pot with 2 quarts water and bring liquid to a boil, but don't let boil. Skim off fat and scum that will come to the top Lower the heat, add onion, carrot and cook, partially covered for 2 to 3 hours or until bones and vegetables have given up their flavor. Be sure to keep level of water constant. Strain, cool to room temp and refrigerate. Next day remove any fat that has come to the surface. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 8588,"PiNAlotta: Sweet Puff Pastry 6 eggs lightly beaten 1/2 tablespoon baking powder 1/2 cup sugar 4 cups flour 8 ounces honey 2 tablespoons sugar Candy sprinkles Instructions: Preheat a fryer to 365 degrees.
In a large bowl, combine eggs, baking powder, sugar, and flour. Mix until it becomes a dough consistency. Turn out onto a floured surface and knead, adding more flour if necessary to make a smooth dough that is not sticky. On a floured surface, roll the dough out to a rectangle that is 1/2 inch thick. Cut the dough into 1-inch strips. Cut the strips into cubes. Place the cubed dough in a fryer basket and fry for 1 1/2 minutes. Remove from the fryer to a paper towel-lined plate. Pour into a large bowl.
In a small saucepan, combine honey and sugar, and heat over low heat until sugar dissolves. Add the honey mixture to the bowl of fried dough and mix until well coated. Scoop into single servings and sprinkle with candy sprinkles. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 8589,"Whole-Wheat Pasta with Sausage and Swiss Chard Kosher salt 8 ounces whole-wheat penne 1 tablespoon extra-virgin olive oil 2 hot or regular Italian sausage links (about 4 ounces), casings removed 1/2 onion, thinly sliced 1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated) 1 bunch rainbow Swiss chard, roughly chopped (stems and leaves separated)
1 clove garlic, thinly sliced 1 14-ounce can cherry tomatoes Freshly ground pepper 1/2 cup grated pecorino romano or parmesan cheese (about 2 ounces) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until lightly browned, about 2 minutes. Add the onion and chard stems; cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, until slightly softened, about 1 minute. Add the tomatoes and season with salt and pepper. Cook until the tomatoes start breaking apart, about 5 minutes. Add the chard leaves to the skillet and cook, stirring occasionally, until they start wilting, about 3 minutes. Add the pasta, the reserved cooking water and 1/4 cup cheese; toss to coat. Season with salt and pepper. Top each serving with the remaining cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 8590,"Herb Garlic Baked Goat Cheese 3 tablespoons olive oil 3 cloves garlic, peeled and thinly sliced 1 teaspoon chopped fresh rosemary 3 long strips orange zest 1/8 teaspoon crushed red pepper 1 log (11 oz.) fresh goat cheese 1/4 cup dried cranberries 32 Keebler? Town House? Flatbread Crisps - Sea Salt and Olive Oil Instructions:

1. In small saucepan heat oil over medium-high heat. Reduce heat to medium. Add garlic, rosemary, orange zest and red pepper. Cook, uncovered, for 3 to 5 minutes or until garlic is golden, stirring frequently.
2. Cut cheese into 8 even pieces. Place in 1-quart gratin dish or 9-inch pie plate. Sprinkle with cranberries. Pour garlic oil over top. Bake, uncovered, at 375 degrees F for 10 to 15 minutes or until cheese is warm. Serve warm with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil. Entwine Pairing: Chardonnay (rich, garlicky cheese gets tempered by the wine's apple notes) Nutrition Information: Serving Size: 1.5 oz. cheese mixture plus 4 crackers; Calories 250, Calories From Fat 160, Saturated Fat 9g, Trans Fat 0g, Total Fat 18g, Cholesterol 30mg, Sodium 300mg, Total Carbohydrates 13g, Sugars 4g, Dietary Fiber 1g, Protein 9g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 4% ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8591,"The Ultimate Ketel One Blood Mary 1.5 oz. Ketel One Citroen Vodka 2.5 oz. fresh tomato juice 2 pinches kosher salt 2 pinches fresh ground pepper 2 dashes hot sauce 2 dashes worcestershire sauce 1 squeeze fresh squeezed lemon 1 piece lemon wedge Instructions: Shake with ice in a cocktail shaker. Strain into ice-filled glass. Garnish with lemon wedge. ","[Chardonnay, Sauvignon Blanc, Ros]" 8592,"Crispy Bacon Fat Brussels Sprouts 1 pound Brussels sprouts, ends trimmed 1/4 cup melted bacon fat, strained Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Slice the Brussels sprouts lengthwise into thirds. If some of the outer leaves fall off, that's okay; don't discard them--they'll crisp up nicely in the oven. Transfer the sprouts to a bowl, add the bacon fat, 3/4 teaspoon salt and 1/2 teaspoon pepper and toss to combine. Spread them out on the prepared baking sheet.
   Bake until the smaller sprouts are crispy, about 20 minutes. Remove the baking sheet from the oven and transfer the crispy sprouts to a serving plate. With tongs, flip over the remaining sprouts (flipping them individually makes for the crispiest results). Return to the oven and bake until deeply browned and crisp all over, 5 to 10 more minutes.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8593,"Grown Up \Franks and Beans
   3 tablespoons olive oil 1 pound spicy Italian sausage (about 5 links) 8 ounces bacon, sliced into 1/3-inch pieces
   2 cloves garlic, minced
   1 medium onion, small diced
   2 cups grape tomatoes, halved
   1/2 teaspoon smoked paprika
   Salt 1/4 teaspoon freshly ground black pepper
   3 cups low-sodium chicken broth
   Two 15.5-ounce cans cannellini beans, drained and rinsed
   4 sprigs fresh thyme, leaves removed and chopped
   2 sprigs fresh rosemary, leaves removed and chopped
   1 cup ditalini pasta or elbow macaroni
   Instructions: Heat a 10-inch straight-sided skillet over medium-high heat. Add the olive oil and continue to heat. Pierce each sausage link twice with the tip of a pairing knife. Add the sausages to the hot pan and brown evenly on all sides, 6 to 8 minutes. Remove the sausages to a plate to cool slightly. When cool enough to handle, slice each link on the bias into 1/2-inch pieces. Set aside. Reduce the heat to medium. To the hot skillet, add the bacon. Cook until it is brown and crisp. Add the garlic and onions and cook, stirring regularly, until the onions begin to soften, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to blister and break down, about 10 minutes. Add the paprika, 1/2 teaspoon salt and the pepper and cook for another 2 minutes. Add the chicken broth, drained beans, thyme and rosemary and allow the mixture to return to a simmer. Nestle the sausages back in and add any juice that may have collected on the plate. Allow the mixture to cook until the sausages are cooked through, about 10 minutes. Meanwhile, in a pot of rapidly boiling salted water, cook the pasta for 8 minutes. Drain and immediately pour the cooked pasta into the bean mixture to finish cooking, about another 3 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 8594,"Grilled Corn on a Stick 6 ears corn, shucked 1/2 cup mayonnaise
   1 teaspoon smoked paprika
   1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
   Kosher salt
   3/4 cup grated Parmesan
   Chipotle cl powder, for dusting
   Instructions: Preheat a grill or grill pan for cooking at medium-high heat. Insert a 6-inch caramel apple skewer a couple of inches into the base of each ear of corn. Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes. Meanwhile, mix together the mayonnaise, smoked paprika, lemon zest and juice and 1/4 teaspoon salt. Slather the seasoned mayonnaise all over the corn and sprinkle with the Parmesan. Dust lightly with chipotle powder and serve. ","[Riesling, Vermentino, Sauvignon Blanc, Gavi]" 8595,"Spanish Chorizo, Kale and Cranberry Bean Soup 2 cups dried cranberry or pinto beans, picked through 8 ounces Spanish chorizo, cut into1/4-inch-thick slices 4 cloves garlic, coarsely chopped 1 large carrot, peeled and finely chopped 1 stalk celery, finely chopped 1 large Spanish onion, finely chopped 1/2 bunch kale (about 8 ounces), stems removed, leaves coarsely chopped 8 cups chicken stock 1 cup dry white wine Kosher salt Olive oil, for drizzling Instructions: Put the beans in a pot and cover with 4 cups water. Cover and set aside at room temperature to soak overnight. Drain. Heat a large saucepan over medium-high heat. Add the chorizo and cook until lightly golden brown and the fat has rendered, about 5 minutes. Transfer the chorizo to a paper towel-lined plate with a slotted spoon and pour out all but 2 tablespoons of the rendered fat. (The amount of fat will vary depending on the chorizo that is used. If your chorizo does not render at least 2 tablespoons fat, add some olive oil.) Add the garlic, carrot, celery and onion to the fat in the pan and cook over medium heat, stirring occasionally, until soft, 8 to 9 minutes. Add the kale and cook until slightly wilted, about 2 minutes. Add the stock, wine and 2 teaspoons salt; cover and bring to a boil. Add the cranberry beans and cooked chorizo to the saucepan; lower the heat to a simmer and cook, uncovered, until the beans and kale are soft, about 1 1/2 hours. Ladle the soup into bowls and drizzle with olive oil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 8596,"Shrimp and Melon Salad Salt 1 pound shrimp, cooked-peeled and deveined 1 lemon, juiced 3 pounds seedless watermelon, rind removed, cut into chunks 1 honeydew, rind removed, cut into chunks 1/2 red onion, sliced thin 1 jalapeno, chopped 2 tablespoons fresh lime juice 1 teaspoon honey 4 tablespoons olive oil Salt and freshly ground black pepper Instructions: Boil water in a medium saucepan. Add a dash of salt and lemon juice. When water boils, add shrimp, until they turn an opaque pink color. Remove shrimp from pan and shock in cold water to stop the cooking. In a large bowl, combine watermelon, honeydew, onion and jalapeno. In a separate bowl mix together: lime juice, honey, olive oil and dash of salt and pepper Drizzle over melon salad and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 8597,"Fiery Shrimp, Avocado and Pasta Salad Salt 8 ounces penne pasta 3/4 pound peeled and deveined shrimp 2 green onions, roughly chopped 2 ribs celery, roughly chopped 1/4 cup olive oil 3 tablespoons lemon juice 1/2 teaspoon dried thyme Tabasco sauce 2 ripe Haas avocados Instructions: Bring a large pot of salted water to a boil for the penne. Before you boil the pasta, set the shrimp in a strainer and dip them in boiling water to cook them through, a few minutes. Drain, cool, pat dry and cut into 1/2-inch pieces. Add the penne to the same boiling water and cook for about 8 to 10 minutes or until tender but still firm. In a food processor puree the green onions, celery, oil, lemon juice, and thyme. Season to taste with Tabasco sauce. Drain pasta and rinse under cold water to cool thoroughly. Drain again and pat dry. Combine the pasta, shrimp and toss with the dressing. Right before serving, peel, pit and dice the avocados and add them to the pasta. Toss gently and adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8598,"Easy Magic Cookie Bars 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the dish 2 cups graham cracker crumbs One 14-ounce can sweetened condensed milk 1 cup semisweet chocolate chips 1 cup butterscotch or peanut butter chips 1 cup pecan pieces, roughly chopped 1 cup shredded, sweetened coconut Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Combine the melted butter and graham cracker crumbs in a small bowl with your hands (the mixture should hold together when squeezed). Pour the mixture into the prepared dish and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs, then sprinkle the chocolate chips, butterscotch chips, pecans and coconut over the milk. Bake until the sides are golden brown and begin to pull away from the dish, 30 to 40 minutes. Let cool completely in the dish. Cut into 48 small pieces (they are rich). The cookies can be refrigerated in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 8599,"Chicken in Pumpkin-Ancho Mole Sauce 8 cups water, divided 1/2 cup kosher salt 1/2 cup sugar 1 bay leaf 1 (3-inch) cinnamon stick 1 teaspoon whole black peppercorns 1 teaspoon whole cloves 6 bone-in, skinless chicken breasts 5 ancho chiles (dried poblano peppers) 2 large jalapenos, halved 1 large onion, quartered 3 Roma tomatoes, halved and seeded 4 whole garlic cloves 1 teaspoon whole cumin seeds 1/4 cup olive oil, divided Kosher salt and freshly ground black pepper 1 cup pumpkin seeds 1 large bunch cilantro leaves, plus more for garnish 16 corn tortillas, kept warm 2 limes, cut into 8 wedges 2 avocados, halved, pitted and flesh sliced 1/2 head iceberg lettuce, shredded 1 red onion, thinly sliced 1 bunch radishes, thinly sliced Instructions: In a medium saucepan, combine 6 cups water, salt, sugar, bay leaf, cinnamon stick, peppercorns, and cloves. Bring to a boil over medium heat, stirring gently. Once the sugar and salt have dissolved, remove from the heat and let cool to room temperature. Transfer to a large bowl, add the chicken, and refrigerate, covered, at least 2 hours or overnight. Bring the remaining 2 cups of water to a boil in a small saucepan over high heat. In a medium heatproof bowl, add the ancho chiles and cover with the boiling water. Weigh down with a plate so the peppers remain under water and let them soak for 15 minutes. Remove and discard the stems when the peppers have softened. Preheat the oven to 400 degrees F. On a sheet tray toss the jalapenos, onion, tomatoes, garlic and cumin with 2 tablespoons oil. Season with salt and pepper, to taste. Roast until nicely caramelized with good color, 25 to 30 minutes. Add the pumpkin seeds to a dry, hot skillet on high heat. Stir often, until the seeds are golden and begin to pop. Transfer to a food processor along with roasted vegetables. Add the soaked chiles, about 2 tablespoons of chili soaking liquid, the cilantro leaves and the remaining 2 tablespoons olive oil to the processor. Puree until smooth. Taste and season with salt and pepper, if needed. Remove the chicken from the refrigerator, blot dry with paper towels and put into a large Dutch oven. Pour in the mole sauce and bake, covered, until the chicken is cooked through, about 55 to 60 minutes. Remove from the oven and transfer the chicken to a cutting board to cool. When cool to the touch, shred the chicken and add it back to the sauce. Spoon the mole into corn tortillas and serve with lime wedges, avocado slices, shredded lettuce, red onion, and radishes. Garnish with cilantro leaves and enjoy. ","[Syrah, Tempranillo, Barbera, Garnacha]

" 8600,"Spinach Fettuccine with Sauteed Vegetables, Artichoke Hearts, and Shredded Mozzarella 12 ounces spinach fettuccine 1 tablespoon olive oil 1/2 cup sliced red onion 2 cloves garlic, minced 2 cups asparagus cut into 1-inch pieces 1 medium carrot, cut diagonally into 1?4-inch-thick slices 1 cup sliced button or cremini mushrooms 1 (14-ounce) can artichoke hearts, drained and cut in half 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 (28-ounce) can diced tomatoes 1 cup shredded part-skim mozzarella cheese Instructions: Cook the pasta according to the package directions. Drain, let cool to room temperature, transfer to a large zip-top plastic bag and seal. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook, stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes. Add the salt and pepper and stir to coat. If you're stopping here: Let the pasta and vegetables cool to room temperature. Transfer them separately to large zip-top plastic bags or containers and refrigerate for up to 3 days or freeze up to 3 months. There's no need to thaw before continuing. When you're ready to eat: Transfer the vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium-high heat and bring to a simmer (or reheat both together in the microwave for about 3 minutes on HIGH). Add the fettuccine and simmer for 2 minutes to heat through (or microwave for an additional 2 minutes). Serve topped with the mozzarella. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8601,"Posole Mexican Lasagna 2 tablespoons extra-virgin olive oil 2 pounds ground pork 1 tablespoon ground cumin 1 tablespoon ground coriander Salt and freshly ground black pepper 1 (15-ounce) can hominy 1 large red onion, chopped 4 cloves garlic, grated or chopped 2 jalapeno or serrano peppers, chopped 12 large tomatillos (14 to 16 if small), peeled and coarsely chopped A handful cilantro or parsley leaves 3 avocados 2 limes 2 tablespoons honey 1 package large flour tortillas 1 pound pepper Jack cheese, shredded Sour cream, to pass at table Instructions: Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer. While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat. Char all of the tortillas over an open flame or in dry hot skillet. In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8602,"Sweet & Sour Shrimp Stir-fry 2 (9-oz) packages of SeaPak Jumbo Butterfly Shrimp 1 (14.5-oz) package frozen stir-fry mix, thawed 1 cup prepared sweet and sour sauce 3 cups prepared rice 1 tablespoon cooking oil Instructions: Prepare shrimp according to package directions and keep warm. Place a wok or a large saute pan over high heat. Add oil and stir-fry mix and cook, stirring constantly, for 3 minutes. Add sweet and sour sauce. Cook for 1 minute, stirring constantly. Fold in shrimp just until coated and serve mixture spooned over rice Food Safety Statement: -Keep frozen until ready to prepare. -Due to differences in appliances, cooking times may vary and require adjustment. -Microwaving not recommended. -For food safety this product must be cooked to an internal temperature of 165F -Caution - Product will be hot! ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 8603,"Beef and Guinness Stew 2 pounds stewing beef 3 tablespoons oil 2 tablespoons flour Salt and freshly ground black pepper Pinch of cayenne 2 large onions, coarsely chopped 1 garlic clove, crushed 2 tablespoons tomato puree, dissolved in 4 tablespoons water 1 1/4 cups Guinness 2 cups largely diced carrots Sprig of fresh thyme Chopped parsley, for garnish Instructions: Trim the meat of any fat or gristle, and cut into 2-inch cubes. Toss beef with 1 tablespoon of the oil. In a small bowl, season the flour with salt, pepper and cayenne. Toss meat with seasoned flour. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown the meat on all sides. Reduce the heat, add the onions, crushed garlic and tomato puree to the skillet, cover, and cook gently for 5 minutes. Transfer the contents of the skillet to a casserole and pour half of the Guinness into the skillet. Bring Guinness to a boil and stir to dissolve the caramelized meat juices on the pan. Pour over the meat, along with the remaining Guinness. Add the carrots and thyme. Stir and adjust seasonings. Cover the casserole and simmer over low heat, or in a 300 degree F oven until the meat is tender, 2 to 3 hours. Garnish the beef with parsley and serve. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 8604,"Fresh Peach Cake 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 extra-large eggs, at room temperature 1 cup sour cream, at room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 teaspoon ground cinnamon 3 large ripe peaches, peeled, pitted and sliced 1/2 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon. Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans. Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 8605,"Shrimp Noodles, Smoked Yogurt, Nori Powder 1 pound peeled, deveined shrimp 1/3 ounce Activa-TG (a kind of meat glue) 1/2 ounce salt Ground cayenne pepper Smoked Yogurt Paprika, recipe follows Prawn Crackers, recipe follows 1 cup yogurt smoked for 3 minutes* 3/4 teaspoon sweet paprika Salt Vegetable oil for deep frying 5 pieces prawn crackers, crushed Tomato powder Salt Instructions: Puree everything in a food processor, then pass through a very fine sieve or tamis. Place into a piping bag and pipe into a noodle maker (or extrusion machine). Arrange an immersion circulator (a water bath with a heating element that heats and circulates water) in a water bath set to 165 degrees F. Extrude all of the shrimp force into the bath. Using scissors, cut to desired noodle length. Place noodles in ice bath. Drain and separate. Store on parchment paper lightly coated with cooking spray. Presentation: Reheat noodles in shrimp stock and olive oil. Paint the yogurt onto the plate and top with warm noodles and prawn crackers. Dust plate with nori powder and serve. Mix everything together and allow flavors to infuse for one hour. *To smoke yogurt: spread it onto a heat proof plate, place it in a stove top smoker, and smoke as usual.
Heat vegetable oil in a deep fryer to 350 degrees F. Deep fry crackers until they puff. Drain from oil and dust with tomato powder and salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8606,"Italian Fish and Veggie Pockets 1 lemon, zested 1 1/2 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1 1/2 pounds sugar snap peas, stemmed 1 yellow bell pepper, sliced 1 orange bell pepper, sliced 1/2 cup white wine 1/4 cup lemon juice 4 teaspoons olive oil 4 (4-ounce) trout fillets, skinned (or other fish about 1/2-inch thick) 8 thin slices lemon 1/4 cup fresh chopped mint leaves Instructions: Special equipment: 4 large sheets of aluminum foil or parchment paper Preheat the oven to 350 degrees F. In a small bowl mix together the lemon zest, salt, and pepper. Set aside. Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peas, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 tablespoons of white wine, 1 tablespoon of lemon juice, and 1 teaspoon of olive oil. Sprinkle with salt and pepper and gently toss. Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved lemon zest mixture. Top each fish with 2 slices of lemon. Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8607,"Mango Tango 2 1/2 cups mango nectar 4 ounces dark rum 2 ounces coconut rum 2 ounces Triple Sec 1 1/2 cups pineapple juice 1 lime, juiced (about 2 tablespoons) Instructions: Fill 2 ice cube trays with the mango nectar; freeze until solid. Working in batches, puree the mango ice cubes, dark rum, coconut rum, Triple Sec, pineapple juice, and lime juice in a blender until smooth. Serve. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 8608,"Creamy Cauliflower and Parsnip Soup 1 tablespoon unsalted butter 1 tablespoon vegetable oil 2 cloves garlic, thinly sliced 1 large onion, coarsely chopped 2 1/2 cups milk, plus more for thinning, if desired 2 tablespoons raw long-grain rice 3/4 teaspoon coarse salt 1/2 teaspoon dried marjoram or oregano 3 parsnips (12 ounces total), peeled and thinly sliced (2 cups) 1 head cauliflower (1 1/2 pounds), broken into florets (10 cups) Snipped fresh chives, for garnish, optional Instructions: Heat the butter and oil over low heat in a Dutch oven or large heavy-bottomed saucepan. Add the garlic and onions and cook, stirring frequently until the onions are soft and translucent, about 10 minutes. Add the milk, 1 cup water, the rice, salt, marjoram, parsnips and cauliflower. Bring to a boil, and then reduce to a simmer, cover and cook until the cauliflower and parsnips are tender and the rice is thoroughly cooked, about 15 minutes. (Don't be alarmed if the milk looks curdled, it will become creamy once pureed.) Working in batches, transfer the soup to a food processor and puree until smooth. For a thinner consistency, add more milk. Serve garnished with chives, if you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8609,"Upside-Down Baked Apple French Toast 4 tart apples, such as McIntosh or Granny Smith 2 tablespoons fresh lemon juice 3 large ripe bananas 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter 1/2 cup (firmly packed) light brown sugar 1 tablespoons maple syrup 2 large eggs 1/2 cup milk 1 teaspoon vanilla extract 4 to 5 slices challah bread (1-inch thick) Instructions: Preheat oven to 375 F. Peel, core, and cut each apple into 3/4 inch thick wedges. Place the apple wedges in a large mixing bowl, and toss gently with the lemon juice to prevent discoloration. Peel the bananas, and slice them crosswise 3/4 inch thing. Add the bananas to the apples and toss to coat evenly with lemon juice. Sprinkle the cinnamon over the fruits and toss well to combine. Melt butter in a large skillet over medium-high heat. Add the fruit and saute until tender, about 30 seconds. Add the brown sugar and maple syrup and cook until the sugar is dissolved, 30 seconds longer, remove from heat. Pour the contents into a lightly buttered, non-reactive, 9- inch round baking dish. In a medium size bowl, beat the eggs, then stir in the milk and vanilla. Dip the bread slices into the egg mixture just to moisten (both sides), then place them over the fruit in a single layer in the pan, making sure to cover the fruit entirely. Pour any leftover egg mixture over the bread. Let the mixture sit for 10 minutes. (This can be prepared up to this point in advance, covered and refrigerated overnight) Bake the French toast, uncovered until the top is golden, 30-35 minutes. Cool for 5 minutes. Place a serving tray over the pan, and carefully turn them over to unmold the French toast. Spoon any syrup or fruit left in the pan over the bread, and serve at once. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8610,"Peach Cobbler Muffins Nonstick cooking spray, for greasing the muffin tins (optional) 2/3 cup chopped toasted pecans 1/4 cup plus 2 tablespoons all-purpose flour 1/4 cup packed brown sugar 4 tablespoons unsalted butter, melted Pinch of ground cinnamon 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1 cup granulated sugar 1/2 cup buttermilk 1/2 cup vegetable oil 1/2 cup sour cream 1 large egg 2 teaspoons pure vanilla extract 1 1/2 cups chopped peeled fresh or thawed frozen peaches (about 9 ounces), plus 18 slices (1/4 inch thick) Instructions: For the topping: Preheat the oven to 350 degrees F. Spray 18 cups of 2 standard muffin tins with cooking spray or line with paper liners. Stir the pecans, flour, brown sugar, melted butter and cinnamon together in a medium bowl to form a thick batter. Set aside to firm up slightly. For the muffins: Whisk the flour, baking powder, cinnamon, baking soda, nutmeg and salt together in a separate medium bowl. Whisk the granulated sugar, buttermilk, vegetable oil, sour cream, egg and vanilla extract together in a large bowl until smooth. Stir the dry ingredients into the wet until no flour streaks remain, then fold in the chopped peaches. Fill the prepared muffin cups about three-quarters of the way with the batter, a scant 1/4 cup each. Top each muffin with a slice of peach and some pecan crumble topping. Bake until muffins are golden brown and spring back when gently touched, 35 to 45 minutes. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 8611,"Squid Luau 2 pounds calamari (squid) 3 pounds luau leaves* see note 1 teaspoon Hawaiian salt 1/2 teaspoon baking soda 6 tablespoons butter 2 medium onions, diced 3 cups coconut milk 1 1/2 teaspoon salt 1 tablespoon sugar Instructions: Clean calamari and slice in rings, then set aside. Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered for 1 hour. Drain, and squeeze out liquid. Saute onions and cleaned calamari in the butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 8612,"Chili 10 pounds lean ground beef 1/4 cup minced onion
1/4 cup chili powder
3 teaspoons paprika
1 1/4 teaspoons ground cumin
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon red pepper
Salt
Two 15-ounce cans red beans
Two 15-ounce cans tomato sauce
Instructions: Pour 1 gallon water into a large pot. Add the meat and stir with a spoon to break it up and combine with the water. Put the pot over low heat and cook for 5 hours. Remove the excess water and grease during the cooking process. At the end of the cooking time, add the onion, chili powder, paprika, cumin, garlic, black pepper, red pepper and salt to taste. Add the beans and tomato sauce to a large serving bowl and stir in the cooked chili. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 8613,"Orange-Peach Prosecco Cocktail 2 teaspoons frozen white grape-peach juice concentrate 1 ounce fruit brandy (orange, peach or raspberry)
1 ounce fresh orange juice (Cara Cara preferred) 6 raspberries 8 to 10 ounces prosecco, chilled
Instructions: Divide the juice concentrate, brandy and orange juice between 2 Champagne flutes; stir. Add 3 raspberries to each glass and top off with prosecco. Serve immediately. ","[Prosecco, Moscato, Vinho Verde]" 8614,"Chick Cereal Treats 4 tablespoons salted butter, cut into pieces 1 10-ounce bag mini marshmallows 1/2 teaspoon yellow gel food coloring 6 cups crisp rice cereal Vegetable oil, for your hands 2 orange licorice twists 1 yellow licorice twist 3 tablespoons vanilla frosting 24 mini candy-coated chocolates Instructions: Line a baking sheet with parchment paper. Melt the butter in a large pot over medium heat. Add the marshmallows and stir until melted, then stir in the food coloring. Remove from the heat and stir in the cereal. Using oiled hands, form the mixture into 1/2-cup mounds, pressing until smooth. Transfer to the prepared baking sheet, press to flatten the bottoms and let cool. Using kitchen shears, cut the orange licorice into thirty-six 1/4- to 1/2-inch pieces. Cut the yellow licorice into twelve 1/4- to 1/2-inch pieces. Put the frosting in a small resealable plastic bag and snip a corner. Attach the orange licorice to the cereal treats for beaks and feet and the yellow licorice to the tops for feathers, using the frosting to adhere. Attach the chocolate candies for eyes, using the remaining frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8615,"Soda Bread 2 cups (270 grams) flour 2 to 2 1/2 cups (270 to 305 grams) whole wheat or spelt flour 1 tablespoon (12 grams) baking powder 1 teaspoon (4 grams) baking soda 1 teaspoon (4 grams) kosher salt 1 3/4 to 2 cups (440 to 500 milliliters) buttermilk, plus more for brushing 2 tablespoons (28 grams) unsalted butter, melted 2 tablespoons (37 grams) honey 1/4 cup pumpkin seeds, sesame seeds, sunflower seeds or oats, optional Instructions: Preheat your oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. Whisk together the flour, whole wheat or spelt flour, baking powder, baking soda and salt in a large bowl. Make a well in the center and add 1 3/4 cups of buttermilk, the butter and honey. Using a wooden spoon, stir until all of the liquid has been evenly mixed in. If needed, add the remaining buttermilk a little at a time until the dough comes together. Reserve any leftover buttermilk. Once too stiff to stir with the spoon, turn the dough out onto a lightly floured surface. Gently knead the dough two or three times to form a rough loaf. Transfer the dough to the prepared baking sheet. Using a pastry brush, brush a thin layer of buttermilk over the top of the loaf and scatter with seeds or oats if using. With a large knife, score a deep \u2018X\u2019 across the top of the loaf, making sure to cut about halfway down. Bake for 25 minutes, reduce the heat to 350 degrees F (175 degrees C) and continue to bake until the loaf sounds hollow when tapped, an additional 20 to 25 minutes. Transfer to a wire rack to cool before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8616,"Valerie's Super Easy Oven Paella 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces Kosher salt
Extra-virgin olive oil
8 ounces Spanish chorizo, sliced thinly on the bias
2 1/2 cups thinly sliced Spanish onion (about 1 large onion) 2 tablespoons minced garlic (about 4 cloves)
2 cups unsalted chicken stock
1/3 cup bottled clam juice
One 14-ounce can chopped fire-roasted tomatoes
1 1/2 cups frozen peas
1 1/2 teaspoons sweet Spanish paprika
1/2 teaspoon saffron threads
Canola oil spray
2 1/2 cups bomba rice or other short-grain white rice such as Arborio
12 ounces jumbo shrimp (21/25 count), peeled and deveined, tails intact 1 pound littleneck clams 8 ounces Prince Edward Island mussels 1/4 cup pimiento-stuffed manzanilla olives, finely chopped 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Season the chicken with 1 teaspoon salt. Heat 1 tablespoon olive oil in a 10-inch skillet over medium-high heat. Sear the chicken on all sides until almost cooked through and beginning to brown, 5 minutes. Stir in the chorizo; cook until it releases its oil and begins to brown, another 5 minutes. Stir in the onions and garlic; cook just until the garlic is toasted and the onions are slightly softened, 2 minutes more. Stir in the chicken stock, clam juice and fire-roasted tomatoes. Add the peas, paprika, saffron and 1 tablespoon salt. Increase the heat to medium and slowly bring the liquid to a boil. Meanwhile, lightly spray a baking sheet with canola oil. Spread the rice evenly onto the tray and lightly spray with more canola oil. Toast the rice in the oven until light golden brown in spots, 10 minutes. At this point, the chicken mixture should be boiling. Ladle it evenly over the rice and return the baking sheet to the oven. Cover the paella by inverting another baking sheet and placing it on top. Bake until the liquid is completely absorbed and the rice is cooked through, about 20 minutes. Carefully remove the top baking sheet, and then remove the paella from the oven. Preheat the broiler. Sprinkle the shrimp with 1/2 teaspoon salt. Combine the shrimp with the clams and mussels in a large bowl. Arrange the shrimp, clams and mussels on the paella with the shell openings facing up. Lightly drizzle with 1 tablespoon olive oil. Broil--keeping a close eye--until the shrimp are cooked through, the clams and mussels have opened, and the rice is crispy, 2 to 3 minutes for a top broiler or 5 to 6 minutes for a bottom broiler. Sprinkle immediately with the olives and parsley. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]" 8617,"Sheet Pan Vegetable Pot Pie 1 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons grated Parmesan cheese 1 tablespoon granulated sugar Fine salt and freshly ground pepper 2 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, lightly beaten 2 to 4 tablespoons ice water 2 10-ounce packages cremini mushrooms, chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 pounds celery root, parsnips and/or turnips, peeled and cut into 1-inch pieces 3 carrots, peeled and cut into 1-inch pieces (halved lengthwise if thick) 1/2 head fennel, cored and thinly sliced lengthwise 2 shallots, each cut into 6 to 8 chunks 1 teaspoon chopped fresh rosemary 1 2/3 cups mushroom or vegetable broth 1/2 cup heavy cream 1 cup frozen peas Instructions: Make the crust: Pulse the flour, parmesan, sugar and 1/2 teaspoon each fine salt and pepper in a food processor. Pulse in the shortening until the mixture looks like coarse meal. Add the butter and pulse until pea-size pieces form. Add 2 tablespoons beaten egg (reserve the rest) and 2 tablespoons ice water; pulse a few times until the dough begins to clump together, adding more water 1/2 tablespoon at a time as needed. Transfer the dough to a sheet of plastic wrap, press into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the filling: Preheat the oven to 450? F. Toss the mushrooms with 1 tablespoon olive oil and a pinch each of kosher salt and pepper on a rimmed baking sheet. Roast until the mushrooms shrink and release some liquid, 8 to 10 minutes. Add the celery root, parsnips and/or turnips, the carrots, fennel, shallots, rosemary, 1 teaspoon kosher salt, 1/2 teaspoon pepper and the remaining 2 tablespoons olive oil; toss. Roast until the vegetables are tender and the mushroom liquid has evaporated, about 30 minutes. Lightly dust a piece of parchment paper with flour. Roll out the dough on the parchment into a 12-by-14-inch rectangle. Refrigerate until the vegetables are done. Drizzle 2/3 cup broth on the baking sheet, especially in the corners, and scrape up any browned bits. Stir in the remaining 1 cup broth, the heavy cream and peas. Cut the dough into 3/4-inch-wide strips. Lay half the strips across the top of the sheet pan diagonally, trimming or adding extra bits as needed. Lay the remaining strips on top in the other direction. Brush the dough with the reserved beaten egg. Bake until the crust is golden and the liquid on the pan thickens, 25 to 30 minutes. Let cool 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8618,"BBQ Pulled Pork Bruschetta Olive oil 2 tablespoons butter 1 1/2 pounds onion, sliced 1 loaf French bread, sliced on into 1/2-inch slices 2 cloves garlic, smashed Salt and freshly ground black pepper 1/2 pound pulled pork Barbecue sauce Chives, sliced for garnish Olive oil 2 tablespoons butter 1 1/2 pounds onion, sliced 1 loaf French bread, sliced on into 1/2-inch slices 2 cloves garlic, smashed Salt and freshly ground black pepper 1/2 pound pulled pork Barbecue sauce Chives, sliced for garnish Instructions: Preheat the grill to high. For Onions: In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes. For Bruschetta: Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly. To Serve: Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives. Preheat the grill to high. For Onions: In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes. For Bruschetta: Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly. To Serve: Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 8619,"Springing Shrimp Rolls 1 pound (21/25 count) shrimp, peeled and deveined 3 ounces maifun noodles (thin dried Chinese noodles) 1/2 English cucumber, seeded and julienned matchstick-size (about 3/4 cup) 1 carrot, peeled, julienned matchstick size carrots (1/2 cup) 3/4 cup julienned matchstick size jicama 2 green onions julienned, matchstick size to about 1/2 cup 2 cups thinly sliced crosswise Napa cabbage from about 1/2 of a head 1 cup fresh bean sprouts 1/2 cup basil leaves 1/2 cup cilantro leaves 12 (8-inch round) sheets dried rice paper 1/4 cup creamy peanut butter 5 tablespoons hoisin sauce 2 tablespoons pomegranate juice 1/4 cup soy sauce 1/4 cup mirin 2 teaspoons garlic sambal Instructions: In a large pot of salted boiling water, add shrimp and cook for 3 to 5 minutes, until cooked through, but not tough. Set in an ice bath. Slice shrimp in half from tip to tip and set aside. In a small bowl, pour hot tap water over noodles and set aside to soften, about 10 to 15 minutes. While noodles are soaking, prepare vegetables and herbs. Drain the noodles and cut with kitchen shears into 4-inch lengths. Set aside. Prepare an area to work easily for assembly of rolls. Line all vegetables and herbs in front of you along with shrimp and noodles. Have a roll of clear plastic wrap handy. A silicone baking sheet works well as a nonstick surface to work on, but you can use a clean cutting board as well. Fill a shallow bowl (a pie dish works great) with warm tap water and submerge 1 rice paper round into water for 10 to 15 seconds to soften. Gently remove rice paper sheet from water, place on work surface. In the center of rice paper, place 3 shrimp halves (striped side down) on rice paper. Top with 1/4 cup noodles. Top with 2 sticks cucumber, 2 sticks carrots, 2 sticks jicama, 3 pieces green onion, 3 tablespoons napa cabbage, 4 tablespoons bean sprouts, and a pinch of basil and cilantro. Finish with 3 more pieces of shrimp, striped side up. Fold rice paper up tightly over filling, fold in ends, and continue rolling, finishing seam side down. Place in plastic wrap and roll so that the rolls can set up and not stick to each other. Repeat to create the rest of the rolls. Refrigerate rolls for 20 to 30 minutes, before serving. In a small bowl, vigorously whip peanut butter with a fork until easy to stir. Stir in hoisin sauce, pomegranate juice, soy sauce, mirin and sambal until combined well. Cover and let stand at room temperature until ready to serve. When ready to serve, evenly spread remaining napa cabbage on serving platter. Remove rolls from refrigerator. Remove plastic wrap and slice in half on the diagonal. Place half the rolls on their sides on the platter and the other half on their ends, standing up. Serve with peanut sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 8620,"Fresh Yellowtail Fillet with Lime and Ginger 1 1/2 pounds skinless yellowtail fillet, cut in 4 equal pieces Salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons diced green onions 2 tablespoons diced tomatoes 2 tablespoons blanched julienne cut citrus zests (any combination, lime, lemon, orange, grapefruit and yuzu) 2 tablespoons julienne cut ginger 3 ounces red wine 4 to 6 ounces heavy cream 2 ounces unsalted butter 1 to 2 ounces fresh lime juice 1 tablespoon chopped parsley leaves Instructions: Preheat the oven to 400 degrees F. Season the yellowtail with salt and pepper, to taste. Preheat a nonstick, ovenproof skillet, coated with the olive oil. Add the yellowtail, flesh side down, and cook until brown, about 2 or 3 minutes. Turn the fish over and put the skillet into the oven for 5 minutes. Remove the skillet from the oven and transfer the fish to a warm platter. Pour any excess oil from the pan. Add the green onions, tomato, citrus zest and ginger and saute, over low heat, for 1 to 2 minutes. Add the wine and deglaze the skillet. Reduce the liquid by half, and then add the heavy cream. Reduce until lightly thickened. Whisk in the butter, lime juice and parsley. Season, to taste, with salt and pepper. Spoon the sauce over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8621,"Strawberry Cobbler 6 cups sliced strawberries (about 2 pounds) 1 cup granulated sugar
2 tablespoons cornstarch
1 lemon, zested and juiced
2 teaspoons pure vanilla extract
1 stick (8 tablespoons) cold unsalted butter, cubed, plus more for the pan 2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup half-and-half
2 teaspoons coarse sugar, such as demerara sugar or turbinado
Vanilla ice cream, for serving
Instructions: Preheat the oven to 375 degrees F. Butter a large (10-inch) cast-iron skillet. Stir together the strawberries, sugar, cornstarch, lemon zest, lemon juice and vanilla in a medium bowl. Set aside to allow the strawberries to macerate while making the biscuit dough.
Stir together the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Press the cubed butter into the flour with your fingers or a pastry cutter until the mixture resembles wet sand. Gradually mix in the half-and-half with a rubber spatula until a wet shaggy dough forms.
Pour the macerated strawberries into the prepared skillet, then drop large spoonfuls of the biscuit dough on top, leaving some space between each. Sprinkle the coarse sugar on top of the dough and place the skillet onto a rimmed baking sheet. Bake until the biscuits are golden brown and cooked through, 40 to 45 minutes. Let cool 10 to 15 minutes before serving. Serve with vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8622,"Lemon Lime Cupcakes 1 3/4 cups all-purpose flour 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 1/4 cups granulated sugar
1 1/2 sticks (12 tablespoons) salted butter, at room temperature
3 large eggs, at room temperature
1/3 cup whole milk
2 tablespoons lemon juice (lemon zest reserved for glaze) 2 tablespoons lime juice (lime zest reserved for glaze) 1 teaspoon lemon extract
2 1/2 cups powdered sugar 1/4 cup whole milk
2 tablespoons lemon zest
2 tablespoons lime zest
Instructions: For the batter: Preheat the oven to 350 degrees F; line a mini cupcake pan with paper liners (use one 48-hole pan or two 24-hole pans). Sift together the flour, baking powder, baking soda and salt in a medium bowl and set aside. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 1 to 2 minutes. Add in the eggs one at a time, letting them incorporate fully between additions. With the mixer on low, add in half of the flour mixture, followed by the milk, and then the remaining flour mixture; let each incorporate fully before the next addition. Then mix in the lemon and lime juice and lemon extract. Using a scoop, fill each mini cupcake cup three-quarters full with batter. Bake until golden and cooked through, 12 to 14 minutes. Remove the cupcakes from the pan and allow them to cool completely. For the glaze: While the cupcakes are cooling, whisk together the powdered sugar, milk and lemon and lime zest in a bowl until smooth. Once the cupcakes have cooled, dip the top of each cupcake in the glaze, allowing the excess to drip back into the bowl. Chill the cupcakes in the fridge for at least 30 minutes. Serve cold and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8623,"Denver Omelet Hash 2 russet potatoes, peeled 2 large egg whites
Juice from 1 lemon
Kosher salt Canola oil 2 tablespoons unsalted butter
6 ounces thick-cut ham, cut into 1/4-inch cubes
1 red bell pepper, stemmed, seeded and cut into 1/4-inch pieces 1 green bell pepper, stemmed, seeded and cut into 1/4-inch pieces 1 bunch green onions, sliced Sour cream and finely chopped fresh chives, for serving Instructions: Shred the potatoes, on the largest holes of a box grater, over a large bowl of cold water. Strain and transfer the shredded potatoes to a clean flour sack dish towel. Ring out all the water and add to a large bowl. Whip the egg whites in a small bowl until soft peaks form. Fold in the potatoes, lemon juice and 1/2 teaspoon salt. Coat the bottom of a large nonstick skillet with oil and heat over medium-high heat. Carefully add the potato mixture to the skillet and gently pat down. Cook until golden brown on the bottom, about 7 minutes. Top the skillet with a plate and while holding the two securely together, flip the hash brown out onto the plate. Add a bit more oil to the skillet and heat over medium-high until shimmering. Slide the hash brown back into the skillet and cook the other side until crisp and the entire potato cake is warmed through, 5 to 8 more minutes. Remove from the pan and cut into wedges. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the ham and cook, stirring, until brown and starting to crisp, about 3 minutes. Remove ham and set aside. Add the bell peppers and cook, stirring, until tender and beginning to brown, about 5 minutes. Add the ham back to the skillet. Add the green onions and stir to combine. Top wedges of hash brown with the ham-and-pepper mixture. Dollop with sour cream and sprinkle with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8624,"Pumpkin Cheese Tarts with Gingersnap Crust 4 cups finely chopped gingersnaps (about 60) 6 tablespoons unsalted butter, melted 1 tablespoon grated fresh ginger 1 pound cream cheese, softened 1/2 cup light brown sugar, firmly packed 1/2 teaspoon cinnamon Pinch of nutmeg Pinch of allspice Pinch of ground cloves 1/4 teaspoon salt 3/4 cup pureed pumpkin 2 large eggs Instructions: To make the crust: Preheat the oven to 300 degrees. In a mixing bowl, combine the gingersnap crumbs with the melted butter and toss together until the mixture clumps together. Add an additional tablespoon of butter if necessary. Pat the mixture into the base and slightly up the sides of eight 4 1/2inch tartlet pans. Bake for about 7 minutes, or until crisp. To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice. Set the ginger juice aside and discard the pulp. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again. Add the eggs, one at a time, mixing well after you add the first one, but do not over beat the mixture. Pour the filling into the tart pans and return them to the oven. Bake for 25 to 30 minutes, or until the center is just firm to the touch. Cool to room temperature, then chill for up to 2 hours or overnight before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 8625,"Baby Back Ribs and Young Collards Braised in Apple Juice 2 slabs (4 pounds) baby back ribs Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 bunches young collard greens, washed and rib removed 1 onion, peeled and sliced, 1/4-inch thick 1 head garlic, cut through the equator 1/2 gallon apple juice 1/2 cup apple cider vinegar 1/2 bunch thyme Whipped Sweet Potatoes, recipe follows 4 large sweet potatoes, scrubbed Kosher salt and freshly ground black pepper 2 cups heavy cream 2 bay leaves 1/2 teaspoon ground cinnamon Pinch freshly grated nutmeg 1/2 orange, zested 2 tablespoons brown sugar 1 tablespoon unsalted butter Instructions: Preheat oven to 350 degrees F. Season pork ribs with plenty of salt and pepper. Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear ribs on both sides until golden brown for a few minutes per side. Pile both racks of ribs on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top. Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes to 2 hours. When done, remove foil, baste the meat with the pan juices, then cook uncovered for a further 20 minutes until the meat has a nice caramelization and the liquid reduces, forming a sticky glaze on the meat. Place the collard greens and braising liquid on a serving platter and top with the ribs. Serve ribs over collard greens with braising liquid and pureed sweet potatoes Whipped Sweet Potatoes: Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork, drizzle with olive oil and season with salt and pepper. Put them in a roasting pan and roast for 45 minutes until they are very soft. Remove the pan from the oven. In a small sauce pot, over low heat, heat the cream with the bay leaves, then keep warm until ready to puree potatoes. Discard the bay leaves before adding to potatoes. When the potatoes are cool enough to handle, scoop the flesh into the bowl of a food processor. Season with salt, cinnamon, nutmeg, orange zest, and brown sugar. Add cream and 1 tablespoon of butter and puree until super smooth. Yield: 10 to 12 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 8626,"Chicken Parmesan 1 tablespoon olive oil 1 small yellow onion, chopped (1/2 cup) 2 to 3 cloves garlic, minced 1 (28-ounce) can crushed tomatoes, preferably organic 1 tablespoon balsamic vinegar Salt to taste 1/4 teaspoon red pepper flakes 1/4 cup chopped fresh basil leaves Nonstick cooking spray 4 thin chicken cutlets (about 1 1/4 pounds total) Salt to taste 2 large egg whites 6 tablespoons dry Italian bread crumbs 2 tablespoons grated Parmesan 3 tablespoons all-purpose flour 4 to 5 teaspoons olive oil 1/2 cup part-skim shredded mozzarella cheese Instructions: Tomato sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil. Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes. Food Network Kitchens created this lightened-up recipe from a user submission. Click here to see the original recipe. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8627,"Emeril's Inside-Out Spicy Tuna Roll with Special Sauce 1/3 cup mayonnaise 2 tablespoons hot cl paste 1 teaspoon hot cl oil 1/2 teaspoon toasted sesame oil 4 sheets toasted seaweed (yakinori) Prepared sushi rice (at least 3 cups cooked rice), recipe follows 1/2 pound sushi-quality fresh tuna, cut into 1/2-inch wide strips Wasabi paste 2 tablespoons finely sliced scallions 3 tablespoons toasted black sesame seeds 3 3/4 cups Japanese rice, such as Nishiki (or 5 rice maker cups) 3 3/4 cups water (or 5 rice maker cups) 1/2 cup rice vinegar 4 tablespoons sugar 1 teaspoon salt Instructions: In a small bowl combine mayonnaise, cl paste, hot cl oil, and sesame oil and stir to combine. Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet. Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife. Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. Repeat with remaining ingredients. In a large bowl, add rice and cover with lots of water. Stir rice in water with your hands, then pour off most of the water, and agitate 10 to 15 times by quickly moving your hand back and forth, swishing rice against side of bowl. Rinse the rice several more times, until the water that drains off of the rice is almost clear. Transfer the rice to a colander and let drain for 1 hour, undisturbed. Transfer the rice to a rice cooker, add the water, cover and cook as directed by manufacturer's directions. While the rice is cooking, bring rice vinegar to a boil in a small saucepan, and then remove from the heat. Add sugar and salt and stir until dissolved. Allow to cool to room temperature. When rice is done, allow cooked rice to remain in rice cooker for 10 minutes. Transfer rice to a large shallow mixing bowl (traditionally a wooden tub, called a hangiri), so that rice forms a mound in the center of the bowl. Using a diagonal slicing motion, gently cut into rice with a wooden paddle (called a kijakushi), and pour cooled vinegar mixture over top of rice. \Cut\ rice several times to evenly distribute vinegar mixture, then allow to cool. Gently turn rice over from time to time with paddle so that rice cools evenly. You might want to consider using a fan if time is of the essence. When rice has cooled to body temperature, it is ready to use for sushi rolls. Rice can be kept at the proper temperature by placing it in an insulated container such as a small ice chest, covered with a damp kitchen towel. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 8628,"Rumanian Turkey Burgers (Carnegila) 1 tablespoons plus 2 teaspoons coriander seeds 1 medium onion 3 cloves garlic 1 pound ground turkey 1 teaspoon ground cumin Salt and pepper Serving suggestions: rolls with ketchup, tomato, fried onions, feta cheese Instructions: Toast the coriander in a pan for 1 minute. Coarsely grind in a coffee grinder. Dice onion, mince garlic. Mix all ingredients except 4 teaspoons of coriander together. Form into burgers. Coat each burger with 1 teaspoon coriander. Grill thoroughly and serve (on rolls with ketchup, tomato, fried onions, Feta cheese, etc.). ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 8629,"Pasta with Cured Pork: Pasta Alla Gricia 1 tablespoon olive oil 8 ounces guanciale (cured pig cheeks), sliced into thin strips 5 cloves garlic, peeled 1 handful fresh sage leaves, chopped 3/4 cup freshly grated Pecorino cheese 1/4 cup extra-virgin olive oil 1 pound pasta Instructions: In a large nonstick pan, heat the olive oil, and then add the guanciale and garlic. Cook for about 10 minutes, making sure that the meat does not get too crunchy and the garlic does not burn. Bring a large pot of salted water to a boil, add the pasta to the water, and cook it about 2 minutes less than indicated on the box. Strain the pasta and add it to the saucepan over a medium-high heat, toss it around for a few seconds, then add the grated Pecorino, toss for one minute.
","[Chianti, Barolo, Dolcetto, Valpolicella]" 8630,"Crab Rangoon Dip 12 cups vegetable oil, for frying 25 wonton wrappers, cut in half diagonally into triangles 1 teaspoon kosher salt
One 8-ounce block cream cheese, softened
2 tablespoons whole milk
1 tablespoon sriracha
2 teaspoons brown sugar
2 teaspoons soy sauce
One 6-ounce can lump crab meat, drained and shredded
1/2 cup grated Monterey Jack cheese, plus more for sprinkling over top
2 scallions, thinly sliced, green and white parts separated
Sprinkle of paprika, for garnish Instructions: Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F. In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside. Preheat the oven to 350 degrees F. Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed. Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8631,"Italian Angel Food Cake 1 3/4 cup granulated sugar 1 cup cake flour 2 teaspoons \Lievito Pane Degli Angeli\ (Italian brand of leavening agent plus flavoring for baked goods) Pinch salt 12 egg whites, at room temperature 1 teaspoon cream of tartar 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Place the sugar in a food processor and process until it is finely ground. Divide the sugar in half. Combine one half with the flour, leavening agent and salt and place in a sifter. Combine the egg whites, 1/3 cup room temperature water, cream of tartar and vanilla. Place in the bowl of the standing mixer. Start on slow for 2 minutes, and then increase the speed to medium. Slowly add the remaining sugar to the egg whites and continue to mix. Once the egg whites are at medium peaks, remove the bowl from the mixer and sift over the flour mixture a little at a time as you fold it together. When completely combined, transfer to a 10-inch ungreased angel food cake pan. Transfer to the oven and bake for 35 minutes. Remove from the oven and invert while still in the pan. Let cool for at least an hour upside down. Insert a knife around the edges and remove from the pan. Serve. ","[Prosecco, Pinot Grigio, Vermentino, Sauvignon Blanc]" 8632,"How Now, Brown Cow? 2 ounces whole milk (organic) About 14 ounces muscovado sugar 7 ounces tuttopan 7 ounces lemon juice 7 ounces sugar 7 ounces water 1/8 ounce versawhip 1/4 ounce xanthan gum About 18 ounces cider About 3 1/2 ounces muscovado sugar About 1/11 ounce agar agar 1 ounces milk About 5 1/2 ounces sugar About 1/3 ounce cassia About 1/3 ounce lecithin About 18 ounces 72% chocolate in bars About 8 1/2 ounces all-purpose flour About 8 1/2 ounces lescure butter About 8 1/2 ounces muscovado sugar About 4 1/2 ounces whole eggs About 3 1/2 ounces olive oil About 3 1/2 ounces tapioca maltodextrin Instructions: For the Gelato: Mix ingredients; strain; process in batch freezer For the Lemon Cloud: Boil water and sugar, chill; emulsify lemon juice with syrup, xanthan gum and versawhip; strain and whip in stand mixer For the Cider Jelly: Boil all ingredients; strain, and set into shallow pan. For the Cassia Bubbles: Mix all ingredients, strain; aerate with hand blender. Chocolate: Grate on a microplane grater. For the Olive Oil Powder: Mix ingredients and pass through tamis. For the Crumble: Mix ingredients in stand blender with paddle; roll between parchment paper and bake 10 minutes at 325 degrees F Assembly and Plating: Cut disks of cider jelly and place slightly off-center on each plate and sprinkle 1 teaspoon crumble in center. Place 1 scoop brown sugar gelato on crumble, cover gelato with lemon cloud. Top with 1 tablespoon cassia bubbles, and a tablespoon olive oil powder. Garnish with grated chocolate. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 8633,"Cajun Chicken Alfredo 2 Kosher salt Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds) Blackening Spice Rub, recipe follows 2 tablespoons olive oil 3 tablespoons minced garlic 1/4 cup dry white wine 3 cups heavy cream 1 cup roughly chopped marinated sun-dried tomatoes 1 pound fettuccine 3/4 cup grated Parmesan 1 teaspoon fine sea salt 1 teaspoon freshly ground black pepper 1/2 cup thinly sliced green onion, for garnish 1 tablespoon granulated garlic 1 tablespoon freshly cracked black pepper 1/2 tablespoon salt 2 teaspoons ground cumin 2 teaspoons granulated onion 1 teaspoon cayenne pepper 1 teaspoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon chili powder Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
Remove from the oven and slice the chicken into strips on the bias.
In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan. Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 8634,"Grilled Tuna Steaks Four 1-inch-thick fresh tuna steaks (about 4 pounds) Olive oil Kosher salt and freshly ground black pepper Instructions: To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8635,"Beef And Summer Squash Chili 2 tablespoons extra-virgin olive oil 12 ounces ground beef chuck 1 onion, chopped 1 poblano cl pepper, seeded and chopped 3 cloves garlic, minced 2 tablespoons chili powder 1 teaspoon ground cumin Kosher salt and freshly ground pepper 1 15-ounce can diced tomatoes with green chiles 1 15-ounce can pinto beans (do not drain) 2 medium zucchini and/or yellow squash, cut into ?-inch pieces 1 avocado, diced Fresh cilantro, for topping Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking up the meat, until browned, about 3 minutes. Add the onion, poblano and garlic; cook, stirring occasionally, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the chili powder, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until combined, about 1 minute. Add the tomatoes and the beans and their liquid to the pot; bring to a boil, then reduce the heat to medium and simmer until the liquid is slightly reduced, about 5 minutes. Stir the squash into the pot. Partially cover and cook, stirring occasionally, until the squash is tender and the chili thickens slightly, about 10 minutes (add up to ? cup water if the chili is too thick). Season with salt. Top each serving of chili with the avocado and some cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 8636,"Malibu Barbie - Seafood Salad 2 ripe avocados, pitted and flesh roughly diced 1 red onion, finely diced 1/2 cup diced English cucumber 8 (16/20 count) cooked shrimp (peeled and deveined and cut lengthwise in half) 1/2 cup jumbo lump crabmeat Salt and freshly ground black pepper 1/2 cup plain yogurt 1/4 cup tomato ketchup 1 lemon, juiced 1 teaspoon hot sauce (recommend: Tabasco) 2 tomatoes, thinly sliced 1/4 cup freshly chopped chives Instructions: In a large bowl mix together the diced avocado, onions, cucumber, shrimp, and crabmeat and season with salt and pepper, to taste. In another bowl or a kitchen blender mix together the yogurt, ketchup, and lemon juice. When mixed thoroughly, slowly add the hot sauce, (not too much as it will over power the seafood). To finish the dish, slowly add the dressing to the avocado mixture until slightly wet. Place 3 to 4 slices of tomato in the center of each serving plate, slightly separate just so the tomatoes touch. Fill an ice cream scoop with the salad and place in the center of the tomatoes. Garnish with chopped chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 8637,"Turkey-Hummus Sliders 1 English cucumber, diced 1/2 cup crumbled feta cheese 2 tablespoons red wine vinegar 1 teaspoon dried mint 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 1/2 pounds ground turkey 1 cup hummus, preferably spicy or roasted red pepper (about a 7-ounce container) 1/2 cup chopped fresh parsley 2 teaspoons ground coriander 16 mini pita pockets, preferably whole wheat, split open and warmed 2 to 3 plum tomatoes, sliced Instructions: Toss the cucumber, feta, vinegar, mint, 1 tablespoon olive oil and a pinch each of salt and pepper in a bowl; cover and refrigerate. Mix the turkey, 1/2 cup hummus, the parsley and coriander in a bowl; season generously with pepper. Dampen your hands and shape the mixture into 16 small patties, about 1/2 inch thick. Heat 1 1/2 tablespoons olive oil in a medium cast-iron skillet over medium-high heat. Add half of the patties and cook until browned and cooked through, about 2 minutes per side. Transfer to a plate. Cook the remaining patties in the remaining 1 1/2 tablespoons olive oil. Mix the remaining 1/2 cup hummus with a splash of hot water in a bowl. Spread some of the hummus on the inside of each pita; fill with a tomato slice, turkey patty and some of the cucumber mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8638,"Chocolate Mousse Cups Cooking spray 12 chocolate sandwich cookies 4 large eggs 1/2 cup sugar 1/4 teaspoon salt
2 tablespoons water 6 ounces semisweet chocolate, melted, plus shaved chocolate for topping 1 3/4 cups heavy cream 2 tablespoons sour cream Instructions: Coat a 12-cup muffin pan with cooking spray and put a cookie in the bottom of each cup. Whisk the eggs, sugar, salt and water in a large heatproof bowl. Bring a few inches of water to a simmer in a medium saucepan and set the bowl on top (do not let the bowl touch the water). Cook, whisking, until pale, fluffy and very thick (like a thick pudding), 25 to 40 minutes, depending on the size of your bowl. Remove from the heat and whisk in the melted chocolate; let cool. Beat 1 1/4 cups heavy cream with the sour cream in a large bowl with a mixer on medium-high speed until stiff peaks form. Gently fold into the cooled chocolate mixture until no white streaks remain, then divide evenly among the muffin cups. Cover and refrigerate until set, 12 hours or overnight.
Run an offset spatula around each mousse cup to loosen and slide the spatula under the cookie; remove the mousse cups. (If they\u2019re too soft to remove, freeze briefly.) Beat the remaining 1/2 cup heavy cream in a large bowl with a mixer until soft peaks form, then dollop onto the mousse cups and sprinkle with shaved chocolate.
","[Bordeaux Blend, Pinotage, Tempranillo, Barolo]" 8639,"Rainbow Mimosas 5 glasses Champagne 1/2 ounce (1 tablespoon) grenadine
Crushed ice
5 ounces (10 tablespoons) pineapple juice (or any fruit juice)
2 ounces (1/4 cup) gin (or any clear liquor)
Splash curacao
Instructions: Line up five glasses of Champagne on a work surface. To a cocktail shaker, add the grenadine and enough crushed ice to fill by three-quarters. Slowly pour in the pineapple juice over the back of a spoon or ice cream scoop. Then add the gin and curacao; this will create layers. Strain into the Champagne glasses. ","[Champagne, Gin]" 8640,"Braised Collard Greens with Smoked Pork 6 pounds fresh collard greens, tough stalks and ribs removed and leaves roughly torn to bite-sized pieces 1 cup packed dark brown sugar 1 cup tarragon vinegar
1/2 yellow onion, thinly sliced
1 cup pulled pork
4 cups pork broth
Instructions: Add the collard greens, sugar, vinegar, onion, pulled pork, pork broth and 1-gallon cold water to a stock pot. Bring the liquid to a rolling boil over high heat, then reduce the heat to medium-low and simmer until the greens are very soft and tender, 45 minutes to 1 hour. Use a slotted spoon or tongs to divide the collards among bowls and serve hot. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 8641,"Pork and Tomatillo Chili 1 pound tomatillos, husked and rinsed 2 plum tomatoes 1/4 cup vegetable oil 4 poblano cl peppers 2 jalapeno peppers 3 pounds boneless pork shoulder, trimmed of excess fat, cut into 2-inch pieces 2 tablespoons chili powder 2 tablespoons ground cumin Kosher salt and freshly ground pepper 1 onion, chopped 3 cloves garlic, chopped 2 tablespoons cornmeal 4 cups low-sodium chicken broth Sliced scallions, pickled jalapenos and/or grated cheddar cheese, for topping Instructions: Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside. Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate. Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer. Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve with toppings. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 8642,"Buffalo Shrimp 1 cup of vegetable oil 1 pound (12 to 14 count) shrimp, peeled and deveined 2 cups flour Salt and pepper Cayenne pepper to taste cup soft butter 1/2 cup hot sauce Instructions: In a medium sized pot heat vegetable oil to 350 degrees. In a shallow dish, toss shrimp in 2 cups of flour seasoned with salt, pepper, and cayenne to taste. Shake off the excess flour and fry until golden, about 3 minutes While the shrimp are frying, combine soft butter and hot sauce in a large bowl. Toss the shrimp in the butter and hot sauce until they are well coated. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 8643,"Winter Melon Soup 3 cups rich pork stock 1 chicken drumstick and thigh 1/4 cup diced Smithfield ham 3 scallions, minced 1 clove garlic, minced 1/4 cup sliced bamboo shoots (fresh, if possible) 1/4 cup peeled and diced water chestnuts (fresh, if possible) 1 tablespoon dried shrimp, soaked in warm water for 20 minutes 6 Chinese mushrooms, soaked in warm water for 20 minutes I cup diced winter melon 1/2 cup diced tomato 1/2 cup peas (fresh or frozen) 1/4 cup baby corn 3 tablespoons cornstarch 1/4 cup diced bean curd (firm-style) 1/2 teaspoon Chinese sesame oil Instructions: Bring the pork stock to a boil in a large, heavy saucepan. Reduce to a simmer, add the chicken, and cook gently for 30 minutes. Remove the chicken, bone the meat, shred it, and discard the bones. Add the shredded meat to the pork stock, along with the ham, scallions, garlic, bamboo shoots, water chestnuts and dried shrimp. Slice the Chinese mushrooms and add to the stock. Simmer for 1/2 hour. Add the winter melon, the tomato, the peas and the baby corn. Bring soup to a boil. Mix together the cornstarch with enough cold water to make a liquid resembling heavy cream. Pour enough into boiling soup, stirring, to thicken soup slightly. Reduce to simmer, and add the bean curd. Cook gently for 10 minutes. Swirl in sesame oil and serve immediately.; ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 8644,"Mexican Chorizo Strata EVOO or vegetable oil 1 pound fresh Mexican chorizo or other spicy bulk sausage 7 to 8 slices (1-inch thick) good-quality stale white or egg-based bread, cut into large cubes 3 roasted green New Mexico cl peppers or 2 poblano or Anaheim peppers, peeled, seeded and chopped, or two 4-ounce cans chopped green chilies, well drained 2 cups whole milk 1 stick (8 tablespoons) butter, melted and cooled 1 tablespoon hot sauce 6 large organic eggs Kosher salt and freshly ground pepper 2 1/2 cups shredded sharp Cheddar 1 cup sour cream 1 ripe avocado, pitted and peeled Juice of 1 lime Diced ripe heirloom tomato, for serving Fresh cilantro leaves, torn, for serving Instructions: Heat a drizzle of EVOO in a skillet. Add the chorizo and cook, crumbling with a wooden spoon, until browned. Drain off the fat. Arrange the bread in a casserole dish. Top with the chorizo and then the roasted chiles. Whisk together the milk, butter, hot sauce and eggs in a bowl and sprinkle with salt and pepper; pour over the chiles. Top with the cheese. Cover and refrigerate at least overnight and up to 2 days. To serve, bring the strata to room temperature and preheat the oven to 325 degrees F. Bake the strata for 1 hour. Meanwhile, whizz together the sour cream, avocado and lime juice in a food processor and season with salt and pepper. Top the strata with tomatoes, cilantro and dollops of the avocado sour cream. ","[Rioja, Tempranillo, Garnacha, Barbera]" 8645,"Melon Melba Bowls 2 ripe peaches, halved and pitted 1/2 lemon, zested and juiced 1 teaspoon sugar A couple sprigs fresh mint, leaves finely chopped, optional 1/2 pint raspberries 2 small cantaloupes 1 pint vanilla ice cream or lemon or raspberry sorbet Instructions: Slice the peaches and add to a medium bowl. Sprinkle with a teaspoon of lemon zest, a couple of tablespoons lemon juice, and sugar. Let the peaches sit for 5 minutes, then gently stir in the mint, if using, and the berries. Halve the cantaloupes and trim the bottoms so they sit flat. Scoop out the seeds and fill with ice cream or sorbet and the Melba topping. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 8646,"Godiva Chocolate Martini 1 oz. Godiva Original Liqueur .25 oz. Ciroc Vodka Instructions: Add Godiva Original Liqueur and Ciroc Vodka in martini glass and stir; ","[Chardonnay, Merlot, Cabernet Sauvignon]" 8647,"Butterfly Sugar Cookies 1 1/2 cups granulated sugar 2 sticks (1 cup) plus 5 tablespoons salted butter, at room temperature
Zest of 1 orange
1 teaspoon vanilla extract
2 large eggs
4 cups all-purpose flour, plus more for dipping cutters
1 tablespoon baking powder
1/2 teaspoon kosher salt
3 tablespoons whole milk
2 pounds powdered sugar, sifted, plus more if needed 1/3 cup plus 2 tablespoons whole milk, plus more if needed 2 large pasteurized egg whites
Red and orange food coloring, as needed Instructions: For the cookies: Combine the granulated sugar, butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth and fluffy, about 2 minutes. Add the vanilla and eggs and beat until fully combined, scraping down the sides of the bowl halfway through with a spatula. Sift together the flour, baking powder and salt in a separate bowl. With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk in 2 batches; mix until the dough comes together. Divide the dough in half and flatten each portion into a disk. Place each disk into a separate resealable plastic bag. Refrigerate the dough until firm, about 2 hours. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick. Using 2 different sized butterfly cookie cutters (2-inch and 3-inch), cut out as many cookies as you can. Use the 2-inch cutter on one portion of dough and the 3-inch cutter on the other portion of dough. Be sure to dip the cutters in flour every other cookie or so while you are cutting them out to prevent the dough from sticking. Transfer as many of the cookies as will fit onto the prepared baking sheets and bake until they're just set but not browned, about 7 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. Repeat with the remaining cookies. For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Add more milk if it is too thick. You may need to play with it until it is just right. The icing should be loose enough to stick to the cookies in an even layer, but not too loose to slide off. For decorating: Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls. Dip the top of each cookie in the icing and let the excess drip off over the bowl. Transfer the dipped cookies to a rack and allow to dry completely. When the colors in the first bowl of icing become too muddled, move on to the next bowl of icing and so forth until all the cookies are iced. Let the icing dry completely, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8648,"Oven Roaster with Fresh Herbs and Garlic and Roasted Potatoes 7 1/2 pound oven roaster or capon 1 cup fresh herbs on stalks or 1 tablespoon dried thyme, rosemary and tarragon 5 to 6 whole garlic cloves in skins 1 cup liquid (water, broth, wine or a combo) for deglazing 1 tablespoon unsalted butter Salt and freshly ground black pepper 1/4 cup chopped parsley 2 pounds Yukon Gold potatoes, scrubbed clean and cut in 1/4th lengthwise so they are more like wedges Instructions: Remove wing tips (save for stock) and cut out wish bone. Preheat the oven to 500 degrees. Remove giblet package (save all but liver for stock pot). Pat the capon dry. Remove fat from tail and neck of chicken. Stuff cavity with herbs and garlic cloves. Season skin with salt and immediately set roaster in pan and set in oven. After 15 minutes, remove the pan from the oven (making sure to close oven door), give bird a shake so it does not stick to bottom of pan and return to oven for 30 minutes. Meanwhile, scrub potatoes clean, leave skin on and cut, lengthwise into quarters so you have long potato wedges. Remove bird from oven again (making sure to close oven door) and scatter however many potatoes will fit on bottom of pan; set those which don't fit in an iron skillet with 1/8th inch of water on the bottom of skillet. Return bird and potatoes to oven and roast for an hour more. Remove bird from oven and transfer to carving board; let rest for 20 minutes. Strain out juices and discard fat. Return juices to roasting pan. Scoop herbs and garlic out of bird cavity and add to roasting pan. Reduce juices by half. Season with salt and pepper. With slotted spoon, remove herbs and garlic. Right before serving whisk in butter and parsley. Slice legs and breast and transfer to platter. Surround pieces of poultry by roasted potatoes. Serve gravy separately; serve also with salad on the same plate. After dinner, remove all skin and fat from what remains of bird. Remove flesh from the bones and store, tightly wrapped in plastic, in the refrigerator. Keep bones for a quick stock. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 8649,"Chorizo Quesadillas with Easy Homemade Salsa 1 tablespoon olive oil, plus more 3 fresh Mexican chorizo sausages, casings removed (about 1 pound)
Four 10-inch flour tortillas
2 cups grated Pepper Jack cheese (about 8 ounces)
One 15-ounce can black beans, drained and rinsed
Easy Homemade Salsa, recipe follows 1 tablespoon butter
Sour cream, for serving 1/2 cup fresh cilantro leaves 4 plum tomatoes, cut into quarters, seeds removed
1 clove garlic, smashed and peeled
1 jalapeno, seeds removed, quartered
Juice of 1 lime
1/4 red onion, cut into chunks
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Add some oil to the skillet over medium heat. Once hot add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until cooked through and crumbly, about 7 minutes. Use a slotted spoon to remove the sausage from the pan to a paper-towel-lined sheet tray to drain off some of the grease. To assemble the quesadillas, sprinkle each tortilla with 1/2 cup sausage, 1/2 cup cheese, some beans and Easy Homemade Salsa. Fold the tortilla over to close. Heat a cast-iron double-burner griddle over medium-high heat. Add the butter and 1 tablespoon oil. Once the butter is melted and foamy, carefully add the quesadillas to the pan and cook on both sides until golden brown and cheese is fully melted, about 4 minutes per side. Serve with sour cream. Add the cilantro, tomatoes, garlic, jalapenos, lime juice, onion and some salt and pepper to the bowl of a food processor, and pulse until blended together. You want the salsa to still maintain some texture but be much smoother than if chopping by hand. ","[Rioja, Tempranillo, Garnacha, Barbera]" 8650,"Roast Rack of Venison with Smoked Barbecue Sauce 1 2-pound 4-chop or 4-pound 8-chop rack of venison Salt and freshly-ground black pepper 2 to 3 tablespoons oil Smoked barbecue sauce, for serving Instructions: Preheat oven to 350 degrees F. Season venison with salt and pepper. Heat a few tablespoons oil in a large heavy-bottomed skillet. Add venison and sear well on all sides, about 5 minutes in all. Transfer venison rack to a roasting pan and roast 20 to 25 minutes per pound, for medium rare, basting frequently with pan drippings. When meat registers 130 to 140 degrees F on a meat thermometer, remove it to a carving board and cover loosely with foil. Let rack rest for at least 10 minutes before carving. Serve with heated homemade or prepared barbecue sauce.; ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8651,"Panela-coated Scallops with Jicama, Grapefruit, and Roasted Garlic Mojo 1 cup Ruby Red grapefruit juice 4 garlic cloves, roasted 1 cup olive oil, plus extra, for searing 1 teaspoon grapefruit zest 1 small red onion, cut into small dice 1 medium jicama, cut into small dice 2 grapefruits, segmented and cut into small dice 1 pound scallops, cleaned 1 tablespoon balsamic vinegar 3 tablespoon Worcestershire sauce 4 tablespoons grated panela Salt and pepper Instructions: Combine grapefruit juice, roasted garlic, olive oil and zest in a blender. Season with salt and pepper. Puree; this is the mojo. Combine red onions, jicama, and grapefruit segments and dress with the mojo. Taste and adjust the seasonings. Set aside. In a saute pan, heat a little oil over high heat. Season scallops with salt and pepper. When the oil is smoking, sear the scallops on both sides, remove from the pan, and set aside. Deglaze the saute pan with balsamic vinegar, then add Worcestershire and panela. Cook until thick and syrupy. Add scallops back to the pan and pour over jicama and grapefruit salsa. Divide the scallops and salsa onto 4 plates. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8652,"Green Bean and Potato Casserole 4 cups 1-inch pieces green beans Kosher salt and freshly ground black pepper
4 ounces shiitake mushroom, sliced
1 tablespoon olive oil
4 tablespoons unsalted butter, plus more to grease the dish
1 sweet yellow onion, sliced (2 heaping cups)
1/4 cup all-purpose flour
4 cups mushroom broth
8 ounces cream cheese
1/2 cup heavy cream
4 sprigs fresh thyme, leaves chopped
3 cups Goat Cheese Smashed Potatoes, recipe follows 4 ounces fried onions (1 1/2 cups)
2 pounds russet potatoes, peeled and cut into 1 1/2-inch pieces 1 pound white yams, peeled and cut into 3-inch pieces
Kosher salt and freshly ground black pepper 8 ounces fresh goat cheese, crumbled
4 tablespoons butter, cut into pieces, at room temperature
2 cloves garlic, minced
1/4 cup warm milk, if needed
Instructions: Preheat the oven to 350 degrees F. Cook the green beans in heavily salted boiling water until just tender crisp, 2 to 3 minutes. Use a slotted spoon to transfer the beans to a salted ice bath. Once cooled, drain well and transfer to a large bowl. Toss the shiitakes with the olive oil, sprinkle with salt and pepper and spread on a baking sheet. Roast until golden brown, 8 to 10 minutes. Transfer to the bowl with the green beans. In a large 12-inch cast-iron skillet, melt the butter over medium heat. Add the onion and saute until soft, 6 to 8 minutes. Add the flour and cook until golden brown, 2 minutes more. Pour in the mushroom broth, and bring up to a simmer. Cook until the sauce thickens, 6 to 8 minutes. Stir in the cream cheese, heavy cream, thyme, salt and pepper. When the cream cheese is melted and the sauce is smooth, remove from the heat and pour into the bowl with the green beans and shiitakes. Set aside. Spread the Goat Cheese Smashed Potatoes in the cast-iron skillet. Pour the green bean mixture over the mashed potatoes and top with the fried onions. Bake until all the ingredients are hot and bubbly, 20 minutes. Place the potatoes and yams in a large saucepan, cover with cold water and season with salt. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain the potatoes and yams and place in a stand mixer fitter with a whisk attachment. Add the goat cheese, butter and garlic and mix on low just until smooth, being careful not to over-mix or the potatoes will become gummy. Season with salt and pepper. If necessary, add the milk to loosen.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 8653,"Steak and Grilled Ratatouille Salad 4 cloves garlic, minced 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2; pounds) 1 small eggplant, cut crosswise into 1/2-inch thick slices 2 large red or yellow bell peppers, cut lengthwise into quarters 1 medium zucchini, cut lengthwise in half 1 medium yellow squash, cut lengthwise in half 1/2 cup grape tomato halves 9 cups mixed baby salad greens Salt and ground black pepper Shaved Parmesan cheese 1/2 cup olive oil 3 tablespoons balsamic vinegar 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh parsley 1 tablespoon Dijon-style mustard Instructions: Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and refrigerate remaining marinade for salad. Spray vegetables, except tomatoes, with nonstick cooking spray. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals; arrange vegetables around steak. Grill steak, covered, 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium-rare (145F) doneness, turning occasionally. (Do not overcook.) Grill eggplant and bell peppers 12 to 15 minutes; zucchini and yellow squash 8 to 12 minutes, covered (over medium heat on preheated gas grill, eggplant 6 to 8 minutes; bell peppers, zucchini and yellow squash 7 to 11 minutes) or until tender, turning occasionally and basting with remaining reserved marinade. Cut grilled vegetables into 1-inch pieces. Carve steak into thin slices. Toss lettuce, tomatoes and grilled vegetables with remaining 1/2 cup marinade. Divide vegetable mixture between 6 serving plates. Arrange beef steak slices over vegetables. Season with salt and pepper, as desired. Sprinkle with cheese, as desired. Beef. It's What's For Dinner ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 8654,"Blender Salsa Verde 6 tomatillos, husks removed, charred under the broiler for 5 minutes 1/2 cup packed fresh cilantro (leaves and thin stems only) 1/2 poblano pepper, seeded and chopped 1/2 small red onion, minced Juice of 1 lime (about 2 tablespoons) Kosher salt Instructions: Combine the tomatillos, cilantro, poblano, onion, lime juice and 1 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 8655,"Cheesy Eggs with Buttery Skillet Potatoes 4 boiling potatoes 2 tablespoon oil 1 tablespoon butter 1 small onion, diced Salt pepper and cayenne Garlic salt 3 eggs Monterey Jack cheese, shredded Salsa Sour cream Instructions: Boil potatoes until barely tender, 8 to 10 minutes. Drain and cool under cold, running water. Cut potatoes into 1/2-inch pieces. Heat a cast iron skillet. Add oil and butter. Add onion and saute until tender. Add potatoes and season with salt, pepper, cayenne and garlic salt. Cook until lightly browned and crisp. In a separate pan prepare eggs as desired -- scramble, fry or poach. Sprinkle eggs with cheese and cover pan to melt. Serve potatoes topped with eggs, salsa and sour cream
Photograph: Con Poulos ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8656,"Lemon and Pea Alfredo Kosher salt 1 pound fusilli con buco pasta, such as Rustichella d'Abruzzo or Setaro
3 tablespoons unsalted butter
2 tablespoons olive oil
1 clove garlic, smashed
2 1/2 cups freshly grated Parmesan, plus more for serving 1 cup mascarpone, at room temperature
2 teaspoons grated lemon zest (from 1 large lemon) 1 1/2 cups frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon pink peppercorns, ground
Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes. Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low. When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce. Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all). Sprinkle with the pink pepper and additional Parmesan, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 8657,"Ron's Raspberry Rugelach 8 ounces (2 sticks) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 2 cups all-purpose flour (measured and sifted) 1/2 cup granulated sugar 1 teaspoon cinnamon 3/4 cup unsalted roasted almonds 3/4 cup raisins 1/2 cup seedless raspberry preserves or jam (Sour cherry preserve is also great!) All-purpose flour, for dusting 3 tablespoons melted unsalted butter 1 egg, lightly beaten with 1 tablespoon of milk or cream Instructions: For the classic cream cheese dough: Combine the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and creamy. Switch to low speed and gradually add in the flour. Stop the mixer and scrape the bowl and beater to make sure it is well mixed. The dough will be sticky. Divide the dough into three portions, wrap each in plastic wrap and flatten to a disk. Refrigerate for a minimum of 2 hours or overnight.
For the filling: Mix together the sugar and cinnamon in a bowl. Chop the almonds to small bits and toss with the raisins and sugar-cinnamon mixture.
To assemble the rugelach: Dust the work surface with the flour and roll each dough portion to a 10-inch circle. Lightly brush each circle with the melted butter. Spread a third of the preserves or jam on each circle, leaving a clearance of 1/4-inch on the perimeter so the filling won't ooze out while baking. Sprinkle a third of the almond-raisin-sugar mixture on top of the preserves and press in slightly to help adhere.
Using a pizza wheel, divide each circle into four quarters. Divide each quarter into three thin triangles, for a total of 12 wedges. Roll each triangle from the curved side to the point and place on a parchment-lined or nonstick baking sheet. Refrigerate the sheets for 30 minutes while preheating the oven to 350 degrees F. Note: The rugelach can be frozen on the trays and then stored in a zip-top bag in the freezer for baking fresh later.
Carefully brush each rugelach with the egg wash, trying to avoid drips. Bake for 15 to 20 minutes until deep golden. Cool on a rack and store in an airtight container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 8658,"Macaroni and Cheese with Broccoli 1 package macaroni and cheese mix 1 to 1 1/2 cups leftover broccoli florets Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish and bake until heated through, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 8659,"On Top of Ole Smoky, All Covered with Cheese: Spaghetti and Meatballs 12 ounces pound ground pork 12 ounces ground beef sirloin Salt and freshly ground black pepper 3 slices good quality bread such as pane bello or white country boule, crusts trimmed 1 cup milk Freshly grated nutmeg 1 large or extra-large egg yolk, beaten A generous handful of fresh flat-leaf parsley, leaves picked and finely chopped 6 cloves garlic, 2 finely chopped, 4 thinly sliced 4 ounces mortadella or prosciutto cotto, coarsely chopped 1/2 cup grated pecorino, a couple of handfuls plus a hunk to grate at the table Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons 1 tablespoon fennel seed, a scant palmful 1 red cl pepper, seeded and finely chopped 1 onion, finely chopped Sprig fresh marjoram, finely chopped and/or 1 teaspoon dried marjoram or oregano 1/4 cup tomato paste 1 cup white wine 1 cup chicken stock-in-a-box 1 (28-ounce) can San Marzano tomatoes 1/2 cup fresh basil leaves 1 pound good quality spaghetti 2 tablespoons butter Instructions: Preheat the oven to 375 degrees F. Add the pork and beef to a bowl and season liberally with salt and pepper. Trim the crust of bread and chop into fresh breadcrumbs in a food processor, scrape into a small bowl and soak in milk. Return the processor to the base. Squeeze out some of the liquid from the bread and add the moistened bread to the meat, season with a little freshly grated nutmeg, a few grates. Add a beaten egg yolk and half of the chopped parsley to the bowl, a couple of tablespoons. Add 2 cloves finely chopped garlic to the meat. Add the mortadella to the food processor and pulse to very finely chop the meat, add to the ground meats along with a couple of handfuls of grated pecorino. Drizzle the meat liberally with extra-virgin olive oil. Place a baking rack over a baking sheet or cover a baking sheet with parchment baking paper. Mix the meatballs and roll into large walnut-size balls and roast 12 to 15 minutes to light brown, but not cooked through. Meanwhile, heat extra-virgin olive oil, 3 turns of the pot, over medium to medium-high heat in a large Dutch oven. To the warm oil, add fennel seeds, cl pepper, onions, and sliced garlic, season with salt and pepper, and marjoram. Stir 4 to 5 minutes then add tomato paste and stir 30 seconds, pour in wine and stir a minute, then add stock and tomatoes. Break up the tomatoes into small bits and when sauce comes to a boil reduce heat to simmer, add a few leaves of torn basil, reserving a few for garnish. Add the remaining chopped parsley and gently slide in the meatballs. Simmer the mixture 15 to 20 minutes to combine flavors and finish cooking the meat through. Cook's Note: Cook the pasta at this time or if this is a make-ahead meal cool completely, cover and store. Reheat the sauce over medium heat covered until it bubbles then uncovered at gentle simmer while pasta cooks. Cook the pasta in large pot of boiling, salted water to al dente. Save about 1/2 cup starchy cooking liquid just before draining. Add the drained pasta back to the hot pot with butter, a few ladles of sauce and the reserved starchy liquid. Toss to combine and melt butter. Serve in bowls with lots of sauce and meatballs on top, lots of shaved cheese and a few leaves of torn basil. Serve with simple tossed greens salad if you like but it'll probably get ignored...it is spaghetti and meatballs night! ","[Barolo, Barbaresco, Chianti, Dolcetto]" 8660,"S'mores Melted Ice Cream Cake 2 tablespoons unsalted butter, at room temperature 2 tablespoons all-purpose flour
One 15.25-ounce box chocolate cake mix
1 pint high-quality s'mores ice cream, melted
3 large eggs
1/2 cup marshmallow creme
Crushed graham crackers and mini marshmallows, for topping
Instructions: Preheat the oven to 350 degrees F. Thoroughly grease a 12-cup bundt pan with the butter, making sure to cover the entire inner surface. Sprinkle the flour over the butter and shake the pan to create an even layer of flour. Shake out any excess. Whisk together the cake mix, ice cream and eggs in a large bowl until well combined; pour into the prepared bundt pan. Bake until a cake tester comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a cooling rack over the pan and invert the cake onto the rack. Cool completely.
Microwave the marshmallow creme in a microwave-safe container until pourable, about 30 seconds. Drizzle over the cake and top with crushed graham crackers and mini chocolate chips. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 8661,"Vegetarian Spring Rolls 1 1/2 cups dried cellophane noodles 1 1/2 teaspoons oil 1 1/2 tablespoons minced garlic 1 cup shredded carrots 4 celery stalks, cut into matchsticks (about 1 cup) 1/2 cup dried shiitake mushrooms, soaked in warm water for 20 minutes, drained and thinly sliced 1/4 cup dried sliced tree ear mushrooms, soaked in warm water for 20 minutes and drained 3 1/2 cups shredded cabbage 1/2 teaspoon kosher salt Pinch ground black pepper 1 teaspoon sugar 1 cup mung bean sprouts 1 1/2 cups fried tofu, thinly sliced Twelve 12-inch round sheets rice paper 3 cups cooked rice vermicelli noodles 35 to 40 mint leaves Homemade or store-bought peanut sauce, for dipping Instructions: Soak the cellophane noodles in warm water for 20 minutes. Drain the noodles and cut into pieces about 3 inches long.
To make the filling, in a large skillet or saute pan over medium-high heat, warm the oil until shimmering. Add the garlic and cook until light brown. Add the carrots and celery and cook until the vegetables are soft, about 3 minutes. Add the shiitake and tree ear mushrooms and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes.
Add the salt, pepper, and sugar, and stir until combined. Add the bean sprouts and stir for about 1 to 2 minutes. Add the cellophane noodles and stir for another minute. Add the fried tofu, stirring gently to combine. Transfer the filling to a colander and set aside until the mixture is well drained.
Fill a large bowl with very warm water. Dip one sheet of rice paper halfway into the water and quickly rotate to moisten the entire sheet. Lay the wet rice paper on a flat work surface. Spread about 1/3 cup of the filling over the bottom third of the rice paper. Spread about 1/4 cup of the vermicelli over the filling, and top with a few mint leaves. Fold in the left and right sides of the rice paper, then fold the bottom edge up and over the filling tightly and roll toward the top end to form a tight cylinder. Repeat with the remaining rice paper and filling.
The rolls can be made up to 2 hours in advance. Cover the rolls with a damp towel until ready to serve. Just before serving, cut each roll crosswise into three or four pieces and serve with the peanut sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 8662,"Chino Farms Mixed Bean Salad with Mint Vinaigrette 1 pound mixed beans, such as yellow wax, haricots verts, trimmed 1 red onion, sliced paper thin 2 tablespoons fresh mint, minced 2 tablespoons champagne vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground white pepper to taste Instructions: Bring a large pot of water to a rapid boil and salt it well. Prepare an ice water bath. Add just enough beans to the water to maintain a boil. Blanch for 1 minute and add to ice bath. Do this in batches until you are done with all the beans. Drain the beans well and put in a serving dish. Combine onion, mint, champagne vinegar, and olive oil. Season with salt and pepper. Toss to combine and pour over the beans and toss again and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8663,"Sunny's Easy Chicken Taco Skewers 2 tablespoons lime juice 2 tablespoons orange or pineapple juice 2 tablespoons hot/spicy honey 1 pound chicken tenders, cut crosswise into 2-inch pieces 4 rings pineapple, cored and cut into chunks 3 jalape?os, cut into 1-inch rounds 2 tablespoons olive oil 2 tablespoons elote seasoning Freshly ground black pepper 1/2 cup chopped white onion 1/4 cup chopped fresh cilantro 12 to 16 white or yellow corn tortillas, warmed 1 lime, cut into 6 wedges Hot sauce, optional (I like Cholula or Texas Pete here) Instructions: For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside. For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat. In a medium bowl, add the chicken, pineapple, jalape?os and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer. Cook on all sides until the chicken is cooked through and the pineapples and jalape?os are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they\u2019re done. Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalape?os together. Transfer to a serving bowl. For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 8664,"Gyudon 1/4 cup soy sauce 3 tablespoons mirin
3 tablespoons sake
2 tablespoons sugar
1 teaspoon instant dashi powder, such as Ajinomoto\u2019s Hondashi (see Cook\u2019s Note)
1 medium onion, thinly sliced (about 1 cup)
1 1/4 pounds very thinly sliced boneless rib-eye (see Cook\u2019s Note)
6 cups steamed white rice
4 poached eggs, optional
2 scallions, thinly sliced
Shichimi togarashi, for serving, optional
Pickled red ginger (beni shoga or kizami beni shoga), for serving, optional
Instructions: Pour 1 cup water into a 12-inch skillet. Add the soy sauce, mirin, sake, sugar and instant dashi powder, stir to combine and bring to a simmer over medium heat. Add the onions and simmer, stirring once or twice, until they start to soften, about 3 minutes. Raise the heat to high and bring the liquid to a boil. Add the beef and cook, turning the slices often with tongs, until the meat is barely cooked through, about 1 1/2 minutes. For the tenderest texture, cook the meat as little as possible.
Divide the rice among 4 bowls and top with equal portions of the beef and sauce. Top with an egg if using. Garnish with the scallions. Add shichimi togarashi and pickled red ginger, if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 8665,"Cantaloupe Granita 1 1/4 cups superfine sugar 1/2 cup water 1/4 cup lightly packed fresh mint leaves 2 medium cantaloupes (about 4 pounds each) peeled and seeded, cut into 1-inch wedges Pinch gray salt Instructions: Combine the sugar and water over low heat until the sugar has dissolved. Add the mint. Remove the pan from the heat and let cool. Puree the fruit in a food processor until liquefied. Pour the fruit into a medium bowl and add the salt. Remove the mint leaves from the syrup. Add the syrup to the pureed fruit and mix well. Pour the cantaloupe mixture into a pre-chilled 7 by 12-inch glass baking dish. Place it uncovered into the freezer. Stir with a fork every 1/2 hour until almost completely frozen but still grainy, about 3 to 4 hours. Cooking Notes: This works best in 2 glass loaf pans or one 7 by 12-inch glass baking dish. The only critical point here is NOT to stir it past the almost frozen state or the ice crystals will become too fine and hard to scrape. Entertaining Notes: To serve, find a really interesting glass or bowl and dip it in cold water. Put the bowl into the freezer for 15 minutes; repeat. The result will be a frosted glass that looks great and sets the right backdrop for the granita. ","[Prosecco, Moscato, Vinho Verde, Cava]" 8666,"Chocolate Peanut Butter Fudge Crisco? Original No-Stick Cooking Spray 1 (18 oz.) jar Jif? Extra Crunchy Peanut Butter or 1 (18 oz.) jar Jif? Creamy Peanut Butter 1 (11.5 oz.) package milk chocolate chips 1 (12 oz.) package semi-sweet chocolate chips 1/4 teaspoon almond extract 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk Instructions: LINE an 8-inch square pan with aluminum foil, extending foil over edges of pan. Spray lightly with no-stick cooking spray. PLACE peanut butter and chocolate chips in medium microwave-safe bowl. Microwave on HIGH 1 to 2 minutes, stirring occasionally until melted. STIR in almond extract and sweetened condensed milk until blended. Pour into prepared pan; chill 1 hour or until firm. Remove fudge from pan by lifting foil; remove foil. Cut into 48 pieces. VARIATION CHOCOLATE RAISIN PEANUT BUTTER FUDGE: Prepare recipe as above stirring in 1/2 cup raisins with the almond extract. Tip:Cooking time is based on a 1,000-watt microwave oven. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 8667,"Buffalo Chicken Nachos 1 tablespoon vegetable oil 4 tablespoons unsalted butter
1 jalapeno, minced
1 tablespoon minced garlic
1 1/2 cups hot sauce, such as Frank's RedHot
1 cup low-sodium chicken broth
1 tablespoon fresh lime juice
1 tablespoon white vinegar
Kosher salt and freshly ground black pepper
2 teaspoons smoked paprika 1 teaspoon cayenne
1 teaspoon celery salt
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Three 5-ounce boneless, skinless chicken breasts, sliced lengthwise into 3 strips
Canola oil, for deep-frying 8 pitas, each cut into 8 wedges Kosher salt
1/2 cup milk 3/4 cup crumbled smoked blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons finely sliced fresh chives Kosher salt and freshly ground black pepper
2 cups shredded mozzarella
1/2 cup finely sliced celery 1/2 cup finely sliced radish
1/2 pickled jalapeno, drained and thinly sliced 2 tablespoons grated Parmesan, optional
Instructions: Preheat the oven to 350 degrees F. For the Buffalo sauce: To a medium saute pan over medium heat, add the oil, butter, jalapeno and garlic. Allow the butter to melt, and lightly saute the garlic and jalapeno for about 2 minutes. Stir in the hot sauce, chicken broth, lime juice and vinegar and bring to a simmer. Season with salt and pepper. Cover and keep warm until ready to use. For the dry rub: Combine the smoked paprika, cayenne, celery salt, salt and pepper in a small bowl. Mix to blend. Combine the chicken and 1/4 cup of the Buffalo sauce in a bowl; toss to coat. Transfer the chicken to a wire rack set over a baking sheet and sprinkle with the dry rub. Bake until the chicken is cooked through, about 15 minutes. Remove from the oven, allow to cool a bit, then chop the chicken into bite-size pieces. Set aside. (Leave the oven at 350 degrees F for the nachos.) For the pita chips: While the chicken is baking, fill a deep, heavy pot with 4 inches of oil and heat the oil to 350 degrees F over moderate heat. In batches, fry the pita wedges until golden brown and crispy, 1 to 2 minutes. Drain on paper towels and immediately sprinkle with salt. For the blue cheese topping: To a small saucepan over medium heat, add the milk and 1/2 cup of the smoked blue cheese. Allow the cheese to melt into the milk, then transfer the mixture to a bowl along with the remaining blue cheese and the mayonnaise, sour cream and chives. Season with salt and pepper. To assemble: In a large roasting pan, spread out half of the pita chips in an even layer. Top with half of the chopped chicken, half of the remaining Buffalo sauce, half of the blue cheese topping and 1/2 cup of the shredded mozzarella. Repeat, ending with a generous helping of the shredded mozzarella. Place the roasting pan on the center rack of the oven and bake until the cheese has melted and the pitas have crisped and soaked up some of the hot sauce, 5 to 10 minutes. Remove from oven and sprinkle the nachos with the celery, radish, jalapeno and Parmesan. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 8668,"Greek Moussaka 3 large eggplants Kosher salt and freshly ground black pepper Extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 lemon, sliced in thin circles 1 handful fresh oregano leaves, chopped 2 handfuls fresh flat-leaf parsley, chopped 2 pounds ground lamb 1 cinnamon stick 3 tablespoons tomato paste 1 (16-ounce) can whole tomatoes, drained and hand-crushed 8 ounces feta cheese, crumbled 1 cup freshly grated Parmesan 1 cup fresh bread crumbs Instructions: To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter. Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat. Preheat the oven to 350 degrees F. Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving. ","[Reds such as Cabernet Sauvignon, Syrah, Merlot, Pinot Noir]" 8669,"Blackberry Icebox Cake One 16-ounce frozen pound cake, thawed 1 tablespoon salted butter 1 1/2 cups blackberries, halved, plus whole blackberries for garnish
3 tablespoons blackberry jam
Zest of 1 lemon plus juice of 1/2 1 1/2 cups heavy cream
2 tablespoons powdered sugar
Fresh mint sprigs, for garnish
Instructions: Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang. Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices. Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool. Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside. Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form. Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours. To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 8670,"Lamb Chops with Mint and Mustard Dipping Sauce 2/3 cup extra-virgin olive oil, eyeball it 2 cloves smashed garlic 12 loin lamb chops, 1/2 to 3/4-inch thick each Salt and pepper 3 rounded tablespoons prepared grain mustard 2 tablespoons white wine vinegar, 2 splashes 1 tablespoon honey, a good drizzle 1/4 cup mint leaves, a couple of handfuls of sprigs, reserve 4 leaves for garnish 4 leaves radicchio lettuce Instructions: Preheat broiler to high. Place garlic in a small saucepan and add 2/3 cup oil, to cover. Heat oil and garlic over low heat for 5 minutes. Remove oil from heat. Arrange lamb chops on broiler pan. Drizzle 3 teaspoonfuls of the garlic oil over the lamb and spread the oil over the chops with a brush to coat evenly. Season chops with salt and pepper, to taste. Set aside. To a food processor or blender, add mustard, vinegar, honey. Turn processor or blender on and stream in remaining garlic and oil. Turn the processor or blender off and add mint to the container. Pulse and grind the dipping sauce to incorporate the leaves. Broil chops 3 minutes on each side, then let them rest up to 10 minutes for the juices to distribute. The lamb will be cooked to medium. Serve 3 chops per person with dipping sauce portioned in radicchio leaves along side the chops. Garnish with sprigs of mint. Tabbouleh stuffed tomatoes and white beans with thyme make wonderful side dishes. See recipes below. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 8671,"Baked Panzanella Caprese Butter, for greasing baking sheet 5 vine-ripened tomatoes, cut into 1/2-inch thick slices 2 tablespoons balsamic vinegar 2 (8-ounce) balls fresh mozzarella cheese, sliced into 1/4-inch thick slices and patted dry with paper towels 2 cloves garlic, minced 1/2 packed cup chopped fresh basil leaves Olive oil, for drizzling Kosher salt and freshly ground black pepper 4 to 8 (1/2-inch thick) slices country white bread Instructions: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 9 by 12-inch rimmed baking sheet. Set aside. Arrange the tomato slices on the bottom of the baking sheet in a single layer. Drizzle with the balsamic vinegar. Lay the cheese slices on top in a single layer. Sprinkle with the garlic and basil and drizzle with olive oil. Season with salt and pepper, to taste. Arrange the bread slices on top and drizzle with olive oil. Bake for 25 minutes until the filling is bubbling and the bread is crisp and golden. Remove the pan from the oven and let cool for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 8672,"Roasted Sweet Potato Wedges with Saffron Aioli 3 cloves garlic, chopped 1 teaspoon kosher salt 1 large egg yolk* 1 tablespoon white wine vinegar 1 tablespoon warm water 1 tablespoon freshly squeezed lemon juice Pinch saffron 1 1/3 cup golden-colored extra-virgin olive oil (See Cook's Note) 4 sweet potatoes (about 2 pounds), scrubbed and blemishes removed 2 tablespoons extra-virgin olive oil Kosher salt Instructions: To make the aioli: Lightly sprinkle the garlic with a pinch of the salt and smash it into a paste with the side of a cook's knife. Set aside. Pour about 2 inches of water into a small saucepan and bring to a simmer over medium heat. In a medium, heatproof bowl, whisk together the remaining salt, egg yolk, vinegar, water, lemon juice, and saffron until light and frothy. Place the bowl over the simmering water and whisk constantly until the yolk mixture is just warmer than room temperature, about 20 seconds. Remove from the heat and whisk in the garlic paste. While whisking constantly, gradually drizzle in the olive oil until a smooth and slightly thick sauce is formed. Store in the refrigerator until ready to use. Meanwhile, make the sweet potatoes: Position a rack in the center of the oven and preheat to 425 degrees F. Put a baking sheet on the center rack and preheat for 10 minutes. Quarter the sweet potatoes and leave the skins on. In a large bowl, toss the wedges with the olive oil. Carefully remove the hot baking sheet from the oven and place the wedges evenly spaced on the pan, cut-side down. Bake until the bottoms of the potatoes are lightly browned, about 15 minutes. Carefully remove the hot baking sheet from the oven. Turn the wedges so the other cut side comes in contact with the hot baking sheet. Continue to bake the sweet potatoes until both sides are browned and tender, about 15 minutes more. To serve, arrange the sweet potatoes on a platter, and season with salt, to taste. Drizzle the potatoes with some of the aioli. Serve warm. Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made on California, southern France, and Sicily. *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, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 8673,"Chocolate Beet Bundt Cake Nonstick cooking spray Cocoa powder, for dusting 2 cups all-purpose flour
1/2 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup vegetable oil
4 ounces dark chocolate, coarsely chopped
4 eggs
2 cups pureed cooked beets
1 cup confectioners' sugar 2 tablespoons milk
2 teaspoons vanilla extract
Instructions: For the cake: Preheat the oven to 375 degrees F. Lightly grease a 10-cup bundt pan with nonstick cooking spray. Dust with cocoa powder and tap out the excess. In a medium bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder and salt. Melt the oil and chocolate together over a double boiler, whisking to combine. Remove from the heat, and add the eggs one at a time, beating after each addition. Stir in the pureed beets. Add the dry ingredient mixture in three parts, stirring to just combine after each addition. Pour the batter into the prepared pan, smooth the top and place in the oven. Bake until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes. For the glaze: In a medium bowl, whisk together the confectioners' sugar, milk and vanilla extract until smooth. Drizzle over the cooled cake. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 8674,"Basmati Rice Pilaf with Apricots 1/4 cup chopped dried apricots 2 wide strips lemon zest 2 cups cold water 3 tablespoons unsalted butter 1 teaspoon garam masala (an Indian spice blend) 1 medium onion, diced 1 1/4 teaspoons kosher salt 1 cup basmati rice, lightly rinsed and drained Freshly ground black pepper 1 bay leaf 1/3 cup fresh mint leaves 1/4 cup toasted unsalted pistachios or cashews Instructions: Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes. Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts. Game Plan: Toast the nuts while the rice cooks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 8675,"Beet Risotto with Pecorino 2 tablespoons extra-virgin olive oil 1/3 cup minced shallots
Kosher salt and freshly ground black pepper
2 cups arborio rice
1 clove garlic, minced
1 cup red wine
4 cups fresh red beet juice
1 1/2 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup finely grated pecorino, plus extra for garnish
Roasted Red Beets, recipe follows 2 tablespoons finely chopped fresh chives 4 to 5 red beets, washed of excess dirt 2 tablespoons extra-virgin olive oil
3 cloves garlic, roughly chopped
1 sprig fresh rosemary
Kosher salt and freshly ground black pepper
Instructions: Add the oil and shallots to a large, high-sided saute pan over medium heat. Sprinkle with a pinch of salt, then cover and sweat (do not caramelize) for 2 to 3 minutes. Add the rice and toast for about 5 minutes, stirring to coat the grains with oil. Add the garlic and cook, stirring, until aromatic. Deglaze the pan with the red wine. Meanwhile, in a medium saucepan, warm the beet juice and vegetable stock. Slowly add the beet juice mixture to the risotto pan, one ladle at a time, stirring and adding ladlefuls only once the previous has been absorbed. Cook in this manner until the rice is tender and all the liquid has been added, 30 to 40 minutes. Stir in the butter and then the pecorino. Taste for seasoning and adjust as needed. Serve garnished with Roasted Red Beets, more pecorino, and chives. Preheat the oven to 350 degrees F. Place the beets in the center of a large piece of foil and drizzle with the olive oil. Add the garlic, rosemary and some salt and pepper. Crimp the edges of the foil together to seal. Roast until tender, 40 minutes. When cool enough to handle, remove the skins and cut the beets into dice. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 8676,"Sangria 1/2 cup sugar 1/4 cup water 1 large lemon 1 large orange 1 small apple, cored and thinly sliced 1 (750 ml.) bottle dry red wine (recommended: Rioja) 1/2 cup Grand Marnier Instructions: Combine the sugar and water in a small saucepan over medium heat and cook, stirring until sugar dissolves. Remove from heat and allow to cool. Thinly slice 1/2 of the lemon and 1/2 of the orange. Combine in large pitcher. Juice the other halves of the lemon and orange and add juice and rinds to the pitcher. Add the apple, wine, Grand Marnier and chilled syrup to the pitcher and stir until well mixed. Refrigerate until thoroughly chilled, about 2 hours. Serve straight up or on the rocks. ","[Rioja, Tempranillo, Garnacha, Cava]" 8677,"Rosetta's Green Bean and Potato Salad 1 pound green beans, trimmed and halved crosswise 2 pounds small (not baby) red potatoes
1/2 small red onion, thinly sliced into half-moons
4 vine-ripe tomatoes, cut into 1-inch chunks
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Generous pinch dried basil
Salt and pepper Handful fresh basil leaves, torn, for garnish
Instructions: Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly. Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking. When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8678,"Beef Grillades with Cheesy Fresh Corn and Sweet Onion Grits 1 1/2 pounds top round steak (1/2-inch thick) Kosher salt and freshly ground black pepper 1 tablespoon Spanish paprika 1 teaspoon New Mexican cl powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1/4 teaspoon cl de arbol powder 2 cups all-purpose flour 2 tablespoons unsalted butter 2 tablespoons canola oil, plus more if needed 2 Vidalia onions, halved and thinly sliced 1 poblano cl, thinly sliced 1 red bell pepper, thinly sliced 2 cloves garlic, thinly sliced 2 cups homemade chicken stock or low-sodium canned chicken broth One 16-ounce can diced tomatoes, drained 2 sprigs fresh thyme 1 bay leaf Splash red wine vinegar Honey 1/4 cup chopped fresh parsley 2 tablespoons unsalted butter 1 tablespoon canola oil 1 small Vidalia onion, finely diced 3 ears fresh corn, kernels removed Kosher salt and freshly ground black pepper 2 cups whole milk 1 1/2 cups stone-ground grits 1 1/2 cups grated aged white cheddar 1/4 cup grated Parmesan 3 green onions, green and pale green parts only, thinly sliced, plus more for garnish Poached eggs, for serving, optional Fresh parsley leaves, for garnish Instructions: Preheat the oven to 350 degrees F. For the grillades: Cut the steak in half. Sandwich each half between 2 pieces of plastic wrap or wax paper, and pound to an even 1/8-inch thickness. Sprinkle the steak on both sides with salt and pepper, and cut into 2-inch pieces. Mix the paprika, New Mexican cl powder, garlic powder, onion powder, oregano and cl de arbol powder in a small bowl until combined. Put the flour in a shallow baking dish and season it with salt and pepper. Heat the butter and canola oil in a large, high-sided saute pan over high heat. Working in batches, coat the steak pieces in the seasoned flour, shaking off the excess, and brown them on both sides in the hot fat. Transfer the steak to a plate as you finish each batch. Add the onions, poblano and red pepper to the pan, adding more oil if needed, and cook until the vegetables are very soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the spice mixture and cook, stirring, for 1 minute. Add the chicken stock, tomatoes, thyme and bay leaf, and bring to a boil. Return the beef to the pan, cover and transfer to the oven to cook until tender, about 45 minutes. When done, remove the beef to a plate and cover to keep warm. Using potholders, move the pan to the stovetop and set over high heat. Cook, stirring occasionally, until the sauce has thickened into a gravy, about10 minutes. Season with a splash of vinegar. Add honey, salt and pepper to taste; stir in the parsley. Before serving, return the grillades to the pan, cover and warm them up over medium-low heat. For the grits: Heat the butter and canola oil in a large saucepan over medium-high heat. Add the onion and cook until soft. Add the corn, season with salt and pepper and cook for a few minutes. Add the milk and 3 cups water and bring to a boil. Slowly whisk in the grits until well combined and continue whisking until smooth. Reduce the heat to low and cook, stirring occasionally, until thickened and smooth, about 45 minutes; add more water as needed to keep the mixture creamy. Remove from the heat, and whisk in the cheddar and Parmesan and the green onions. To serve: Use a slotted spoon to transfer the grillades to a shallow platter. Pour over some of the gravy. Top with the grits, poached eggs if using, and some of the remaining gravy. Garnish with green onions and parsley. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 8679,"Peas and Prosciutto 2 tablespoons extra-virgin olive oil 4 ounces sliced prosciutto (1/8-inch thick), sliced into ribbons
1 shallot, minced 2 cloves garlic, minced
1 pound frozen peas, thawed
Pinch red pepper flakes
Kosher salt
1 teaspoon lemon zest
Instructions: Heat the olive oil in a large skillet over medium heat. Add the prosciutto and cook until crisp and golden brown, about 2 minutes. Add the shallots and garlic; cook 2 to 3 minutes. Add the peas and red pepper flakes, and saute until the peas are heated through. Season lightly with salt and finish with lemon zest before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 8680,"Suckling Pig Tacos 1/2 cup honey 12 black peppercorns
6 cloves garlic, crushed
6 sprigs fresh thyme
2 bay leaves
2 lemons, halved and juiced Kosher salt and pepper 1 suckling pig (about 12 pounds)
Corn tortillas, for serving Apple cider vinegar
Pineapple Pico, recipe follows Tomatillo Salsa, recipe follows 2 jalapenos, small-diced Juice of 2 limes 1 bunch fresh cilantro, finely chopped 1 red onion, small-diced 1 red bell pepper, small-diced 1 pineapple, small-diced Kosher salt
6 medium tomatillos 1 jalapeno, stemmed 6 sprigs cilantro, roughly chopped 1/2 cup chopped white onion Kosher salt
Instructions: Make the brine by adding the honey, peppercorns, garlic, thyme, lemons and lemon juice, 1/2 cup salt and 6 cups water to a medium saucepot. Bring to a simmer and cook for 5 minutes to allow the flavor and aroma to build. Remove from the heat, add 4 cups of ice and stir until the ice has melted and the brine has cooled. Place the suckling pig in a double-lined trash bag and pour the brine over. Place in a cooler or refrigerate for 12 hours. Preheat the oven to 275 degrees F. Remove the pig from the brine, place it on a large baking sheet and pat dry. Sprinkle inside and outside with salt and pepper. Cover the pig's ears, snout and tail with aluminum foil. Cook for 4 to 4 1/2 hours (20 minutes per pound). Remove the foil from the ears, snout and tail. Let rest for 15 to 20 minutes. To serve, warm up tortillas on a medium-hot grill or nonstick saute pan. Keep warm. Carve, pull or chop the roasted pig and hold warm. Taste and season with apple cider vinegar and salt as needed. Serve with Pineapple Pico and Tomatillo Salsa. Mix together the jalapenos, lime juice, cilantro, red onions, bell peppers and pineapple in a bowl. Season with salt. Preheat the broiler. Broil the tomatillos and jalapeno on a baking sheet placed 4 inches below the heat source, until darkly roasted and blackened in spots, about 5 minutes. Flip and broil until splotchy-black and blistered, 4 to 5 minutes more. Add the tomatillos and jalapeno, as well as the delicious juice that has run onto the baking sheet, to a blender. Add the cilantro and 1/4 cup water and blend to a coarse puree; scrape into a serving dish. Rinse the onions under cold water, then shake to remove the excess moisture; stir into the salsa. Season with salt, about a generous 1/4 teaspoon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 8681,"Chicken Mozzarella Pasta 1 pound penne or rigatoni 2 tablespoons olive oil, plus more for drizzling
2 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 cloves garlic, minced
1 large onion, finely diced
One 25-ounce jar good-quality marinara sauce
1/2 teaspoon crushed red pepper flakes, or more to taste 2 tablespoons minced fresh parsley
8 ounces fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus grated Parmesan, for serving 12 basil leaves, cut into chiffonade Instructions: Cook the pasta according to the package directions. Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate. In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes. Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes. Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes. Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 8682,"Tomatoes Roasted with Pesto 2 to 2 1/2 pounds large red tomatoes 3 tablespoons good olive oil 2 teaspoons dried oregano Kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup Pesto, store-bought or homemade, recipe follows 1/2 cup freshly grated Parmesan cheese 1/4 cup walnuts 1/4 cup pine nuts 3 tablespoons diced garlic (9 cloves) 5 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 425 degrees. Core the tomatoes and then slice them across (not through the stem) in 1/2 inch-thick slices. Arrange the slices in a single layer on a sheet pan. Drizzle the tomatoes with the olive oil and sprinkle with the oregano, 1 1/2 teaspoons salt, and the pepper. Bake the tomatoes for 10 minutes. Remove them from the oven, spread each slice with Pesto, and sprinkle with the Parmesan cheese. Return the tomatoes to the oven and continue baking for 7 to 10 minutes, until the Parmesan is melted and begins to brown. Using a flat metal spatula, put the tomatoes on a serving platter, sprinkle with extra salt, and serve hot, warm, or at room temperature. Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is pureed. Add the Parmesan and puree for a minute. Use immediately or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 8683,"Risotto Cakes 4 ounces low-moisture shredded mozzarella 3 cups low-sodium chicken broth 3 tablespoons unsalted butter 2 large shallots, minced (about 1/2 cup)