1 teaspoon freshly ground black pepper 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon ground Ancho chiles or chili powder 2 teaspoons lime juice teaspoon salt Instructions: Preheat the oven to 375 degrees. Toss all of the ingredients together in a bowl. Spread on a baking sheet and bake 5 minutes, or until lightly browned, shaking the pan once or twice. Serve. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 46855,"Cookie Butter Fudge Cooking spray 1 pound white chocolate, chopped 1 1/4 cups creamy cookie butter (speculoos) 1/2 teaspoon salt 2 tablespoons molasses White nonpareils, for topping Instructions: Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat the foil with cooking spray. Bring 1 inch of water to a simmer in a medium saucepan over medium heat. Combine the white chocolate, cookie butter and salt in a large heatproof bowl and set it over the saucepan (do not let the bowl touch the water). Cook, stirring frequently, until the mixture is completely melted and smooth. (Reduce the heat if steam sputters around the bowl \u2014 you want to prevent any water from getting in the chocolate and causing it to seize.) Remove the bowl from the pan and stir in the molasses. Wipe the water from the bottom of the bowl, then pour the mixture into the prepared baking dish. Spread evenly with a rubber spatula and top with white nonpareils. Let set at room temperature, 1 to 2 hours. Cover with plastic wrap and refrigerate until chilled but not hard, about 30 minutes. Lift the fudge out of the baking dish and peel off the foil. Cut into 1-inch squares with a sharp knife. (If the fudge is too hard or starts to crack when cut, let soften slightly at room temperature, 10 to 20 minutes.) ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 46856,"Giant Sprinkle Macaroons 1 cup sweetened condensed milk (reserve the rest of the can to add to your morning coffee!) 2 teaspoons clear imitation vanilla
1/2 teaspoon almond extract
One 14-ounce bag sweetened shredded coconut
2 large egg whites
1/4 teaspoon kosher salt
1/4 cup rainbow sprinkles, plus more for sprinkling 1/3 cup rainbow sprinkles 3 ounces chocolate (any kind!)
Instructions: For the macaroons: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment and set aside. In a large bowl, combine the condensed milk, vanilla and almond extract. Mix in the coconut and set aside. In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture, then gently fold in the sprinkles. Spoon lightly packed 2-inch balls of the mixture onto the baking sheets, 1 inch apart, and sprinkle the tops with more sprinkles. Bake until golden brown; begin checking for doneness at 18 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely. For the topping: Place the sprinkles in a shallow dish. Microwave the chocolate in a microwave-safe bowl in 30-second increments, stirring after each, until melted (or melt in a saucepan over low heat, stirring often). Dip the bottoms of the macaroons in the chocolate, scrape off any excess and then dip the chocolate in the sprinkles. Place back on the parchment and let cool at room temperature or in the fridge. These can be kept at room temperature for about 3 days or in the fridge for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 46857,"Japanese Thirst Killer Phosphate 1-ounce cracked ice 1-ounce orgeat (almond) syrup 2 dashes \solution of phosphate\ or citric acid (lemon juice will work) 2 dashes angostura bitters 4 ounces grape juice Seltzer water Slice pineapple, for garnish Instructions: In a 12-ounce glass add ice, almond syrup, lemon juice, and bitters. Fill up with grape juice and seltzer water. Garnish with pineapple.
Sells for 10 to 15 cents. ","[Chardonnay, Riesling, Gewrztraminer]" 46858,"Tangy Green Guacamole 3 large ripe avocados, preferably the pebbly-skin Hass variety 1 cup Roasted Tomatillo Salsa 1/2 cup chopped fresh cilantro, plus a few leaves, for garnish 1/2 teaspoon salt Instructions: Remove the little nub of stem that is still usually lodged at the top of each avocado. Cut each avocado in half by slicing straight down through that spot where the stem was attached, until you reach the pit, then rotating the knife all the way around the pit. Twist the 2 halves apart, then scoop out the pits. With a spoon, scoop out the soft flesh from the skins, collecting it in a large bowl as you go. Coarsely mash with the spoon (or you can use an old-fashioned potato masher or large fork). Gently stir the salsa into the avocado mixture, along with the cilantro. Taste and season with salt. Cover with plastic wrap directly on the surface and refrigerate until you're ready to serve. (Not only will the guacamole improve if made 1/2 hour or so before serving, but also it will maintain its fresh look longer if served cold.) Scoop into a decorative bowl, garnish with cilantro sprigs and you're ready to set it out for your guests to enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46859,"Juice Pulp Quick Bread Nonstick cooking spray, for spraying the loaf pan 2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom, optional 3/4 cup packed light brown sugar
3/4 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
Instructions: 1 1/2 cups fruit and vegetable pulp leftover from a juicer (We used 1 cup berry/apple and 1/2 cup carrot, but any combination will work here. See Cook's Note) Preheat the oven to 350 degrees F; spray a 9-by 5-inch loaf pan with nonstick cooking spray (see Cook's Note). In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt and cardamom if using. In another large bowl, whisk together the light brown sugar, vegetable oil, granulated sugar, vanilla and eggs. Add the dry ingredients to the wet in 2 additions, folding together until just combined. Fold in the fruit and vegetable pulp. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Set aside until the pan is cool enough to handle, then unmold the bread onto a wire rack to cool completely before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46860,"Sweet Potato Pancakes 1/2 pound/2 sticks butter 2 1/2 cups brown sugar 1/2 teaspoon salt 2 cups pecan pieces, chopped 1/2 cup heavy cream Instructions: Whisk the eggs, flour, roasted sweet potato puree, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together. If needed, thin the batter with some milk.
Heat the griddle to medium heat. Place two 2-ounce dollops of batter on the griddle. Cook for 3 to 4 minutes on each side. Place the pancakes on serving dish and ladle 3 ounces of Butter Pecan Sauce over the pancakes. Garnish with confectioners' sugar if desired. Slowly melt the butter, turn the heat up to medium and add the brown sugar and salt. Whisk together until the sugar is melted. Turn off the heat and add the pecans and cream. Whisk until evenly incorporated. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 46861,"American Meat Sauce 1 tablespoon olive oil 1 large onion, diced 1 large green bell pepper, stemmed, seeded and diced 2 large celery stalks, diced 3 cloves garlic, chopped Kosher salt and freshly ground black pepper 1 1/2 pounds ground beef chuck One 6-ounce can tomato paste 1/2 teaspoon dried oregano 1 tablespoon Worcestershire sauce Two 28-ounce cans whole tomatoes, crushed by hand 1 tablespoon sugar 1 dried bay leaf Instructions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until the onion becomes translucent but does not get any color, about 10 minutes. Increase the heat to medium-high, add the bell pepper, celery, garlic, a generous pinch of salt and a few grinds of pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the beef, a generous pinch of salt and a few grinds of pepper to the pot and cook, stirring to break the meat into small bits, until browned, about 10 minutes. Stir in the tomato paste and oregano and cook, stirring, for 3 minutes. Add the Worcestershire sauce, tomatoes with their juices, sugar and bay leaf. Bring to a boil, reduce to a simmer and cook, stirring occasionally, until thickened, about 45 minutes. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 46862,"Roast Pork Loin 4 to 6 pounds pork loin, trussed with butcher twine 4 to 6 garlic cloves, chopped 4 to 6 tablespoons fresh thyme, picked and chopped Salt and freshly ground pepper Olive oil Instructions: Rub pork loin with garlic and thyme and season well with salt and pepper. Drizzle with olive oil. Marinate in a plastic bag for at least 2 hours to overnight. Brown all sides and roast on a rack in a roasting pan in a preheated 350 degree oven. Cook until center of loin reaches 160 degrees, about 1 hour and 20 minutes. Allow to rest for 10 minutes before carving. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 46863,"Pasta d'Autunno 1 onion 2 red bell peppers 1/2 pound fresh mushrooms, preferably Shiitake or wild mushrooms 3/4 pound medium-size pasta shells 1/4 cup olive oil 1/2 pound green beans 10 fresh sage leaves, or 1/2 teaspoon dried sage 1 cup chicken or vegetable broth Salt and freshly ground pepper to taste 1/4 cup dry goat cheese-optional Instructions: Bring a large pot of salted water to a boil for the pasta. While water is heating, peel and finely chop the onion. Core, seed and chop the red peppers. Wipe the mushrooms clean with a damp paper towel, remove the stems (you can reserve them for another use-such as making stock), and thinly slice the caps. Add the pasta to the boiling water and cook until tender but still firm to the bite, about 8 to 10 minutes. Meanwhile, heat oil in a large skillet over medium-high heat. Stir in onions and peppers, cover, and reduce heat. Simmer until the vegetables are tender, about 5 minutes. While this is cooking, trim the green beans and cut them into 1-inch pieces. Rinse, pat dry, and mince the sage. Add the chicken broth, mushrooms, green beans, and sage to skillet. Cover and simmer over low heat until all the vegetables are tender, about 5 minutes. Season with salt and pepper. Drain the pasta and portion it out. Ladle some of the vegetables and sauce over each portion, and crumble the goat cheese on top if you wish. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 46864,"Caponata 1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice Extra-virgin olive oil Kosher salt 1 large red onion, cut into 1/2-inch dice Pinch crushed red pepper flakes 1 fennel bulb, cut into 1/2-inch dice 3 ribs celery, cut into 1/2-inch dice 6 garlic cloves, thinly sliced 1 red and 1 yellow bell pepper, cut into 1/2-inch dice 2 zucchini, cut into 1/2-inch dice 1/2 cup water 1/2 cup tomato paste 2 tablespoons sugar 1/4 cup red wine vinegar 1/4 cup golden raisins 1/4 cup capers 1/4 cup pine nuts, toasted 1/2 bunch mint, cut into chiffonade Instructions: Preheat the oven to 400 degrees F. In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve. Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes. Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes. Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day. ","[Barolo, Barbaresco, Chianti, Rioja]

" 46865,"Loosemeat Sandwiches 1 tablespoon vegetable oil, 1 turn of the pan 1 1/4 pounds ground sirloin 1 cup chicken stock, eyeball it, 1/2 a 14-ounce can or box 1 teaspoon sweet paprika 1 teaspoon Worcestershire sauce Salt and pepper 4 burger buns, spilt, or kaiser rolls, split 1/2 yellow skinned onion, finely chopped Instructions: Heat a medium skillet over medium high heat. Add oil and meat to the pan and brown the meat, breaking it up with the back of a wooden spoon as it cooks. Add chicken stock to the meat. Season the meat with paprika, Worcestershire, salt and pepper. When the liquid comes to a bubble, reduce heat to simmer. Cook meat 15 minutes, stirring occasionally. Pile meat into buns or rolls and top with raw finely chopped onions. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 46866,"Vanilla Poached Peaches with Whipped Minted Yogurt 2 cups water 1 cup sugar 1 vanilla bean, split 8 peaches, split and seeds removed 1/2 cup water 1/4 cup sugar 1 cup loosely packed mint leaves 1 cup heavy cream 1 cup full-fat Greek yogurt Mint sprigs, for garnish Raspberries, for garnish Instructions: Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours. For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup. In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture. To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46867,"Piemontese Peach Gratin 3 pounds very ripe peaches, peeled, pitted and sliced 2 tablespoons water 1/2 teaspoon almond extract 1 1/2 sticks unsalted butter 1/2 cup sugar 1/2 cup ground Amaretti (Italian macaroons) 2 cups flour 3 pounds very ripe peaches, peeled, pitted and sliced 2 tablespoons water 1/2 teaspoon almond extract Instructions: Butter 6 individual gratin dishes. Preheat oven to 375 degrees and set a rack in the middle level. Toss peaches with water and extract and divide among the dishes. For the topping, melt the butter and stir in the remaining ingredients in order. Crumble the topping over the individual dishes. Bake the gratins about 30 minutes, until bubbling and the topping has colored. Cool to room temperature and serve with whipped cream or Creme Fraiche. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 46868,"Surf and Turf Scallops, Peas, Corn and Bone Marrow 1 1/2 cups green English peas 1 1/2 cups fresh favas 6 whole yellow corn on the cob Splash cream Salt and freshly ground black pepper 5 carrots 2 small yellow onions 3 tablespoons unsalted butter 1/2 cup fresh favas 1/2 cup English peas 5 marrow bones, marrow removed from bone 1/4 cup all-purpose flour 1/2 tablespoon Aleppo chili pepper Vegetable oil 1/2 pound cleaned fresh scallops 1 lemon 3 oranges 1 package micro mix Maldon sea salt Instructions: Bring a pot of salted water to a boil, make sure that there is an ice bath ready. Blanch the peas and favas separately. Drain and immediately add them to an ice bath. Remove kernels from the corn cobs and reserve the cobs. Add the cobs to a pot with water and cook for 25 minutes to create a quick stock. Next, run the corn through a juicer, strain the liquid and heat slowly in a stainless pot. Add a touch of cream to reinforce the sauce, season with salt and pepper and set aside. Next, finely dice the carrots and onions. Add the butter to a saute pan over medium heat and add the carrots, onions, favas, peas. Cook until tender. Stir in some of the corn stock to make a sauce. Remove from the heat, season with salt and pepper and reserve. Combine the flour and chili pepper. Toss the bone marrow lightly with the flour mixture. Place the marrow in a pan and bake in a preheated 350 degree oven for about 8 to 10 minutes. Heat a skillet with some oil, add the scallops and cook until golden brown on each side. To plate: place a line of the sauce down on each dish. Top with the blanched peas and favas. Using a zester, zest some of the lemons and oranges and sprinkle over the vegetables. Place the scallops and roasted bone marrow around the vegetables and. garnish with micro mix and sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 46869,"No-Churn Matcha Ice Cream One 14-ounce can sweetened condensed milk (about 1 cup) 2 teaspoons matcha powder 1 teaspoon pure vanilla extract Pinch fine salt 1 cup cold heavy cream Instructions: Whisk together the condensed milk, matcha powder, vanilla and salt in a large bowl and set aside. Whip the cream with an electric mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1/2 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 46870,"Chili Dogs Extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, chopped 1 pound lean ground beef 1 medium jar ketchup, about 2 1/2 cups 1 teaspoon chili powder 2 tablespoons prepared yellow mustard Kosher salt and freshly ground black pepper 4 all-beef hot dogs (recommended: Ball Park) 4 hot dog rolls 1/2 cup grated Cheddar Instructions: Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper. While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 46871,"Middle Eastern Pizza 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 4 cloves garlic, minced 1 large red onion, sliced 1 medium yellow onion, coarsely chopped Olive oil 1 pound pizza dough, rested at room temperature for 1 hour 1 medium eggplant, cubed 1/2 teaspoon garlic powder 1/4 tablespoon sumac 1 (32-ounce) can San Marzano tomatoes, diced 1 pound fresh buffalo mozzarella, shredded 1/2 cup pitted kalamata olives, roughly chopped 1/2 cup oil-packed sun-dried tomatoes, roughly chopped 1 1/2 cups French feta cheese, crumbled 1 medium bunch fresh mint, chopped Instructions: Make the sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook until soft, 5 to 7 minutes. Add the garlic powder, sumac and tomatoes and cook until thickened, about 20 minutes. Season with salt and pepper. Make the pizza: Preheat the oven to 500 degrees F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil and stretch the pizza dough to fill the pan (it doesn't have to be perfect since this is a rustic pizza). Brush the dough with olive oil and bake until just golden, 10 to 15 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the eggplant and cumin, season with salt and pepper, and cook until the eggplant is tender, 7 to 10 minutes. Add the garlic and cook 5 more minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a separate skillet over medium heat. Add the red onion and cook, stirring occasionally, until caramelized, about 15 minutes. Reduce the oven temperature to 450 degrees F. Top the crust with 1 cup sauce, the mozzarella, eggplant mixture, caramelized onion, olives, sun-dried tomatoes and feta. Return to the oven and cook until the cheese melts and the crust is golden brown, 15 to 20 more minutes, brushing the crust with olive oil halfway through. Remove the pizza from the oven and brush the crust with olive oil again. Top the pizza with the mint. ","[Syrah, Tempranillo, Garnacha, Barbera]" 46872,"Danish with Goat Cheese and Pear Filling 1 cup (2 sticks) unsalted butter, softened 1/3 cup plus 3 1/2 cups all-purpose flour, plus more for dusting Two .24-ounce packages active dry yeast 1 1/4 cups milk 1/4 cup sugar 1 teaspoon salt 1 large egg 1/2 teaspoon vanilla extract 1 1/4 pounds goat cheese 8 ounces cream cheese 1/3 cup sugar 1/2 teaspoon salt 1 large egg yolk 3 pears 1/4 cup brandy 1 tablespoon honey 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 large egg 2 tablespoons milk Instructions: For the pastry: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1/3 cup of the flour until fluffy. Between two sheets of waxed paper, roll the butter mixture into a 6-by-12-inch rectangle. Place the sheet of butter in the refrigerator or freezer to chill thoroughly. In the bowl of a stand mixer fitted with a paddle attachment, combine the yeast and 1 1/2 cups of the flour. In a saucepan, heat the milk, sugar and salt over medium heat to 115 to 120 degrees F (just slightly warm). Add it to the flour-yeast mixture. Add the egg and vanilla extract and mix on low speed, scraping the sides constantly, until just combined. Raise the speed to high and beat for 3 minutes. By hand, stir in the remaining 2 cups flour a bit at a time until it forms a medium-soft dough. Place the dough on a floured surface and knead until it feels elastic, about 5 minutes. Cover with plastic wrap and let rest 10 minutes. Roll out the dough on a floured surface to a 14-inch square. Remove the wax paper from the chilled pad of butter and place the pad on one half of the dough, leaving a 1-inch margin around the sides. Fold the dough over and seal the butter in by pressing the edges of dough together firmly. Roll the rectangle out to a 20-by-12-inch rectangle. Fold it in thirds like you would a business letter. Again roll the rectangle out to a 20-by-12-inch rectangle. Repeat the folding and rolling out twice more, chilling the dough if the butter becomes too soft. Chill the dough for 30 minutes. Lightly roll out the dough on a floured surface and cut into 4-inch squares. Place them on an ungreased sheet tray and let them rise for 45 minutes. For the filling: While the dough squares are rising, make the filling. In the bowl of a stand mixer, cream together the goat cheese, cream cheese and sugar until well mixed. Add the salt and egg yolk and mix on high, scraping down the sides once or twice along the way. Set aside in the refrigerator. Preheat the oven to 425 degrees F. Slice the pears, skin and all, into thin 1/4-inch slices. Cut these into 1/2-to-1-inch strips. Place in a nonstick skillet over medium heat and add the brandy, honey, cinnamon, nutmeg and cloves and saute until the pears are soft and the sauce around them thickens, about 5 minutes. Remove from the heat and set aside. For the egg wash: Whisk together the egg and milk. Set aside. To assemble the Danish: Take about a tablespoon of the cheese filling and place it in the middle of each square, elongating the dollop slightly from one corner to the opposite (do NOT get too close to the edges, the filling spreads as it cooks!). Place a few slices of pear on top of each cheese scoop. Using a pastry brush, lightly brush the margin of exposed dough around the filling with the egg wash. Gently bring the opposite corners (not the ones that the filling is stretching towards) to the middle and seal with a pinch. Once all of the pastries are sealed, give the tops a quick brush of egg wash. Bake until golden brown, 7 to 8 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46873,"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]" 46874,"Skillet Spaghetti and Meatballs 8 ounces spaghetti 1 pound ground chuck
1/3 cup seasoned breadcrumbs
1/3 cup grated Parmesan, plus more for serving
2 tablespoons heavy cream
1 large egg, beaten
6 garlic cloves, minced
2 tablespoons fresh oregano, minced
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 cup olive oil
1/2 medium onion, diced small
One 28-ounce can crushed tomatoes
1 teaspoon crushed red pepper flakes 6 ounces grated \supermarket\ or low-moisture mozzarella
8 to 10 fresh basil leaves, torn
Instructions: Preheat the oven to 425 degrees F. Cook the spaghetti according to its package instructions, removing from the pasta water 1 minute prior to \al dente. Set aside. Meanwhile, combine the beef, breadcrumbs, Parmesan, cream, egg, half the garlic and 1 tablespoon oregano in a large bowl. Sprinkle with salt and pepper. Using your hands or a wooden spatula, mix together until well combined. Portion into 10 meatballs. Set aside. Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs, turning as needed, until browned on all sides, 5 to 6 minutes. Move the meatballs to the edge of the skillet. Reduce the heat to medium and add the onion to the center of the skillet, along with the remaining garlic and oregano. Cook to release the flavor, a minute or two. Add the tomatoes and crushed red pepper, along with 1/2 cup hot water. Season with a pinch of salt and pepper, then carefully stir the meatballs into the sauce. Simmer, allowing the sauce to reduce slightly and the meatballs to finish cooking, about 15 minutes. Taste and adjust seasoning as needed. Add the pasta to the skillet and toss with the sauce, making sure to thoroughly coat the noodles in the sauce. Arrange the meatballs on top of the pasta and sprinkle the mozzarella on top, being careful not to completely cover the meatballs and sauce (so it looks pretty after baking) and transfer to the oven. Bake until bubbly and the cheese is completely melted, about 12 minutes. Remove the skillet from the oven and top with Parmesan and the fresh basil. Serve straight from the skillet. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 46875,"Peanut Butter Sandwich Cookies 1 stick butter, softened 1/2 cup creamy peanut butter 1/2 cup sugar 1/4 cup light brown sugar, lightly packed 1/2 teaspoon pure vanilla extract 1 egg 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 cup quick oats Peanut Butter Molasses Buttercream, recipe follows 1 stick butter, at room temperature 1/2 cup peanut butter 3/4 cup powdered sugar 2 tablespoons molasses 1 tablespoon heavy cream 3/4 cup creamy peanut butter 3/4 cup strawberry jam Instructions: Preheat oven to 350 degrees F. Cream the butter and peanut butter together in a large mixer on high. Add the sugar, brown sugar and vanilla and continue to beat until the mixture is fluffy. Add the egg and beat until combined. Mix the flour, baking soda, baking powder, and oats together in a separate bowl and add to the butter mixture. Mix until well combined. Place the batter onto a sheet pan by the tablespoonful, leaving about 2 inches between each cookie. Bake in the top half of the oven until the cookies are golden, about 10 minutes. Remove and let cool. When the cookies are completely cool, put a teaspoonful of the butter cream or simply just some peanut butter and strawberry jelly, or chocolate-hazelnut spread into the center of half of the cookies. Top with the remaining cookies, pressing down until the filling squeezes out a bit. Refrigerate until ready to serve. Pinch salt Cream the butter and peanut butter together using an electric mixer. Add the sugar and molasses and beat until thick and creamy, about 2 minutes. Add the heavy cream and salt and beat one additional minute. Spread on the cookies immediately.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46876,"Sauteed Mushrooms 1 tablespoons olive oil 1 tablespoons unsalted butter 1 small shallot, minced 1 pound button mushrooms, sliced thin Kosher salt Freshly ground black pepper 2 tablespoons dry Spanish sherry Instructions: Heat olive oil and butter over medium high in a heavy skillet until butter foams. Add shallot and cook, stirring, until it begins to soften, about two minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until mushrooms begin to soften, about four minutes, and add sherry. Continue cooking and stirring until liquid has evaporated and mushrooms are tender and beginning to brown. Serve immediately. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Barbera]" 46877,"Cheese Munch Chicken 2 ounces butter 1 pound chicken tenders 1 cup grated Parmesan 3 cups cheese crackers 1/4 teaspoon chili powder 1/4 cup fresh parsley, finely chopped 1/4 cup fresh basil, finely chopped 2 eggs 1/4 cup milk or water Instructions: Melt butter in 9 by 9 baking dish and set aside. Wash and dry chicken. Combine Parmesan, cheese crackers, and chili powder into large freezer bag. Crush these ingredients until they resemble course bread crumbs. Add parsley and basil. Preheat oven to 375 degrees F. In a shallow bowl, mix eggs and 1/4 cup of water or milk. Dip the chicken into the egg wash, transfer to the bag of breadcrumbs and shake until coated. Place coated tenders in baking dish. Cook 5 to 6 minutes on each side or until cooked through with no pink meat showing and the juices run clear when pierced with a fork. Serve with dipping sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46878,"Kale Salad with Chicken 1/3 cup olive oil, plus more for oiling the grill grates 2 bunches black kale, leaves stripped and roughly chopped (about 8 cups) 1 small red onion, thinly sliced Zest of 1 lemon and 1 tablespoon juice Kosher salt and freshly ground black pepper One 4-ounce log fresh goat cheese, crumbled 8 thin chicken cutlets (about 2 pounds total) 1/3 cup roasted salted almonds, chopped Prepare an outdoor grill for medium-high heat. Instructions: Toss the oil, kale, onion, lemon zest and juice together in a large bowl until well combined. Season with salt and pepper, add the goat cheese and toss carefully so the goat cheese stays in clumps. Set aside. Sprinkle the chicken generously with salt and pepper. Lightly oil the grill grates. Grill the chicken, flipping once, until lightly charred and cooked through, about 2 minutes per side. Transfer to a cutting board and slice into strips. Divide the salad among 4 plates and top with the chicken and almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 46879,"Aloo Gobi (Punjabi-style Cauliflower and Potatoes with Ginger) Peanut or canola oil, for shallow frying 1 pound boiling potatoes, peeled and cut into thick 2 by 1 by 1-inch fries 1 head cauliflower (1 3/4 pounds), cut into delicate florets 1 tablespoon peeled finely chopped fresh ginger 1/4 teaspoon ground turmeric 3/4 to 1 teaspoon salt 1/4 teaspoon cayenne 1 teaspoon ground cumin 1 teaspoon ground coriander 3 tablespoons water 2 to 3 tablespoons coarsely chopped cilantro leaves Instructions: Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46880,"Prickly Pink Margarita 1 part Sauza? Signature Blue Silver Tequila 1/2 part Dekuyper Triple Sec 1/2 part prickly pear syrup 1 part limeade Instructions: Combine all ingredients in a shaker with ice and shake. Strain into glass and serve. Garnish with prickly pear slice and lime wedge (optional). ","[Tequila, Cava, Moscato]" 46881,"Peanut Butter Cookie Dough Truffles 1 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon fine salt 2/3 cup chunky peanut butter 1/3 cup granulated sugar 1/4 cup packed light brown sugar 4 tablespoons unsalted butter, at room temperature 1 tablespoon plain yogurt 1/2 teaspoon nonalcoholic vanilla extract 1 cup milk chocolate chips 1 tablespoon vegetable shortening or coconut oil Instructions: Line a baking sheet with parchment paper.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degree F. Sift in a medium bowl, then whisk in the baking powder and salt (see Cook's Note). Beat the peanut butter, granulated sugar, brown sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Scoop tablespoonfuls of the dough, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour. Melt the chocolate chips and shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Chill the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46882,"Creamy Hummus and Smoked Turkey Sandwich 1 tablespoon Creamy Veggie Hummus, recipe follows 1 mini whole wheat bagel, toasted 3 baby spinach leaves 1 slice tomato 3/4 ounce smoked turkey (about 1 thin slice folded into quarters) 3 thin slices cucumber 4 ounces Neufchatel, room temperature 1/4 cup prepared hummus 4 sun-dried tomatoes, roughly chopped 1 small carrot, roughly chopped 1 small clove garlic 1 scallion, roughly chopped Instructions: Spread the Creamy Veggie Hummus on the bottom half of the bagel, then top with the spinach leaves, tomato, turkey, cucumbers and the other half of the bagel. Wrap the sandwich in a paper towel and then aluminum foil. Pulse Neufchatel, hummus, tomatoes, carrots, garlic and scallion in a food processor until fully mixed, but somewhat chunky. Transfer to a container. This spread will keep well in the refrigerator for about a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 46883,"Escalloped Cabbage Casserole 2 tablespoons butter, plus more for greasing the pan Kosher salt 1 head green cabbage
2 tablespoons all-purpose flour
1 cup milk
Freshly ground black pepper One 15-ounce jar processed cheese sauce or dip, such as Cheez Whiz 1 cup grated pepper Jack cheese
1 jalapeno pepper, sliced into rounds, seeds removed
Paprika, as needed
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-9-inch baking dish. Bring a medium pot of salted water to a boil. Slice the cabbage into 4 wedges. Remove the hard inner core. Parboil the wedges for 1 to 2 minutes. Drain very well, then arrange in the prepared baking dish. In a medium skillet over medium heat, melt the butter. Whisk in the flour and cook for a minute or 2. Whisk in the milk, add a pinch of salt and pepper and cook until beginning to thicken. Turn off the heat and stir in the processed cheese and pepper Jack. Pour the cheese mixture over the cabbage. Dot with the jalapeno rounds and sprinkle on some paprika. Bake until golden and bubbly, about 20 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 46884,"Cheesy Mashed Potatoes 3 pounds russet potatoes, peeled and cut into chunks 8 tablespoons (1 stick) butter 1/2 cup milk
Salt and freshly ground pepper
1 cup shredded cheddar
Instructions: Place the potatoes in a large pot and cover with water by an inch. Bring to a boil over high heat, then reduce to simmer. Cook until the potatoes are fork tender, 25 to 30 minutes. Drain. Return the potatoes to the pot and add the butter, milk and some salt and pepper. Mash the potatoes to the desired consistency. While still hot, fold the cheese into the mash and stir to melt. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 46885,"Sliced Avocado Salad 1/4 cup unsalted shelled pumpkin seeds 1/4 cup unsalted shelled sunflower seeds 1/4 cup puffed rice cereal
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
2 teaspoons olive oil
1/2 teaspoon lime zest
4 avocados
Pickled Onions, recipe follows Good-quality olive oil, for serving
Crumbled cotija cheese, for serving
Flaky sea salt
Lime wedges, for serving
1/3 cup apple cider vinegar 1 tablespoon sugar
2 teaspoons kosher salt
1 1/2 cups thinly sliced red onion
Instructions: Preheat the oven to 375 degrees F. Toss the pumpkin seeds, sunflower seeds and puffed rice with the cumin, chili powder, garlic powder and kosher salt in a bowl. Add the oil and toss to coat. Place on a baking sheet in a single layer and bake until toasted, about 10 minutes. Toss with the lime zest and set aside. Cut the avocados in half and peel. Place the flat side of each avocado on a cutting board and slice at an angle. Plate half an avocado on each plate and top with some of the Pickled Onions and toasted seed mixture. Finish with a drizzle of good-quality olive oil, a sprinkle of cotija and a pinch of flaky salt. Serve with a lime wedge. Combine the apple cider vinegar, sugar, salt and 1/4 cup water in a small pot. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 46886,"Classic Mock Meatloaf with Mushroom Gravy 9 slices (8 ounces) commercial whole wheat bread (such as Arnold or Pepperidge Farm) 2 cups (8 ounces) walnuts 3 large eggs 3 medium onions, diced 1 small green bell pepper, diced 1 small celery rib, minced 1 small bunch parsley, stems discarded and leaves chopped 2/3 cup canned crushed tomatoes or 1 (16-ounce) can diced tomatoes, drained very well 1 1/2 tablespoons canola oil 1 teaspoon poultry seasoning 1 teaspoon salt Generous seasoning freshly ground black pepper 4 tablespoons unsalted butter 2 cups (8 ounces) thinly sliced mushrooms 1/4 cup unbleached flour 2 1/2 cups vegetables stock, store-bought or homemade 1/4 cup dry red wine 2 tablespoons tamari soy sauce Freshly ground black pepper to taste Instructions: Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool. Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper. Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl. Process the walnuts until finely ground and mix into the breadcrumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the breadcrumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot. Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 46887,"Chocolate Kiss Caramel sauce, for the rim Cocoa powder, for the rim
1 1/4 ounces cognac, such as Hennessy VSOP 1 ounce half-and-half 1/2 ounce oloroso sherry, such as Lustau 1/2 ounce Bitter Chocolate Syrup, recipe follows 1/2 ounce Simple Syrup, recipe follows Grated fresh nutmeg, for garnish 4 ounces chopped bittersweet chocolate (70 percent), such as Valrhona 1 cup sugar Instructions: Put a little caramel sauce on one plate and cocoa powder on another. Dip the edge of a martini glass first in the caramel, then in the cocoa powder. Put the cognac, half-and-half, sherry, Bitter Chocolate Syrup and Simple Syrup in a cocktail shaker and DRY SHAKE vigorously to mix the ingredients together well. Add ice and shake vigorously again. Taste for balance, single-strain into the prepared glass, garnish with fresh nutmeg and serve. Mix the chocolate with 4 ounces warm water in a small bowl until melted. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Riesling, Moscato, Port, Tawny Port]

" 46888,"Fried Bologna Bites 1 small yellow summer squash, very thinly sliced (about 1 1/4 cups) 1/2 cup apple cider vinegar
1 tablespoon sugar
1 tablespoon pickling spice
1 sprig fresh dill
Kosher salt
4 slices sourdough bread 8 thin slices bologna
2 tablespoons unsalted butter
1 tablespoon grainy mustard
Tiny fresh dill sprigs, for garnish
Instructions: For the pickles: Put the squash in a medium bowl. Combine the vinegar, sugar, pickling spice, dill, 3/4 teaspoon salt and 1/2 cup water in a small saucepan and bring to a boil. Pour over the squash and let stand 30 minutes at room temperature. For the sandwiches: Meanwhile, lightly toast the bread, then cut out rounds with a 2-inch cookie cutter (discard the trimmings). Use a slightly larger cutter (about 2 1/4-inches) to cut out rounds from the bologna. Melt the butter in a large nonstick skillet over medium-high heat. In batches, add the bologna and cook, turning once, until golden brown, about 1 minute per side. Transfer to a cutting board and cut in half. Spread the mustard onto the bread rounds. Top each round with a folded half-slice of bologna, followed by a few slices of pickled squash and sprig of dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46889,"Bloody Mary 3 large stalks celery from the heart, including leaves, plus extra for serving 36 ounces tomato juice (recommended: Sacramento) 2 teaspoons prepared horseradish 1 teaspoon grated yellow onion 1 lemon, juiced 1/2 teaspoon Worcestershire sauce 1/2 teaspoon celery salt 1/4 teaspoon kosher salt 12 dashes hot sauce (recommended: Tabasco), or to taste 1 1/2 cups vodka Instructions: Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46890,"Welsh Cookies 2 cups all-purpose flour 3/4 cup sugar, plus more for sprinkling 2 1/2 teaspoons baking powder 1 teaspoon finely grated orange zest 1 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 1/2 cup unsalted butter (1 stick), cold and diced, plus more for cooking 3/4 cup currants 2 large eggs, slightly beaten 2 to 3 tablespoons buttermilk Melted butter, for cooking Instructions: Whisk the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants. Beat the eggs and 2 tablespoons of the buttermilk together. Stir into the dry ingredients to make a shaggy dough, add more buttermilk if the dough is dry. Gather dough into a disk, wrap in plastic wrap and refrigerate for 1 hour. Roll the dough on a floured workspace into a piece about 1/4-inch thick. Cut into 2 to 3- inch rounds. Heat a griddle or frying pan over medium-low heat. Brush the pan surface with butter. Cook the cookies until slightly brown and cooked through, about 4 to 5 minutes on each side. Transfer to a rack, sprinkle with sugar and cool. Store in a cookie tin. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 46891,"Balsamic Onions 3 small red onions 1/4 cup plus 2 tablespoons good balsamic vinegar 1/4 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 375 degrees. Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 46892,"Cornbread 1 stick (8 tablespoons) unsalted butter, melted, plus more, for the pan 2 cups yellow cornmeal 1 cup all-purpose flour 1/4 cup sugar 4 teaspoons baking powder Pinch cayenne pepper 11/4 teaspoons fine salt 1 1/2 cups milk 2 large eggs Instructions: Preheat the oven to 400 degrees F. Brush the inside of a 9-inch round cake pan with melted butter. Whisk the cornmeal, flour, sugar, baking powder, cayenne and salt together in a large bowl. Whisk the milk and eggs together in a medium bowl. Pour the milk mixture into the cornmeal mixture and stir until just combined; then stir in the melted butter. Transfer the batter to the prepared pan and spread out into an even layer. Bake until lightly browned and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 46893,"Grilled Jerk-rubbed Snapper with Avocado Salsa 4 (1 1/4 pound) yellowtail snappers, scaled, trimmed, and eviscerated Jerk Marinade, recipe follows Avocado Salsa, recipe follows 1 bunch thyme, picked and chopped 1 bunch cilantro, leaves only, chopped 1 bunch Italian parsley, leaves only, chopped 2 allspice berries 2 cloves Pinch cinnamon 1 Scotch bonnet pepper 4 cloves garlic 2 inches fresh ginger, peeled and chopped 1 bunch scallions, chopped 1/4 cup olive oil 1/4 cup red wine vinegar 1 tablespoon lime juice 2 to 3 Haas avocados, peeled, seeded, and chopped 4 limes, juiced 1 round, ripe tomato, chopped 1 bunch cilantro, chopped 1 jalapeno, seeded and minced 1/4 cup olive oil Salt and pepper Instructions: Coat each snapper with 1/4 cup jerk marinade Place on a hot, clean grill. Cook for 8 to 10 minutes on each side. Serve with the Avocado Salsa. Puree all ingredients in a blender until smooth. Reserve. Combine all ingredients together and spoon over snapper when they are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46894,"Daddy's Game Changing Turkey with Quick Pan Gravy 1 (14 to 16 pound) turkey, gizzards and neck removed 6 quarts water 1 bunch sage 1 bunch thyme 1 lemon, halved 1/4 cup kosher salt 1/2 teaspoon whole black peppercorns 1 tablespoon dried marjoram 1 tablespoon dry rubbed sage 1/2 teaspoon cayenne pepper 1/4 teaspoon ground white pepper 1/4 teaspoon ground black pepper 1 teaspoon kosher salt 1 tablespoon extra-virgin olive oil 1/2 bunch thyme 1/2 bunch sage 1 rosemary stalk 6 cloves garlic 1 red onion, quartered 1 cup turkey broth, plus extra if needed Quick Pan Gravy, recipe follows Pan drippings 1 cup white wine 4 tablespoons all-purpose flour 4 tablespoons butter, softened 3 cups turkey broth Kosher salt and freshly ground black pepper Instructions: Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels. In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the countertop for about 2 hours to come to room temperature. Preheat the oven to 400 degrees F. Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine. Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours. Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy. Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46895,"Old-Fashioned Yeast-Raised Doughnuts 1/4 cup butter or margarine 2/3 cup scalded milk 2/3 cup warm water (105 to 115 degrees F) 2 packets active dry yeast 3/4 cup sugar 5 cups sifted flour (approximately) 2 eggs, lightly beaten 1 teaspoon salt 1 teaspoon cardamom 1/2 teaspoon cinnamon 1/2 teaspoon mace Vegetable shortening or cooking oil, for deep fat frying 1/2 cup superfine sugar mixed with 1 teaspoon cinnamon Instructions: Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
While doughnuts are warm, roll in topping. Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds. Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46896,"Chana Masala 1 tablespoon olive oil 1/2 cup medium diced carrots
1/2 cup medium diced celery
1/2 cup medium diced onions
1 tablespoon minced garlic
1 tablespoon curry powder 1 1/2 teaspoons ground coriander One 15-ounce can chickpeas, drained and rinsed
One 13.5-ounce can coconut milk
1/2 lime, juiced Kosher salt and freshly ground black pepper Couscous, for serving Instructions: Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onions and garlic and slowly saute until translucent, about 10 minutes. Add in the curry powder and coriander and toast the spices until fragrant, about 3 minutes. Add the chickpeas and coconut milk and bring to a simmer. Simmer over medium heat until the flavors have melded, 20 to 30 minutes. Add the lime juice and season with salt and pepper. Put some couscous in bowls and serve the chana masala on top. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 46897,"Breakfast Quesadilla Fruit Salsa: 2 Nectarines diced 2 Mangos peeled and diced 1 Cup diced pineapple 2 Tomatoes (medium to large) seeded and diced 1 Red Onion diced 2-6 Jalapeno peppers seeded and diced 2 Tbs. chopped cilantro 2-4 Tbs. Fresh squeezed lime juice Combine all in a medium mixing bowl Salt and Pepper to taste (Recipe can be cut in half) Quesadilla: Torta/Tostada 8 oz. pkg of queso fresco 4-12 strips of bacon 4-8 eggs 1 pkg flour or corn tortillas 1 15 oz can of pinto or black beans (may substitute can of refried beans) 1 large avocado sliced lengthwise Instructions: Cook bacon in frying pan on medium-high until lightly crisp, remove and chop. Open can of beans drain half of the liquid then put into pan. Add about 2 Tbs. of the rendered bacon fat to the beans and cook on medium low, begin mashing the beans with a potato masher or other utensil like a slotted spoon. Once mashed to desired consistency mix in chopped bacon then salt and pepper to taste and remove from heat. (Make sure not to over salt due to the already saltiness of the bacon) Warm 4-8 tortillas by placing them in between two salad size plates face to face (this creates a tortilla warmer effect and will keep them warm without drying them out) and microwave for about 30seconds. Meanwhile begin frying eggs in the remaining rendered bacon fat until done sunny side up or to your desired style. (I like my yolk done easy) Spread refried beans onto individual tortillas then top with slices of queso fresco then plate, return to microwave for 15-20 seconds on high or place flat in a wide pan on medium heat until warm. Once warm place one egg on top of each tortilla with bean and cheese, then top with about 3-4 Tbs. fruit salsa, top that with 3-4 slices of avocado and sprinkle a pinch of chopped cilantro. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46898,"Sweet Potatoes and Brie Flatbread 1/2 sweet potato, peeled and sliced 1/8-inch thick with a mandoline 1/2 small red onion, thinly sliced 2 sprigs fresh rosemary, leaves picked 3 tablespoons olive oil Flour, for dusting surface 1 pound store-bought pizza dough, at room temperature 6 ounces brie cheese, sliced Kosher salt and freshly ground pepper Instructions: Adjust the racks to the middle of the oven and preheat to 475 degrees F. Spray a half baking sheet with nonstick spray. Add the sweet potato to a large bowl and toss with the red onion, rosemary, 2 tablespoons olive oil, salt and pepper. Flour your work surface and stretch the dough out to an oblong rectangular shape. (You may need to use a rolling pin.) Place the dough on a sheet tray and top with the sweet potato mixture in an even layer. Drizzle with 1 tablespoon of olive oil and scatter the slices of brie. Bake until golden and crisp, 15 to 17 minutes. Slice into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 46899,"Warm Chocolate Cake a la Kiev 6 ounces bittersweet chocolate 4 ounces (1 stick) unsalted butter plus melted butter for filo 3 eggs 3/4 cup sugar 1/4 cup cocoa 12 sheets filo dough Instructions: Over barely simmering water, melt chocolate and butter. Over boiling water, whisk eggs and sugar until 165 degrees and thickened. With electric mixer, whisk eggs to ribbon stage. Fold in chocolate. Sift cocoa and fold in. Refrigerate for 1 hour. Butter and layer 2 sheets of filo. Fold into quarters. Place 1/6th of cake batter in center and pull up sides of filo to wrap. Flip over into 2 1/4-inch entremet ring, or individual foil muffin pan. Repeat with other batter to make 6. Refrigerate for 30 minutes. Preheat oven to 400 degrees. Bake cakes for 12 minutes until browned. Invert onto platter and serve hot. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 46900,"Grilled Peaches with Raspberry Sauce and Lemon Cream 3 cups fresh raspberries 1 tablespoon fresh lemon juice 1 tablespoon raspberry liqueur 4 tablespoons granulated sugar 1 cup cold heavy cream 1 tablespoon superfine sugar 1 tablespoon fresh lemon juice 2 teaspoons finely grated lemon zest 6 large peaches 6 tablespoons unsalted butter 1/4 cup granulated sugar Instructions: To make the raspberry sauce: In a food processor puree the raspberries. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves. To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches. To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved. Remove from heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes. Serve peaches warm with the raspberry sauce and lemon cream. ","[Chardonnay, Moscato, Gewrztraminer, Brachetto]" 46901,"Spiced Maple Sausage Patties 1 3/4 pounds ground pork (not lean) 1 small onion, grated and squeezed dry 4 cloves garlic, finely grated 2 tablespoons minced fresh sage 1 tablespoon minced fresh thyme 3 tablespoons pure maple syrup 1 tablespoon paprika 1/2 teaspoon ground allspice 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil Instructions: Mix the pork, onion, garlic, sage, thyme, syrup, paprika, allspice, coriander, cayenne, 2 1/2 teaspoons salt and 1/2 teaspoon black pepper with your hands. Form into 18 patties, 2 inches wide and 1/2 inch thick; put on a foil-lined baking sheet, cover and chill overnight.
The next day, preheat the oven to 350 degrees F. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook half of the patties, turning once, until golden, about 5 minutes. Transfer to a baking sheet. Wipe out the skillet. Repeat with the remaining 1 tablespoon oil and patties, then transfer the patties to the oven to finish cooking, 5 to 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46902,"Bistro Chef's Salad 2 tablespoons white wine vinegar 4 ounces brie cheese, sliced 2 6-inch baguette segments, split and toasted 1/3 cup sliced fresh basil 1 tablespoon dijon mustard Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil 4 large eggs 1 5-ounce package mixed baby greens 1 small head frisee, torn into bite-size pieces 1 large tomato, cut into wedges 1/2 pound thickly sliced Black Forest ham, cut into strips Instructions: Fill a wide, shallow pot with 2 inches of water. Add 1/2 tablespoon vinegar and bring to a gentle simmer. Meanwhile, divide the brie between the baguette pieces and sprinkle with about 1 tablespoon of the basil. Whisk the mustard, the remaining 1 1/2 tablespoons vinegar, 1/2 teaspoon salt, and pepper to taste in a large bowl. Slowly whisk in the olive oil until smooth. One at a time, crack each egg into a small bowl or cup, then slip into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain briefly. Add the mixed greens, frisee and the remaining basil to the bowl with the dressing and toss; season with salt and pepper. Divide among plates and top with the tomato and ham. Season the eggs with salt and pepper and add to the salads. Serve with the baguette pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 46903,"Banana Bread Waffles with Bananas Foster Sauce Nonstick cooking spray, for the pan and waffle iron 5 tablespoons unsalted butter
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 overripe bananas
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg, beaten
Bananas Foster Sauce:
1 stick (8 tablespoons) unsalted butter, cut into pieces
3/4 cup light brown muscovado sugar
1/4 cup dark rum
1/4 cup heavy cream
2 large ripe bananas, peeled and sliced into 1/2-inch pieces on the bias
Instructions: For the banana bread: Put a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 9-inch loaf pan with nonstick cooking spray. Put the butter in a small saucepan over medium heat and cook until the butter turns a deep golden brown. Remove and let cool slightly. Sift the flour, baking soda, salt and cinnamon into a small bowl. Mash the bananas in a medium bowl, and then whisk in the granulated and brown sugars, egg and cooled brown butter. Add the flour mixture and whisk until just combined; don't over-mix. Scrape the batter into the prepared pan and bake on the lower rack of the oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Let cool on a baking rack in the pan for 15 minutes. Remove from the pan and let cool completely on the rack. Once completely cool, wrap and keep overnight. For the bananas Foster sauce: Melt the butter in a skillet over high heat. Stir in the muscovado sugar and cook, stirring, until melted. Stir in the rum and cook, stirring, until the rum is almost completely evaporated. Whisk in the cream and cook until just heated through. Add the bananas and cook for 1 minute longer. Keep warm while you make the waffles. For the waffles: Heat a waffle iron according to the manufacturer's instructions. Spray with nonstick spray. Slice the banana bread about 1 inch thick, lay the slices on the waffles grates (you may be able to fit just 3 in comfortably), close the cover and cook, pressing if necessary to squeeze the bread, until golden brown and slightly crisped, 40 seconds to 1 minute. Repeat with the remaining banana bread slices. Serve with some of the bananas Foster sauce spooned over the top. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 46904,"Mango Orange Lime Granita 16 ounces fresh orange juice Juice of 6 limes 2 peeled and chopped mangoes 1/4 cup Cointreau Zest of 2 oranges Instructions: In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granita and serve in tuile bowl. Garnish with fresh mango slices and orange zest. ","[Viognier, Vermentino, Moscato, Sauvignon Blanc]" 46905,"Lobster Pierogies 1 recipe pierogie dough, recipe follows 2 pounds Yukon gold potatoes peeled and quartered 8 ounces black truffle butter 2 tablespoons chopped chives 1 pound cleaned and diced lobster meat Salt and pepper, to taste 3 tablespoons butter 2 cups flour 4 ounces sour cream 2 ounces butter, softened 1 egg 1 tablespoons of chopped chives Salt and pepper to taste Instructions: Roll dough to 1/8-inch thick. Cut dough into 2-inch circles. Wrap and set aside. Boil potatoes in salted water until tender and drain. Place through ricer and fold in truffle butter and chives. Fold in lobster meat. Check seasoning. Place flour in bowl and form a well. Add remaining ingredients and mix by hand. Form in a ball, wrap and refrigerate for 20 minutes. To assemble: Place a heaping teaspoon of the lobster mixture on half of each circle of dough. Fold the circles in half to make half moon shapes and crimp the edges to seal. Boil the pierogies in water until they float, about 2 to 3 minutes. Drain. Saute until golden brown in butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46906,"Island Shrimp and Macaroni 1 lime 2 tablespoons orange juice 2 tablespoons rice wine vinegar 1 medium clove garlic, minced 2 tablespoons to 4 tablespoons orange marmalade 1 cup extra virgin olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 1 fresh pineapple, topped and skinned, cut lengthwise away from core, and diced small 1 jicama, peeled and cut brunoise (julienne then crosswise into 1/8 inch pieces) 1 small red onion, chopped 1/4 cup, chopped fresh cilantro leaves 1 jalapeno pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers) 1 pound dried elbow macaroni 1 1/2 pounds (21 to 30 size) deveined shrimp with shells and tails removed (you can use larger or smaller shrimp, but this size is easy to clean and still economical) 1 tablespoon crab boil seasoning (recommended: Old Bay) 1 tablespoon olive oil 6 scallions, white and tender green parts only 2 cloves garlic, slightly crushed with the side of a knife blade, and minced 1/2 cup grated Parmesan Instructions: Prepare the dressing for this dish. Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Through the feed tube of a running blender add, 1 at a time, orange juice, rice wine vinegar, garlic, 2 tablespoons of the orange marmalade, to taste, (you will use the rest if, after you taste it, you decide it needs to be sweetened) and the juice from the now slightly cooled lime. With the blender still running, add the olive oil in a slow stream. Adjust flavor to your liking with additional orange marmalade, if necessary, and season with salt and pepper, to taste. Set the dressing aside briefly. Prepare salsa by combining pineapple, jicama, red onion, cilantro and jalapeno. Add enough dressing to coat, and reserve the rest to dress the macaroni. Bring a large pot of salted water to a boil and cook the macaroni al dente. Drain well and set aside. Season the shrimp with crab boil seasoning. While the pasta is cooking, heat olive oil over medium-high heat in a large saute pan that will be large enough to accommodate the cooked pasta. Saute scallions and garlic until tender, and then add shrimp and cook until pink and opaque, then remove to a utility platter. (Do not overcook the shrimp.) Remove the saute pan from the heat and add the cooked macaroni to the pan. Stir in Parmesan, and add enough of the remaining dressing to coat. Fold in the salsa and the shrimp, reserving a few of the shrimp for garnish. Season with salt and pepper, to taste, if needed. Transfer to serving dish and garnish with reserved shrimp and cilantro leaves. Serve any remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46907,"Variation: Nut Meringue 1 recipe classic meringue, above 1 cup slivered almonds (or other nuts) 1 ounce cornstarch Instructions: Before making the meringue, whirl the almonds in a food processor fitted with the metal blade until finely ground. Add the cornstarch and whirl again. Make Meringue. Fold ground almond mixture into finished meringue by hand. Here, cornstarch insulates the meringue from the fat in the nuts, which would otherwise cause it to break down. Easy way to pipe out disks of a particular size: trace a plate or other object of appropriate size onto parchment paper. The turn the paper over and use the circles as your guide. Start piping in the center and form a tight spiral out to the edge. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 46908,"Uncle Lang's Three Teacup Chicken 3 whole star anise 1/4 cup soy sauce 1/4 cup rice vinegar 1/4 cup sugar 2 tablespoons Shao Hsing rice wine or dry sherry 1/2 teaspoons peanut oil 4 whole chicken legs or 4 small breast halves on the bone (about 2 pounds) 3 medium garlic cloves, smashed 6 slices ginger 1/2 cup homemade chicken broth Instructions: In a medium bowl, combine the star anise, soy sauce, vinegar, sugar, and rice wine. Set aside. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and carefully add the chicken skin side down, spreading it in the wok. Cook, undisturbed 3 to 4 minutes, adjusting the heat between medium and medium-high to let the chicken brown. Add the garlic and ginger. Then, using a metal spatula, turn the chicken over, and pan-fry 3 to 4 minutes, or until the chicken is browned but not cooked through. Stir the soy sauce mixture, and swirl it into the wok. Turn the chicken over. It should be golden brown. Swirl the broth into the wok, cover, reduce the heat to low, and cook 8 minutes for the legs or 5 minutes for the breast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46909,"How to Hard Boil Eggs | Hard Boiled Eggs 1 dozen eggs Instructions: Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel. Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel. Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46910,"Chicken Croquettes 1 cup milk 1 cup fresh chicken stock (canned broth may be substituted) 1/4 teaspoon white pepper 2 teaspoons freshly chopped parsley leaves Salt, to taste (only if using fresh chicken stock) 1/4 pound butter 1 stalk celery, minced 1 cup all-purpose flour 1 1/4 pounds cooked chicken meat, ground in food processor 2 cups milk 2 eggs 1/8 teaspoon salt 3 cups all-purpose flour or cracker meal 3 cups breadcrumbs 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups chicken stock 2 teaspoons chopped fresh parsley leaves Pinch white pepper and salt Salad oil or liquid shortening, for frying Mashed potatoes, for serving Instructions: For the croquette batter: In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the chicken meat and allow to cool. Breading the croquettes: Shape 3-ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the milk, eggs and salt. Dip the croquettes in the egg wash and then into the flour and let stand a few minutes. Finish breading by dipping the croquettes back in the egg wash and then rolling in breadcrumbs. For the chicken gravy: Melt the butter in a 1- or 2-quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce the heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste, (if fresh stock was used). Cooking the croquettes: Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown, 2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with chicken gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46911,"Coconut-Lemon Pudding Cake 2 tablespoons unsalted butter, at room temperature, plus more, for the pan 3 large eggs, yolks and whites separated, at room temperature 3/4 cup sugar 1/4 cup all-purpose flour 3/4 cup unsweetened coconut milk 1/2 cup frozen lemonade concentrate, thawed 1/4 teaspoon fine salt Toasted unsweetened coconut flakes, for serving (optional) Instructions: Preheat the oven to 325 degrees F. Lightly butter an 8-by-8-inch baking dish and put it in a roasting pan. Whip the egg whites in a medium bowl using an electric mixer, on medium-high speed, until they form soft peaks. Then slowly pour in 1/4 cup sugar and continue to beat until the whites hold stiff, glossy peaks. Beat the butter with the remaining 1/2 cup sugar in a large bowl, on medium speed, until creamy. Beat in the flour until combined and then add the coconut milk, lemonade concentrate, egg yolks and salt and beat until smooth. Fold a quarter of the egg whites into the coconut mixture to lighten the batter and then fold in the remaining whites. Pour the batter into the prepared baking dish and add enough boiling water to the roasting pan to come halfway up the side of the dish. Bake until the top of the cake is slightly puffed and the middle is set but still jiggly, about 40 minutes. Remove from the water bath and cool on a wire rack for 10 minutes. Serve warm and garnish with toasted coconut if using.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 46912,"Pork Tenderloin Steaks with Roasted Tomato Relish 8 cloves unpeeled garlic 3 ripe medium tomatoes 1 bunch scallions, trimmed 1/4 cup plus 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 pork tenderloin, trimmed (about 1 1/2 pounds) 1 tablespoon balsamic vinegar 1/4 teaspoon Worcestershire sauce Crusty bread, toasted, for serving Instructions: Position an oven rack 5-to-6-inches from the heat source and preheat the broiler. Line a rimmed baking sheet with foil. Toss the garlic, tomatoes and scallions on the baking sheet with 1 tablespoon of the oil until coated and sprinkle with salt and pepper. Broil until the vegetables are charred, flipping them once, 10 to 12 minutes. Set aside to cool. Slice the pork tenderloin on the bias into 4 long \steaks\ and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until very hot but not smoking. Put the pork steaks in the skillet and cook, flipping once, until well browned and just a bit pink in the center, about 7 minutes per side. Turn the heat down to medium if the skillet starts to get too dark. Put each steak on a plate to rest. While the pork rests, core the tomatoes, squeeze the garlic cloves from their skins, and chop them both with the scallions to make a chunky relish. Transfer the vegetables and all their juices to a bowl and stir in the vinegar, Worcestershire sauce and remaining 1?4 cup oil. Season with salt and pepper. Serve the relish over the pork with crusty bread for soaking up the juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 46913,"Shrimp and Goat Cheese Pizza 16 large shrimp, peeled, cleaned, and cut in half lengthwise 1 cup extra-virgin olive oil 1 tablespoon chopped oregano 1 tablespoon chopped thyme 1 tablespoon chiffonade basil Kosher salt Pizza Dough, recipe follows 2 tablespoons chili oil 2 cups (8-ounces) grated mozzarella cheese 2 cups (8-ounces) grated Fontina cheese 4 Roma tomatoes (about 1-pound), ends trimmed, cut into thin slices 1 large red onion, peeled, trimmed, and cut into thin slices 4 ounces goat cheese, cut into small pieces 1/4 cup red bell peppers, julienned and Sauteed 1/4 cup yellow bell peppers, julienned and sauteed Instructions: Prepare the shrimp: In a large, shallow bowl, combine the shrimp with the olive oil, oregano, thyme, basil, and salt, turning to coat and flavor well. Marinate for 30 minutes in the refrigerator. Heat a skillet or a saute pan large enough to hold the shrimp in 1 layer, and spoon 1 tablespoon of the oil from the marinade into the skillet. Carefully arrange the shrimp in the skillet and, over high heat, saute just to color, 30 to 40 seconds per side. (Do not overcook, as it will continue to cook on top of the pizza dough.) Remove with a slotted spoon and set aside to cool. Season lightly with salt before arranging on the pizza dough. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. On a lightly floured surface, stretch or roll out the dough to 4 (8-inch) rounds, with the outer border a little thicker than the inner circle. Brush each of the rounds with the chili oil. Layer the pizza: Start with the mozzarella, then the Fontina, tomato, onion, shrimp, goat cheese, and red and yellow peppers. Gently slide the pizza onto the baking stone and bake until the crust is golden brown, about 10 to 12 minutes. Transfer the pizza onto a firm surface and cut into slices with a pizza cutter or a very sharp knife. Serve immediately. 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra-virgin olive oil, plus additional for brushing In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.) Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Yield: 4 (8-inch) pizzas ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 46914,"Mushroom Couscous 2 tablespoons vegetable oil 5 ounces shiitake mushrooms 3 tablespoons shallots, minced Salt and fresh ground pepper, to taste 1 box couscous 1/4 pound sweet butter, cut into small cubes 3/4 quart mushroom stock or chicken (double strength) 1 cup tomato concasse 8 tablespoons mixed herbs (chive, parsley, and dill) Lime juice, to taste 3 tablespoons butter Instructions: In a saute pan, add oil, heat until the oil starts to lightly smoke. Add the mushrooms, stir until golden brown. Add the shallots, season to taste with salt and pepper. Reserve and let cool. Place the couscous into a mixing bowl, add the butter and knead the butter into the pasta. Add the sauteed mushrooms and stir. Place the stock into a saucepan and bring to a boil, pour the boiling stock over the couscous and cover with plastic film; this method will steam the pasta without overcooking it. Let sit for 15 minutes. Add tomato concasse, chive, parsely, dill, lime juice and butter. Stir and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46915,"Barbecued Salmon Surfer Style with Mango-Habanero Salsa 3/4 cup pineapple juice 1 tablespoon soy sauce 1 teaspoon grated ginger 1 clove garlic, minced 2 tablespoons mirin 4 salmon fillets 2 mangos, peeled and diced 1/4 cup minced red onion 1/2 tomato, diced 1 whole habanero pepper, seeded and diced 1/4 cup chopped fresh cilantro leaves 2 tablespoons fresh lime juice 1 teaspoon grated ginger 1/2 teaspoon salt 2 tablespoons olive oil 1 tablespoon paprika 1 tablespoon brown sugar 1 tablespoon ground cumin 1/2 tablespoon chopped fresh cilantro leaves Salt and pepper Instructions: Preheat a grill. Pineapple Marinade: Whisk all the ingredients together thoroughly in a non-reactive baking dish. Add the fillets to the marinade and turn to coat. Let marinate while you prepare the salsa. Mango-Habanero Salsa: Combine all of the ingredients for the salsa in a bowl. Stir gently to combine. Set aside while you prepare the rub. Barbeque Rub: Combine all of the ingredients for the rub in a bowl. Stir until well mixed. Take the fillets out of the marinade and coat with the rub on both sides. Grill the fillets for 5 to 7 minuets on each side or until flaky. Serve with salsa over top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 46916,"30-Minute Pan-Seared Salmon with Baby Bok Choy and Shiitake Mushrooms 3/4 cup basmati rice Kosher salt 4 heads baby bok choy 1/4 pound shiitake mushrooms, stemmed 3 to 4 tablespoons vegetable oil 4 scallions, white parts thinly sliced, green parts cut into 1-inch lengths Freshly ground black pepper 1 tablespoon low-sodium soy sauce, plus more for drizzling 1/2 teaspoon rice wine vinegar Four 6-ounce salmon fillets, skin removed Instructions: Combine 1 1/2 cups water with the rice and 1/2 teaspoon salt in a small saucepan and bring to a boil. Reduce the heat, cover and simmer until the rice is tender and most of the water is absorbed, about 15 minutes. Remove from heat and let rest. Fluff with a fork right before serving. Meanwhile, quarter the bok choy through the stem ends. Halve the mushroom caps (or quarter them if they are large) by stacking them and cutting them in batches. Heat 2 large nonstick skillets with 1 tablespoon oil in each over medium-high heat. Divide the bok choy between the two pans, placing it cut-side down. Cook, undisturbed, until charred in spots, 2 to 3 minutes. By this time, the leaves will be fairly wilted, and there will be enough room to transfer all of the bok choy into just one skillet to finish cooking. Place the bok choy so that the other cut side faces down. Cook until charred in spots, about 2 minutes. Add the mushrooms, scallion whites, 1/2 teaspoon salt and a few grinds of pepper. Continue to cook, stirring, until the bok choy and mushrooms are soft, about 4 minutes (if the skillet looks dry add 1 more tablespoon of oil). Stir in the scallion greens, then remove the skillet from the heat. Stir in the soy sauce and vinegar. While the bok choy cooks, pat the fish dry with paper towels and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Wipe out the other skillet and add 1 tablespoon vegetable oil. Put the salmon into the hot skillet, flesh-side down, and cook until golden brown and crisp, about 4 minutes. Flip with a spatula and cook the other side to the desired level of doneness, 2 to 3 minutes more. Divide the vegetables and rice between 4 plates and top each with a piece of salmon. Drizzle with a little extra soy sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46917,"Roasted Stone Fruit 2 tablespoons unsalted butter 3 to 4 pounds stone fruit, such as peaches, plums and apricots, pitted and cut into big equal-sized chunks
Two 3-inch cinnamon sticks
1 cup ruby port
Freshly cracked black pepper
1/4 cup brown sugar
1 pint vanilla ice cream
Instructions: Preheat the oven to 425 degrees F. Butter the inside of a medium cast-iron skillet. Add the fruit and cinnamon sticks to the skillet. Add the port and a few grinds of pepper. Sprinkle brown sugar on top and roast until the fruit is soft, about 10 to 15 minutes. Discard cinnamon sticks and serve with ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 46918,"Fontina Fondue 1 pound fontina cheese, cut into small cubes 1 tablespoon all-purpose flour 1 cup whole milk 1 loaf preferred bread, cut into 1 to 2-inch cubes 2 tablespoons unsalted butter 3 large egg yolks White truffle shavings Instructions: In medium saucepan, place the fontina cheese with flour, and mix. Add the milk and mix well with a wooden spoon. Let rest for 1 to 2 hours. In a medium skillet, melt butter on medium heat. Cook the bread cubes, until slightly toasted. Hold aside. Place saucepan on stove top on medium-low heat, cook, stirring with the wooden spoon until cheese is well melted and combined with the other ingredients. Remove from stove top. In a small bowl, whisk the egg yolks, whisk in some of the cheese mixture to temper it. Then add the yolk mixture back into the saucepan. Mix well to incorporate all ingredients. Place back onto stovetop on medium heat and continue stirring. Serve the cheese mixture in individual molds. Garnish with shavings of truffles and place the cubed bread on the side. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 46919,"Three-Color Poached Pears 12 cups water 3 cups sugar 2 cups white wine 1/2 vanilla bean, split lengthwise 1/4 cup grenadine 1/2 lemon, grated zest 1/2 lemon, juiced 3 cups fruity red wine 1/2 orange, grated zest 1/2 orange, juiced 6 ripe Bartlett pears Instructions: Arrange 3 saucepans on the stove. In one, combine 4 cups water, 1 cup sugar, the white wine and the vanilla bean. In the next, combine 5 cups water, 1 cup sugar, the grenadine, lemon zest and lemon juice. In the last, combine 3 cups water, 1 cup sugar, the red wine, orange zest and orange juice. Bring to a simmer over medium-low heat, stirring occasionally. Meanwhile, peel the pears and cut them in half from top to bottom. Using a melon baller, scoop out the seed pocket. Using a small knife, cut a shallow V down the center of the pear's cut face to remove the stem, strings, and bud end. Cut out 3 circles of wax paper the same size as the saucepans. Place 4 pear halves in each saucepan and rest a waxed paper circle on top. Bring to a gentle simmer and simmer without stirring until tender, about 15 minutes. When the pears can be pierced easily with a fork, they are done. Turn off the heat and let cool in the liquid. Serve at room temperature, or refrigerate in the liquid overnight to let the pears absorb even more color and flavor. Bring to room temperature before serving. To serve, arrange one pear half of each color in a spoke pattern on a white plate. Drizzle a spoonful of the grenadine poaching liquid over the pears and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 46920,"Jamaican Stamp and Go 1/2 salt cod Oil for frying 2 cups flour 1 teaspoon of baking powder 1 teaspoon chopped garlic 1 1/2 tablespoons each diced assorted peppers (red, yellow and green) 1 tablespoon of chopped red onion 3/4 cup of cold water 1 cup mayonnaise Juice of 1 lime 1 tablespoon roasted, chopped garlic 1 teaspoon chili paste Salt and pepper to taste Instructions: Soak salt cod overnight. The next day: Preheat oil to 350 degrees. Boil fish in a heavy bottomed pot for 15 minutes or until the fish is tender. When cool flake the cod fish and remove all small bones. Mix flour and baking powder first and then and add all other ingredients to form a batter. Deep fry fritters using a teaspoon to drop them. Fry until golden brown and drain on paper towels and lightly salt, serve warm with Garlic Chili Lime Mayonnaise. Combine all ingredients in a bowl and mix thoroughly. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46921,"Chocolate Amaretti Cookies One 7-ounce package almond paste 1 cup sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon fine salt
2 large egg whites
1/2 teaspoon pure vanilla extract
1 cup slivered almonds, for decorating
1/4 cup white sanding sugar, for decorating
Instructions: Adjust oven racks in the upper-third and lower-third positions. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Break the almond paste into small pieces and add it to the bowl of a food processer along with the sugar, cocoa powder and salt. Process until the almond paste is very finely chopped and well incorporated with the salt and sugar. Add the egg whites and vanilla, and process until a smooth dough forms, about 30 seconds. With a small scoop or spoon, dollop the batter onto the baking sheets, 1 tablespoon at a time, spaced 2 inches apart. Top each cookie with a few almond slivers and sprinkle with sanding sugar. Bake until the cookies have risen and cracked slightly but are still soft in the center, 13 to 14 minutes; rotate the baking sheets halfway through. Allow the cookies to cool completely on the baking sheets. Store in an airtight container. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 46922,"Too-EZ Mac 'n Cheese 4 1/2 ounces uncooked whole-wheat-blend rotini pasta (about 2 cups) 24 ounces frozen broccoli or cauliflower florets in lowfat cheese sauce (about 6 cups) 3 wedges light spreadable Swiss cheese (recommended: The Laughing Cow) Salt and freshly ground black pepper, optional Fresh parsley, for serving, optional Instructions: In a large pot, prepare pasta according to the instructions on the package; drain well and set aside. While pasta is cooking, place contents of the broccoli and sauce package in a large microwave-safe bowl. Cover and microwave until sauce has melted and broccoli is hot, 10 to 12 minutes. Once the bowl is cool enough to handle, remove it from the microwave and add cooked pasta. Unwrap cheese wedges and add those as well. Mix thoroughly, ensuring that the wedged cheese is evenly distributed and the pasta and broccoli are coated in cheese sauce. Season with salt and pepper, if using. Garnish with parsley, if using. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46923,"Chicken Avocado Egg Rolls 2 tablespoons canola oil 1/2 cup finely minced red onion 1/4 cup finely minced red bell peppers 2 tablespoons minced ginger 1 tablespoon minced garlic 1/4 cup sliced bamboo shoots 1/4 cup finely chopped celery 2 cups chopped chicken breast 1/4 cup soy sauce 1 cup julienned green cabbage 1/2 cup shredded carrots 4 cups rice bran oil or canola oil 12 egg roll wrappers 2 avocados, sliced into 24 pieces 1 egg mixed with 1 tablespoon milk Jarred sweet chili sauce, for dipping Instructions: In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. Deglaze pan with soy sauce. Cool mixture. In large bowl combine cabbage, carrots and chicken mixture. In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed. To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash. Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 46924,"Beans and Greens With Runny Egg 3 tablespoons extra-virgin olive oil 5 garlic cloves, thinly sliced Kosher salt, to taste 1 large yellow onion (350 grams), chopped 2 tablespoons (15 grams) chopped pickled cherry peppers, plus 2 tablespoons brine and additional sliced for garnish 2 small or 1 large bunch curly kale (380 grams), leaves stripped from the stems and torn into bite size pieces 2 15.5-ounce (439 grams) cans cannellini beans, drained and rinsed 1/2 cup heavy cream 1 tablespoon (15 grams) Dijon mustard 1/2 lemon, juiced Freshly ground black pepper 4 cooked eggs with runny yolks, such as fried with a runny yolk or 6-minute soft-boiled with an equally runny yolk Flaky salt, to serve 4 slices sourdough bread, toasted, buttered and salted for serving 1 8-ounce (226 grams) piece of Camembert cheese, cut into 4 wedges Instructions: Heat the oil in a large braiser over medium heat. When the oil is hot, scatter in the sliced garlic and cook, stirring, until the garlic is lightly golden on the edges, about 2 minutes. Remove and drain the garlic chips on paper towels and season with salt. To the remaining oil in the braiser, add the onion. Cook, stirring occasionally, until softened and light golden, about 6 minutes. Add the chopped cherry peppers and brine and let sizzle a minute. Add the kale (in batches, if needed) and 1 cup water. Season with a couple pinches of salt. Cook until the kale is wilted and bright green, 5 to 7 minutes. Stir in the cannellini beans, the cream and Dijon mustard. Simmer over medium heat until thick and saucy, about 4 minutes. Squeeze the lemon over top. Season with a couple cranks of black pepper and salt, as desired. Divide the beans and greens among shallow bowls. Top each with sliced pickled cherry peppers, the garlic chips and an egg. Sprinkle on some flaky salt and black pepper. Nestle a piece of buttered, salted toast into the bowl along with a wedge of Camembert. (Smear your toast with some of the cheese and top with some beans!) For leftovers, let the beans and greens come to room temperature then store in a covered container in the fridge for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46925,"Roasted Broccoli 1 pound broccoli, cut into florets 3 tablespoons olive oil
2 cloves garlic, chopped
Zest of 1 lemon
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Line a sheet tray with nonstick aluminum foil. In a large bowl, combine the broccoli, oil, garlic, lemon zest, salt and pepper and toss to coat. Transfer to the prepared sheet tray. Roast until the florets start to brown a little, 30 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46926,"Big Apple Borscht 2 tablespoons grapeseed oil 1 medium onion, chopped 6 garlic cloves, lightly crushed with the side of a knife blade 3 pounds fresh beets, peeled and quartered 2 English cucumbers, peeled and diced Salt and freshly ground black pepper 2 cups orange juice 1 fresh lime, juiced 1/2 cup sour cream 2 tablespoons chopped dill pickle Instructions: Heat grapeseed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent. Add beets and cucumber, and cover with 6 cups water. Season with salt and pepper. Bring to a boil and cook until tender, about 45 minutes. Remove from heat and bring to room temperature. Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill. Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 46927,"Birthday Stage Cake 2 (18.25 ounces) boxes strawberry cake mix (recommended: Pillsbury Moist Supreme) 2 2/3 cups water 1 cup vegetable oil 6 eggs 3/4 cup strawberry jam 2 (12-ounce) containers fluffy white, lemon, or strawberry frosting Instructions: Special Equipment: Assorted circus-themed decorations Preheat oven to 350 degrees F. Butter and flour 2 (9-inch) round cake pans with 2-inch high sides. Combine cake mixes, water, oil, and eggs in a very large bowl. Beat for 3 minutes, or until well blended. Divide batter between prepared pans. Bake for 40 minutes, or until toothpick inserted into center of cakes comes out clean. Cool cakes in pans on cooling rack for 20 minutes. Invert cakes onto cooling rack and cool completely. Cut 1 cake horizontally in half. Place top cake layer, cut side up, on serving platter. Spread 1/2 cup of jam over cake layer. Top with bottom cake layer, cut side down. Cut second cake vertically in half, forming 2 half-circle pieces. Spread remaining jam over top of 1 half-circle cake, Top with second half-circle cake. Place stacked half-circle cakes on top cake on platter. Spread entire cake with frosting to coat completely. Arrange purchased decorations on cake to resemble circus stage. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 46928,"Shortcut Beef Catalan 1 tablespoon extra-virgin olive oil 6 strips lean bacon, snipped crosswise into julienne strips 1 pound lean ground beef chuck 2 cups fresh or frozen chopped onions (2 medium-large yellow onions) 2 large garlic cloves, minced One 1-pound packaged peeled baby-cut fresh carrots 2 whole bay leaves Two 3-inch sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled One 3-inch strip orange zest One 1-inch piece cinnamon stick 2 whole cloves One 10 1/2-ounce can beef consomme 1 cup dry red wine One 1-pound jar chunky salsa (not too spicy) 2 tablespoons tomato paste One 1-pound 3-ounce can cannellini (white kidney beans), drained 3 tablespoons minced Italian (flat-leaf) parsley Salt and freshly ground black pepper Instructions: Heat oil in medium-size Dutch oven over moderate heat 1 minute. Add bacon and cook, stirring often, until only browned bits remain, about 5 minutes. Lift brown bits to paper toweling to drain. Raise burner heat to high.
Pat ground chuck into large flat patty and brown in drippings, allowing about 3 minutes per side; life to plate and reserve.
Reduce heat to moderate; add onions, garlic, carrots, bay leaves, thyme, orange zest, cinnamon, and cloves to Dutch oven and cook, stirring frequently, 5 minutes until onions are golden.
Add consomme and wine, bring to gentle boil, set lid on askew, and cook 15 minutes. Lay meat patty on top of stew, set lid on askew, and cook 15 minutes more.
Break meat into 1 1/2-inch clumps, mix in salsa and tomato paste, and cook uncovered 5 minutes. Add cannellini, parsley, and reserved bacon and bring just to serving temperature. Season to taste with salt and pepper.
Remove bay leaves, thyme sprigs, and cinnamon stick, ladle into heated soup plates, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 46929,"Roasted Butternut Squash Soup with Amaretti Cookies 2 (2 pound) butternut squash, halved lengthwise, seeded Vegetable oil 1/4 pound amaretti cookies 1/2 cup olive oil 1/4 bunch fresh sage 1 onion, sliced thin 4 cups chicken stock, either homemade or store-bought Pinch of grated nutmeg Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Grease a 13 by 9 by 2-inch glass baking dish with vegetable oil. Place squash cut side up in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes. While the squash is cooking, use a handheld mixer with the chopping attachment to pulse the cookies until roughly chopped. Set aside. In a large pot, bring the olive oil up to almost smoking. Quickly cook the sage leaves until crisp. Remove and reserve the sage, and saute the sliced onion. When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel. Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add additional stock to reach desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with crushed amaretti; garnish with sage leaves. ","[Barolo, Barbaresco, Chianti, Rioja]

" 46930,"Oranges in Syrup 4 oranges, supremed 1 cup sugar 1 1/2 cups water 1 teaspoon rosewater Instructions: Place orange segments in a decorative glass dish and chill in refrigerator. In a small saucepan, combine sugar and water and bring to a boil. Stir occasionally while boiling until mixture is the consistency of a thin syrup. Remove from the heat. Add rosewater and stir to combine. Pour syrup over the orange segments and chill until ready to serve. ","[Riesling, Moscato, Vinho Verde]" 46931,"Summer Bean Salad with Tarragon Vinaigrette 1/2 pound Romano or green beans, cut into 1-inch lengths, blanched until tender and chilled 1/2 pound Yellow wax beans, prepared as above for green beans 1/2 pound fresh soybeans, blanched and chilled 2 pounds fresh fava beans, shelled and cooked until tender 1 can garbanzo beans, drained and rinsed 3 bunches green onion, cleaned and finely minced 1 large red onion, peeled and finely diced 4 stalks celery, finely diced 1 large yellow bell pepper, finely diced 1/4 cup finely chopped fresh tarragon 1 bottle dry white wine (Chardonnay, etc.) Stems of 1 bunch tarragon (save leaves for the salad) 3 shallots, peeled and finely minced 2 lemons, zested and juiced, finely chop the zest and set the juice aside 2 tablespoons rice vinegar (unseasoned) 1 to 1/2 cups pure olive oil Salt and pepper Instructions: Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients. Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired. Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 46932,"Northern Thai Pork Belly Curry (Kang Hung Lay) 1 pound (454 g) pork belly, cut into 1-inch (3-cm) cubes 2 pounds (907 g) boneless pork shoulder, cut into 1 1/2-inch (4-cm) cubes 1/2 cup (168 g) red curry paste 2 teaspoons (4 g) curry powder 1 tablespoon (7 g) garam masala 2 tablespoons (30 ml) canola or other high-temperature cooking oil 1/2 cup (90 g) roasted peanuts 3-inch (8-cm) piece fresh ginger, cut into matchsticks 30 pickled garlic cloves, peeled (see Cook's Note) 3 cups (720 ml) chicken stock, or as needed to cover 1 1/2 tablespoons (21 g) palm sugar or brown sugar 1 1/2 tablespoons (23 ml) Thai tamarind concentrate 2 tablespoons (30 ml) fish sauce 2 tablespoons (30 ml) light soy sauce 2 tablespoons (30 ml) black soy sauce 1/3 cup (80 ml) pickled garlic juice Lime leaves, thinly sliced, for garnish Fresh cilantro leaves, for garnish Instructions: In a large bowl, combine the pork belly, pork shoulder, red curry paste, curry powder and garam masala. Massage together for about a minute to work the marinade into the pork. Cover and let marinate in the fridge for 4 hours or overnight. When ready to cook, heat an 8-quart (7.6-L) Dutch oven or pot over high heat for about 2 to 3 minutes. Swirl in the oil and fry the pork, turning occasionally, for 6 to 10 minutes until browned on all sides. Add the peanuts, ginger and pickled garlic cloves. Pour in the chicken stock to cover by 1 inch (3 cm). Bring the liquid to a boil, then reduce the heat to a simmer. Cover and simmer, stirring occasionally and scraping the bottom of the pan so nothing sticks, for 1 to 1 1/2 hours, until the pork belly is fork tender and the curry has a nice, thick gravy-like consistency. To season, stir in the palm sugar, tamarind concentrate, fish sauce, light soy sauce, black soy sauce and pickled garlic juice. Simmer for 5 more minutes, taste and adjust any of the seasonings if you\u2019d like, then serve garnished with lime leaves and cilantro. ","[Syrah, Grenache, Tempranillo, Garnacha]" 46933,"Chuck's Chocolate Three Way 2 cups 35 percent (light whipping) cream 1 cup semisweet chocolate chips Instructions: In a medium pot, bring the cream to a boil. Once the cream is boiling, cut the heat and add in the chocolate. Stir together, allowing the heat of the cream to melt the chocolate and create a uniform sauce. You can serve it three ways: 1) Use it as a sauce by serving it warm over ice cream. 2) Use it as a glaze/frosting, serve it warm and pour it over chocolate cake; or whip it to get some air into it and spread it on top of banana bread, carrot cake or cheesecake. 3) Put it in the fridge for an hour or more, and it becomes a chocolate truffle filling.; ","[Riesling, Pinotage, Zinfandel, Petite Sirah]" 46934,"Christmas Chowder 4 live Maine 'chicken' lobsters, approximately 1 pound each 4 medium potatoes (recommended: russet, German butterball, or Yukon gold) 2 ounces high-quality smoked slab bacon, diced to 1/4 inch 2 medium leeks, white part only, rinsed and diced to 1/2 inch Several cups water, lobster stock, or fish stock 2 ounces unsalted butter Freshly ground black pepper 1 cup heavy cream* Sea salt, for seasoning Pinch ground chipotle or cayenne pepper, for seasoning Fresh chives, snipped, for garnish Instructions: Pour 1 inch of water into a pot large enough to contain all the lobsters. Bring the water to a full boil. Remove the bands from the lobsters' claws and place them on their backs over the boiling water. Cover the pot tightly, and steam over high heat about 3 minutes. Quickly remove the lobsters from the pot and chill them rapidly by plunging them into a basin filled with ice and water. Set a wire strainer over a mixing bowl. Twist the tails off the lobsters over the strainer to catch their juices. Shell the lobster tails and claws over the strainer. Cut the tails into 4 quarters, leave the claw and knuckle meats whole, and reserve the lobster meat in a refrigerator. Peel the potatoes, split each into 4 wedges, and slice the wedges into 1/2-inch slices. In a large non-reacting soup pot, cook the diced bacon over moderate heat until golden and nearly crisp. Pour off all but about a generous tablespoon of the fat. Add the diced leeks, stir, and cook about 2 minutes. Add the potatoes, stir, cover the pot, and continue cooking over moderate heat, stirring frequently to prevent browning, until potatoes are tender, about 10 minutes depending upon the potato variety and the thickness of the slices. (Chef's Note: I like to mash some of the potatoes with a fork to give the chowder a luxurious but rustic texture, but good mealy potatoes, such as russets, will release some of their substance into the broth, and this step may be unnecessary.) Add the strained lobster juices and enough water, lobster or fish stock, to just cover the vegetables. Simmer 4 or 5 minutes. Keep the chowder base hot as you prepare the lobster meat and cream enrichment. Heat the butter in a wide skillet. Add the lobster meat, season with black pepper, and saute over moderate heat 3 or 4 minutes until the meat is firm, opaque, and pink. Pour in the heavy cream, and rapidly bring it to a simmer. Pour the lobster and cream mixture into the chowder base, and stir gently to combine. Taste for seasonings, and adjust with sea salt (preferably from Maine), plenty of fresh-milled black pepper, and a pinch of chipotle or cayenne pepper. Off heat, cover the pot and allow the chowder to ripen for 15 or 20 minutes before serving. Ladle into warmed soup plates, and sprinkle snipped chives over each serving. Accompany with plenty of warmed common crackers. Serving Suggestion: Crackers .

• Chef's Note: Don't attempt to use half-and-half--it tends to curdle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46935,"Chinese Cucumber Salad 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 tablespoon sugar 1 tablespoon vegetable oil Dash of sesame oil 1 teaspoon red pepper flakes 2 cucumbers, peeled, seeded and thinly sliced 1 small red bell pepper, seeded and thinly sliced into strips Instructions: In a medium bowl, mix together the soy sauce, vinegar, sugar, oils and pepper flakes. Mix in the cucumbers and red bell pepper. Chill before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 46936,"Margherita Pizza 1 14.5-ounce can whole peeled tomatoes, crushed by hand 2 tablespoons extra-virgin olive oil, plus more for brushing 1 clove garlic, grated 1/4 to 1/2 teaspoon red pepper flakes Kosher salt 6 ounces fresh mozzarella, thinly sliced 1 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon extra-virgin olive oil, plus more for the bowls 3 cups all-purpose flour, plus more for dusting
  Kosher salt Instructions: Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil and pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade. Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.) Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the tomatoes, olive oil, garlic, red pepper flakes and 1 teaspoon salt in a bowl. Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread about 1/2 cup of the tomato mixture on the dough, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil. Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 46937,"Raspberry Crumb Coffee Cake with Vermont Maple Frosting 1 teaspoon butter 1 1/2 cups fresh raspberries 1 1/2 cups sugar 1 lemon, juiced 1/4 cup water 2 tablespoons cornstarch 1 stick plus 4 tablespoons butter 2 eggs 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup buttermilk 1 teaspoon pure vanilla extract 1/2 cup brown sugar 1 cup powdered sugar 2 tablespoons Vermont maple syrup 2 tablespoons milk Instructions: Preheat the oven to 350 degrees F. Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely. In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla. In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown. In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46938,"Potato Encrusted Stuffed Salmon with Lemon White Wine Sauce 2 salmon fillets (about 5 ounces each) 1 tablespoon Cajun spice 1 tablespoon goat cheese 1 tablespoon mascarpone cheese 1 tablespoon grated Parmigiano Regiano 1 tablespoon chopped fresh parsley 1/2 tablespoon chopped fresh chives 2 russet potatoes Salt and freshly ground black pepper
  Salt and freshly ground black pepper 1/4 cup vegetable oil 3 tablespoons butter 3 tablespoons all-purpose flour 1/3 cup chicken stock 1/4 cup white wine 1 tablespoon lemon juice 1/3 cup shiitake mushrooms Instructions: Sprinkle the salmon with some of the Cajun spice. Cut a lengthwise slit in the side of the salmon.
  In a bowl, combine the goat cheese, mascarpone, Parmesan 1/2 tablespoon parsley and chives. Stuff the salmon with the cheese mixture.
  Using a sharp knife or mandoline, cut 1 potato into thin slices and sprinkle with salt and pepper. Using a piece of plastic wrap, lay out half the potato slices flat and place a salmon piece in the middle. Pull the plastic up over the salmon to wrap it in the potatoes like a crust. Repeat with the remaining potatoes and salmon.
  Preheat the oven to 375 degrees F.
  Heat an ovenproof skillet over high heat and add the oil. Sprinkle the salmon with salt and pepper and place in the hot skillet. Cook until the potato crust is brown and crispy. Cover the skillet with foil and transfer to oven to the cook for a few more minutes to medium-well. For the sauce, melt the butter in a saucepan and add the flour, stirring to combine. Add the chicken stock, wine, lemon juice, the remaining 1/2 tablespoon parsley and a generous pinch of Cajun seasoning. Simmer until thickened.
  Pan fry the mushrooms in a little oil until golden.
  Spoon some sauce on the bottom of each plate and place a salmon fillet on top. Garnish with the mushrooms.
  ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46939,"Butternut Squash Tortellini with Brown Butter Sauce 1 butternut squash, approximately 2 pounds, cubed (about 3 cups) 2 tablespoons extra-virgin olive oil, plus 2 tablespoons 1 1/2 teaspoon herbs de Provence 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 2 large shallots, chopped (about 1/2 cup) 2 garlic cloves, chopped 1 cup whole milk ricotta cheese 4 small amaretti cookies, crushed (about 1/3 cup) 1/4 teaspoon ground nutmeg 1 package small wonton wrappers 3/4 cup butter (1 1/2 sticks) 2 tablespoons torn fresh sage leaves 1/2 cup toasted walnuts, chopped 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both 1/4 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste 1/3 cup grated Parmesan cheese Instructions: To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes. In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead. To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.) To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper. Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 46940,"Maple Nut Coffee Ice Cream Dessert 2 pints coffee ice cream 1 cup salted mixed nuts, coarsely chopped or processed 1/2 cup medium to dark amber maple syrup, warmed Rolled wafer cookies, for garnish Instructions: Top 2 scoops of coffee ice cream with chopped salted mixed nuts. Drizzle nuts and ice cream with warm maple syrup. Garnish desserts with rolled wafer cookies and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 46941,"Double Potato Salad with Pesto 2 pounds multicolored fingerling potatoes, cut into 1-inch rounds Kosher salt and freshly ground black pepper
  1/4 cup white vinegar
  1/2 cup mayonnaise
  1/4 cup pesto
  1 heaping tablespoon drained capers, roughly chopped
  1 tablespoon Dijon mustard Zest and juice from 1/2 lemon
  2 cups crushed jalapeno kettle chips
  Instructions: Place the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil and immediately reduce the heat to a gentle simmer. Cook until potatoes are tender, about 10 minutes. Drain the potatoes and transfer to a large bowl. While potatoes are hot, add the vinegar and toss gently with a rubber spatula so the potatoes absorb all that vinegar flavor. Meanwhile, mix together the mayo, pesto, capers, Dijon and lemon zest and juice. Drain any excess vinegar that the potatoes haven't absorbed, then mix the potatoes with the dressing and season to taste. Top with crushed kettle chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 46942,"Super Sloppy Joes 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 1/4 pounds ground beef sirloin 1/4 cup brown sugar 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning 1 medium onion, chopped 1 small red bell pepper, chopped 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 2 cups tomato sauce 2 tablespoons tomato paste 4 crusty rolls, split, toasted, and lightly buttered Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows 5 all-purpose potatoes, peeled and diced Coarse salt 1/4 onion 3 tablespoons prepared yellow mustard 1/2 cup mayonnaise, eyeball the amount 1 teaspoon sweet paprika 1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot) Salt and freshly ground black pepper 2 scallions, thinly sliced, for garnish Instructions: Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand! Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them. In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46943,"Pumpkin Smoothie 2 cups canned pumpkin 1/2 cup vanilla soy milk 1/2 cup vanilla yogurt 1 tablespoon pumpkin spice 1/2 lemon, juiced 1 dash vanilla extract, plus 2 dashes 1 1/2 cups crushed ice 1 naval orange 1 cup low-fat whipping cream, plus garnish 5 teaspoons powdered sugar Cinnamon sticks, for garnish Instructions: In a blender, combine pumpkin, soy milk, yogurt, pumpkin spice, juice of half a lemon, and 1 dash of vanilla extract. Blend together until smooth, and begin adding the ice while continuing to blend. When mixture is thick and creamy, stop and hold in refrigerator at least 30 minutes. Cut off the top 1/3 of the orange. Remove the inside of the orange and reserve the rind. In a medium mixing bowl, combine cream, powdered sugar, and the remaining vanilla extract; then whip on high until a stiff peak forms. Transfer the smoothie into the orange rind, and garnish with whipped cream and cinnamon sticks. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 46944,"Cuban Sandwich Cuban Roll Mustard Pickle slices Roast Pork Ham Swiss Cheese Instructions: Slice roll lengthwise. Spread mustard on both sides. Arrange pickle slices. Top with roast pork, ham, and Swiss cheese. Grill 3 to 5 minutes on sandwich press until outside is crunchy. If no sandwich press is available you can press between two cutting boards or two pans. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 46945,"Mediterranean Chicken Thighs with Potatoes, Peppers and Feta 6 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper
  2 tablespoons extra-virgin olive oil
  1 yellow onion, halved and sliced
  1 red bell pepper, sliced into strips
  1 yellow bell pepper, sliced into strips
  3/4 teaspoon red pepper flakes
  1/2 pound baby gold potatoes, quartered
  3 garlic cloves, peeled and thinly sliced
  1 cup cherry tomatoes
  1/2 cup red wine vinegar
  1 tablespoon chopped fresh oregano leaves
  1 tablespoon fresh thyme leaves
  One 12-ounce can quartered artichoke hearts, drained
  1/3 cup crumbled feta cheese
  2 tablespoons chopped fresh parsley
  Instructions: Preheat the oven to 400 degree F. Heat a large, high-sided, oven-safe skillet over medium-high heat. Sprinkle the skin side of the chicken thighs with salt and pepper. Add the olive oil to the hot pan and place the chicken in the pan, skin-side down. Sprinkle the other side of the chicken with salt and pepper. Let the chicken cook until it easily releases from the pan and is golden brown, about 8 minutes. Flip the chicken and allow to cook for an additional 2 minutes. Remove the chicken to a plate and set aside. Turn the heat down to medium and add the onion, peppers and red pepper flakes and sprinkle with salt. Let the vegetables cook, stirring regularly, until slightly wilted, about 3 minutes. The natural liquid from the vegetables will help deglaze the pan. Add in the potatoes and garlic and sprinkle with salt and cook, stirring occasionally, for an additional 3 minutes. Add in the tomatoes, vinegar, oregano, thyme and artichoke hearts. Sprinkle with salt and pepper and stir to combine. Turn off the heat and nestle the chicken thighs on top of the vegetables. Transfer the pan to the oven and bake, uncovered, until the internal temperature of the chicken is 165 degrees F and the potatoes are fork tender, about 35 minutes. Remove the pan from the oven and sprinkle with feta cheese and parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 46946,"Curried Couscous Salad Vegetable oil cooking spray 1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 cups low-sodium chicken broth 1 1/2 tablespoons mild curry powder (recommended: Spice Islands) 1/2 teaspoon salt 1 (10-ounce box) couscous 3/4 cup dried cranberries 1/2 cup coarsely chopped, roasted and lightly salted cashews 1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces 1/3 cup chopped fresh flat-leaf parsley 1 large lemon, zested 1/3 cup Greek yogurt 1/4 cup extra-virgin olive oil 1 1/2 teaspoons mild curry powder (recommended: Spice Islands) 2 tablespoons fresh lemon juice Kosher salt and freshly ground black pepper Instructions: Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside. In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes. Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve. Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste. Just before serving, add the dressing to the salad and toss well to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 46947,"Roast Turkey with Truffle Butter 1 (12 to 14-pound) fresh turkey, with giblets removed 3 ounces white truffle butter, at room temperature Kosher salt and freshly ground black pepper Large bunch fresh thyme 1 large onion, unpeeled and cut in eighths 1 whole head garlic, unpeeled and cut in half crosswise Good olive oil Instructions: Preheat the oven to 325 degrees F. Drain any juices from the turkey and place it on a flat rack in a large, shallow roasting pan. Pat the turkey dry with paper towels. Working from the large cavity end, gently run your fingers between the skin and the meat to loosen the skin, taking care not to tear the skin. (Be careful not to do this with rings on your fingers!) Place the softened butter under the skin and gently massage the skin to spread the butter evenly over the whole breast. Sprinkle the cavity generously with salt and pepper. Place half of the thyme sprigs in the cavity along with the onion and garlic. Tie the legs together with kitchen string and tie 1 length of string around the bird and the wings to keep the wings close to the body. Brush the turkey with olive oil, sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Remove 1 tablespoon of thyme leaves from the stems, chop them, and sprinkle on the turkey. Roast the turkey for 2 1/2 to 3 hours, until an instant-read thermometer placed in the center of the breast registers 160 degrees F. If you want the skin to be crisp, don't baste the turkey at all! About halfway through, when the breast is golden brown, cover the breast loosely with aluminum foil to prevent the skin from burning. Remove from the oven, cover tightly with aluminum foil and allow to rest for 15 to 20 minutes. Carve and serve with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 46948,"Popcorn Topping: Black and White Cookie (sweet) Black cookie topping: 1/4 cup unsweetened Dutch cocoa 1/4 cup sweetened ground chocolate 1/4 cup superfine sugar White cookie topping: 1/4 cup powdered nonfat milk solids (Terra Spices) 2 tablespoons superfine sugar 1/4 teaspoon lemon powder (Terra Spices) 2 tablespoons vanilla powder Instructions: Combine all black cookie ingredients in a spice grinder and grind until finely ground. Combine all white cookie ingredients in a spice grinder and grind until finely ground.
To Mix: Toss 8 cups freshly popped popcorn with 1/4 cup unsalted butter. Toss to coat with 1/4 cup black cookie topping. Toss 8 cups freshly popped popcorn with 1/4 cup unsalted butter. Toss to coat with 1/4 cup white cookie topping. Serve the 2 popcorn flavors side by side in the same serving cup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 46949,"Honey Orange Butter 1 cup butter 1/2 orange, zested 1 tablespoon honey Instructions: In a bowl, combine all ingredients well. Season with salt or more honey, as desired. ","[Chardonnay, Riesling, Gewrztraminer]" 46950,"Turkey Burgers 1 clove garlic Kosher salt 2 tablespoons balsamic vinegar, plus 1 teaspoon 2 teaspoons Worcestershire sauce 2 teaspoons hot sauce 14 ounces lean 93% ground turkey meat 6 ounces lean ground sirloin 2 tablespoons olive oil 1 large onion, thinly sliced Freshly ground black pepper 4 whole-wheat buns or pita bread, toasted Lettuce Tomatoes Mustard Ketchup Instructions: Preheat the oven to 375 degrees F. Smash the garlic cloves, sprinkle with some salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic with the balsamic, Worcestershire, and hot sauce in a small bowl. Crumble the turkey and beef into a large mixing bowl. Pour the garlic mixture over the meat and form into 4 (5-ounce) burgers. Cover and set aside while you cook the onions. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion and cook, stirring occasionally, until browned but not mushy, about 15 minutes. Season the onions with the remaining teaspoon of balsamic and salt and pepper, to taste. Heat a large nonstick skillet over medium-high heat for a minute. Brush 1 side of the burgers with the oil and season with salt and pepper, to taste. Cook seasoned side down until browned, about 2 minutes. Brush and season the top of the burgers, flip and cook until other side is brown, about 2 minutes more. Transfer burgers to a baking dish and bake until an instant-read thermometer inserted sideways into the burgers registers 160 degrees F, about 5 minutes. Place the burgers on the buns or in pita and let rest for a few minutes. Serve with the caramelized onions and garnishes of your choice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 46951,"Strawberry Fritters 1 1/4 cups flour 3/4 cup fruity, light white wine (recommended: Pinot Blanc or Pinot Grigio) 2 eggs, separated 1 tablespoon vegetable oil 1/8 teaspoon salt 25 medium strawberries Vegetable oil, for frying 2 tablespoons sugar Confectioners' sugar Instructions: Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, vegetable oil, and salt into the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside for 20 minutes. Rinse, drain and dry the strawberries. Heat vegetable oil in a deep fryer (or 2 inches of oil in a deep, heavy pot) to 350 degrees. Whip the egg whites in a mixer fitted with a whip attachment (or using a hand mixer) until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When you are ready to serve, fold the egg whites into the batter until completely blended. Working in batches to avoid crowding the pot, spear a strawberry with a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once. Drain on paper towels, sprinkle with confectioners' sugar, and serve immediately. ","[Pinot Blanc, Sauvignon Blanc, Riesling, Moscato]" 46952,"Crop Tart 1 sheet frozen puff pastry (half of a 17-ounce package), thawed All-purpose flour, for dusting 1 pound mixed colorful vegetables (such as spring onions, radishes, rainbow baby carrots and asparagus), halved lengthwise if thick Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper 1 (4-ounce) log goat cheese, at room temperature 1/2 cup roughly chopped pea shoots Finely grated zest and juice of 1/2 lemon 1/4 cup creme fraiche Coarse sea salt, for serving Instructions: Preheat the oven to 400 degrees F. Roll out the puff pastry on a lightly floured surface into a 10-by-12-inch rectangle. Transfer to a baking sheet; use a paring knife to score a 1/2-inch border around the edges. Poke all over with a fork inside the border. Transfer to the oven and bake until deep golden brown, about 20 minutes. Transfer to a rack; gently press down the middle if puffed. Let the crust cool completely. Meanwhile, working with one type of vegetable at a time, drizzle with olive oil, season with kosher salt and pepper and gently toss in a large bowl. Spread out on parchment paper-lined baking sheets, leaving space between the vegetables so they don't steam. Roast until just tender, about 15 minutes. Pulse the goat cheese, pea shoots and lemon zest and juice in a food processor until pale green and mostly smooth. Transfer to a bowl; stir in the creme fraeche, 1/4 teaspoon kosher salt and a few grinds of pepper. Spread the goat cheese mixture on the crust, inside the border. Arrange the vegetables on the tart (they can be warm or room temperature). Sprinkle with coarse sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 46953,"Asian Shrimp Salad 1 cup loosely packed mint leaves 1 small onion, coarsely chopped 1 tablespoon minced gingerroot 12 black peppercorns, coarsely crushed 1 teaspoon ground cumin 1 teaspoon tamarind paste 1/2 teaspoon sugar 1/3 cup water Salt, to taste 2 pounds large shrimp, shelled and de-veined 4 cups shredded iceberg lettuce 3 cups grated carrots 2 cups diced celery 2 cups shredded red cabbage 5 scallions, minced 1 cup loosely packed cilantro leaves, minced (after measuring) 3 tablespoons fresh lime or lemon juice 2 tablespoons Asian sesame oil 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 3 dashes Asian hot chili oil, or to taste Salt, to taste Vegetable oil spray 3 tablespoons toasted sesame seeds, for garnish Instructions: Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables. Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46954,"Pineapple, Pecan and Coconut-Rum Tamales 18 dried corn husks 2 cups masa harina (instant corn flour) Kosher salt 14 tablespoons unsalted butter, softened 1/4 cup granulated sugar 1/4 cup plus 2 tablespoons packed dark brown sugar 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 cinnamon stick 1 pineapple, peeled, cored and finely diced 2 teaspoons honey 1/4 cup coconut rum 1/4 cup pecans, toasted and chopped Instructions: Soak the corn husks in a bowl of hot water, using a plate to keep them submerged, until pliable, 1 hour. Meanwhile, make the dough: Mix the masa harina and 1 teaspoon salt in the bowl of a stand mixer. Add 10 tablespoons butter and 3/4 cup warm water and mix with the paddle attachment until combined. Add the granulated sugar, 1/4 cup brown sugar, the almond and vanilla extracts and ground cinnamon; mix until combined, about 1 more minute. Cover and refrigerate. Make the filling: Simmer 1/2 cup water and the cinnamon stick in a saucepan until slightly reduced, about 10 minutes. Melt the remaining 4 tablespoons butter in a skillet over medium-high heat. Add the remaining 2 tablespoons brown sugar and cook, stirring to dissolve, about 1 minute. Add the pineapple, honey and cinnamon water, including the cinnamon stick; cook, stirring, until the mixture is almost dry, about 5 minutes. Remove the pan from the heat. Add the rum, then return to medium heat. Tilt the pan so the rum ignites (or hold a lit match near the sauce to ignite it). Cook until the pineapple is slightly caramelized, about 3 minutes. Stir in the pecans; set aside to cool. Drain the husks and pat dry. Tear each husk lengthwise into a 3 1/2-inch-wide piece. Tear some of the excess husks into 18 thin strips for ties; reserve the husk scraps. Lay the 3 1/2-inch-wide husks on a clean surface. Starting 1/2 inch from the wide end, spread 1 tablespoon of the dough down a husk, leaving a 1/2-inch border on the sides. Spoon 1 tablespoon of the pineapple filling down the center of the dough. Roll lengthwise into a tight cylinder. Fold up the narrow end; tie with a strip of corn husk to secure. Repeat with the remaining husks, dough and filling. Set a steamer basket in a large pot filled with 1 to 2 inches of water. Set a small bowl upside down in the basket, then arrange the tamales standing up in the steamer, folded-side down, leaning against the bowl. Cover with husk scraps, then lay a damp kitchen towel on top. Bring the water to a boil over medium-high heat, cover and steam until the tamales pull away from the husks, about 40 minutes. Remove from the steamer and let cool slightly before unwrapping. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 46955,"Grilled Sweet Peppers with Goat Cheese and Herbs 1 pound mini sweet peppers, stemmed, seeded and cut in half lengthwise 1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
One 4-ounce package goat cheese
3/4 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
Instructions: Preheat a grill to 350 to 400 degrees F, or medium-high heat. Place the peppers in a large mixing bowl and drizzle with the olive oil. Toss with the salt, pepper and paprika. Grill the peppers, without the grill lid and turning often, until just slightly softened, 2 to 3 minutes. Spoon the goat cheese evenly into the pepper halves. Sprinkle with the rosemary and thyme. ","[Rioja, Tempranillo, Garnacha, Barbera]" 46956,"Spiced Raspberry Jelly Doughnuts 1 cup milk 1/4 cup, plus 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon dry yeast 3 cups flour 3/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon freshly grated nutmeg 2 egg yolks 3 tablespoons melted butter 1 tablespoon lemon zest 6 cups vegetable oil 2 cups raspberry filling, recipe follows 1 egg, beaten Powdered sugar, for garnish 1 pound raspberries, plus 1/2 cup whole raspberries 1 cup sugar 1 tablespoon lemon juice 1/2 teaspoon cornstarch, mixed with 1/2 teaspoon cold water Instructions: In a small saucepan, heat milk to a boil. Remove from heat, add sugar and cool to 110 degrees F. Mix together warm milk and yeast and let sit for a few minutes. Transfer to a large bowl. Sift together flour, salt, cinnamon and nutmeg. Using a wooden spoon, add flour mixture to the milk mixture. Mix in egg yolks, melted butter and lemon zest. Turn mixture out onto a well-floured surface. Knead to form a dough. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm, draft-free area and let rise for 1 1/2 hours. Remove dough from bowl and place on a floured surface. Roll out the dough to 1/8-inch thickness. Using a 3-inch round cookie cutter, cut the dough into 24 circles. Place 12 of the circles on a parchment lined sheet pan. Spoon 1 teaspoon of filling into the center of each circle. Brush beaten egg around the perimeter of each of the 12 circles. Place another circle on top of the raspberry filling and press around the edges to seal. Cover the tray with a towel and let rise another 30 minutes in a warm, draft-free location. In a large, deep pot, heat the oil to 325 degrees F. When the doughnuts have risen, fry them in the oil, a few at a time, turning often until both sides are golden brown, about 6 minutes. Remove to a paper towel-lined plate and sprinkle with powdered sugar. In a saucepan, combine 1 pound raspberries, sugar and lemon juice. Cook over low heat until sugar dissolves and raspberries begin to break down. Remove from heat and transfer to a food processor. Puree until smooth. Strain through a fine mesh strainer into a saucepan. Cook over medium heat for 10 to 15 minutes, stirring occasionally. Add in 1/2-cup whole raspberries. Cook for 1 more minute. Remove from heat, whisk in cornstarch mixture. Return to high heat, bringing to a boil, whisking constantly until mixture is thick. Remove from the heat and cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 46957,"Stracotto (Pot Roast) with Porcini Mushrooms 1 (5-pound) boneless beef chuck roast Kosher salt and freshly ground black pepper 1/4 cup olive oil, divided 2 onions, chopped 6 cloves garlic, crushed 1 cup red wine, such as cabernet sauvignon or pinot noir 1 (15-ounce) can low-sodium beef broth, plus extra, as needed 1/2 ounce dried porcini mushrooms 1 large sprig fresh rosemary, leaves removed and chopped 6 sprigs fresh thyme, leaves removed and chopped Instructions: Preheat the oven to 350 degrees F. Pat the beef dry with paper towels and season with salt and pepper. In a heavy 6-quart pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef and cook until browned on all sides, about 12 minutes. Remove the beef and set aside. Reduce the heat to medium. Add the remaining oil and the onions. Cook, stirring frequently, until tender, about 8 minutes. Add the garlic and cook for 1 minute until aromatic. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the broth and mushrooms. Return the beef to the pot and bring the liquid to a boil. Cover the pot and transfer to the oven. Cook until the beef is fork-tender, about 3 hours, turning the beef over halfway through and adding more beef broth, as needed. Transfer the beef to a cutting board. Tent with foil and let stand for 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Using an immersion blender, blend the pan juices and vegetables until smooth. Add the rosemary and thyme. Bring to sauce to a simmer and simmer for 5 minutes. Season with salt and pepper, to taste. Cut the beef into 1-inch pieces and place on a platter. Spoon some of the sauce over the meat and serve the remaining sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 46958,"Dutch Pancakes 1 cup flour, sifted Freshly ground salt Freshly ground white pepper 1 whole egg 3 egg yolks 1 1/4 cups milk 1-ounce butter, plus extra (softened) for dotting tops of pancakes 4 slices bacon 1 tablespoon maple syrup, plus 1/4 cup 1 green apple (Granny Smith) cored and thinly sliced Sugar for dusting 1/2 cup whipping cream 2 tablespoons arrowroot Pinch cinnamon Instructions: Make the pancake batter by combining flour and freshly ground salt and pepper. Make a well in the center and add 1 whole egg, 1 egg yolk and the milk gradually and beating all the time. Set aside in a cool place for 2 hours. Melt 1-ounce butter in the frying pan. Add it to the batter mixture. Pour the batter into the pan and rotate until the base is evenly covered. When the topside looks waxy the underside is cooked. Flip over using a palette knife. Cook lightly and then turn pancake from the pan \second side up\ onto a heated serving dish. (This side gets a complete cooking later when covered by bacon and broiled.) Lay slices of bacon on top and 1 tablespoon of syrup. Put dish under broiler and cook bacon for 2 1/2 minutes. Meanwhile prepare a second pancake. When the bacon is cooked cover it with the second pancake. Arrange thin slices of apple around the top of the pancakes. Dust with sugar and small pieces of softened butter. Return to the broiler until apples are soft and glazed - approximately 2 1/2 minutes. Now make the sauce. Heat the 1/4 cup of maple syrup and the cream in a pan. Mix the arrowroot and the remaining 2 egg yolks together and add them to the pan. As it comes gently to the boil add a pinch of cinnamon. Stir constantly to avoid curdling. Remove from heat when thick and pour over the pancakes. Serve piping hot - immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 46959,"Orange Brazil Nut Tart 3 eggs, separated 3/4 cup granulated sugar Grated zest of 1 orange 1 teaspoon vanilla extract 2 cups finely ground Brazil nuts 1 1/2 tablespoons all-purpose flour 1/4 teaspoon salt 2 grapefruits 2 oranges 4 large egg whites 1 1/4 cup granulated sugar Instructions: Preheat the oven to 350 degrees. Line a 10 inch round cake pan with parchment paper, butter and flour. In a mixing bowl, whip together the egg yolks and sugar until pale yellow. Add the orange zest and vanilla, whip until light and fluffy and set aside. In a small bowl, combine 1 cup of the Brazil nuts with the flour and set aside. Reserve the remaining nuts for the garnish. In another bowl, beat the egg whites until foamy. Sprinkle in the salt and continue beating until soft peaks form. Alternate folding in the nut and flour mixture, and the beaten yolk mixture, until combined. Pour into the prepared pan. Bake 25 to 30 minutes, or until lightly browned. Set on a rack to cool, about 10 minutes. Run a knife along the edge to loosen and invert onto a platter. Remove the parchment let cool completely. Meanwhile, preheat the oven to 300 degrees. Place cake on a baking sheet lined with parchment paper. Working over a bowl to catch the juices, peel the grapefruits and oranges and cut between the membranes to remove the sections. Remove the seeds. Arrange the sections over the cake. Pour the juice through a strainer and drizzle over the cake. In mixing bowl, whisk the egg whites until foamy. Gradually add the sugar, whisking until stiff peaks form, about 10 minutes. Gently fold in the reserved 1 cup of ground Brazil nuts. Spread the meringue evenly over the cake and bake 1/2 hour. Cool on a rack and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46960,"Everything Bagel Strata Unsalted butter, for the baking dish 8 ounces cream cheese, at room temperature 8 large eggs
2 1/2 cups milk
1/4 cup grated parmesan cheese Kosher salt and freshly ground pepper
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
5 day-old everything bagels, halved horizontally and cut into bite-size pieces
2 tablespoons capers 2 tablespoons chopped fresh dill 1 pint cherry or grape tomatoes, halved
1/2 small red onion, finely diced
Kosher salt and freshly ground pepper
4 ounces smoked salmon, thinly sliced
Instructions: Make the strata: Butter a 9-by-13-inch baking dish. Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and parmesan and blend until smooth. Season with salt and pepper. Add the dill and blend a few seconds, then blend in the lemon zest. Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the bagels to totally submerge them in the custard. Transfer the mixture to the prepared baking dish. Cover and refrigerate overnight, pressing on the bagels a few times. Preheat the oven to 350?. While it heats, remove the strata from the refrigerator, uncover and place on a baking sheet. Bake until puffed and lightly golden brown around the edges and just set in the center, about 40 minutes. Let sit for 15 minutes. Make the caper relish: Combine the capers, dill, tomatoes and onion in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes. To serve, cut the strata into large round circles (like a bagel!) and place on plates. Top with the smoked salmon and relish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46961,"Spanish Rice 2 tablespoons butter 1 1/2 cups long-grain white rice
1 onion, chopped
1 green pepper, chopped
One 28-ounce can diced tomatoes
One 4-ounce jar diced pimiento
Pinch salt
Pinch cayenne Several dashes hot sauce Instructions: Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 46962,"Gourmet Gorp 3 tablespoons butter 1 pound whole almonds 2 tablespoons finely chopped fresh rosemary 2 tablespoons Worcestershire sauce 1 tablespoon kosher salt 1/2 pound dried Turkish apricots, cut into thirds 1 cup dried cranberries Instructions: Preheat an oven to 400 degrees. Place butter on a large baking sheet with sides and melt in oven for 3 to 4 minutes. Remove baking sheet and add almonds, rosemary, Worcestershire sauce, and salt. Stir until almonds are coated with seasonings, then spread almonds in a single layer. Return baking sheet to oven and turn oven down to 325 degrees. Bake for 20 minutes, stirring almonds once or twice to toast evenly. Remove and let cool in pan. When cool, transfer seasoned almonds to a large resealable plastic bag; add dried apricot pieces and dried cranberries. Seal bag and shake to toss contents. Store at room temperature up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46963,"Natural Beef Tenderloin with Wild Mushrooms and Autumn Squash 1 quart rich beef stock or veal stock reduced to 11/2 cups 3 quarts rich mushroom stock reduced to 11/4 cups 3 bulbs roasted garlic, split 4 (6 to 7-ounce) fillets organic or naturally fed beef tenderloin, tied 4 cloves roasted garlic 8 sun-dried tomatoes, rehydrated in warm poaching liquid for 1 hour 4 shallots, sliced 1/8-inch thick 1 tablespoon flat leaf parsley, coarsely chopped 1 teaspoon freshly picked thyme leaves I teaspoon finely sliced fresh chives Salt and pepper, to taste 1 acorn squash cut into 1/8-inch wedges, roasted until tender Instructions: Choose a saucepot large enough to hold the 4 fillets in one layer with a little extra space between each fillet. You should not have to pack them tightly to fit them into the pot. Combine the reduced veal and mushroom stocks in the empty saucepot over a medium heat and bring to a simmer. Add the roasted garlic bulbs and simmer until you can smell the garlic. Reduce the heat to medium-low then add the tied fillets and simmer 5 minutes for rare, 7 minutes for medium rare, and 9 minutes for medium. When the fillets are finished poaching, remove them from the liquid and rest 5 minutes before slicing. While the fillets are cooking draw off 3 cups of poaching liquid and transfer to a small saute pan. Add the roasted garlic cloves, tomatoes and sliced shallots, then bring to a rapid simmer over a medium-high heat. Reduce the sauce to 1 cup. Remove from heat, add half of each herb and season to taste with salt and pepper. Serve with wedges of squash and garnish with remaining herbs. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 46964,"Asparagus Noodles with Pesto 1 pound jumbo asparagus 1 1/2 cups packed fresh basil 1/4 cup packed fresh parsley 2 tablespoons pine nuts 1 tablespoon capers 1 small clove garlic Kosher salt and freshly ground pepper 1/4 cup plus 1 tablespoon extra-virgin olive oil Pinch of red pepper flakes 3 cups baby arugula 1 teaspoon finely grated lemon zest, plus more for topping Instructions: Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others but it?s fine to use.) Pulse the basil, parsley, pine nuts, capers, garlic, 1/2 teaspoon salt and a few grinds of pepper in a food processor until coarsely ground. With the machine running, drizzle in 1/4 cup olive oil and process until the pesto is mostly smooth. Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the asparagus noodles, red pepper flakes and a pinch each of salt and pepper. Cook, stirring, until the asparagus is tender, 3 to 5 minutes. Add the arugula and cook until just wilted, about 1 minute. Remove from the heat; add the pesto and 1 tablespoon water and toss to coat. Stir in the lemon zest and season with salt. Top with more zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46965,"Porcupine Meatballs 1 pound ground beef, preferably 80/20 (80 percent lean) 1 large egg, lightly beaten 1/2 small onion, finely diced 1/2 cup long-grain white rice 1 tablespoon chopped fresh parsley, plus more for serving 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper 2 tablespoons olive oil One 28-ounce can tomato puree 1/4 cup ketchup Instructions: Preheat the oven to 350 degrees F. Use your hands to mix the ground beef, egg, onion, rice, parsley, 1/2 teaspoon of the Italian seasoning, 1/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until well combined. Roll the meat mixture into 24 balls (each about 2 heaping tablespoons and 1 inch in diameter). Heat the olive oil in a large, high-sided oven-proof skillet over medium-high heat. Once shimmering, add the meatballs and cook until lightly browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then stir in the tomato puree, ketchup, remaining 1/2 teaspoon Italian seasoning, remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt and several grinds of pepper until the sauce is combined and meatballs are well coated. Cover with a tight-fitting lid and transfer to the oven. Bake until the meatballs are cooked through and no longer pink, the rice is tender and poking out and the sauce has reduced slightly, about 50 minutes. Carefully remove from the oven and top with more chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 46966,"Chocolate Peppermint Milkshake 3 heaping scoops chocolate ice cream 3 heaping scoops vanilla ice cream
1/2 cup heavy cream
1/2 cup milk
1/4 cup chocolate mint cookies, such as Thin Mints, chopped, plus more for garnish
1 teaspoon peppermint extract
Whipped cream, for topping, optional
Instructions: Put the chocolate and vanilla ice cream, heavy cream, milk, cookies and peppermint extract in a blender and process until thick and smooth. Divide the milkshake between 2 glasses. Top with a dollop of whipped cream if using, and chopped mint cookies. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 46967,"Beef Pot Roast One 12-ounce bag frozen onions One 8-ounce bag frozen baby carrots One 8-ounce package sliced mushrooms 1/2 pound small new potatoes, halved 4 pounds beef chuck roast, rinsed and patted dry Salt and pepper 2 tablespoons canola oil One 10.75-ounce can condensed cream of celery soup 1 packet onion soup mix 1 cup low-sodium beef broth 1/4 cup steak sauce Instructions: Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.
Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.
In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 46968,"French Lentils with Walnuts and Goat Cheese 1 cup/250 g du Puy lentils 1 bay leaf 1 fresh thyme sprig 2 tablespoons olive oil 1 large red onion, diced 2 cloves garlic, minced Splash balsamic vinegar, optional Kosher salt and freshly ground pepper
2 ounces/55 g walnuts, toasted 4 ounces/100 g goat cheese, broken into pinches Walnut oil, to taste Instructions: Put the lentils in a saucepan with the bay leaf and thyme. Pour over 1 1/3 cups/375 ml water, bring to a boil, then reduce the heat and simmer until tender, 30 to 40 minutes. All the liquid should be absorbed, if not simply drain off any excess. Meanwhile, heat the olive oil in a saute pan and fry the onion until soft. Add the garlic for 1 minute, then deglaze the pan with a splash of balsamic vinegar. Once the lentils are cooked, toss them with the onion mixture, season with salt and pepper and put them in a serving dish. Scatter over the nuts and pinches of cheese. Drizzle with walnut oil. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 46969,"Hot and Spicy Cholula Sea Bass Ceviche with Roasted Peppers, Grilled Masa Cakes, Roasted Corn, and Citrus Marinade 24 ounces sea bass, julienned 1 cup lime juice 1 cup lemon juice 1 cup orange juice 1 red onion, julienne 1 cup chiffonade cilantro leaves 4 jalapeno chiles, roasted, peeled, seeded, and chopped 2 red bell peppers, roasted, peeled, seeded, and chopped 2 yellow bell peppers, roasted, peeled, seeded, and chopped 2 ears corn, roasted and removed from the cob Salt and pepper Hot pepper sauce, (recommended: Cholula) 4 cups masa harina 4 eggs Water, to bind Instructions: In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator. Preheat a grill. Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper. To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes. To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 46970,"Southern Braised Greens 2 pounds collard greens 2 pounds mustard greens 2 pounds dinosaur kale 1 tablespoon coconut oil 2 yellow onions, chopped 1 red onion, chopped 3 cloves garlic, minced 1 cup vegetable stock (or use water) 1 tablespoon no-salt Creole seasoning 2 teaspoons curry powder 1/2 teaspoon smoked paprika Kosher salt
Instructions: Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces. Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 46971,"Grilled Tuscan Tuna Salad One 1 1/2 pound fresh tuna steak 2 teaspoons ground fennel
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Canola oil, for brushing 3 tablespoons fresh lemon juice, plus 1 to 2 tablespoons for serving 3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh rosemary
2 anchovy fillets, patted dry and finely chopped
1 clove garlic, smashed to a paste
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup extra virgin Tuscan olive oil
Honey, if needed
One 15-ounce can cannellini beans, drained, rinsed well and drained again 1 cup Gaeta olives, pitted
1/2 bulb fresh fennel, thinly sliced
1/2 red onion, thinly sliced
4 ounces mixed baby greens
1/4 cup chopped fresh basil
1/4 cup chopped fresh-flat leaf parsley
Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil Loaf of Tuscan bread, grilled and drizzled with extra-virgin olive oil
Instructions: For the tuna: Remove the tuna from the refrigerator 20 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. Mix together the fennel, salt and pepper in a small bowl. Brush the tuna with canola oil on both sides and sprinkle with the spice mixture. Grill until charred on both sides and cooked to medium doneness, about 5 minutes per side. Remove and let rest for 5 minutes. Cut into medium dice. For the salad dressing: Whisk together the lemon juice, vinegar, mustard, rosemary, anchovies and garlic in a small bowl and season with salt and pepper. Slowly pour in the olive oil while whisking, until it all emulsifies. For a sweeter and thicker texture, whisk in a teaspoon of honey at a time, until desired taste and consistency is reached. For the salad: Combine the beans, olives, fennel, onion and tuna in a large bowl. Add the dressing and gently toss to coat. Add the greens, basil and parsley , season with salt and pepper, and toss again. For serving: Mound the salad on a platter and sprinkle the remaining lemon juice over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 46972,"Shrimp Summer Rolls with Sesame-Ginger Slaw 8 ounces large cooked, peeled and deveined shrimp, tails removed 3/4 cup Food Network Kitchen? Inspirations Asian Style Sesame Ginger Dressing, plus more for dipping 4 cups coleslaw mix 4 scallions, finely chopped 1 cup cilantro leaves 1/2 cup chopped, roasted, salted peanuts 8 round rice paper wrappers 2 carrots, grated 1 Persian cucumber, cut into matchsticks 1 small red bell pepper, thinly sliced Instructions: Halve the shrimp lengthwise and toss in a medium bowl with 1/3 cup of the Asian Style Sesame Ginger Dressing. Toss the coleslaw mix, scallions, cilantro and peanuts in a large bowl with the remaining dressing. Set aside while you assemble the summer rolls. Fill a wide, shallow bowl with warm water. Dip a wrapper in the water until pliable, about 15 seconds. Place on your work surface and lay a row of shrimp down the center, leaving about an inch on each side. Top with some of the carrots, cucumbers and peppers. Fold the sides in and then roll up like a burrito. Repeat with the remaining wrappers and ingredients, keeping the finished rolls covered with a damp paper towel as you work. Divide the slaw among 4 plates and place 2 summer rolls on each. Serve with more dressing for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 46973,"Smoked Ham and Teleme Panini 8 slices Italian bread 1 pound ham, sliced 1 pound teleme cheese 1/2 cup Dijon mustard 1 cup roasted peppers Instructions: Butter 1 side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the smoked ham, then the teleme cheese, distributing it evenly. Top each with a second slice of bread, buttered side up. Heat a panini pan/sandwich griller until hot. Heat the sandwich in the griller, with a weight on top to keep as flat as possible. Cook until nicely browned, 2 to 3 minutes, Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mustard, and add roasted peppers, if desired. Replace the top slice of bread, cut the sandwiches in half, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 46974,"Crawfish Dressing 2 cups cornmeal 2 cups all-purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 4 large eggs 1 1/4 cups whole milk 1/4 cup honey 2 sticks unsalted butter, melted 2 tablespoons unsalted butter 1 onion, diced 1 red bell pepper, diced 1 stalk celery, diced 5 cloves garlic, minced 1 pound cleaned crawfish tails (preferably fresh) Kosher salt and freshly ground black pepper 1/4 teaspoon cayenne pepper 2 cups crawfish or seafood stock Instructions: Make the cornbread: Put a 12-inch cast-iron skillet in the oven and preheat to 350 degrees F. Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In a separate bowl, whisk the eggs, milk and honey; whisk into the flour mixture until combined. Add the melted butter and whisk vigorously until combined. Remove the hot skillet from the oven and pour in the batter. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Transfer to a rack and let cool completely, then remove from the pan. Crumble 5 cups cornbread for the stuffing. Increase the oven temperature to 400 degrees F. Make the stuffing: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the onion, bell pepper and celery and cook, stirring, until the vegetables start browning, about 10 minutes. Add the garlic and cook 1 more minute. Stir in the crawfish tails, 1 1/2 teaspoons salt, 1/4 teaspoon black pepper and the cayenne. Add the stock and bring to a low simmer, then remove from the heat. Add the remaining 1 tablespoon butter and stir until melted. Gently stir the cornbread into the stock mixture until incorporated. Transfer to a 3-quart baking dish and bake until golden brown and toasted on top, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 46975,"California Turkey Burger 1/2 medium sweet potato, peeled and sliced lengthwise into 1/8-inch-thick planks 3/4 cup plus 1 tablespoon olive oil 4 frozen turkey burger patties 2 cups packed kale leaves, stemmed and torn 1/2 cup salted roasted almonds 1 lemon, juiced Kosher salt and freshly ground black pepper 1 avocado 1/2 cup mayonnaise 4 whole-wheat hamburger buns 1/4 cup alfalfa sprouts 1 medium beefsteak tomato, sliced into 4 pieces Instructions: Heat a grill pan over medium-high heat. Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46976,"Ice Cream Topped with Applesauce and Cinnamon 1/2 cup Applesauce, recipe follows 2 to 3 scoops vanilla or caramel (or both) ice cream
1 pinch cinnamon
Whipped cream, for topping, optional 6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths 1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon
Instructions: Warm the Applesauce on the stove or in a microwave. Place the ice cream in a dish. Top with the Applesauce, sprinkle with cinnamon and top with whipped cream if desired. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through. Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 46977,"Frozen Mojito 1/4 cup simple syrup (equal parts sugar and water boiled together until sugar melts) 2 limes, juiced 12 fresh mint leaves, plus mint sprigs for garnish 4 ounces white rum 2 cups crushed ice Instructions: Combine simple syrup, lime juice and mint leaves in a blender and blend until combined. Add the rum and crushed ice and blend until frothy. Pour into 2 rocks glasses and garnish with mint sprigs. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 46978,"Tomato Pie with Cornmeal Crust 1/2 cup plain yellow cornmeal 3/4 cup all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt 1/3 cup vegetable shortening 5 tablespoons ice cold water 4 to 5 large heirloom tomatoes, sliced Kosher salt 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 2 tablespoons chopped fresh chives, plus more for garnish 2 tablespoons chopped fresh parsley, plus more for garnish 1/2 large Vidalia onion, very thinly sliced 4 ounces tasso or smoked ham, diced 1 cup Pimiento Cheese, recipe follows 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon paprika 1 tablespoon kosher salt 1 tablespoon freshly ground pepper 8 ounces extra-sharp yellow Cheddar, shredded 4 ounces white Cheddar (preferably Vermont Cheddar), shredded 8 ounces cream cheese, softened 4 ounces diced pimientos, drained and juice reserved 3 tablespoons mayonnaise 1 tablespoon finely chopped fresh chives 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper Instructions: Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes. For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels. Preheat the oven to 400 degrees F. Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F. Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 46979,"Souffl Pancakes with Butter Pecan Syrup 1 cup pure maple syrup 4 tablespoons salted butter 1/2 cup toasted pecans, chopped 1/2 teaspoon maple extract 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt (see Cook's Note) 2/3 cup whole milk 3 tablespoons unsalted butter, melted 3 tablespoons powdered sugar, plus more for serving 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 2 large egg yolks plus 4 large egg whites 1/2 teaspoon cream of tartar Nonstick cooking spray, for the ring molds Instructions: For the syrup: Heat the maple syrup and butter in a small saucepan over medium heat until the butter melts and bubbles form around the edges. Stir in the pecans. Simmer on low for 5 minutes. Remove from the heat and stir in the maple extract. Set aside until ready to serve. For the pancakes: Whisk the flour, baking powder and salt in a large bowl. Whisk the milk, melted butter, powdered sugar, vanilla extract, almond extract and egg yolks in a separate bowl. Beat the egg whites with the cream of tartar in another bowl until stiff peaks form. Add the milk mixture to the flour mixture, stirring until no lumps remain. Stir in a third of the egg whites until mixed. Gently fold in half of the remaining egg whites. Gently fold in the remaining egg whites. Place three 3-inch metal ring molds in a deep skillet with a lid over low heat; heat for 1 minute. Coat the insides of the 3 rings with cooking spray. Scoop 1/4 to 1/3 cup batter into each ring, filling halfway. Cover with the lid and let cook for 3 to 3 1/2 minutes. Carefully flip the rings over and cook, covered, until golden and cooked through, 1 1/2 to 2 more minutes. (The pancakes should release easily, but if you have trouble, run the tip of a sharp knife around the edge to help them release.) Repeat with the remaining batter, recoating the insides of the rings with cooking spray each time. Transfer the pancakes to a platter and dust with powdered sugar. Serve with the syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46980,"Pastrami-Rubbed Brisket One 12- to 15-pound whole brisket 1/2 cup coriander seeds, cracked
1/2 cup coarsely cracked black pepper
1/4 cup kosher salt
1/4 cup mustard seeds, cracked
2 teaspoons chili flakes
1 teaspoon ground sumac
1 cup apple cider
1/4 cup Worcestershire sauce
1/4 cup yellow or brown mustard
Instructions: Set up your grill for indirect heat by building the coals on one side only. Allow the temperature to reach 225 to 250 degrees F. Alternatively, set up your offset smoker. Build a fire with apple and cherry wood in the firebox and allow the temperature to reach 225 to 250 degrees F and the smoke to begin to run clear. Clean the brisket by trimming the fat cap, creating a fatty and lean side. Trim the fat on the point down to about 1/2 inch. Trim the fat on top of the flat end down to about 1/4 inch. Flip the brisket over and remove any silver skin and sinew from the meat. You will lose around 2 pounds from trimming. Place the fat you have trimmed into a small pan and place on the smoker or grill to render. You will use it later to brush the brisket before wrapping. To make the pastrami spice, add the coriander seeds, black pepper, salt, mustard seeds, chili flakes and sumac to a small bowl and mix to combine. In a spray bottle, combine the apple cider and Worcestershire sauce. Coat the entire brisket with the mustard, then liberally season on all sides with the pastrami spice. Spray it with the apple cider mixture. Place the brisket on the indirect side of the grill with the fat side facing down. If using the smoker, place the brisket with the fattiest part of the brisket pointed towards the fire. Place a thermometer in the fattest part of the brisket, close the lid and cook, misting the brisket every 30 minutes, until it reaches an internal temperature of 165 degrees F, about 6 hours. Brush the brisket with the rendered fat and wrap it in peach butcher paper. Place back onto the indirect heat on the grill or smoker and continue to cook until an internal temperature of 205 degrees is reached, about 3 more hours. Remove from the grill and let rest for at least 1 hour before separating the flat (lean brisket) from the point (fatty brisket). Slice against the grain and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46981,"No-Bake Cherry Thumbprints 1 cup pitted dates ? cup Archer Farms? Raw Almonds 1 tablespoon unsweetened cocoa powder ? teaspoon salt ? cup Simply Balanced? Classic Muesli Cereal 40 Simply Balanced? Dried Montmorency Cherries Instructions:

1. In a food processor, pulse the dates, almonds, cocoa powder, salt, and 2 tablespoons water until smooth. Add the cereal and pulse until just incorporated.
2. Form the mixture in ?-inch (teaspoonful) balls and transfer to a wax paper-lined cookie sheet, spacing ? inch apart. Gently press a cherry into each ball. Refrigerate until firm. Tip: The thumbprints can be refrigerated in an airtight container for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 46982,"Green cl Stew 2 pounds cut up pork, chicken, or beef Oil 3 heaping tablespoons flour 1 tablespoon fresh chopped garlic 2 1/2 cups chicken bouillon One 14 1/2-ounce can crushed tomatoes 2 large potatoes, diced 1 (2 pound) package thawed cl Products of New Mexico Green cl with or without the juice Salt 1 teaspoon kitchen bouquet Shredded cheese, optional Warm tortillas or crusty bread, optional Instructions: Brown pork, chicken, or beef in oil. Sprinkle flour over the meat and add chopped garlic according to your taste. Add chicken bouillon, crushed tomatoes, potatoes, and Green cl. Add salt to taste. Bring to a slow boil and simmer until meat and potatoes are tender, about 45 minutes. The secret is to add a teaspoon of kitchen bouquet at almost the end of cooking, which brings out the flavor even more! You can sprinkle shredded cheese on top if you like and serve with warm tortillas or crusty bread. ","[Rioja, Tempranillo, Garnacha, Barbera]" 46983,"Chocolate Egg Cream Shooter 1 cup sugar 1 3/4 cups unsweetened cocoa powder 2 tablespoons vanilla extract Pinch of salt 1 1/2 teaspoons half-and-half Seltzer, for topping Instructions: Make the chocolate syrup: Bring the sugar and 1 1/2 cups water to a boil in a medium pot. Add the cocoa powder, vanilla and salt and whisk until well combined. Let cool completely. For each drink, pour about 1 1/2 teaspoons of the chocolate syrup into a chilled shot glass and freeze until slightly firm, 5 to 10 minutes. Slowly pour the half-and-half on top of the chocolate syrup, then top with seltzer. Stir before drinking. (Refrigerate any leftover chocolate syrup for up to 6 months.) ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 46984,"Vegetarian Chili with Summer Vegetables 5 tablespoons extra-virgin olive oil 1 onion, diced 1 small eggplant, chopped Kosher salt and freshly ground pepper 3 cloves garlic, finely chopped 4 teaspoons chili powder 1 teaspoon ground cumin 1 28-ounce can diced fire-roasted tomatoes 1 16-ounce can kidney beans in mild chili sauce 1 14-ounce block firm tofu, drained 1 1/2 cups frozen fire-roasted corn kernels Sliced avocado, shredded Mexican cheese blend, chopped fresh cilantro and corn chips, for topping Instructions: Heat 2 tablespoons olive oil in a large wide pot over medium-high heat. Add the onion, eggplant, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are lightly browned and starting to soften, about 6 minutes. Stir in 1 more tablespoon olive oil, the garlic, chili powder and cumin and cook, stirring, until the spices are toasted, about 1 minute. Stir in 2 cups water, the tomatoes, beans, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and reduce the heat to a simmer; cook until slightly thickened, about 15 minutes. Meanwhile, grate the tofu on the large holes of a box grater onto a clean kitchen towel (not terry cloth). Gather up the sides of the towel and wring the tofu dry. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tofu, spreading it out; cook, stirring once or twice, until well browned and crisp, 4 to 5 minutes. Season with salt and pepper. Stir the tofu and corn into the chili and heat through, 5 minutes. Season with salt and pepper. Thin the chili with water, if needed. Divide the chili among bowls. Top with avocado, cheese, cilantro and corn chips. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 46985,"Grilled Steak With Tapenade 1/2 cup pitted kalamata olives 1 medium shallot 1 clove garlic 1 sprig rosemary, leaves stripped 1/4 teaspoon red pepper flakes 1/4 cup extra-virgin olive oil 1 lemon, halved Kosher salt and freshly ground pepper 2 pounds flank steak 1 pint grape tomatoes, quartered 1/4 cup roughly chopped fresh parsley Instructions: Preheat a grill or grill pan to high. Pulse the olives, shallot, garlic, rosemary, red pepper flakes, 2 tablespoons olive oil and the juice of 1/2 lemon in a food processor; season with salt and pepper. Pierce the steak all over with a fork and season with salt and pepper. Rub 1 heaping tablespoon olive mixture all over the steak, then set aside, about 10 minutes. Meanwhile, toss the remaining olive mixture with the tomatoes, parsley, the remaining 2 tablespoons olive oil and the juice of the remaining 1/2 lemon in a small bowl. Grill the steak until browned on one side, about 7 minutes. Flip and cook about 7 more minutes for medium rare. Transfer the steak to a cutting board and let rest 5 minutes. Cut in half; reserve one half for steak sandwiches. Thinly slice the remaining steak against the grain and top with the olive-tomato tapenade. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 46986,"Pressed Cheese Sandwiches 5 tablespoons olive oil 1/2 teaspoon aleppo pepper 2 cloves garlic, peeled and pressed 8 large slices sourdough rye bread 16 ounces mozzarella cheese, cut into 16 slices Coarse sea salt and freshly ground black pepper 4 sprigs fresh thyme 1 sprig fresh rosemary Pickled Scallions, recipe follows 8 scallions, root ends trimmed 3 tablespoons red wine vinegar Splash extra-virgin olive oil, about 1 tablespoon Instructions: I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards! In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend. Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. \Flake\ the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly. Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors. The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately. The acidity of the vinegar and the oniony \bite\ of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion. Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part. Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 46987,"Sonoran Style Hot Dog 8 large hot dogs, preferably 6 to 1s (6 hot dogs to a pound) 8 thin slices bacon, such as Oscar Mayer 4 tablespoons salted butter, at room temperature 8 fresh bolillo rolls, each sliced into a \pocket\ to catch all the fillings (see Cook's Note) 1 cup refried beans, warmed 2 avocados, diced
2 firm, ripe Roma tomatoes, diced
1 small red onion, diced
1 cup pickled jalapenos, drained
Zesty Mayo, recipe follows Fresh cilantro leaves, for garnish
Hot sauce, for serving 1/2 cup finely chopped fresh cilantro 1/4 cup mayonnaise 1 tablespoon hot sauce
Zest and juice of 1 lime Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Instructions: Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere. Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside. Butter the outsides of the \pocketed\ rolls and gently griddle them until just golden brown. Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce. Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 46988,"Rice Pilaf Garden Style 1 1/2 cups basmati rice 1 1/2 cups orzo pasta 1 tablespoon olive oil 1 tablespoon unsalted butter 1/4 cup minced shallots 1 1/2 cups shredded zucchini 1 1/2 cups sliced cremini mushrooms 3 cups low-sodium chicken stock 1 cup seeded and diced Roma tomatoes 2 tablespoons chopped Italian parsley leaves 1 teaspoon grated lemon zest 1/2 cup grated Parmesan 1 teaspoon freshly crackled black pepper Salt Instructions: In a large pot, heat olive oil and butter over medium-high heat. When the butter melts, add in the rice and pasta. Saute for 4 to 5 minutes, then add the shallots and saute 2 minutes more. Add the zucchini and mushrooms and mix to combine. Stir in the stock and bring the mixture to a simmer. Cover and cook for 14 to 16 minutes. Add the tomatoes, parsley, lemon zest and Parmesan. Season with the black pepper and salt, if needed. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 46989,"Tiny Lemon Angel Cakes with Lemon Confit 2 large lemons 1 cup granulated sugar 1 1/8 cups sifted cake flour 1 1/2 cups granulated sugar 1 1/2 cups egg whites (from about 12 eggs), preferably at room temperature 1 1/4 teaspoons cream of tartar 1/2 teaspoon salt 1 lemon, zest finely grated 1 teaspoon pure vanilla extract 1/4 cup freshly squeezed lemon juice 1 1/2 cups confectioners\u2019 sugar Special tools: pastry bag with a large plain tip, 1 large or 2 small mini muffin tins, ungreased Instructions: To make the confit: Cut a slice off the top and bottom of each lemon to expose the flesh. Cutting from top to bottom and following the contours of the fruit, cut off the peel and white pith in 1-inch wide strips. Scrape off any pulp adhering to the strips, but leave the pith intact.
You now have several 1 inch wide strips of lemon peel and pith. Cut each one into long strips, about 1/4 inch by 3 inches each.
Meanwhile, boil a kettleful of water. Pour about 2 cups of the boiling water into a small saucepan, bring back to a boil add all the lemon rind, and boil for 30 seconds. Drain in a strainer and rinse the rind under cold running water. Repeat 2 times more, using fresh boiling water each time.
Combine the sugar and 2 cups of tap water in the saucepan and bring to a boil. Add the blanched rind and reduce the heat to a simmer. Simmer the rind until tender, about 1 hour. Drain the rind in a strainer (reserve the sweet, lemony syrup for sweetening drinks, if you like). Arrange the strips on a wire rack, using your fingers to gently spread them out so that they do not touch each other. Let them cool and store them in an airtight container.
To make the cake: Heat the oven to 375 degrees F.
Sift the sifted cake flour with 1/2 cup of the sugar 3 times (this is to aerate the mixture and make it lighter). Set aside.
Whip the egg whites in a mixer fitted with a whisk attachment until foamy. Add the cream of tartar and salt and continue whipping until soft peaks form. With the mixer running, gradually add the remaining cup of sugar and continue whipping until the egg whites are stiff and the sugar is dissolved, about 30 seconds more.
Fold the sifted flour-sugar mixture into the whites by hand just until incorporated. Fold in the lemon zest and vanilla extract.
Spoon or pipe the batter into the cups of the ungreased mini muffin tin, filling the cups until almost full (they will not expand much). Bake until the cakes are light golden brown, 12 to 16 minutes.
Let the cakes cool in the tin, then run a butter knife around the edges to cut the cakes free, leaving the browned walls and bottom of the cake in the pan. Remove the cakes from the tin and place on a wire rack set over a sheet pan.
To finish the dessert, stir the glaze ingredients together until smooth, Turn the cakes over to the brown top becomes the base. Dip the new top (the white side) of each cake into the glaze, then carefully place it on the wire rack, glaze side up, to set.
Chop the lemon confit (you may not need all of it) and make a little mound of chopped confit in the center of each cake. Let the glaze set for 30 minutes before serving the cakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 46990,"Pizza on the Grill Prepared pizza dough (buy from your local pizzeria or look for it in frozen foods section) Olive oil Prepared tomato sauce Grated mozzarella cheese Instructions: Heat your grill to medium-high. Using your hands, spread the pizza dough to form a 1/4-inch thick pizza. Brush one side with olive oil and put it, oil side down, onto the grill. Brush some more oil on the top and close the cover. Cook until the bottom is browned and the top is set, about 5 minutes. Flip the crust over and cook on the other side until browned, about another 3 minutes. Remove from the heat and set aside until your guests arrive. Spread some tomato sauce onto the crust and top with mozzarella and your favorite toppings. Put the pizza back on the hot grill, close the cover, and cook until the cheese is melted and bubbling, about 5 to 6 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 46991,"Cinnamon Roll Crepes 1 1/2 cups whole milk 1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
4 tablespoons unsalted butter 1/2 cup light brown or light muscovado sugar
2 tablespoons dark rum
1/2 teaspoon ground cinnamon 8 ounces cream cheese, at room temperature 1/4 cup cold heavy cream
2 tablespoons confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest, plus more for the top Instructions: For the crepes: Combine the milk, flour, granulated sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day. For the cinnamon rum sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, rum and cinnamon and cook, stirring occasionally, until the sugar melts. Stir in 2 tablespoons water and cook a few more minutes. Set aside and keep warm. For the filling: Combine the cream cheese, cream, confectioners' sugar, vanilla and orange zest in a stand mixer with a whisk attachment and whisk until light and fluffy. Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other. Place a crepe on a flat surface with the browner side down. Smear 3 to 4 tablespoons filling across the crepe slightly off center and a few inches from the bottom (facing you), fold the bottom up over the filling and then roll the crepe tightly. Place seam-side down on a plate or platter and repeat with the remaining crepes and filling. Spoon the sauce over the crepes, dust with confectioners' sugar and scatter some orange zest on top. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 46992,"Sugar Dough 1 1/3 cups granulated sugar 10 ounces (2 1/2 sticks) soft butter or (half butter/half shortening) 3 large eggs 5 1/3 cups all purpose flour 1/2 teaspoon salt 1 teaspoon vanilla Instructions: Cream butter and sugar. Add eggs and continue to cream. Add salt and vanilla. Add flour all at once and blend just until flour has dissolved. Refrigerate until ready to use. This dough must be used CHILLED. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 46993,"Bacon Bark 1 cup pecan halves 1 cup walnut halves 1/4 cup light brown sugar 2 tablespoons maple syrup 1 teaspoon pumpkin pie spice 1/2 teaspoon Hungarian paprika Salt and freshly ground black pepper 1/4 cup light brown sugar 1/2 teaspoon Hungarian paprika 6 strips center-cut bacon, chopped 1 lemon, zested Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. To prepare the nuts: In a small bowl, add the pecans, walnuts, brown sugar, maple syrup, pumpkin pie spice, paprika and a pinch of salt and a grind or 2 of pepper. Stir until everything is coated and set aside. To prepare the bacon: In another small bowl, add the brown sugar, paprika, bacon, lemon zest, a pinch of salt and a grind or 2 of pepper. Spread out on a nonstick baking sheet and cook until the bacon is almost done and the sugars are bubbling, 8 to 10 minutes. Remove from the oven and add the nut mixture on to the sheet. Stir and fold with a spatula and spread everything out on the sheet again. Place back in the oven for 15 more minutes, stirring and spreading again halfway through. Serve warm, or allow to cool and break apart. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46994,"Green Salad Boston or Bibb lettuce Extra-virgin olive oil Freshly squeezed lemon juice Sea salt and freshly ground black pepper Instructions: So, to make the salad, get yourself a round lettuce, such as Boston or Bibb, and remove each leaf from the core. Wash them in plenty of cold water. Spin dry or blot with paper towels and pile them into a bowl. Make a basic dressing by mixing together 3 parts extra-virgin olive oil, 1 part lemon juice, a pinch of sea salt and freshly ground black pepper. Drizzle the dressing over the leaves and use the tips of your fingers to gently mix the salad together. Be careful not to overdress it, though, or your leaves will go limp! That's it, your basic green salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 46995,"Build-Your-Own Shish Kabobs 1 tablespoon Dijon mustard 2 tablespoons fresh rosemary, stemmed 4 cloves garlic, minced 2 tablespoons freshly squeezed lemon juice 2 tablespoons balsamic vinegar 1/4 cup olive oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound sirloin steak, cut into 1-inch cubes 1 orange, zested, then juiced, remainder discarded 1 lemon, zested, then juiced, remainder discarded 1 lime, zested, then juiced, remainder discarded 4 cloves garlic, minced 1 tablespoon fresh tarragon leaves 1/4 cup soy sauce 1/4 cup canola oil 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes 3 cloves garlic, minced 2 shallots, minced 1 bay leaf (fresh or dried) 2 tablespoon fresh thyme leaves 1/4 cup finely chopped fresh Italian parsley 1 teaspoon chili pepper flakes 1/4 cup olive oil 2 tablespoons freshly squeezed lemon juice 1 pound (16 to 20 count) shrimp, shelled and deveined Bell peppers Onions Cherry tomatoes Mushrooms Italian squash Baby potatoes, boiled until cooked through Corn on the cob, husked and sliced into 1/2-inch-thick rounds 1/4 cup olive oil 2 tablespoons balsamic vinegar Salt and pepper Instructions: If using bamboo skewers, soak them in water for 1 hour to retard charring. Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours. Cut vegetables into bite-size pieces. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds. Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 46996,"Chocolate and Vanilla Sundaes 1/2 cup heavy cream 12 ounces semisweet chocolate chips 2 tablespoons honey 2 tablespoons prepared coffee 2 pints vanilla ice cream 2 pints chocolate ice cream 1/2 cup chopped salted peanuts Instructions: For the chocolate sauce: Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. To assemble the sundaes: Place 1 scoop of vanilla ice cream and 1 scoop of chocolate ice cream in each dish and drizzle with the chocolate sauce. Sprinkle the peanuts over the top. Serve any extra sauce on the side. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 46997,"Coffee Cake with Orange Marmalade and Orange Glaze 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon freshly grated nutmeg Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup orange marmalade 3/4 cup confectioners' sugar 2 tablespoons orange juice 1 teaspoon finely grated orange zest plus orange slices, for serving Instructions: Combine the flour, brown sugar, nutmeg and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the marmalade on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar, orange juice and orange zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 46998,"Heavenly Honey Oatmeal Mask 1 quart water 3 chamomile tea bags 2/3 cup oatmeal 1/2 cup plain yogurt 1/4 cup honey Instructions: To make the chamomile rinse, bring the quart of water to a boil. Arrange the chamomile tea bags in a bowl pour the boiling water over the bags and let the tea steep and cool down to lukewarm. While the rinse is cooling down make the mask. Put oatmeal in a blender and grind until it is a fine powder. Transfer the oatmeal powder to a small bowl with the remaining ingredients. Mix thoroughly. Using your finger tips apply the mixture to your face, avoiding your eyelids and the tender skin under your eyes. Keep the mask on for 15 minutes, just relax and read or let yourself stare at the wall, you need the break. After the 15 minutes, double check that the chamomile tea rinse is not to hot, be careful you're going to put this on your face, you want it to be lukewarm. Rinse face with the chamomile tea. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 46999,"Tamarind Glazed Ribs with Chayote and Mango Slaw 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon sugar 1 tablespoon ground ancho cl powder 1 teaspoon Mexican cinnamon 1 teaspoon garlic powder 1 tablespoon ground black pepper 1 rack St. Louis-style pork ribs (brisket bone and skirt meat removed) Salt 1 tablespoon olive oil 1 white onion, finely chopped 1 tablespoon chopped ginger 1 stalk lemongrass 2 cloves garlic, finely minced 1 jalapeno, finely minced 1 tablespoon honey 1 quart chicken stock 1 (4 to 6-ounce) package tamarind pulp 1 tablespoon honey 1 teaspoon red pepper flakes 1/4 cup white vinegar 1 chayote, juilenned 1/2 red onion, thinly sliced 1 mango, julienned 1 tablespoon chopped cilantro 1 tomato, thinly sliced 1/4 cup extra-virgin olive oil 2 limes, juiced Instructions: In a large bowl, combine the cumin, coriander, sugar, ancho powder, cinnamon, garlic powder, and pepper. Mix the spices well with a wooden spoon. Season the pork ribs on both sides with salt, then start rubbing the spice mixture evenly on both sides to coat all the surface meat. Place in refrigerator, cover, and allow to sit overnight. Preheat oven to 300 degrees F. Wrap the pork ribs tightly in plastic, then place in shallow baking dish with 1-inch of water and place the pan in the oven for 1 hour and 30 minutes. Remove the ribs from the plastic wrap and set aside. While the ribs are cooking, in a large sauce pot, add 1 tablespoon oil and heat over medium high heat. When the oil has begun to smoke, add the onion, ginger, lemongrass, garlic, and jalapeno. Start cooking until the onion becomes translucent, about 7 minutes. Then, add the honey, chicken stock, and tamarind. Simmer for 20 minutes then puree in a blender until smooth. Season with salt and pepper and strain through a medium fine strainer. Set aside. To make the dressing for Chayote Slaw: In a small sauce pot, combine the honey, pepper flakes, and vinegar. Cook 10 minutes until the mixture is reduced by half. Set aside to cool in a large mixing bowl. When the mixture is cool, add the chayote, red onion, mango, cilantro, tomato, olive oil, and lime juice. Mix well and set aside. To finish the dish: On a hot well oiled grill, add the cooked pork ribs and start to cook on one side 5 minutes making sure to baste the other side with tamarind glaze. Then, flip the ribs over and baste this side for 5 minutes. Repeat this process three times until a nice crust has formed. Remove and cut between each bone and serve on a large platter with the Chayote Mango Slaw and a side bowl of the tamarind sauce. ","[Pinot Noir, Grenache, Tempranillo, Garnacha]" 47000,"Twinkle Tiramisu 8 cream-filled sponge cakes (recommended: Twinkies) 1 cup espresso or strong coffee, unsweetened 1 1/2 cups heavy cream 1/3 cup sugar 2 (8 3/4-ounce) packages mascarpone cheese, at room temperature Yellow food coloring 10 vanilla wafers Instructions: Cut the sponge cakes in half lengthwise and fit the bottom halves into a 7 by 11-inch pan. Drizzle half the coffee over them. Whip the cream to soft peaks and sweeten it with the sugar. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream. Pour half of this mixture over the sponge cakes and spread it out evenly. Make another layer with the tops of the sponge cakes and drizzle them with the remaining coffee. Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread this evenly over the sponge cakes. Coarsely crush the vanilla wafers and scatter them over the top. Cover and refrigerate for at least 2 hours before serving. ","[Prosecco, Moscato, Vin Santo, Riesling]" 47001,"Chocolate Ganache 1/2 pound bittersweet Vahlrona Chocolate 1/2 pound diced unsalted butter (2 sticks) 2 1/4 ounces sugar 4 eggs, lightly beaten 4 yolks 2 1/4 ounces cake flour, sifted Instructions: Preheat oven to 350 degrees F. Butter 12 (4-ounce) ramekins. Melt chocolate and butter in double boiler, stirring gently. Add sugar. Remove from heat and keep warm. In a large bowl beat eggs and yolks until volume is doubled. Fold in flour gently until well incorporated. Fold 1/4 of warm chocolate mixture with egg mixture, to temper. Combine mixtures by folding gently. Fill ramekins 2/3 full. Bake for 4 to 6 minutes. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 47002,"Tuscan Style Roasted Chicken One 6-pound whole chicken, cut into 8 pieces Kosher salt and freshly cracked black pepper Olive oil, for cooking 3 cloves garlic, sliced 4 ounces dry vermouth 2 beefsteak tomatoes, cut into eighths 1/2 cup pitted green olives (your favorite kind) Small bundle fresh oregano, tied with butcher's twine 1 1/2 cups chicken stock 2 tablespoons unsalted butter Fresh basil, torn, for serving Instructions: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat. Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly saut until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 47003,"Beef Burgundy - Red Cooking Wine 4 ounces bacon, diced 1 pound beef, 1-inch cubes ? teaspoon rosemary, chopped 2 cloves garlic, minced 4 tablespoons flour 1 cup Holland House Red Cooking Wine 1 cup beef stock 1 cup carrots, 1/2-inch coins 1 cup button mushrooms, sliced ? cup pearl onions, frozen Serve with hot cooked noodles or crusty French bread. Great with roasted potatoes and a side of braised or wilted spinach. Instructions: In a large saucepan, cook the bacon until crisp. Remove the bacon bits and reserve. Add the beef and cook until browned on all sides. Add the garlic and rosemary and saute for 1 minute. Sprinkle with flour and cook until toasted. Stir in the cooking wine and stock; bring to a boil. Transfer to crockpot with the remaining ingredients except parsley. Turn crockpot to high and cook for 6 hours, until the beef is tender. Remove lid and heat for 30 to 60 minutes to thicken the sauce.\n\nIf you ever have leftover braised short rib or brisket, you can use the same method to stretch your leftovers. Just skip the 6-hour step and bring the liquid to a simmer and cook until thick. ","[Burgundy, Merlot, Cabernet Sauvignon, Malbec]" 47004,"Ranchero Burrito with Bran Cereal 4 (6-inch) whole wheat tortillas 1/2 cup black bean pate 1/2 pound sliced smoked turkey breast 1 cup shredded, reduced-fat Monterey Jack cheese 2 medium tomatoes, sliced 2 cups high-fiber, no-sugar-added bran cereal 2 cups skim milk 2 cups low-sodium tomato juice Instructions: Warm the tortillas in a microwave oven for 10 seconds or place in a toaster oven for 15 to 20 seconds to make them easier to roll. Spread the warmed tortillas with the black bean pate, top with turkey, and sprinkle with Monterey Jack cheese. Roll up, and microwave for 45 seconds on high, or until the cheese melts. Or, place in toaster oven for 2 minutes. Cut in 1/2 crosswise and serve with tomato slices on the side. Divide cereal and milk evenly between 4 bowls. Divide between 4 glasses. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 47005,"Mucho Macho Empanada 1/2 cup dried pinto beans 1/4 cup finely diced celery 1/4 cup diced onion
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound ground beef 1 tablespoon ground cumin
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper
1 pound thin sliced yellow onion
1 1/2 tablespoons paprika
Salt and pepper 1 1/2 pounds all-purpose flour, plus additional as needed 2 tablespoons vegetable shortening
1 tablespoon baking powder
Salt
1 cup warm water
1 cup Mexican-style blend cheese Chopped serrano or jalapeno cl, optional Oil, for greasing the baking sheet 1 egg, beaten, for egg wash Instructions: For the beans: Wash and soak beans in a bowl of water to cover overnight. Strain beans. Add 2 cups water, celery, onions, garlic, cumin and chili powder to a blender. Blend well. Add blended mixture to beans in a pot and cook until beans are tender. Add more water if necessary. For the mucho macho beef: Cook beef in a skillet on medium heat for 10 to 15 minutes. Add cumin, oregano and crushed red pepper. Mix well. Cook for 5 minutes, then add onions. Continue cooking until onions are translucent. Add paprika. Turn the heat down and simmer. Add salt and pepper to taste. Set aside to cool. For the dough: In a mixing bowl, add flour, shortening and baking powder. Mix well. Add salt to warm water in a measuring cup, then pour water into bowl and mix to make a ball. Remove from bowl and knead dough on a lightly-floured surface. Cover and let rest for about 5 minutes. Flour a countertop. Roll dough with a pin to 1/8-inch thick, adding flour as needed to prevent sticking. Cut out 4 1/2- to 5-inch circles and stack one on top of another. Wrap in plastic and chill for about 5 minutes. For the mucho macho empanada: Preheat oven to 400 degrees F. Set a dough disc in the palm of your hand. Spread prepared beans on the dough disc. Then add 1 1/2 tablespoons beef, cheese and serrano or jalapeno peppers, if using. Fold dough into a half-moon shape. Ruffle edges to close. (May use a fork to close an empanada as well.) Continue with remaining dough and fillings, placing empanadas on a greased pan 1-inch apart. Brush tops with egg wash and bake until golden brown, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 47006,"Sweet Potato Chowder 1/2 pound thick-sliced bacon, cut into 1/2-inch pieces 1/2 medium sweet red pepper, diced 1/2 medium sweet green pepper, diced 1/2 large white onion, diced 2 large sweet potatoes, peeled and cut into 1-inch cubes 3 (14.5-ounce) cans chicken broth 3 canned chipotle chiles, minced 2 (14-ounce) cans corn 1 cup lowfat milk 1/2 teaspoon salt Monterey Jack Quesadillas, recipe follows Cilantro leaves, for garnish 8 flour tortillas 1 cup Monterey Jack, shredded 1/4 cup picked cilantro leaves Instructions: Cook the bacon in a large stockpot over medium heat until it begins to crisp. Spoon off the bacon fat, except for a thin coating. Add the peppers and onion to the bacon and continue cooking, stirring frequently, until the vegetables are tender. Add the sweet potatoes, chicken broth, and chipotles and simmer, covered, 15 minutes or until the potatoes are tender. Stir in the corn, milk, and salt; heat through. Serve with quesadillas and garnish with cilantro. Heat tortillas in a preheated 350 degree F oven until warm. Top each with some shredded Monterey Jack and a few cilantro leaves. Top each with another tortilla. Heat until cheese is melted. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47007,"Brisket cl 1/4 cup canola oil 1 red onion, small diced 2 cloves garlic, minced 2 red peppers, diced 1 tablespoon kosher salt 2 tablespoons chili powder 2 tablespoons chipotle powder 2 tablespoons smoked paprika 1 pound smoked beef brisket, diced 1 quart smoked tomatoes 1 bunch fresh cilantro, leaves chopped Sour cream and shredded Cheddar, for garnish Instructions: Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat. Add spices and cook for 1 more minute. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours. Remove from heat and add cilantro. Serve in soup bowls and top with sour cream and cheddar cheese for garnish. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47008,"Tropical Sundaes 2 scoops chunky monkey ice cream 1 cup toasted sweetened coconut 1/4 cup chopped macadamia nuts 1 canister whipped cream 1 jar store bought caramel sauce Instructions: Place 2 scoops of ice cream in a dessert bowl. Top with some toasted coconut, nuts, whipped cream, a drizzle of caramel sauce and some extra coconut. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 47009,"Broccoli with Cheddar Cheese Sauce 3 pounds broccoli, cut into florets, stems discarded or saved for another use Kosher salt and freshly ground black pepper
Cheddar Cheese Sauce, recipe follows 2 tablespoons butter 2 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1 cup grated sharp Cheddar Instructions: Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes. Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side. Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 47010,"Salmon Capriccio 1/2 cup cauliflower florets 1/4 cup sliced potatoes Grapeseed oil
Salt and pepper
One 6-ounce salmon fillet
2 tablespoons unsalted butter
1 ounce white wine
3 strands saffron
1 teaspoon capers
1 tablespoon chopped fresh parsley
2 ounces chicken stock
Juice of 1 lemon Instructions: Preheat the oven to 450 degrees F. Toss the cauliflower and potatoes with 1 tablespoon grapeseed oil and some salt and pepper. Transfer to a baking sheet and roast until tender and browned, 5 minutes. Set aside. Pat the salmon fillet dry with a paper towel to remove moisture and prevent sticking to the pan. Sprinkle with salt and pepper. Heat 1 tablespoon grapeseed oil in a saute pan over medium-high heat. Add the fillet and sear for 2 minutes. Flip, add 1 tablespoon of the butter and then remove from the heat. Baste the salmon with the melted butter. Set aside. Heat 1 tablespoon grapeseed oil in a second pan over medium-high heat. Add the roasted cauliflower and potatoes; saute for 2 minutes. Deglaze with the white wine, then add the saffron, capers, parsley, chicken stock, lemon juice and the remaining 1 tablespoon butter. Reduce down for 1 minute to make the sauce. Lay the cauliflower and potatoes on the plate, top with the salmon and the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47011,"Kids Can Make: Strawberry French Toast Roll-Ups Cooking spray 1/4 cup cream cheese, at room temperature 2 tablespoons plus 1/2 cup sugar 6 slices stale white sandwich bread, crusts removed 5 or 6 strawberries (about 1/2 cup), diced 1/4 cup heavy cream 2 large eggs, beaten 1 tablespoon ground cinnamon Maple syrup, optional Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment, and spray the parchment with cooking spray. Mix together the cream cheese and 2 tablespoons sugar in a small bowl. Roll each slice of bread flat with a rolling pin, and spread with 1 heaping teaspoon of the cream cheese mixture. Place 2 heaping teaspoons of the diced strawberries at one end of each slice. Starting at that end, roll up each slice. Pinch and press the seam and ends so each roll-up is sealed, and push back in any ingredients that may have snuck out of the ends. Whisk the cream and eggs together in a small bowl. Combine the remaining 1/2 cup sugar and the cinnamon in a shallow dish. Dip each roll-up in the egg mixture until completely submerged, shake off excess egg, then cover completely in the cinnamon sugar. Arrange the roll-ups, seam-side down and evenly spaced, on the prepared baking sheet. Bake the roll-ups until they're golden brown and the cinnamon sugar forms a crunchy layer, about 15 minutes. Let cool for 5 minutes, then transfer to a cutting board. Trim off any excess caramelized sugar, and slice each roll-up in half on the diagonal (be careful when slicing, as the filling is hot). Serve the roll-ups on a platter, with maple syrup on the side if using. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 47012,"Giada Dog at Pinks 6 all-beef hot dogs 2 tablespoons extra-virgin olive oil 8 cremini mushrooms, sliced into 1/4-inch slices 1 small onion, halved and sliced thin from root to tip 1 small onion, halved and sliced thin from root to tip
1 red pepper, thinly sliced 1/4 teaspoon dried oregano Kosher salt 2/3 cup yellow cherry tomatoes, halved 1 cup shredded mozzarella 2 tablespoons unsalted butter, at room temperature 6 potato hot dog buns Instructions: Heat a 10-inch saute pan over medium heat. Cook the hot dogs, browning them on all sides, until warmed through, about 5 minutes. Remove to a plate and keep warm while making the topping.
In the same pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are beginning to brown, about 5 minutes. Add the onions and red peppers, season with the oregano and 1/8 teaspoon salt and continue cooking, stirring occasionally, until the onions and peppers are softened and beginning to brown, about 8 minutes. Turn off the heat and add the tomatoes and 1/8 teaspoon salt. Stir with a rubber spatula just to combine and sprinkle the mozzarella on top to melt.
Preheat a grill pan or a broiler to medium-high. Butter the sides of each bun and grill or broil until golden, about 1 minute. Place each hot dog in a toasted bun. Divide the vegetable-cheese mixture evenly over the dogs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 47013,"Skillet Bacon Mac and Cheese Bechamel sauce, recipe follows 1 pound dry pasta (recommended: elbow macaroni, shells, penne, etc.) 1 teaspoon dry mustard, or to taste 1/4 teaspoon ground cayenne pepper 2 cups grated sharp Cheddar cheese 1 cup grated Gruyere cheese 1 cup, plus 1/2 cup grated Parmesan cheese 1 cup milk 1/4 cup heavy cream 1 1/2 cups panko (Japanese) bread crumbs 2 tablespoons chopped fresh flat-leaf parsley 6 slices bacon, cooked, reserve 1/4 cup rendered bacon fat 1/4 cup unsalted butter 1/4 cup flour 3 cups hot whole milk 1/4 teaspoon nutmeg Salt and freshly ground pepper, to taste Instructions: Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet. Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F. Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed. In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat. Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese. Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving. To make the Bechamel: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47014,"Stewed Chayote with Tomato and Epazote 1 1/2 pounds chayote (about 2 medium) 2 small tomatoes, roasted (see Note) 2 cloves garlic, roughly chopped 2 tablespoons vegetable oil 1/4 cup finely chopped white onion 3 Arbol chiles 1 1/4 cups water 1 teaspoon salt 3 tablespoons roughly chopped epazote leaves Instructions: Peel the chayotes and cut them into 1/4 inch julienne, including the core and seeds. Set aside. In a blender jar, combine the tomatoes and garlic and blend for a few seconds, until fairly smooth. Set aside. In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chiles for about 2 minutes, without browning. Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayote, water, and salt. Cover the pan and cook over medium heat, shaking every so often to prevent the chayote from sticking. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Barbera]" 47015,"Eggs Flamenco Extra-virgin olive oil 1 onion, diced Kosher salt 2 garlic cloves, smashed and chopped 1 cup (1/2-inch) diced Spanish chorizo 1 teaspoon pimenton 1 (28-ounce) can plum tomatoes, coarsely chopped with their juice or passed through a food mill 8 eggs 1/2 cup finely grated aged manchego 2 tablespoons chopped chives Instructions: Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed. Preheat the oven to 400 degrees F. Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes. When the eggs are done, sprinkle with chives and serve. Eggselent! ","[Rioja, Tempranillo, Garnacha, Cava]" 47016,"Seared Turkey Breast with Roasted Root Vegetables and Chardonnay Gravy 1 (4 pound) bone in whole turkey breast Olive oil Salt and pepper 2 turnips, halved 2 rutabaga, halved 2 parsnips, halved 4 carrots 2 onions, halved 1 garlic bulb 2 sprigs rosemary 4 bay leaves 8 sprigs fresh thyme 1/2 cup orange blossom honey 2 tablespoons fresh thyme leaves 1 teaspoon salt 1/2 teaspoon black pepper 1 cup Chardonnay 1 cup chicken broth 1 tablespoon flour Instructions: Preheat oven to 375 degrees F. Cut the turkey breast in half and remove the breastplate from the meat. Place the bone in a large roasting pan, drizzle with olive oil and season with salt and pepper. The breastbone will act as a natural roasting rack. Surround it with the vegetables and herbs. Drizzle with oil and season again. Bake in the oven for 15 minutes while preparing the turkey breast. Coat a large skillet with oil. Over medium heat, sear the turkey breast skin side down until crispy. In a small bowl, combine honey, thyme leaves, salt, and pepper. Remove the turkey from the skillet and brush with the honey paste. Remove the roasting pan from the oven, then lay the turkey breast on top of the roasted bone. Pour in the wine and chicken broth. Cover with aluminum foil and return to the oven for 30 to 40 minutes. Baste periodically. Arrange the turkey breast and root vegetables on a serving platter. Heat the pan juices on the stovetop over medium flame. Scrape the roasting pan with a wooden spoon to loosen particles from bottom and sides. Mix the flour with 3 tablespoons water to create a slurry and whisk into the pan sauce. Reduce heat and simmer until thickened to sauce consistency, about 8 minutes. Season with salt and pepper. Serve gravy alongside the turkey platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47017,"Fresh Basil Dressing 1 cup loosely packed fresh basil leaves 6 tablespoons extra-virgin olive oil 2 tablespoons mayonnaise 2 tablespoons balsamic vinegar 1 1/2 tablespoons chopped shallot 3/4 teaspoon salt Dash ground black pepper Instructions: Blend the basil, oil, mayonnaise, vinegar, shallots, salt and pepper in a blender or food processor until smooth. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47018,"Sausage and Rigatoni Dump Dinner Unsalted butter, for the baking dish One 24-ounce jar marinara sauce
3 cups beef broth
1/4 cup tomato paste
4 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 pound uncooked rigatoni
1 pound Italian sausage, casings removed
3/4 cup ricotta
2 cups shredded mozzarella
Instructions: Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with the butter. Stir together the marinara, beef broth, tomato paste, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
Spread half the pasta in an even layer in the bottom of the prepared dish. Scatter half of the sausage over the top by breaking into pieces and dolloping onto the pasta. Dollop with half of the ricotta. Pour half of the marinara mixture over top. Repeat with a second layer.
Cover with aluminum and bake until the pasta is al dente, about 50 minutes.
Uncover and sprinkle the mozzarella on top. Bake until the mozzarella is melted and bubbly, about 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47019,"Death By Chocolate: Simply the Best Chocolate Brownie Layer 4 tablespoons plus 1 teaspoon unsalted butter 1/4 cup plus 1 teaspoon flour 2 tablespoons unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon salt 3 ounces unsweetened chocolate, broken into 1/2-ounce pieces 2 ounces semisweet chocolate, broken into 1/2-ounce pieces 3 eggs 1 cup sugar 1 teaspoon pure vanilla extract 1/4 cup sour cream 4 ounces chocolate chunks Instructions: Preheat oven to 325 degrees F. Prepare the chocolate brownie layer. Coat a 9 by 1 1/2-inch cake pan with 1 teaspoon of butter. Flour the pan with 1 teaspoon of flour, shaking out the excess. Sift together 1/4 cup flour, 2 tablespoons cocoa, 1 teaspoon baking powder, and 1/2 teaspoon salt onto waxed paper. Set aside. Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place 3 ounces unsweetened chocolate, 4 tablespoons butter, and 2 ounces semisweet chocolate in the top half of the double boiler tightly cover top with film wrap. Heat for 4 1/2 to 5 minutes, remove from the heat, and stir until smooth. Place 3 eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until slightly thickened, about 1 1/2 minutes. Add the melted chocolate mixture into the egg mixture and whisk on medium for 30 seconds. Add the sifted ingredients, whisk on low for 10 seconds, then on medium for 10 seconds. Add the sour cream and whisk on medium for 5 seconds. Remove the bowl from the mixer and use a rubber spatula to thoroughly combine ( also add and combine 4 ounces chocolate chunks ). Pour the brownie batter into the prepared cake pan, spreading evenly. Bake the brownie for 30 minutes, until toothpick inserted in the center comes out clean. Allow to cool in the pan at room temperature for 5 minutes. Turn out onto a cake circle and refrigerate for 15 to 20 minutes. Remove the brownie from the refrigerator and cut in half horizontally. Keep the brownie at room temperature until needed. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 47020,"Struffoli 2 cups flour, plus extra for dusting 1 large lemon, zested (about 2 teaspoons) 1/2 large orange, zested (about 2 teaspoons) 3 tablespoons sugar 1/2 teaspoon fine sea salt 1/4 teaspoon baking powder 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature 3 large eggs 1 tablespoon white wine, such as pinot grigio 1 teaspoon pure vanilla extract Canola oil, for frying 1 cup honey 1/2 cup sugar 1 tablespoon lemon juice 1 1/2 cups hazelnuts, toasted (see Cook's Note) Vegetable oil cooking spray Sugar sprinkles, for decoration Powdered sugar, for dusting, optional Instructions: For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above). In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes. Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 47021,"Strawberry White Pepper Shortcake 2 cups strawberries, hulled (green part trimmed off), berries cut into pieces 2 tablespoons white balsamic vinegar 2 tablespoons light brown sugar, plus a little more, packed 1 1/2 cups all-purpose flour 3/4 teaspoon salt 2 teaspoons white pepper 1 tablespoon granulated sugar 4 teaspoons baking powder 1 cup chilled heavy cream, whisked to soft peak 1 cup Greek yogurt Instructions: In a bowl, toss the strawberries with the 2 tablespoons vinegar and brown sugar, cover, and refrigerate until ready to serve. Preheat the oven to 400 degrees F. Biscuits: In a mixer fitted with a paddle attachment, mix the flour, salt, white pepper, sugar, and baking powder. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together. Use a rolling pin to roll the dough 1-inch thick. Cut with a 2 1/2-inch biscuit cutter into biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack. When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of strawberries with the syrup that has collected in the bowl, a dollop of Greek yogurt, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47022,"Harvest Spice Cookies 1 cup unsalted butter, room temperature 1 cup butter-flavored shortening (recommended: Crisco) 1 cup granulated sugar 2 cups brown sugar, packed 4 eggs 1 tablespoon vanilla extract 1 cup prepared applesauce 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt Pinch allspice 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 5 cups oatmeal, ground in a food processor 3 cups dried sweetened cranberries 2 cups pecan halves Instructions: Preheat oven to 375 degrees F. In a large bowl, with an electric mixer, cream the butter, shortening, granulated sugar, and brown sugar until smooth. Add the eggs one at a time until blended. Add vanilla and applesauce until combined. In a separate bowl, combine the flour, baking soda, salt, allspice, cinnamon, nutmeg and oats. Add to butter mixture and mix well. With a rubber spatula, fold in the cranberries and pecans. Scoop with 2 1/2-inch ice cream scoop onto a parchment-lined cookie sheet. Place the dough balls 2 inches apart and bake for 12 to 14 minutes. Transfer to a wire rack and cool. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 47023,"Blue Cheese Dressing 3/4 cup mayonnaise 2 tablespoons crumbled blue cheese Kosher salt and freshly ground black pepper 1/4 cup buttermilk Instructions: Whisk together the mayonnaise, blue cheese and a generous pinch of salt in a small bowl. Whisk in the buttermilk and a couple turns of freshly ground black pepper until blended. ","[Chardonnay, Sauvignon Blanc, Riesling]" 47024,"Zesty Lemon Ice Cream Cookie Sandwiches One and a half 1.5-quart cartons vanilla bean ice cream, softened 3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cornstarch
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 large egg
2 teaspoons lemon zest plus 1 tablespoon fresh lemon juice
1 teaspoon lemon extract
Coarse sugar, for rolling, optional
3/4 to 1 1/2 cups lemon curd
Yellow sprinkles, for decorating
Instructions: Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream \sheet\ as needed. Keep frozen. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper. Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside. Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract. Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls. Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely. To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 47025,"Grasshopper Pie 28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O's) 2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips) 3 tablespoons soft unsalted butter 3 cups mini marshmallows 1/2 cup whole milk 1/4 cup creme de menthe 1/4 cup creme de cacao blanc 1 1/2 cups heavy cream Few spots or drops green food coloring, optional 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep Instructions: Set aside 1 cookie for later use. Process the remaining cookies and chocolate in a food processor until they form a crumb mixture. Add the butter and process until the mixture starts to clump together. Press the mixture into a high-sided fluted tart pan, making a smooth base and sides with your hands or the back of a spoon. Put it into the refrigerator to chill and harden. Melt the marshmallows in a saucepan over low gentle heat along with the milk. Once the milk starts to foam (not boil), take off the heat and keep stirring until the marshmallows blend into the milk to make a smooth mixture. Pour the mixture out of the saucepan into a heatproof bowl, then whisk in the creme de menthe and creme de cacao. Leave until cool. In a medium bowl, whisk the cream until it starts to hold soft peaks then, still whisking, add the cooled marshmallow mixture. This filling should be thick but still soft, not stiff or dry, so that it will eventually drop easily out of the bowl into the chilled pie crust. When the marshmallow mixture and cream are combined, whisk in a few drops of food coloring, if desired. Spread the filling into the chilled base, swirling it about with an icing spatula or silicone spatula to fill evenly. Put the pie in the refrigerator, covered, to chill overnight or for a minimum of 4 hours until firm. Crush the remaining cookie and sprinkle it over the top of the pie before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47026,"Octopus Luau 4 tablespoons grapeseed oil 1/4 cup (4 tablespoons) butter, cut into cubes 1 large sweet onion (such as Vidalia), minced 1 pound luau leaves (leaves from the taro root plant), rinsed 1 cup chicken stock 3 to 4 pound octopus, de-beaked 1 cup coconut milk 1 tablespoon sugar 2 tablespoons cornstarch Salt and freshly ground black pepper Instructions: In a large pot (which can accommodate luau leaves and octopus) heat 2 tablespoons of the grapeseed oil over medium-high heat and add butter. When it begins to shimmer, add the onion and saute until translucent. Add the luau leaves and pour in chicken stock. The luau leaves will be simmered over low heat for a very long time until tender, about 6 hours. Replenish with water, as needed, during the course of cooking. About 30 minutes before mealtime, brush the remaining 2 tablespoons of grapeseed oil on the octopus and add to the pot of luau leaves with enough water to cover. Combine the coconut milk and sugar in a bowl. Create a slurry in a separate small bowl by whisking 2 tablespoons water gradually into the cornstarch. Whisk the slurry into the coconut milk mixture, and add to the pot of luau leaves and octopus, and season with salt and pepper. Simmer until the octopus is cooked through, about 20 minutes. Remove octopus to a utility plate to drain and set aside until cool enough to handle. Remove the octopus head and legs, split in half, then slice and dice small. Return to pot of luau leaves and adjust seasoning, to taste, with salt and pepper as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47027,"Chicken and Napa Cabbage Stir Fry 1 pound skinless, boneless chicken breast 3 tablespoons peanut or vegetable oil 10 to 12 fresh shiitake mushrooms, julienned, about 1 cup 2 carrots, sliced on the bias 1/2 head Napa cabbage, shredded, about 1 cup 1 teaspoon fish sauce 1/2 teaspoon sesame oil 1/2 cup hot chicken stock or broth 2 tablespoons honey 2 tablespoons rice wine or white wine vinegar Salt and freshly ground black pepper 1 tablespoon cornstarch dissolved in 1 tablespoon water Instructions: Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long. Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together. Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47028,"Grilled Tofu and Vegetable Skewers One 14-ounce block extra-firm tofu, drained 1 medium zucchini (about 1/2 pound), cut into twelve 1/2-inch-thick rounds 1 medium yellow squash (about 1/2 pound), cut into twelve 1/2-inch-thick rounds 1 medium red onion, cut into twelve 1 1/2-inch pieces 1 red bell pepper, cut into twelve 1 1/2-inch pieces 2/3 cup lightly packed Italian parsley leaves, chopped 2 teaspoons dried oregano 2 tablespoons finely chopped shallot 2 teaspoons minced garlic 2 teaspoons honey 6 tablespoons red wine vinegar 2/3 cup extra-virgin olive oil, plus more for the grill grates Kosher salt and freshly ground black pepper 1/2 cup toasted pine nuts (about 2.5 ounces) Warm naan or pita, for serving Instructions: If using wooden skewers, soak them in water for 30 minutes. Cut the tofu into 12 equal pieces by making 2 cuts through the short side of the block and 3 on the longer side; each piece will be a 1 1/4-by-2-inch rectangle. Place the tofu pieces on a paper towel lined-plate, top with another paper towel and press gently to dry. To assemble the skewers, thread a piece of tofu vertically onto a skewer, then top with a piece of zucchini, yellow squash, red onion and bell pepper. Repeat twice more, ending with a bell pepper. There should be 3 pieces of each ingredient per skewer. Repeat with remaining tofu and vegetables and place the skewers on a rimmed baking sheet or large platter.
To make the marinade and sauce, stir together the parsley, oregano, shallots, garlic, honey, vinegar, oil, 2 teaspoons salt and 1/4 teaspoon black pepper in a medium bowl. Pour 2/3 cup of the marinade into a small bowl and stir in the pine nuts; set it aside for serving.
Spoon the remaining marinade over the skewers and use a pastry brush to coat all sides of the tofu and vegetables. Season the skewers with salt and pepper.
Prepare a grill for medium-high heat. Brush the grill grates with oil and grill the skewers, covered, turning them occasionally, until the tofu has grill marks and the vegetables are cooked through and a bit charred on the edges, 16 to 20 minutes.
Transfer the skewers to a platter and spoon the pine nut and herb sauce over them. Serve with warm naan or pita.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 47029,"Old Fashioned Amber Ice 1/2 cup bourbon 1 tablespoon sugar 1/2 teaspoon bitters, such as Angostura or orange Two 12-ounce bottles amber ale 4 strips orange peel (removed from the orange with a vegetable peeler) 4 maraschino cherries, optional Instructions: Fill a cocktail shaker with ice. Add the bourbon, sugar and bitters and shake well. Strain into 4 rocks glasses and top each with half a bottle of ale. Rub the rim of the glass with the orange peel and then add it to the drink along with a cherry if using. ","[Bourbon, Brown Ale]" 47030,"Irish Cheddar Scones with Corned Beef and Apple Slaw 3 cups all-purpose flour 6 tablespoons sugar 1 tablespoon baking powder Pinch kosher salt 1 1/2 sticks very cold butter, cut into pea-size pieces 2 cups Irish Cheddar, grated 1 cup heavy cream 2 teaspoons malt vinegar 2 Granny Smith apples, julienned 1/4 cup creme fraiche 4 scallions, greens only, cut on a bias 1 pound corned beef, sliced Instructions: Preheat the oven to 375 degrees F.
Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse once. Sprinkle the butter evenly on top. Pulse, pulse, pulse - in 1-second bursts - until the mixture looks like grated Parmesan cheese.
Add 1 1/2 cups of the Cheddar and pulse, pulse, pulse, while slowly drizzling in the cream, until the dough starts to come together.
Form the dough into a disk, and transfer to a floured work space. Gently roll the dough with a rolling pin into a 1-inch-thick rectangle. Cut out 35 pieces of dough, using a 1-inch-diameter ring mold, and transfer to a parchment-paper-lined sheet pan.
Bake, turning the pan halfway through, until golden brown and cooked through, 14 to 15 minutes. Let cool.
Meanwhile, combine the malt vinegar and apples in a medium mixing bowl. Stir in the creme fraiche, scallions and remaining Cheddar, and mix well.
When the scones are cool enough to handle, halve them equatorially. Place 1 slice of the corned beef on the bottom half of the scone, and top with the apple, cheese and scallions, followed by the top half of the scone. Repeat until all of the scones are filled. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 47031,"50's Chocolate-Wafer Whipped Cream Roll 2 cups heavy cream 1/4 cup confectioners' sugar 1 1/2 teaspoons vanilla extract, or 1/2 teaspoon vanilla and 2 tablespoons orange liqueur 48 chocolate wafers, recipe follows Cocoa or cookie crumbs for dusting 1 1/4 cups all-purpose flour 1/2 cup unsweetened Dutch-processed cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter at room temperature 1 large egg Instructions: Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar. While pulsing on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool. In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes. Add the confectioners' sugar and vanilla, and continue whipping until stiff but smooth, about 1 minute. Spread the wafers evenly with the whipped cream, about a 1/4 inch thick, and set in stacks of 8. Turn the stacks on their sides and line them up, one after the other, like the wheels on an eighteen-wheeler, 4 rows deep. Frost the top and sides with the remaining whipped cream to form a loaf. Refrigerate for at least 3 hours, until firm. To serve, dust lightly with cocoa or cookie crumbs. Slice with a serrated knife dipped in hot water. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47032,"Cobb Salad with Blue Cheese Vinaigrette 1/2 cup Roquefort cheese, grated 1/3 cup red wine vinegar 1 tablespoon honey-Dijon mustard 2/3 cup extra-virgin olive oil Salt and freshly ground black pepper 1/2 head romaine lettuce, chopped (about 3 to 4 cups) 1/2 head Boston lettuce, chopped (about 3 to 4 cups) 1 1/2 cups watercress, stems removed and chopped 3 boneless, skinless chicken breast halves, cooked and diced into 1/2-inch cubes 6 bacon slices, cooked and crumbled 2 avocados, halved, pitted, peeled and diced into 1/2-inch cubes 4 vine-ripened tomatoes, seeded and diced 3/4 cup Roquefort cheese, crumbled 1 hard-boiled large egg, forced through a sieve (grated) 1/4 cup finely chopped fresh chives Instructions: To make the dressing: Whisk together the grated cheese, vinegar, and mustard. In a slow steady stream, whisk in the olive oil until emulsified. Season the vinaigrette with salt, and pepper to taste. To make the salad: Rinse and dry all the salad greens, and toss them together in a large bowl. Arrange the chicken, bacon, avocado, tomato, and Roquefort in uniform rows on top the mixed greens. Garnish with the grated hard-boiled egg, and chives. Just before serving, pour the dressing over the salad and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 47033,"Dried Pineapple Chips 2 pineapples, peeled, cored, thinly slice Sugar to sprinkle Instructions: Place pineapple on a baking sheet lined with parchment paper. Sprinkle with sugar and dry in a 250-degree oven for about 90 minutes. Cool. Transfer to an airtight container. ","[Moscato, Riesling, Gewrztraminer]" 47034,"Chipotle and Rosemary Roasted Nuts Vegetable oil 3 cups whole roasted unsalted cashews (14 ounces) 2 cups whole walnut halves (7 ounces) 2 cups whole pecan halves (7 ounces) 1/2 cup whole almonds (3 ounces) 1/3 cup pure maple syrup 1/4 cup light brown sugar, lightly packed 3 tablespoons freshly squeezed orange juice 2 teaspoons ground chipotle powder 4 tablespoons minced fresh rosemary leaves, divided Kosher salt Instructions: Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47035,"Grilled Cream Corn with Parmesan 6 ears corn, husks and silks removed 3 tablespoons unsalted butter, at room temperature Kosher salt and freshly ground black pepper 1 tablespoon flour 3/4 cup heavy cream 1/3 cup whole milk 1/4 cup grated Parmesan 2 tablespoons chopped fresh flat-leaf parsley Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the corn until tender, turning every 5 to 6 minutes, about 15 minutes. When cool enough to handle, remove the kernels. In a medium skillet, heat the butter over medium-high heat. Add the corn and season with salt and pepper. Cook until softened, about 3 minutes. Stir in the flour and cook for 1 minute. Reduce the heat to medium and add the cream. Simmer until the mixture thickens, 2 to 3 minutes. Place half of the mixture in a food processor. Blend until smooth. Pour the pureed mixture back into the skillet and add the milk, cheese, and parsley. Cook over low heat until warmed through. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 47036,"Jacques' Hot Hot Chocolate 3 pounds bittersweet chocolate 1 pound 2 ounces whole dry milk powder Cayenne pepper 1 large stick cinnamon Instructions: Finely grate the bittersweet chocolate. Place the milk powder, grated chocolate, and cayenne pepper, to taste, in a large mixing bowl and combine thoroughly. Spoon the mixture into attractive tins or jars and tie the cinnamon stick to the jar. Label the jar with the following instructions: Use 1/2-cup of chocolate mixture with each cup of hot milk or water. When making the hot chocolate, be sure to boil the chocolate milk for at least 15 seconds. Use the cinnamon stick to stir. Serving with marshmallows is optional. ","[Rhone Blends, Zinfandel, Tempranillo, Barolo]" 47037,"Sweet and Sour Dessert Sauce 1/4 cup light honey (alfalfa or any wildflower honey will do nicely) 1 cup sour cream Instructions: Place honey in a heavy stainless steel bowl and place over low heat for just a few seconds to \loosen\ it up a bit. Remove from the heat and whisk in the sour cream. Serve over anything, from pound cake to fruit. It's darned near universal. Note: These amounts can be adjusted to your personal taste. ","[Riesling, Moscato, Vin Santo]" 47038,"Pulled Beef: Pabellon Criollo 7 tablespoons extra-virgin olive oil 2 carrots, chopped 2 stalks celery, chopped 2 onions, chopped 1 (1 1/2 pound) flank steak 1 bay leaf 2 red bell peppers, chopped 4 cloves garlic, chopped 1 (28-ounce can) whole tomatoes, drained and hand-crushed Kosher salt and freshly ground black pepper Black Beans, recipe follows Cooked white rice, as an accompaniment Cilantro leaves, for garnish 4 tablespoons extra-virgin olive oil 1 ham hock, about 1 pound 1 medium onion, diced 2 cloves garlic, minced 1 bay leaf 2 cups (about 1 pound) dried black beans, picked over and rinsed 6 cups water Kosher salt and freshly ground black pepper Instructions: In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve. Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves. In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning. ","[Chardonnay, Pinot Grigio, Tempranillo, Garnacha]" 47039,"Tri-Tip Barbecue 1 teaspoon garlic salt 1 teaspoon freshly ground pepper 1 teaspoon salt 1 tri-tip steak, about 1 1/2 to 2 pounds Instructions: Prepare a fire in a barbecue. When coals are hot, adjust rack so it is about 3 inches from the coals. Combine the garlic salt, pepper, and salt and rub over the meat. Sear the meat over hot coals for about 6 minutes per side, turning once. Adjust the rack so the meat is farther from coals, about 6 or 8 inches, and continue to cook meat, turning once or twice, until done to your liking, 20 to 30 minutes. Slice meat across grain and serve. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 47040,"Speedy Teriyaki Salmon Four 6-ounce skinless salmon fillets 2 cups teriyaki sauce 1 tablespoon vegetable oil
2 limes One 8.5-ounce pouch microwave jasmine rice
1/3 cup loosely packed fresh cilantro leaves Instructions: Add the salmon to a shallow dish and pour the teriyaki sauce over the fillets. Using a pair of tongs, flip the fillets to coat them completely in the sauce. In a large skillet, heat the vegetable oil over medium-high heat. Add the fillets to the skillet and cook on the first side for 5 minutes, being careful not to let them burn. Carefully flip the fillets and cook another 2 minutes on the second side. Remove to a plate and set aside. Pour the remaining teriyaki sauce from the shallow dish into the hot skillet. Grate in the zest of 1/2 lime and allow the mixture to bubble and reduce for a few minutes. You do not want it to be super thick or sticky. Once reduced gently, nestle the salmon back into the skillet and spoon the sauce over top. Microwave the pouch of rice according to the directions on the package. Pour the rice onto a serving platter. Carefully transfer the salmon to the bed of rice. Spoon some sauce over top of the salmon and rice. Garnish the platter with the cilantro leaves. Cut the remaining lime into wedges and arrange along the edge of the platter for serving. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 47041,"Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis 1 large egg 2/3 cup beer 1 1/2 teaspoons baking powder 3/4 cup all-purpose flour, divided 2 cups flaked coconut 24 large shrimp, peeled and deveined, tails on 2 to 3 tablespoons vegetable oil, preferably canola 1/3 cup roasted garlic, divided 2 beefsteak tomatoes, chopped 2 tablespoons fresh lime juice 1 teaspoon curry powder Salt and freshly ground black pepper Instructions: For the coconut shrimp: In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated. Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque. For the garlic coulis: In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper. Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47042,"Grilled Collard Greens Salt 1 bunch collard greens 2 to 3 slices bacon Salt and freshly ground black pepper Instructions: Preheat grill to high heat. Bring a large pot of salted water, over medium heat, to a boil. Remove the ribs from the collard greens and discard. Put the leaves into the boiling, water, then add the bacon slices and blanch the collard greens for about 2 minutes. Remove the leaves from the water and place into an ice water bath to stop the cooking process. Remove the collards from the ice water and stack the leaves flat on top of each other, about 7 to 9 at a time. Put the stacked collards on the grill for 4 minutes per side. Transfer the leaves from the grill to a cutting board and roughly chop. Put into a serving bowl and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47043,"Brussels Sprout Salad Olive oil, for sauteing 80 Brussels sprout leaves (about 5 pounds) remove spotty or excessively dark leaves Salt and freshly ground black pepper 3 large red onions, caramelized and sweated to 2 cups 1 1/2 cup bacon lardoons 2/3 cup Vinaigrette, recipe follows 2 cups croutons 4 hard boiled medium eggs, each cut into 16 wedges 2 large shallots, finely diced 4 small garlic cloves, minced 1 teaspoon chopped fresh thyme 1/2 cup red wine vinegar Salt and pepper 2 tablespoons extra virgin olive oil 2 tablespoons pure olive oil Instructions: Heat oil until almost smoking, add Brussels sprout leaves, and toss until wilted. Season with salt and pepper. Add onions and lardoons, and toss until hot. Add Vinaigrette, toss, and then add croutons and eggs. Toss only to mix. Plate and serve immediately. Place garlic and shallots in a bowl with thyme, vinegar, salt and pepper. Allow to macerate for at least 30 minutes. Whisk in pure and extra virgin olive oil. Adjust seasoning, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 47044,"Chicken Piccata 1/4 cup olive oil 2 large eggs
1/2 cup all-purpose flour
1/2 cup grated Parmesan 1 pound thinly sliced or pounded boneless skinless chicken breasts
6 tablespoons butter
1 clove garlic, minced 1 cup chicken broth
One 3 1/2-ounce jar capers, rinsed and drained
1 1/2 tablespoons white wine vinegar
1 tablespoon or more fresh lemon juice 2 tablespoons chopped fresh parsley
Instructions: Heat the olive oil on the stovetop in a large skillet over medium heat. Beat the eggs in a shallow bowl. In a separate dish, mix the flour and Parmesan. Dredge the chicken pieces in the eggs and then in the flour-cheese mixture. Add 2 tablespoons of the butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook until browned, 3 to 4 minutes on each side. Transfer the chicken to a platter and set aside. Cook your chicken in batches if they don't all fit comfortably in the pan. Add the remaining 4 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid over medium-low heat until reduced by half, 3 to 5 minutes. Add the vinegar and lemon juice and heat through. Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook over medium heat until the sauce bubbles and the chicken is cooked through, an additional 8 to 10 minutes. Sprinkle with chopped parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47045,"Grilled Asparagus 1 pound fresh asparagus 1 cup olive oil 2 cloves garlic, minced Instructions: Clean asparagus and chop off ends. Combine olive oil and garlic for a marinade. Add asparagus and let marinate while you preheat the grill. Grill asparagus for a couple minutes on each side; watch carefully as they will cook quickly. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 47046,"Greek Frittata with Dill-Feta Salad 12 large eggs Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 3 cloves garlic, thinly sliced 3 scallions, thinly sliced (white and green parts separated) 1/2 teaspoon dried oregano 1 cup grape tomatoes, halved 3/4 cup crumbled feta cheese (about 4 ounces) 3 tablespoons chopped pitted kalamata olives 2 tablespoons red wine vinegar 1 head green leaf lettuce, shredded 1/4 cup chopped fresh dill Instructions: Preheat the broiler. Whisk the eggs, 2 tablespoons water, a big pinch of salt and a few grinds of pepper in a medium bowl. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the garlic, scallion whites and oregano and cook until the scallions are golden, 1 to 3 minutes. Add the egg mixture and stir with a rubber spatula to evenly distribute the scallion mixture. Draw the edges of the egg toward the center of the pan with the spatula a few times. Reduce the heat to medium low and cook, undisturbed, until the edges and bottom are set but the top is still wet, about 4 minutes. Sprinkle the tomatoes, 1/2 cup feta and the olives on top of the frittata. Transfer to the broiler and cook until the top is just set and the edges are golden, about 4 minutes. Slide the frittata out of the pan onto a cutting board and let rest 5 minutes. Meanwhile, whisk the remaining 2 tablespoons olive oil, the vinegar and a pinch each of salt and pepper in a large bowl. Add the lettuce, dill and scallion greens; season with salt and pepper and toss. Sprinkle with the remaining 1/4 cup feta. Cut the frittata into wedges and serve with the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 47047,"Moroccan Stew 2 tablespoons olive oil, divided 2 acorn squash, halved and roasted 2 teaspoons cinnamon 1 cup lentils, rinsed and cleaned 1 cup brown rice 1 tablespoon coriander 1 bay leaf 2 tablespoons curry powder Salt and pepper, to taste 3 1/2 cups vegetable stock, divided 1 onion, chopped 1/2 cup dried apricots, chopped Fresh flat-leaf parsley and mint, for garnish Instructions: Split the squash in half and remove the seeds and fibers. Brush the flesh with 1 tablespoon of olive oil and sprinkle with cinnamon, salt and pepper. Roast on a cookie sheet in a 350 degree F oven for about 25 minutes, until fork tender. Cool and set aside. Combine lentils and rice in a medium saucepan; add coriander, bay leaf, curry powder, salt and pepper. Pour in 3 1/4 cups of broth to cover by at least 2 inches. Turn the heat to medium and cook 30 to 45 minutes, stirring frequently. If you need to add more liquid to keep the mixture wet do so, a little at a time. Meanwhile, place 1 tablespoon of olive oil in a small saucepan over medium heat. Add onions and cook, stirring until softened, about 5 minutes. Rehydrate the apricots with remaining 1/4 cup vegetable stock. Stir in the lentils and rice. Cook until heated through, about 5 minutes. Bring the components together by spooning the mixture into the roasted acorn squash. Season with salt and pepper. Garnish with parsley and mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 47048,"Texas Chili 2 ounces dried chiles, such as guajillo, arbol, ancho, japones or a combination (8 to 10 chiles) 1 1/2 teaspoons ground cumin 1 onion, diced 8 cloves garlic, minced 2 1/2 cups beef stock Kosher salt and freshly ground black pepper 1 tablespoon olive oil 5 tablespoons lard, vegetable oil or rendered beef suet 2 1/2 pounds boneless beef chuck, well-trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming) 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar 1 tablespoon distilled white vinegar Mexican crema, for serving Shredded Mexican blend cheese or Cheddar, for serving Diced white onion, for serving Lime wedges, for serving Instructions: Preheat the oven to 400 degrees F. Put the chiles on a small rimmed baking sheet and toast in the oven until fragrant, about 4 minutes. Don't let them burn or they will turn bitter. Transfer the chiles to a medium heatproof bowl and cover with boiling water. Cover with plastic wrap and let the chiles soak until softened, 45 minutes to 1 hour. Drain the chiles then remove and discard the stems. Split open each cl and scrape out the seeds with the back of your knife. Discard the seeds and transfer the chiles to a blender. Add the cumin, half of the diced onion, half of the garlic, 1/2 cup of the beef stock, 1 teaspoon salt and 1 teaspoon black pepper. Blend, occasionally scraping down the sides of the blender, until a smooth, slightly fluid paste forms (you want to eliminate all but the tiniest bits of skin). Heat a medium skillet over medium-high heat. Add the olive oil. When the oil is hot, add the cl paste and cook until slightly darkened, 4 to 5 minutes. Remove from the heat and set aside. Heat a large, heavy-bottomed pot over medium-high heat and melt 2 tablespoons of the lard (or heat 2 tablespoons of the vegetable oil). Season the beef cubes with salt and pepper. When the lard begins to smoke, swirl the pot to coat and add half of the beef. Cook, lowering the heat if the meat threatens to burn, until lightly browned, about 3 minutes per side. Transfer to a bowl and repeat with 2 more tablespoons of the lard and the remaining beef. Set aside. Melt the remaining 1 tablespoon lard (or heat the remaining 1 tablespoon vegetable oil) in the pot. Add the remaining diced onion and garlic and cook gently over low heat, stirring occasionally, until softened, 3 to 4 minutes. Add the beef back to the pot along with any juices. Then add 2 cups water and the remaining 2 cups beef stock. Stir in the reserved cl paste and bring to a simmer over high heat, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Lower the heat to maintain the barest possible simmer (just a few bubbles breaking the surface) and cook, uncovered, stirring occasionally, until the meat is tender, about 2 hours. Thoroughly stir the masa harina, brown sugar and vinegar into the chili. Gently simmer for a few minutes until the sauce has thickened. Taste and adjust seasonings as needed. Serve in individual bowls with a dollop of crema, shredded cheese, white onion and a lime wedge. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47049,"Moussaka a la Grecque 3 medium eggplants 8 tablespoons extra-virgin olive oil 3 onions, chopped 2 pounds ground lamb 3 tablespoons tomato paste 1 1/2 cup red wine 1/2 cup chopped parsley Pinch cinnamon 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 1 quart whole milk, heated 4 large eggs, beaten Pinch nutmeg 2 cups ricotta 1 cup fresh bread crumbs 1 cup freshly grated Parmesan Instructions: Peel the eggplant and slice it crosswise 1/2-inch thick. Sprinkle both sides of each slice lightly with salt, arrange in 1 layer on paper towels and let drain for 30 minutes. In a large skillet heat 2 tablespoons of the oil over moderate heat; add as many slices as will fit in 1 layer and brown on both sides. Repeat the procedure with 4 tablespoons of the remaining oil and the remaining eggplant. Drain the eggplant as they are cooked on paper towels. Add the remaining 2 tablespoons oil and the onion to the skillet and cook until the onions are brown. Add the ground meat and cook, stirring occasionally, until the meat is no longer pink. Combine the tomato paste with the wine, parsley, and cinnamon. Add this mixture to the skillet and simmer over low heat, stirring often, until all the liquid has evaporated. Add salt and pepper, to taste. In a sauce pan, over low heat, melt the butter, add the flour and whisk for 5 minutes. Turn up the heat to moderate and add the milk in a stream, whisking. Simmer for 5 minutes, add salt and pepper, to taste, and remove from the heat. Cool slightly and stir in the eggs, nutmeg, and ricotta. Grease and 11 by 16-inch pan and sprinkle the bottom lightly with bread crumbs. Arrange alternating layers of eggplant and meat sauce in the pan, sprinkling each layer with Parmesan and bread crumbs. Pour the egg sauce over the top and bake one hour in a preheat 350 degree oven, or until top is golden. Let cool twenty minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 47050,"Clams Casino 2 dozen littleneck clams (we used large ones whose shells were about 2-inches in diameter) 6 ounces andouille sausage 1 tablespoon vegetable oil 1 stick unsalted butter, at room temperature 2 tablespoons finely minced garlic 1 tablespoon minced parsley leaves, plus more for garnishing 1 teaspoon Essence, recipe follows 1/2 lemon, juiced 1/2 cup bread crumbs 2 slices thick-cut bacon, each cut into 12 pieces 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: Hold the clams in a cloth and insert a knife between the shells. Pry the shells apart, then sever the hinge muscle and discard the top shell. Loosen the muscle in the lower shell. Put clams on a baking sheet and cover with plastic wrap; refrigerate until topping is prepared. Put the andouille in a food processor and process until finely chopped. Heat the vegetable oil in a small saute pan and, when hot, add the sausage. Cook, stirring frequently, until browned and the fat is rendered. Transfer to a mixing bowl and allow to cool. In a small bowl combine the butter with the garlic, parsley, the Essence, lemon juice and cooled andouille. Stir to blend thoroughly, then transfer to plastic wrap or waxed paper and roll into a tight cylinder about 1-inch in diameter. Refrigerate until firm. Heat the broiler. Remove the clams from the refrigerator and remove the plastic wrap. Top each clam with a pat of the garlic butter, then divide the bread crumbs evenly among the clams. Top each clam with 1 piece of the bacon and broil until the bacon is crispy and the clams are cooked through, about 5 to 6 minutes. Remove from the oven. Arrange the clams on a platter and garnish with more parsley. Serve hot or warm. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch Published by William Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47051,"Corn and Scallion Salad with Cilantro-Mint Dressing 1/2 cup fresh mint leaves, plus more for garnish 1/4 cup fresh cilantro or parsley leaves 1/4 cup white wine vinegar 1 to 2 teaspoons clover honey Kosher salt and freshly ground black pepper 1/4 cup olive or canola oil 9 large ears corn, husks removed Canola oil, for brushing Kosher salt and freshly ground black pepper 6 scallions, green and pale green parts only, thinly sliced 1/2 cup crumbled fresh farmer's cheese or feta cheese Instructions: Make the dressing: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey, and salt and pepper to taste in a blender. Blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste and add more honey, salt and pepper as desired. Set aside. Heat a grill to medium high. Brush the corn with some canola oil, then season with salt and pepper. Grill, covered, until lightly charred on all sides and tender, 2 to 4 minutes per side. Let cool slightly, then cut the corn kernels from the cobs and place them in a large bowl.
Add the scallions to the bowl and season with salt and pepper. Add some of the dressing and toss to coat. Transfer to a platter; top with the cheese, mint and another drizzle of the dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47052,"Rhode Island Calamari 4 cups canola oil 4 ounces olive oil 4 ounces butter 1 cup sliced pepperoncini 1/2 cup chopped red onion 1/4 cup minced garlic 1/2 cup white wine 1/4 cup clam juice 1 teaspoon crushed red pepper 1 round loaf sourdough bread 1/2 teaspoon cornstarch 2 cups all-purpose flour 1 tablespoon seasoning salt 1/2 teaspoon cayenne 12 ounces calamari, tubes and tentacles, cut in 1/4-inch thick 3 ounces diced Roma tomatoes 3 ounces chopped scallions Instructions: Heat canola oil in a deep pot to 350 degrees F. In a skillet over high heat, combine olive oil, butter, pepperoncini and onion. Saute until lightly caramelized, then add garlic and cook until tender. Deglaze with white wine and cook until slightly reduced. Add the clam juice, red pepper, and lower heat to a simmer. Core out bread and lightly toast the bread bowl. Set aside. In a medium bowl, mix cornstarch, flour, seasoning salt and cayenne. Toss calamari in flour and shake off excess. Fry calamari in oil until golden brown and crispy. Toss fried calamari with the sauce and pour into the toasted bread bowl. Garnish with Roma tomatoes and scallions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47053,"Cilantro Hot Sauce 3 limes, juiced Salt and freshly ground black pepper to taste 2 teaspoons minced fresh parsley 2 teaspoons minced onion 1 teaspoon minced fresh coriander (cilantro) Minced preserved malagueta pepper to taste Instructions: Place all of the ingredients together in a small glass (nonreactive) bowl. Stir to mix well. Cover with plastic wrap and allow to stand for half an hour for the flavors to mix. Serve at room temperature. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 47054,"Overstuffed Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc 1 (4 to 5 pound) pumpkin 1/4 cup melted butter Salt and pepper 2 tablespoons olive oil 1 onion, chopped 2 celery ribs, chopped 3 garlic cloves, minced 2 Granny Smith apples, peeled and cubed 1 teaspoon celery seed 1 teaspoon fennel seed 2 oranges, zested 1/4 cup chopped fresh parsley, divided 1/4 cup chopped fresh sage, divided 2 pounds ground turkey sausage 1 cup Sauvignon Blanc wine 1 cup heavy cream 1 (16-ounce) package cornbread stuffing 3 cups chicken broth 2 eggs, beaten Instructions: Preheat oven to 350 degrees F. Cut off the lid of the pumpkin and set it aside. Pull out the seeds and strings from inside the pumpkin. Brush the inside flesh with melted butter, season with salt and pepper. Place pumpkin on a roasting rack set inside a pan; bake for 15 minutes. In a large skillet, heat oil over moderate heat. Add onion, celery, garlic, apples, celery seed, and fennel seed. Sprinkle in orange zest and 2 tablespoons each parsley and sage. Cook, stirring often, until fragrant, about 3 minutes. Season with salt and pepper. Add the ground sausage, breaking up the meat with a wooden spoon, and brown until no longer pink, about 10 minutes. Deglaze the pan with wine, cook down 2 minutes to evaporate the alcohol. Stir in the cream, check seasoning. Scrape the sausage mixture into a large bowl and fold in the cornbread. Gradually blend in the eggs and chicken broth, until the stuffing is evenly moistened. Add remaining parsley and sage. Fill the pumpkin with stuffing, return to the oven, and bake 20 minutes until the eggs are cooked and the stuffing has a little lift. Serve stuffing in the pumpkin bowl topped with lid. ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 47055,"Nonesuch Poele 3 teaspoons light olive oil, divided 1 cup chopped sweet onion 1 tablespoon finely diced ginger root 1 rutabaga, cut in 1-inch dice (1 cup) 1 parsnip, cut in 1-inch dice (1/2 cup) 2 carrots, cut in 1-inch dice (1 cup) 1/2 sweet potato, cut in 1-inch dice (1/2 cup) 1 stalk celery, cut in 1-inch dice (1/2 cup) 2 cups low sodium vegetable or chicken stock 8 ounces low fat, extra firm tofu, cut in 1-inch dice (or substitute 8 ounces chicken breast, turkey breast, pork tenderloin, ostrich, bison or other lean meat) 1 sprig fresh rosemary, 4-inches long 16 snow peas, strings removed 8 cherry tomatoes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon arrowroot mixed with 2 tablespoons water 2 tablespoons finely chopped green onion tops 2 tablespoons freshly grated Parmesan Cayenne pepper, to taste Instructions: Heat 2 teaspoons oil in a 10-inch skillet on medium-high. Add the onion and ginger and shallow fry until just browned, about 3 minutes. Toss in the rutabagas, parsnips, carrots and sweet potatoes and continue cooking 4 more minutes. Stir in the celery, stock, tofu and rosemary. Cover and cook at a gentle boil for 10 minutes or until the vegetables are tender. If you are using meat instead of the tofu, shallow fry, on medium-low heat, in a separate pan in the remaining teaspoon of oil until cooked through. It will take about the same amount of time as the vegetables. Add the snow peas and tomatoes to the vegetables and cook for 2 minutes. Season with salt and pepper. Remove the pan from the heat, stir in the arrowroot slurry and return to the heat to thicken. Serve the vegetables in a mound on 2 heated plates. Lay the cooked meat (if you are using it) on top. Spoon the thickened pan juices over the dish and dust well with the chopped onion tops, Parmesan cheese and cayenne.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 47056,"Penne Aglio-olio-Anything 1 pound penne pasta 1/4 cup extra-virgin olive oil 4 organic chicken sausages, cut into 1/4-inch rounds 1 teaspoon chili flakes 2 cloves garlic, minced About 6 cups baby spinach leaves 1 cup Parmigianino cheese, grated Instructions: Boil the pasta in salted boiling water until al dente. Drain. Heat the olive oil in a large pan and saute the chicken sausage until it starts to brown, about 5 minutes. Add the chili flakes and garlic and continue cooking for 1 minute. Add the spinach and cook until wilted, another minute. Add the pasta to the sausage mixture and saute for 1 minute over medium heat. Place the pasta in a bowl and top with the freshly grated Parmigianino. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 47057,"Mini Pink Swirled Cheesecake Brownies 3 tablespoons butter 2 tablespoons canola oil
4 ounces bittersweet chocolate discs
3/4 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
8 ounces cream cheese, at room temperature 1/4 cup granulated sugar
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1 large egg
Pink food coloring
3 cups confectioners' sugar, or more as desired 2 sticks (1 cup) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Milk, optional Candies or cookies for decorating, such as pirouette cookies, white, pink or chocolate curls, dragees, edible glitter, chocolate cigars or wafer cookies Instructions: For the brownies: Preheat the oven to 325 degrees F. Line a mini-muffin pan with paper liners. Melt the butter, oil and chocolate discs together over a double boiler, stirring until melted and smooth. Remove from the heat. In a medium bowl whisk together the flour with the cocoa powder, salt and baking soda. Stir the brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Fold in the dry ingredients until just incorporated. Spoon the brownie batter into the cupcake liners, coming about three-quarters of the way up the sides. Set aside. For the cheesecake topping: Using an electric mixer, beat together the cream cheese with the granulated sugar, sour cream, vanilla and egg until well incorporated. Put half of the cheesecake topping into a pastry bag or resealable plastic bag. Use a bit of pink food coloring to dye the remaining topping; place into a second pastry bag. Snip the tips of the pastry bags and pipe 3 to 4 medium dots of each color on top of the brownie batter. Use a toothpick to gently swirl the cheesecake batter and cover the brownie batter completely. Bake for about 15 minutes, then cool completely. For the buttercream frosting: Sift the confectioners' sugar into a medium bowl. In a mixer fitted with the paddle attachment, beat the butter on medium-high until smooth and light, about 1 minute. Add all but 1/4 cup of the confectioners' sugar and mix on low just to combine. Add the vanilla and increase the speed to high; beat until light and fluffy, 1 to 2 minutes. (Add more confectioners' sugar or a bit of milk depending on how stiff or loose you want the frosting.) Remove the brownies from the pan and decorate with the buttercream frosting and candy or cookies as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 47058,"Dry Rubbed Porterhouse Steak With Bagna Cauda Sauce, Roasted Cauliflower, Porcini Hash and Poached Egg, and Tuscan Kale Chips 3 tablespoons kosher salt 3 tablespoons brown sugar 2 tablespoons porcini mushroom powder 2 teaspoons pimenton (smoked Spanish paprika) 1 teaspoon garlic powder 1 teaspoon cayenne pepper Oil, for brushing grill Three 24 to 28-ounce bone-in porterhouse steaks Extra-virgin olive oil 2 tablespoons extra-virgin olive oil Pinch red pepper flakes 5 anchovy fillets 3 cloves garlic, smashed 8 tablespoons unsalted butter, cut into pats Fresh flat-leaf parsley, for garnish Roasted Cauliflower, for serving, recipe follows Tuscan Kale Chips, for serving, recipe follows Porcini Hash and Poached Egg, for serving, recipe follows 2 large heads cauliflower, cut into 1/2-inch slices Extra-virgin olive oil Kosher salt 15 leaves Tuscan kale Extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 pound porcini mushrooms, quartered 1/2 cup white wine Kosher salt Splash white vinegar 4 eggs Instructions: For the steak: Preheat the oven to 450 degrees F.
Combine the salt, sugar, porcini powder, pimenton, garlic powder and cayenne pepper in a bowl, using your fingers to make sure all the ingredients are evenly distributed. Rub the outsides of each steak generously with the rub, and then let sit 20 minutes. Preheat a grill pan over medium-high heat.
When the grill pan is very hot, cook the steaks until well charred on both sides. Transfer to a sheet tray in the oven, 5 minutes, and then remove and let rest in a warm spot, 10 minutes. Cut the steaks off the bones, and slice on the bias across the grain.
For the bagna cauda sauce: Heat the olive oil, red pepper flakes, anchovies and garlic in a medium saucepan over medium heat and cook, 10 minutes. At the last minute before serving, whisk in the butter, 2 pats at a time, waiting for the butter to almost melt before incorporating more. Spoon the sauce into ramekins. Drizzle the steak with extra-virgin olive oil and serve immediately with the Bagna Cauda, garnished with parsley. Plate the Porcini Hash topped with a poached egg and Roasted Cauliflower, and stack the Tuscan Kale Chips on a plate. Serve alongside the steaks. Preheat the oven to 450 degrees F. Toss the cauliflower with olive oil and season with salt. Spread out on a sheet pan and roast until the cauliflower is golden and tender, 10 to 15 minutes. Preheat the oven to 450 degrees F. Place the kale in a bowl, drizzle lightly with olive oil and season with salt and pepper. Toss to evenly coat the leaves, and then arrange in a single layer on a baking sheet. Bake until just crisp, about 8 minutes. Heat the olive oil in a large saute pan over medium-high heat. When the oil is hot, cook the mushrooms until golden brown, about 8 minutes, and then pour in the white wine and reduce until evaporated. Season with salt and remove from the heat.
Bring a large pot of water to boil. Add in the white vinegar and reduce to a simmer. Carefully break and add the eggs and poach, about 3 minutes. Remove from the water with a slotted spoon or spider, drain slightly over the water, and tap on a paper towel to remove any excess water. Sprinkle lightly with salt. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 47059,"Watermelon Margaritas Salt, for glass rims 1/3 cup orange-flavored liqueur (recommended: Cointreau) 1/4 cup Triple Sec 3/4 cup tequila 4 ounces seedless watermelon, small diced 1 lime Instructions: Pour salt in a shallow dish for dipping the rims of the glasses. Dip 4 martini glasses in water and then dip the rims in salt. Place in the freezer to frost, about 30 minutes. In a martini shaker shake together the orange-liqueur, Triple Sec, and tequila. Remove glasses from the freezer. Fill the bottom of each glass with the diced watermelon and pour alcohol mixture over the top, dividing evenly among the glasses. Slice lime into wedges and squeeze into glasses. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Sauvignon Blanc]" 47060,"Sgroppino (Italian Cocktail) 2 cups chilled prosecco (Italian sparkling white wine) 1/4 cup chilled vodka 2/3 cup frozen lemon sorbet 1/2 teaspoon chopped fresh mint leaves Instructions: Pour the Prosecco and vodka into 4 champagne flutes. Spoon a scoop of sorbet into each flute. Sprinkle with mint and serve immediately. ","[Prosecco, Vodka]" 47061,"Grilled Potatoes with Chipotle Yogurt 1 cup full-fat Greek yogurt 1/4 cup fresh cilantro, minced, plus additional for garnish 1/4 cup fresh mint, minced
Juice of 1 lime
1/2 chipotle pepper in adobo, minced
Kosher salt
2 pounds small mixed baby potatoes 10 sprigs fresh thyme
1 head garlic, broken up into cloves with skins on
1/2 cup kosher salt, plus more as needed
16 to 20 bay leaves, optional 1/2 cup extra-virgin olive oil
Instructions: For the chipotle yogurt sauce: Combine the yogurt, cilantro, mint, lime juice and chipotle in a medium bowl and season with salt. Mix until well blended. Place in fridge until ready to use. For the potatoes: Combine the potatoes, thyme and garlic in a large pot with water covering the potatoes by 2 inches. Season the water with 1/2 cup kosher salt. Bring the potatoes to a simmer and cook until just tender, 5 to 8 minutes. Drain and allow to cool to room temperature. Preheat the grill to medium-high. Thread the potatoes on skewers with a bay leaf at each end, if using. Drizzle with the extra-virgin olive oil and sprinkle with salt. Grill the potatoes until charred on both sides, about 2 minutes per side. Serve with the chipotle sauce and garnish with additional cilantro. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47062,"Lamb Lollipops 1 tablespoon coriander seed 1 tablespoon mustard seed 1 pound lamb leg, cut into 1-inch cubes 1 pound pork shoulder, cut into 1-inch cubes 1 pound smoked applewood bacon, cut into 1-inch pieces 2 ounces fresh sage, roughly chopped 2 ounces fresh oregano, roughly chopped 2 teaspoons cayenne pepper 1 teaspoon smoked paprika 2 teaspoons garlic powder 2 teaspoons freshly ground black pepper 3 tablespoons salt Extra-virgin olive oil, for sauteing Instructions: Toast the coriander seed and mustard seed in a small, dry saute pan over low heat until fragrant. Place the toasted seeds in a spice grinder and grind to a powder. Place lamb, pork, and bacon in a large bowl. Add all herbs and seasonings and toss to combine well.
Grind the meat in a meat grinder with a medium die and then chill overnight.
Wrap 1 tablespoon of ground meat around the end of an ice pop stick. Repeat until all meat is used. Refrigerate for 2 hours.
Heat olive oil in a large saute pan over medium heat. Saute lollipops, in batches, until meat is cooked through, about 2 minutes on the first side and 1 minute on the other side. Serve hot. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 47063,"Corn Cakes 1 cup roasted cornmeal (fine ground yellow cornmeal) 1 cup self-rising flour 4 tablespoons sugar 2 eggs 2 cups buttermilk 3 ounces corn oil 2 cups fresh corn kernels Instructions: Place cornmeal, flour, and sugar in a bowl and mix together. In a separate bowl, combine eggs, buttermilk, corn oil, and fresh corn and mix together Fold mixtures together. Place 4 ounces of pancake mix onto a hot griddle. Cook on medium high heat for 4 minutes on each side, until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 47064,"Pomegranate-Cinnamon Grilled Quail 1/2 cup pomegranate molasses 2 tablespoons fresh orange juice 1 teaspoon ground cinnamon 8 quail, butterflied Canola oil, for drizzling Salt and freshly ground black pepper Instructions: Heat grill to medium. Combine pomegranate molasses, orange juice, and cinnamon in a small bowl. Drizzle quail with canola oil and season with salt and pepper. Grill, breast-side down, over medium heat, for about 7 minutes total or until golden brown and slightly charred. When quail is 3/4 cooked brush with glaze, turn over, brush the other side with glaze, and continue grilling until just cooked through. Remove from the grill and serve 2 quail per person. ","[Rhone Blends, Tempranillo, Garnacha]" 47065,"Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta 1/2 pound Italian hot sausage 1 large red onion, cut into 1/4-inch thick slices 2 large yellow pepper, cored, seeded and quartered 2 large red pepper, cored, seeded and quartered Olive oil Salt and pepper 1 recipe favorite pizza dough, rolled into 4 (6-inch) rounds 1/2 pound grated fontina cheese 1 cup sheep's milk ricotta 2 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh oregano Basil Vinaigrette, recipe follows 1/2 cup fresh basil leaves 1/4 cup white wine vinegar 1 tablespoon honey Salt and freshly ground black pepper 1/2 cup olive oil Instructions: Preheat a grill. Grill the sausage on both sides until golden brown and cooked through, about 10 minutes per side. Brush onions and peppers with the oil and season with salt and pepper. Grill the onions and peppers until soft, about 3 to 4 minutes per side. Remove the sausage from the grill and slice into 1/4-inch thick slices. Remove the onions, separate into rings, and roughly chop. Remove the peppers and slice into 1/8-inch thick slices. Heat grill to high. Brush dough with olive oil, season with salt and pepper and grill for 2 to 3 minutes or until golden brown. Turn over and grill for 1 to 2 minutes. Remove from the grill and place on a flat surface. Divide the fontina cheese among the 4 pizza rounds. Divide the sausage, onions and peppers over the cheese. Place the pizza on the grill, close the cover and grill until the cheese has melted, about 3 to 4 minutes. To finish in the oven, preheat the oven to 450 degrees F. Place the pizza on sheet pans and bake until the cheese has melted, about 5 to 10 minutes. Mix together the ricotta, extra-virgin olive oil, and oregano in a small bowl and season with salt and pepper, to taste. Remove the pizzas from the oven and drizzle with Basil Vinaigrette. Top with dollops of the ricotta cheese mixture and let rest for 5 minutes. Slice and serve. Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 47066,"Double Banana Cream Pie 1 recipe Perfectly Flaky Pie Crust, recipe follows 4 large ripe bananas 2 cups whole milk 6 large egg yolks 1/4 cup cornstarch 3/4 cup dark brown sugar 2 teaspoons vanilla extract 1/2 teaspoon table salt 4 tablespoons unsalted butter, room temperature and cut into small pieces Coffee Whipped Cream, recipe follows 1 3/4 cups all-purpose flour 2 teaspoons granulated sugar 3/4 teaspoon table salt 6 tablespoons cold unsalted butter, small dice 1/4 cup shortening, crumbled 7 to 8 tablespoons ice water 1 1/2 cups cold heavy cream 3 tablespoons coffee-flavored liqueur (recommended: Kahlua) Instructions: Heat oven to 375 degrees F, arrange rack in upper third, and place a baking sheet on rack while oven heats. Meanwhile, roll dough on a lightly floured surface to a 12-inch diameter circle approximately 1/8-inch thick. Transfer dough to a 9 1/2-inch pie dish and trim edges so there is a 1/2-inch overhang. Use excess dough to press crust into pie plate. Fold edge of crust back on itself and press, as desired, into a decorative crust. (Can be made 2 days ahead and kept covered in refrigerator until ready to use.) Pierce bottom of crust all over with a fork. Line pie with aluminum foil so it overhangs slightly and covers edges of pie crust and fill with uncooked rice, dried beans, or baking weights. Place pie dish on baking sheet and bake until crust is set and edges are slightly puffed up, about 25 minutes. Gather foil together and remove along with weights. Continue to bake crust until it is thoroughly golden, about 15 minutes. Remove to a wire rack and let cool a few minutes before filling. Meanwhile, peel 1 banana and place in a blender with milk, egg yolks, cornstarch, sugar, vanilla, and salt and process until smooth. Pour into a small saucepan, bring to a simmer over medium heat and cook, stirring constantly until mixture bubbles and is thick, about 7 to 8 minutes. Remove from heat and stir in butter, a few pieces at a time, until melted. Set aside to cool slightly. Pour in filling into the pie shell and evenly smooth with a spatula. Slice remaining 3 bananas into 1/2-inch pieces and arrange on top of custard. Smooth whipped cream over top, loosely cover in plastic, and set in refrigerator until cool and set, at least 3 hours. In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.) While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust. Yield: about 1 pound dough (enough for 1 (9 to 10-inch pie dish)) Prep Time: 5 minutes Inactive Prep Time: 30 minutes Ease of preparation: intermediate Place very clean glass or metal bowl and metal whisk in freezer just until cold, about 5 minutes. When everything is cold, place cream in bowl and begin to whisk until it froths up and starts to thicken, about 1 minute. Whisk vigorously until soft peaks form (the cream will hold a point when the whisk is lifted but will fall back into the bowl almost immediately), about 1 minute. Add the liqueur and whisk until stiff peaks just form (the cream stays put on the whisk when it is lifted from the bowl), about 1 minute. Store covered in refrigerator until ready to use. Yield: 1 1/2 cups Prep Time: 8 minutes Ease of preparation: easy ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47067,"Granola 4 cups rolled oats 1 cup thinly sliced or chopped almonds 1/2 cup flaked coconut 1 cup apple juice Pinch of salt 3 tablespoons honey 1/2 cup chopped dried apples or apricots Instructions: Preheat oven to 325 degrees. Lightly oil a baking sheet . In a large bowl, combine oats, almonds and coconut. In a small skillet, bring apple juice to a simmer and reduce liquid by half. Stir in salt and honey. Pour liquid over oat mixture and toss to coat. Bake for 40 minutes until golden brown stirring occasionally. As granola cools stir in dried fruit. Serve with milk, yogurt or over fruit. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 47068,"Coffee-Rubbed Pork Tenderloin with Green Beans 2 tablespoons finely ground coffee 2 tablespoons firmly packed light brown sugar Kosher salt and freshly ground black pepper 1 teaspoon garlic powder 1/4 teaspoon red pepper flakes 1/2 teaspoon ground cumin 1/2 teaspoon paprika One 1 1/4-pound pork tenderloin, silverskin trimmed, if necessary 5 tablespoons olive oil 1 pound green beans, trimmed Instructions: Position an oven rack in the top third of the oven and preheat the broiler to high. Combine the coffee, brown sugar, 1 1/2 teaspoons salt, 1 teaspoon black pepper, garlic powder, crushed red pepper, cumin and paprika in a small bowl and mix well. Drizzle the pork tenderloin with 2 tablespoons olive oil and evenly sprinkle the rub all over, patting to adhere. Let marinate at room temperature for 30 minutes. Toss the green beans in a large bowl with 3 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon black pepper until well coated. Put the pork in the center of a large cast-iron skillet or heavy ovenproof skillet and scatter the green beans around it. (The pork should be directly on the pan, not on top of the green beans.) Broil for 10 to 12 minutes, flipping the pork and tossing the green beans halfway through cooking. When ready, an instant-read thermometer inserted in the center of the pork should register 145 degrees F and the green beans should be tender and lightly charred. Allow the pork to rest for 10 minutes before slicing across the grain. Serve with the green beans. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 47069,"Bread Machine Easy Rye Bread 1 cup water 2 tablespoons vegetable oil 2 tablespoons molasses 1 tablespoon gluten 1 tablespoon sugar 1/2 teaspoon salt 1 tablespoon caraway seeds 2 tablespoons unsweetened cocoa powder 1 1/2 cups rye flour 1 1/2 cups bread flour 1 1/2 teaspoons dry yeast Instructions: Place all of the ingredients in the breadmaker in the order listed. Set the machine for the regular cycle and light color. Start the machine and go somewhere and do something else. When the cycle is finished, removed the bread from the pan and let it cool on a rack. This is wonderful while still slightly warm with sweet unsalted butter, or refrigerate it and slice into thin even slices for sandwiches. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47070,"Baked Frittata 12 eggs (whipped) 1 cup fontina cheese 1 pound fresh ground pork 1/2 teaspoon white pepper 1/2 teaspoon ground ginger 1/2 teaspoon brown sugar 1/2 teaspoon crushed red peppers 1 tablespoon salt 1/2 teaspoon sage 1/2 teaspoon nutmeg 3 sprigs thyme 12 blades of asparagus 2 tablespoons olive oil salt and pepper 6 plum tomatoes, chopped 2 shallots, chopped 1 clove garlic, chopped 6 leaves of basil 1 tablespoon butter salt and pepper Instructions: Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown. Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces. Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm. Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 47071,"B.E.L.T (Bacon, Egg, Lettuce and Tomato) 4 slices beefsteak or heirloom tomatoes 2 teaspoons olive oil Kosher salt
Freshly cracked black pepper
4 leaves fresh basil 2 eggs
1 tablespoon finely sliced chives 1/4 cup mayonnaise
2 slices boule or country bread (3/8 inch thick), toasted
6 slices crispy cooked smoked bacon 4 leaves gem lettuce
Instructions: Preheat the oven to 300 degrees F. Season the tomato slices on a baking sheet with 1 teaspoon of the olive oil and some salt and pepper. Place a basil leaf on top of each slice and bake until the tomatoes are wilted, about 10 minutes. Heat a large nonstick pan, add the remaining 1 teaspoon olive oil and place 2 ring molds in the pan. Crack the eggs into the molds, reduce the heat to low and cover. Cook over low heat until the whites have cooked through, about 4 minutes. Season with salt and pepper and top with chives. Spread the mayonnaise on each slice of toast. Divide the bacon, lettuce and tomato between the bread slices. Place an egg on top of each sandwich and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47072,"Philly Cheesesteak Sloppy Joe 1 tablespoon olive oil 1 pound ground beef 1 tablespoon Worcestershire sauce 1 teaspoon granulated garlic or garlic powder Kosher salt and freshly cracked black pepper 1 yellow onion, diced 1/2 green bell pepper, roughly diced 1/2 red bell pepper, roughly diced 2 tablespoons unsalted butter 1 cup beef stock 5 ounces provolone cheese (7 to 8 slices) 4 to 6 potato hamburger buns, buttered and toasted Pickled banana peppers, for serving Sweet potato fries, for serving Instructions: Heat the oil in a large skillet with a lid over medium-high heat. Add the ground beef and break it up with the back of a wooden spoon. Sprinkle the Worcestershire, granulated garlic, 1/2 teaspoon salt and some pepper over the beef. Cook, stirring and breaking the beef up frequently, until it is no longer pink and develops a deep brown crust, about 6 minutes. Add the onion and bell peppers. Add the butter and cook, stirring frequently, until the onions and peppers are softened and browning on the edges, about 5 minutes. There should also be browning forming on the bottom of the skillet. Pour the stock into the skillet, a little at a time, scraping up any browned bits. Bring everything to a simmer, reduce the heat to medium, cover and cook until the sauce reduces and thickens slightly, 6 to 8 minutes. Turn off the heat and lay the cheese slices directly onto the beef mixture in a single layer. Cover and let the cheese melt completely, about 1 minute. Stir the cheese to slightly incorporate. Scoop the meat and cheese onto the buns and top with banana peppers. Serve with fries. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 47073,"Georgian Short Ribs of Beef with Beets, Leeks and Horseradish Mashed Potatoes 5 pounds cross cut short ribs 1 tablespoon coriander seed 1 teaspoon cumin seed 1 tablespoon white pepper 10 cloves garlic 1 large onion cut into 4 pieces 2 large carrots (tournee retaining peelings) 2 large beets (tournee retaining peelings) 2 cups hearty red wine 2 quarts water 2 tablespoon salt 4 medium leeks, cleaned and trimmed 4 ounces sugar 4 ounces lemon juice 12 sprigs fresh coriander Horseradish Mashed Potatoes, recipe follows 4 large Idaho potatoes, peeled and quartered 4 tablespoons bottled horseradish 4 ounces light cream 4 ounces butter Bottled horseradish Salt and Pepper Instructions: In a heavy casserole brown the short ribs well. Add coriander seed, cumin seed, white pepper, garlic, onion, carrot and beet peelings and red wine. Reduce wine to a syrup. Add water and 2 tablespoons of salt. Bring to a boil and simmer 2 to 2 1/2 hours or until fork tender. Skim well. Remove meat and strain broth through a fine chinoise. Remove meat from bones taking care to remove any extra fat. Return liquid to clean casserole and heat. Add leeks, beets, carrots, sugar, lemon juice, salt and pepper to taste. The dish is ready when leeks and beets are tender. Garnish with coriander. Serve with Horseradish Mashed Potatoes. Bring salted water to boil. Add potatoes and cook until fork tender. Remove from water and mash well. Add heated cream and cold butter, mix and fold well. Add horseradish, salt and pepper to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 47074,"Hot Smoked Trout 1/2 cup kosher salt 1 quart water 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed Instructions: Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours. Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch. The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor. Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 47075,"Red, White and Black Bean Salsa for Fish 1/2 cup dried black beans 1/2 cup dried red kidney or pinto beans 1/2 cup dried white beans (Great Northern or cannellini) 1 small red onion, finely diced 1 bunch cilantro, leaves only, roughly chopped 1/2 cup olive oil 3/4 teaspoon salt 1/2 teaspoon freshly grounded black pepper 3 tablespoons juice from Pickled Chiplotes, or red wine vinegar 1 Pickled Chiplote cl, seeded if desired and minced Instructions: Keeping them separate, wash and pick over all the beans. Place each kind in a separate pot, cover generously with water and bring to a boil. Reduce the heat to medium-low and cook, covered, until the beans are done in the center but not too soft, 1 to 1 1/2 hours. Drain and rinse in a colander. For added flavor, you can smoke the beans on a grill. Start a small fire off to one side and throw soaked wood chips on the coals when the fire is moderately hot. Lay out the beans on a baking pan, pour in water to a depth of 1/8 inch and cover with a wet towel. Place on the grate, cover and smoke 2 hours, adding more wood chips every 20 minutes or so. Set aside to cool and then drain. Transfer the beans to a large mixing bowl. Add the remaining ingredients and mix well. Bean salsa can be refrigerated up to 2 days. Bring back to room temperature before serving. To serve, line a platter or serving plates with salsa and top with grilled, broiled or Sauteed fish fillets. ","[Syrah, Tempranillo, Garnacha, Barbera]" 47076,"Big Man Bakes Old School Cupcakes 4 cups cake flour 6 teaspoons baking powder 1 teaspoon salt 4 sticks (1 pound) unsalted butter 2 cups sugar 4 eggs, slightly beaten 2 1/4 cups milk 5 teaspoons vanilla extract Secret amount almond extract Chocolate Buttercream Frosting, recipe follows 2 sticks (8 ounces) unsalted butter 1 teaspoon vanilla Dash of salt 4 cups powdered sugar, divided 1/2 cup chocolate chips, melted and cooled (recommended: Ghirardelli) Heavy whipping cream Secret ingredient Instructions: Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners. Sift the flour, baking powder, and salt. Cream the butter in large bowl with an electric mixer on medium speed. Gradually add the sugar, mixing until light and fluffy. Add the beaten eggs on low speed. Do not over mix. Add the flour mixture alternating with the milk, beginning and ending with the flour mixture, always on low speed. Finally, on low speed, stir in the vanilla and almond flavorings. Pour into the cupcake liners and bake until light brown on top, 11 minutes. Cool before frosting. Cream the butter in a large bowl with an electric mixer on medium speed. Add the vanilla and salt. Add 1 cup powdered sugar and mix on low speed. Stir in the melted chocolate until well blended. Alternate adding the remaining 3 cups powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47077,"Strawberry Sauce for Strawberry Shortcake 3/4 cup strawberry preserves Juice of 1 lemon
1 quart strawberries, hulled and halved (or quartered if they are large) Instructions: In a medium pot, combine the strawberry preserves and lemon juice and mix gently. Place over medium-low heat, add half of the strawberries and cook for 4 to 5 minutes. Let cool until warm. Add the remaining strawberries to the mixture and fold gently until completely coated. ","[Chardonnay, Moscato, Riesling]" 47078,"Mussels with Saffron Cream 2 tablespoons (1/4 stick) unsalted butter 1/2 cup chopped shallots (2 shallots) 1 tablespoon minced garlic (3 cloves) 1 teaspoon saffron threads 1 1/2 cups dry white wine, divided 1 cup heavy cream 1 teaspoon grated lemon zest 2 teaspoons minced fresh tarragon leaves Kosher salt and freshly ground black pepper 4 pounds fresh mussels, scrubbed and debearded (see Cook's Note) 2 tablespoons minced fresh parsley 2 tablespoons minced fresh chives Crusty baguette, for serving Instructions: Melt the butter in a large (12-inch round x 5-inch deep) pot or Dutch oven, such as Le Creuset, over medium-low heat. Add the shallots, garlic, and saffron and saut for 4 minutes, until the shallots are tender and fragrant. Add 1/2 cup of the wine, the cream, lemon zest, and tarragon. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until slightly thickened. Stir in 2 teaspoons salt and 1 teaspoon pepper. Add the remaining 1 cup wine and 1/2 cup of water. Add the mussels, cover the pot, and bring to a boil over medium heat. Cook for 4 to 5 minutes, until all the mussels have opened (discard any that don\u2019t open). Sprinkle with the parsley, chives, and 1 teaspoon salt. Stir well with a large metal spoon and serve hot in shallow bowls with the broth and bread for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47079,"Plum and Tomato Salad 1 pound mixed ripe purple, red and yellow plums 1 pound mixed ripe plum, grape or round tomatoes, in a variety of colors 1 tablespoon plus 1 teaspoon sherry vinegar 3 teaspoons light olive oil Kosher salt Freshly ground black pepper 1 large handful baby arugula (about 2 ounces) Instructions: Working over a bowl to catch the juices, cut the plums from their pits in wedges. Slice the tomatoes into similar-size wedges or in half if they are small. Drizzle 2 tablespoons of the vinegar, and 2 teaspoons of the oil over plums and tomatoes, season with a large pinch of salt, and set aside for 10 minutes. Add the arugula to the plums and tomatoes, and drizzle in the remaining teaspoons of vinegar and oil. Then toss and add some salt and pepper.
","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47080,"Fresh Fig and Ricotta Cake 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature 1 cup granulated sugar
3 extra-large eggs, at room temperature
1 cup fresh whole milk ricotta, at room temperature
2 tablespoons sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
8 large (or 12 medium) fresh figs, stems removed, quartered through the stem
1 tablespoon turbinado sugar, such as Sugar in the Raw
Crme fra?che, for serving
Instructions: Preheat the oven to 375 degrees F. Butter and flour a 9-inch round springform pan, tapping out the excess flour. Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don\u2019t worry; the ricotta will make it look lumpy. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not-overlapping concentric circles. Sprinkle with the turbinado sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crme fra?che on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47081,"Michelada 1/4 cup kosher salt 1 teaspoon chili powder Juice of 1 lime plus 1 lime wedge 2 cups ice 3 ounces tomato juice (1/3 cup) 4 dashes Louisiana-style hot sauce, such as Tabasco 4 dashes Worcestershire sauce One 12-ounce chilled Mexican-style beer, such as Dos Equis Amber Instructions: Combine the salt and chili powder on a small plate. Rub the lime wedge along the rim of a large lager beer glass, and then dip the rim into the chili salt. Fill the glass with the ice. Pour in the lime juice, tomato juice, hot sauce, Worcestershire and beer. Stir briefly to incorporate. Garnish with the lime wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 47082,"Peanut Butter, Chia and Banana Sandwiches 1/2 cup creamy natural peanut butter 1 tablespoon chia seeds
1 tablespoon honey
8 slices seeded whole-grain bread
2 ripe bananas, sliced
Cinnamon, for sprinkling Flaked sea salt, for sprinkling Instructions: In a small bowl, stir together the peanut butter, chia seeds and honey. Spread about 2 tablespoons of the peanut butter mixture over one side of 4 slices of bread. Top the peanut butter layer with a layer of sliced bananas. Sprinkle with cinnamon and flaked sea salt. Sandwich each with a second slice of bread. Cut in half diagonally and eat immediately or wrap for lunchboxes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 47083,"Tomato, Squash and Bulgur Salad 1 cup cherry tomatoes (about 12 tomatoes) 1/4 cup olive oil Juice of 2 lemons Kosher salt 1 medium yellow squash, diced (about 3 cups) 1 1/2 cups medium bulgur 2 1/2 ounces arugula (about 5 cups) Freshly ground black pepper 1/2 bunch basil, roughly chopped Instructions: Puree the tomatoes, oil, lemon juice and salt to taste in a blender until fully combined. Pour the tomato mixture over the squash in a large bowl, stir to coat and let marinate while the bulgur is cooking. Combine 2 cups water, the bulgur and 1 teaspoon salt in a medium saucepan and bring to a boil. Cover immediately, remove from the heat and let stand for 20 minutes. Remove the squash from the marinade with a slotted spoon and add it to the bulgur. Add half the marinade and stir to combine. Add the arugula and toss. Season with salt and pepper. Transfer the bulgur salad to a large, shallow bowl and scatter the basil over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47084,"Corned Beef Hash 2 to 4 tablespoons unsalted butter 1 tablespoon vegetable oil 1 small onion, chopped Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 cups diced leftover rutabaga, carrots, potatoes and leek 2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups chopped leftover corned beef 2 tablespoons chopped parsley 1 to 1 1/2 cups leftover corned beef cooking liquid Instructions: Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47085,"Crab Ceviche with Cucumber and Jicama with Garlic-Rubbed Grilled Bruschetta 1 1/2 pounds lump crabmeat, picked through for shells 1 (8-ounce) can tomato sauce 1/3 cup fresh lime juice 2 cups diced Roma tomatoes 1/2 cup diced cucumber 1/2 cup diced jicama 1/3 cup diced white onion 1/4 cup freshly chopped cilantro leaves 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce, or more, to taste Salt and freshly ground black pepper Cooking spray Olive oil 1 baguette, sliced crosswise into 1/2-inch thick rounds or ovals 2 peeled garlic cloves Instructions: For the ceviche: Combine all of the ingredients in a large bowl and toss to combine. For the bruschetta: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Brush olive oil all over both sides of bread slices. Place bread on hot pan and cook 1 to 2 minutes per side, until golden brown. While still warm, rub garlic cloves all over bread. Serve bruschetta with ceviche. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47086,"Oven-Fried Ranch Chicken 1 cup buttermilk 1/2 cup mayonnaise 4 sprigs thyme, leaves stripped and chopped
1 1/2 teaspoons paprika 3/4 teaspoon onion powder 3/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper Kosher salt 2 3-to-4-pound chickens, each cut into 8 pieces Cooking spray 3 1/2 cups breadcrumbs (preferably panko) 1/3 cup chopped fresh chives Freshly ground black pepper Instructions: Whisk the buttermilk, mayonnaise, half of the thyme, 1 teaspoon paprika, the onion and garlic powders, cayenne and 1 teaspoon salt in a large bowl. Add the chicken and toss to coat; cover and refrigerate at least 3 hours or overnight.
Position racks in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line 2 baking sheets with aluminum foil and set a wire rack on each; coat the racks with cooking spray. Combine the breadcrumbs, chives, the remaining thyme and 1/2 teaspoon paprika, 1 teaspoon salt and 1/2 teaspoon black pepper in a shallow bowl.
Remove the chicken from the marinade and dredge in the breadcrumb mixture, pressing to adhere. Put the white meat on one wire rack and the dark meat on the other rack, skin-side up. Coat the chicken with cooking spray. Transfer to the oven, placing the dark meat on the bottom oven rack; bake until the crust is golden and a thermometer inserted into the thickest part of the meat registers 165 degrees F, 50 to 55 minutes. Let cool slightly on the wire racks, 10 minutes. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47087,"Grilled Marinated Vegetable Kebabs 3 tablespoons vegetable oil 1 teaspoon chili powder 1/2 teaspoon paprika 1/4 teaspoon ground cumin 1/8 teaspoon ground red pepper 3 tablespoons fresh lime juice 2 tablespoons water 2 tablespoons chopped fresh cilantro 2 tablespoons tomato paste 1 1/2 teaspoons honey 2 cloves garlic, minced Salt, to taste 2 red peppers cut into 1 1/2-inch pieces 2 green peppers cut into 1 1/2-inch pieces 2 yellow peppers cut into 1 1/2-inch pieces 4 yellow onions cut into 1 1/2-inch pieces 2 large yellow squash cut into 1 1/2-inch pieces 2 large zucchini cut into 1 1/2-inch pieces 1 medium eggplant cut into 1 1/2-inch pieces Marinade, recipe above Instructions: In a medium bowl, stir ingredients together until smooth. Preheat grill or broiler. Thread vegetables onto wooden or metal skewers. If you use wooden ones, soak them in water for 1 to 2 hours before using to keep them from burning. You can make single vegetable skewers or use an assortment on each skewer. Lightly brush each skewer with marinade. Broil 4 to 6-inches from heat, 5 minutes per side or until browned or lightly charred and tender. If desired, serve with extra marinade for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47088,"Grilled Fig and Arugula Salad 8 large black mission figs or 12 green figs 1/2 cup extra-virgin olive oil plus extra for brushing figs 1/3 cup plus 3 tablespoons aged Balsamic vinegar, divided Salt and freshly ground black pepper to taste 1/2 pound arugula 1/2 pound ricotta salata, grated 1/4 pound Proscuitto di Parma, julienned Instructions: Rinse and trim stem end of figs and split lengthwise. Whisk olive oil into 1/3 cup Balsamic vinegar and season with salt and pepper. Toss arugula with vinaigrette. Lightly brush figs with olive oil and season with salt and pepper. Grill or broil figs one minute on each side. Remove figs from heat and toss with remaining 3 tablespoons Balsamic vinegar. Place figs on a bed of greens then sprinkle with cheese and Proscuitto and serve; ","[Barolo, Barbaresco, Chianti Classico, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 1 pound ziti 1 pound ground beef 1 onion, chopped 2 garlic cloves, minced 1 cup tomato" 47089,"Goat Cheese with Fresh Dill Two 11-ounce packages fresh goat cheese 6 tablespoons fresh dill, more if needed Crackers, for serving Instructions: Place the packages of goat cheese into the freezer to slightly harden, about 15 minutes. Finely chop the dill and spread it out a bit on the cutting board to let it dry for a few minutes. Remove the goat cheese from the packaging. Gently roll it over the fresh dill, coating it almost completely. It should look lovely and \mossy.
Carefully wrap the roll snugly in plastic wrap and chill until it's time to serve. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47090,"Jet-Cold Clam Pasta 1/2-cup extra-virgin olive oil 2 Tbs. sliced garlic 1/2-tsp. chili flakes 2 lbs. Manila clams, washed 2 cups white wine Gray salt Freshly-ground pepper 1/3-cup fresh flat-leaf parsley, chopped 1/2-tsp. fresh oregano, chopped 8 oz. spagettini Extra-virgin olive oil to coat the pasta Instructions: Place serving plates, martini glasses and forks into the freezer to chill. In a large skillet, heat 1/4-cup of the olive oil and garlic on high heat. Saute until garlic is light brown, about 2 minutes, then add the chili flakes and fresh oregano. Add the clams, stir and simmer. When the clams begin to \pop,\ add the wine and return to a simmer. Add a pinch of salt and pepper. Remove each clam as it opens and place on a baking sheet. Continue to simmer the sauce for about 4-5 minutes, or until reduced to 1 cup. Add the parsley and remaining olive oil to the reduced sauce and cook for another minute. Remove the clams from their shells, reserving any juices. Pour juices over the clams and place in the refrigerator. Transfer the sauce to a saucepan and refrigerate until cold. Bring a large pot of salted water to a boil. Cook the spagettini until al dente. Drain, then toss in a bowl with olive oil to keep the noodles from sticking. Refrigerate. Place the pasta bowl over ice to keep it cold. Add the remaining parsley, clams and chilled sauce. Toss well. Arrange the pasta on frozen serving plates or in martini glasses, and serve immediately with frozen forks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 47091,"Singapore cl Prawns 1 cup water 5 tablespoons tomato catsup 1 1/2 to 3 tablespoons sugar, or to taste 1 1/2 teaspoons corn flour 1 teaspoon pounded brown preserved soya beans or dark miso (optional) 1/4 teaspoons salt 1 pound large, whole prawns (unshelled) 3 tablespoons vegetable oil 8 cloves garlic, roughly chopped 8 fresh red chiles, roughly chopped 1 egg 2 scallions, cut into finger lengths 1 teaspoon freshly squeezed lime or lemon juice 1 small bunch cilantro, cut into 1-inch long pieces Serving Suggestions: loaf of French bread Instructions: Make the Sauce: Whisk together all the ingredients in a bowl and set aside. Make the Prawns: Cut down the backs of the prawns and remove the black intestinal vein. Set aside. Heat the oil in a wok or shallow saucepan over high heat. Add the garlic and stir-fry for 1 minute. Add the chiles and stir-fry for another minute. Add the prawns and stir-fry until the shell turn slightly red, about 2 to 3 minutes. Add the sauce and stir-fry until the shells turn red. Break the egg into the wok and, using a fork, streak the egg through the sauce (this is an important step, as the egg has to be in beautiful gold and white streaks). Simmer the sauce for a few seconds and remove from the heat. Stir in the scallions and lime juice. Transfer the prawns to a platter, garnish with the cilantro, and serve with chunks of French bread. Note: This dish is also wonderful with mussels, crabs or lobsters; or you could mix all the seafood together. It's a Singapore version of a French seafood stew. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47092,"Cucumber-Elderflower Sparklers 2 Persian cucumbers Finely grated zest and juice of 1 lime 3/4 cup elderflower liqueur (such as St-Germain) Orange bitters 6 to 8 sugar cubes 1 750-ml bottle champagne or other sparkling white wine, chilled Instructions: Grate the cucumbers on the large holes of a box grater into a medium bowl. Wrap the grated cucumber in a piece of cheesecloth or a clean kitchen towel and squeeze the cucumber juice into a pitcher; discard the grated cucumber. Stir the lime zest and juice, elderflower liqueur and 5 or 6 dashes orange bitters into the cucumber juice. Refrigerate until ready to serve, at least 30 minutes. Drop a sugar cube into each flute and add a few dashes of orange bitters to each. Pour the champagne into the pitcher and stir. Pour into the flutes. ","[Blanche de Blancs, Vinho Verde, Prosecco, Cava]" 47093,"Turkey Sweet Potato Casserole 2 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/3 cup evaporated milk 1/4 cup Swanson? Chicken Stock 1 small onion, minced (about 1/4 cup) 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 3 cups cubed cooked turkey 3 tablespoons water 1/4 cup chopped walnuts (optional) Chopped fresh parsley 2 cups cooked, mashed sweet potatoes Instructions: Stir the sweet potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the sweet potato mixture around the inside edge of a 10-inch round casserole, forming a ring. Heat the stock and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the sweet potato ring. Bake at 350 degrees F for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired. You can substitute chicken for the turkey. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 47094,"Smoked Salmon Canape with Green Olive Grapefruit Tapenade 1 jar pitted California green olives (about 15 ounces) 1/2 cup fresh mint leaves 1 small bunch fresh chives Zest of 1 grapefruit, divided in half 1 tablespoon grapefruit juice 1/2 teaspoon cumin powder Pinch ground cinnamon 1 tablespoon extra-virgin olive oil 1/2 cup Champagne or sparkling wine 1/2 coriander seeds, crushed 1/2 teaspoon honey 1/8 teaspoon ground sumac 1/2 cup creme fraiche Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 package prepared naan bread, 2 slices 1 package smoked salmon, about 6 slices torn into smaller slices 4 grapefruit segments, sliced thin Fresh chives, for garnish, optional Instructions: In a food processor, pulse the olives, mint, handful of chives, half of the grapefruit zest, all of the grapefruit juice, cumin, cinnamon, and olive oil. Dont over process, it should be a little chunky, but still finely chopped.
Pour the Champagne into a small saute pan with coriander seeds. Bring to a boil over medium-high heat and reduce until it just turns syrupy. Strain the mixture and set aside to cool.
In a small bowl, stir together the cooled Champagne \syrup, remaining grapefruit zest, honey, sumac, and creme fraiche. Season the mixture with salt, and pepper, to taste.
Heat a grill pan or large nonstick skillet and warm the naan bread on both sides. Cut the bread in half from top to bottom, then crosswise into 1-inch wide pieces. Smear each one with some tapenade, then top with a small piece of salmon, a piece of grapefruit and dollop of creme fraiche. Balance a short length of chive on top if you want to be extra fancy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47095,"Smoked Turkey Baked Chimichangas 1 pound thickly sliced smoked turkey from deli counter, chopped 1 tablespoon chili powder 2 cups shredded slaw cabbage, available in produce department 1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas 1 cup tomato sauce 3 scallions, chopped Salt and pepper 4 (12-inch) flour tortillas 1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese 2 tablespoons vegetable or olive oil 1 cup sour cream 2 tablespoons chopped cilantro leaves or flat-leaf parsley 1 vine ripe orange or yellow tomato, seeded and finely chopped Instructions: Preheat your toaster oven to 400 degrees F or high. Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47096,"Spicy Rice 1 tablespoon oil 1 small onion, diced 1 green pepper, diced 1/2 teaspoon cayenne pepper 1 1/2 cups chicken stock One 28-ounce can of tomatoes, crushed 1 cup rice Instructions: In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 47097,"Luscious Lemon Layer Pie 1 1/2 cups all-purpose flour 1 tablespoon powdered sugar 1/2 teaspoon salt 1/2 cup shortening 3 to 4 tablespoons cold water 1 1/2 cups sugar 6 tablespoons cornstarch 1/4 teaspoon salt 1/3 cup fresh lemon juice 1/2 cup cold water 3 egg yolks, well beaten 2 tablespoons butter 1 1/2 cups boiling water 1 teaspoon lemon extract 1 teaspoon lemon zest, optional 3 drops yellow food coloring 1 cup powdered sugar 8 ounces cream cheese, softened 1 1/2 cups cold whole milk 2 packages instant lemon pudding 1 cup powdered sugar 8 ounces cream cheese, softened 16 ounces whipped cream or dessert topping Instructions: Pie Crust: Whisk flour with a fork while still in the bag or cannister. Gently spoon out flour into measuring cups. (This reduces flour by as much as 1/8 to 1/4 cup). Then sift flour, powdered sugar, and salt. Add shortening and cut into pea sized bits with pastry blender. Add cold water gradually until just dampened. Place on waxed paper and gather into ball from the outside corners. Press dough into a 6-inch pancake shape. Wrap with plastic wrap. Chill at least 30 minutes and then roll out between 2 large pieces of plastic wrap. Remove 1 side of plastic wrap, lightly flour, if necessary, and place into a 9-inch clear glass deep dish pan. Remove plastic wrap and flute edges. Prick bottom and sides with a fork. Chill for 30 minutes. Preheat oven to 475 degrees F. Bake for 7 to 10 minutes or until golden brown. Use extra pastry for cut-outs in the shapes of lemons, stars, etc. for decoration. Bottom Layer: In saucepan combine sugar, cornstarch, and salt. Mix with wire whisk; blend in lemon juice and cold water; then add egg yolks and blend until smooth. Add butter and gradually stir in boiling water. Bring to a boil over medium heat, stirring constantly; boil 2 minutes; remove from heat and add lemon extract, zest/peel, and food coloring. Partially cool for 30 minutes, and pour into the baked pie shell. Refrigerate at least 30 minutes before adding second layer. Second Layer: In a small bowl, cream sugar and cream cheese with spatula until smooth. Add milk and stir until well blended. Add pudding and beat with electric mixer for 2 minutes until thickened. Pour on bottom layer. Chill for at least 30 minutes. Top Layer: Cream together the sugar and cream cheese until smooth. Fold in the whipped dessert topping and spread on top of cooled lemon pudding. Garnish with extra pastry cutouts, citrus or mint leaves. Chill at least 4 hours before serving. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 47098,"Passport to Japan: Edamame, Gyoza, Rice and Teriyaki Beef 3/4 cup short grain rice 2 cups edamame, soybeans, from the frozen vegetables section of large markets 1 1/2 cups shredded Napa cabbage plus 1 large whole leaf Coarse salt 1/4 pound ground pork 1/4 cup 300 count baby shrimp, a handful, chopped 1 tablespoons sake, or a splash mirin may be substituted 1 inch fresh ginger, minced 1 scallion, finely chopped 1 tablespoon tamari dark aged soy, available on Asian food aisle of market 1 teaspoon sesame oil A few grinds black pepper 12 gyoza or won ton wrappers 2 fillet of beef steaks, 1 inch thick, 6 ounces each 1 teaspoons steak seasoning or salt and pepper 1/3 cup teriyaki sauce or 1/4 cup tamari dark soy mixed with 2 tablespoons dry sherry 1 tablespoon light oil: wok oil, peanut oil or vegetable oil 4 scallions chopped on an angle into 1 inch pieces 3 tablespoons tamari dark soy, eyeball it 1 teaspoon hot sweet mustard, from Asian foods aisle or other prepared mustard 2 teaspoons rice wine or white vinegar Instructions: Place 2 pots of water on to boil: 1 pasta pot with a few inches of water in it, 1 medium sauce pan with 1 1/2 cups of water in it. Cover both pots and bring all the water to a boil. When the smaller pot of water comes to a boil, stir in rice and return water to a boil. Reduce heat to simmer. Place a colander over the pot and add the edamame to it. Place the pot cover over the edamame nesting it in the colander. Steam the edamame 5 minutes, then remove them to 2 small bowls, salt them and cover bowls with plastic or foil to keep warm. Set colander aside and return pot lid to rice, stirring rice before replacing the lid. While the edamame are steaming, before removing them to the bowls, you have a pocket of time to work with. Add 1/2 cup, a couple of handfuls of Napa cabbage to the second pot of water. Blanch the shredded cabbage 1 minute and remove with a spider or tongs to paper towels to drain and cool. Chop shredded blanched cabbage. Combine meat, chopped salad shrimp, sake, ginger, 1 scallion, 1 tablespoon tamari, sesame oil, black pepper and cooled, chopped cabbage in a bowl. Place 2 teaspoons of filling on each won ton wrapper. Wet your fingertips to help seal won ton wrappers. The gyoza should look like small half moons. Place 1 or 2 Napa cabbage leaves into the bottom of the colander. The leaves will prevent your dumplings from sticking to the surface of colander. Arrange dumplings on Napa leaf in colander and steam over second larger pot of simmering water. Place large pot lid over the colander to trap the steam. Dumplings need to steam 10 to 12 minutes. While you are working on this, go back and forth with the edamame as necessary per above directions. While dumplings work, slice the fillet steaks thinly across the grain. Toss with seasoning and teriyaki or tamari and sherry. Heat a nonstick skillet over high heat. Add oil and the meat and stir-fry. When meat browns at edges, add scallions and cook 2 minutes more, stirring frequently. Use remaining raw shredded Napa cabbage as a bed to serve your dumplings on. Plate all of your items on little dishes and in small bowls. Mix dipping sauce of tamari, mustard and vinegar for the gyoza and set out alongside dumplings. Warm or cold sake, leftover from cooking, is the perfect beverage and chilled navel oranges or tangerines make a refreshing end to this meal. ","[Sauvignon Blanc, Pinot Grigio, Shiraz, Tempranillo]" 47099,"Chicken Cacciatore 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces 1 cup flour Creole seasoning, recipe follows 1 cup olive oil 2 cups chopped yellow onions Salt Crushed red pepper 1 pound shiitake mushrooms, cleaned, stemmed and sliced 2 tablespoons chopped garlic 1 cup dry white wine 2 cups chopped fresh tomatoes, peeled and seeded 1 cup tomato sauce 2 cups chicken stock 1 bay leaf 4 sprigs fresh thyme 1/4 cup chiffonade basil 1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper) 4 ounces grated Parmigiano-Reggiano 1 tablespoon finely chopped fresh parsley leaves 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: Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside. Add the onions. Season with salt and red pepper. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil. Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley. Combine all ingredients thoroughly. ","[Barolo, Barbaresco, Chianti, Rioja]

" 47100,"Savory Baked Tomatoes 2 tomatoes, cored 2 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon oregano 3 tablespoons Parmesan cheese, grated 1 teaspoon dried basil Instructions: Preheat oven to 375 degrees. Slice tomatoes in half through the middle of the tomato. In small bowl combine olive oil, garlic, basil and oregano. Drizzle over tomatoes. Bake for 20 - 25 minutes. Serve with Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 47101,"Yukon Gold Potato Soup with Chive Oil, Beet Reduction and Sweet Garlic Confit Croutons Kosher salt 3 Yukon gold potatoes, peeled and medium diced 5 tablespoons unsalted butter, divided 1 tablespoon canola oil 1 large white onion, peeled and medium diced 3 shallots, peeled and medium diced 3 carrots, peeled and medium diced 2 quarts vegetable stock Freshly ground black pepper 1 cup half-and-half, or more as needed 1/2 cup heavy cream, or more as needed Freshly ground white pepper 1/2 cup canola oil 1 head garlic, cloves peeled 1 loaf country French bread, sliced Kosher salt and freshly ground black pepper Chive Oil, recipe follows Beat Reduction, recipe follows 4 chives, finely chopped, for garnish 1 bunch fresh chives 3/4 cup canola oil 3 large beets, peeled and diced small Water 1/2 small lemon, juiced and strained (no pulp) Instructions: Put the potatoes in a large stock pot of salted cold water. Cover and bring to boil over medium heat. Lower the heat to a simmer and cook until tender. Once the potatoes are cooked, pour them into a strainer, removing all of the water. Put them back into the original pot. If there is still a lot of excess water in the potatoes, put the pot over low heat, shaking the pot so the potatoes dry off but not burn. Turn off the heat, cover and keep warm.
In a large stock pot, over medium-high heat, add 2 tablespoons of butter and 1 tablespoon canola oil. When the butter has melted, add the onions, shallots and carrots. Turn the heat down to medium-low, and cook the vegetables until they soften, without burning or caramelizing. Saute for approximately 5 minutes, then add 2 quarts of vegetable stock. Keep the stock at a low simmer for about 30 minutes. Taste the stock and season with kosher salt and black pepper, to taste.
While stock is cooking, make Garlic Confit for croutons:
In a small saucepan over medium-low heat, add canola oil and whole peeled garlic. Allow to cook until very tender to the touch, about 30 to 45 minutes. It should be like roasted garlic where you can smash and spread it. Allow the garlic to cool a bit then remove garlic cloves from oil and smash the garlic making it look like a puree. Set aside.
Pour half of the stock into the pot of cooked potatoes. Using a hand mixer or immersion blender, puree the potatoes. Continue to add stock accordingly until the puree is thick but still pourable. Make sure the whole mixture is smooth. If the soup is still too thick, add more stock. Strain the soup in a fine mesh sieve; this is going to help remove the starchy, grainy feel from the potatoes. Strain the soup at least twice to get a nice smooth texture.
Add the strained soup to a fresh clean pot and put it over medium-low heat. Whisk in the 1 cup of the half-and-half, 1/2 a cup of heavy cream and 3 tablespoons of butter. (This is where your palette is going to come into play, you can make this as smooth and buttery as you want.) Season with kosher salt and white pepper. Keep whisking and stirring, so as not to let the soup burn. Lower the heat and keep the soup warm.
To make the garlic croutons:
Preheat oven to 375 degrees F.
Brush the garlic oil on both sides of the bread slices. Arrange them on a sheet pan and put in the oven to toast on both sides. Remove from oven and spread prepared garlic confit on top.
Assembly: Using a 4-ounce ladle, pour a ladle of soup into each bowl and squeeze a nice large circle of chive oil around the soup. Squeeze another large circle of beet reduction directly on top of the chive oil. Put 1 garlic crouton in the middle of each bowl. Garnish the croutons with a sprinkle of finely chopped chives. Fill a bowl with ice and water. Bring a medium saucepan of water to a boil over medium heat. Once the water is at a boil, hold the bunch of chives with a pair of tongs. Put the chives into the water for 3 seconds and immediately remove to the ice water. Drain and dry the chives with a paper towel.
In a blender add chives and oil and puree until smooth and thoroughly blended. Allow the mixture to sit overnight, then strain to remove any chive particles. Strain again through 4 layers of cheesecloth. Pour into a squeeze bottle and when ready to use, put the bottle into hot water to bring to room temperature. Puree the beets with a little bit of water in blender. Strain through a mesh strainer into a saucepan. Heat beet juice slowly over low heat and add the lemon juice. Pour the mixture through a fine mesh sieve and put it into a squeeze bottle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47102,"Steamed Mussels with Tomatoes, Garlic, and Ouzo 1 medium yellow onion, cut in small dice 1/2 cup extra-virgin olive oil 3 tablespoons chopped garlic 1 pound fresh tomatoes, peeled, seeded and chopped 2 pounds fresh black mussels, bearded and scrubbed clean 3 tablespoons chopped fresh parsley Salt and pepper 2 ounces ouzo Instructions: In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47103,"Tearaway Soup 1/4 cup finely chopped celery 1 small onion, finely chopped 1/4 cup finely chopped leeks 2 tablespoons clarified butter 2 teaspoons finely chopped chives 2 teaspoons finely chopped basil 2 pounds tomatoes, sliced 2 cups chicken stock Freshly ground salt, to taste Freshly ground pepper, to taste 1 teaspoon hot pepper sauce, or to taste Instructions: In a large pot, saute celery, onion and leeks in clarified butter. Season with herbs and gently saute for 4 minutes. Add tomatoes. Add chicken stock and cover. Boil for 15 minutes, stirring occasionally. Season with salt and white pepper. Pass soup through sieve to break apart; do not blend. Add hot pepper sauce to taste and chill. Serve cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47104,"Holiday Spiced Coffee 1 1/2 cups ground coffee 1 teaspoon pumpkin pie spice
Zest of 1/2 orange, cut into thick strips
Instructions: Add the ground coffee and pumpkin pie spice to the coffee filter of a drip coffee maker. Add 6 cups of water to the machine. Add the strips of orange zest to the empty carafe. Brew according to the manufacturer's instructions. The orange zest should stay in the carafe as the cups are filled. ","[Chardonnay, Riesling, Gewrztraminer]" 47105,"The Best Flaky Buttermilk Biscuits 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sugar
1 teaspoon fine salt
10 tablespoons cold unsalted butter, cut into pieces
3/4 cup buttermilk, plus more for brushing
Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Whisk together the flour, baking powder, baking soda, sugar and salt in a medium bowl. Rub 2 tablespoons of the cold butter into the flour with your fingertips until completely absorbed. Work the remaining 8 tablespoons of cold butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together into a shaggy dough. (Don\u2019t overmix the dough.)
Lightly flour a cutting board or work surface, turn the dough out onto it and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Then fold the dough in thirds, as if folding a letter, and pat to an even thickness. Cut out biscuits with a 2 1/2-inch round biscuit cutter and put on the prepared baking sheet. Press together the remaining scraps of dough. Pat out and fold the dough into thirds again and cut out more biscuits. Brush the biscuit tops with buttermilk.
Bake until the tops are lightly browned, about 15 minutes. Cool on the pan at least 5 minutes. Serve warm or at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47106,"Chocolate Mint Cheesecake Bars 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies) 1/2 cup butter, melted 1 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 large eggs 1 tsp. peppermint extract 1/2 cup semi-sweet chocolate chips 2 tsps. Crisco? All-Vegetable Shortening or 2 tsps. Crisco? Baking Sticks All-Vegetable Shortening 14 creme de menthe thin candies, chopped Instructions: HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan. BAKE 6 minutes. Cool. BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base. BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 47107,"Ginger Flank Steak with Wasabi Smashed Potatoes 2 inches fresh ginger root, peeled and grated 1/4 cup tamari aged soy sauce 2 limes, zested and juiced 3 tablespoons vegetable oil, eyeball it 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 2 pounds flank steak 2 1/2 to 3 pounds Idaho potatoes, 4 large potatoes, peeled and cut into chunks Salt 1/4 to 1/3 cup cream 1 to 2 tablespoons wasabi paste - how hot do ya like it? 4 scallions, root end trimmed Handful cilantro leaves Instructions: Preheat a grill pan or indoor/outdoor grill to high. Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side. Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste. While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest. Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47108,"Green Grape Gazpacho 1 vanilla bean 2 cups orange juice 2 cups grapefruit juice 2 medium English cucumbers, peeled and sliced into 1/2-inch rounds
1 medium clove garlic, minced
1/2 cup slivered almonds
2 cups white grape juice
1 tablespoon honey
Kosher salt
3 tablespoons red wine vinegar
4 cups seedless green grapes
2 tablespoons extra-virgin olive oil
Instructions: Using a paring knife, split the vanilla bean down the center and place in small saucepot with the orange and grapefruit juice. Bring to a boil, then transfer to a bowl and chill. Combine and puree the cucumbers, garlic and almonds with the white grape juice, honey, a generous pinch of salt and about 1/2 cup cold water in a blender. Blend in the red wine vinegar and about 3 cups of the grapes. Taste for seasoning. Transfer to a large bowl and refrigerate until ice cold, about 2 hours. Serve: Slice the remaining cup grapes in half. Stir the orange and grapefruit juice into the gazpacho. Serve gazpacho garnished with the remaining grapes and drizzled with the olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47109,"Roasted Winter Vegetables 5 medium carrots, peeled and cut on the bias into 2-inch lengths 4 medium-large parsnips, peeled, halved lengthwise and cut on the bias into 2-inch lengths
3 medium golden beets, peeled and halved, or quartered if large
1 bunch radishes, trimmed and halved, or left whole if small
4 sprigs thyme 2 garlic cloves, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 teaspoon finely grated lemon zest
Instructions: Preheat the oven to 425 degrees F. Toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt and pepper to taste in a large bowl. Arrange in 1 layer on a rimmed baking sheet. Roast, stirring once, until tender and golden brown in places, about 25 minutes. Stir in the lemon zest and transfer to a bowl for serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 47110,"Black and Blue Cheesecake Tart 3 tablespoons melted unsalted butter 8 whole lowfat cinnamon graham crackers, broken into pieces 1/3 cup plus 2 tablespoons sugar 1/4 cup sour cream One 8-ounce package 1/3-less-fat cream cheese, softened 1/2 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 1 large egg plus 1 large egg white, lightly beaten 2 cups blackberries 2 cups blueberries Instructions: Preheat the oven to 350 degrees F. Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely. Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight. About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47111,"Grilled Skirt Steaks with Hawaiian-Style Teriyaki Glaze and Grilled Broccoli 3 tablespoons grapeseed oil Two 3-pound skirt steaks, trimmed of excess fat
Kosher salt
3 large spears broccoli
Hawaiian-Style Teriyaki Glaze, recipe follows Sesame seeds, toasted, for garnish
Cilantro sprigs, for garnish
2 cups pineapple juice 2 cups low-sodium soy sauce
1 cup roughly chopped scallions 1/2 cup plus 2 tablespoons light brown sugar
1/4 cup peeled and finely chopped fresh ginger
4 teaspoons finely chopped garlic
4 teaspoons dark sesame oil
Instructions: Preheat a 2-burner cast-iron grill or two grill pans over medium-high heat for about 3 minutes. Drizzle the grapeseed oil over the steaks and sprinkle with salt. Place the steaks on the grill, seasoned-side down, and cook for 4 to 5 minutes per side, or to the desired doneness. Place the broccoli spears on the grill next to the steaks and cook for 4 minutes per side. Brush the steaks with some teriyaki glaze just before taking them off the grill. Let the steaks rest for about 8 minutes before slicing. Arrange the sliced steak and grilled broccoli on a serving platter and finish with additional teriyaki glaze. Sprinkle with toasted sesame seeds and garnish with several sprigs of cilantro. Combine the pineapple juice, soy sauce, scallions, brown sugar, ginger, garlic and sesame oil in a medium saucepan. Bring to a boil, then reduce the heat to a simmer. Cook until thick, about 20 minutes. ","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 47112,"Chocolate Truffles 1/2 pound good bittersweet chocolate (recommended: Lindt) 1/2 pound good semisweet chocolate (recommended: Ghiradelli) 1 cup heavy cream 2 tablespoons orange flavored liqueur, optional (recommended: Grand Marnier) 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners' sugar Cocoa powder Instructions: Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl. Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the orange flavored liqueur, if using, coffee, and vanilla. Set aside at room temperature for 1 hour. With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Roll each ball of chocolate in your hands to roughly make it round. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve them at room temperature. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 47113,"Quick and Easy Sweet and Sticky Orange Chicken Glaze 1 cup hoisin sauce 1 orange, zested
1/4 to 1/3 cup fresh orange juice Hot chicken, for serving 1/4 cup toasted sesame seeds, for sprinkling Instructions: To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken. Toss with hot chicken and sprinkle with sesame seeds to coat. ","[Chardonnay, Riesling, Gewrztraminer]" 47114,"Fresh Long Island Fluke and Melon Crudo 1/4 cup blood-orange flavored olive oil, or other fruity olive oil 2 tablespoons champagne vinegar 1 small red cl (Fresno), very thinly sliced 12 ounces sashimi-grade skinless, boneless fluke fillets 1/4 small cantaloupe or honeydew melon, peeled and seeded Flavored lemon sea salt, such as Amagansett Sea Salt Company Lemon Salt, for garnish Instructions: Lightly whisk together the oil and vinegar in a small bowl. Stir in the chiles and let stand for 5 to 10 minutes. Slice the fluke into very thin slices, about 1/8-inch thick, using a very sharp knife. Slice the melon into similar paper-thin pieces. Arrange the melon and fish, alternating slices, on each of 4 chilled salad plates. Drizzle the dressing and chiles lightly over the fish and onto the plates with a spoon. Sprinkle some lemon salt over the fish and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 47115,"Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo 2 pork tenderloins (about 1 1/2 pounds each) 2 tablespoons canola oil Salt and freshly ground pepper Guava Glaze, recipe follows Orange-Habanero Mojo, recipe follows 1 cup guava jelly, or apricot jam 1/4 cup Dijon mustard 1/4 cup freshly squeezed orange juice Salt and freshly ground pepper 2 tablespoons canola oil 1 small red onion, finely chopped 4 cloves garlic, finely chopped 1/2 cup fresh lime juice 3 cups freshly squeezed orange juice 1/2 habanero cl, seeded and finely chopped 2 tablespoons chopped fresh cilantro leaves 1 teaspoon cumin seeds Salt and freshly ground pepper Instructions: Preheat a grill to high. Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately. Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper. Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero cl and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 47116,"Halibut with Roasted Leeks and Tomatoes 4 leeks, white portion and 2-inches green portion, trimmed, well rinsed and cut into 2-inch sections 1 pint grape tomatoes or 4 Roma tomatoes, halved 4 tablespoons grapeseed oil, divided 1 tablespoon dark or white balsamic vinegar 1 teaspoon chopped rosemary leaves 1 teaspoon minced thyme leaves 1 teaspoon sea salt, plus more for seasoning 4 tablespoons butter, divided 4 (6-ounce) halibut steaks, skin-on Freshly ground black pepper 1/2 cup dry white wine 1 lemon, juiced 3/4 cup chicken stock Instructions: Preheat the oven to 400 degrees F. Put the leeks in a roasting pan. Toss the tomatoes with 2 tablespoons grapeseed oil, vinegar, rosemary, thyme, and salt in a small bowl and add it to the leeks and toss. Put the pan in the oven, uncovered, and roast for 20 minutes, stirring after 10 minutes. Remove from oven when the leeks have softened to touch or when the tomatoes have begun to shrivel. In a large nonstick pan, over medium-high heat, add 2 tablespoons butter and allow the butter to melt. Drizzle the halibut with remaining oil, and season with salt and pepper, to taste. Put the halibut in the buttered pan, skin side down, and reduce the heat to medium. Allow the fish to cook for 5 minutes, carefully flip and repeat the cooking process on the second side. After the second side has cooked, remove the halibut to a plate and keep warm. Return the pan to high heat. Stir in the wine with a wooden spoon, to deglaze the pan. Add the lemon juice and chicken stock. This pan sauce should reduce by half, or until thickened. Once the sauce has reduced, remove the pan from the heat and stir in the remaining butter. Arrange the halibut on serving plates, drizzle with the sauce and serve with the roasted leeks and tomatoes alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47117,"Bone Marrow Mash 6 center-cut beef marrow bones, about 3-inches long Salt 6 Yukon gold potatoes, skin on 1/2 cup melted butter 1/2 cup heavy cream 1/2 cup fresh flat-leaf parsley leaves, chopped Freshly ground pepper Instructions: Preheat the oven to 350 degrees F.
Place the bones, cut-side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 15 minutes.
Meanwhile, boil salted water for potatoes and let them cook until soft, about 25 minutes.
Remove the marrow bones and keep aside. Drain the potatoes and add the melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add the parsley and season with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 47118,"Roasted Salmon with cl Minted Cucumbers 1 small hot house cucumber, sliced thin 1/2 fresh red cl, sliced thin 1 handful fresh mint leaves 1/2 cup rice vinegar 1 teaspoon sugar Sea salt and freshly ground black pepper 1 (6-ounce) salmon fillet, without skin 1 tablespoon sesame seeds 2 tablespoons extra-virgin olive oil Instructions: Combine the cucumber, cl, and mint in a mixing bowl. Pour in the vinegar, sprinkle with the sugar, salt, and pepper. Toss everything together so the cucumbers are well coated in the vinegar, the cucumbers will soften and the flavors deepen as it sits. Preheat the oven to 350 degrees F. Season both sides of the salmon with a fair amount of salt and pepper. Sprinkle the top of the salmon with the sesame seeds. Place a cast iron or regular ovenproof skillet on the stove over medium heat. Coat the pan with the oil and when it is nice and hot, lay the salmon in the pan, sesame seed-side down. Sear the salmon for 3 minutes, then stick it in the oven and roast for 10 minutes until it's just cooked through. Serve the salmon on a pile of the cl minted cucumbers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47119,"CHIPOTLE CHEESEBURGERS 2 pounds lean ground beef 3 tablespoons TABASCO? brand Chipotle Pepper Sauce, divided 1 teaspoon salt ? cup mayonnaise 6 slices Monterey Jack or Cheddar cheese 6 hamburger buns 6 red onion slices 6 tomato slices 6 lettuce leaves Instructions: Combine ground beef, 2 tablespoons of the TABASCO? Chipotle Sauce and salt in a large bowl and mix well; shape into 6 patties. Combine mayonnaise with remaining 1 tablespoon TABASCO? Chipotle Sauce and mix well; set aside. Grill or broil hamburger patties to desired doneness; place cheese slices on burgers and continue cooking just until cheese melts. Spread mayonnaise on buns and top each with lettuce, burger, tomato and onion. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 47120,"Spicy Butterscotch Pudding 2 tablespoons cornstarch 1/2 cup light brown sugar 1 pinch salt 1 cup milk 1 cup half-and-half 2 teaspoons vanilla extract 1 tablespoon butter 1/2 teaspoon ground cinnamon 1 dash cayenne pepper Instructions: Whisk together the cornstarch, sugar and salt in a saucepan until smooth. Add the milk and half-and-half and stir to combine. Bring the ingredients to a simmer over medium heat whisking constantly. Cook until the mixture begins to thicken. Remove the pan from heat and stir in the vanilla, butter cinnamon and cayenne. Pour the pudding into 4 small serving bowls and chill for 1 hour before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 47121,"Fried Pickle Spears Vegetable oil, for frying 1/2 cup mayonnaise
1/2 teaspoon paprika 3 tablespoons hot sauce 3 1/2 cups milk 2 1/4 cups yellow cornmeal 2 cups all-purpose flour (see Cook's Note) 1 tablespoon plus 1 teaspoon baking powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper 3 large eggs Kosher salt and freshly ground black pepper One 24-ounce jar dill pickle spears (about 14 spears), drained and patted dry Instructions: Fill a large, heavy-bottomed pot with about 2 inches of oil and heat over medium-high heat until a deep-frying thermometer registers 375 degrees F. Whisk together the mayonnaise, paprika and 1 tablespoon of the hot sauce in a small bowl. Refrigerate until ready to use.
Whisk together the milk, cornmeal, flour, baking powder, garlic powder, onion powder, cayenne, eggs, remaining 2 tablespoons hot sauce, a large pinch of salt and a generous amount of black pepper in a large bowl until smooth. Fill a 10-inch-tall cup (such as a quart container) about three-quarters of the way with the batter.
Thread an 8-inch wooden skewer lengthwise through each pickle spear so it resembles a corn dog. Working with 2 to 3 pickles at a time, hold the end of the skewers and dip the pickles into the batter to completely coat. Pull the pickles out of the batter (you may need to hold onto the end of the pickles so the skewers don't fall out), immediately transfer to the oil and fry until the batter puffs up and turns a deep golden brown, 2 to 3 minutes. Use a slotted spoon to transfer the pickles to a paper towel-lined plate; sprinkle with salt. Repeat with the remaining pickles and batter, making sure to bring the oil back up to temperature between each batch. Serve with the spicy mayo dip.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47122,"Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas 4 tablespoons unsalted butter, thinly sliced, plus additional for greasing casseroles 4 (7-ounce) very fresh salmon fillets Fine sea salt, to taste Freshly ground white pepper, to taste 3/4 cup shelled small peas 24 shelled fava beans, skinned 12 snow peas, cut across into thin strips 4 teaspoons julienned bacon 4 scallions, top 1-inch only (white part), quartered lengthwise 1/2 cup shredded iceberg lettuce 2 cups fish fumet (see recipe) 4 small sprigs fresh mint, plus 8 leaves, chopped 2 pounds heads and bones from black bass, red snapper, or halibut 2 tablespoons corn oil 1 medium onion, peeled and very thinly sliced 1/4 small fennel bulb, very thinly sliced 1 leek, very thinly sliced 15 white peppercorns 1/4 teaspoon fine sea salt 1 sprig fresh Italian parsley 1 bay leaf 1 cup dry white wine 3 cups water Instructions: Butter 4 individual, shallow, flame-proof casseroles and set aside. Trim and discard the thin belly section from the salmon fillets and season the fillets on both sides with salt and pepper. Place the salmon in the center of the casseroles and surround the fillets, in this order, with the peas, fava beans, snow peas, bacon, scallions and lettuce. Season the vegetables with salt and pepper. Lay the butter slices over the vegetables. (Recipe may be made ahead to this point several hours ahead; cover and chill.)
Pour the fish fumet into the dishes and place each dish on top of a stove burner turned to high heat. Bring the fumet to a boil. Lower the heat to medium-high and cook for 5 minutes, until a metal skewer inserted into the center of the salmon for 5 seconds feels barely warm when touched to your lip; the salmon will be rare.
Sprinkle the chopped mint over the vegetables and lay the mint sprigs on the salmon. Put the casseroles on serving plates and serve immediately. Remove the gills and eyes from the fish, or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water: Let stand for 1 hour, changing the water twice. Drain.
Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes.
Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 47123,"Smoky Sausage and Rice Soup 3 tablespoons extra-virgin olive oil 3 chicken and/or turkey andouille sausages (about 12 ounces), halved lengthwise and sliced 4 scallions, chopped (white and green parts separated)
1 stalk celery, chopped 1 red bell pepper, chopped 3 cloves garlic, finely chopped 1 teaspoon Cajun seasoning 4 cups low-sodium chicken broth 1 cup long-grain white rice 1 14-ounce can no-salt-added diced tomatoes 1 bay leaf Kosher salt Cornbread, for serving Instructions: Heat a large pot or Dutch oven over medium-high heat; add the olive oil. Add the sausages and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer to a plate using a slotted spoon. Add the scallion whites, celery and bell pepper to the pot. Cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and Cajun seasoning; cook 1 minute. Add 1 1/2 cups water, the chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is tender, about 15 minutes. Return the sausages to the pot and season with salt. Discard the bay leaf. Top the soup with the scallion greens and serve with cornbread. ","[Malbec, Tempranillo, Garnacha, Barbera]" 47124,"Chocolate Croissant Bread Pudding 4 croissants, shredded by hand 1 cup chocolate chips 2 cups heavy cream 1/4 cup sugar Pinch ground cinnamon 4 eggs Instructions: Preheat the oven to 400 degrees F. In a large bowl add the croissants and chocolate chips. Mix well with your hands. In a separate medium bowl, add the cream, sugar, cinnamon and eggs. Whisk the mixture until incorporated and a nice light yellow color is achieved. Slowly pour 1/4 of the cream mixture into the bowl with the croissants. Mix with wooden spoon. Repeat, slowly adding the cream mixture, until all the ingredients are incorporated. Transfer the bread mixture to casserole dish. Make sure the mixture is evenly spread throughout the dish. Bake for about 20 minutes. Check on the pudding, and make sure there is no burning. Reduce the heat to 350 degrees F and rotate the pudding 180 degrees. Continue to bake for 10 more minutes. Once the pudding is baked, remove it from the oven and allow it to sit for about 20 minutes before serving. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 47125,"Espresso Granita with Whipped Cream 6 cups hot espresso 2/3 cup granulated sugar 2 cups heavy whipping cream 1 teaspoon vanilla extract 4 teaspoons confectioners' sugar 2 ounces bittersweet chocolate, grated or shaved Fresh mint sprigs, for garnish Instructions: In a 13 by 9-inch glass baking dish, carefully pour in hot espresso and whisk in granulated sugar until dissolved completely. Place dish in freezer and every hour, scrape the mixture with a large fork to create the granita texture. The granita will need approximately five hours to completely freeze. The first time you scrape, the granita will not be frozen solid. You want to start scraping while it's still slushy so that texture of the granita will be even throughout. Right before serving, make the whipped cream. In a large bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks. Line up 12 glass Champagne flutes. Place 1 tablespoon of granita in the bottom of each glass. Using a different spoon, spread a layer of whipped cream. Continue layering the granita and whipped cream, ending with the whipped cream. Sprinkle chocolate over the top of each glass. Garnish with a sprig of mint. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 47126,"Cheese and Herb Souffle 1 cup/250 g milk 1 bay leaf 1/2 small onion, peeled Pinch paprika Grated Parmesan cheese, for dusting the dish 1 1/2 tablespoons butter 1 1/2 tablespoons flour 3 eggs, separated plus 1 egg white 3 ounces/100 g cheese, grated or mashed 1 generous tablespoon chopped fresh herbs Salt and freshly ground black pepper Branch fresh rosemary, cut in 3 Instructions: Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf. Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese. In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper. Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47127,"Cafe de Olla 6 to 7 ounces piloncillo (Mexican cones of raw sugar), or 1 cup packed dark brown sugar and 2 teaspoons molasses 2 cinnamon sticks 1/2 teaspoon anise seeds 1 cup (3 ounces) Viennese-roast coffee, medium to coarse grind 2 cups low-fat milk Instructions: In a nonreactive saucepan, combine 4 cups of water with the sugar, cinnamon, and anise seeds. Bring slowly to a boil over medium heat, stirring to melt the sugar. Stir in the coffee, remove from the heat, cover and allow to steep for 5 minutes. In a small saucepan, heat the milk over medium-high heat and whisk until frothy. Do not leave unattended. Strain the coffee through a fine sieve into small cups and serve immediately, with the frothed milk on the side. ","[Tannat, Tempranillo, Malbec, Zinfandel]" 47128,"Dark Greens with Cranberries 1/2 cup dried sweetened cranberries 1 cup red wine 2 tablespoons extra-virgin olive oil 4 slices bacon, chopped 1 red onion, thinly sliced 2 tablespoons chopped garlic 2 medium bundles red Swiss chard Salt and freshly ground black pepper Freshly grated nutmeg 1 cup turkey or chicken stock Instructions: Soak berries in red wine. Heat the extra-virgin olive oil in a large deep skillet over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onion, garlic and cook 3 to 4 minutes to soften. Add red chard and wilt, 2 to 3 minutes. Season greens with salt, pepper and nutmeg. Stir in cranberries and wine. Cook for 1 minute then add in stock and simmer a few minutes to combine flavors. ","[Barolo, Cabernet Sauvignon, Malbec, Rioja]" 47129,"Turkey Piccata 1 whole turkey breast, approximately 1 1/2 to 2 pounds Kosher salt Freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons olive oil 6 tablespoons unsalted butter 2 tablespoons finely chopped shallots 1/2 cup white wine 1/3 cup freshly squeezed lemon juice 2 tablespoons freshly chopped parsley leaves Instructions: Preheat oven to 200 degrees F. Cut the turkey breast crosswise into 1/2-inch pieces. Place pieces of turkey, 1 at a time, between 2 pieces of plastic wrap. Squirt the meat lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8 inch thickness. Season both sides of meat with salt and pepper and then dredge in flour. Shake off the excess flour. Set aside. In a large saute pan over medium to medium high heat, heat olive oil and 4 tablespoons butter. Once hot, but not yet smoking, brown turkey scaloppine quickly, about 1 minute on each side, and remove to an ovenproof platter. Place in oven to keep warm. Reduce the heat to low and add the shallots to the pan. Saute for 1 to 2 minutes or until they begin to turn translucent. Add wine and lemon juice to the pan and simmer until slightly reduced, about 2 minutes. Add remaining 2 tablespoons butter and whisk to combine. Season with salt and pepper, to taste, if necessary. Pour sauce over turkey, sprinkle with parsley, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47130,"Bacon and Onion Biscuits 2 strips bacon 1 small onion, chopped 3 cups all-purpose flour, plus more for dusting
1/3 cup powdered milk
5 teaspoons baking powder
1 tablespoon sugar
2 teaspoons cream of tartar
2 teaspoons kosher salt
1 stick (8 tablespoons) cold butter, cut into bits, plus 4 tablespoons butter, melted 1/2 cup shortening
1 1/2 cups buttermilk
Instructions: Preheat the oven to 450 degrees F. In a small skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove and drain on paper towels until cool, then chop into small pieces. Add the onion to the skillet with the bacon grease and cook over medium-low heat until light golden, about 5 minutes. Drain on paper towels. Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Stir in the bacon and onion. Fold in the buttermilk until the dough comes together. On a lightly floured surface, turn out the dough and use your hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47131,"Veal Scaloppini with Saffron Cream Sauce 1 pound veal scaloppini (about 12 slices) Salt and freshly ground black pepper About 2 1/2 tablespoons butter About 2 tablespoons olive oil 12 ounces cremini mushrooms, sliced 2 large shallots, finely chopped 3/4 cup dry white wine 1 cup beef broth 1/4 teaspoon saffron threads 3/4 cup heavy cream 1/2 cup frozen peas, thawed 1 lemon, cut into wedges Instructions: Sprinkle the veal with salt and pepper. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. Transfer the veal to a platter and tent with foil to keep it warm. Repeat with the remaining veal, adding more butter and oil to the pan as necessary. Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. Add the mushrooms and shallots. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. Add the peas and return the sauce to a simmer. Season the sauce, to taste, with salt and pepper. Pour the sauce over the veal and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47132,"Peruvian Purple Potato Dumplings with Ragout of Heirloom Tomatoes and Basil 1 teaspoon chopped garlic 2 tablespoons extra-virgin olive oil 2 cups assorted color Heirloom tomatoes Salt and pepper 1/4 cup fresh basil, torn, plus 1/4 cup 1 pound Peruvian purple potatoes 2 tablespoons kosher salt 1 cup flour 3 eggs 1 teaspoon roasted garlic, crushed Instructions: Heat a medium size pan over high heat. Saute the garlic with olive oil and toss the heirloom tomatoes until heated through, approximately 5 minutes. Season with salt and pepper. Toss in 1/4 cup of the fresh basil before serving dish. Peel and dice the potatoes and place in a small bowl. Blanch the potatoes lightly in salted water and rinse in ice water to keep the color. Mix the cooled, cooked potatoes with the flour, eggs, and roasted garlic. Form mixture into a dough. Roll the dough onto a lightly floured surface, into a snake approximately 1/2-inch thick. Cut into 1/2 inch pieces and using your hands, roll each piece into balls. Cook the dumplings in boiling water. Cook for approximately 2 minutes. Using a slotted spoon, remove the dumplings and toss with the Heirloom tomato ragu. To serve, add the remaining torn fresh basil, and serve immediately on a large platter. ","[Chardonnay, Vermentino, Tempranillo, Garnacha]

" 47133,"Blondies 1 1/2 sticks unsalted butter, plus more for buttering the pan 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup light brown muscovado sugar 1/2 cup dark brown muscovado sugar 2 large eggs 1 1/2 teaspoons vanilla extract 1 cup milk chocolate chips 1/2 cup coarsely chopped toasted almonds 1/4 cup plus 2 tablespoons toffee chips Instructions: Preheat the oven to 350 degrees F. Butter and line a 9-by-9-by-2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too. Whisk together the flour, baking powder and salt in a medium bowl and set aside. Melt the butter in a medium saucepan; add both sugars and whisk until combined and the sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips, almonds and toffee chips and transfer the mixture to the prepared pan.
Bake until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it, 24 to 27 minutes. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 47134,"Grandma Moore's Creamed Corn 6 slices bacon 8 large cobs fresh corn, preferably white, shucked and cleaned Kosher salt and freshly cracked black pepper Instructions: In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan. On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet. Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 47135,"The Wedge Salad 1/2 cup low-fat Greek yogurt 1/4 cup plain kefir
1 tablespoon chopped fresh dill
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 head radicchio 2 tablespoons olive oil
1/4 teaspoon kosher salt
2 small heads romaine lettuce
1/3 cup crumbled Gorgonzola dolce cheese
Instructions: For the dressing: Whisk together the yogurt, kefir, dill, oil, garlic powder, salt, onion powder and cayenne in a medium bowl. Allow to sit for 1 hour in the refrigerator to let the flavors mingle. For the salad: Preheat a grill pan over medium-high heat. Cut the radicchio into 8 wedges, then drizzle with the olive oil and sprinkle with salt. Place the wedges on the grill and cook until slightly browned and wilted, about 2 minutes per side. Place the wedges on a platter. Meanwhile, quarter the romaine and nestle it in between the wedges of radicchio. Dollop the dressing around the platter and crumble the Gorgonzola over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47136,"I Got Hooch Babe 3 cups blackberries 1 1/2 cups moonshine or vodka 1/4 cup fresh lemon juice plus 1 lemon, cut into thin rounds, for garnish
1/4 cup sugar
4 cups sparkling lemon seltzer
One 12-ounce bottle ginger beer
Instructions: Combine the blackberries, moonshine, lemon juice and sugar in a pitcher and muddle with the back of a spoon. Refrigerate at least 30 minutes and up to 2 hours. When ready to serve, add the seltzer, ginger beer and lemon rounds. Serve over ice. ","[Bourbon, Gin, Rum, Mezcal]" 47137,"Root Vegetable Gratin Nonstick cooking spray, for the baking dish 1 1/4 cups heavy whipping cream
1 1/4 cups chicken stock
2 tablespoons salted butter
10 sprigs fresh thyme
4 cloves garlic 1 Parmesan rind
2 tablespoons all-purpose flour
3 large Yukon gold potatoes (about 1 pound), peels on, thinly sliced
Kosher salt and freshly ground black pepper
1/2 pound manchego cheese, grated
3 thick carrots (about 1 pound), thinly sliced
3 thick parsnips (about 1 pound), thinly sliced
Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Combine the heavy whipping cream, chicken stock, butter, thyme, garlic and Parmesan rind in a small saucepot. Place over medium-low heat and cook just until simmering, 10 to 12 minutes. Turn off the heat and whisk in the flour. Strain the cream mixture through a colander into a container with a pour spout and discard the thyme stems, garlic and cheese rind. Spread the potato rounds in an even layer in the bottom of the prepared baking dish. Pour a third of the cream mixture over the potatoes. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated cheese. Next, shingle half the carrots and parsnips in alternating rows in an even layer. Pour a third of the cream mixture over the top, then sprinkle with salt, pepper and 1/2 cup cheese. Finally, shingle the remaining parsnips and carrots in alternating rows in an even layer. Use your hands to lightly press down on the vegetables to even out, if needed. Pour the remainder of the cream mixture over the top, then sprinkle with salt and pepper. Reserve the remaining cheese (about 1 cup). Cover the baking dish tightly with aluminum foil and bake until the vegetables are fairly tender and the sauce is simmering, about 1 hour. Remove the foil and sprinkle the top of the gratin with the remaining cheese. Bake, uncovered, until the cheese is lightly browned and the vegetables are tender, another 30 minutes. Cool for at least 10 minutes before slicing. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47138,"Osso Buco Milanese 1/2 cup flour Salt and pepper, to taste 4 pieces veal shank with bone, cut 3 inches thick 3 tablespoons olive oil 3 tablespoons butter 1 onion, chopped 1/2 cup celery, chopped 1/2 cup carrots, chopped 4 cloves garlic, coarsely chopped 2 bay leaves 3 tablespoons fresh Italian parsley, finely chopped 1 cup dry Marsala 2 cups veal or chicken stock 2 tomatoes, peeled, seeded and chopped Saffron Risotto, recipe follows Grated rind of 1 lemon Grated rind of 1 orange 2 garlic cloves, minced 2 tablespoons fresh Italian parsley, chopped 8 cups chicken broth 2 tablespoons butter 2 tablespoons olive oil 2 cups Arborio rice 3 pinches saffron threads 3 tablespoons Parmesan cheese, grated Salt and pepper, to taste Instructions: In a large shallow platter, season flour with salt and pepper. Dredge the veal shanks in the mixture and tap off any excess. In a large heavy skillet or Dutch oven, over medium flame, heat the oil and butter. Sear the shanks on all sides, turn bones on sides to hold in marrow. Add more oil and butter if needed. Remove the browned veal shanks and set aside. Add onion, celery, carrots, garlic, bay leaves and parsley to the pan and cook until softened. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pan. Return the shanks to the pan, add the stock and tomatoes, drizzle with olive oil. Reduce the heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times during cooking. Remove the cover, continue to simmer for 10 minutes to reduce the sauce a bit. For gremolata: combine all ingredients together in a small bowl. Strew the gremolata over the osso buco before serving. Serve osso buco with Saffron Risotto. In a saucepan, bring chicken broth to a simmer. Keep warm over low heat. In a large saute pan, melt butter over medium heat. Add oil and rice and cook for 2 minutes, stirring to coat each grain. When rice begins to make a crackling sound, add saffron threads. Add 1 cup of the warm chicken broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to stir, allowing the rice to absorb each addition of broth before adding more. Test the rice for doneness, it should be al dente but creamy. Remove risotto from heat, add grated cheese, salt and pepper. Serve at once with Osso Buco Milanese. Yield: 4 servings ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 47139,"Cinnamon Bun Pancakes with Maple Cream Cheese Glaze 3 ounces cream cheese, such as Philadelphia, cut into small pieces, room temperature 1/4 cup grade B maple syrup
1 stick (8 tablespoons) unsalted butter, cut into pieces 1/2 cup dark muscovado sugar 2 teaspoons ground cinnamon
1/4 cup heavy cream
1 1/2 cups all-purpose flour 3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
1 1/2 cups buttermilk 3 tablespoons unsalted butter, melted, plus for the pan
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup coarsely chopped toasted pecans
Instructions: Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven. For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm. For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter?don't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip. For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined. Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them. When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer. Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes. To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 47140,"Pork and Egg Stir-Fry with Broccoli 1 tablespoon cornstarch 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 1/2 cup low-sodium chicken broth 3 large eggs 2 tablespoons vegetable oil 3 anchovy fillets, minced 1 garlic clove, minced 1-inch piece fresh ginger, peeled and minced 1 bunch scallions, chopped (white and green parts kept separate) 8 ounces ground pork 1 small head of broccoli, cut into 1-inch florets (about 3 cups) Kosher salt Hot cooked white rice, for serving Instructions: Whisk the cornstarch, hoisin and vinegar together in a medium bowl until well combined, then whisk in the chicken broth. Lightly beat the eggs in small bowl. Heat a wok or large nonstick skillet over medium-high heat and when hot swirl in 1 tablespoon of the oil. Add the eggs and cook, undisturbed, until almost set, about 2 minutes. Flip the eggs and continue to cook until set, about 1 minute more. Transfer the omelet to a cutting board and cut into strips. Pour the remaining 1 tablespoon oil into the wok and return to medium-high heat. Once hot add the anchovies, garlic, ginger, and scallion whites and cook, stirring, for 30 seconds. Add the pork and continue to cook, stirring and breaking up any clumps, until brown, about 5 minutes. Add the broccoli, a splash of water, and 1/2 teaspoon salt and continue to cook, stirring, until crisp-tender, about 2 minutes. Give the hoisin sauce a quick whisk and add it to the wok. Bring to a simmer and cook, stirring, until slightly thickened, about 2 minutes. Stir in the omelet and scallion greens and serve over rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 47141,"Sesame Sea Scallops Over Bulgur Wheat Salad 12 large sea scallops (3 per person) 2 Tbs. sesame seeds 2 tsp. cumin seeds 2 Tbs. olive oil
salt and pepper 1 cup bulgur wheat 2 cups hot water 1 can garbanzo beans, drained and rinsed 1 cup small diced plum tomatoes 1 cup small diced seedless cucumber 1/2 cup finely sliced green onions 1 cup chopped flat leaf parsley 1/2 cup chopped fresh mint 3/4 cup fresh squeezed lemon juice 3/4 cup extra virgin olive oil salt and pepper to taste lemon wedges Instructions: SCALLOPS: Heat oil in a skillet over medium-high heat. Toss scallops with sesame seeds, cumin seeds, salt and pepper. Sear in oil for 2 minutes per side. Be careful not to overcook scallops or they will be dry and stringy. Serve three per person over bulgur wheat salad and a squeeze of lemon.
BULGUR WHEAT SALAD: Pour bulgur into a large mixing bowl and pour hot water over it. Cover with plastic wrap and set aside for 30 minutes to let bulgur rehydrate. Meanwhile, prepare vegetables and combine all remaining ingredients in a large mixing bowl. Uncover and drain bulgur in a fine colander or sieve, pressing gently to expel any excess water. Add to bowl of vegetables and toss until thoroughly combined. Taste and adjust for seasoning. Cover and refrigerate until use. The flavors will actually meld together more as it sits. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 47142,"Lemon Chicken with Artichoke Hearts 2 tablespoons olive oil 1/2 medium yellow onion, finely chopped 3 medium garlic cloves, thinly sliced 1 1/2 pounds boneless skinless chicken meat, large dice 1 1/2 cups quartered artichoke hearts (canned or jarred - not frozen) 2/3 cup dry white wine 1/3 cup water 1 teaspoon freshly squeezed lemon juice 1/2 cup lightly packed thinly sliced basil leaves 1 teaspoon lemon zest Instructions: Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes. Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47143,"Devils on Horseback with Hot Honey 24 dates, pitted 1/4 cup goat cheese 12 slices thick-cut bacon, halved crosswise Hot honey, for drizzling Instructions: Preheat the oven to 375? F. Cut a slit into each date and stuff each with 1/2 teaspoon goat cheese. Wrap a half strip of bacon around each date, then secure with a toothpick. Arrange the stuffed dates on a rack set on a rimmed baking sheet. Bake until the bacon is crisp, about 25 minutes. Drizzle with hot honey.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47144,"KL's Affogato 1 scoop caramel gelato 1 shot vanilla vodka
1 shot brewed espresso
Shaved espresso beans, for garnish Instructions: Scoop the gelato into a serving bowl and place in the freezer for 30 minutes. Top the ice cream with the vanilla vodka and espresso and garnish with shaved espresso beans. ","[Prosecco, Moscato, Vin Santo]" 47145,"Ragu Alla Napoletana 1/2 cup pine nuts, coarsely chopped 1/2 cup raisins, coarsely chopped 4 cloves garlic, minced 2 pounds beef chuck, cut into slices 1/8-inch thick Kosher salt and ground black pepper 5 tablespoons extra-virgin olive oil 1 small onion, thinly sliced 4 cups water 1/4 cup red wine 2 large (35-ounce) cans of high quality plum tomatoes 1 small can tomato paste Cooked ziti or penne Grated Parmesan, for serving Instructions: In a small bowl, combine pine nuts, raisins and garlic. Lay meat slices on a work surface, and season them lightly on both sides with salt and pepper. Sprinkle pine nut and raisin mixture on 1 side of the slices. Roll slices up and secure them with a toothpick or tie them with kitchen string. Place them in a large, deep saute pan and add oil, onion and 4 cups of water. Place over medium heat and simmer, uncovered, until water has evaporated, about 1 1/4 hours. Continue cooking, turning meat rolls with tongs, until meat is lightly browned on all sides. Add wine to pan and cook until evaporated. Drain tomatoes, reserving juice, and coarsely chop tomatoes. Add tomatoes, reserved juice and tomato paste to pan and bring to a simmer. Cook until sauce is very thick, about 2 hours. Remove meat from pan with tongs, remove toothpicks or cut string, and place meat on a serving platter. Season sauce with salt and pepper, and pour it over ziti or penne. Serve with meat and grated Parmesan on the side. ","[Barolo, Barbaresco, Chianti, Montepulciano]

" 47146,"Doughnuts and Chocolate Sauce 1 1/2 teaspoons crushed cinnamon sticks (preferably Mexican), plus more for topping 2 teaspoons sliced almonds 1/2 cup milk 6 tablespoons sugar 2 ounces unsweetened chocolate, chopped Plain doughnut holes, for dipping Instructions: Pulse the cinnamon and almonds in a blender until pulverized. Bring the milk and 1\u20442 cup water to a boil in a saucepan. Add the sugar and chocolate to the blender; pour in the hot milk and blend until smooth. Transfer to a bowl and top with cinnamon. Serve with the doughnuts. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 47147,"Potato Pancakes with Mango Serrano Creme Fraiche and Smoked Trout 2 large russet potatoes, peeled 1/2 medium onion, finely chopped 1 large egg, lightly beaten 1/4 teaspoon baking powder 2 to 3 tablespoons all-purpose flour 1 tablespoon finely chopped cilantro Salt and pepper Vegetable oil, for frying Mango Serrano Creme Fraiche, recipe follows 1/2 pound skinned and boned smoked trout, flaked Cilantro leaves 1 cup creme fraiche 1/2 ripe mango, peeled, pitted and finely diced 2 serrano peppers, roasted, peeled and finely diced 3 tablespoons finely chopped red onion Salt and freshly ground black pepper Instructions: Finely grate the potatoes on a hand grater. Place in batches into a clean kitchen towel and squeeze out as much liquid as possible, place in a large bowl. Add the onion, beaten egg, baking powder, flour, and cilantro, and mix to combine. Season with salt and pepper, to taste. Heat 1/4 cup of vegetable oil in a large cast iron skillet until almost smoking. Drop potato mixture into the skillet 1 heaping tablespoon at a time and smooth the tops with the back of a spoon to 1 1/2-inches in diameter. Fry over moderate heat, turning them once with a spatula for 3 to 4 minutes on each side, or until golden brown and crisp. Remove to a platter lined with paper towels. Repeat with remaining mixture, adding more oil if necessary. Top each with a small dollop of mango serrano creme fraiche, flaked trout, and a cilantro leaf. Combine in a medium bowl. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47148,"Cornmeal Dumplings 2 cups cornmeal 1 lb. flour 1 grated carrot 2 cups water 1/4 tsp. salt 2 cups coconut milk powder 1 cup evaporated milk 4 cups vegetable stock 1 carrot grated 8 oz. tomato paste 2 Tbs. thyme 2 finely chopped pimento peppers (seeds removed) 2 Tbs. butter Dash of Angostura Bitters Salt and pepper to taste Instructions: In a mixing bowl place the cornmeal, flour, grated carrot and salt. Mix these ingredients until blended together. Make a well in the cornmeal mixture and add water, knead until the dough is firm to the touch. Cover the bowl with a cloth or tea towel and set aside. Place a large pot on the stove over medium heat. Add the butter and let melt. Once butter has melted add the thyme, pimento peppers, grated carrot, vegetable stock, tomato paste, coconut milk, Angostura bitters and evaporated milk. Bring to a boil.
Once boiling reduce heat to medium, place the dumplings into the pot cover. Cook for 15 minutes. The dumplings will rise to the surface when they are done. To Plate: Pour this delicious concoction into bowls and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 47149,"Szegedin Goulash 2 1/2 pounds pork (boneless picnic or loin) 4 cups chicken broth 1/2 pound bacon roughly diced 3 onions, sliced 2 tablespoons salt 1 tablespoon freshly ground black pepper 3 tablespoons paprika 2 tablespoons caraway seeds 5 pounds sauerkraut 1 potato, finely grated 1/4 cup all-purpose flour 1/4 cup heavy cream 1/4 cup sugar Instructions: Preheat the oven to 425 degrees F. Cube the pork, put it in a large roasting pan and cover it with the chicken broth.
Saute the bacon with the onions in a small skillet over medium heat and add it to the roasting pan. Stir in the salt, pepper, paprika and caraway seeds. Roast in the oven for 3 hours.
While the pork is roasting prepare the sauerkraut. Rinse the sauerkraut in cold water and put it into a large pot over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes. Drain and set aside. In a small bowl, whisk together the potato, the flour and the heavy cream. Add the drained sauerkraut and potato mixture to the roasted pork. Stir in the sugar and return the pork to the oven for 1 more hour.
Remove the goulash from the oven and transfer it to a serving bowl. ","[Bordeaux Blend, Pinot Noir, Tempranillo, Barbera]" 47150,"Gelatin Molded Champagne Bottle 800 grams (1 3/4 pounds or 5 1/2 cups) gelatin powder 10 1/2 cups water 11 1/2 cups sugar 32 ounces bittersweet chocolate, tempered 4 ounces white chocolate plastic 1 ounce unsweetened chocolate, melted Cocoa butter Powdered food coloring, as needed Edible gold dust Fruit-flavored liqueur
Instructions: For the Bottle Mold: Combine the gelatin and water in the bowl and let bloom. Add the sugar and place the bowl over a double boiler. Melt until the gelatin and sugar are dissolved and the mixture is smooth and clear. Skim the top, if necessary, and discard.
To make the container in which you will create the gelatin bottle mold, you will need a piece of aluminum flashing that is at least 3 inches longer than the height of the bottle and wide enough to wrap around the bottle 1 1/2 times. Curve the flashing, creating a container the bottle can lay in with at least 1-inch of space on all sides. Seal the open sides completely with duct tape and tape a wooden spoon or spatula along the top of the flashing on each side to add extra rigidity to the mold. The final product should look like the template.
Pour a 1-inch thick layer of the hot gelatin liquid into the bottom of the mold. Place in the refrigerator and allow to set. When the gelatin is very firm, remove from the refrigerator. Heat the remaining gelatin so it is a liquid consistency if it has started to solidify. Place the champagne bottle on top of the firm gelatin. Pour the remaining gelatin liquid over the bottle, covering the top by about 1-inch. Let this sit until the gelatin begins to gel. Move it to the refrigerator and allow to set until the gelatin is very firm. When it is firm, remove it from the refrigerator cut the duct tape on the ends and peel away the aluminum flashing so you are left with only the bottle completely encased in gelatin. Using a sharp paring knife, slice the mold the long way into two identical halves. Remove the champagne bottle.
For the Chocolate Bottle: Fill one half of the mold with chocolate. Place a wire rack so it sits on top of (not inside) a deep roasting pan. Overturn the filled mold onto the wire rack. The excess chocolate will drain from the mold. Allow the chocolate to set slightly. This is important because once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with the other half of the mold. Unmold both chocolate bottle halves by pulling the gelatin away from the chocolate. If you are not going to fill the bottle with candies or truffles, use tempered chocolate to glue the two halves together to create the bottle.
For the Decorated Label: You can either paint the label freehand or use a silk screen kit. Either way, start by using a rolling pin to roll the chocolate plastic about 1/8-inch thick. If you are going to paint freehand, use a paring knife to cut a square the size of the label you would like to make. Mix up your paints by combining the cocoa butter and the powdered food coloring in a 6-to-1 ratio, respectively. Add the cocoa butter slowly until you achieve a medium thickness. The best way to store and warm your paints while you are using them is in a yogurt machine. Use a paintbrush to paint the label.
If you are using a silk screen kit, start by melting the unsweetened chocolate over a double boiler. Hold the silk screen over the rolled out chocolate plastic. Using a plastic scraper with a straight edge, apply about a teaspoon of melted chocolate to the silkscreen, and gently pull it across the design. Carefully lift off the silk screen. It will dry almost immediately. Using a paring knife, cut out the label.
For the Gold Top: Combine the gold dust with the liqueur in a 6-to-1 ratio, respectively. Use the gold paint to coat the top of the bottle to represent the gold foil typically found on champagne bottles. *Please note: If you are planning to use a silk screen kit to make the label, this should be the first thing you do. Using a silk screen kit involves getting the label design transferred to a silk screen, which can take days to weeks, depending on the manufacturer of your kit. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Sauvignon Blanc, Chianti, Riesling]" 47151,"Fig Preserves 1 pound fresh ripe figs, washed, stemmed 1 cup sugar Instructions: In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes. If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place. ","[Riesling, Moscato, Vinho Verde, Cava]" 47152,"Grilled Lemonfish with Sweet Corn Salad, Herb Roasted Tomatoes and Eggplant Caviar 6 (5-ounce) portions lemonfish fillets (Cobia), or any firm-fleshed fish that is good for grilling Salt and freshly ground black pepper Sweet Corn Salad, recipe follows Herb Roasted Tomatoes, recipe follows Eggplant Caviar, recipe follows Sweet Corn Salad: 2 teaspoons extra virgin olive oil 6 ears sweet corn, grilled with husk on, kernels cut off the cob 1/2 cup finely diced sweet onion 1/2 cup peeled and finely diced tomatoes 1 tablespoon chopped cilantro leaves 1 teaspoon Steen's cane syrup 2 tablespoons lime juice 1/4 teaspoon salt Herb Roasted Tomatoes: 2 pounds ripe Roma tomatoes, sliced into 1/4-inch slices crosswise 2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 1/2 teaspoon salt 1/2 teaspoon black pepper Eggplant Caviar: 1 eggplant, sliced 1 tablespoon plus 1/2 teaspoon salt 1/2 cup plus 2 tablespoons good-quality extra-virgin olive oil 1/2 teaspoon black pepper 2 tablespoons minced shallots 1 tablespoon minced garlic 1 tablespoon minced capers 1/2 teaspoon finely chopped rinsed anchovies, optional 2 tablespoons chopped parsley leaves Instructions: Season each piece of the fish with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a grill to high and grill the fish to the desired degree of doneness. Place 1/2 cup of the Sweet Corn Salad on each of 6 plates, then top with the grilled fish. Garnish each portion of fish with 4 slices of the Herb Roasted Tomatoes and 2 tablespoons of the Eggplant Caviar. Serve immediately. Heat a large nonstick skillet over a medium-high flame. Add the oil, corn and onions, and saute for 1 minute. Add the remaining ingredients and toss to combine. Allow to cool. Serve at room temperature or slightly chilled. Preheat the oven to 275 degrees F. Combine all ingredients in a large bowl and toss to thoroughly coat. Place in a single layer on a wire rack placed on top of a baking sheet and bake until moist-dried, about 2 hours. Let cool completely then store in airtight containers. In a colander, toss the eggplant slices with 1 tablespoon of the salt, then cover with a small plate and weight; set aside to drain for 30 minutes. Rinse eggplant slices briefly under cool running water and pat dry. Preheat a grill or grill pan to medium-high. Brush eggplant slices on both sides with some of the oil and grill until tender, about 3 minutes per side. Repeat with remaining slices and set aside to cool. Once cooled, cut the eggplant slices into small dice and transfer to a mixing bowl. Add remaining ingredients (including any remaining olive oil), stir to combine, and season, to taste, with remaining salt (if necessary) and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47153,"Fish Baked in Vine Leaves 3 tablespoons olive oil 3 tablespoons freshly squeezed lemon juice 1 fennel bulb, halved lengthwise and very thinly sliced crosswise, leaves reserved and 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper 6 (6 ounce) white fish fillets, such as red snapper, bass, halibut, perch, mullet or pike About 36 large vine (grape) leaves packed in brine, well rinsed 3 (1/4-inch thick) slices lemon, halved Olive oil, for drizzling Instructions: In a large, shallow ceramic or glass baking dish, combine the olive oil, lemon juice, chopped fennel leaves, salt, and pepper. Pat the fish dry with paper towels and add to the marinade, turning to coat evenly. Cover with plastic wrap and marinate in the refrigerator 15 minutes. Preheat the oven to 400 degrees. Spread 3 or 4 vine leaves on a work surface, overlapping them to form a large, sturdy wrapper. Place a few slices of fennel in the center. Cover with a fish fillet and scatter a few more slices of fennel on top. Top with a half lemon slice and drizzle with olive oil. Wrap the fish in the vine leaves and lay it, seamside down, in a large baking dish. Repeat with the remaining fillets, placing them in a single layer in the dish. Bake 20 to 30 minutes, until the fish is opaque throughout; open one package to check for doneness. Immediately transfer to serving plates and have guests unwrap the fish at the table. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47154,"Caramelized Onion and Cornbread Dressing 2 tablespoons butter 2 onions, chopped 6 large cornmeal muffins, cubed A handful fresh sage leaves, chopped 1 egg 1/4 cup heavy cream 1/4 cup chicken stock Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Scrape into a large mixing bowl, add the cornbread pieces and the sage, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together, spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 47155,"Ginger-Scallion Chicken Parchment Pack 8 chicken tenders, about 1 pound Kosher salt 5 tablespoons low-sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons rice vinegar 2 teaspoon sambal or chili-garlic sauce 4 scallions, thinly sliced, greens and whites kept separately 2 teaspoons finely grated ginger 8 ounces snow peas, trimmed 4 ounces shiitake mushrooms, caps sliced and stems discarded (about 12) 3 cups frozen brown rice 1/2 cup roughly chopped cilantro 2 teaspoons toasted sesame seeds Instructions: Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F. Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet). Trim away the tendon attached to the thicker part of the tenderloin with kitchen shears and discard. Sprinkle the chicken all over with 3/4 teaspoon salt. Combine the soy sauce, sesame oil, rice vinegar, sambal, scallion whites, ginger, and 1 tablespoon water in a small bowl. Place snow peas and shiitakes in a medium bowl and toss with 2 tablespoons of the soy sauce mixture. Mound 3/4 cup brown rice on each parchment sheet, placing it on one side of the fold, and drizzle with 1 tablespoon water. Top with the vegetables, and two chicken tenders per serving, tucking as many of the vegetables as possible under the chicken. Spoon about 2 teaspoons of the soy sauce mixture evenly over each serving of chicken. (You should have some left over for drizzling later.) Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, 18 minutes; chicken will be cooked through. Transfer the packets to plates and let stand 2 minutes. Avoiding the hot steam, carefully cut open the packets. Drizzle remaining soy sauce mixture over the chicken and rice. Top with scallion greens, cilantro, and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47156,"Mushroom-Polenta Lasagna 1 1/2-ounce package dried porcini mushrooms, rinsed 3 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 pound button mushrooms, trimmed and quartered 1 pound shiitake mushrooms, stems removed, caps quartered Kosher salt 1 small onion, chopped 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 3 tablespoons tomato paste 1 15-ounce can whole San Marzano tomatoes, crushed by hand 1/2 cup chopped fresh parsley, plus more for topping 2 1/2 cups instant polenta Kosher salt 1 cup grated parmesan cheese (about 4 ounces) 2 large eggs, lightly beaten 1/4 teaspoon freshly grated nutmeg Extra-virgin olive oil, for the baking dish 3 cups grated part-skim mozzarella cheese Instructions: Make the sauce: Soak the dried porcini in 3 cups hot water, 30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly chop the porcini. Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium-high heat. Add half of the button and shiitake mushrooms and cook, undisturbed, until slightly browned on the bottom, about 2 minutes. Continue to cook, stirring, until soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt. Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring, until darkened, 1 to 2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 30 minutes. Remove from the heat and stir in the parsley; season with salt. Prepare the lasagna: Bring 7 cups water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoons salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan, eggs and nutmeg. Preheat the oven to 350 degrees F. Lightly brush a 3-quart baking dish with olive oil. Spread one-third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers (polenta, sauce, mozzarella), then top with the remaining polenta. (If the polenta gets too thick, whisk in a little hot water.) Loosely cover the dish with foil and bake until bubbly, 50 minutes to 1 hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes. Sprinkle with parsley. Let stand 15 minutes before serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 47157,"Venison Carpaccio with Shiitake Chips and Truffle Oil 1 venison tenderloin, cleaned and frozen solid Canola oil, to cook 1 cup super thinly sliced shiitake caps Truffle oil, to drizzle Fleur de sel and fresh cracked coarse black pepper 1 tablespoon chopped chives Instructions: Using a deli slicer, thinly slice paper thin slices of venison on place directly on dinner plates, making a circle pattern. Wrap each plate with plastic wrap and store in the refrigerator. In a saucepan filled 1/3 full of oil on medium heat, fry the shiitakes until brown then drain on paper towels and season with salt. They should be very crisp when cooled. PLATING: Drizzle truffle oil on each plate and season with fleur de sel and cracked pepper. Garnish with chives and shiitake chips. Serve. Wine suggestion: Tarius Zinfandel 1998 ","[Barolo, Barbaresco, Nebbiolo, Pinot Noir]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1 lb) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced" 47158,"Perfect Rice in a Rush 3 cups water 2 tablespoons unsalted butter 2 cups long-grain rice 1 teaspoon kosher salt Instructions: Pour the water into an electric kettle. Place the butter into a medium saucepan and set over high heat. Gently jiggle until the bubbling ceases and the butter just begins to brown. Flip on the electric kettle. Add the rice and salt to the saucepan and stir constantly until the kettle clicks off or the rice begins to brown, whichever comes first. Carefully add the water to the pan, stir and cover with a lid. Decrease the heat to low and cook for 20 minutes. Remove from the heat, let stand for 5 minutes, and uncover. Fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47159,"Olive and Sun-Dried Tomato Tapenade with Endive Leaves 3 (8-ounce) cans of pitted black olives, drained 3/4 cup sun-dried tomatoes packed in olive oil Extra-virgin olive oil 3 heads endive (about 1/2 pound) Instructions: In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed in. Pulse until smooth, but still chunky. Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving. Gently pull off the leaves from the endive, being carefully not to tear the leaves. Wash thoroughly with cold water and dry completely. Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 47160,"How to Make Corned Beef in a Crock Pot | Slow Cooker Corned Beef and Cabbage 1 1/2 pounds small redskin potatoes, halved 4 carrots, cut into 2-inch pieces 1 large onion, cut into 1/2-inch wedges 2 stalks celery, peeled and cut into 2-inch pieces 2 or 3 sprigs fresh thyme One 4-pound piece corned beef brisket, rinsed 12 ounces stout beer 2 tablespoons pickling spice 1/2 small head green cabbage, core intact and cut into thick wedges 1/2 cup sour cream 1/4 cup prepared horseradish 2 tablespoons whole-grain mustard 3 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/2 cup loosely packed parsley leaves, chopped Instructions: Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours. Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more. Whisk together the sour cream, horseradish and mustard in a small bowl. Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste. Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 47161,"Crab and Artichoke Frittata 10 large eggs 1/2 cup mascarpone 3 tablespoons chopped fresh basil
2 tablespoons chopped fresh tarragon
1 teaspoon Calabrian cl paste
1 teaspoon lemon zest (from 1 lemon)
1 teaspoon kosher salt 2 tablespoons olive oil
6 ounces marinated artichoke hearts, chopped
One 5-ounce container baby spinach, roughly chopped
1 cup jumbo lump crab meat (about 8 ounces)
Instructions: Heat the broiler to high and place a rack in the center of the oven. Whisk together the eggs, mascarpone, basil, tarragon, cl paste, lemon zest and 1/2 teaspoon salt in a medium bowl. Set aside. Heat a medium (10-inch) nonstick ovenproof saute pan over medium heat. Add the oil and heat another minute. Add the artichoke hearts and cook, stirring often, until warmed through, about 2 minutes. Add the spinach and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the spinach is wilted, about 2 minutes longer. Add the crab and stir to combine. Add the egg mixture and allow to sit for 1 minute. Using a rubber spatula, stir the cooked egg mixture up from the bottom and sides, allowing the raw mixture to begin to cook. Continue to do this until the mixture is beginning to look like a soft scramble, about 4 minutes. Spread the mixture evenly on top and place under the broiler until the mixture is completely set and the top is golden brown, 3 to 4 minutes. Allow to cool for 5 minutes before slicing and serving warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47162,"Shrimp Fajita Salad 3 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced 3 assorted bell peppers, seeded and thinly sliced 3/4 teaspoon fajita seasoning Juice of 2 limes, plus wedges for serving 1 teaspoon agave nectar or honey 1/2 cup fresh cilantro, roughly chopped Kosher salt and freshly ground pepper 1 1/4 pounds large shrimp, peeled and deveined 4 flour tortillas 1/2 head iceberg lettuce, shredded 1/2 cup pico de gallo Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the bell peppers and 1/2 teaspoon fajita seasoning. Cook, stirring occasionally, until the onion starts browning and the peppers are slightly softened, about 3 minutes. Add 1/4 cup water and continue cooking until the vegetables are tender, about 5 more minutes. Meanwhile, whisk half of the lime juice with 1 1/2 tablespoons olive oil and the agave in a medium bowl. Add half of the cilantro, and the onion and peppers (reserve the skillet). Season with salt and pepper; toss to coat and set aside. Wipe out the skillet and heat over high heat. Toss the shrimp with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon fajita seasoning in a bowl. Add to the skillet and cook until the shrimp are pink, 2 to 3 minutes per side. Remove from the heat and add the remaining lime juice and cilantro; season with salt and pepper. Warm the tortillas as the label directs. Divide the lettuce among bowls; top with the onion and peppers, shrimp and pico de gallo. Serve with the tortillas and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 47163,"Curry Chicken Burritos 6 large flour tortillas 2 cups diced Curry Chicken, recipe follows 2 cups Coconut Peas and Rice, recipe follows 2 cups shredded mozzarella
1 green bell pepper, julienned
1 red bell pepper, julienned 2 tablespoons sliced banana peppers
1 red onion, sliced
1 tablespoon vegetable oil Cilantro, sour cream, guacamole, salsa and shredded lettuce, for serving
6 bone-in skinless chicken breasts 1/4 cup olive oil, plus more for drizzling 1/4 cup curry powder
1 tablespoon onion powder
1 teaspoon cayenne
2 tablespoons minced garlic
Kosher salt 1 large white onion, sliced
2 Yukon gold potatoes, skin on, 1/2-inch diced 2 1/2 cups chicken stock
2 tablespoons unsalted butter 2 cups parboiled rice
2 cups coconut milk
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon fresh thyme leaves, finely chopped
2 bay leaves
1 can chickpeas, drained and rinsed
Kosher salt
Instructions: In the middle of each tortilla, divide the Curry Chicken, Coconut Peas and Rice, mozzarella, green and red bell peppers, banana peppers and red onion. Fold the right side and left side of each tortilla to the middle, then take the bottom of each tortilla and pull it to the top of the ingredients. Push the ingredients back into the burrito using the now top portion of the tortilla; this is to tighten the burrito. Next, fold the top of each tortilla over the filling and tightly roll into a burrito. Add the vegetable oil to a cast-iron skillet set over medium heat until the oil shimmers but does not smoke. Add the burritos seam-side down and brown, 3 to 5 minutes. Flip and brown the other side. Remove and let cool. Once cooled, wrap each in aluminum foil, place them in a freezer-safe zip bag and freeze. These will last 1 week in the freezer. To reheat: Preheat the oven to 350 degrees F. Remove the burritos from the plastic bag. Place the burritos (still wrapped in aluminum foil) on a baking sheet and reheat until the burritos are hot in the center, about 45 minutes. Serve hot with cilantro, sour cream, guacamole and salsa on a bed of shredded lettuce. Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes. Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour. Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47164,"Gnocchi with Vodka Cream Sauce 9 potatoes, scrubbed Kosher salt 2 pounds all-purpose flour 1 egg yolk 10 ounces Parmesan, grated, plus more for serving 2 tablespoons mixed finely chopped herbs (equal parts basil, chives, and parsley)
2 tablespoons mixed finely chopped herbs (equal parts basil, chives, and parsley) 2 tablespoons butter 1 tablespoon finely chopped shallots 1 tablespoon vodka 1 tablespoon heavy cream 1 cup Gabriel's Tomato Sauce, recipe follows
14 ounces canned or fresh ripe tomatoes 3 tablespoons olive oil 6 fresh basil leaves Kosher salt and freshly ground black pepper Instructions: To make the gnocchi: place the potatoes in a large pot. Cover with water. Add salt and bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are tender, about 35 minutes. Drain the potatoes. When they are just cool enough to handle, peel them then pass them through a food mill. In a large bowl, mix the flour with the egg yolk, cheese and warm potatoes. Work the mixture until it becomes a smooth dough, then incorporate the herbs. Form the dough into 2 balls. On a lightly floured work surface, roll each ball of dough into a 'rope' about 1/2-inch thick. Cut the 'ropes' into 3/4-inch pieces. Arrange the gnocchi on a lightly floured baking sheet. (You can freeze the gnocchi at this point and use straight from freezer.) Shortly before serving, bring a large pot of salted water to boil over high heat. Reduce the heat so the water maintains an active simmer. Working in small batches, drop gnocchi into the water. Cook the gnocchi until they float 3 to 4 minutes, then remove with a slotted spoon and drain fully in a colander. To make the sauce: Melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until they soften. Add the vodka, cream, and tomato sauce, and simmer until the flavors blend, 2 to 3 minutes. Immediately before serving, add the gnocchi to the sauce and heat, stirring gently to coat. Spoon the gnocchi into warm bowls and serve. Puree whole tomatoes without their liquid in a food mill. Heat the oil in a large deep skillet over medium heat. Add the pureed tomatoes. Add the basil, season with salt and pepper and simmer, stirring frequently until the sauce is concentrated, about 25 minutes. Remove the basil and refrigerate or freeze until ready to use.
","[Chardonnay, Pinot Grigio, Vermentino, Barbera]

" 47165,"Greenmarket Power Fruit Drinks Peaches Water Green Grapes Fresh Lime Juice Pickled Ginger Dried Rhizome powder Apple cider Yogurt Honey Ice Tomatoes Flat-leaf parsley Mint Basil Freshly ground black pepper Water Ice Coffee ice cream Cola drink Vanilla extract Hot coffee Milk Instructions: Puree all ingredients in blender. Pour into glasses. Garnish with mint, if desired. Puree all ingredients in a small amount of water in blender. Add ice, finish puree. Pour into glasses. Puree all in blender, pour into glass. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 47166,"Stuffed-Mushroom Skewers Three 8-ounce packages white mushrooms (about 32 mushrooms), wiped clean, stems removed and reserved 1 cup loosely packed fresh flat-leaf parsley leaves, chopped 6 ounces spicy or sweet Italian sausage, casings removed 2/3 cup panko breadcrumbs 1/2 cup freshly grated Parmesan, plus 4 ounces for shaving 1 clove garlic, grated
3 tablespoons olive oil, plus more for brushing and for oiling the grill grates Kosher salt and freshly ground black pepper 1 lemon, cut into wedges Instructions: Prepare a grill for medium-high heat. Process the mushroom stems and half the parsley in a food processor until nearly pureed, about 20 seconds; transfer to a medium bowl. Add the sausage, breadcrumbs, grated Parmesan, garlic, oil, 1/2 teaspoon salt and a few grinds of pepper to the bowl, and mix until combined. Stuff each mushroom cap with 1 to 2 teaspoons of the filling, depending on the cap's size. Give a gentle push to make sure the filling adheres to the cup of the mushroom and mounds a bit over the top. Thread a skewer through the centers of 8 of the stuffed caps; the caps should be touching and relatively snug on the skewer. Repeat with the remaining skewers and mushrooms. Brush the skewered caps with oil, and sprinkle with salt and pepper. Lightly oil the grill grates. Grill the skewered caps until the meat is browned around the edges and the mushrooms are charred and beginning to soften, 7 to 9 minutes per side. Transfer the skewers to a serving platter, and garnish with the remaining parsley, Parmesan shavings and a squeeze of lemon. Serve with the lemon wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 47167,"Cannellini Bean Antipasto with Shrimp: Antipasto di Cannellini 1/2 cup, plus 1 tablespoon extra-virgin olive oil, plus more to taste 1 clove garlic, quartered 1/2 pound medium shrimp, peeled and deveined 2 cups cooked (or rinsed and drained canned) cannellini beans 1/4 cup chopped red onions 2 (5-inch) sprigs fresh rosemary 1/2 teaspoon balsamic vinegar, plus more to taste Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh basil leaves Instructions: In a large skillet, heat 1 tablespoon olive oil and the garlic over medium-high heat. When the oil is hot but not smoking, add the shrimp and cook, stirring frequently, until they turn pink, about 4 minutes.
Remove the shrimp from the pan, reserving the garlic and oil. Chop the shrimp into pieces slightly larger than the beans. Toss the shrimp with the beans, adding the reserved oil and garlic.
In a serving bowl, toss the shrimp and beans with the remaining olive oil and the red onions. Strip the rosemary leaves from the stems and add to the beans. Toss, then add the vinegar and season with salt and pepper. Toss again, before adding the basil. Just before serving, toss the beans once more and adjust seasoning. Add more oil, salt, pepper, and balsamic vinegar, as desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47168,"Grilled Cauliflower Steak with Tomato Relish 1 head cauliflower sliced into four 1/2-inch steaks, stem intact (about 1 1/2 pounds) Kosher salt 1/4 cup red wine vinegar 2 tablespoons sugar 1 1/2 teaspoons crushed fennel seeds 2 plum tomatoes, diced Extra-virgin olive oil, for brushing Instructions: Put the cauliflower slices in a large resealable plastic bag or baking dish. Dissolve 3 tablespoons kosher salt in 5 cups water and pour over the cauliflower. Set aside for 45 minutes. Meanwhile, simmer the vinegar, sugar, fennel seeds and 1/4 teaspoon salt in a small saucepan over medium heat for 5 minutes. Add the tomatoes and cook, stirring, until soft, about 2 minutes more. Set aside. Preheat an outdoor grill or grill pan over medium heat. Drain the cauliflower and pat dry. Brush with extra-virgin olive oil and grill, covered, until lightly charred and crisp-tender, about 6 minutes per side. Serve the tomato relish over the steaks. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 47169,"Rustic Meat and Bean Pot 1 pound sweet Italian sausage links brushed with extra-virgin olive oil 1 tablespoon extra-virgin olive oil, 1 turn around the pan 1 slice bacon, chopped 1 pound boneless, skinless chicken thighs, cut into bite-size chunks 1 boneless 8 ounce pork loin chop, cut into bite-size chunks 1 teaspoon ground thyme or poultry seasoning Coarse salt and black pepper 4 cloves garlic, crushed 1 medium carrot, chopped 1 medium onion, chopped 1 rib celery, chopped 1 bay leaf, fresh or dried 1/2 cup dry white wine 1 (15-ounce) can diced tomatoes in puree 2 cans cannellini beans, drained 1/2 loaf crusty baguette, split lengthwise 1 clove garlic, cracked, for garnish A drizzle extra-virgin olive oil Instructions: Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once. Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine. Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat. Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 47170,"Fregola with Clams and Mussels 3 cups chicken stock 3 cups water 1 tablespoon kosher salt, plus more for seasoning 1 pound (3 1/4 cups) fregola pasta 1/4 cup plus 3 tablespoons olive oil 1 medium onion, chopped Freshly ground black pepper 2 garlic cloves, chopped 1 cup dry Marsala wine or dry sherry 1 cup (about 6 ounces) grape or cherry tomatoes 12 little neck clams, cleaned 12 mussels, cleaned 1/2 cup chopped fresh flat-leaf parsley Instructions: In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish. Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 47171,"Oatmeal Cake with Cinnamon-Pecan Crumble 1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan 1 1/3 cups rolled oats 3/4 cup all-purpose flour 1 teaspoon baking soda 1/2 teaspoon kosher salt 2/3 cup packed light brown sugar 2 large eggs 1 cup applesauce 1 teaspoon vanilla extract 3/4 cup rolled oats 1/2 cup Diamond of California(R) Pecan Halves, chopped and toasted 1/3 cup packed light brown sugar 3 tablespoons unsalted butter, melted 1/2 teaspoon ground cinnamon Instructions: For the cake: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch pan with butter.
In a mixing bowl, whisk together the oats, flour, baking soda and salt.
In a separate mixing bowl using an electric mixer on medium speed, cream together the butter and brown sugar until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Mix in the applesauce and vanilla. Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined. Transfer to the prepared pan.
For the crumble: In a mixing bowl, stir together the oats, pecans, brown sugar, butter and cinnamon until crumbly. Sprinkle the mixture evenly over the cake batter.
Bake until set in the center, about 40 minutes. Let cool for 15 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 47172,"Name This Dish Veggie Platter 3 bunches small rainbow carrots (about 1? pounds), trimmed 1 tablespoon extra-virgin olive oil Kosher salt 1 15-ounce can chickpeas, drained and rinsed 1/4 cup tahini
3/4 cup jarred roasted red peppers, plus 1 small strip for topping Juice of 2 lemons 1 clove garlic, chopped
Kosher salt 1 small sprig fresh parsley 2 small black olive slices 1 small triangle-shaped carrot slice, plus 2 carrot stems Instructions: Roast the carrots: Preheat the oven to 450 degrees F. Toss the carrots with the olive oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast, turning halfway through, until tender, about 15 minutes. Meanwhile, make the hummus: Puree the chickpeas, tahini, roasted red peppers, lemon juice, garlic and 2 teaspoons salt in a food processor. Transfer to a small bowl and refrigerate until ready to serve.
Set the bowl of hummus on the bottom half of a large round platter. Arrange the roasted carrots around the edge of the bowl to look like feathers. Use the parsley, olives, carrot slice, carrot stems and roasted red pepper strip to decorate the hummus to look like a turkey. Photography by Ryan Dausch ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 47173,"Classic Granola 4 tablespoons unsalted butter 1/3 cup light brown sugar
2 tablespoons honey
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
2 1/2 cups old-fashioned rolled oats
1 cup sliced almonds
1/2 cup golden raisins
Instructions: Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Melt the butter in a small saucepan over low heat. Add the sugar, honey, vanilla, cinnamon and salt and stir to combine. Let cook until the sugar has dissolved, 1 to 2 minutes. Remove from the heat. Combine the oats and almonds in a large bowl. Add the butter mixture and toss well to coat. Spread the mixture on the prepared baking sheets in a single layer. Bake for 15 minutes, then stir in the raisins. Bake until crisp and golden brown all over, another 10 to 15 minutes. Transfer to a bowl. The granola will keep in an airtight container at room temperature for up to 2 weeks. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 47174,"Potato-Mushroom Galettes 1 teaspoon canola oil 1 teaspoon unsalted butter 4 cups sliced mushrooms 2 small shallots, minced 3 sprigs fresh thyme Salt and freshly ground black pepper 3 large russet potatoes, peeled and sliced lengthwise into paper-thin slices 1 tablespoon olive oil Instructions: Warm the canola oil and butter in large saute pan over medium heat. Add the mushrooms and cook slowly, stirring frequently, for 5 minutes, or until the mushrooms release their juices. Continue cooking until all their moisture evaporates. Add the shallots and cook for 3 minutes. Strip the leaves from the thyme sprigs and add to the pan; discard the stems. Season with the salt and pepper. Remove from heat. Place the potatoes in a large bowl. Drizzle with the olive oil and toss until well coated. Place 2 medium nonstick saute pans over medium heat. Place 1 potato slice in the center of each pan. Use one-quarter of the potatoes per pan, carefully form circles of slightly overlapping potato slices around the center slices, letting them fall slightly over the edge of the pan. Season with salt and pepper. Cook for 4 minutes. If any gaps form between the slices, patch with slices cut to fit the gap. Place 1/4 of the mushroom mixture in the center of each galette and evenly spread it out to cover the potatoes. As the potatoes become soft and flexible, begin folding them inward so that they slightly enclose the mushrooms and form a perfect disk-shaped galette. Cook for 25 minutes, turning occasionally so that the potatoes do not burn or become to brown. Serve once the galette is crisp and holds its shape, warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47175,"Sweet Patater Hash 2 pounds sweet potato, peeled and diced into 1/4-inch cubes 2 tablespoons butter, melted 1 tablespoon vegetable oil 3 Cubanelle peppers, diced small 1/2 yellow onion, diced 1/4 inch 1 teaspoon chili powder 1 teaspoon granulated garlic Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Combine the sweet potatoes, butter, vegetable oil, peppers, onion, chili powder and granulated garlic in a large mixing bowl. Season with some salt and pepper and toss, making sure everything is coated evenly. Spread the mixture out onto a baking tray and place in the oven. Bake until the potatoes are knife tender with a crispy exterior, about 20 minutes, stirring twice during the cooking process.
Remove the hash from the oven, increase the oven temperature to broil and broil for 5 minutes to brown. To finish, toss the potatoes with the chopped parsley and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 47176,"Farfalle Pasta with Beet Vinaigrette and Parsley Pesto Kosher salt 2 cups fresh curly parsley leaves 1/2 teaspoon granulated sugar 1/2 cup olive oil 1 cup thinly sliced scallions, green and white parts 5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached) 2 cups water 1/4 cup red wine vinegar 2 tablespoons extra-virgin olive oil 1 pound farfalle pasta Kosher salt 1 tablespoon unsalted butter 1/4 cup shaved Parmesan Instructions: For the parsley pesto: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta. For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil. For the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later. To serve: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 47177,"Wild Mushroom Risotto 1/2 cup peanut oil 1/2 pound (1 medium) onion, minced fine 1 large garlic clove, minced 2 cups arborio rice 1 cup dry white wine 2 cups mushroom stock, heated 5 cups chicken stock, heated 3 tablespoons olive oil 1/2 pound wild mushrooms, stems reserved for stock Salt 1/4 cup (1 medium) tomato, chopped, peeled, and seeded 4 tablespoons (2 ounces) unsalted butter, chilled, and cut into small pieces 2 ounces (1/2 cup) grated Parmesan Large pinch chopped Italian parsley Freshly ground pepper Instructions: In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion. Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed. Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes. Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 47178,"Summer Slow-Cooker Cobbler 1 tablespoon softened butter, for greasing the slow-cooker insert 3 cups sliced peaches (3/4-inch wedges, frozen or fresh) 3 cups mixed berries (raspberries, blueberries and blackberries work best)
Zest and juice of 1/2 lemon 3 tablespoons granulated sugar 1 tablespoon flour 1/4 teaspoon salt 3/4 cup pecan halves (or roughly chopped pecans) 1/2 cup flour 1/2 cup oats 1/2 cup granulated sugar 1/4 cup light brown sugar 2 tablespoons dried buttermilk (may be omitted if unavailable) 1/4 teaspoon cinnamon 1/4 teaspoon salt 6 tablespoons cold butter, cut into 1-inch cubes Vanilla ice cream, for serving Instructions: Make the filling: Grease the insert of a large slow cooker (5 to 6 quarts) liberally with the 1 tablespoon softened butter. Place the peaches and berries in the insert and sprinkle with the lemon zest, juice, granulated sugar, flour and salt and toss to coat.
Make the topping: In a small food processor, process the pecans, flour, oats, granulated sugar, brown sugar, dried buttermilk powder (if using), cinnamon and salt until well blended. Add the butter and pulse just until the butter is pea-sized (about 5 pulses).
Sprinkle the topping over the fruit. Place a kitchen towel between the insert and the lid (to absorb condensation). Cook on high for 90 minute to 2 hours. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 47179,"Very Berry Strawberry Ice Cream 3 pounds fresh strawberries 1 cup sugar 2 tablespoons lemon juice 4 eggs, or 1 cup egg substitute (recommended: Egg Beaters) 2 cans condensed milk 1/2 cup sugar 1/2 cup brown sugar, loosely packed 1 quart heavy whipping cream 1 quart half-and-half 1/2 teaspoon salt 4 tablespoons vanilla extract Instructions: Wash, core and slice strawberries. Gently mix with sugar and lemon juice. Let strawberries sit for at least 1 hour. While the berries are waiting, mix remaining ingredients and refrigerate. Heat berries on stove in heavy saucepan until boiling. Turn heat down and let simmer for 5 minutes. Cool strawberries. Put cooled strawberries in food processor and process until you have small bits or puree. Mix berries and milk mixture together and freeze according to ice cream freezer instructions. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47180,"Crispy Curry Cutlet Sandwiches on Naan Bread 1 1/2 pounds ground lamb or turkey 1 box chopped organic frozen spinach, defrosted and wrung dry
About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped About 1/2 cup fresh mint leaves, about 3 tablespoons finely chopped and a fat handful coarsely chopped
1/3 to 1/2 cup Greek yogurt, plus some for topping cutlets
2 round tablespoons garam masala, 2 palmfuls, or other curry powder Salt and pepper Salt and pepper
3 to 4 cloves garlic, finely chopped
3 vine tomatoes, halved and thinly sliced
1/2 red onion, very thinly sliced
Olive oil, for drizzling
4 Naan breads
Instructions: Combine the lamb with the spinach, 3 tablespoons finely chopped mint, yogurt, garam masala, salt, pepper and garlic. Place about one-sixth of the mixture on a piece of wax or parchment paper and place another sheet on top. Roll out the meat into a thin free-form cutlet no more than 1/2-inch thick. Repeat for the remaining meat. Combine the remaining mint with tomatoes, onions and some salt and pepper. Heat the griddle to medium-high heat. Drizzle with some olive oil to lightly coat. Cook the patties until golden on each side, 6 to 8 minutes. Wipe the griddle and add a splash of water then add the naan bread, a few at a time, and cook until crispy and blistered on each side. Halve the naan across. Serve the patties on half a naan topped with some tomato salad and a dollop of yogurt, set another half of naan on top to complete your sandwich. Get Rachael's shopping list for this episode's recipes here. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47181,"Tahini Tuna Salad 3 tablespoons tahini 1 tablespoon fresh lemon juice 1/2 teaspoon ground cumin
1 small clove garlic One 5-ounce can tuna, such as Wild Planet 1 tablespoon chopped fresh parsley, plus more for sprinkling Kosher salt and freshly ground black pepper
1 large tomato, sliced crosswise Sesame seeds, toasted, for sprinkling Instructions: In a blender or food processor, combine the tahini, lemon juice, cumin, garlic and 1/4 cup water; blend until smooth. Transfer to a bowl and stir in the tuna and parsley; season to taste with salt and pepper. Place a tomato slice on a plate, top with some tuna, another tomato slice and more tuna; sprinkle with parsley and sesame seeds. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47182,"Cedar Plank Salmon 6-ounce salmon fillet, preferably with skin on Coarse salt Pepper Brown sugar Instructions: Preheat the grill or barbecue to high heat. Meanwhile, soak the cedar plank in cool water for about 30 minutes. Season the salmon with salt and pepper, and then spread a little brown sugar evenly over the top. When the grill is hot, place the salmon, skin-side down, on the wet cedar plank and place it on the grill. Close the lid and grill for 15 minutes or until cooked to desired degree of doneness. Remove and serve directly from the burnt cedar board. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 47183,"Lemony Dill Hummus Dip 8 ounces (about 1 heaping cup) dried chickpeas 2 teaspoons baking soda 3/4 cup tahini Juice of 3 lemons (about 1/2 cup) 3 cloves garlic 1/2 cup packed fresh dill fronds Kosher salt 1/2 cup ice water 1/4 cup whole-milk Greek yogurt 1 medium radish, very thinly sliced 2 tablespoons capers in brine, drained and patted dry Pumpernickel bread and sliced cucumbers, for serving Instructions: Cover the chickpeas with 3 cups water in a large pot with 1 teaspoon baking soda and refrigerate 8 hours or overnight to soak. The next day, strain the chickpeas and discard the soaking liquid. Rinse the chickpeas and return them to the pot. Add the remaining teaspoon baking soda and water to cover by about 3 inches. Bring to a boil over high heat, then turn the heat down to a simmer and cook, skimming off and discarding any foam that rises to the surface, until the chickpeas are very soft and creamy (not crumbly) when pressed between a thumb and forefinger, about 40 minutes. If the liquid boils off while cooking, add more water to cover and continue to cook. Strain the chickpeas and discard the liquid. Let the chickpeas sit in the strainer to drain and dry out for 5 minutes. Put the chickpeas in the bowl of a food processor along with the tahini, lemon juice, garlic, all but a pinch of the dill and 1 1/2 teaspoons salt and process until the mixture is a paste, scraping down the bowl as necessary. With the motor running, slowly pour in 1/4 cup of the ice water and continue to process until the mixture is smooth and light, about 5 minutes, adding more water a tablespoon at a time until the desired consistency is reached. Transfer the hummus to a shallow bowl and cover by lightly pressing plastic wrap directly onto the surface of the hummus; let sit at room temperature until ready to serve, up to 1 hour. (The hummus can also be made a day ahead and refrigerated. Take the hummus out of the refrigerator to warm up 30 minutes before serving.) Before serving, remove the plastic wrap from the hummus. Smooth the outer rim of the hummus with the back of a large kitchen spoon, creating a slight well in the center. Dollop the yogurt in the center. Scatter the radish slices and capers on top, sprinkle with the reserved dill and serve with slices of pumpernickel bread and cucumbers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 47184,"Puerco Enchilado Tacos 2 tablespoons vegetable oil 4 cloves garlic 1 small white onion, roughly chopped Salt 8 dried guajillo cl peppers, seeded 1 small Roma tomato, quartered 1 bay leaf For the tacos: 3 tablespoons vegetable oil 1 russet potato, peeled and cut into 1-inch cubes 1 1/2 pounds boneless pork butt, cut into 1-inch cubes Freshly ground pepper 1 1/2 cups beef broth Corn tortillas, warmed, for serving Fresh cilantro and diced white onion and radishes, for topping Instructions: Make the salsa: Heat the vegetable oil in a heavy saucepan over medium-high heat. Add the garlic, onion and 1/2 teaspoon salt and cook, stirring, until the onion is translucent, about 4 minutes. Add the chiles, tomato, 2 cups water and the bay leaf. Bring to a boil, then reduce the heat to medium; simmer until the chiles are soft and tender, about 20 minutes. Remove from the heat and let cool slightly. Remove the bay leaf, then transfer the vegetables and about 1 cup cooking liquid to a blender and puree until smooth, adding more cooking liquid if necessary. Strain through a fine-mesh sieve back into the pan; cook until slightly reduced, about 10 minutes. Set aside. Make the tacos: Heat the vegetable oil in a large heavy saute pan (do not use a nonstick pan) over medium-high heat. Add the potato and saute until golden, 8 to 10 minutes; transfer to a bowl. Add the pork to the pan, season with pepper and sear until browned, about 3 minutes per side. Add the broth and bring to a simmer. Add 1 cup of the prepared salsa and return the potato to the pan; cover and simmer until the pork is fork-tender, 50 minutes to 1 hour. Serve in tortillas; top with more salsa, cilantro, onion and radishes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 47185,"Stuffed Shrimp with Scampi Sauce and Toffee-Apple Dip Stuffed Shrimp with Scampi Sauce: 1/3 cup french-fried onions, coarsely crushed 2 tablespoons fresh Italian parsley, coarsely chopped 1/3 cup white wine (or chicken broth) 24 large peeled/deveined shrimp (about 10 oz), tail on 2 (3-oz) premium lump crab cakes, thawed 1/2 cup scampi finishing sauce Toffee-Apple Dip: 1 1/2 cups sweet apple slices, chopped 1 (8-oz) bag toffee bits, divided 1 (8-oz) tub whipped cream cheese 3/4 cup brown sugar, firmly packed 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 (8-oz) bag Deli cinnamon sugar pita chips Instructions: Stuffed Shrimp with Scampi Sauce: 1. Preheat oven to 400°F. 2. Crush fried onions. Chop parsley. 3. Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands). 4. Bake 10-12 minutes or just until shrimp are pink and opaque and stuffing is 165°F. Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve.\n\nToffee-Apple Dip: 1. Cut apples into small pieces; set aside ½ cup apples and ½ cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve. 2. Top dip with reserved apples and toffee bits. Arrange chips around dip and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47186,"Pasta Puttanesca 8 ounces whole-wheat thin spaghetti, vermicelli or angel hair 1 tablespoon extra-virgin olive oil 2 cloves garlic, minced 1/3 cup chopped flat-leaf parsley 1/4 cup pitted chopped Spanish or Greek olives 2 tablespoons capers 1 teaspoon anchovy paste 1 tablespoon fresh oregano leaves or 1 teaspoon dried 1/8 teaspoon crushed red pepper flakes 1 (14-ounce) can diced tomatoes, preferably \no salt added
3/4 cup chopped fresh arugula 1/4 cup grated Parmesan Instructions: Bring a large pot of water to a boil, add pasta and cook according to the directions on the package. While the pasta is cooking, heat the oil in a large skillet over a medium flame. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, olives, capers, anchovy paste, oregano and crushed red pepper to the skillet, and saute for 2 minutes more. Add the tomatoes and simmer for about 5 minutes. Stir in the arugula and simmer for 1 minute more, until the greens wilt slightly. When the pasta is done, drain it and add it to the skillet, tossing it with the sauce to combine. Top with grated cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 47187,"Chef's Special Omelet 3 eggs 1/2 cup diced potato, boiled until tender 1/2 cup diced onion 1/2 cup diced ham 1/2 cup diced bacon, cooked 1 slice Swiss cheese 1 slice American cheese 1 cup cooked chili (meat or bean) Instructions: Put eggs in a blender, and mix on high until egg mixture is almost white. Put potato, onion, ham and bacon on grill pan and saute for 30 seconds. Then pour egg mixture over vegetables. Let eggs cook until slightly firm around edges. Add cheese slices. Then gently roll eggs over into omelet shape. Cook 2 minutes until firm. Plate the omelet on a plate and pour 1 cup cooked meat or bean chili on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47188,"Grilled Bread (Pane alla Grillia) 1 loaf ciabatta bread 1 1/2 tablespoons extra-virgin olive oil 2 large cloves garlic 1 tomato, halved crosswise Salt and freshly ground black pepper Instructions: Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm. ","[Barolo, Chianti, Tempranillo, Garnacha]" 47189,"Royal Hawaiian Ribs 3 pounds baby back ribs, cut into 3- to 4-rib sections 1/2 cup salt 1 carrot, thickly sliced 1 stalk celery, thickly sliced 1 onion, quartered 2 cloves garlic, smashed One 2-inch piece fresh ginger, peeled and sliced thick 1 cup canned pineapple juice 1 cup chicken stock or broth 1/2 cup brown sugar 2 tablespoons hoisin sauce 2 tablespoons soy sauce 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 tablespoon minced cl pepper 1 teaspoon Worcestershire sauce 2 green onions, thinly sliced Cooking spray Oil, for brushing Instructions: Place the ribs in a large pot, cover with cold water and add the salt, carrot, celery, onion, garlic and ginger. Bring the ribs to a boil, reduce the heat and simmer until the ribs are very tender but not completely falling off the bone, about 45 minutes. While ribs are cooking, make the sauce. Combine the pineapple juice, chicken stock, brown sugar, hoisin, soy sauce, garlic, ginger, cl, Worcestershire sauce and 1 of the green onions in a large saucepan. Bring to a boil, reduce the heat and simmer until thickened. Heat a grill or grill pan over medium-high heat. Drain the ribs and discard the vegetables and ginger. Spray a baking sheet with cooking spray. Place the ribs on the baking sheet and brush them with oil. Brush the sauce on the ribs and grill, brushing on more sauce occasionally, until heated through, 2 to 3 minutes per side. Transfer the ribs to a platter, brush once more with the sauce, scatter with the remaining green onion and serve.
","[Cabernet Sauvignon, Zinfandel, Malbec, Shiraz]" 47190,"Rosella Ginger Pecan Torte: Wedding Cake Recipe 2 large ripe Anjou pears, peeled 3 tablespoons granulated sugar 1 lemon, sliced 1 stick lemongrass, optional 3 tablespoons sugar 6 tablespoons (3 ounces) water 8 tablespoons (4 ounces) ginger wine (recommended: Stone's Ginger Wine) 1 3/4 cups all-purpose flour
1 1/2 tablespoons powdered ginger 1 tablespoon baking powder 1 teaspoon salt 1 cup (2 sticks) butter 1/2 cup oil 1 tablespoon vanilla (recommended: Nielsen-Massey) 2 cups sugar 1/2 cup granulated brown sugar 2 tablespoons pale treacle (recommended: Golden Syrup) 4 large eggs 2 cup pecans, finely chopped 1/4 cup fresh grated coconut (substitute desiccated or flaked) 1/2 cup small dice glace baby ginger (recommended: The Ginger People) 1/2 cup drained, crushed pineapple Meringue Dacquoise, recipe follows Ginger Marmalade, recipe follows Mother's Washed Cream, recipe follows Ginger Bittersweet Chocolate Ganache, recipe follows White Chocolate Rolled Fondant, recipe follows 6 egg whites 2 cups sifted powdered sugar 1 1/2 teaspoons Madagascar bourbon vanilla (recommended: Nielsen Massey) 2 cups coarsely chopped toasted pecans 1 1/2 tablespoons sifted all-purpose flour 1 1/2 tablespoons sifted potato flour 1 1/2 teaspoons sifted good quality cocoa powder (recommended: Guittard) 1 (10-ounce) jar baby ginger marmalade (recommended: The Ginger People) 2 tablespoons butter 3 tablespoons water 2 tablespoons lemon juice 3 tablespoons ginger wine (recommended: Stone's Ginger Wine) 1/2 cup superfine sugar 1 cup (2 sticks) unsalted butter 2 tablespoons uncooked good-flavored honey 1 tablespoon Madagascar bourbon vanilla essence (recommended: Nielsen-Massey) 1 1/2 cups bittersweet chocolate 1 1/2 cups double cream 3/4 cup toasted pecans finely chopped 1/4 cup finely chopped glace baby ginger 3 tablespoons ginger wine (recommended: Stone's Ginger Wine) Instructions: Steaming pears: In a medium saucepan add about 3 inches water, the sugar, cut lemon slices and the lemongrass (lemon serai). (The lemongrass is optional.) Bring the water to a boil. Fit a steamer basket over the boiling water, add the pears and steam until tender. Remove the pears, drain, and coarsely grate. Press out any excess liquid for one hour before using, or substitute very well-drained, grated canned pears. Set aside. Ginger Syrup: Combine the sugar and water in a saucepan, simmer together until the sugar dissolves, cool completely, then add the ginger wine and set aside.
Preheat the oven to 350 degrees F. Grease and lightly flour 2 (10 by 2 inch) deep cake pans and line the base with parchment.
Sift together the flour, powdered ginger, baking powder, and salt in a large bowl and set aside.
Beat the butter, oil, vanilla, sugars, and treacle until light and fluffy. Add the eggs one at a time, beating well between each addition. Add the sifted dry ingredients alternately with the remaining ingredients in the order given. Mix 2 minutes on medium speed using a stand mixer.
Pour the batter into the pans that have been greased floured and parchment lined.
Bake 45 minutes in a 350 degree F oven, remove and cool for 20 minutes in the pan, then pour over the ginger syrup. Turn out onto a cooling rack when almost cold. Assembly:
Level cakes if necessary. Secure the wax paper to the cake board with royal icing. Place the meringue dacquoise on wax paper. Smooth on a layer of washed cream, chocolate ganache, and the ginger marmalade to the meringue disk. Top with one of the cakes. Repeat the layers of washed cream, ganache, ginger marmalade, and the second meringue disk, top that with washed cream, ganache, and ginger marmalade, then add the second cake. Trim the meringue disks if necessary. Coat the entire cake with washed cream, then strained ginger marmalade. Cover tightly and securely with plastic wrap for 24 hours. Chill in the refrigerator. Remove the wrap and cover with white chocolate rolled fondant.
This cake can be made and assembled for decorating 5 days before a wedding; in fact the maturing process improves the combination of flavors. Draw 2 (10-inch) circles on parchment, place on an oven tray.
Whip the egg whites until stiff but not dry. Add the sifted powdered sugar in three stages mixing well between each addition then add the vanilla. Fold. Add the nuts followed by the sifted dry ingredients with a light hand. Spoon into the circles, level and bake 350 degrees F for 20 minutes, or until a light golden brown. Heat the first 4 ingredients gently in a double boiler. Puree in the food processor then strain. Add the ginger wine after completely cooling. Whip the sugar, butter, honey, and vanilla until light and fluffy. Remove the bowl from mixer. Cover with chilled water swirl and squeeze through the fingers for a minute, drain the water thoroughly and re-beat until light and fluffy. Repeat six times until the mixture is pure white and the sugar is totally dissolved. This keeps very well covered in a cool place for a day or two without refrigeration. Store tightly covered in the refrigerator for up to a month. Melt chocolate over hot, not boiling, water, add the cream, pecans, and ginger, last, after cooling add the ginger wine. Stir well and allow the mixture to thicken. For every 2 pounds of either commercial or homemade rolled fondant melt either 2 cups of high ratio cocoa butter white chocolate or chocolate couverture (compound) and pour into the rested fondant then knead until thoroughly incorporated. If flaking occurs, microwave in 5-second increments until the fondant warms then any rough shards will disappear. Leave to rest overnight before using. This results in a wonderfully soft easy to manage rolled fondant. Warm in the microwave for a few seconds before kneading to use. If using couverture add 1/2 cup sifted Dutch-processed cocoa to the melted chocolate and knead well. Roll out on sifted cocoa. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47191,"Wise-Guy Cocktail Fresh grapefruit wedges Orange wedges Lemon wedges 2 tablespoons sugar 3 ounces vodka 2 ounces Campari Citrus peel, for garnish Instructions: In a cocktail shaker, add 4 wedges each of grapefruit, lemon, and orange. Add 2 tablespoon sugar and muddle all the ingredients together. Add the vodka and Campari. Fill the cocktail shaker with ice, cover with the top and shake vigorously. Strain the cocktail into martini glasses and garnish with a twist of citrus peel. ","[Grapefruit, Orange, Lemon]" 47192,"Baked Macaroni and Cheese Unsalted butter, for the dish 2 teaspoons kosher salt
1 pound elbow macaroni with ridges
4 tablespoons (1/2 stick) unsalted butter 4 tablespoons all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups grated sharp Cheddar
1/2 cup breadcrumbs 4 tablespoons (1/2 stick) unsalted butter, melted
Instructions: For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well. For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly. For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47193,"Grilled Chicken Cordon Bleu 1/2 cup firmly packed fresh parsley leaves 1/4 cup extra-virgin olive oil 1 clove garlic, chopped 1/2 shallot, chopped Grated zest and juice of 1/2 lemon Kosher salt 1 1/2 pounds medium summer squash, such as yellow pattypan, cousa or zucchini, cut into 1-inch chunks 4 skinless, boneless chicken breasts (6 to 8 ounces each) Freshly ground pepper 4 thin slices Swiss cheese 4 thin slices deli ham 2 cups spring mix salad blend (about 2 ounces) Instructions: Preheat a grill to medium. Combine the parsley, 3 tablespoons olive oil, 1 tablespoon water, the garlic, shallot, lemon zest and juice, and 1/2 teaspoon salt in a mini food processor and puree. Toss the squash with 2 tablespoons of the parsley sauce; spread in a single layer in a large cast-iron skillet. Transfer the skillet to one side of the grill; cook until the squash softens, about 10 minutes. Meanwhile, rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill on the other side of the grill until just cooked through, 4 to 5 minutes per side. Top each chicken breast with a slice of cheese, then a slice of ham. Cover and cook until the cheese melts, about 2 more minutes. Serve the chicken with the salad greens and squash. Top with the remaining parsley sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47194,"Seafood Spring Rolls 'Sticks' with a Citrus Dipping Sauce 2 cups master seafood mixture (see seafood Shumai recipe) 1 package lumpia wrappers 1 egg with 2 ounces of water 1 lemon, juiced 1 lime, juiced 1/4 cup thin soy sauce 1/8 cup mint leaves, chiffonade 1 pound rock shrimp, diced 1 pound Chilean sea bass, diced 1 pound bay scallops, diced 1 egg 1 tablespoon minced ginger 1 teaspoon sesame oil 1/2 cup chopped scallions 1/4 cup chopped cilantro Salt and white pepper Instructions: Lay out a lumpia wrapper with corner facing you. Place a small mound of the seafood mixture at the bottom, moisten edges with egg wash, and roll bottom corner towards the middle. Roll very long and thin spring roll 'sticks.' Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees F until golden brown, about 5 minutes. Drain on paper towels. Mix together citrus juices, soy sauce and mint. Slice spring rolls in half on the bias and place on a lined plate with mint sprigs. Serve with small bowl of dipping sauce. In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 47195,"Slow-Cooker Corned Beef and Cabbage 2 tablespoons whole peppercorns 1 tablespoon whole coriander seeds 1 tablespoon whole mustard seeds 4 cloves garlic, smashed
3 bay leaves
One 3- to 4-pound flat-cut corned beef, rinsed
1 tablespoon dark brown sugar 6 orange or rainbow carrots, peeled and halved
6 medium red potatoes, halved
1 head green cabbage, cored and cut into 12 pieces
2 tablespoons rice wine vinegar
Homemade or prepared Horseradish Mustard, for serving, recipe follows 2 tablespoons minced fresh chives 1/2 cup Dijon mustard 3 tablespoons prepared horseradish, plus more if desired 1 teaspoon brown sugar
Instructions: Put the peppercorns, coriander seeds, mustard seeds, garlic and bay leaves in a piece of cheesecloth and tie tightly with butcher's twine to make a sachet. Put the corned beef in a slow cooker and pour enough water over it until just submerged (2 to 3 quarts). Add the sachet and brown sugar and cook until the meat is just tender, 8 hours on low or 4 hours on high. Two hours (on low) or 1 hour (on high) before the corned beef is done, add the carrots, potatoes and cabbage on top of the meat, making sure the veggies are submerged. Continue to cook until the vegetables are tender; if the beef is fork-tender and fully cooked but the vegetables still need time, remove the beef and tent with foil, then continue to cook the veggies until tender. Transfer the veggies to a bowl using a spider or slotted spoon and immediately toss with the rice wine vinegar. Slice the corned beef and plate with an assortment of the veggies and some Horseradish Mustard. Garnish with the chives. Combine the mustard, horseradish and brown sugar in a medium bowl and mix together until blended. Add more horseradish for extra burn! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 47196,"Pistachio Cherry Shortbread Cookie Tower (Kransekake) 1 1/2 pounds (6 sticks) unsalted butter, at room temperature 3 cups confectioners' sugar
1 tablespoon pure vanilla extract
7 1/2 cups all-purpose flour
1 1/2 cups finely ground pistachios
1 teaspoon kosher salt
3/4 cup dried cherries, chopped
Royal Icing, recipe follows 3 1/2 cups (1 pound) confectioners' sugar 2 tablespoons meringue powder 6 tablespoons water
Red and green food coloring
Instructions: Beat together the butter and confectioners' sugar in the bowl of a stand mixer until combined. Add the vanilla and mix until just combined. In a separate large bowl, whisk together the flour, ground pistachios and salt. Gradually add the flour mixture to the butter and sugar, beating just to combine. Add the dried cherries and mix just until combined; the mixture will look crumbly. Turn the dough out onto a clean work surface and knead few times with your hands until the dough comes together. Divide into 3 pieces and form each piece into a disk; wrap with plastic wrap and chill for at least 1 hour.\u202f
When ready to bake, preheat the oven to 325 degrees F. Line 4 baking sheets with parchment paper.\u202f\u202f
Roll the dough, one disc at a time, to 1/3-to-1/2-inch thick. Cut 2 rounds with a 6-inch cutter. Cut the center from each with a 4-inch cutter to create rings. Then cut 2 rounds with a 5 1/2-inch cutter and use a 3 1/2-inch cutter to create rings. Cut 2 rounds with a 5-inch cutter and use a 3-inch cutter to create rings. Cut 2 rounds with a 4 1/2-inch cutter and use a 2 1/2-inch cutter to make rings. Cut 2 rounds with a 4-inch cutter and use a 2-inch cutter to make rings. Cut 2 rounds with a 3 1/2-inch cutter and use a 1 1/2-inch cutter to make rings. Cut 2 rounds with a 3-inch cutter and use a 1-inch cutter to make rings. Cut 2 rounds with a 2 1/2-inch cutter and 2 rounds with a 2-inch cutter, leaving them whole. You may gather and reroll the scraps up to 2 times if needed but you will need to chill the dough before rerolling.\u202f
Arrange the cookies on the prepared baking sheets, leaving at least 1 inch of space in between.\u202fBake until the edges of the cookies are lightly golden brown, about 22 minutes.\u202fRemove from the oven and cool the cookies completely on a wire rack before assembling.
When ready to assemble, stack the two 6-inch ring cookies atop each other, using the white Royal Icing to adhere to one another creating a sandwich. Repeat with the other like-size cookies so they are all in 2-cookie stacks.
To assemble the tower, pipe white icing on the bottom of the stack of 6-inch cookies and set it on a decorative platter (the icing will help it adhere). Decorate the cookies with swags of red icing and add the next-largest sandwich. Continue decorating with swags of alternating colors of icing and stacks of cookies in descending sizes. Finish with the solid rounds on top.
Add the confectioners' sugar and meringue powder to the bowl of a stand mixer fitted with the whisk attachment; turn on low to combine.\u202fAdd the water 1 tablespoon at a time, beating with the mixer on medium speed until the icing is thick and glossy but soft enough to pipe. Divide among 3 bowls, tinting one red, one green and leaving one white. Transfer the icing to plastic piping bags; snip off the corners. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47197,"The French 75 6 raw sugar or brown sugar cubes 1 orange 1 lemon 6 ounces gin 1 bottle sparkling wine Instructions: Put a sugar cube in each of 6 Champagne glasses. Use a vegetable peeler to remove a few pieces of orange peel. Trace around the rim of each Champagne glass with the orange peel to give it that hint of orange. Halve the orange and squeeze some juice into each glass. Add a squeeze of lemon juice to each glass also. Add 1-ounce of gin to each glass. Stir to blend and top with sparkling wine. Serve immediately. This can be made in a pitcher as well. ","[Champagne, Prosecco, Cava]" 47198,"Brown Bag-Chicken Fajita Sandwich 1 flour tortilla (6 inch) 1/2 cup grilled cut-up mixed fresh vegetables (red peppers, yellow squash, mushrooms) 6 slices OSCAR MAYER Deli Fresh Shaved Rotisserie Seasoned Chicken Breast 1 KRAFT DELI DELUXE Process Jalapeno American Cheese Slice Instructions: TOP tortilla with remaining ingredients; roll up. Wrap in paper towel; place in lunch bag. REFRIGERATE until lunchtime. REMOVE sandwich from bag. Microwave on HIGH 40 sec. or until sandwich is heated through and cheese is melted. Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Ham. Creative Leftovers: Have some leftover grilled vegetables? Use them to prepare this flavorful sandwich. Serving Suggestion: Round out the meal by adding a serving of your favorite fresh fruit. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 47199,"Golden Gate Chili Ribs 1 rack spare ribs, cut in half through the bone 4 tablespoons dark soy sauce 4 tablespoons hoisin sauce 4 tablespoons honey 4 tablespoons Shaohsing rice wine or dry sherry 2 heaping tablespoons Chinese five-spice powder 2 tablespoons light soy sauce 1 Fresno cl, seeded and finely chopped, for garnish 1 scallion, green part only, finely chopped, for garnish Roasted Sweet Potato Wedges, for serving, recipe follows Mixed green salad, for serving 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks 1 teaspoon whole cumin seeds 1 teaspoon whole Sichuan peppercorns 1 teaspoon sea salt 2 tablespoons vegetable oil Instructions: Have the butcher cut the rib rack in half through the bone. Cut each half into separate single ribs. In a large bowl, mix together dark soy sauce, hoisin sauce, honey, rice wine, Chinese five-spice powder and light soy sauce. Add the ribs and marinate for as long as possible, overnight is best. Preheat the oven to 350 degrees F. Remove the ribs from the marinade and transfer to a baking sheet, reserving the marinade. Bake the ribs until cooked through and no longer pink at the bone, 30 to 45 minutes. Transfer the reserved marinade to a wok or small saucepot and bring the mixture to a simmer and reduce slightly. Baste the ribs halfway through cooking with the reserved marinade. Remove the ribs from the oven and baste with the rest of the marinade. Sprinkle with the chopped chiles and scallions. Serve immediately with Roasted Sweet Potato Wedges and a mixed green salad. Preheat the oven to 350 degrees F. Place the sweet potatoes into a large bowl. In a wok or saute pan, toast the cumin and Sichuan peppercorns for 1 to 2 minutes until fragrant. Transfer to mortar and pestle or spice grinder and grind. Sprinkle the spices and salt over the sweet potatoes, drizzle with oil and toss to coat. Transfer to a baking sheet and roast until tender, 30 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 47200,"Pot Stickers 1/4 cup garlic cloves 1-inch piece fresh ginger, peeled 2 tablespoons peanut oil 1/4 cup dried fruits, such as apricots, cherries, or raisins 1/2 bunch cilantro leaves, minced 1/2 bunch green onions, minced Salt and pepper Pinch sugar 1/4 cup oyster sauce 1 tablespoon cl paste 1 tablespoon sesame oil 2 pounds pork butt, cubed Round wonton wrappers 1 egg beaten with 1 tablespoon water, for egg wash Peanut oil, for frying Dipping sauce, recipe follows 1/2 cup rice wine vinegar 1 cup sesame oil 2 tablespoons minced scallions or green onions Large pinch sugar Instructions: In a blender, combine garlic and ginger. Turn on machine and slowly pour the peanut oil and process to a puree. Transfer to a bowl and add the remaining ingredients. Stir together and marinate for 1 hour. Pass mixture through medium dye in the meat grinder. Transfer to an electric standing mixer and using the paddle, on slow speed, mix until emulsified.
Make the pot stickers. Separate the wonton wrappers and brush edges with egg wash. Place a generous spoonful of the filling and seal the edges, making small folds in the rounded side, starting from the center, and folding down to each end to create a half moon shape. Continue until you have used up the filling. Refrigerate until ready to cook.
Cook pot stickers in small batches in boiling, salted water. Drain. Heat a non-stick saute pan with peanut oil and sear until golden on the bottom. Remove and serve with dipping sauce. Combine all ingredients and whisk together. Serve as dipping sauce for pot stickers.
Yield: approximately 1 1/2 cups dipping sauce ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47201,"Bouillabaisse 1/2 pound medium sized shrimp, whole - have fishmonger devein and shell 1 dozen mussels in the shells, debearded and scrubbed 2 dozen clams, scrubbed 1/2 cup virgin olive oil 1 1/2 cups dry white wine 2 tablespoons Pernod 2 fresh thyme sprigs, chopped 2 fresh chervil sprigs, chopped 3 garlic cloves, minced 1/2 teaspoon fennel seeds 1/4 teaspoon saffron threads 2 tablespoons olive oil 1 tablespoon butter 1 leek, split 1 onion, peeled and halved 1 garlic bulb, halved 1 fresh fennel bulb, roughly chopped 2 tablespoons Pernod 1 small bunch fresh chervil, 1 small bunch fresh thyme, 2 bay leaves, strips of orange peel, 1 teaspoon fennel seeds and 8 black peppercorns - secure in cheesecloth tied with string 2 cups cold water 2 cups dry white wine 3 1/2 cups canned chopped tomatoes Reserved fish bones and heads Pinch saffron threads Pinch cayenne pepper 1/4 cup virgin olive oil 1 onion, peeled and diced 2 garlic cloves, minced 1 tablespoon flat-leaf parsley, chopped 1/2 small orange, zested Clams and mussels 1 tablespoon Pernod 1 cup dry white wine 1 fennel bulb, chopped 1 leek, split and chopped 2 tomatoes, peeled and diced 1 bay leaf 1/2 teaspoon saffron threads Sea salt and freshly ground black pepper Marinated fish and shrimp Remaining fumet 1 tablespoon tomato paste Fresh flat-leaf parsley and basil, for garnish 1 large tomato 1 red bell pepper 1 potato, peeled and boiled 1 cup mayonnaise 1/4 cup fumet 5 garlic cloves Pinch each saffron and cayenne pepper Sea Salt and freshly ground black pepper 18 baguette slices, each approximately 3/8-inch thick 1/2 cup virgin olive oil Instructions: Cut the cleaned fish fillets into medium sized pieces. In a large non-reactive bowl, whisk together the marinade ingredients. Add the pieces of fish and whole shrimp so that all the seafood is coated with the mixture. Cover and refrigerate for 1 hour. For the Stock/Fumet: In a large stockpot over low-medium flame, heat the oil and butter. Saute the leek, onion, garlic, and fennel for 5 minutes until tender. Deglaze with Pernod, cooking for 5 minutes to allow the alcohol to evaporate. Place the bouquet garni in the stockpot tied to the handle for easy removal. Add the cold water, wine, canned tomatoes and fish parts. Season with saffron and pepper. Simmer gently for 10 minutes, stirring to mingle flavors. Allow the stock to slowly simmer. Skim and discard the fish foam that rises to the surface. Do not boil! If the stock boils, these impurities will be incorporated into the liquid. Simmer for 15 minutes, turn off heat and let steep for 15 minutes. Pass the fumet through a strainer lined with cheesecloth. For the Broth: Heat the olive oil in a stockpot over medium heat. Saute the onion, garlic, parsley and orange zest. Add the clams, mussels, Pernod and wine. Steam open, about 2 minutes. Stir in fennel, leek, tomatoes, bay leaf and fumet. Season with saffron, salt and pepper, Add the fish pieces to the broth. Simmer for 3 minutes until the fish is opaque. Add tomato paste and adjust seasonings. For the Rouille: Broil the tomato and bell pepper, turning to blacken all sides. Place the roasted pepper in a paper bag, close it, and let it \sweat\ for 5 minutes so it is easier to peel the skin. Remove from bag, peel the skin and discard the seeds and stem. Peel and cut the tomato, squeeze out the seeds. In a food processor, puree the potato, roasted pepper, tomato, mayonnaise, fumet, garlic, saffron and cayenne. Season with sea salt and pepper. Cover and refrigerate until needed. For the Croutons: Preheat the oven to 400 degrees F. Lightly brush the baguette slices with olive oil and bake on a cookie sheet until crisp. Set aside. Ladle the soup into individual serving bowls. Spoon the rouille over the croutons and place in bowl. Garnish with parsley and basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47202,"Cream Cheese\u2013Stuffed French Toast 1 8-ounce package cream cheese, at room temperature 1/3 cup fruit jam (such as sour cherry) 1/4 cup slivered almonds, plus more for garnish 1 loaf challah bread
4 large eggs
1 cup milk
1 tablespoon packed light brown sugar
1 teaspoon pure almond extract
2 tablespoons unsalted butter
Pure maple syrup, for serving Instructions: Preheat a cast-iron griddle or skillet over low heat. Preheat the oven to 300? F. Combine the cream cheese, jam and almonds in a bowl and beat with a mixer on medium-high speed until combined. Slice the challah into 2-inch-thick slices. With a paring knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a deep pocket. Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
Whisk the eggs, milk, brown sugar and almond extract in a baking dish. Dip the stuffed challah slices in the egg mixture to fully coat, about 30 seconds per side.
Increase the griddle heat to medium. Add the butter and let it melt, then add the stuffed challah to the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a rack set on a baking sheet and keep warm in the oven until ready to serve. Garnish with almonds and serve with maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47203,"Pecan Crusted Chicken Tenders and Salad with Tangy Maple Dressing Vegetable oil, for frying 1 1/3 to 2 pounds chicken tenders Salt and freshly ground black pepper 1 cup all-purpose flour 2 eggs, beaten with a splash of milk or water 1 cup plain bread crumbs 1 cup pecans, processed in food processor to finely chop 1/2 teaspoon nutmeg, freshly grated or ground 1 orange, zested 1/4 cup maple syrup 1/4 cup tangy barbecue sauce 1 navel orange, juiced 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper 3 hearts romaine lettuce, chopped 6 radishes, thinly sliced 6 scallions, trimmed and chopped on an angle Instructions: Heat 1 1/2 to 2 inches of oil over medium high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, eggs beaten with water or milk in a second. In the third dish, combine bread crumbs with ground pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mixture. Fry tenders in small batches 6 to 7 minutes. Drain tenders on paper towels. Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper. Combine romaine, radishes and scallions in a large salad bowl or on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top. Beverage suggestion: serve cran-raspberry apple juice over ice and top with a splash of soda water. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 47204,"Chicken Tagine with Green Olives and Preserved Lemon 1 cinnamon stick 1 teaspoon whole black peppercorns 1 teaspoon cumin seeds 1 teaspoon sweet or hot paprika 1 teaspoon red pepper flakes 1/4 teaspoon whole cloves 3 tablespoons extra-virgin olive oil, plus more for frying 4 cloves garlic, sliced 1 teaspoon chopped fresh ginger 1 handful fresh cilantro leaves, chopped 2 bay leaves 1 large pinch saffron 1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces Kosher salt and freshly ground black pepper 1 medium onion, coarsely chopped 1 preserved lemon, recipe follows 1/2 cup cracked green olives 1 cup chicken stock Couscous with Apricots, recipe follows 6 to 8 lemons, unwaxed 2 cups kosher salt 1 1/2 cups couscous 2 cups hot chicken stock 10 dried apricots, chopped 2 scallions, sliced thin, green parts only 1 orange, juiced 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley leaves, for garnish Instructions: In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder. In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots. Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening. Yield: about 4 lemons Prep Time: 20 minutes Cook Time: none Inactive Prep Time: 1 month Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley. Yield: 4 to 6 servings Prep Time: 10 minutes Inactive Prep Time: 15 minutes ","[Rhone Blends, Rioja, Tempranillo, Barbera]" 47205,"Sweet Potato Sugar Butter Bomb 2 medium sweet potatoes 4 tablespoons salted butter, at room temperature 2 tablespoons brown sugar
1/2 teaspoon cl powder
1/2 teaspoon kosher salt
1/4 teaspoon crushed black pepper
1 cup chopped toasted pecans
Instructions: Preheat the oven to 400 degrees F. Wrap the potatoes in foil and bake until easily pierced with a knife, 45 minutes to 1 hour. Unwrap and set aside to cool. Add the butter, sugar, cl powder, salt and pepper to a medium bowl and vigorously stir until thoroughly mixed. Split open the tops of the sweet potatoes, add a dollop of the spiced butter and finish with some toasted pecans on top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47206,"Tewa Tacos (AKA- Indian Tacos) 1 1/2 pounds ground beef 6 round Fry Bread pieces, recipe follows 1/2 pound Cheddar cheese, grated 1 head lettuce, shredded 3 tomatoes, chopped 1 onion, chopped Salsa, optional Green cl, optional 2 cups unsifted all-purpose flour 1/2 cup dry milk solids 2 teaspoons double-acting baking powder 1/2 teaspoon salt 2 tablespoons lard, cut into 1/2-inch bits, plus 1 pound lard, for deep frying Instructions: Brown the ground beef in a saute pan. Divide equally onto 6 Fry Bread rounds. Top with cheese, lettuce, tomatoes, and onions. Great served with salsa and green cl! Combine the flour, dry milk solids, baking powder and salt, and sift them into a deep bowl. Add the lard bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal. Pour in the water and toss the ingredients together until the dough can be gathered into a ball. Drape the bowl with a kitchen towel and then let the dough sit at room temperature for about 2 hours. After sitting, tear the dough into 6 equal pieces. Then, on a lightly floured surface, roll each dough ball into a circle about 4 inches in diameter and 1/4-inch thick. With a small knife, cut 2 (4 to 5-inch) long parallel slits completely through the dough, down the center of each rolled piece, spacing the slits about 1-inch apart. In a heavy, 10-inch cast iron skillet, melt the remaining pound of lard over moderate heat until it is very hot but not smoking. The melted fat should be about 1-inch deep, add more lard if necessary. Fry the rolled dough, 1 at a time, for about 2 minutes on each side, turning them once with tongs. The bread will puff slightly and become crisp and brown. Drain the Navajo fry bread on paper towels and serve warm. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 47207,"Easy Healthy Meatloaf with Mushrooms 1 tablespoons olive oil 1 small onion, diced (1 cup) 8 ounces white button mushrooms, finely diced 1 small carrot, finely grated 2 tablespoons tomato paste 1/2 teaspoon dried thyme 1 clove of garlic, minced 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds extra-lean ground beef (90% lean or higher) 3/4 cup quick-cooking oats 2 large eggs, beaten 2 teaspoons Worcestershire sauce 1 8-ounce can no-salt added tomato sauce 1 Tablespoon prepared mustard 1 tablespoon unsulphered molasses Instructions: Preheat the oven to 350 degrees. Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely. In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high. In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf. Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing. Serving Size: one 1-inch thick slice ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 47208,"Sour and Sweet Yogurt Parfait with Stovetop Granola 1 cup rolled oats 1/2 teaspoon kosher salt
1/2 cup honey-roasted peanuts
1/2 cup dried tart cherries
1 1/2 tablespoons honey
1 pint fresh raspberries 1 teaspoon fresh lime juice
1 teaspoon honey
1 quart whole-milk plain Greek yogurt One 8-ounce squeeze bottle honey
1/2 cup roasted pepitas
1 mango, chopped
Instructions: For the granola: Place a large nonstick saute pan over medium heat. Spread the oats into an even layer. Sprinkle with the salt. Toast the oats, undisturbed, in 30-second intervals, shaking the pan to redistribute the oats after each interval, until golden brown, about 3 minutes. Stir in the peanuts and cherries. Drizzle in the honey. Cook until the honey melts and the mixture gets sticky, 1 to 2 minutes more. Spread onto a piece of parchment paper to cool. For the fruit sauce: Place the raspberries, lime juice and honey in a mixing bowl. Use a fork to smash into a thick sauce. For the yogurt bar: Serve the granola and fruit sauce alongside the yogurt, honey, pepitas and mango. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47209,"Fruit And Cheese Platter Fig leaves Creamy goat cheese, such as Fleur Verte
Bunch of grapes
Fig Preserves, recipe follows English Oat Crackers, recipe follows 2 teaspoons grated orange zest (2 oranges) 1/2 cup freshly squeezed orange juice
3 3/4 cups sugar
1 vanilla bean, split lengthwise
2 pounds fresh ripe purple figs, stems removed and halved lengthwise
3 cups old-fashioned oats, such as Quaker 1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, 1/2-inch-diced
3/4 teaspoon baking soda
1/4 cup lukewarm water
Fleur de sel
Instructions: Line a wooden board or flat dish with fig leaves and artfully arrange the goat cheese, grapes, preserves and crackers on top. Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate. Preheat the oven to 375 degrees F. Line two sheet pans with parchment paper. Place the oats, flour, brown sugar, and kosher salt in a food processor fitted with the steel blade and pulse for 45 to 60 seconds, until the oats are coarsely ground. Add the butter and pulse 15 to 20 times, until the butter is the size of peas. Dissolve the baking soda in the lukewarm water and drizzle it over the crumbs in the food processor. Pulse until the mixture is evenly moistened and can be pressed into balls that will hold together. With a medium (1 3/4-inch) ice cream scoop or two spoons, scoop the dough into your hands and roll them into round balls. Evenly space 12 balls on the prepared sheet pans. Flour the bottom of a flat-bottomed 3-inch-diameter drinking glass and use it to flatten each cracker to 1/8 inch thick and about 3 inches in diameter. The crackers will not be perfectly round. If there is a lot of flour on the crackers, turn them over with a metal spatula. Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until golden brown on the edges. Serve warm or at room temperature. \Cooking for Jeffrey\ by Ina Garten ? Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47210,"Apple Raisin Betty Butter flavored cooking spray 2 (21-ounce) cans apple pie filling (recommended: Comstock) 1 teaspoon ground cinnamon 3 packets instant oatmeal with raisins and spice, divided (recommended: Quaker Oats) 6 tablespoons butter, divided Instructions: Preheat oven to 375 degrees F. Spray a 9 by 13-inch casserole dish with butter flavored cooking spray. Spread half of the apple pie filling in the bottom of the casserole dish. Sprinkle with the cinnamon and 1 1/2 packets of oatmeal. Dot with half the butter. Repeat with remaining ingredients. Cover with foil and bake for about 1 hour. Remove from oven and let sit for 5 minutes before serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 47211,"Broccoli Rabe and Cheddar-Beer Soup 1 pound broccoli rabe Kosher salt 3 tablespoons unsalted butter 3 cloves garlic, finely chopped 1 onion, chopped (about 1 cup) Finely ground black pepper 1/3 cup all-purpose flour 12 ounces ale, such as Boddingtons 2 cups milk 2 tablespoons soy sauce 8 ounces shredded yellow Cheddar 1 cup sour cream, for garnish Smoked paprika, for sprinkling Instructions: Blanch the broccoli rabe in a large pot of boiling salted water until tender, about 4 minutes. Drain. When cooled, chop up the broccoli rabe and set aside. Heat the butter in a large, heavy saucepan over medium-high heat until hot. Add the garlic, onions, 1 teaspoon salt and 3/4 teaspoon pepper, and cook, stirring occasionally, until golden, about 10 minutes. Stir in the flour, whisk in the beer and bring to a boil. Add the milk, 2 cups water and the soy and bring to a boil again. Boil the soup, stirring occasionally, until thickened and slightly reduced, about 6 minutes. Add in the chopped broccoli rabe. Remove the soup from the heat and carefully puree with an immersion blender. Stir in the cheese. Season with salt and pepper. Whisk the sour cream until smooth and dollop a heaping tablespoon into each bowl. Sprinkle with paprika. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47212,"PB&J Ritz Cracker Ice Cream Sandwiches 1/2 cup creamy peanut butter 1 pint vanilla ice cream, softened at room temperature for about 10 minutes
1/3 cup raspberry jam
30 Ritz crackers
1 cup crushed salted peanuts, optional Instructions: Line a small rimmed baking sheet with several layers of plastic wrap, making sure to thoroughly cover the baking sheet, leaving about 6 inches of plastic wrap hanging over the two long sides. Place the peanut butter in a small microwave-safe bowl and microwave until melted, about 15 seconds. Spread the softened ice cream into an even layer on the baking sheet. Dot with jam and drizzle with melted peanut butter. Using a knife, create swirls on the top of the ice cream. Fold the plastic wrap overhang over the ice cream to cover the surface and freeze for at least an hour and up to overnight. Carefully remove the frozen ice cream from the baking sheet and place on a cutting board. Cut out 15 rounds with a 1 1/2- to 2-inch biscuit cutter, or cut into 15 1 1/2- to 2-inch squares with a knife. Sandwich each piece of ice cream between two Ritz crackers. Place the peanuts on a plate, if using, and roll the edges of the sandwiches in crushed peanuts. Serve the sandwiches immediately, or place in a freezer-safe container and freeze up to 2 weeks (the crackers will become soggier the longer they are frozen). Enjoy! ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 47213,"Crepe Cake With Granola and Plums 3/4 cup granola (without dried fruit), plus more for sprinkling 2 1/2 cups whole milk, plus more as needed 1 1/2 cups all-purpose flour 6 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan 1 cup whipped cream cheese 1/2 cup apricot or plum jam 1/4 cup heavy cream 2 tablespoons sugar 2 plums, chopped Instructions: Combine the granola and 1 cup milk in a blender and puree until almost smooth. Add the remaining 1 1/2 cups milk, the flour and melted butter; blend until smooth. Transfer to a bowl, cover and set aside 1 hour. (You can cover and refrigerate the batter overnight; bring to room temperature before cooking.) Heat a 10-inch nonstick skillet over medium heat and brush with butter. Add 1/4 cup batter and swirl to coat the bottom of the pan. (If the batter is too thick, add a splash of milk before cooking the next crepe.) Cook the crepe until golden on the bottom, 1 to 2 minutes. Carefully flip and cook until golden on the other side, 30 seconds to 1 minute. Transfer to a parchment-lined baking sheet. Repeat with the remaining batter, brushing the pan with more butter and adjusting the heat as necessary. Assemble the cake: Set aside 1/4 cup cream cheese for topping. Lay a crepe on a plate and spread with some of the remaining cream cheese. (If the cream cheese is hard to spread, microwave 15 to 20 seconds.) Sprinkle with some of the granola. Top with another crepe and spread with some of the jam. Repeat with the remaining crepes, alternating layers of cream cheese-granola and jam and ending with a crepe. Combine the reserved 1/4 cup cream cheese, the heavy cream and 1 tablespoon sugar in a small bowl; whisk until smooth and slightly thickened. Toss the plums with the remaining 1 tablespoon sugar in a microwave-safe bowl; microwave 2 minutes. Top the crepe cake with the cream mixture and the plums; sprinkle with granola. Cut into wedges. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 47214,"Italian Winter Greens with Pear-Walnut Dressing 2 medium shallots, finely sliced 1/2 cup grapeseed oil, plus more for pan 1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced, for garnish 2 tablespoons verjus or 1/2 lemon, juiced 2 tablespoons honey Kosher salt and freshly ground black pepper 1 bunch kale 1 bunch rainbow chard 1 bunch beet greens 1/2 cup grated Parmigiano-Reggiano 1 cup toasted walnut pieces Instructions: In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes. Stir in the diced pear and cook down until pulpy. Carefully add the pear mixture to a blender along with the verjus, honey, 1/2 cup grapeseed oil, salt and pepper, to taste. Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette. Set aside in the refrigerator to cool. Wash all the greens and remove the stems. Tear the leaves into bite-size pieces and dry well. In a large bowl or platter add the leaves and toss. Pour the dressing over the salad, and toss gently. Garnish with Parmesan, toasted walnuts and pear slices. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 47215,"Lasagna Salt 1 package lasagna noodles 1 1/2 pounds lean ground beef 1 medium yellow onion, finely chopped 1 teaspoon minced garlic 1 tablespoon dried oregano 2 cans tomato soup 2 tablespoons apple cider vinegar Nonstick cooking spray 2 cups cottage cheese (small curd) 2 cups shredded mozzarella cheese Instructions: Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below). While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes. Preheat oven for 350 degrees F. Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 47216,"Chestnut Polenta 4 cups/1 L lukewarm water 1 pound/500 g chestnut flour Pinch salt Serving suggestion: Serve with grilled sausages and creamy ricotta cheese. Instructions: Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a spoon, create a well in the center. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture. The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy. Serve the polenta with grilled sausages or creamy ricotta cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 47217,"Shrimp, Ham, and Escarole Soup 2 medium ham hocks, about 2 pounds 1 pound medium shrimp 3 tablespoons vegetable oil, like soy, peanut, or corn 2 tablespoons tomato paste 1 head garlic, halved, plus 6 cloves sliced 4 sprigs fresh thyme 2 wide strips lemon zest 1 large onion, sliced 1 jalapeno pepper, thinly sliced (like it hot? Keep the seeds) 6 canned whole plum tomatoes 12 ounces frozen black-eyed peas (about 2 heaping cups) 10 cups chopped escarole, 2 small or 1 large head 1 1/2 teaspoons kosher salt 1 lemon, cut into 8 wedges Instructions: Cover the ham hocks with cold water in a soup pot. Bring the mixture to a boil, reduce the heat, and simmer, uncovered, about 5 minutes. Drain the water, set the hocks aside. Meanwhile, peel the shrimp, reserve the shells. Devein the shrimp and refrigerate. Heat 1 tablespoon of the oil in a soup pot over medium heat; add the shrimp shells and tomato paste, and cook, stirring, until the shells turn pink, about 3 minutes. Add the ham hocks, halved garlic, thyme, lemon zest, and 3 quarts cold water. Bring to a boil, then reduce the heat to maintain a simmer. Cook, uncovered, until the meat falls off the ham hock, about 1 1/2 hours. Strain the broth into a bowl (you should have about 6 cups broth), and save the ham hocks. When the ham hocks are cool enough to handle, pull the meat from the bone; discard the rind, fat, and bone. (This can be done a day ahead.) In a large soup pot, heat the remaining 2 tablespoons oil over medium heat. Add the onion, sliced garlic, and 1/2 of the jalapeno. Crush the tomatoes through your hands and add to the pot along with their juices and cook until onions soften and tomatoes dry, about 10 minutes. Add the broth, ham, black-eyed peas, and bring to a boil, adjust the heat to maintain a simmer, and cook, uncovered, until the peas soften, but hold their shape, about 20 minutes. Add the escarole, and the remaining jalapeno, and cook until the greens wilt, about 7 minutes. Stir in the shrimp and 1 1/2 teaspoons salt, and cook until the shrimp turn pink and curl, about 3 minutes. Divide the soup evenly into warmed bowls. Serve with a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47218,"Hoisin-BBQ-Glazed Chicken Thighs 2 tablespoons vegetable or peanut oil, plus more for oiling the grill grates 8 bone-in skin-on chicken thighs Kosher salt and freshly ground black pepper 2 tablespoons finely grated peeled fresh ginger 2 cloves garlic, chopped 1/2 cup ketchup 1/2 cup hoisin sauce 1/2 cup dry sherry 2 teaspoons toasted sesame oil 2 teaspoons soy sauce 1 1/2 teaspoons Asian chili garlic sauce Cooked broccoli and white rice, for serving Instructions: Preheat an outdoor grill for medium heat. Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side. While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool. Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47219,"Parmesan-Basil Cornbread Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda Kosher salt 1 egg 1 cup milk 1 cup sour cream or plain Greek yogurt 2 tablespoons unsalted butter, melted 1/2 cup corn kernels, cooked or raw 1/2 cup grated parmesan cheese 1/4 cup chopped fresh basil Instructions: Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil. Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47220,"Pita Bread 1 teaspoon active dry yeast 2 1/2 cups tepid water (80 degrees F to 90 degrees F) 2 1/2 cups whole wheat flour 1 tablespoon salt 1 tablespoon olive oil 2 1/2 to 3 1/2 cups unbleached all-purpose flour Instructions: For the sponge, in a large bowl, combine the yeast and water, mix well. Using a wooden spoon, stir in 1 cup of the wheat flour at a time. Stir until the mixture is smooth and silky. Cover the bowl with plastic wrap and let rest for 1 hour. Sprinkle the sponge with the salt. Stir in the olive oil. Stir in 1 cup of the flour at a time and mix until the dough is too stiff to stir with the spoon. Turn the dough onto a lightly floured surface and knead until it is smooth and elastic, 8 to 10 minutes. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Set the dough in a draft-free area and allow to rise until double in size, about 2 to 3 hours. Line the bottom rack of the oven with baking stones. Leaving a 1-inch border free around the tiles so that the heat can circulate properly. Preheat the oven to 450 degrees F. Turn the dough out onto a lightly floured surface. Knead the dough a couple of times and divide in half. Cover one half of the dough with plastic wrap while working with the other dough. Divide the dough into 8 equal pieces and roll into 8 balls. Using a rolling pin, roll each ball of dough into a circle 8 to 9 inches in diameter and less than 1/4-inch thick. Place each circle of dough next to each other on a parchment lined baking sheet and cover with plastic wrap. Repeat the above process with the remaining dough. Bake the circles of dough in batches, about 4 to 6 rounds at a time. Bake for 3 to 4 minutes, or until the breads look like blown-up balloons. Remove from the oven and cover with a kitchen towel until the remaining rounds are baked. To Store: pita bread is best is used the day it is made, but it can be wrapped airtight and frozen for 1 month. Thaw and reheat on a baking sheet in a 350 degrees F over before serving ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47221,"Carpaccio di Pesce 1 pound fish fillets, such as trout or sea bass 2 lemons, juiced 1 tablespoon olive oil, or to taste 1 tablespoon capers, minced 1 tablespoon whole red peppercorns, lightly crushed Salt, to taste Minced fresh parsley leaves, to taste Grilled bread as an accompaniment Instructions: Place fish in freezer for 10 minutes to facilitate cutting. With a very sharp knife, cut the fillets into paper-thin slices and arrange on a serving plate. In a small bowl whisk together the lemon juice and olive oil. Drizzle the dressing over the fish and sprinkle with the capers and peppercorns. Season with the salt. Let sit for 5 minutes and sprinkle with the parsley. Serve with the bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47222,"Flan with Caramelo 2 (12-ounce) cans evaporated milk 1 (14-ounce) cans sweetened condensed milk 1/4 cup white shredded Colombian cheese, queso blanco 7 eggs 1 cup sugar 1/2 cup water 1 cinnamon stick Whipped cream as an accompaniment Instructions: Mix all custard ingredients in a blender until smooth. Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel. Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie. Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 47223,"Ming Tsai Red Roast Pork with Bok Choy Fondue (Dad) 1 bottle red wine 2 cups shaoxing wine, may substitute with 1 cup dry sherry 4 cups thin soy sauce 4 cups of water, make sure to cover pork 12 to 15 pound pork shoulder, bone-in, fat cap on 2 boxes Chinese rock sugar or 2 cups brown sugar 1 large ginger sliced 1 head of garlic, sliced in half 2 bunch scallions 2 star anise 2 Thai bird chilies 2 cinnamon sticks 8 bok choy, halved, cored and cleaned 1/4 cup sambal oelek, as a condiment Instructions: Put all liquid ingredients and sugar in a tall stockpot and bring to a boil. Add pork and reduce heat. When boiling again, turn down to a simmer and skim off the 'scum'. Add the rest of the remaining ingredients, except cabbage. Taste for seasoning; it should be fairly sweet. If not, add more brown sugar. Remember that the taste of the braising liquid will ultimately be the taste of the pork, so make sure it tastes good! Simmer slowly for 6 to 8 hours, or until pork is very soft. Carefully remove the pork, place it on a large platter and cover with foil to keep hot. Strain the liquid and reduce until a syrupy consistency is achieved, this will take 20 to 30 minutes. In the last 10 minutes of reducing, add the bok choy to cook until soft. Place bok choy around the pork and glaze pork with reduction. Serve with side of sambal oelek.; ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 47224,"Roasted Baby Monkfish with Bacon and Root Vegetables 4 tails baby monkfish 8 slices bacon 1 salsify 1 celery root 2 parsnips Sherry vinegar to taste 1 bunch Italian parsley chopped 1 tablespoon olive oil Salt and pepper to taste Instructions: Clean the skin of the monkfish and remove the central bone. Tie up the tails with the slice of bacon that you have slightly pounded. Clean all the vegetables and cut them in large chunks. In a saute pan over medium heat, sear the monkfish to give a little color to the bacon, reserve. In the same pan saute the vegetables in the residual fat from the bacon, for 6 to 8 minutes or until they start to caramelize add a little bit of sherry vinegar and reduce it by half. Place the monkfish tails on top of the vegetables and cover, let the tails cook in their own steam. Add a little bit of fresh chopped parsley on top and serve as is ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47225,"Sunny's Bacon Berry Fun Float 12 ounces raspberry-flavored malt liquor or wine cooler 1 pint confetti vanilla ice cream
4 strips crisp-cooked bacon, very finely minced
Instructions: Divide the malt liquor between 2 large glasses, followed by the ice cream and bacon. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47226,"Waffled Chickpea Patties 1/3 cup vegetable oil, plus more for brushing waffle iron 2 tablespoons chopped fresh cilantro 2 tablespoons all-purpose flour 2 tablespoons chopped fresh parsley 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 2 large egg whites 2 cloves garlic, halved One 15-ounce can chickpeas, rinsed 4 pita breads, halved Chopped lettuce, sliced tomato, cucumbers, onions, pickles, pickled beets and hard-boiled eggs, for topping 1/4 cup store-bought hummus, thinned with water Hot sauce, for serving Instructions: Preheat the oven to 200 degrees F (to keep cooked waffles warm). Combine the oil, cilantro, flour, parsley, baking powder, cumin, salt, coriander, cayenne, egg whites, garlic and chickpeas in a food processor and pulse until smooth. Lightly brush the top and bottom of the waffle iron with oil. Fill the waffle iron about three-quarters of the way full (some waffle iron should still be showing). Close the lid gently and cook until the waffle is golden brown and firm in the center, 6 to 10 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. To build the sandwiches, stuff each pita half with a waffle. Add your choice of toppings, drizzle with the hummus and sprinkle with a few dashes of hot sauce. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47227,"Peach Bellini 4 ounces champagne 2 ounces peach schnapps Instructions: Combine, stir, serve over ice.; ","[Prosecco, Moscato, Vinho Verde]" 47228,"Apple and Pear Crisp 2 pounds ripe Bosc pears (4 pears) 2 pounds firm Macoun apples (6 apples) 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup old-fashioned oatmeal 1/2 pound (2 sticks) cold unsalted butter, diced Instructions: Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 47229,"Badenjan Dip 3 small eggplants (1 to 1 1/2 pounds) to make about 1 1/4 cups when roasted, pulped and sieved 2 tablespoons olive oil (not extra-virgin) 1 large onion, finely diced 3 fat cloves garlic, minced or grated Salt and freshly ground black pepper 1 cup Greek yogurt 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water 2 tablespoons chopped fresh mint, to garnish 2 tablespoons pine nuts, toasted, to garnish Dribble extra-virgin olive oil, to garnish Instructions: Preheat the oven to 450 degrees F. Prick the eggplants with a fork and put them on a baking sheet and cook for 45 minutes to 1 hour, until soft to the touch. Allow to cool before peeling and mashing them, then leave the pulp in a sieve to drain. Heat the 2 tablespoons of oil in a pan and add the onion and garlic. Cook until golden and then add the drained eggplant mush, cooking it with the onion and garlic for about 5 minutes over a gentle heat, stirring frequently. Take off the heat and turn into a bowl to cool and season with salt and pepper. Add the yogurt to the cooled eggplant mixture together with the saffron in the now golden water, stirring together well. Turn into a bowl and sprinkle over the mint, toasted pine nuts, and a dribble of oil. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 47230,"Sunny's Easy Peachy Jalapeno Cornbread Two 8.5-ounce boxes cornbread mix (I prefer Jiffy) 2 large eggs (or according to box instructions, remembering to double)
2/3 cup whole milk
1/2 cup chopped canned peaches in syrup, drained and syrup reserved
2 teaspoons chili-lime seasoning
2 jalapenos, finely chopped, seeds included (about 1/3 cup)
1 tablespoon salted butter, melted
1 tablespoon fresh lime juice 1 tablespoon salted butter
Instructions: For the batter: Add the cornbread mix to a large bowl. Whisk the eggs, milk, peaches, chili-lime seasoning and jalapenos in a medium bowl. Fold the egg mixture into the cornbread mix. Let rest 5 minutes. Preheat oven to 400 degrees F. Brush 8 mini loaf pans with the melted butter. Pour a scant 1/2 cup of the batter into each of the loaf pans and spread evenly (each should be about three-quarters of the way full). Bake until the tops are golden, about 20 minutes. For the glaze: Add 1/4 cup of the reserved peach syrup to a small pot, then add the lime juice and butter. Stir together and heat until everything begins to simmer. Remove the cornbread from the oven and immediately pour the glaze over the top of the loaves. Allow it to soak in. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47231,"Herby Butter Bean Dip Two 15.5-ounce cans butter beans, drained and rinsed 1 clove garlic Zest and juice of 1 lemon 1/4 cup extra-virgin olive oil 1/4 cup packed fresh basil leaves
1/4 cup packed fresh dill
1/4 cup packed fresh flat-leaf parsley, plus more for garnish 1 tablespoon tarragon wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
Assorted crudite and toasted bread, for dipping
Instructions: Add the butter beans, garlic, lemon zest and juice and 3 tablespoons of the olive oil to the carafe of a food processor. Pulse until a smooth paste is formed, about 1 minute. With the machine running, drizzle in 1/4 cup water and process until the desired texture is reached. Add the basil, dill, parsley, vinegar, salt and pepper. Process until the herbs are incorporated into the dip. Pour the dip into a serving bowl. To garnish, drizzle with the remaining 1 tablespoon olive oil and sprinkle with parsley leaves. Serve the dip alongside fresh crudite and toasted bread for dipping or store in an airtight container, refrigerated, for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47232,"Country Bread Stuffing 1 loaf country wheat bread 3 tablespoons unsalted butter One 8-ounce package sliced fresh mushrooms 2 stalks celery, chopped 1 medium onion, chopped Kosher salt and freshly ground black pepper One 8-ounce can sliced water chestnuts, drained and rinsed 2 large eggs 1 cup low-sodium chicken broth 1 tablespoon chopped fresh parsley 1 tablespoon soy sauce 1 lemon, juiced 1 lime, juiced 1 orange, juiced Instructions: Cut the bread into large cubes and spread them onto a baking sheet. Leave them uncovered overnight to get stale.
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
Put a large skillet over medium heat and add the remaining 2 tablespoons butter. When it is melted, add the mushrooms, celery and onions and season with salt and pepper. Cook until all the vegetables have softened, 6 to 8 minutes. Let cool for a few minutes.
In a large bowl, combine the bread, cooked vegetables and water chestnuts. Toss to combine. In a separate bowl, whisk the eggs with the broth, parsley, soy sauce and citrus juices. Fold into the bread mixture. Sprinkle with salt and pepper. If the mixture seems too dry, add more broth or a little water. Spread the mixture into the prepared baking dish. Can be covered and refrigerated overnight until you are ready to bake. Let it come to room temperature first. Cover the pan with foil and put it into the oven for 20 to 25 minutes. Uncover and cook until the top is browned, about another 20 minutes. Let rest for 5 minutes before serving. Reserve 1 cup for another use if desired, such as the Round 2 Recipe Thanksgiving Pie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 47233,"Lefse (Potato Flatbread) 3 pounds red-skinned potatoes, peeled and cut into uniform pieces One 5-ounce can evaporated milk 2/3 cup neutral oil, such as canola 1/2 cup sugar 2 teaspoons kosher salt 2 1/2 to 3 cups all-purpose flour, plus more as needed Instructions: Bring a large pot of water to a boil over high heat. Add the potatoes and cook until tender, 15 to 20 minutes. Drain well. Rice the potatoes into a large bowl. Add the evaporated milk, oil, sugar and salt and mix well. Let cool, then cover and refrigerate for a few hours and up to overnight. When ready to make the lefse, add 2 1/2 cups flour to the potato mixture and mix well. The dough should be sticky and hold together, but not so sticky it's impossible to work with; if necessary, add the remaining 1/2 cup flour. Divide the dough into 2 logs. Cut each log into 9 or 10 pieces and shape into small balls. Work with one dough ball at a time and keep the rest in the fridge. Heat a grill pan over medium-high heat (or a lefse grill to 400 degrees F). Generously dust a work surface with flour and flour a rolling pin. Roll one dough ball in flour, then use the heel of your hand to press it into a thick disk. Roll the disc into a circle about 1/4 inch thick, lifting and flipping frequently so it doesn't stick; use more flour as needed. Use a large offset spatula to transfer the lefse to the grill pan (or lefse grill). Cook until the lefse is steaming and small bubbles appear on the uncooked side, about 1 minute. Flip and cook for another 1 minute on the second side. Transfer the lefse to a clean dish towel and cover with another. Repeat, stacking the lefse atop one another between the dish towels. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47234,"Chianti Braised Osso Buco with Roasted Fennel and Fingerling Potatoes and Lemon Parsley Pesto 4 tablespoons pure olive oil Kosher salt and freshly ground black pepper 4 center-cut veal shanks (each about 2 inches thick) 3 whole, peeled cloves garlic 1 tablespoon tomato paste 2 cups good quality red wine, preferably Chianti 4 cups good-quality veal stock 2 sprigs fresh thyme 1 sprig fresh rosemary 1 bay leaf 12 fingerling potatoes, cut into 1/2-inch thick rounds 1 bulb fennel, cut into 1/2-inch strips, fronds removed and reserved 1 teaspoon ground fennel seed, lightly toasted 1 shallot, minced 1 tablespoon coarse sea salt 1 bunch flat-leaf parsley, leaves only 1 garlic clove, minced 1 lemon, zested 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat oven to 325 degrees F.
Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Season the shanks with salt and pepper and brown them in the Dutch oven, turning once, until well-browned, about 4 minutes per side. Transfer the shanks to a plate.
Discard all but 1 tablespoon of the oil and return the Dutch oven to medium heat. Add 2 garlic cloves and cook, stirring, until lightly browned. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes. Raise the heat to high, pour in the wine, and reduce by 1/4. Add the veal stock, 1 thyme sprig, rosemary, and bay leaf and bring to a boil. Arrange the shanks in the Dutch oven, cover, and transfer to the oven. Braise the shanks until the meat is tender and pulling away from the bone, about 2 1/2 hours. Remove from oven and let rest for 30 minutes.
Raise the oven to 350 degrees F.
Heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add the potatoes and cook, stirring, until golden brown. Add the fennel strips and cook, stirring, until lightly browned. Stir in the remaining garlic clove and thyme sprig and season with salt and pepper. Transfer the skillet to the oven and cook until the potatoes are tender, about 10 minutes.
Sprinkle the fennel-potato mixture with fennel seed and shallot and cook 2 minutes more. Turn off the oven, and leave the skillet inside to keep warm.
Meanwhile, make the pesto: Combine the parsley, garlic, and lemon zest in a food processor and pulse until chopped. While the motor is running, drizzle in the oil until a smooth paste is formed. Season with salt and pepper.
When ready to serve, divide the fennel-potato mixture among plates and sprinkle with a little of the reserved fennel fronds. Place a veal shank on each plate, spoon over some of the sauce, and top with a little of the pesto. Sprinkle shanks with the sea salt and serve. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 47235,"Hidden Horror Black Widow Cake One 15.25-ounce box chocolate cake mix (plus required ingredients) Nonstick cooking spray, for the bowl and parchment
16 ounces bittersweet chocolate, finely chopped 16 chocolate cream-covered biscuit sticks, such as Pocky 1 tablespoon coconut oil
1/3 cup chocolate or vanilla frosting 6 candy eyes 1 tube store-bought red decorating icing Red sanding sugar, for decorating 3 cups mini marshmallows 2 tablespoons chocolate sprinkles One 11.75-ounce jar strawberry ice cream topping Instructions: Prepare the chocolate cake according to the package directions in two 8-inch cake pans and let cool completely. Spray an 8-inch bowl with cooking spray. Line it with plastic wrap as neatly as possible and spray the wrap with cooking spray. Put in the freezer until very cold.
Line a baking sheet with parchment and spray with cooking spray. Microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until melted, about 3 minutes. Let cool for 5 minutes.
Cut off 1 inch from the chocolate ends of 8 biscuit sticks, so you have 8 short and 8 regular-size sticks total. In same-length pairs, dip the chocolate ends into the melted chocolate and lay them on the prepared baking sheet so that they overlap slightly in the shape of a V. Refrigerate until set.
Stir the coconut oil into the remaining chocolate.
Remove the prepared bowl from the freezer and brush the inside with 1/4 cup of the chocolate, then refreeze until firm, about 10 minutes. Repeat 4 more times, each time making sure the chocolate goes all the way to the rim of the bowl and doesn't pool in the bottom. Freeze until solid, about 30 minutes.
Put one cake layer in the bowl of a food processor and pulse to fine crumbs. Add the frosting and pulse until it just comes together. Form into a ball that is slightly flattened on the bottom where it will sit on the platter, and freeze for 30 minutes. Remove from the freezer and brush to coat with the chocolate mixture. Refreeze for 15 minutes, then repeat 2 more times. On the final time, affix the eyes to the ball in the shape of a horseshoe. Attach a small round piping tip (1S or 2) to the tube of red decorating icing, and outline each eye with icing. Fill the chocolate-lined bowl with the marshmallows. Top with the remaining cake layer and then flip it out onto a large serving platter. Remove the plastic wrap from the chocolate dome. Arrange the head so it touches the chocolate dome body. Drizzle the body with the remaining chocolate mixture and sprinkle with the chocolate sprinkles. Make a black widow marking by piping a red hourglass on the upper third of the body close to the head. Sprinkle it with red sanding sugar. Position 4 biscuit stick legs on each side of the body, making sure the 2 shorter ones go in the middle; gently push the legs into the dome about 1 inch.
When ready to serve, heat the strawberry topping in a small saucepan over medium heat until it boils. Slowly pour it over the spider's body to reveal all the eggs inside. Then run, screaming for your life.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47236,"Fusilli with Roasted Red Peppers, Feta, and Herb Dressing 2 tablespoons lemon juice 1/2 cup extra-virgin olive oil 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped 1 pound fusilli or other spiral pasta 1/2 red onion, sliced 2 1/2 ounces sliced black olives 1 (12-ounce) jar roasted sliced red peppers, drained 4 ounces crumbled feta cheese Instructions: For dressing: Place all ingredients in a jar. Close lid tightly and shake until blended. In a large pot of lightly salted water, cook pasta according to package directions. While pasta is cooking, soak red onion in ice water to mellow its flavor. Drain cooked pasta and place in a large bowl. Drain onions and pat dry, add to pasta, Add dressing, olives, peppers and feta to warm pasta and toss. Serve at room temperature. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 47237,"Blaff Salt and freshly ground pepper to taste 6 allspice berries, crushed 3 cloves garlic, crushed 1 Scotch Bonnet-type cl, pricked with a fork 6 limes, juiced 4 small red snappers, scaled and cleaned with the heads on 1 1/2 quarts water 1 small onion, sliced 1 bouquet garni: 1 sprig fresh thyme or 1/4 teaspoon dried, 2 chives, 1 sprig parsley Instructions: Prepare a marinade of salt and pepper, half the allspice, 1 garlic clove, cl, and half the lime juice. Place the fish in a bowl, cover with the marinade, and set aside for 1 hour. When ready to cook, place all of the remaining ingredients except the other half of lime juice and fish in a heavy pot and bring to a boil. When the water is at a rolling boil, place the fish in the liquid (listen for the blaff!) and allow it to return to the boil. Remove the fish and serve them in bowls covered with their cooking liquid and the remaining lime juice. Blaff is traditionally served with white rice. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 47238,"Chicken Florentine Mac and Cheese 1 pound elbow macaroni 6 tablespoons salted butter
1 pound boneless, skinless chicken breast, cut into small cubes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1/2 cup chicken stock
2 cups whole milk
1/2 cup heavy cream
1 cup shredded white Cheddar
1 cup shredded fontina cheese 2 teaspoons cornstarch
8 ounces white processed cheese, such as Velveeta or queso blanco, cubed 3 cups baby spinach
1 1/2 cups halved cherry tomatoes
1/4 cup chopped fresh parsley
Instructions: Cook the pasta according to the package instructions. Drain and set aside. Heat half the butter in a braiser over medium heat. Add the chicken, then sprinkle with a pinch of salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 4 minutes. Add the garlic, then stir and cook briefly. Add the chicken stock, scraping the bottom of the pan as it boils. Add the milk, cream and the remaining 3 tablespoons butter and cook, stirring, until it is warmed through and the sauce is simmering. Toss together the Cheddar, fontina and cornstarch in a bowl. Sprinkle the shredded cheese mixture into the pan, stirring constantly until the cheese is completely melted. Add the processed cheese cubes and allow them to melt. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the cooked macaroni, the spinach and tomatoes, then stir until well combined. Taste and adjust the seasonings. Garnish with the fresh parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47239,"Festive Fruitcake Crisco? Flour No-Stick Spray 2 cups water 1/4 cup Crisco? Pure Vegetable Oil 2 large eggs 2 (16.6 oz.) pkgs. Pillsbury? Date Quick Bread 2 cups pecan halves 2 cups raisins 2 cups candied cherries, halved 1 cup cut-up candied pineapple 1/4 cup Smucker's? Apple Jelly or Smucker's? Red Raspberry Fruit Syrup Additional cherries and pecans for garnish if desired Instructions: HEAT oven to 350 degrees F. Spray bottom and sides of 12-cup fluted tube pan or 10-inch tube pan with flour no-stick cooking spray. COMBINE water, oil and eggs in large bowl. Beat well. Add quick bread mix, pecans, raisins, cherries and pineapple. Stir with spoon until combined. Pour into prepared pan. BAKE 1 hour 25 minutes to 1 hour 35 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes. Remove from pan. Cool 1 hour longer or until completely cooled. WRAP tightly in plastic wrap or foil. Refrigerate at least 8 hours. Store in refrigerator for up to 2 weeks or in freezer for up to 3 months. Just before serving: HEAT jelly or syrup in microwave 10 seconds or until melted and smooth. Brush over fruitcake. Garnish with additional cherries and pecans, if desired. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 47240,"Gingerbread House 5 1/2 cups flour 1 tablespoon ginger 1 teaspoon baking soda 1 cup solid vegetable shortening 1 cup granulated sugar 1 1/4 cups dark molasses 2 eggs, lightly beaten Frosting, either store-bought or homemade Brightly colored candies such as gumdrops, licorice, peppermint sticks, etc. Instructions: Preheat oven to 350 degrees. Mix 5 cups of flour, the ginger and baking soda in a large bowl. Set aside. Cream shortening and sugar in large bowl with mixer. Add molasses and lightly beaten eggs. Blend well. Gradually add dry ingredients. Knead in remaining flour, if necessary. Chill dough 1 hour for best rolling results. Lightly grease cookie sheets. Roll out dough to 1/8-inch thick directly onto cookie sheets. Cut patterns, removing excess dough. Chill 10 minutes before baking. Bake for 5 to 8 minutes. Let cookies cool. Next, to assemble house, you will want to make a simple cardboard house to use as your base to help hold the house together. Begin applying cookies to the cardboard using your frosting as glue. Once cookies cover the entire house you can decorate with colorful candies such as gumdrops, peppermint sticks and licorice. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 47241,"Slow Scrambled Eggs with Crabmeat and Chives 4 tablespoon plus 1 teaspoon unsalted butter 8 whole eggs, beaten with 2 tablespoons whipping cream Salt and pepper, to taste 1 cup fresh lump crabmeat, picked over for shells 2 tablespoons fresh snipped chives 1 cup fresh wild mushrooms, sliced 2 teaspoons butter Salt and pepper 8 toast points Instructions: Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.; WILD MUSHROOMS: Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47242,"Hungarian Pork and Potatoes 1 large pork tenderloin (about 1 1/4 pounds) 1 tablespoon sweet paprika, plus more for topping Kosher salt 2 tablespoons extra-virgin olive oil 1 pound small red-skinned potatoes, chopped
1/2 head green cabbage, shredded
1 onion, sliced 1 cup low-sodium chicken broth 1 tablespoon packed light brown sugar 2 tablespoons apple cider vinegar 3 tablespoons chopped fresh herbs (such as dill and/or parsley) 1/3 cup low-fat sour cream Instructions: Preheat the oven to 425 degrees F. Rub the pork all over with 2 teaspoons paprika and 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a large Dutch oven or pot over medium-high heat. Add the pork and cook, turning until browned, 3 minutes. Remove to a rimmed baking sheet. Roast until a thermometer inserted into the center reaches 145 degrees F, about 18 minutes. Let rest 5 minutes. Meanwhile, wipe the pot clean and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned, 4 minutes. Stir in the cabbage, onion, the remaining 1 teaspoon paprika and 1/2 teaspoon salt. Cover and cook, stirring occasionally, until the cabbage wilts slightly, about 4 minutes. Add the broth and brown sugar. Bring to a boil, then reduce the heat to medium low; cover and cook until the vegetables are tender, 8 to 10 minutes. Stir in the vinegar. Increase the heat to medium high; cook until the sauce is reduced, 4 minutes. Add the herbs. Slice the pork; serve with the vegetables. Top with the sour cream and more paprika. ","[Blaufr?nkisch, Tempranillo, Garnacha, Barbera]" 47243,"Raspberry-Peanut Butter Chocolate Truffles With Cocoa Powder 12 ounces bittersweet or semisweet chocolate 1 cup heavy cream 1 tablespoon unsalted butter Pinch of salt 1/2 teaspoon vanilla extract 1/2 teaspoon raspberry extract 1/4 cup peanut butter Cocoa powder, for coating Instructions: Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.) Whisk in the vanilla and raspberry extracts, then stir in the peanut butter. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in cocoa powder. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.) ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]

" 47244,"Apple-Jack Chicken Pizza with Caramelized Onions 3 tablespoons LAND O LAKES? Butter 2 large sweet onions (such as Maui or Walla Walla), very thinly sliced 1/2 teaspoon dried thyme leaves 1/8 teaspoon salt 1/8 teaspoon pepper 1 can (13.8 oz.) Pillsbury? refrigerated classic pizza crust 1 unpeeled large Red Delicious apple, thinly sliced 1/2 teaspoon Domino? or C&H? Granulated Sugar 3 cups cubed cooked chicken breast 1/3 cup cooked real bacon bits (from 3-oz. package) 2 medium green onions, sliced (2 tablespoons) 1 1/2 cups shredded pepper Jack cheese (6 oz.) 1 1/2 cups shredded Cheddar cheese (6 oz.) Instructions: In 12-inch skillet, melt 2 tablespoons of the butter over medium heat. Add sweet onions and thyme; cook about 20 minutes, stirring occasionally, until soft and golden. Stir in salt and pepper. Remove onions from skillet; set aside. Heat oven to 425 degrees F. High Altitude (3500-6500 ft): No change. Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 14x10-inch rectangle. Bake 7 to 11 minutes or until light golden brown. Reduce oven temperature to 375 degrees F. Meanwhile, in same skillet, melt remaining 1 tablespoon butter over medium heat. Add apple and sugar; cook 4 to 6 minutes, stirring occasionally, until sugar is melted and apple is slightly soft. Spread onion mixture over partially baked crust. Top evenly with chicken, apple mixture, bacon, green onions and cheeses. Bake 10 to 20 minutes longer or until cheeses are melted and crust is golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47245,"Tomato Beer or Red Rooster 8 ounces English dark ale or Pilsner 1 shot (1-ounce or 2 tablespoons) fresh tomato juice Instructions: Add a shot of tomato juice to the ale in a pilsner glass. Cook's Note: If you add a splash of hot sauce, this drink becomes a Ruddy Mary. ","[Pinot Grigio, Sauvignon Blanc, Ros]" 47246,"Fried Crab Wontons 2-inch piece fresh ginger, grated 2 shallots, chopped 1/2 carrot, chopped 1 green onion, chopped 2 tablespoons chopped fresh cilantro leaves 1 tablespoon peanut oil 1/2 lemon, juiced 2 tablespoons mayonnaise 1 pound lump crabmeat (Dungeness, if you can get it), picked through for shells 1 (12-ounce) package square wonton wrappers 1 egg white, for brushing Salt and freshly ground black pepper Cornstarch, for dusting Vegetable oil, for deep-frying 3/4 cup soy sauce 3 tablespoons dark sesame oil 3 tablespoons rice wine vinegar 2 teaspoons minced fresh ginger Instructions: Combine in a food processor the ginger, shallots, carrot, green onion, cilantro, peanut oil and lemon juice. Pulse until fine. Put vegetable mixture in a mixing bowl, add the mayonnaise and the crabmeat and season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton. Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn't seep out. You can leave them this shape or continue on by brushing the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. (When these are folded they look like Pope hats.) Heat 2 to 3 inches of oil in a deep heavy saucepan to 370 degrees F on a deep-fry thermometer. Add a few of the wontons to the oil and cook, turning them 3 or 4 times to get them nicely browned all over. Carefully lift them out of the pan with a slotted spoon and onto a paper towel-lined platter to drain. Keep going to cook all of the wontons. Stir together the dipping sauce and serve with the wontons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47247,"Turmeric and Cumin Chicken with Chiles, Cinnamon Oranges and Olive-Chickpea Couscous 1 whole chicken, cut up (remove the skin from the legs and breasts, and reserve the wings) Kosher salt 1 lime 2 oranges 3 cloves garlic, finely chopped Sea salt 3 tablespoons EVOO 1 rounded tablespoon turmeric 1 1/2 teaspoons cumin seeds (half a palmful) 4 small fresh bay leaves Two 3-inch cinnamon sticks 2 serrano or jalapeno peppers, halved lengthwise 1 cup cracked green olives or olive mix 2 tablespoons butter One 14-ounce can chickpeas, drained and rinsed Handful of fresh cilantro or parsley leaves, finely chopped 1 1/2 cups couscous Instructions: Put the chicken wings in a small pot. Cover with water and sprinkle with salt. Simmer gently for 30 minutes. Meanwhile, combine the remaining chicken pieces with the juice of the lime, the juice of 1 orange and half the garlic. Sprinkle liberally with sea salt and toss to coat. Cover and marinate at room temperature for at least 45 minutes and up to 1 hour. Heat the EVOO in a large skillet over medium-high heat. Add the turmeric and cumin seeds and stir for a minute to toast the spices. Add the bay leaves, cinnamon sticks and cl peppers, and cook for a minute or 2 more. Add the chicken and turn to coat it with the spiced oil, then cook until the chicken is lightly browned, about 10 minutes. Slice the remaining orange and add it to the pan along with the olives. Cook until heated through. Remove the chicken wings from the poaching liquid, and add 1 cup of the liquid to the pan. Partially cover and simmer for 20 more minutes. Remove the cinnamon sticks. (If you aren't serving the chicken immediately, cool and then store it in the refrigerator. Store any leftover poaching liquid separately. Reheat the chicken over medium heat and prepare the couscous before serving.) Combine 1 1/2 cups reserved poaching liquid, the butter, chickpeas and cilantro in a large saucepan. Bring to a boil, and then stir in the couscous. Turn off the heat, cover the pan and let stand for 5 minutes. Fluff with fork. Serve the couscous with the chicken. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 47248,"Tropical Avocado Salsa 1 tablespoon chopped peeled fresh ginger 1 jalapeno, seeded if desired, chopped 1/2 clove garlic, chopped Kosher salt 1 cup finely chopped fresh pineapple, plus more for garnish 1/2 cup fresh cilantro leaves, coarsely chopped, plus a few sprigs for garnish 1/4 cup finely chopped red onion 1/2 cup grape tomatoes, quartered 2 ripe avocados, peeled, seeded and chopped
2 tablespoons fresh lime juice Sweet potato, blue corn and plantain chips, for dipping Instructions: Place the ginger, jalapeno and garlic on a cutting board. Using a large knife, chop the ingredients together until they are minced and well combined. Sprinkle the mixture with 1/4 teaspoon salt and use the side of the knife to work the mixture into a coarse paste. Transfer the paste to a medium bowl and add the pineapple, chopped cilantro, onions, tomatoes and avocados. Toss gently to combine. Add the lime juice and 3/4 teaspoon salt and toss again. Taste and add additional salt if desired. Transfer the salsa to a serving bowl and garnish with a few pieces of diced pineapple and cilantro sprigs. Serve with the chips. Cook's Note: If you're making this salsa ahead of time, you can refrigerate it, covered, for up to 4 hours. When ready to serve, stir well, transfer to a serving bowl and garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 47249,"Ahi Tuna 2 slabs ahi tuna 1/2 cup soy sauce 1/2 cup olive oil Worcestershire sauce, to taste 1 tablespoon minced ginger 1 tablespoon minced garlic Instructions: Preheat grill. Place tuna in a glass bowl. Combine rest of ingredients and pour over the tuna. Marinate tuna for at least 1 hour. Place directly on hot grill for 1 minute or until desired doneness. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 47250,"Cheddar and Apple Grilled Cheese 2 slices thick-cut bacon 1 teaspoon brown sugar
1/2 yellow onion, sliced thin
3 tablespoons salted butter, at room temperature
2 thick slices hearty multi-grain bread
1 tablespoon mayonnaise
3 ounces grated white Cheddar
1/2 Granny Smith apple, sliced
1 tablespoon whole-grain Dijon mustard
Instructions: In an 8-inch nonstick skillet over medium heat, cook the bacon until crisp, about 5 minutes. Tear in half and set aside. Into the same skillet, add the brown sugar, onions and 1 tablespoon of the butter. Cook, stirring as needed, until the onions are golden, about 5 minutes. Transfer to a plate and set aside. Build the grilled cheese by spreading one piece of bread with the mayonnaise. Sprinkle half of the grated cheese on top, followed by the onions. Place the apple slices and bacon on top of the onions, then add the rest of the cheese. Spread the other slice of bread with the mustard and put it mustard-side down on top of the cheese. Spread the outside of the top bread slice with 1 tablespoon butter. Transfer the sandwich to the skillet over medium-low heat, butter-side down. Spread the top of the sandwich with the remaining tablespoon butter. Toast each side of the sandwich until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Cut in half and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 47251,"Salted Bourbon Caramel Milkshake 4 ounces (1/2 cup) bourbon, optional 1 cup sugar 3/4 cup heavy cream 2 tablespoons unsalted butter 1 teaspoon flaky sea salt, plus extra for topping 1/2 teaspoon vanilla extract 1 cup vanilla bean ice cream 1/2 cup whole milk 1 cup whipped cream Instructions: Pour 1/3 cup water and the bourbon into a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar.
Once the sugar turns a rich, deep brown, remove the pan from the heat and carefully pour in the cream, taking care as it will splatter a little. Add the butter, salt, and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce-this makes it shiny and rich.
Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Combine the ice cream, milk, and the remaining caramel sauce in a blender, reserving a little of the caramel for the topping. Blend until smooth and pour into the glasses. Top each with a little whipped cream, a pinch of sea salt, and a drizzle of the reserved salted caramel sauce. ","[Burgundy, Port, Tawny Port, Moscato]

" 47252,"Cranberry Crusted Baked Brie ? cup finely ground Crunchmaster Rosemary & Olive Oil Multi-Seed Crackers Crunchmaster Multi-Seed Rosemary & Olive Oil Crackers 1 cup fresh or frozen cranberries ? cup sugar 2 tbsp. gluten free flour ? cup water 1 large egg, beaten 1-7 Ounces round of brie 2 tbsp. unsalted butter 2 tbsp. olive oil Instructions: Combine cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and boil gently for 10 minutes stirring occasionally and gently mashing the cranberries with the back of a spoon. Let cool. Put the flour, egg and cracker crumbs on individual dinner plates. Coat the brie first in the flour, then the egg and finally the cracker crumbs, making sure it is completely coated. Heat the olive oil and butter in a medium skillet over medium heat. When the butter is melted and the oil is hot, add the brie and cook for about 2 minutes per side or until golden brown. Place the brie on a serving plate and top with the cranberries. Serve with Crunchmaster Multi-Seed Rosemary & Olive Oil Crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47253,"Pesto with Fusilli 1 pound fusilli pasta 3 cups fresh basil 2 tablespoons lightly toasted pine nuts 3 garlic cloves 3 cups extra-irgin olive oil Pinch salt 1/2 teaspoon cracked pepper 1 cup grated Parmesan Instructions: Bring a pot of water to a boil, add pasta, and cook to al dente. In a food processor, combine basil and pine nuts, and blend. Add the garlic and drizzle in the olive oil while the processor is in operation. When the mixture turns to a paste, add the salt, pepper, and Parmesan, and pulse until well blended. To serve, simply combine the pasta and pesto together, and sprinkle Parmesan on top. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 47254,"Sunny\u2019s Butterflied Roast Turkey with Easy Orange Spice Rub 1/4 cup kosher salt 1/2 teaspoon whole black peppercorns
1 bunch fresh thyme
1 bunch fresh sage
1 orange, halved
One 10- to 14-pound turkey 1 stick (8 tablespoons) unsalted butter, cold, cut into small dice
Olive oil, for drizzling
3 tablespoons ground cumin 2 tablespoons hot Hungarian paprika
1 tablespoon chili powder
Zest of 1 orange
Kosher salt and coarsely ground black pepper
3 tablespoons honey Juice of 1 orange
Orange slices Fresh sage sprigs
Fresh thyme sprigs
Instructions: For the brine: Combine the salt, peppercorns, thyme, sage, orange and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely. For the turkey: To brine the turkey, place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space for the brine. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, orange and peppercorns. Refrigerate at least overnight and up to 3 days. When ready to cook, remove the turkey from the brine and discard all of the brining liquid and solids. Pat the turkey dry with paper towels. To butterfly the turkey, using kitchen shears or a knife, cut out the backbone of the turkey. Break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird. For the rub: In a medium bowl, mix together the cumin, paprika, chili powder, orange zest, a pinch of salt and a few grinds of pepper. Reserve 1 tablespoon of the rub in a small bowl and set aside. Drizzle the turkey with olive oil and sprinkle with the rub. Gently rub into the skin. Place the turkey cavity-side down on a rack in a roasting pan and allow to sit on the countertop for about 2 hours to come to room temperature. For the glaze: To the reserved 1 tablespoon of rub, stir in the honey and orange juice until smooth. Set aside. Preheat the oven to 400 degrees F. Add 1 to 2 inches of water to the bottom of the roasting pan. Place the turkey in the oven, lower the heat to 350 degrees F and roast for 30 minutes. Remove the turkey from the oven and brush the glaze over the skin. Return to the oven and continue to roast, glazing every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours. Let the turkey rest at room temperature before carving, tented with aluminum foil, until it comes up to 165 degrees F, about 30 minutes. Plate the turkey and garnish with orange slices and sage and thyme sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47255,"Red Wagon Pizza 1 pound whole-grain flour, plus more for dusting 10 ounces very cold water 2 teaspoons active dry yeast
Sea salt
One 16-ounce can crushed tomatoes
One 16-ounce can whole Roma tomatoes
1/4 cup oregano
2 tablespoons crushed red pepper
2 tablespoons garlic salt
One 16-ounce jar mild banana peppers
8 ounces whole-milk mozzarella
8 ounces whole-milk provolone
1 pound uncooked Italian sausage, casings removed
1 small sopressata, sliced into long ribbons rather than rounds Instructions: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw 1 tablespoon sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. After the dough rests, return to the mixer and mix in 1-minute increments until the dough passes a window test to verify gluten development (see Cook's Note). Once gluten development is verified, leave the dough in the mixing bowl, cover and place in the refrigerator until it doubles in size, about 2 hours. While the dough is doubling, pour the crushed tomatoes and whole tomatoes into a food processor. Add the oregano, crushed red pepper and garlic salt and process until smooth. Cover and place in the refrigerator until ready to use. Place a pizza stone in the oven and preheat the oven to the highest temperature it will allow (500 to 550 degrees F; never set it to broil). Drain the banana peppers. Chop them roughly and set aside. Grate the mozzarella and provolone, and toss them together in a large bowl. Once the dough has doubled in size, divide it into approximately three to four 9-ounce balls. Take 1 ball and reserve the remaining for another use. In the palm of your hand, rotate the ball of dough in a circular pattern until the top of the ball is smooth. Don't be afraid of the dough ball. If you mess up, just knead the dough and wait for it to rise and try again. Throw some flour down on a clean, dry surface and press the dough ball flat. Once the ball is flat, focus on the edges of the ball by pressing the edge completely flat against the work surface. This will leave a higher point in the center of the dough ball. Now, flip the dough ball over and slowly start to stretch the dough a little at a time from the edge while pushing down slightly in the middle. Again, don't be afraid: if you mess up, just ball up the dough and wait for it to rise, and try again. The dough should be shaped into a 12- to 14-inch round. Place the round on a flour-dusted pizza peel or cutting board. Ladle some of the tomato sauce onto the dough and float the bottom of the ladle over the dough until the sauce reaches roughly 1/2 inch away from the edge. Do not go over the edge: the sauce will make it difficult for the dough to slide off the peel. Reserve the remaining sauce for another use. Lightly sprinkle the cheese blend over the sauce, being certain to cross the sauce-dough line; this is called anchoring the cheese. You will still want to see some of the sauce through the cheese. Avoid putting too much on; it should be like a screen of cheese. Crumble some uncooked Italian sausage and sprinkle it evenly onto the pizza. Then sprinkle on some banana peppers. This next step is important: Take your ribbons of sopressata and curl them into an 'S' shape so they can stand upright, allowing the top of the sopressata to cook faster than the cheese. When building your Red Wagon Pizza, always think of the architecture of the pizza and how it will be cut and eaten. This will help you avoid having slices with no ingredients on them. Slide the pizza onto the pizza stone. If it is not sliding, lift the edge and gently blow on the flour to get the dough to float then slide it onto the pizza stone. Bake, checking the pizza occasionally, until the cheese is golden brown and the crust is cooked through, about 8 minutes. Remove the pizza from the oven and place it onto a cooling rack to cool for 1 to 2 minutes. Slide it onto a cutting board, cut and enjoy! ","[Barolo, Barbaresco, Chianti, Montepulciano]" 47256,"Divine Chicken Divan 5 tablespoons unsalted butter, plus more for the dish
Kosher salt 1 large head broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices (about 5 cups) 1 tablespoon chopped fresh sage 5 tablespoons all-purpose flour 3 tablespoons dry sherry (or chicken broth) 1 cup low-sodium chicken broth 1 cup milk 1 cup heavy cream Pinch of freshly grated nutmeg Freshly ground pepper 1 bunch scallions, chopped (about 1 cup) 1 1/2 cups shredded gruyere cheese (about 6 ounces) 1 cooked 3 1/2-pound chicken, meat removed and cut into chunks, skin and bones discarded (3 to 3 1/2 cups meat) 1/2 cup sliced or slivered almonds, toasted 1/2 cup grated parmesan cheese 1/4 cup breadcrumbs Instructions: Preheat the oven to 400 degrees F and butter a shallow 3-quart casserole dish. Bring a large saucepan of salted water to a boil. Add the broccoli and cook until bright green and almost tender (you still want it to have a little bite; it will cook more in the oven). Drain; cool under cold running water and pat very dry. Set aside. Melt 4 tablespoons butter in a large saucepan over medium heat. When the butter is melted, add the sage and let sizzle a minute, then add the flour. Cook the roux (or else it will taste like raw flour), whisking, for 2 to 3 minutes, without letting it brown. Pour in the sherry (or broth) and cook to reduce it away, about 1 minute. Whisk in 1 cup broth, the milk, heavy cream and nutmeg and season with salt and pepper. Bring to a simmer and cook, whisking occasionally to get out any lumps, until thickened, 6 to 7 minutes. Stir in the scallions and gruyere until the cheese is melted, then remove the sauce from the heat. In a large bowl, mix together the sauce, broccoli, chicken and almonds until thoroughly coated. Pour into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon butter in the microwave, then toss with the parmesan and breadcrumbs. Sprinkle the mixture over the top of the casserole. Bake until browned and bubbling, about 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47257,"Mini Hawaiian Chicken Skewers 1/2 cup teriyaki sauce (the thick variety) 1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced 1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper Olive oil, for the grill pan
Instructions: Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside. Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side. Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 47258,"Plantain Fritters 3 ripe plantains 1/2 teaspoon baking powder 1 tablespoon salt 1/2 teaspoon crushed garlic 1/2 teaspoon black pepper, optional 1/4 cup vegetable oil Instructions: Wash plantains and cut into thirds; leaving the skin on. Place the pieces in a medium pan with water; cover, and bring to a boil. Cook until the flesh is soft, about 15 minutes Drain and peel the plantains and transfer to a large bowl. Mash to a smooth consistency and add the baking powder, salt, garlic, and pepper. Mix well. Using your hands, form small, thin cakes about 2 1/2 inches in diameter. Heat oil in large skillet until very hot. Fry the cakes until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve with the Chicken Rundown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47259,"Split Pea and Smoked Ham Soup 2 tablespoons olive oil 3 stalks celery, chopped
3 cloves garlic, chopped
2 parsnips, peeled and chopped
1 large onion, chopped (about 2 cups)
Kosher salt and fresh ground pepper Kosher salt and fresh ground pepper
2 sprigs fresh oregano
2 sprigs fresh thyme
1 bay leaf
2 ounces bourbon
1 pound split peas, picked through for pebbles then rinsed with cold water
One 8-ounce piece smoked ham
8 cups chicken broth
1/2 baguette, sliced and toasted
Instructions: In a large sauce pot, heat the olive oil over medium heat. Add the celery, garlic, parsnip and onion, and saute for 15 minutes to build flavor, seasoning with salt and pepper as you go. Add the oregano, thyme and bay leaf, and cook on low for 3 more minutes. Turn the burner off and add the bourbon, return to the heat and reduce for 3 minutes. Add the split peas, ham and stock. Remember to season lightly as you cook. Cook until the peas are tender and the soup has reduced to the desired consistency, about 1 hour. Pull the ham piece and herbs from the pot and, using an immersion blender, blend the soup until mostly smooth. Cut the ham into 1/2-inch pieces and add back to the pot. Serve with the toasted baguette. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47260,"Tie-Dye Cookies 3 1/2 cups all-purpose flour*, plus more for dusting 1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened apple sauce
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
Assorted gel food coloring, such as red, yellow and blue
Sanding sugar, for rolling
*If you don\u2019t plan on eating the raw dough or letting kiddos play with it, you can skip heating the flour and will only need 3 cups, plus more for dusting. Instructions: To heat the flour, place it in a microwave safe bowl and microwave in 30 second increments, stirring after each, until an instant read thermometer stuck into a few different spots of the flour reaches 180 degrees F. Let cool. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together 3 cups of the flour, salt, baking powder and baking soda. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and granulated sugar until fluffy, 3 to 4 minutes. Add the applesauce and mix until combined. Mix in the vanilla and almond extracts. Add the dry ingredients and mix until combined. Divide the dough among 3 bowls and add food coloring, keeping the colors separate. Wearing disposable gloves, knead in the color by hand, or stir it in with a spatula, until homogenous. If you don't have gloves, you can use a zip-top plastic bag. You can play with and bake the dough now (dust with a little more flour if it gets sticky) or you can put it in an airtight container and refrigerate for an hour or overnight to play with and bake later. Roll each batch of dough into a log about 2 1/2 feet long and 1 inch wide. Line up the three logs of dough and cut each into 6 equal portions. Twist one portion of each of the colored doughs together and roll into a ball to create the desired tie-dye pattern. Roll in sanding sugar, place on the prepared baking sheet and gently press down using your hand. Repeat with the remaining dough, placing the finished cookies an inch apart. Bake until very lightly browned on the bottom but still gooey on the inside, about 10 to 12 minutes. Let cool slightly and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 47261,"Instant Pot Korean Style Short Ribs 1/4 cup soy sauce 3 tablespoons gochujang (Korean red cl paste) 2 tablespoons peeled and grated ginger
2 tablespoons dark brown sugar 1/2 pear, peeled, cored and grated on the large holes of a box grater 2 cloves garlic, finely grated 3 tablespoons toasted sesame oil 2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style) 2 scallions, green part only, sliced thinly on the diagonal, plus additional for serving
1 hothouse cucumber, halved lengthwise and thinly sliced 2 tablespoons seasoned rice vinegar 1 to 2 teaspoons gochugaru (Korean red cl flakes) or 1 teaspoon crushed red pepper flakes 1 teaspoon toasted sesame seeds, plus additional for serving 1 teaspoon granulated sugar Kosher salt Serving suggestion: Steamed rice
Instructions: Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot?. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside. Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve. For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side. Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
","[Pinot Noir, Grenache, Tempranillo, Barbera]" 47262,"Spicy Sweet Sticky Wings with Crispy Rings 2 pounds chicken wings Salt and freshly ground black pepper 1/2 cup orange marmalade 1 tablespoon poultry seasoning 2 tablespoons chili sauce 3 medium yellow onions, cut into 1/4-inch slices 1/2 cup buttermilk 1/2 cup cornmeal 1/2 cup all-purpose flour 1 teaspoon paprika 2 cups canola oil Salt and fresh ground black pepper Instructions: For Chicken Wings: Preheat oven to 375 degrees F. Place the wings onto a nonstick baking sheet and season with salt and pepper. Cover with foil and bake 30 minutes. In a large measuring cup whisk together orange marmalade, poultry seasoning and chili sauce and set aside. Remove chicken from oven and turn oven to broil. Remove foil and pour sauce over top of wings making sure they are thoroughly coated. Place back in oven and broil for 5 minutes. Keep an eye on them to make sure the sauce does not burn. For Onion Rings: Combine sliced onions and buttermilk in a large bowl. Toss to coat and let soak for 5 minutes. Pour oil into large skillet over medium heat and heat to 375 degrees F. Mix flour, cornmeal and paprika in a baking dish. Drain onion rings. Working in batches, add a few onion rings to flour mixture at time and turn to coat. Add to the hot oil and fry until golden brown, about 2 minutes. Drain on a brown paper bag or paper towels. Sprinkle with salt and pepper and serve. If not serving immediately the rings can be held in a 250 degrees F oven for up to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47263,"Chocolate-Hazelnut Babka French Toast with Caramelized Bananas 1 loaf day-old chocolate-hazelnut babka, such as Breads Bakery, sliced 1-inch thick 5 large eggs plus 2 egg yolks 1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
Pinch ground cinnamon
Pinch fine sea salt
2 1/2 cups half-and-half
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons canola oil
Confectioners' sugar, for dusting
1 tablespoon unsalted butter 2 teaspoons granulated sugar
2 ripe (not overly) bananas, cut into 1/2-inch slices
1/2 cup maple syrup
Instructions: For the French toast: Put the babka slices on a rack set over a baking sheet and let dry for a few hours. Preheat the oven to 200 degrees F; put a baking sheet with a rack inside the oven. Whisk the eggs, egg yolks, sugar, vanilla, cinnamon and salt in a large bowl until smooth. Whisk in the half-and-half. Transfer the custard to a baking dish. Place a few slices of the babka in the custard and let sit, turning once, until completely soaked through, 5 minutes. Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick saute pan over medium heat until the butter foams. In batches (so you don't crowd the pan), cook the bread until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer the cooked French toast to the baking sheet to keep warm. For the caramelized bananas: Melt the butter in a medium nonstick pan over medium heat. Add the sugar and cook until it just turns light golden brown, about 3 minutes. Place the sliced bananas in an even layer in the pan and cook until the bottoms become caramelized, about 2 minutes. Flip and cook another minute. Add the maple syrup and cook until just heated through, about 2 minutes. Serve the French toast topped with caramelized banana and dusted with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 47264,"Watercress and Avocado Salad 1/2 cup extra virgin olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 large bunches watercress, stems removed, leaves washed and well dried 2 ripe avocados, halved, seeded, and peeled Instructions: Whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bite-sized pieces and toss with dressing. Divide salad among 6 serving plates. Thinly slice avocado halves into strips lengthwise. Garnish center of each salad with avocado and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47265,"Beef and Bean Chili with Toppings Bar 2 tablespoons vegetable oil 2 1/2 pounds ground beef (85 percent lean)
Kosher salt
1 large onion, chopped
3 tablespoons chili powder
1 1/2 teaspoons chipotle powder
2 tablespoons tomato paste
One 28-ounce can diced tomatoes
1 cup brewed coffee
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can pinto beans, rinsed and drained
Finely chopped cooked bacon Shredded Cheddar Crumbled cornbread
Corn chips
French fried onions
Chopped red onion
Finely chopped tomatoes
Sour cream
Instructions: For the chili: Heat the oil in a large Dutch oven over medium-high heat. Add the ground beef and 1 1/2 teaspoons salt and cook, stirring and breaking up any clumps with a wooden spoon, until brown, about 10 minutes. Transfer to a bowl with a slotted spoon. Reduce the heat slightly, add the onions to the pot, and cook, stirring occasionally, until softened, about 5 minutes. Add the chili powder and chipotle powder and cook for 30 seconds, stirring. Add the tomato paste; cook, stirring, about 30 seconds more. Return the browned meat to the pot and add the tomatoes, coffee and 2 cups water. Bring to a simmer, then reduce the heat to low and cook at a low simmer, partially covered, for 1 hour. Skim off excess fat that rises to the surface during cooking. After the hour, add the kidney beans and pinto beans. Continue cooking, partially covered, until the flavors have blended, another 30 minutes. For the toppings bar: Serve the chili in mugs. Line up all of the toppings in small bowls and dishes for guests to add as they like.
","[Malbec, Zinfandel, Tempranillo, Garnacha]

" 47266,"Black Beans and Rice 1/4 cup olive oil 2 onions, finely chopped 2 green bell peppers, chopped 3 garlic cloves, chopped 4 bay leaves 1 tablespoon ground cumin 2 cups long-grain white rice 4 (14-ounce) cans black beans, drained and rinsed 2 (14-ounce) cans diced tomatoes with green chiles drained 2 cups water 1/4 cup apple cider vinegar Kosher salt and freshly ground black pepper Instructions: Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes. Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 47267,"April Showers 1 ounce passionfruit puree 1/2 ounce artisanal pisco, such as Barsol Pisco Mosto Verde
1/2 ounce Simple Syrup, recipe follows 1 sprig fresh cilantro 3 ounces Moscato d'Asti Small slice of lime, for garnish 1 cup sugar Instructions: Put the passionfruit puree, pisco, Simple Syrup and cilantro into a cocktail shaker. Muddle the cilantro, add large ice cubes and shake. Double-strain into a champagne flute and fill with Moscato d'Asti. Stir gently will a bar spoon, garnish with a slice of lime and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Moscato d'Asti, Prosecco, Vinho Verde, Cava]" 47268,"White Chicken Chili Stew 1 tablespoon extra-virgin olive oil 1 bunch scallions, white and green parts, sliced (about 3/4 cup) 3 cloves garlic, chopped 1/2 to 1 jalapeno, stemmed, seeded and chopped 1 tablespoon chili powder Kosher salt 6 cups low-sodium chicken broth 1 18 -ounce bag frozen yucca, thawed, or 2 medium baking potatoes, peeled and cut into medium chunks 1 cup corn kernels, fresh or frozen and thawed 2 carrots, cut on bias into 1-inch pieces (about 1 cup) 1 to 2 chipotles in adobo sauce, sliced 1/2 rotisserie chicken, skinned and shredded into large pieces 1 19 -ounce can white beans, drained and rinsed 1/2 cup packed fresh cilantro, chopped Instructions: Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly. Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47269,"Rissole Potatoes 1 1/2 pounds small (about 1 1/2-inch) red potatoes 2 tablespoons plus 3/4 teaspoon kosher salt
1/4 cup plus 2 tablespoons salted butter, softened
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh chives
1/2 teaspoon black pepper
Instructions: Combine the potatoes and 2 tablespoons of the salt in a large saucepan. Add water to cover the potatoes and bring to a boil over high. Reduce the heat to medium and cook until the potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain in a colander. Melt 4 tablespoons of the butter in a saucepan over medium-high. Add the potatoes; cook stirring occasionally, until golden brown on all sides, 10 to 12 minutes. Combine the potatoes, parsley, chives, pepper, and the remaining 2 tablespoons butter and 3/4 teaspoon salt in a medium bowl; toss to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47270,"Roasted Halibut Fillets with Salsa Verde 3 tablespoons capers 3 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh basil leaves 3 tablespoons chopped parsley leaves 1 tablespoon chopped shallot Juice of 1 lemon Salt and pepper 2 (4 to 6-ounce) halibut fillets, roasted, using your favorite method Instructions: In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47271,"Blueberry Pie with Meyer Lemon Ice Cream 1 1/2 sticks cold unsalted butter, cut into pea-size pieces, plus extra for pie plate 1 cup all-purpose flour, plus extra for rolling
Pinch kosher salt
3 to 4 tablespoons ice water
2 pints fresh blueberries
1 Meyer lemon, zested and juiced 1/4 cup sugar
2 tablespoons cornstarch
Meyer Lemon Ice Cream, recipe follows 3 cups heavy cream 1 teaspoon vanilla extract
3 Meyer lemons, zested and juiced
1 cup sugar
6 large eggs
Instructions: Combine the butter, flour and salt in a food processor. Pulse, pulse, pulse until the mixture looks like finely grated cheese. Add half of the ice water and pulse again. The mixture should start to come together to form a rough ball; if it still seems dry, add the remaining ice water and pulse until it has formed a rough ball. Remove the mixture from the food processor to a clean work surface and form it into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour. (This can be done a few days in advance.) Preheat oven to 375 degrees F. Combine blueberries, lemon zest and juice, sugar and cornstarch in a large bowl. Toss to combine. Set aside. Remove dough from the refrigerator 20 to 30 minutes before using to allow it to soften up a bit. Dust the dough and a work surface with flour. Using a rolling pin, roll one disc of dough out, rotating the dough a quarter turn after each roll and dusting lightly with flour if it feels tacky, into an even 11-inch circle about 1/8-inch thick. Butter a 9-inch pie plate and lay the dough in the plate. (There should be about 1/2-inch dough hanging over the sides. If there is more than that, trim it with a sharp pair of kitchen shears.) Fold the dough underneath itself around the rim of the pie plate and pinch or crimp into desired shape. Roll out second disc of dough and slice into 1 1/2-inch strips. Fill the pie with blueberries and lattice the dough strips on top. Crimp the edges to seal. Bake until the internal temperature reaches 195 degrees F, about 50 minutes. Allow to cool and set, about 1 hour. Serve topped with Meyer Lemon Ice Cream. Prepare a large bowl of ice water and set aside. Combine the cream, vanilla extract, lemon zest and 1/2 cup sugar in a medium saucepan. Bring to a boil, turn off the heat and stir in lemon juice. Combine the eggs and the remaining 1/2 cup sugar in a small bowl and beat to a homogeneous consistency. Strain the cream mixture, then whisk a third of the cream mixture into the egg mixture. Immediately whisk the egg mixture back into the remaining cream mixture. Chill the mixture over the ice water bath. Churn the chilled mixture in an ice cream machine according to the manufacturer's directions. Transfer to a container and freeze, 2 hours. Special equipment: an ice cream machine ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47272,"Cranberry Salsa 1/2 cup canned whole cranberry sauce 1/4 cup chopped fresh cilantro leaves Zest and juice of 1 lime 1 jalapeno, coarsely chopped 1/2 white onion coarsely chopped, covered and microwaved for 1 minute 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 1/2 cup Mexican-flavored canned tomatoes, drained and chopped Kosher salt and freshly ground black pepper Serving suggestion: Serve with Turkey Taquitos, recipe follows. 2 cups plus 1 tablespoon vegetable oil 1/2 white onion, finely chopped 1 clove garlic, minced 1 tablespoon minced jalapeno 1 1/2 cups shredded cooked turkey 1 1/2 cups shredded jack cheese 1/2 cup Mexican-flavored canned tomatoes, drained and chopped Kosher salt and freshly ground black pepper 18 white or yellow corn tortillas Instructions: Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos. Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly. Warm the tortillas in the microwave for 10 seconds so they are pliable. Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes. Drain the taquitos on paper towels and salt. Remove the toothpicks before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47273,"S'mores 1/4 bag marshmallows 1/4 box graham crackers Assorted fancy chocolates Instructions: Toast 1 or 2 marshmallows. Place toasted marshmallows on a graham cracker. Top with a chocolate and cover with a second graham cracker. Let sit for 1 minute until chocolate melts, then eat. Mmmmmm. ","[Chardonnay, Merlot, Cabernet Sauvignon]" 47274,"Baked Brie Cups 2 tbsp. seedless raspberry jam 8 oz. Brie cheese, cut into 24 pieces 1 pkg. (9.5 ounces) Pepperidge Farm? Puff Pastry Cups, prepared according to package directions 1 tbsp. toasted chopped pecans Instructions: 1.Heat the oven to 350lF. 2.Spoon ? teaspoon jam and place 1 piece cheese into each pastry cup. Sprinkle with the pecans. Place the filled pastry cups onto a baking sheet. 3.Bake for 5 minutes or until the cheese is melted. Let the pastries cool on a wire rack for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47275,"Bacon-Jalape?o Popcorn 1/2 pound applewood-smoked bacon, cut into 1/4-inch dice 3 jalape?o peppers, seeded and cut crosswise into thin rings 3 tablespoons extra-virgin olive oil 1 cup popcorn kernels 3/4 ounce parmesan cheese, grated (about 1/4 cup) Kosher salt Instructions: Set a large heavy pot over medium heat. Add the bacon and cook until crisp and browned and the fat has rendered, about 8 minutes. Stir in the jalape?os and cook until charred, 2 minutes. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalape?os to the plate. Set aside. Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot and shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes. Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalape?os, the cheese and 1 teaspoon salt. Toss well to mix. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 47276,"Italian Chicken Stoup with Porcini, Portobello and Peppers 1 large red bell pepper 1/3 cup dried porcini mushrooms (a handful) 3 cups homemade or store-bought chicken stock 3 tablespoons EVOO 4 ounces pancetta, cut 1/8-inch thick, diced 2 large portobello mushroom caps, chopped 1 onion, finely chopped 4 cloves garlic, finely chopped 1 red cl pepper, thinly sliced 2 sprigs fresh rosemary, finely chopped 1 large bay leaf Kosher salt and freshly ground black pepper 1/4 cup tomato paste 1 cup dry red or white wine One 14-ounce can stewed tomatoes 4 cups pulled or chopped cooked chicken meat Ciabatta or other crusty bread Shaved pecorino cheese, for garnish Coarsely chopped fresh flat leaf parsley, for garnish Bread, for serving Instructions: Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop. Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat. While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, cl pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin. Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping. ","[Barolo, Barbaresco, Dolcetto, GSM]

" 47277,"Slow-Cooker Shredded Steak 1 15-ounce can crushed tomatoes 3 tablespoons ketchup 1 tablespoon apple cider vinegar 2 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 jalapeno pepper, thinly sliced (with seeds) Kosher salt 1 1/2 pounds skirt steak or flank steak 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick 1 small onion, thinly sliced 3 tablespoons chopped pimento-stuffed green olives, plus 1 tablespoon brine from the jar Cooked white rice, for serving Instructions: Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47278,"Andouille and White Cheddar Cheese Grits 8 tablespoons butter 1 cup finely chopped yellow onion 8 ounces andouille sausage, removed from casings and diced 6 cups water 4 cups heavy whipping cream Salt and freshly ground pepper 1 2/3 cups stone-ground white grits 1/4 cup finely chopped chives 1 cup shredded white Cheddar Instructions: Melt the butter in a large skillet over medium heat. Add the onion and sausage and cook for 5 minutes. Add the water, cream, salt, and pepper and bring to a boil. Gradually stir in the grits. Reduce the heat to low and continue to cook, stirring constantly, until the grits are tender, smooth, and creamy, about 20 to 25 minutes. Stir in the chives and cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 47279,"Lemon Raspberry Tarts 1 cup sugar 3 large eggs
3 medium lemons, zested and juiced
3 tablespoons butter
1 pint raspberries 2 tablespoons sugar
12 frozen phyllo tart shells 1/2 cup heavy cream
Splash vanilla extract 12 small fresh mint leaves
Instructions: For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours. For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids. For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool. To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf. ","[Chardonnay, Sauvignon Blanc, Ros, Prosecco]

" 47280,"Wicked Chica Punch 1 pound strawberries, hulled and quartered 2 cups brandy 1 cup sugar 1 bottle chilled Champagne 1 bottle chilled light white wine 1 liter chilled club soda or seltzer Instructions: Put strawberries in a resealable plastic bag. In a bowl mix together the brandy and sugar, pour mixture into bag with strawberries, close the bag, and refrigerate overnight. Pour the Champagne, white wine and seltzer into a punch bowl, stir. In a glass place a few strawberries. Ladle over punch and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 47281,"Steak with Red Wine-Shallot Sauce 1 1-pound New York strip steak (about 1-inch thick) Kosher salt and freshly ground pepper 1 large shallot, minced 3/4 cup boxed red wine 2 to 3 tablespoons cold unsalted butter, cubed Instructions: Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes. Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet. Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 47282,"Gingery Hot Duck Salad 1 duck breast 2 tablespoons fish sauce (nam pla) 1/2 lime, juiced 1/2 orange, juiced 1 small red cl, finely diced 1/2 piece fresh ginger, grated Sesame oil, few drops 2 ounces (1/4 cup) baby spinach Orange zest, for garnish Instructions: Heat a large skillet or griddle to medium-high heat. Cook duck breast, fat side down, if not removed, for 10 to 12 minutes flipping with tongs, until it is lightly pink inside. Remove from skillet or griddle and place on cutting board, allowing meat to rest. While the duck is resting, begin the dressing. In a medium bowl, mix fish sauce, lime juice, orange juice, red cl, grated ginger, and sesame oil. Stir using a spoon. Take baby spinach and lay across a decorative plate. Slice duck breast on a diagonal into thin slices. Place the juice from the cutting board and the duck slices into the dressing. Toss the duck slices in the dressing using your hands or tongs. Place the duck and dressing on top of spinach. Top with orange zest and serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 47283,"Adirondack Bacon BBQ Chicken, Apples and Onions 2 tablespoons butter 2 crisp apples, such as gala or honey crisp or golden delicious, sliced 1 large red onion, quartered and thinly sliced
A little freshly grated nutmeg About 3 cups poached chicken, pulled Hard rolls, split Grated white sharp Cheddar, for topping Sliced dill or bread and butter pickles, for topping EVOO, for drizzling 4 ounces deli-cut good-quality smoky bacon, chopped 2 cloves garlic, finely chopped 1 onion, finely chopped 1 cup organic ketchup 1 cup chicken stock 1/4 cup Grade A maple syrup 1/4 cup grainy Dijon mustard About 3 tablespoons Worcestershire sauce About 2 tablespoons cider vinegar Coarse black pepper Instructions: Heat a drizzle of EVOO in a saucepot over medium-high heat. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes. Heat a drizzle of EVOO in a large skillet over medium-high heat, add the butter and melt. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47284,"French Potato Salad 1 pound small white boiling potatoes 1 pound small red boiling potatoes 2 tablespoons good dry white wine 2 tablespoons chicken stock 3 tablespoons Champagne vinegar 1/2 teaspoon Dijon mustard 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 10 tablespoons good olive oil 1/4 cup minced scallions (white and green parts) 2 tablespoons minced fresh dill 2 tablespoons minced flat-leaf parsley 2 tablespoons julienned fresh basil leaves Instructions: Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 47285,"Sauteed Chicken with Caraway and Cream 6 skinless, boneless whole chicken breasts Salt and freshly ground black pepper 1/2 cup vegetable oil
10 white mushrooms, sliced 6 shallots, minced 2 tablespoons caraway seeds, chopped 2 cups Madeira 1-ounce morel or other dried mushrooms, soaked in 3/4 cup hot water for 30 minutes, and chopped roughly
4 cups chicken stock 2 cups heavy cream 1/2 teaspoon salt 1/4 teaspoon black pepper 3 dashes hot sauce Instructions: Cut chicken into 1/2-inch wide strips and season with salt and pepper. Combine in a medium mixing bowl with 2 tablespoons vegetable oil. Toss to coat.
Heat remaining oil in a large skillet over high heat. Fry chicken strips until golden all over but pink inside, about 1 minute per side. Remove from pan and reserve.
In same pan, add white mushrooms and shallots and cook over moderate heat until soft, about 2 minutes. Add caraway seeds and carefully cook just until aroma is released, about 1 minute. (It's easy to burn the seeds.) Remove from heat. Add Madeira and cook over high heat until reduced by half, and stir in drained soaked mushrooms, stock and cream. Reduce by about half, or until cream has thickened sauce to suit your taste.
Reduce heat, stir in remaining seasonings, and return chicken and juices to pan to reheat. When sauce returns to a boil, remove from heat, and serve. Spoon chicken over a bed of Wide Egg Noodles. Ladle on sauce and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 47286,"Butternut Dumplings with Brown Butter and Sage 1 1/2 small butternut squash, halved and seeded 4 medium baking (russet) potatoes, pierced 1 egg 11/2 tablespoons kosher salt 1 pinch nutmeg 11/2 cups all-purpose flour, plus additional, for dusting Oil 1 bunch sage, leaves chiffonade 8 tablespoons unsalted butter 1/2 cup grated Parmesan Instructions: Preheat oven to 375 degrees F. On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour. Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist. Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer. In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath. Drain off the water and toss in a little oil. Store loosely in containers until ready to use. To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47287,"Roasted Garlic 1 head garlic 1 tablespoon olive oil Instructions: Preheat oven to 375 degrees. Slice off approximately 1 inch of the pointed top of a head of garlic so that each clove is slightly exposed. Place on a square of aluminum foil and drizzle with olive oil. Roast package in oven for 20-30 minutes or until garlic is very tender and soft. Serve as a spread with french bread or mash up and stir into a favorite sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 47288,"Braised Carrots and Fennel 6 large carrots, peeled 2 large bulbs fennel 1 large onion 1 teaspoon sugar Salt 2 tablespoons extra-virgin olive oil 3 tablespoons chopped dill 3 tablespoons chopped chives Instructions: Slice the carrots 1/2-inch thick on an angle. Quarter the fennel bulbs lengthwise, cut into bulb to remove core and thinly slice, or roughly chop. Reserve 1/4 cup chopped fennel fronds. Halve and slice the onion. Fill a skillet with 1/4-inch water. Add vegetables then sprinkle with sugar and salt and drizzle with 2 tablespoons extra-virgin olive oil. Simmer covered 20 minutes, and uncovered for 5 minutes and adjust salt. Toss vegetables with fennel fronds, dill and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47289,"Chorizo con Papas y Huevos 2 russet potatoes, peeled and diced 1/2 pound bulk or chopped chorizo 1 onion, chopped 10 eggs Salt an freshly ground pepper to taste 1/2 bunch cilantro leaves, chopped 2 green onions, sliced for garnish Grated Panela cheese for garnish Instructions: Cook the potatoes in boiling salted water 10 minutes. Drain and reserve. Fry the chorizo in a large nonstick skillet until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes. Add the potatoes and cook until well-browned, about 10 minutes. Beat the eggs until frothy and add to the chorizo. Stir with a fork to scramble until soft, not browned. Stir in the cilantro just before the eggs set. Garnish with scallions and cheese and serve. ","[Rioja, Tempranillo, Garnacha]" 47290,"Spaghetti Vongole 2 1/4 pounds/ 1 kg small clams, scrubbed clean A small bunch fresh flat-leaf parsley 4 cloves garlic 10 cherry tomatoes 8 1/2 ounces/ 250 ml white wine 14 ounces/ 400 g dried spaghetti Sea salt and freshly ground black pepper
Extra-virgin olive oil 1 to 2 dried chiles Instructions: Serving suggestion: Fresh bread. Put a pan of water on to boil. While that's happening, sort through your cleaned clams and if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking - you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra-virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried cl and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra-virgin olive oil. Stir or toss for a further minute or 2 to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 47291,"Pear Cobbler 4 Bosc pears, cored, peeled, and cut in wedges 1 1/4 cups brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 lemon, juiced 1/2 stick butter 1 store bought piecrust Instructions: Preheat the oven to 350 degrees F. Combine all ingredients except the piecrust in a saute pan. Saute for 15 minutes. Remove from heat and pour cobbler mixture into medium ramekins. For topping, put pre-made piecrust over cobbler and bake in the oven for 15 minutes. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 47292,"Rouille 1/2 cup soft fresh bread crumbs 2 tablespoons La Bourride Base 2 red hot peppers, stemmed 4 cloves fresh garlic 1 cup olive oil Salt Instructions: Add the stock to the bread crumbs. Let stand for a couple of minutes, then press out the bread. In a large mortar, press the peppers and garlic. When well pounded add the pressed bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 47293,"Thai Chicken Wrap with Spicy Peanut Sauce 3 (6-ounce) chicken breasts 1 tablespoon soy sauce 1 tablespoon vegetable oil 1 tablespoon grill seasoning 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle 2 cups fresh bean sprouts 1 cup shredded carrots, available in pouches in produce department 3 scallions, sliced on an angle 12 leaves basil, chopped or torn 3 tablespoons chopped mint leaves (4 sprigs) 1 tablespoon sesame seeds 2 teaspoons sugar 2 tablespoons rice wine vinegar or white vinegar Salt 1/4 cup room temperature chunky peanut butter, soften in microwave if it has been refrigerated 2 tablespoons soy sauce 1 tablespoon rice wine vinegar or white vinegar 1/4 teaspoon cayenne pepper 2 tablespoons vegetable oil 4 (12-inch) flour tortilla wraps Instructions: Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side. Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste. Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil. Slice cooked chicken on an angle. Toss with veggies and herbs. In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side. Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47294,"Chicken and Vegetable Terrine 1/2 pound carrots, peeled 3/4 pound haricots verts, parboiled for 5 minutes or until tender 1 1/4 pounds ground chicken 1/2 cup vegetable oil 1/4 cup finely chopped shallots and 1 clove garlic cooked until tender in 2 tablespoons butter 1 large clove garlic, minced 1/4 cup Champagne or white wine vinegar 1 egg lightly beaten 1/4 cup soft white bread crumbs 1/2 cup pitted black Nicoise olives Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees and lightly grease an 8 x 4 inch glass loaf pan. Cut the carrots into strips the length of the carrots but only 1/4 wide (should be evenly cut 1/4inch square). Parboil for 6 to 7 minutes or until cooked through but still with some texture to them. Puree ground chicken a little bit at a time in a food processor with the oil and vinegar and 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Add cooked shallots, garlic, bread crumbs and egg and puree until very smooth. Divide chicken puree into 3 bowls. In one add the carrots; in the other the green beans and leave the puree plain in the third. Using your hands mix the vegetables into the chicken mixture in each bowl making sure they are completely coated. Set a tiny bit of plain chicken puree in bottom of loaf pan, spreading it with a rubber spatula to cover entire bottom surface. Then cover with a layer of carrot, keeping carrots in as straight a line as possible. Next layer green bean mixture over carrots. With a spatula layer some plain chicken binder on top of green beans just enough to barely coat them. Then set a row of black olives down the center. Dot olives with a paper thin layer of plain chicken binder. Then repeat green bean layer, then top with the carrot layer and finally a layer of chicken binder which should entirely cover vegetables. Cover the top with buttered brown paper pressing paper directly on top of terrine. Cover top with foil. Tap the loaf pan on the counter a few times to eliminate air bubbles. Place terrine in a larger pan filled with enough boiling water to reach 3/4 of the way up the sides of the loaf pan. Set in oven and bake for 1 hour. Remove the pan from the oven. Let terrine rest for another hour or until it is cooler. Leave the foil cover on. Drain off excess water. Run a sharp knife between the terrine and the pan to loosen then carefully turn it upside down on a board. Terrine should come out easily. Pat dry with paper towels. Wrap in plastic wrap, then in foil and let it cool in fridge for 3 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47295,"Korean-Style Marinated Skirt Steak with Grilled Scallions and Warm Tortillas 1 tablespoon sugar 3 tablespoons soy sauce 1 tablespoon sake 4 large cloves garlic, finely chopped 3 scallions, white part only, minced 2 teaspoons finely chopped ginger 2 teaspoons toasted sesame oil 1 pound skirt steak, trimmed and cut into 4 portions 1 tablespoon vegetable oil Salt and freshly ground pepper Instructions: Preheat grill. Combine sugar, soy sauce, sake, garlic, scallions, ginger and sesame oil in a medium size flat dish. Add the steak and coat well with the marinade. Let marinate at room temperature for 30 minutes, turning once. Remove meat from marinade and grill on each side for 2 to 3 minutes, for medium-rare. Remove from grill, cover and let rest for 5 minutes. Slice thinly against the grain. ","[Pinot Noir, Shiraz, Tempranillo, Garnacha]" 47296,"Creamy Pickle and Horseradish Dip 2/3 cup sour cream 1/3 cup chopped half-sour pickles 1 tablespoon prepared horseradish
1/2 teaspoon finely minced fresh tarragon Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: Combine the sour cream, pickles, horseradish and tarragon in a bowl and season with salt and pepper. Serve chilled. ","[Chardonnay, Riesling, Gewrztraminer]" 47297,"Gooey Cinnamon Buns with Thick Cream Cheese Icing 1 package (2 1/4 teaspoons) active dry yeast 3 cups all-purpose flour, plus more for dusting the work surface
2 tablespoons butter, melted, plus more for buttering the bowl and baking dish
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, lightly beaten
2 cups pecans, roughly chopped 1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt 1 stick (8 tablespoons) unsalted butter, melted
4 ounces cream cheese, softened 2 cups confectioners' sugar
1/4 cup milk
Instructions: For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl, about 4 minutes. Butter a large bowl; transfer the dough to the bowl. Cover with a towel and set aside in a warm, draft-free place until the dough has doubled in size, about 1 1/2 hours. Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. For the filling: In a medium bowl, stir together the pecans, brown sugar, cinnamon, salt and butter. Set aside. Punch down the dough, then roll or press it into a 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border. Starting at one of the short ends, roll the dough into a cylinder and then slice into 12 rolls. Arrange the rolls, cut-side up, in four rows in the prepared baking dish. Cover with a clean kitchen towel and leave to rise in a warm, draft-free spot until nearly doubled in volume, about 45 minutes. Uncover and bake until golden on top, about 20 minutes. For the thick cream cheese icing: Blend the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Add the milk and mix until smooth. Top the warm cinnamon buns with icing and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 47298,"Bananas Foster 1/4 cup (1/2 stick) butter 1 cup brown sugar 1/2 teaspoon cinnamon 1/4 cup banana liqueur 4 bananas, cut in 1/2 lengthwise, then halved 1/4 cup dark rum 4 scoops vanilla ice cream Instructions: Combine the butter, sugar, and cinnamon in a flambe pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place 4 pieces over each portion of ice cream. Generously spoon the warm sauce over the top of the ice cream and serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 47299,"Bourbon Pecan Chocolate Truffles 8 ounces semisweet chocolate, finely chopped (not chips) 1/2 cup heavy cream 2 tablespoons bourbon 1/3 cup finely chopped toasted pecans Instructions: Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon. Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours. Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work. Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold. ","[Burgundy, Port, Tawny Port, Sherry]" 47300,"Cauliflower \Mac\ with Bacon and Smoked Gouda 1/2 pound thick-cut bacon (about 8 slices) 1 large (1- to 1 1/2-pound) head cauliflower
Kosher salt and freshly ground black pepper 1/2 stick (4 tablespoons) butter 1/4 cup all-purpose flour 2 1/2 cups whole milk, or more as necessary 3/4 pound shredded smoked Gouda Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil and lay the bacon out on top. Bake until crispy, 15 to 20 minutes. Meanwhile, cut off the green leaves from the cauliflower. Using your hands or a knife, cut the florets away from the core. Remove the bacon from the baking sheet and set aside. Put the cauliflower on the baking sheet and, using a heatproof spatula, toss with the bacon fat left behind. Spread out in an even layer, sprinkle with 1/4 teaspoon salt and some pepper and roast until golden brown, about 20 minutes.
Meanwhile, in a saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, until a thick paste forms and turns golden brown, about 2 minutes. Add the milk 1/2-cup at a time, whisking well between each addition, and bring to a bare simmer. Whisk in two-thirds of the smoked Gouda until melted. If the sauce is too thick, add more milk, 1/4-cup at a time, until the desired consistency is reached. Place the roasted cauliflower in 13-by-9-inch baking dish or large oval casserole. Crumble the bacon over the cauliflower, then pour the cheese sauce over the top, making sure all the florets are covered. Sprinkle with remaining Gouda and bake until the cheese is bubbling and the top is golden brown, 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47301,"Potato and Chorizo Omelet with a Kinda Parsley Salad 4 small waxy potatoes, scrubbed and cut into chunks 6 large free-range or organic eggs Sea salt and freshly ground black pepper 4 ounces Spanish chorizo sausage, cut into 1/2-inch thick slices 2 sprigs fresh rosemary, leaves picked 2 shallots, peeled and very finely sliced 1 lemon, juiced Extra-virgin olive oil 1 bunch fresh flat-leaf parsley, leaves picked Instructions: This omelet is a cross between a Spanish tortilla and an Italian frittata. It's Spanish because of the chorizo and potato, but a little Italian too because I like to finish it off in the oven instead of on the burner, so it puffs up like a souffle. It has all the things I love in it - potatoes, sausage and eggs. Preheat your oven to high, or get your broiler nice and hot. Put the potatoes into a saucepan of boiling salted water and simmer them until cooked, then drain in a colander and leave to steam dry. Beat the eggs with a fork in a large mixing bowl, season well with salt and pepper, and set aside. Heat a 7 or 8-inch nonstick, ovenproof frying pan. Add the chorizo slices and the potato chunks. The chorizo will start to sizzle, releasing all its tasty oils and spices. After a couple of minutes, when everything's lightly golden and crisp, remove from the pan with a slotted spoon and set aside. Sprinkle the rosemary leaves into the hot fat. As soon as they hit the pan, they'll start to crisp up immediately pour the beaten eggs on top, adding the potatoes and chorizo and spreading everything out evenly. Place the whole pan in the preheated oven or under the broiler until the omelet is golden brown on top and just cooked through in the middle. While the omelet is cooking, put the shallots into a bowl with the lemon juice, some salt and pepper and a glug of extra-virgin olive oil. Toss and pinch the shallots with your fingertips to soften them slightly, and then mix in the parsley leaves. Serve a little on top of the omelet and tuck in! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Garnacha, Vermentino]

" 47302,"Light and Crispy Fritto Misto 2 to 3 quarts peanut, grapeseed or other vegetable oil 4 cleaned whole squid (about 1 pound) 1 cup whole milk 6 baby artichokes 1 medium zucchini 1 1/2 cups all-purpose flour Kosher salt and freshly ground pepper
2 lemons (1 sliced very thin; the other cut into wedges) 3 cloves garlic, sliced very thin 1 large handful fresh parsley leaves, plus chopped parsley for sprinkling 1 small handful fresh rosemary leaves Instructions: Heat the oil: Fill a large, heavy-based saucepan about halfway with oil. Begin to heat the oil over medium heat but don't let it get ripping until you have everything else ready to go. Prepare the squid and vegetables: Separate the bodies and the tentacles of the squid. If the squid are big, cut the tentacles in half. Cut the squid bodies open so they lie flat, then cut into 1/4-inch-thick, 1 1/2-inch-long strips. Soak the squid in the milk while you prepare the rest of the fritto misto. Trim the artichoke stems and remove the outer leaves. Slice them very thinly through the stem end. (If you have true baby artichokes, you don't have to worry about the choke; if you can only find large artichokes, remove the spiny choke before slicing.) Trim the ends off the zucchini and slice lengthwise about 1/4 inch thick, then cut into 1 1/2-inch-long sticks. Set up your fry station: On a sheet pan or large platter, combine the flour, 2 teaspoons salt and 1 teaspoon pepper. Have the sliced lemon, garlic, parsley and rosemary prepared and nearby. Line a platter with paper towels or parchment paper. Increase the heat of the oil until it reaches 375 degrees F on a deep-fry thermometer. Meanwhile, drain the squid; toss the squid, artichokes and zucchini in the flour. Shake the baking sheet back and forth to coat the ingredients. Once the oil is up to temperature, add about one-third of the floured goods, plus a few of the lemon and garlic slices, and let cook for about 1 minute. Add about a third of the rosemary and the parsley and continue to cook until the vegetables and squid are a light golden brown, another 1 to 2 minutes. Using a spider or a Chinese strainer (or as a last resort, a slotted spoon), transfer the fried foods to the lined platter to drain. Season with more salt and chopped parsley and serve with the lemon wedges. This is best served hot, so let your guests dig in while you begin cooking the next batch. Photograph by David Malosh ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47303,"Mojito 1.25 oz. Captain Morgan Original Spiced Rum (25 oz. per bottle) 12 mint leaves 1 teaspoon(s) sugar .5 oz. lime juice 2 oz. soda water Instructions: Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves. ","[Rum, Gin, Tequila]" 47304,"Yogurt Yogurt 1 scant tablespoon plain yogurt (label must list \live\ or \active\ cultures) 2 1/2 cups whole milk 3/4 cups half-and-half
Instructions: Cleaning and Preheating: Before you get started, bring a large pot of water to a boil over high heat. Once boiling, shut off the heat. Rinse out the mason jar you'll be using for yogurt with some of the hot water. Fill the jar with more hot water and set it aside to preheat. All lids, bowls, spoons, forks or funnels should get a quick dunk in hot water too. Fill the cooler with hot water to about 2 inches. Fill the remaining 3 jars with hot water, seal tightly and set in the cooler. Shut the cooler lid to allow the whole thing to preheat. This is your incubation chamber, your fermentation vessel, your magic box. Place the yogurt (your starter) in a medium bowl and set it aside to allow it to warm to room temperature. (Resist the impulse to add more starter. Though it seems like a good idea, it actually produces a thinner, more fragile yogurt.) Milking: Run a little tap water in a small, heavy saucepan. Swirl it around to coat the interior, and discard (the water, not the saucepan). This small step reduces the adhesion of milk proteins to the metal, minimizing scorching. Add the milk and half-and-half to the saucepan and warm slowly over medium-low heat until the milk reaches 185 to 190 degrees F. Take it slow, 20 or more minutes is a-ok. The slower you warm the milk, the smoother the final result. Stir frequently with a rubber spatula, being sure to run the spatula over the bottom and sides of the saucepan. All this attention reduces the formation of milk \skin\ (though don't stress any that does form) and limits the sticking and scorching of milk solids. You'll know the milk is at or near its target temperature when you see steam coming off the surface and small bubbles forming at the edges. Once the milk has hit its target temperature, remove it from the heat to cool while you finish preparing your incubation chamber. Fermenting: Check the temperature of the water in the cooler (probably still quite hot) and add enough water, warm or cool as needed, to get the whole thing to 115 degrees F (about the temperature of very warm tap water). No higher, please. Really, 115 and not any higher. It is not worth running the risk of killing off the lactic acid bacteria in your starter. When the temperature of the milk has dropped to 115 degrees, pour about half a cup (no need to be precise) into the bowl with your starter yogurt. (If the milk has dropped below 115, just gently heat it back to temperature before adding it to the starter.) Whisk with a fork to dissolve the yogurt, and then add the mixture back to the saucepan. Empty the preheated mason jar-the one you set aside for yogurt-of its hot water. Now, pour in contents and stir well. Seal the jar tightly and transfer it to the cooler. Adjust the water level in the cooler to reach just shy of the lids. Close the cooler and stow it someplace peaceful and warm, away from any potential jostling, meddling or peeking. Now comes the hard part: the waiting. Yogurt wants, needs, stillness for proper coagulation. You, on the other hand, will be overcome by the urge to check the set, take the temperature, offer words of encouragement. Stop! Give the milk its 'me' time. Let it meditate. It will reward you with yogurt. Six to eight hours later, go ahead and have a look. Take the jar out of the cooler, remove the lid, and peer into the mystery before you. What was liquid should now be semi-solid. Try a little. If it tastes like yogurt and you like what you taste, refrigerate it and call it a day. More likely, though, the yogurt will taste a little flat. The texture might be good, but the flavor will have little of the lactic tang that makes yogurt so distinctive. Instead, I encourage you to give long, slow fermentation a chance. Though it seems kind of scary-won't it spoil?-time allows for all sorts of wonderful flavors to develop, and for more lactose to be converted to lactic acid (which actually has a preservative effect). With slow fermentation you get fuller flavored, tangier yogurt. So, once you've tasted and tested, raise the water in the cooler back to 100 to 105 degrees F, and return the yogurt to the cooler. Ferment for another 12 to 15 hours. Taste again. I got my best results after 22 hours of total incubation-with most of the last 10 hours hovering between 85 and 95 degrees-but yogurt is highly variable, and you could take it even further if you think it would benefit from still more acidity. Let your palate guide you. When through fermenting, refrigerate your yogurt for 3 hours, to allow its structure to firm up. The end result should be almost pudding-like, closer to Greek yogurt than to conventional yogurt. And there you have it, in a few simple steps, you, you, have saved one of the most perishable foods in nature from the forces of rot, and converted it into something durable and delicious. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47305,"Cucumber Pineapple Tequila Cooler 1 cup fresh pineapple cubes 2 limes, skin removed 1 seedless European cucumber, peeled, plus cucumber slices for garnish 4 ounces silver (blanco) tequila 1 1/2 cups ice cubes, plus more for serving 1 tablespoon agave nectar Pinch kosher salt Instructions: Prepare a vegetable juicer (or blender if unavailable). Run the pineapple, limes and cucumber through the juicer, letting all the juices combine. Pour the tequila into a cocktail shaker or pitcher, and then add the juices, ice, agave and salt. Shake or stir vigorously until chilled. Line up 4 tall Tom Collins glasses filled with ice, and pour the tequila cooler over. Serve with straws and cucumber slices for garnish. ","[Tequila, Sauvignon Blanc, Pinot Grigio, Ros]" 47306,"Shrimp Scampi Linguine Made Without Wine Vegetable oil 1 tablespoon kosher salt plus 1 1/2 teaspoons 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes Instructions: Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47307,"Triple Chocolate Hot Cocoa 1 cup 55 to 60 percent cacao chocolate chips, such as Guittard 3 tablespoons chocolate hazelnut spread
1 tablespoon cocoa nibs
Small pinch kosher salt
2 cups unsweetened almond milk
Instructions: Combine the chocolate chips, chocolate hazelnut spread, cocoa nibs and salt in a blender. Heat the almond milk until just about to simmer in a small saucepan. Pour the hot milk over the chocolate in the blender and allow it to sit for 30 seconds. Remove the middle section of the lid to allow steam to escape and hold a folded towel over the top of the lid, then begin blending the hot mixture on low speed, increasing the speed to high once it gets going. (Be careful not to go too high too quickly to prevent splattering.) Blend on high for 30 seconds. Pour into 4 mugs and serve. ","[Chardonnay, Port, Tawny Port, Moscato]" 47308,"Endive, Orange and Roquefort Salad 1/2 teaspoon grated orange zest 1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive 1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange
Instructions: In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside. Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 47309,"Egg and Hash Brown Tacos 2 tablespoons unsalted butter 2 cups frozen shredded hash browns (about 8 ounces) 1/2 small onion, finely chopped 1/2 teaspoon ground cumin 1 15-ounce can black beans, drained and rinsed 1/2 cup prepared salsa 8 large eggs Kosher salt and freshly ground pepper 1/3 cup shredded monterey jack cheese 8 6-inch flour tortillas, warmed 1 avocado, pitted, peeled and roughly chopped 1/4 cup chopped fresh cilantro Instructions: Heat 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add the hash browns and cook, stirring occasionally, until golden brown, about 15 minutes. Meanwhile, heat the remaining 1/2 tablespoon butter in a small saucepan over medium-high heat. Add the onion and cumin and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans and salsa, reduce the heat to low and cook until heated through, about 2 minutes. Lightly beat the eggs in a bowl with 1/2 teaspoon salt, and pepper to taste. Pour into the skillet with the hash browns and cook, stirring, until the eggs are almost set, about 2 minutes. Stir in half of the cheese and cook until the eggs are just set, about 1 more minute. Divide among the tortillas and top with the bean salsa, avocado, cilantro and remaining cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47310,"Snowman Mocha 4 mini powdered donuts 4 powdered donut holes Store-bought orange frosting Store-bought chocolate frosting 4 cups strong hot coffee 3/4 cup chocolate sauce 1/2 cup prepared whipped cream, plus more for serving Instructions: Thread one mini powdered donut vertically onto each lollipop stick, then top each with the donut holes. Fill a small resealable plastic bag with some orange frosting and a second with the chocolate frosting; snip off the tips. Pipe an orange frosting nose onto the center of each doughnut hole, then pipe eyes and a mouth with the chocolate frosting. Set aside while you make the mocha. Add the coffee to a 4-cup liquid measuring cup or large bowl and stir in the chocolate sauce and whipped cream until completely combined.
Pour the mocha into four mugs and insert the snowman donut dippers. Serve with a swirl of whipped cream on top. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 47311,"Barbecue Chicken with Onion-Bacon Jam Olive oil, for the grill 2 tablespoons packed brown sugar 2 teaspoons chili powder 1 teaspoon smoked paprika 1 teaspoon mustard powder
1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 1/4 pounds chicken cutlets (4 to 6) Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 slices thick-cut bacon, chopped 2 onions, chopped 1 teaspoon chopped fresh thyme 3 tablespoons bourbon Kosher salt and freshly ground black pepper 2 tablespoons packed brown sugar 1/3 cup apple cider vinegar 1 teaspoon Worcestershire sauce Instructions: Make the chicken: Preheat a grill to medium high and oil the grates. Combine the brown sugar, chili powder, smoked paprika, mustard powder, garlic powder and cayenne in a small bowl. Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the sugar mixture; set aside while you make the onion-bacon jam. Make the onion-bacon jam: Heat the olive oil in a medium dutch oven over medium heat. Add the bacon and cook until crisp, 5 to 7 minutes. Remove to paper towels. Pour out all but about 2 tablespoons fat, then add the onions and cook over low heat, stirring, until caramelized, 20 to 25 minutes. Stir in the thyme and bourbon; simmer 1 minute. Season with salt and black pepper. Stir in the bacon, brown sugar, cider vinegar, Worcestershire sauce and 1/4 cup water; simmer 2 more minutes. Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes. Top the chicken with the onion-bacon jam. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 47312,"Oysters G-feller 2 tablespoons unsalted butter 2 cloves garlic, minced 1 cup heavy cream 1/3 cup finely grated Parmigianno 1/8 teaspoon freshly grated nutmeg 1/2 teaspoon sea salt Freshly cracked pepper 1 cup baby spinach, julienned 1/2 cup finely diced pancetta 1 cup rock salt 1 dozen Malpeque oysters, shucked 1/2 cup finely grated Parmigianno 1/2 cup panko 2 tablespoons extra-virgin olive oil Instructions: For the sauce: Heat a pan over medium heat and melt the butter. Add the garlic and fry until golden, about 1 minute. Add the cream, and then turn the heat down to medium-low. Keep stirring until the cream begins to steam; do not let boil. Add the Parmigianno, nutmeg, salt and some pepper, and stir until the cheese is melted and the sauce is thick; do not let boil. Add the spinach and stir until wilted. Remove from the heat.
For the oysters: Preheat the oven to 450 degrees F. Heat a pan over medium-high heat. Add the pancetta and render until crispy. In a baking tray, lay down a bed of rock salt and place the oysters in their half shells atop the rock salt to stabilize them. Add 1 tablespoon of sauce per oyster. Sprinkle with the pancetta, Parmigianno, panko and drizzle with the olive oil. Bake until golden and bubbling, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 47313,"Caramel and Chocolate Bon Bon Sandwiches 1 gallon good quality vanilla ice cream, or desired flavor 2 cups toasted and sweetened coconut flakes 1 cup caramel sauce, for drizzling 12 chocolate chip cookies Instructions: Special equipment: 2-ounce ice cream scooper Place a large plate or small platter in the freezer for at least 30 minutes. Set up an assembly line for the rolling and coating of the ice cream balls in the following order: ice cream, bowl of coconut flakes and the caramel sauce. Remove the ice cream from the freezer and allow to soften, about 5 minutes. Remove the cold plate from the freezer and place at the end of the assembly line. Using a 2-ounce ice cream scooper, roll 1 ball of ice cream and place into the coconut flakes. From there, place it onto the cold plate. Drizzle with the caramel sauce and repeat. You should be able to make about 6 large bonbons. Place the bonbons into the freezer to set for at least 15 minutes. Then, remove the bonbons from the freezer and sandwich each one between 2 of the chocolate chip cookies. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 47314,"Guava and Cheesecake Pops 1/2 cup frozen whipped topping, thawed (recommended: Cool Whip) 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1 1/2 cups sugar 1 cup powdered sugar, sifted 2 1/2 teaspoons baking powder Chocolate or white chocolate, for melting 1/2 teaspoon salt 3 eggs, beaten 1 cup fat free milk 1 stick butter, softened 1 cup agave nectar 1/4 cup guava juice 3/4 cup crushed guava chunks 1/2 cup diced guava paste 3 tablespoons cream cheese Hot pink or red food coloring 1 (8-ounce) package cream cheese, softened 1/4 cup butter, softened 1/2 cup frozen whipped topping, thawed (recommended: Cool Whip) 1 teaspoon vanilla extract 1 cup powdered sugar, sifted Chocolate or white chocolate, for melting Instructions: Preheat oven to 350 degrees F. Grease a 9 by 13-inch cake pan. Prepare 2 large baking sheets by covering with silicone mats or parchment paper. Or, prepare a muffin tin with cupcake liners. For the cheesecake: Sift together the flour, sugar, baking powder, and salt in a medium bowl. In a small bowl, mix together the eggs, milk, and vanilla extract; set aside. Using a mixer on medium speed, beat the butter and agave nectar together until creamy. Slowly add half of the dry ingredients, and then half of the wet mixture. Continue to mix. Add the other half of the dry ingredients followed by the rest of the wet mixture until combined. Add the guava juice, guava chunks, guava paste, and cream cheese and mix to combine. Add food coloring, one drop at a time, to desired color. If making cake pops, bake in prepared cake pan until a toothpick inserted in the center of the cake comes out clean. If making cupcakes, fill cupcake liners to the top and bake for 20 minutes. Let cool for 20 minutes before frosting cupcakes. For the cream cheese frosting: In a medium bowl, mix together the cream cheese, butter, and whipped topping until creamy. Mix in the vanilla and gradually stir in the powdered sugar. Store in the refrigerator after use. To make the pops: Take a bit of the cake and roll it into a smooth ball. Take a lollipop stick and put into the end of each ball. Place the ball back down on the prepared baking sheet with the stick pointing upward. Repeat until you've used up the entire cake. As each sheet fills up, put it in the freezer so that the balls harden, or refrigerate overnight. Melt chocolate or white chocolate in the microwave or a double boiler on the stove. Stir well. Dip each ball into the chocolate until covered. Dip in sugar, coconut, sprinkles, or anything else you'd like to decorate with. Put it back on the sheet to harden. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 47315,"Banana Split Push Pops 8 ounces frozen all-butter pound cake, thawed One 1.5-quart container banana split-flavored ice cream, well frozen
4 large bananas, sliced
11.5 ounces hot fudge sauce
Canned whipped cream, for topping
1/2 cup chopped walnuts
12 maraschino cherries with stems
Instructions: Stand 10 to 12 push-pop dispensers upright in an ice cream cone holder with as many openings as you have containers. Slice the pound cake into 1/2-inch slices. Using the open end of a push-pop dispenser as a cutter, cut rounds of pound cake from the slices. Push a pound cake round to the bottom of each dispenser with your finger. Remove the banana split ice cream from its container and cut into 1/2-inch-thick slabs. Using the open end of a push-pop dispenser as a cutter, stamp out rounds of the ice cream slabs. Push an ice cream round on top of each pound cake round with your finger or a spoon.
Place banana slices on top of the ice cream rounds and spoon in a little hot fudge sauce. Pipe a tall mound of whipped cream into each push pop until it stands up over the edge. Garnish with chopped walnuts, banana slices and maraschino cherries. Freeze until firm, about 1 1/2 hours. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47316,"Citrus Mahi Mahi Tacos 1 1/2 pounds skinless mahi mahi fillets, cut into 3-inch pieces Kosher salt 2 tablespoons achiote or annatto paste (or 1 tablespoon chili powder) Juice of 1 lime 2 oranges (1 juiced; 1 halved and sliced) 1 teaspoon dried oregano
1/2 teaspoon ground cumin 3 scallions, roughly chopped 2 tablespoons ancho cl powder 2 teaspoons apple cider vinegar 1 teaspoon packed brown sugar 8 sprigs thyme 6 bay leaves Corn tortillas, warmed, and assorted toppings, for serving Instructions: Put a large piece of aluminum foil on a baking sheet; arrange the fish fillets side by side on the foil and sprinkle with 1/2 teaspoon salt. Combine the achiote paste, lime juice, orange juice, oregano, cumin, scallions, cl powder, vinegar and brown sugar in a blender; pulse until smooth. Pour the mixture over the fish and turn to coat using tongs. Scatter the thyme sprigs and bay leaves over the fish, then top with orange slices. Cover the fish with another piece of foil and crimp the edges to tightly seal. Marinate in the refrigerator, 1 to 4 hours. Position a rack in the upper third of the oven and preheat to 475 degrees F. Transfer the fish to the oven and bake until tender, about 25 minutes. Remove the herbs and orange slices. Serve the fish in tortillas with assorted toppings. Trim 2 bunches spring onions; halve lengthwise, if large. Cook in a large cast-iron skillet over medium-high heat until tender and blackened, 5 to 8 minutes. Cut into pieces and sprinkle with lime juice and salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 47317,"Scallop Gratin with Scallions 2 tablespoons unsalted butter, at room temperature 3/4 cup coarse bread crumbs, preferably panko, toasted 3/4 cup thick grated Gruyere 1/2 cup fresh grated Parmesan 1 tablespoon fresh thyme leaves, chopped 1/4 teaspoon kosher salt 1 teaspoon black pepper Scallops: 2 tablespoons canola oil 16 medium dry diver sea scallops, each halved down the middle Kosher salt and black pepper 2 shallots, minced 2 garlic cloves, minced 1/2 pound small white button mushrooms, thinly sliced 1/4 cup dry vermouth, preferably Noilly Prat 1 cup heavy cream Juice of 1/2 lemon, plus 1 additional lemon for optional garnish 3 scallions (white part only), thinly sliced Instructions: Preheat the broiler. Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs. Use a rubber spatula to mix them until they form a paste. Stir in the Gruyere and Parmesan cheeses. Mix in the thyme, salt, and pepper. Cook the scallops: Heat a large skillet over high heat and add the canola oil. Season the scallops with salt and pepper. When the oil begins to smoke lightly, add them to the pan. Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs. Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper. Cook over medium heat until translucent, 2 to 3 minutes. Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes. Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes. Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes. Do not boil vigorously or the mixture risks separating. Taste for seasoning. Stir the scallops, lemon juice, and scallions. Remove the pan from the heat. Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired). Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes. The time may be slightly longer or shorter depending on how quickly the top browns. Watch carefully! Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 47318,"Rachael's Chimichurri Chicken Bites 1 rounded tablespoon sweet paprika 3/4 cup flat-leaf parsley leaves, a couple of handfuls 3 tablespoons fresh oregano leaves 3 tablespoons fresh thyme leaves 2 bay leaves, crumbled 1/2 small white onion, coarsely chopped 3 cloves garlic 1 teaspoon cayenne 1 cup extra-virgin olive oil, eyeball it 1/4 cup red wine vinegar, 3 splashes 1 teaspoon coarse salt 1 1/2 to 1 3/4 pounds chicken tenders Instructions: Preheat a grill pan over high heat. In a food processor combine onion, garlic and cayenne. Finely chop the mixture by pulsing. Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings. Cut chicken tenders into thirds and place in a shallow dish. Wash hands. Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping. ","[Malbec, Tempranillo, Garnacha, Barbera]" 47319,"Mac and Cheese Kosher salt Vegetable oil 1 pound elbow macaroni or cavatappi 1 quart milk 8 tablespoons (1 stick) unsalted butter, divided 1/2 cup all-purpose flour 12 ounces Gruyere, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 cups) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 3/4 pound fresh tomatoes (4 small) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) Instructions: Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 47320,"Baking Powder Biscuits 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/3 cup vegetable shortening 1 cup whole milk Instructions: Preheat the oven to 450. Grease on 8-inch square baking pan or small baking sheet. Put the flour, baking powder and salt into a large mixing bowl. Add the vegetable shortening and toss it to coat with the flour. Break the chunk into 5 or 6 smaller chunks and start rubbing the flour and shortening together with your fingers and letting the mixture fall back into the bowl. This does not take long; when the mixture looks like irregular lumps you have mixed enough. Add the milk all at once and stir to moisten all the flour and shortening. Dust a surface with flour, turn the dough onto the surface and knead the dough ten times. Pat the dough into a circle about 1/2 to 3/4 of an inch thick. Cut the biscuits with a two-inch cookie cutter and place on the prepared pan with a little space between the biscuits. Bake 15-18 minutes or until the tops are lightly browned. Serve hot with butter and honey. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47321,"Pickled Ramps 2 cups white wine vinegar Kosher salt 2 teaspoons coriander seeds 1 teaspoon mustard seeds 1 bay leaf 1 jalapeno cl, split 2 pounds ramp bulbs (from 3 to 4 pounds ramps) Instructions: Combine the vinegar, 2 tablespoons salt, coriander seeds, mustard seeds, bay leaf, and jalapeno in a nonreactive saucepan and bring to a boil over high heat. Cook for 3 minutes, then remove the pan from the heat and let the liquid cool to room temperature. Bring a gallon of heavily salted water to a boil over high heat. Add the ramps and blanch for 2 minutes, then drain in a colander. Pack the ramps into 2 (1-quart) jars, cover with the cooled pickling liquid to within 1/2-inch of the rim, and screw on the lids. Refrigerate for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 47322,"Cherry Crumble Brownies 4 cups pitted cherries (fresh or frozen) 1/4 cup granulated sugar 1 tablespoon fresh lemon juice 1/2 teaspoon salt, plus a pinch
2 teaspoons cornstarch 2 teaspoons water 1/2 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 3/4 cup rolled oats 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/4 cup sliced almonds 6 tablespoons cold unsalted butter, cut into small cubes Cooking spray 12 ounces semisweet chocolate, chopped 1 stick unsalted butter 3/4 cup packed light brown sugar 3/4 cup granulated sugar 4 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 cup all-purpose flour 1/2 cup almond flour 3/4 teaspoon salt Instructions: Make the filling: Combine the cherries, granulated sugar, lemon juice and a pinch of salt to a boil in a small saucepan over medium heat; bring to a boil. Reduce the heat to a simmer; cook, stirring, until the juices are reduced, about 10 minutes. Mix the cornstarch with the water in a small bowl, then stir into the pan and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in both extracts. Spread on a plate to cool. Meanwhile, make the topping: Combine the oats, flour, brown sugar, almonds and remaining 1/2 teaspoon salt in a bowl. Work in the butter with your fingers until the mixture is crumbly. Chill until ready to use. Make the brownies: Preheat the oven to 350?. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on all sides; coat with cooking spray. Melt the chocolate and butter in a saucepan over medium heat, stirring. Remove from the heat; whisk in both sugars. Whisk in the eggs and both extracts. Whisk both flours and the salt in a bowl, then whisk into the batter. Spread the batter in the prepared pan. Top with the cherry filling, then the crumb topping. Bake until a toothpick inserted into the center comes out mostly clean, 45 to 55 minutes. Let cool slightly in the pan, about 20 minutes. Carefully lift out of the pan using the foil overhang and transfer the brownies to a rack to cool completely. Cut into pieces. ","[Pinot Grigio, Moscato, Riesling, Sparkling Shiraz]" 47323,"Churro Chip Sundae Vegetable oil, for frying 1/2 cup sugar
1 tablespoon ground cinnamon
1/2 teaspoon sea salt
24 wonton wrappers, cut in half to create triangles
1 pint dulce de leche ice cream 1 pint strawberry ice cream
1 pint vanilla ice cream
Canned whipped cream, for topping
12 maraschino cherries
1/2 cup dulce de leche
1/4 cup sprinkles
Instructions: For the churro chips: Add 1 to 2 inches vegetable oil to a heavy-bottomed pot. Heat to 350 degrees F. Meanwhile, mix together the sugar, cinnamon and salt in a small bowl, then set aside. When the oil is ready, add the wonton wrappers in batches, being careful not to overcrowd the pot. Cook until golden and crisp, about a minute. Remove the chips and toss with a good amount of the cinnamon mixture; you don't want to skimp! Repeat with the remaining wonton wrappers and cinnamon mixture. For the sundaes: Add a scoop of each of the ice creams to a bowl. Add some chips around the edge, crushing a few over the top for good measure. Top with the whipped cream, cherries, dulce de leche and sprinkles. Repeat with the remaining ingredients to make 3 more sundaes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47324,"Glazed Ham 1/2 wet cured, smoked ham, about 5 to 7 1/2 pounds 1 cup light brown sugar 2 tablespoons coarse grain mustard 1 teaspoon ground allspice Prepared mustard Prepared horseradish Instructions: Preheat oven to 350 degrees. Place ham on a rack over a roasting pan and roast for 10 minutes per pound. When there is approximately 1/2 hour more to cook remove ham from oven and cut off the skin (if it has not already been removed by the butcher) exposing the fat and score the fat in a diamond pattern. In a small saucepan mix together the brown sugar, mustard and allspice and heat until the sugar melts. Spread the sugar mixture over the ham. Place ham back in the oven and roast for the final 30 minutes. Allow to rest for about 10 minutes before carving. Serve with mustard and horseradish. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 47325,"Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette 3 cups fresh lemon juice 1 shallot, coarsely chopped 2 cloves garlic, chopped 1 tablespoon honey 1 cup olive oil Salt and freshly ground pepper 4 basil leaves, chiffonade 2 tablespoons olive oil 2 sweet onions, sliced 1/2-inch thick 1/4 cup balsamic vinegar Salt and freshly ground pepper 2 pounds octopus, cleaned 3 cups water 2 tablespoons aged sherry vinegar 2 cloves garlic, smashed 10 wine corks 1 bay leaf 1 tablespoon black peppercorns 1/4 cup olive oil Salt and freshly ground pepper Instructions: For the vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil and blend until smooth. Pour into a bowl and fold in the basil. For the salad: Heat olive oil in a large saute pan over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper. Place the octopus, water, vinegar, garlic, wine corks, bay leaf and peppercorns. In a medium saucepan and bring to a simmer over medium heat and cook until tender, about 3 hours. Remove the octopus from the water and place on a platter lined with paper towels. Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side. Assembly: 2 cups mixed greens Lemon vinaigrette Chopped fresh basil and parsley Toss greens in a large bowl with 3 tablespoons lemon vinaigrette and season with salt and pepper. Place the greens on a large platter and top with the grilled octopus. Drizzle with more of the vinaigrette, top with the onion slices and sprinkle with the fresh herbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 47326,"Keith Young's Chicken Cacciatore Flour, to coat chicken 2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3's 3/4 cup olive oil 6 cloves garlic, peeled and halved 10 to 12 ounces white mushrooms, sliced 1 large onion, peeled and sliced 2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips 2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips 1 cup dry white wine 1 (15 1/2-ounce) can chicken broth 1 (28-ounce) can whole tomatoes, with their juice, crushed 1 teaspoon crushed red pepper Kosher salt 1 teaspoon dried oregano 2 to 3 tablespoons tomato paste 6 leaves fresh basil, chopped Instructions: Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat. Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside. Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes. Add the wine and let reduce for about 1 minute. Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste. Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving. This dish goes well with any pasta or rice and tastes even better the following day. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 47327,"Emeril's Best Beef Stew 1 tablespoon Essence, recipe follows 1 tablespoon all-purpose flour 1 pound beef stew meat, cut into 1-inch cubes 1 tablespoon olive oil 1 medium yellow onion, cut into medium dice 2 stalks celery, cut into medium dice 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup button mushrooms, quartered 1 tablespoon chopped garlic 1 bay leaf 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 1 cup dry red wine 2 1/2 cups beef broth 3 parsnips, peeled and cubed 2 turnips, peeled and cut into 1/2-inch cubes 2 cups chopped collard greens 2 tablespoons chopped fresh parsley leaves Rice, for serving 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 Essence, flour, and beef cubes in a bowl. Toss to coat well. Add the oil to a pressure cooker and heat over medium-high heat until hot. Add the meat and cook, turning occasionally, until evenly brown, about 5 minutes. Transfer the meat to a plate and set aside. Add the onion, celery, salt, pepper, and mushrooms and cook, stirring, until the vegetables are wilted, about 3 minutes. Add the browned meat, garlic, bay leaf, thyme, rosemary, red wine, and broth. Cover the pressure cooker and cook for 20 minutes, turning down heat once a steady stream of steam is emitted from the valve. Add the parsnips, turnips, and collard greens, stir well, and replace lid. Cook an additional 20 minutes. Garnish with chopped parsley and serve over rice. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 47328,"Five Thanksgiving Sides in One Sheet Pan Two 7.5-ounce tubes refrigerated mini biscuits, such as Pillsbury Junior's 12 ounces frozen cranberries 1/2 cup granulated sugar 1/3 cup orange juice 2 tablespoons cornstarch 1 tablespoon turbinado sugar 1 1/2 pounds sweet potatoes, peeled and chopped (about 2 medium) 1/4 cup whole milk 2 tablespoons unsalted butter 2 tablespoons light brown sugar 1/2 teaspoon vanilla extract Kosher salt and freshly ground black pepper 1/2 cup mini marshmallows 3 tablespoons olive oil 5 ounces sliced cremini mushrooms Quarter small onion, chopped 2 tablespoons all-purpose flour 1/2 cup heavy cream Kosher salt and freshly ground black pepper 12 ounces frozen, cut green beans 1/3 cup crispy fried onions, such as French's 3/4 pound Yukon gold potatoes (about 3 medium) 1/2 cup heavy cream 1/2 cup grated Parmesan 1 small clove garlic, finely chopped 1 teaspoon fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 1/4 cup shredded Gruyere Instructions: Preheat the oven to 350 degrees F. Arrange 14 of the biscuits into a +\ shape in a 18-by-13-inch rimmed baking sheet. You should have 4 equal quadrants. (Reserve the remaining biscuits for another use.) Refrigerate until ready to use. For the cranberry sauce: Mix together the cranberries, sugar, orange juice and cornstarch in a medium bowl until well combined and set aside.
For the sweet potato casserole: Place the sweet potatoes in a medium microwave-safe bowl and cover with plastic wrap. Microwave until soft and easy to mash with a fork, about 12 minutes. Add in the milk, butter, sugar, vanilla, 1 1/2 teaspoons salt and a few grinds of pepper and mash with a fork or a potato masher until smooth with just a few chunks and set aside.
For the green bean casserole: Heat the oil in a medium non-stick skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, until the mushrooms are soft and have released most of their liquid, 5 to 6 minutes. Sprinkle the flour over the vegetables then stir in the heavy cream, 1 1/2 teaspoons salt and a few grinds of pepper. Cook, stirring frequently, until the sauce has thickened, 2 to 3 minutes. Fold in the green beans until well coated and set aside.
For the scalloped potatoes: Slice the potatoes 1/8-inch-thick and transfer to a medium microwave-safe bowl along with the heavy cream, Parmesan, garlic, thyme, 1 1/2 teaspoons salt and a few grinds of pepper. Toss to coat and microwave until softened, about 7 minutes. Set aside.
Assemble the sheet pan: Pour the cranberry mixture into one quadrant of the baking sheet and sprinkle with the turbinado sugar. Spread the sweet potatoes into a second quadrant and sprinkle with the marshmallows. Pour the green bean mixture into a third quadrant and sprinkle with the crispy onions. Spread the scallop potato mixture into the final quadrant and sprinkle with the Gruyere.
Bake until the biscuits are cooked through and golden brown, the cranberries are bubbling and bursting, the marshmallows have turned golden brown and the scalloped potatoes are cooked through, 30 to 35 minutes. Let cool 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47329,"Pork-and-Pumpkin Chili 3 pounds boneless pork shoulder, trimmed and cut into 1/2-inch cubes 1 12-ounce bottle Mexican lager Kosher salt 2 to 3 chipotle peppers in adobo sauce, finely chopped 3 teaspoons dried oregano, preferably Mexican 1 15-ounce can pure pumpkin (about 1 3/4 cups) 1/2 cup sour cream 1/4 cup vegetable oil 2 medium tomatoes, roughly chopped 1 poblano pepper, seeded and chopped 2 medium white onions, diced 1/4 cup chili powder, plus more for sprinkling 4 cloves garlic, finely chopped 1 bunch mustard greens, stems removed, leaves roughly chopped Lime wedges, for serving Instructions: Combine the pork, beer, 3 cups water and 2 teaspoons salt in a large pot and bring to a simmer over medium heat, skimming the foam off the surface. Add the chipotles and 1 1/2 teaspoons oregano, cover and cook about 30 minutes. Mix 3 tablespoons pumpkin, the sour cream and salt to taste in a bowl; cover and chill. Heat the vegetable oil in a skillet over medium heat. Add the tomatoes, poblano, onions and 2 teaspoons salt; cook until soft, 15 minutes. Add the remaining 1 1/2 teaspoons oregano, the chili powder and garlic; cook 5 minutes. Add the remaining pumpkin and cook 5 minutes. Add the tomato mixture to the pork and simmer until the meat is tender, about 30 minutes. Add the greens and cook 10 more minutes. Season with salt. Ladle the chili into bowls; top with the pumpkin cream and more chili powder. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 47330,"Macaroni Salad Kosher salt 2 cups elbow macaroni 1 cup halved grape tomatoes 8 radishes, thinly sliced 1/2 green bell pepper, diced 6 scallions (white and light green parts only), thinly sliced 1/2 English cucumber, diced 1/2 cup mayonnaise 1 tablespoon apple cider vinegar 1 tablespoon yellow mustard 1 teaspoon sugar 1/2 teaspoon garlic salt Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the macaroni and cook as the label directs until al dente. Drain and let cool. Toss the macaroni with the tomatoes, radishes, bell pepper, scallions and cucumber in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47331,"Roasted Pesto Potatoes 3/4 cup store bought pesto 1 1/2 pounds red potatoes, cut into 1 \ chunks Instructions: Preheat oven to 400 degrees. In a large bowl, toss together the pesto and the potatoes. Spread the potatoes out on a baking sheet. Bake for 45 minutes or until crispy and golden. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 47332,"Fried Shrimp With Tartar Slaw 1/2 cup mayonnaise 1/4 cup sweet pickle relish Juice of 1 lemon, plus lemon wedges for serving 8 cups coleslaw mix or shredded cabbage 2 scallions, sliced Kosher salt and freshly ground pepper 24 extra-large shrimp (about 1 1/2 pounds), peeled and deveined 1 1/2 sleeves saltines (about 60 crackers) 1 1/2 cups all-purpose flour 1 tablespoon Old Bay Seasoning 4 large eggs Vegetable oil, for frying Instructions: Make the slaw: Mix the mayonnaise, relish and lemon juice in a large bowl. Add the coleslaw mix and scallions; season with salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Fill a large bowl halfway with ice water and 1 tablespoon salt. Butterfly the shrimp: Make a deep cut down the back of each shrimp so it can be splayed open. Soak in the ice water, 5 to 10 minutes. Meanwhile, place the saltines in a large resealable plastic bag and finely crush with a rolling pin; transfer to a bowl. Mix the flour and Old Bay Seasoning in another bowl. Lightly beat the eggs in a third bowl. Dredge the shrimp in the seasoned flour, dip in the eggs and press into the crushed crackers, splaying each one open to coat inside the incision. Transfer to a plate, cover and refrigerate until ready to fry. Heat 3/4 inch vegetable oil in a large heavy-bottomed skillet over high heat until a deep-fry thermometer registers 350 degrees F. Fry the shrimp in batches, turning once, until golden, 1 to 2 minutes. Drain on paper towels and season with salt. Serve with lemon wedges and the slaw. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 47333,"Pumpkin Pie 2 cups all-purpose flour 1 tablespoon sugar 1/4 teaspoon salt 1 cup unsalted butter, cut into cubes 2 egg yolks 3 tablespoons milk 1 1/2 cups canned pumpkin 1/2 cup brown sugar 2/3 cup heavy cream 7 tablespoons sweetened condensed milk 6 1/2 tablespoons evaporated milk 1/4 teaspoon vanilla extract 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg Pinch ground clove Pinch salt 2 eggs 1 egg yolk Instructions: Make the Pie Dough: In a standing mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix to combine. Add the butter and continue mixing until the mixture holds together when you clump it, and there are pecan-sized lumps of butter still visible. Meanwhile, whisk together the yolks and milk in small bowl. Add the yolk mixture to the flour mixture and mix until a dough forms. Transfer the dough to a sheet of plastic wrap, wrap well and store in the refrigerator for several hours. (The dough will keep for several days in the fridge and several weeks in the freezer.) On a lightly floured work surface, roll half of the dough into a 11 to 12-inch circle about 1/8 inch thick. Line the pan with the dough and crimp the edges. Chill the pie shell for about 30 minutes. Preheat the oven to 350 degrees F. Line the pie shell with aluminum foil and fill with dried beans. Bake the shell until golden brown, about 45 minutes. Remove the foil and beans. Meanwhile, make the Filling: Lower the oven to 325 degrees F. In a medium saucepan, mix together the pumpkin and sugar. Cook over medium heat, stirring frequently, until reduced and thick, about 15 to 20 minutes. Remove from the heat and whisk in the cream, milks, vanilla, ginger, cinnamon, nutmeg, clove, salt, eggs, and yolk. Pour the filling into the pie shell and bake until set, about 45 to 55 minutes. Cool and serve ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 47334,"Mini Chicken Pizzas Two 13.8-ounce cans premade pizza crust dough 4 tablespoons olive oil
2 cups shredded mozzarella cheese (about 8 ounces)
2 cups shredded cheddar cheese (about 8 ounces)
1 bell pepper, cored, seeded, diced
1 red onion, chopped
2 teaspoons minced garlic
3 boneless, skinless chicken breast halves, grilled and diced
1/2 pound bacon, diced and cooked until crisp 1/2 pound bacon, diced and cooked until crisp
Instructions: Preheat the oven to 350 degrees F. Press out the pizza dough to a 1/2-inch thickness and punch out rounds using a 3-inch biscuit cutter. Transfer to two baking sheets and brush the crusts with 2 tablespoons of the olive oil. Sprinkle with 1 cup of the mozzarella and 1 cup of the cheddar. Top with the bell pepper, red onion, garlic, chicken and bacon. Sprinkle the remaining 1 cup mozzarella and 1 cup cheddar over the pizzas and drizzle with the remaining 2 tablespoons olive oil. Bake until the crusts are lightly browned, about 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47335,"Aromatic Spiced Ham 1 (4-pounds 15-ounce to 6-pounds 1-ounce) boneless mild-cure gammon 8 3/4 fluid ounces (250ml) red wine 5 pints 5 1/2 fluid ounces (3 liters) water (approximately) 1 large onion, halved 2 garlic cloves, unpeeled 1 head fennel, halved 2 star anise 1 tablespoon coriander seed 1 tablespoon fennel seed 1 tablespoon mixed peppercorns Approximately 16 whole cloves 4 tablespoons red currant jelly 1/2 teaspoon ground cinnamon 1 teaspoon smoked paprika 1/2 teaspoon red wine vinegar Instructions: Place the gammon in a large saucepan. Add all the ingredients for the ham to the pan, adding more water if the ham isn't covered. Bring to the boil, before reducing the heat to a simmer and partially covering the pan. Cook for about 2 1/2 to 3 hours, approximately 1 hour a kilo simmering time, plus an extra 15 minutes. When you are ready to glaze the ham, preheat oven to 440 degrees F (230 degrees C). Remove the ham from the liquid and sit the ham on a board. Strip off the rind, and a little of the fat layer if it's very thick, and cut a diamond pattern into the remaining fat with a sharp knife in lines of about 3/4-inch apart. Stud each diamond with a clove. Put the jelly, cinnamon, paprika and red wine vinegar into a saucepan and whisk together over a high heat bringing it to the boil. Let the pan bubble away so that the glaze reduces to a syrup-like consistency. Place a layer of foil over a roasting tray big enough to hold the ham. Place the ham on top of the foil. Pour the glaze over the clove-studded ham and then transfer it to the oven. Cook for about 15 minutes, or until the glazed fat is burnished. Allow the meat to rest in a warm place for at least 15 minutes before carving it. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47336,"Cracked Black Pepper Garnish 2 tablespoons cracked black pepper 2 tablespoons freshly squeezed lemon juice 1/2 cup olive oil 1 teaspoon salt Instructions: In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 47337,"Focaccia \Giana
1 1/2-pound store-bought pizza or focaccia dough 3/4 cup extra-virgin olive oil, divided Gray salt All-purpose flour, for dusting work surface 6 ounce jar sun-dried tomatoes in oil 1/4 cup sherry vinegar 1/2 cup extra-virgin olive oil Salt Pepper 3/4 cup mayonnaise 1/2 pound thinly sliced mortadella 1/2 pound thinly sliced prosciutto 1/2 pound thinly sliced coppa 1/2 pound thinly sliced salami 3/4 pound thinly sliced provolone 6 tomatoes, sliced Gray salt Freshly ground black pepper 3 cups fresh arugula Instructions: Preheat the oven to 400 degrees F. Oil 1 (11 by 17-inch) baking sheet. Pour 1/4 cup olive oil in mixing bowl. Place the dough in the bowl and rub with olive oil. Let dough come to room temperature. The dough will loosen and rise slightly in bowl. On a lightly floured work surface knead the dough lightly until smooth. Roll out the dough into a rectangular shape, about 12 by 10-inches. Brush off any excess flour and transfer to the oiled baking sheet. Brush with olive oil and let rise for about 15 to 20 minutes. Press your fingers into the dough to make evenly spaced indentations, brush with the remaining olive oil and sprinkle with gray salt. Bake for about 15 to 20 minutes, the bread should be browned and crisp on the bottom. Remove from the oven and let cool to a warm room temperature. Meanwhile combine the sun-dried tomatoes, sherry vinegar, and olive oil in a blender. Blend until smooth and taste for salt and pepper. To assemble the sandwich: Slice the sheet of focaccia in half as if you are making 1 giant sandwich. Spread the top of the bread with the mayonnaise and the bottom with the sun-dried tomato dressing. Lay down a layer of each sliced meat and then a layer of provolone, followed by a layer of tomatoes. Season tomatoes with salt and pepper, top with the arugula and place the top half of the focaccia on top. Your 1 giant sandwich can now be sliced into individual sandwiches or bite sized squares. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 47338,"Tortellini with Arugula and Prosciutto Kosher salt 2 9-ounce packages fresh cheese tortellini 4 tablespoons unsalted butter 6 cups baby arugula (about 4 ounces) Coarsely ground pepper 1/3 cup grated parmesan cheese 4 ounces thinly sliced prosciutto Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook until tender, about 4 minutes. Reserve 1 cup cooking water, then drain. Return the pot to medium heat and add the butter and 1/2 cup of the reserved cooking water. Cook, swirling the pot, until the butter melts and combines with the water. Add the tortellini and arugula and gently toss to coat, adding more cooking water as needed to loosen. Season with salt. Divide the tortellini among bowls. Season generously with pepper and sprinkle with the parmesan. Top with the prosciutto. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 47339,"Spicy Curry-Coconut Chicken Noodle Soup One 3.5-ounce package shiitake mushrooms, stems removed and caps thinly sliced 1 cup snow peas, halved crosswise 1/2 medium onion, thinly sliced 1 tablespoon peeled and finely chopped fresh ginger 2 cloves garlic, finely chopped 2 teaspoons Thai yellow curry paste 1 teaspoon curry powder 1 teaspoon ground turmeric 4 cups chicken broth One 13.5-ounce can unsweetened coconut milk 2 tablespoons Asian fish sauce 2 tablespoons coconut sugar 2 cups shredded cooked chicken Lime wedges, for serving Sliced red jalapenos, for serving Fresh cilantro leaves, for serving Fresh basil leaves, for serving Salt 12 ounces dried rice or ramen noodles 2 tablespoons olive oil Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 6 minutes. Drain well. Divide among 4 serving bowls.
Meanwhile, heat 1 tablespoon oil over medium-high heat in a large saucepan. Add the mushrooms, snow peas, onion, ginger and garlic; cook, stirring frequently, until golden, about 2 minutes; divide among the bowls.
Return the same saucepan to the heat and stir in the remaining 1 tablespoon oil, the curry paste, curry powder and turmeric and cook for 30 seconds. Stir in the chicken broth, bring to a boil and cook for 3 minutes. Stir in the coconut milk, fish sauce and sugar. Return to a boil and cook for 5 minutes. Stir in the chicken and cook until heated through. Season with salt. Ladle the soup over the vegetables and noodles. Serve with lime wedges, jalapenos, cilantro and basil. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 47340,"Hot Chocolate-Toffee 4 cups whole milk 1/2 cup water 1/2 cup sugar 6 ounces bittersweet chocolate, chopped 2 ounces butterscotch chips, available on baking aisle 1 canister prepared whipped cream, from dairy aisle 1 toffee bar, chopped (recommended: Heath Bar) Instructions: In a medium heavy bottomed sauce pot, heat milk, water and sugar to a boil, then remove from heat and whisk in chocolate and butterscotch chips until they melt into the milk. Pour into small mugs or cups and top with whipped cream and crushed Heath bar toffee pieces. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 47341,"Lemon Thyme Water 2 lemons 10 sprigs thyme water ice Instructions: Slice lemons into thin wheels and distribute between 2 pitchers along with thyme sprigs. Fill pitchers with ice and cover with water. ","[Chardonnay, Sauvignon Blanc, Riesling]" 47342,"Jimmy's Grandma's Tomato Sauce with Bucatini 1 stick (8 tablespoons) unsalted butter 5 cloves garlic, minced
1 large sweet onion, such as Vidalia, finely diced
Two 6-ounce cans tomato paste
Two 28-ounce cans tomato sauce
2 cups low-sodium chicken broth
1/2 cup lightly packed fresh basil leaves
1/2 cup grated Parmesan, plus more for garnish 1 teaspoon sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1 pound bucatini, cooked to al dente
Instructions: Preheat the oven to 275 degrees F. Place a large roasting pan over 2 burners set to medium heat. Add the butter, garlic and onions and sweat for 6 to 7 minutes. Add the tomato paste and cook for 2 to 3 minutes more. Add the tomato sauce and chicken stock and bring to a simmer. Cover with foil and transfer the pan to the oven for 5 hours, stirring every 30 minutes. (Baking in the oven ensures the sauce cooks down without burning.) Transfer the sauce to a blender along with the basil, Parmesan and sugar, and blend well. Season with salt and pepper. Toss the cooked pasta with the sauce. Serve in shallow bowls, garnished with Parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 47343,"Marinated Roasted Vegetable Antipasto 1 small-medium size eggplant, trimmed and cut lengthwise into 1/4-inch thick slices 2 zucchini, cut lengthwise into 1/4-inch thick slices 1 red bell pepper, roasted & cut into wide strips 1 yellow bell pepper, roasted and cut into wide strips 1 small fennel bulb, cut lengthwise into 1/8-inch thick slices 6 large cloves garlic, sliced thin 2/3 cup diced pitted black olives 1/3 cup minced fresh herbs (parsley, basil, oregano, thyme) 1/4 cup white wine vinegar Salt and pepper to taste Extra-virgin olive oil to taste Instructions: Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 47344,"Polynesian Sweet and Sour Fish: L'a Momona a Paakai 1 ounce ginger root, peeled and minced 4 ounces mirin 1 ounce soy sauce 2 1/2 pounds mahi-mahi, cut into 1/2-inch cubes Oil, for frying 7 ounces flour 7 ounces water 3 ounces soy sauce 1 teaspoon sugar 2 eggs 1/2 teaspoon baking soda 1 teaspoon garlic powder Seasoned flour, as needed 20 ounces sweet and sour sauce Instructions: Combine ginger, mirin, and soy sauce and marinate the fish for 30 minutes. Preheat oil in a deep-fryer to 350 degrees F. Mix together batter ingredients. When preparing an order, drain and dredge fish cubes in seasoned flour. Coat fish with the batter and deep-fry until golden brown. In a bowl, gently toss one portion of fried fish with 4 ounces of hot sweet and sour sauce. Serve immediately on a warmed dinner plate. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 47345,"Sensational Chicken Noodle Soup 4 cups Swanson? Chicken Broth (Regular, Natural Goodness? or Certified Organic) Generous dash ground black pepper 1 medium carrot, sliced (about ? cup) 1 stalk celery, sliced (about ? cup) ? cup uncooked extra wide egg noodles 1 cup shredded cooked chicken or turkey Instructions:

1. Heat the broth, black pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.
2. Stir the noodles and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47346,"Peaches and Greens with Buttermilk Dressing 2 limes 2 tablespoons fresh parsley 2 tablespoons fresh cilantro 1 clove garlic, peeled and quartered 1/2 cup mayonnaise 2 ounces mascarpone cheese, cut into pieces 1 cup buttermilk Salt and pepper 1 tablespoon canola oil 1 tablespoon butter 4 fresh peaches, peeled, pits removed, and cut into wedges 1 head iceberg lettuce, core removed 1 head Romaine lettuce, spine of leaves removed, rinsed and dried with a salad spinner, and torn into bite size pieces 1 tablespoon finely minced peeled fresh ginger (about 1/2-ounce ginger root 2 English cucumbers, peeled and sliced into 1/4-inch rounds 2 large ripe tomatoes, cut into wedges 2 ounces blue cheese Instructions: Microwave limes for about 30 seconds to release essential oils, and set until cool enough to handle. Turn on the blender and while it's running, add 1 at a time through the feed tube, the parsley, cilantro, garlic, mayonnaise, and mascarpone cheese, and blend together until a smooth paste has formed. At this point, the limes should be cool enough to handle. With the power still on, squeeze the lime juice through the blender feed-tube, and then very slowly add the buttermilk until the mixture can coat the back of a spoon. Adjust the seasoning with salt and pepper. Set aside in refrigerator until needed. Melt the oil and butter in a saute pan over medium heat and saute the peaches lightly. Set aside to cool. Bang the core part of the head of lettuce on a hard surface and twist it to remove), cut into 1-inch pieces, rinsed and dried with a salad spinner. To make the bite sized pieces, cut the head of lettuce in half then with flat sides against cutting board, cut into 1-inch strips lengthwise and then 1-inch squares crosswise. Toss together iceberg lettuce, romaine lettuce, fresh ginger, and cucumbers. Fold in tomato wedges and cooled peaches, and crumble in blue cheese. Transfer to serving dishes and serve with buttermilk dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 47347,"Rocky Beer Float Cupcake 1 stick (1/2 cup) unsalted butter 1/2 cup stout 3 tablespoons unsweetened Dutch process cocoa 1 cup all-purpose flour 1 cup granulated sugar 3/4 teaspoon baking soda 3/8 teaspoon kosher salt 1/3 cup sour cream (not low-fat) 1 large egg 1/2 cup granulated sugar 1/4 cup stout 3 tablespoons vodka 1 1/2 cups confectioners' sugar, sifted 4 tablespoons unsalted butter, at room temperature 2 tablespoons stout 1/4 teaspoon vanilla extract Pinch kosher salt 1 cup granulated sugar 4 large egg whites 1/4 teaspoon vanilla extract Big pinch fine salt 2 1/2 sticks unsalted butter, softened but cool, cut into cubes 8 ounces 60-percent-cacao chocolate, melted and cooled 1/2 cup mini marshmallows, toasted 1/3 cup roasted slivered almonds Instructions: For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners. In a pot, heat the butter and stout over medium heat until the butter is melted. Remove from the heat, add the cocoa powder and whisk until the mixture is smooth. Set aside to cool slightly. In a medium bowl, sift together the flour, granulated sugar, baking soda and salt and whisk to blend. Set aside. Using a stand mixer, beat the sour cream and egg together in a large bowl to blend. Add the stout/chocolate mixture and beat just to combine. Add the flour mixture and mix on a low until just combined. Divide the batter among the cupcake liners, filling them three-quarters full. Bake until a tester inserted into the centers comes out clean, about 17 minutes. Cool the cupcakes on a rack completely. For the beer syrup: In a pot, combine the granulated sugar and stout and simmer together until the sugar is completely dissolved. Remove from the heat and stir in the vodka. Set the mixture aside to cool. For the stout filling: Using a stand mixer, beat the confectioners' sugar and butter together until well combined. Add the stout, vanilla extract and salt and mix until creamy. For the rocky road frosting: In a clean metal bowl of a stand mixer, whisk the granulated sugar and egg whites together over a pot of simmering water. Whisk occasionally until a candy thermometer inserted in the mixture registers between 140 and 160 degrees F (or until you can't feel the sugar granules when you rub the mixture between your fingers). Transfer the mixture to the stand mixer and using the whisk attachment, whip until the mixture turns white and almost doubles in size, and the outside of the bowl feels at room temperature. Add the vanilla and salt and continue to whisk. Switch the attachment from a whisk to a paddle and at a low speed, add the butter a few tablespoons at a time and continue mixing. The frosting is done when it looks glossy and smooth. Stir in the chocolate. Fold in the mini marshmallows and slivered almonds with a rubber spatula. To assemble: Brush the beer syrup onto the cupcakes with a pastry brush, or drizzle over the cupcakes using a spoon. Allow the cupcakes to absorb the syrup. Cut a small and shallow hole in each cupcake, and fill each hole with some of the stout filling. Using an ice cream scoop, scoop some rocky road frosting onto each cupcake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 47348,"Carbonara Beans Kosher salt and freshly ground black pepper Two 14.5-ounce cans cannellini or white beans, drained and rinsed 3 large egg yolks 1 cup grated Parmesan, plus more for serving 4 slices thick-cut bacon, diced (about 4 ounces) 1 clove garlic, minced 1/2 cup fresh parsley leaves, chopped, plus more for serving Instructions: Bring a medium pot of salted water to a boil. Add the beans, cover and let cook until the beans are just heated through, about 2 minutes. Turn off the heat and let the beans sit in the hot water while the bacon cooks (you want the beans to be very hot when adding to the egg mixture). Stir the egg yolks and Parmesan in a medium bowl until no lumps remain; set aside. Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Add the garlic and cook, stirring constantly, until softened and very fragrant, about 1 minute. Pour off all but 2 tablespoons of the rendered bacon fat and return the skillet to the stovetop. Reserve 1 cup of the bean water, drain the beans and then add them to the skillet. Cook, stirring constantly, to coat with the bacon fat, about 1 minute.
Ladle 1/2 cup of the reserved bean water into the egg mixture, whisking constantly so the eggs do not cook but are heated. Pour into the skillet and cook, stirring constantly, until the cheese is melted, the sauce begins to thicken and the beans are evenly coated, about 1 minute (if the beans look dry, add more bean water, 2 tablespoons at a time, until the desired consistency has been reached). Fold in the parsley and season with a generous amount of pepper. Transfer to a serving bowl and sprinkle with more Parmesan and parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47349,"Bay Scallop and Grapefruit Ceviche with Avocado and Radish 3 grapefruit, zested and juiced 3 lemons, zested and juiced 1 teaspoon gray salt 1 tablespoon cracked black pepper 1 serrano chili, thinly sliced 1 teaspoon freshly chopped thyme leaves 3/4 cup extra-virgin olive oil 1 pound fresh bay scallops 4 scallions, white and light green parts only, sliced thin 1/2 cup minced red onion 1/2 cup small diced red bell peppers 1 1/2 tablespoons freshly chopped cilantro leaves 3 tablespoons freshly chopped Italian parsley leaves 6 cups baby salad greens 3 avocados, peeled and medium diced 2 English breakfast radishes, sliced thinly on mandoline Instructions: For the marinade: Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve. For assembly: In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47350,"Grilled Octopus Salad (Insalata di Polipo) 16 ounces cleaned octopus with heads removed (about 1 1/2 to 1 3/4 pounds uncleaned) 2 cups full-bodied red wine, such as Chianti or Sangiovese 1/2 cup finely chopped onion 1/4 cup finely chopped carrot 1/4 cup finely chopped celery 2 sprigs fresh thyme 1 bay leaf 4 cloves unpeeled garlic, crushed 3 tablespoons extra-virgin olive oil 1 lime, juiced 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar 2 limes, juiced 1 bunch mint, stems removed, leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives with core removed, julienned 3 cups julienned radicchio leaves 2 cups cooked chickpeas or gigante beans Instructions: Put the octopus in a pot with the wine and enough cold water to cover. Add the onions, carrots, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and cool. (This may be done a day ahead and refrigerated in a covered bowl.) Transfer the octopus to a resealable plastic bag and add the garlic, olive oil, and lime juice; seal and marinate in the refrigerator for 2 hours. Remove the octopus from the marinade and set aside. Preheat a charcoal or gas grill until hot. Position the rack about 5 to 6 inches from the heat. Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of a blender and puree into a smooth emulsion. Alternatively, whisk these ingredients together in a small bowl for a chunkier texture. Season, to taste, with salt and pepper and set aside. Toss the endive, radicchio, and chickpeas together in a salad bowl and set aside. Grill the octopus for 4 to 5 minutes, turning once after 2 to 3 minutes, until it is browned in spots and nicely caramelized but not burned. Remove and cut into bite-size pieces. 0054oss with the greens and vinaigrette, divide among 4 plates, and serve. ","[Chianti, Barolo, Tempranillo, Garnacha]" 47351,"Spicy Guacamole With Mango 1 tablespoon vegetable oil 1 to 2 serrano or jalapeno cl peppers 1 mango, peeled, pitted and diced 1 tablespoon chopped fresh cilantro Juice of 1/2 lime 3 tablespoons minced red onion Kosher salt and freshly ground pepper 3 avocados, halved, pitted and peeled 1/2 cup finely diced peeled jicama Tortilla chips, for serving Instructions: Warm the vegetable oil in a small skillet over medium-high heat. Add the chiles and cook, turning, until the skins blister, about 5 minutes. Let cool, then stem and finely chop. Combine the chopped chiles with the mango, cilantro, lime juice and onion in a bowl. Season with salt and pepper. Mash the avocados in a medium bowl. Mix in the mango-cl mixture and the jicama. Season with salt and pepper and serve with chips. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 47352,"Black-and-White Spotted Animal Cookies 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/8 teaspoon baking soda 1/8 teaspoon fine salt 1 large egg 1 teaspoons vanilla extract 12 tablespoons unsalted butter, at room temperature
1/2 cup granulated sugar 1/4 cup confectioners' sugar 5 tablespoons dark cocoa, such as Hershey's Special Dark 100% Cocoa 2 ounces bittersweet chocolate, melted 1/4 cup of pink royal icing Instructions: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl. Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes.
Reduce the speed to low again and slowly pour in the egg mixture; beat until combined. Add the flour mixture in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning, and scraping down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat, stopping to scrape down the sides of the bowl as needed, until the dough is very smooth, about 5 minutes. Remove half the dough from the bowl and set aside. Beat the cocoa into the remaining half on low speed until well combined, about 2 minutes.
Preheat the oven to 350 degrees and line two baking sheets with parchment. Drop grape sized pieces of plain and chocolate dough in the center of a separate piece of parchment (the dough pieces should be close to each other). Put another piece of parchment on top and using a rolling pin roll the dough to 1/8-to-1/4-inch-thick to create a spotted dough. Chill to firm slightly, about 15 minutes. Cut out cat, dogs and cows shapes with cookie cutters. Push the scrap back together (don't stack or roll into a ball) and reroll and cut out more cookies. Repeat until you have used up as much dough as you can. Transfer the cut out dough to the prepared baking sheets and bake until set but still light in color on the plain cookie dough part, about 12 minutes. Let cool on the baking sheet for 5 minutes then transfer the cookies to a wire cooling rack to cool completely. Use the melted chocolate to dot on eyes using a toothpick. Put the pink icing into a small resealable plastic bag and make a small opening by snipping the corner. Pipe the frosting to give the cat a nose, the cow an udder and a nose and the dog a tongue.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47353,"Blackberry-Ginger Clafouti 1 tablespoon butter, at room temperature 1/3 cup plus 1 tablespoon sugar 1/2 cup flour (I use a gluten-free all-purpose flour) Kosher salt 1 teaspoon grated fresh ginger 1/4 teaspoon store-bought or homemade garam masala, recipe follows 3 eggs 1/2 cup milk 1/2 cup heavy cream 2 teaspoons vanilla extract 1 cup fresh blackberries (or any berry!) Powdered sugar, for dusting Whipped cream, optional 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) 3 tablespoons whole cloves 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch pie plate with the butter. Dust the dish with 1 tablespoon sugar, making sure you cover the sides too! I do this by holding the pie plate near-vertical and shimmying the sugar around the edge. Set the pie plate aside. Using a stand mixer, an electric hand-mixer or a blender, mix the remaining 1/3 cup sugar, flour, 1/4 teaspoon salt, ginger, garam masala, eggs, milk, heavy cream and vanilla and let it go until the mixture is frothy. Arrange the blackberries in the bottom of the pie plate (I don't like it to look too uniform), and carefully pour the batter into the dish. Bake for 40 to 50 minutes, rotating the dish halfway to ensure even cooking. You'll know it's done when you insert a knife into the center and it comes out clean. Don't worry if certain areas puff up more than others as the clafouti cools on your counter it will even out. Serve warm or at room temperature, dusted with a little powdered sugar, and topped with a little whipped cream, if desired. I like it just the way it is when it comes out of the oven! Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47354,"The Best Homemade Chocolate Chip Cookies 1/2 cup (1 stick) unsalted butter 3/4 cup packed dark brown sugar 3/4 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 (12-ounce) bag semisweet chocolate chips, or chunks 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1 teaspoon fine salt Instructions: Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.) Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth. Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve. Store cookies in a tightly sealed container for up to 5 days. For a Rocky Road Bar: Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47355,"Crushed White Bean Bruschetta with White Truffle Oil 4 cups chicken broth 2/3 cup dried great Northern beans, soaked overnight 3 cloves garlic 1 bay leaf Kosher salt and freshly ground white pepper 3 tablespoons extra-virgin olive oil 3 tablespoons thinly sliced scallions 1 tablespoon chopped flat-leaf parsley White truffle oil, as needed 1 loaf bread, such as ciabatta or baguette, sliced and lightly toasted Instructions: In a large pot, combine the broth, beans, garlic, and bay leaf and bring to a boil. Lower the heat and simmer until the beans are tender, about 45 minutes. Season the beans, to taste, with salt and pepper. Cool in the liquid. Drain the beans, reserving the garlic cloves. Place the beans in a bowl and coarsely mash with a potato masher. Add 2 to 3 cloves of garlic and continue mashing. Mash in the olive oil, but keep the mixture fairly coarse. Season with salt and pepper. Stir in the scallions and parsley. Spoon into a serving bowl and drizzle with white truffle oil. Serve with a basket of crisp toasts and the bottle of truffle oil, for more drizzling. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47356,"Classic Tiramisu 60 to 65 soft ladyfinger cookies 6 large egg yolks 1 cup granulated sugar 1 1/4 cups heavy cream 1 teaspoon vanilla extract 1 1/2 cups (12 ounces) mascarpone, at room temperature 2 1/2 cups brewed (strong) coffee, warm 3 tablespoons cognac 3 tablespoons cocoa powder 4 ounces semisweet chocolate, finely grated Instructions: Preheat the oven to 275 degrees F. Arrange the ladyfingers in a single layer on a baking sheet and place in the oven for 10 minutes to dry them out slightly. Remove and let cool. Meanwhile, fill a saucepan with about an inch of water. Bring the water to a gentle simmer over medium-low heat. In a metal bowl, whisk the yolks with 1/2 cup of the granulated sugar until smooth, about 1 minute. Place the bowl over the pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Whisk the eggs and sugar together steadily until they become fluffy and warm to the touch, about 5 minutes. Remove the bowl from the pot of water and continue to whisk until you see traces of the whisk and the mixture is cooled, 2 to 3 minutes. In the bowl of a stand mixer, beat the cream, vanilla and 1/4 cup granulated sugar on high speed with the whisk attachment until stiff peaks form, about 2 minutes. With the mixer running on low, gently beat in the mascarpone in spoonfuls until mixed. Whisk in the egg mixture. In a medium bowl, combine the coffee, cognac and remaining 1/4 cup granulated sugar. Stir until the sugar is mostly dissolved. Using a small strainer, dust the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the cocoa. Gently dip the ladyfingers, one by one, in the coffee mixture and quickly remove so they don\u2019t fall apart. Line the bottom of the dish with about half of the cookies, filling in gaps with half cookies if needed. Spread half of the mascarpone mixture over the cookies. Dust with another tablespoon of the cocoa. Repeat another layer of cookies and then the remaining mascarpone mixture on top. Dust with the remaining tablespoon cocoa. Cover and refrigerate for at least 24 hours or up to 4 days. Sprinkle the chocolate on top. Cut and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 47357,"Tarragon Meatloaf 1 pound ground beef 3/4 pound ground pork 1 teaspoon hot paprika 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 small yellow onions, peeled and minced (should equal roughly 1 cup) 2 cloves garlic, peeled and minced 1 cup bread crumbs 2/3 cup ketchup 1 cup sour cream 1 small bunch flat-leaf parsley, stemmed, washed, dried and chopped, 1/4 cup total 1 small bunch tarragon, stemmed, washed, dried and chopped, 1/4 cup total 3 eggs, lightly beaten 1 teaspoon vegetable oil Additional ketchup for brushing, if desired Instructions: Preheat the oven to 400 degrees F. In a large bowl, mix the beef and pork and gently knead them together with your hands. Add the paprika, salt and pepper. Add the rest of the ingredients. Mix to blend. The taste test: Heat a small saucepan and add the vegetable oil. When the oil begins to smoke, lower the heat and add a small piece of the mixture. Cook 1 to 2 minutes on each side. Remove from the pan and taste. Check seasoning. If too moist, add more bread crumbs. If too dry, add an extra egg. Mold the meat into a loaf and place it in the center of a baking sheet lined with parchment paper. Using a pan without high edges will yield a meatloaf with a crust. Cook, undisturbed, for 15 minutes. Brush it with additional ketchup and lower the oven temperature to 350 degrees F. Bake until the meat is firm when touched or when it has an internal temperature of 150 degrees F, about 45 additional minutes. Remove from the oven, pour off any excess grease and allow it to \rest\ for 10 to 15 minutes before serving. Brush again with ketchup, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 47358,"Rib-Eye Steak with Chimichurri Marinade and Dried cl-Mustard Sauce 8 rib-eye steaks 8 to 10 ounces each Chimichurri marinade, recipe follows Salt and freshly ground pepper Dried cl-Mustard, recipe follows 6 cloves garlic 3 fresh bay leaves 2 jalapeno peppers, coarsely chopped 1 tablespoon kosher salt 1/2 cup white wine vinegar 1 tablespoon ancho cl powder 1/2 cup finely chopped cilantro 1/2 cup finely chopped flat-leaf parsley 1/4 cup finely chopped oregano leaves 3/4 cup olive oil 2 cups Dijon mustard 1/4 cup whole grain mustard 3 tablespoons ancho cl powder 3 tablespoons warm water Instructions: Place the steaks in a large shallow baking dish or pan, cover with the marinade and turn to coat. Refrigerate, covered for 1 to 4 hours. Preheat grill to high. Remove steaks from the marinade, shaking off any excess, and season with salt and pepper, discard remaining marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare. Place all the ingredients in a food processor and process until smooth. Place all ingredients in a small bowl and mix well. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 47359,"Wild Salmon Ceasar 8 (4-ounce) portions Alaskan sockeye salmon, skin removed, pin bones removed Lemon pepper seasoning, to taste 1 head romaine, chopped 6 Roma tomatoes, thinly sliced plus 2 tomatoes, sliced, for garnish 8 ounces diced red onion, plus 2 ounces, for garnish 8 ounces Gorgonzola blue cheese crumbles Caesar dressing, commercial or homemade 4 lemon slices 4 ounces crispy fried onion strips or store-bought fried onions (recommended: French's Original French Fried Onions) Instructions: Preheat grill over medium-high heat. Lightly season pink side of the salmon portions with lemon pepper. Grill (or pan-fry), pink side down, for 2 minutes. Flip over, and cook for another 4 minutes. In the meantime, in a large bowl or platter toss chopped romaine, sliced tomato, red onion and blue cheese crumbles with enough Caesar dressing to coat the salad. Top the salad with remaining tomato and red onion. Place salmon over the salad, garnish with lemon slices and crispy fried onion strips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 47360,"Ginger Snap 1/4 teaspoon peeled and grated fresh ginger Pinch ground cinnamon 1 1/2 ounces vodka 1 ounce ginger liqueur, such as Domaine de Canton 1 ounce fresh lemon juice 1/4 teaspoon agave syrup Pinch ground cloves Pinch grated nutmeg Ice Cinnamon stick, for garnish Instructions: Shake all together the vodka, ginger liqueur, lemon juice, agave syrup, grated ginger, cinnamon, cloves and nutmeg in an ice-filled cocktail shaker. Strain into a chilled cocktail glass. Garnish with a cinnamon stick. ","[Gewrztraminer, Riesling, Pinot Grigio, Moscato]" 47361,"Polenta Taragna alla Valtellinese 3 1/2 cups water 1/2 teaspoon salt 1 cup Polenta Taragna 6 tablespoons unsalted butter, cut into pieces 4 ounces Tallegio cheese, sliced Freshly ground black pepper, to taste Instructions: Bring the water and salt to a boil in a large saucepan. Reduce the heat to moderately low so that the water comes to a simmer. Begin pouring in the polenta taragna by the handful, in a thin stream, very slowly, and stir constantly with a long handled wooden spoon to avoid lumps. Keep the mixture at a bare simmer and stir frequently. (It is not necessary to stir constantly if the polenta is cooked on low heat.) After all the polenta is added, stir in 3 tablespoons of the butter and cook the polenta for 20 to 25 minutes. As it cooks, the polenta will thicken considerable; just keep stirring, and crush against the side of the pan any lumps that might form. The polenta is done when it comes away effortlessly from the sides of the pan. Remove the pan from the heat and stir in half of the cheese, the remaining 3 tablespoons butter, and pepper. Season to taste. Add remaining cheese and stir quickly, leaving some of the cheese unmelted. Transfer the polenta to a serving platter and serve immediately. Recommended Wine: 1991 Vintage Tunina, Jermann ","[Barolo, Barbaresco, Amarone, Chianti Classico]" 47362,"Brown Sugar Boba Milk Tea 1 cup lightly packed dark brown sugar 2 cups fresh or frozen boba, or Homemade Brown Sugar Boba, recipe follows 1 quart (32 ounces) brewed black tea, chilled 1 cup whole milk
2 cups tapioca starch, plus about 3/4 cup more for dusting 1 cup lightly packed dark brown sugar
Instructions: For the syrup: Stir the brown sugar with 1 cup water in a small saucepan over medium-high heat. Bring to a simmer and cook until the mixture is the consistency of a loose maple syrup, about 8 minutes. Add the syrup to a heat-safe jar to cool while cooking the boba. Place the boba in a fine sieve and shake off any excess cornstarch.
Bring 6 cups water to a boil in a medium saucepan over high heat. Add the boba, stirring to prevent them from sticking together, then reduce the heat to medium and simmer until the boba float to the top and darken in color with translucent edges, about 4 minutes if the boba are fresh and about 7 minutes if they are frozen. Drain the boba and rinse with cold water (they will be chewy but will firm up as they cool).
Add the boba to the brown sugar syrup and let sit until the syrup is at room temperature, about 20 minutes.
For the tea: Divide the boba among 4 glasses using a slotted spoon and add 1 tablespoon of the syrup to each glass, letting the syrup streak and coat the inside of the glass. Divide the tea and milk evenly among the glasses and serve.
Whisk 1/3 cup water with 1 cup of the tapioca starch in a small bowl. The slurry may look separated but will come together in the next step. Add the brown sugar and 2/3 cup water to a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium high and whisk in the tapioca slurry until the mixture begins to just tighten and the water fully incorporates, about 30 seconds.
Remove from the heat and stir in the remaining 1 cup tapioca starch using a heatproof spatula until it forms a ball of shaggy dough, 1 to 2 minutes.
Dust a work surface with tapioca flour. Gather the dough together from the saucepan, transfer it to the surface and let cool, 3 to 4 minutes. Knead the dough until it is smooth, springy to the touch and no longer sticky, adding tapioca starch as needed, about 7 minutes. If the dough feels too dry, wet your hands and knead in water from your hands.
Divide the dough into 6 pieces and cover with a damp kitchen towel. Roll out 1 piece of dough to a thickness of about 1/4 inch with a rolling pin. Use a 1/2-inch-wide bubble tea straw with the tip dusted in tapioca starch to cut pieces from the dough, making sure to dust the straw occasionally to prevent sticking. Gather the dough scraps into a ball and repeat the process. Discard any leftover dough after this step as it will be too dry to use again. Repeat with the remaining 5 pieces of dough.
Lightly dust a baking sheet with tapioca starch. Roll the boba pieces into pea-sized balls and place on the prepared baking sheet. If the dough feels too dry or is cracking, dampen your fingers with a little water and knead it. Use immediately or freeze the boba in a single layer until hard, about 2 hours. Transfer to a resealable freezer bag and freeze until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47363,"All-Bran™ Chicken Roulades 1 pound thin-sliced, boneless, skinless chicken breasts 1/4 teaspoon salt 1/8 teaspoon pepper 1 small onion, chopped 3 tablespoons butter or margarine 1 clove garlic, minced 1/2 cup Kellogg's? All-Bran? Original cereal 1/4 cup chicken broth 1 tablespoon lime juice 1 tablespoon chopped fresh cilantro 1 teaspoon grated lime peel Instructions:

1. Sprinkle chicken pieces with salt and pepper. Set aside.
2. In large skillet cook onion in butter over medium heat about 3 minutes or until softened. Add garlic. Cook and stir for 1 minute more. Stir in Kellogg's® All-Bran® Original cereal, broth, lime juice, cilantro and lime peel.
3. Spread cereal mixture on one side of each chicken piece. Tightly roll up. Place, seam side down, in 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 350 degrees F about 30 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165 degrees F. Diagonally cut into thick slices. Arrange on serving plates. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47364,"Eddie Jackson's Mason Jar Salad and Salad Dressing 1 cup fresh parsley leaves, roughly chopped (about 1 small bunch) 3/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
10 large leaves fresh basil Few sprigs fresh oregano, leaves picked Few sprigs fresh tarragon, leaves picked 2 medium cloves garlic
Kosher salt and freshly ground black pepper
8 ounces skinless roast chicken breast, cubed 1/4 cup garbanzo beans
1/4 cup thinly sliced red onion 1/4 cup thinly sliced zucchini 1/4 cup grated carrot 1/4 cup thinly sliced English cucumber 1/4 cup thinly sliced red bell pepper 1/4 cup pumpkin seeds 1/4 cup crumbled feta cheese 1/2 cup thinly cut red leaf lettuce 1/2 cup thinly cut kale Instructions: For Eddie's salad dressing: Put the parsley, olive oil, vinegar, honey, basil, oregano, tarragon, garlic and some salt and pepper in a food processor and puree until smooth. For the mason jar salad: Start by placing 1 to 2 tablespoons of the salad dressing (or any amount you desire) in the bottom of a 16-ounce mason jar. Next, build the salad by placing the proteins--the chicken and garbanzo beans--in the jar first. After that, layer the remaining ingredients in the jar (try color coordinating for presentation): the red onion, zucchini, carrot, cucumber, bell pepper, pumpkin seeds and feta. Finish by packing the lettuce and kale on top. Seal and refrigerate. To serve, flip over on a bowl or plate, mix everything together and dig in. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47365,"Crisp Potato Cakes Smoked Salmon and Chives 6 large baked potatoes 2 bunches of chives 2 tablespoons of sour cream 2 tablespoons of olive oil 12 slices of smoked salmon 13 eggs 2 ounces of milk 2 ounces of butter Olive oil for sauteeing Instructions: Once potatoes have cooled, remove skin. With a box grater, grate potatoes into a mixing bowl. Add olive oil, sour cream and one bunch of chives minced. Finish with one egg, mix very well. Season with salt and pepper. Form by hand 4 large potato cakes. In a medium saute pan, heat olive oil approximately 2 ounces at a time to a slight smoke. Fry 2 potato cakes at a time. Lower heat and allow to crisp approximately 3 minutes per side. Once both sides are crisp and all 4 cakes are made, drain on a paper towel and reserve in a warm place. Crack twelve eggs and wisk with a fork. Add 2 ounces milk. Season with salt and pepper. In the same teflon pan add 2 ounces of butter and over medium heat slowly stir in cracked eggs and begin to scramble. Once eggs are finished fold in a julienne of smoked salmon and a handful of minced chives. For presentation place one warm potato cake in the middle of each plate. Then carefully spoon scrambled egg mixture on top and garnish with chives ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47366,"New Potatoes with Grilled Onion Butter 1 1/2 pounds fresh small potatoes Salt
4 cloves garlic
3 dried bay leaves
12 ounces cipollini or spring onions, peeled and halved crosswise
Canola oil, for grilling onions Freshly ground black pepper 1 stick (4 ounces) butter
1 sprig fresh rosemary
Instructions: Preheat a charcoal or gas grill to high. Put the potatoes in a 2-quart pot. Add enough water to cover the potatoes by 2 inches and enough salt to make the water taste like seawater. Add the garlic and bay leaves. Bring the potatoes to a boil and then cook at a gentle simmer until they test tender when poked with a thin fork, 15 to 20 minutes, though it depends on the size and age of the potatoes. Drain the contents of the pot into a sieve set over a heavy bowl, filling the bowl with the hot water just to warm it. Throw out the water, drop the potatoes in the bowl and cover the bowl tightly with plastic wrap to keep the potatoes warm. As the potatoes cook, toss the onions with a little canola oil and salt and pepper and grill over medium-high heat until charred and soft. On the same grill, heat a cast-iron pan. Add the butter and cook until it browns. Remove from the heat, add the rosemary and give the pan a shake; the butter will foam. When it stops sizzling, add the onions to the butter and cook over low heat until they are very tender and the butter has taken on a pronounced oniony flavor. Remove the spent rosemary sprigs. Pour the butter and onion mixture over the warm cooked potatoes and serve right away. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 47367,"Toasted Millet Tabbouleh 2/3 cup millet 2 cups loosely packed parsley leaves, coarsely chopped 2 Persian cucumbers, finely chopped (do not peel) 1 medium tomato, finely chopped 4 radishes, finely chopped 3 scallions, white and green parts, finely chopped 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Put the millet in a medium saucepan over medium heat and swirl until lightly golden and toasted, 6 to 8 minutes. Pour in 1 1/2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer until most of the water is absorbed and the millet is tender, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and cool. Combine the cooled millet, parsley, cucumbers, tomato, radishes, scallions, lemon juice, oil, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Serve at room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47368,"Collard-Wrapped Bean Burritos 8 large collard green leaves (about 10 ounces) Kosher salt 1/3 cup reduced-fat sour cream 1/4 cup packed cilantro leaves 1 tablespoon chopped pickled jalapeno 1 teaspoon pickled jalapeno brine 1 1/2 cups frozen brown rice, thawed One 15-ounce can black beans, rinsed and drained 1 medium ripe tomato, chopped 1 medium avocado, sliced 1/4 cup shredded Mexican-blend cheese Instructions: Remove the stems up to the leafy part of the collards. Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave the top off for even thickness (this makes it easier to roll up the leaves). Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves. Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely. Whisk together the sour cream, cilantro, 1 tablespoon water, pickled jalapeno and brine in a small bowl. Combine the rice, black beans, tomato and 1/4 teaspoon salt in a medium microwave-safe bowl, cover with plastic wrap and cut a slit in the middle to allow steam to escape. Microwave at 100 percent power until hot, stirring about halfway through, 4 to 5 minutes. Assemble the burritos: On a work surface, lay out two large leaves side-by-side vertically, slightly overlapped, making a 10-inch wide \wrap. (It's ok if the wrap is not circular.) Form 1/4 of the rice and bean mixture into a log across the leaves about 3 inches from the bottom, leaving a 1-inch border on each side. Drizzle with 1/4 of the sauce, then top with 1/4 each of the avocado and cheese. Fold the sides of the wrap over the ends of the mixture, then roll up tightly from the bottom. Repeat with the remaining wraps and filling. Cut each in half on the bias and enjoy or refrigerate whole for a few hours before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 47369,"Baby Lamb Chops with Artichoke and Tarragon Dip 1 (15-ounce) can quartered artichoke hearts in water, drained 1 (6 ounce) jar marinated baby mushrooms and their liquids 1 shallot, coarsely chopped 4 sprigs fresh tarragon leaves, stripped, plus a few sprigs to garnish 3 tablespoons white wine vinegar Salt and pepper 1/2 cup extra-virgin olive oil, plus some for drizzling 16 baby lamb chops, cut by butcher 1/2 pound baby cut carrots, available in produce department 1/2 pound sugar snap peas 4 radishes, cleaned and trimmed, greens left on, halved lengthwise Instructions: Preheat the broiler or grill pan to high. In a food processor, combine the artichokes, marinated mushrooms, shallot, tarragon, and vinegar. Season with salt and pepper and turn processor on and stream in about 1/2 cup of evoo until a spoonable, fairly smooth dip forms, about 1 minute. Scrape the dip into a serving bowl and place a demitasse (small) spoon in the dip so it can be easy applied to each individual cooked lamb chop. Drizzle chops with a few teaspoons of evoo and season with salt and pepper. Grill or broil 2 minutes on each side and remove to rest. To serve, place dip on large platter or cutting board and surround with cooked chops and piles of baby cut carrots, sugar snap peas and halved radishes for dipping and topping. Garnish platter with additional sprigs of tarragon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47370,"The Pingala Crunchwrap Supreme One 12-inch wheat tortilla 2 tablespoons Oat Cheddar, recipe follows 1/4 cup cooked brown rice
3 tablespoons Cashew Queso, recipe follows 1/4 cup warm chili
2 corn tostadas or tortillas
3 tablespoons Not-Avocado, recipe follows 1 small tomato, diced
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh scallions
Pinch diced fresh or pickled jalapeno
Your favorite creamy dressing, salsa or mayo, for serving 1 cup rolled oats 1 cup nutritional yeast, or more as needed
1/2 cup sunflower or coconut oil
3 tablespoons ground turmeric
2 tablespoons lemon juice, or more as needed
2 tablespoons sea salt, or more as needed
1 teaspoon garlic powder
1/2 tablespoon tapioca starch
1 cup cashews, soaked in water overnight 3 cups warm water
1 cup cooked and peeled sweet potato (see Cook's Note) 1/2 cup nutritional yeast
2 teaspoons ground turmeric
1 teaspoon dried oregano
1/2 teaspoon garlic powder 1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup sunflower oil 1/4 cup chopped fresh parsley
1 to 2 tablespoons salt
3 cloves roasted garlic
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh tarragon
1 small onion, chopped (about 1/2 cup)
2 cups cooked garbanzo beans
1 cup fresh or frozen green peas
1/2 cup nutritional yeast
5 drops lemon oil or 2 teaspoons lemon zest
Instructions: Preheat a nonstick frying pan on low heat. Lay the wheat tortilla on a flat surface. Spread the Oat Cheddar in a circle in the center (it doesn't have to be perfect). Place the rice on top of the Oat Cheddar, then the Cashew Queso followed by the chili. Place the 2 tostadas on top of the chili; these will separate the warm layer from the fresh layer and put the \crunch\ into the crunchwrap. Layer the fresh ingredients on top of the tostadas: Not-Avocado, tomato, cilantro, scallions and jalapeno. Now comes the fold. We are after a 6-sided hexagon shape. Fold one side of the wheat tortilla inward towards the center. Continue to make 5 more folds inward, working in a circle. Turn up the heat to medium on the pan. Place the crunchwrap, folds-down, in the pan. (It is important to cook the folded side first to create a good seal on the crunchwrap.) Cook on each side until golden brown, about 30 seconds. Cut in half with a sharp knife, hopefully hearing a crunch. Dip in your favorite creamy dressing, salsa or mayo! Bring 2 1/2 cups water to boil in a small pot. Add oats and turn down the heat to low, then simmer until the oats are tender. Pour the cooked oats into a blender along with the nutritional yeast, oil, turmeric, lemon juice, sea salt and garlic powder. Blend until the mixture is very smooth. This is the moment where things can be adjusted to taste, with more salt, nutritional yeast or lemon as you like. Place the mixture back into the pot on medium heat. As the mixture is heating, whisk in the tapioca starch. Continue to cook, whisking, until the mixture thickens and reaches a sticky fondue consistency, about 10 minutes Remove from heat and let cool (it will continue to thicken). Put this cheese in sandwiches, crunchwraps or puff pastry. Boom. Drain the soaked cashews of excess water. Add the cashews, most of the warm water, and the sweet potato, nutritional yeast, turmeric, oregano, garlic, pepper and cayenne to a blender. Blend on high speed until very smooth, adding more warm water if needed to reach a nacho-cheese-thick consistency. Pour on top of your favorite chips or add to a crunchwrap. Party. Place the sunflower oil, parsley, salt, garlic, rosemary, sage, tarragon and onion in a blender and blend on high until a smooth herb oil is produced. Set aside. Place the garbanzo beans, peas, nutritional yeast, lemon oil and herb oil in a food processor and process on high speed until what appears to be a bright green guacamole is formed. The mixture should take on a very avocado-like green color while some of the skins of the green peas will remain visible. This is fine, as it more closely resembles a roughly mashed avocado with different hues of green. The end product should taste fatty, smooth and rich. Spread as a base for Not-Avocado toast, or serve with chips or in a crunchwrap. Lasts for 1 week or more in the fridge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47371,"Calabrian Spiedini 2 pounds ground pork 2 tablespoons grey salt 1 teaspoon freshly ground black pepper 4 cloves garlic 1/2 cup California chili powder 1/2 tablespoon chili flakes 1/2 cup beer 1/4 cup fennel seed Instructions: Season the pork well with a good amount of black pepper and grey salt. Mince the garlic and then, sprinkle with salt to help the mashing process. Using the side of a knife, mash it into a paste (this process is helped along if you sprinkle the garlic with a little salt to help break it up). The mashed garlic flavor will spread throughout the sausage more easily than minced garlic. Add the garlic to the sausage, then add the California chili powder (this is a sweet chili that will give the sausage a strong red color). Add the chili flakes, beer, and fennel seeds and mix well. Cover sausage in a bowl with plastic wrap and refrigerate overnight. Chef's note: if you'd like to test pork sausage for seasoning, fry a little in a small pan with some olive oil before tasting. Remember, you can always add more seasoning, but you can never take it away! To form spiedini: Preheat a grill. Just before your cookout, soak 12-inch wooden skewers in water for 1 hour so they won't catch on fire when you place them on the grill. Cover a cookie sheet with aluminum foil. Form the sausage into baseball sized meatballs and place on the cookie sheet. To form the spiedini, flatten the balls into patties, place 2 skewers in the middle of a sausage patty, then wrap the patty firmly around the skewer. Wrap the spiedini in foil that you will use to bring them to the grill. To Grill spiedini: Place spiedini on the cooler part of the coals or on a medium grill. Drizzle with olive oil. Grill for about 10 minutes on each side, until well cooked. ","[Barolo, Dolcetto, Aglianico, Tempranillo]" 47372,"Emily's Spiced Ginger Cookies 4 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon nutmeg 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1 cup granulated sugar 1 cup packed dark brown sugar 1 cup unsalted butter at room temperature, cut into cubes 2 large eggs 1 tablespoons vanilla extract 4 tablespoons chopped crystallized ginger Instructions: Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, salt, nutmeg, baking soda, cinnamon, and ground ginger. In a different mixing bowl, add the sugar, brown sugar and butter. With an electric mixer, beat until fluffy, about 2 minutes. Add eggs 1 at a time until well incorporated. Scrape the bottom of the mixing bowl with a rubber spatula, add the vanilla extract and the crystallized ginger and mix well. Once the wet ingredients are incorporated, add the flour mixture in batches. Mix until the dough begins to form into a ball. Using an ice cream scoop, place the dough onto 2 parchment-lined sheet pans about 2 inches apart. Press the dough with the back of a spoon. Bake for 12 to 13 minutes. When the cookies are done, transfer them to a wire rack to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47373,"The Margarita 1 1/2 ounces tequila 1/2-ounce triple sec 2 ounces fresh lime juice 2 ounces fresh lemon juice Instructions: Combine ingredients in a shaker with ice and shake vigorously. Strain into a margarita or large martini glass. Serving suggestion: Rub the outside rim of the glass with lemon and dip rim into a plate of kosher salt. Garnish with a slice of lime. ","[Tequila, Cava, Sauvignon Blanc]" 47374,"Mushroom Soup with Chestnuts and Roasted Fennel 6 small fennel bulbs, stalks removed, halved lengthwise Extra-virgin olive oil Sea salt and freshly ground black pepper 1/4 cup (1/2 stick) unsalted butter 1 large onion, chopped 4 garlic cloves, minced 1/2 bunch fresh thyme sprigs, leaves stripped from the stem 1 pound white button mushrooms, wiped of grit and coarsely chopped 1 pound oyster mushrooms, wiped of grit and coarsely chopped 1 pound chanterelle mushrooms, wiped of grit and coarsely chopped 1 pound cooked chestnuts 3 quarts chicken stock 1/2 cup heavy cream Fresh chopped chives, for garnish Instructions: Preheat the oven to 400 degrees F. Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender \u2013 the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup. Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper. To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 47375,"Eyeball Lava Cake One 15.25-ounce box white cake mix (plus required ingredients) Two 13-ounce jars raspberry jam 4 blue flat taffy candy strips, such as Airheads Nonstick cooking spray, for the parchment and spatula 2 black gummy candies Two 1/4-ounce packages unflavored gelatin 1 cup sugar 2/3 cup light corn syrup Pinch kosher salt 2 teaspoons pure vanilla extract One .67-ounce tube red decorating gel Instructions: Prepare and bake the cake in a 10-cup Bundt pan according to the package directions. Let cool completely, then transfer to a large serving platter. Microwave the jam until pourable, about 2 minutes. If there are seeds, strain through a fine-mesh strainer. Pour enough jam into the hole of the cake to fill it to the top. Reserve the remaining jam.
Microwave the taffy until soft and pliable, about 10 seconds. Put the taffy in between two 8-inch-long pieces of parchment sprayed with nonstick cooking spray. Roll it out to a 1/8-inch-thick circle using a rolling pin, then cut it with a 5-inch biscuit cutter. Warm the black gummies and roll into a marble-sized piece. Place in the middle of the blue taffy circle and roll out to create a pupil. Stir together the gelatin and 1/3 cup cold water in the bowl of stand mixer fitted with a whisk attachment.
Combine the sugar, corn syrup, salt and 2/3 cup water in a small saucepan over medium-low heat. Cook, stirring occasionally, until the sugar is completely dissolved. (If any granules of sugar stick to the side of the pan, brush them back into the sugar-water mixture with a wet pastry brush.) Attach a candy thermometer to the pan and increase the heat to medium high. Cook until the mixture reaches 240 degrees F, about 5 minutes.
With the mixer on low, slowly pour the sugar syrup into the softened gelatin. Once all the syrup is added, increase the speed to high and beat until the mixture is very thick and holds soft peaks, about 15 minutes. Beat in the vanilla. Coat a rubber spatula with cooking spray and while still warm, spread the marshmallow frosting all over the bundt cake. Let sit at room temperature until the frosting is completely cool and set, about 1 hour.
Place the blue taffy piece centered on top of the cake. Use the red decorating gel to draw bloodshot lines on the outside of the cake. Serve with a butcher's cleaver.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47376,"19th Hole Nectarines with Lemon Cream 1/2 cup brandy 6 nectarines, skin left on, halved, pit removed 1 tablespoon sugar, to flambe 1/2 cup milk 1/2 cup heavy cream 1 vanilla pod or 3 teaspoons vanilla extract 1 tablespoon lemon liqueur or 3 teaspoons lemon extract (recommended: Limoncello) 1/4 cup sugar, for lemon cream 4 egg yolks 1 tablespoon finely grated lemon zest 1 pint blackberries Instructions: Pour brandy over nectarines and soak for about 30 minutes. For the lemon cream: Pour the milk and heavy cream into a heavy bottomed saucepot and add vanilla and lemon liqueur. Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and whisk in lemon zest, and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled. Place nectarines cut side up in a pan and sprinkle with 1 tablespoon sugar. Spoon brandy around nectarines, cover and heat nectarines and brandy briefly. Then remove cover and spoon warmed brandy over nectarines. * Remove from the heat and ignite with a long match to flambe. Alternatively, you can grill the brandy soaked nectarines until they begin to caramelize. Allow nectarines to cool to room temperature. Place 2 nectarines on each serving dish, and top with lemon cream and blackberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 47377,"Hazelnut Cinnamon Rolls 3 tablespoons butter, melted 1/3 cup hazelnuts, toasted and coarsely chopped 1/4 cup packed dark brown sugar 2 tablespoons sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford) 3/4 cup powdered sugar 3 tablespoons mascarpone cheese 1 tablespoon buttermilk Instructions: Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes. Position the rack in the center of the oven and preheat to 325 degrees F. Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy. Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Barbera]" 47378,"White Chocolate Pistachio Truffles One 14-ounce can sweetened condensed milk 1/2 cup pistachio butter (available at Walmart) 1 1/2 pounds white chocolate chips 1 tablespoon coconut oil 1/2 cup finely chopped pistachios Instructions: Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours. Line a sheet pan with parchment paper and set aside. Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside. Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles. Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47379,"Grapefruit Brulee 2 large red grapefruits, at room temperature 8 teaspoons dark rum 2 tablespoons cold unsalted butter, cut into bits 2 tablespoons packed dark brown sugar 2 tablespoons all-purpose flour 1/4 teaspoon ground allspice 1/8 teaspoon fine salt Instructions: Position a rack in the upper third of the oven. Preheat the broiler to high. Halve each grapefruit, then loosen the segments by cutting along the membranes with a paring or grapefruit knife. Drizzle 2 teaspoons of rum evenly over each half. In a small bowl, combine the butter, sugar, flour, allspice, and salt. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs. Sprinkle the crumbs evenly over the cut grapefruits. Place grapefruits on a broiler pan, and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes. Serve immediately or cooled slightly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47380,"Italian Sausage Stuffing 1 stick unsalted butter, plus more for the baking dish 1 pound sweet Italian sausage, casings removed 4 stalks celery, chopped 2 onions, chopped 2 tablespoons chopped fresh sage 3 cups low-sodium turkey or chicken broth Kosher salt and freshly ground pepper 2 large eggs 1/2 cup chopped fresh parsley 16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds) Instructions: Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes. Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat. Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes. ","[Barolo, Barbaresco, Chianti, Rioja]" 47381,"The Best Scrambled Eggs 3 large eggs 1/4 cup heavy cream Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 tablespoon creme fraiche 1 tablespoon chopped chives Instructions: Whisk together the eggs, heavy cream, a pinch of salt and a few grinds of black pepper in a medium bowl until the mixture is homogenous. Melt the butter in a medium nonstick skillet over medium heat. Add the egg mixture, then increase the heat to medium-high. Stir with a rubber spatula until curds begin to form. Lower the heat to low and add the creme fraiche and chives. Stir until the creme fraiche is fully incorporated and the eggs are just set. Transfer to a plate and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 47382,"Flour Tortillas 2 1/2 cups all purpose flour Scant 1/2 cup vegetable shortening (3 1/2 ounces) 1 teaspoon salt 1 cup warm water Instructions: In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 47383,"Red Curry Chicken Wontons with Plum Sauce 1 pound ground chicken 1 tablespoon lime juice 1 tablespoon honey 1 tablespoon red curry paste 1 small bunch cilantro, leaves chopped Square wonton wrappers 1 cup water Vegetable oil Chopped chives, for garnish Golden plum sauce, found in Asian markets Instructions: Put the chicken, lime juice, honey, red curry paste, and cilantro into a medium bowl and mix well by hand. Lay out 10 wonton wrappers in a row. Put 1 heaping teaspoon of the chicken mixture into the center of each square. Working quickly, dip your fingers into the water and moisten the edges of the wonton. Fold it over the filling to form a triangle, pressing well to seal. Curl the 2 points in towards each other, moisten 1 point and press them together to form a bishop's hat. Repeat with the remaining wontons and freeze. The recipe may be made up to this point 1 week in advance. Pour 3 inches of the vegetable oil into a large saucepan and place over medium heat until a bread cube dropped into the oil browns within 30 seconds. When ready to cook, drop the wontons into the hot oil in batches of 6 until puffed and golden, about 3 minutes. Remove and let the excess oil drain. Garnish with chopped chives and serve with Golden plum sauce on the side. ","[Cabernet Sauvignon, Pinotage, Tempranillo, Barbera]" 47384,"Red Pepper and White Bean Panzanella with Chicken 8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces) 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups) 1 cup drained and rinsed canned white beans 1 cup chopped rotisserie chicken 1 cup sliced Persian or hothouse cucumbers 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped roasted red peppers 1/4 cup chopped fresh basil 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 3/4 cup olive oil 1 teaspoon finely chopped fresh oregano Kosher salt and freshly ground black pepper Instructions: Put the bread cubes in a large bowl and add the tomatoes, beans, chicken, cucumbers, parsley, peppers and basil and toss to combine. Whisk together the vinegar and Dijon mustard in a medium bowl. Whisk in the oil and oregano. Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.
","[Sangiovese, Pinot Grigio, Vermentino, Tempranillo]" 47385,"Frisee Salad with Goat Cheese, Maple Vinaigrette and Candied Walnuts 1/4 cup balsamic vinegar 2 tablespoons pure maple syrup 1 tablespoon minced shallot 1/2 cup extra-virgin olive oil 1/4 cup olive oil 1 teaspoon black pepper, or to taste 2 cups walnut halves 3/4 cup confectioners' sugar Vegetable oil for deep-frying 1/2 teaspoon salt, or to taste 1/8 teaspoon cayenne, or to taste 3 large heads of frisee (French or Italian chicory, available at specialty produce markets), outer leaves discarded and the inner leaves rinsed, spun dry, and torn into 2-inch pieces 9 Medjool dates, pitted and sliced thin 3 ounces Laura Chenel's Taupiniere goat cheese or other such as St. Maure or Valencay, cut into 6 slices 3 ounces Laura Chenel's Chabis goat cheese or other such as Montrachet or Chevrion, cut into 6 slices 3 ounces Laura Chenel's Capriccio goat cheese cut into 6 slices 6 thin slices of whole-wheat walnut bread Chopped fresh chervil and chives for garnish Instructions: Make the vinaigrette: In a small bowl whisk together the vinegar, syrup and shallot, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Season the vinaigrette with salt and pepper.
Make the candied walnuts: In a saucepan simmer the walnuts in water to cover for 5 minutes, or until they are softened slightly, drain them, and transfer them to a paper towel to dry completely. In a bowl stir together the walnuts and the sugar. In a Dutch oven heat 3 inches of the oil to 350 degrees on a deep-fat thermometer and in it fry the walnuts in batches for 1 to 2 minutes, or until they are brown and crisp. Transfer the walnuts as they are fried with a slotted spoon to a baking sheet and season them with the salt and cayenne.
In a large bowl, toss the frisee with the dates and enough of the vinaigrette to just coat the salad, rserving any remaining vinaigrette for another use. Divide the salad among 6 plates, mounding it in the center, divide the cheeses and the bread around it, and sprinkle the salads with the walnuts and the herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 47386,"Layered Three Cheese Nachos 1 large bag nacho chips 2 cups shredded hot pepper jack cheese 2 cups shredded salsa jack cheese 2 cups shredded traditional Sonoma jack cheese 1/2 cup chopped green onions 1 cup diced tomatoes 1 cup black beans, drained and rinsed 1/2 cup chopped cilantro Grilled chicken strips or steak, optional toppings Instructions: Preheat the oven to 350 degrees F. Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 47387,"Poblano-Scallion Cornbread Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2-percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1 cup roasted poblano pepper strips 1/2 cup sauteed onions 1/2 cup chopped scallions Instructions: Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the poblano peppers, onions and scallions. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 47388,"Spaetzle Kosher salt and freshly ground black pepper 1 1/2 cups all-purpose flour 1/4 teaspoon freshly grated nutmeg 3 large eggs, lightly beaten 1/2 cup whole milk Nonstick cooking spray, for the colander 2 tablespoons unsalted butter, melted 1 tablespoon chopped fresh flat-leaf parsley or chives, optional Instructions: Bring a large pot of salted water to a boil. Whisk the flour with the nutmeg, 1 teaspoon salt, and a few grinds of pepper in a large bowl. Make a well in the center and add the eggs and milk. Gradually mix the milk and eggs into the flour to make a sticky batter.
Spray both sides of a colander with 1/4-inch-wide holes (see Cook's Note) with cooking spray then spoon the batter into the colander. Hold the colander directly above the pot of boiling water (using an oven mitt if necessary) and working quickly, use a rubber spatula to push the batter through the holes into the water. Simmer until all of the spaetzle float to the surface and are tender, about 2 minutes. Drain and transfer to a bowl. Toss the spaetzle with the butter and sprinkle with herbs, if using. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 47389,"Strawberry Basil Coffee Cake 1 cup packed brown sugar 1 cup all-purpose flour
1/4 cup slivered almonds
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted and cooled slightly
Nonstick cooking spray, for the baking dish 1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup sour cream, at room temperature
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
3 large eggs, at room temperature
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups whole milk, at room temperature
1 teaspoon lemon zest 2 1/2 cups diced strawberries
3 tablespoons chopped fresh basil
Instructions: For the crumb topping: In a medium bowl, mix together the brown sugar, flour, almonds and salt. Add the butter and stir to combine until the mixture is evenly moistened and crumbs form. Set aside. For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Set aside. In a large bowl, combine the butter, brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the butter and sugars together until light and fluffy, about 2 minutes. Add the sour cream, vanilla, salt and eggs. Beat on medium to combine. Add 1 1/2 cups of the flour, the baking powder and baking soda. Mix again until smooth, about 1 minute. Add the milk and mix again until smooth. Add the remaining 2 cups of flour and the lemon zest and fold with a rubber spatula, being careful not to overmix. Pour the batter into the prepared baking dish and sprinkle evenly with the strawberries and basil. Top with the crumb topping and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47390,"Tuna and Salmon Tartare with Endive Leaf 1/3 pound sushi grade tuna, cut into small dice 2 medium shallots, finely minced 2 teaspoons freshly grated ginger 1 tablespoon lime juice 1 teaspoon soy sauce 1 teaspoon sesame oil 3 tablespoons olive oil Salt and freshly ground black pepper 1/3 pound line caught wild salmon, cut into small dice 2 heads Belgian endive 1 tablespoon caper berries, finely chopped Instructions: In a small bowl, combine tuna, 1 shallot, 1 teaspoon ginger, 1/2 teaspoon lime juice, soy sauce, 1 teaspoon sesame oil and 1 1/2 tablespoons olive oil. Using a plastic spatula gently fold the ingredients together until just incorporated. Season, to taste, with salt and pepper. In a separate bowl, combine salmon and the remaining shallot, ginger, lime juice, soy sauce, sesame oil, and olive oil, again using a plastic spatula to gently incorporate ingredients. Season, to taste. Separate the leaves of the endive. Serve 1 1/2 teaspoons of salmon tartar in half of the leaves and fill the remaining leaves with the tuna tartar. Garnish with caper berries. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47391,"Salad with Poached Eggs and Bacon Dressing 2 teaspoons extra-virgin olive oil 1 piece bacon, cut crosswise into 1/2 inch thick strips 1 teaspoon aged sherry or red wine vinegar Kosher salt plus and freshly ground black pepper 1 tablespoon distilled vinegar 1 to 2 large eggs 1-1/2 cups mixed greens, washed and spun dried 1 or 2 (1/2-inch) thick slices of a baguette or sourdough bread, lightly toasted Instructions: Heat the oil in a small saute pan over medium heat. Saute the bacon strips until golden and crispy. Remove the bacon with a slotted spoon to a paper towel to drain and reserve. Pour off the oil and bacon fat, and reserve. Return the pan to the heat and add the vinegar and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. Whisk in about 4 teaspoons of the reserved pan drippings to make a dressing. Season with salt and pepper to taste and set aside. Fill a small sauce pan with 3 inches of water. Add the distilled vinegar. Bring to a gentle simmer over medium heat, adjust heat to so the water is just under a simmer. Break the egg(s) into the water and poach to desired doneness, about 3 to 5 minutes. Meanwhile toss the salad with the reserved bacon and the dressing. Season with salt and pepper. Put the salad on a plate and place the toasts on the salad. Remove eggs from the water with a slotted spoon and pat the back of the spoon with paper towels. Place egg on toast and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47392,"Chicken Marsala 1 cup all-purpose flour Salt and freshly ground black pepper 1 1/2 pounds chicken breasts Grapeseed oil, for cooking 3/4 cup marsala wine 1 cup veal or beef stock 4 ounces (1 stick) butter 1/2 cup 1/4-inch-thick sliced mushrooms Fresh herbs such as chives or grated cheese, for garnish, optional Instructions: To prepare the chicken, season the flour with salt and pepper. Slice the chicken breasts to 1/4-inch-thick medallions. Coat with the flour and tap off any excess.
Next, in a saucepan over medium heat, add enough oil to coat the bottom of the pan and allow to warm. After warming, add the chicken and cook until browned, 2 to 3 minutes. Flip and repeat the process. After cooking all the chicken, hold warm covered on a plate. Add the marsala to the pan over medium-high heat. This will deglaze the pan. After deglazing, reduce the wine by three-fourths volume so 2 ounces remain. Then add the mushrooms. Stir the mushrooms, scraping the sides, then finish with the veal stock. Allow the stock to warm and thicken for 4 to 5 minutes, and then remove from the heat. Stir in the butter and finish by spooning over the cooked chicken. Garnish with fresh herbs or cheese if desired. ","[Barolo, Barbaresco, Chianti, Rioja]" 47393,"Asian Chicken Salad 1 large carrot, peeled 3 cups shredded napa cabbage, from 1 small cabbage 3 cups shredded romaine lettuce, from 1 small lettuce 1 small red bell pepper, seeded and deveined, thinly sliced 2 tablespoons fresh Thai basil leaves or fresh mint leaves, chopped** see Cook's Note 2 cups thinly sliced store-bought rotisserie chicken (about 2 small chicken breasts) 1/2 cup slivered almonds, toasted** see Cook's Note 1 tablespoon toasted white or black sesame seeds* 1/4 cup peanut or vegetable oil 2 tablespoons low-sodium soy sauce 2 tablespoons rice vinegar* 1/2 teaspoon granulated sugar Kosher salt and freshly ground black pepper, optional Instructions: 1/2 cup chow mein noodles, for garnish
For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 47394,"Steamed Carrots Kosher salt 3 pounds carrots with greens trimmed to 1 inch Instructions: Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat. Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Transfer to a plate and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 47395,"Braised Lamb Shanks Extra-virgin olive oil 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion) Kosher salt 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice 3 carrots, peeled and cut into 1/2-inch dice 3 celery ribs, cut into 1/2-inch dice 4 cloves garlic 1 (12-ounce) can tomato paste 2 cups hearty red wine 2 tablespoons finely chopped rosemary leaves 10 to 12 thyme branches tied together in a bundle 3 to 4 cups water 4 bay leaves Gremolata, recipe follows 1 orange, zested 1 lemon, zested 1/4 cup finely chopped parsley leaves 1 small garlic clove, minced 2 tablespoons freshly grated horseradish Instructions: Preheat the oven to 400 degrees F. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside. Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor. Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half. Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go. Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired, Call yourself a superstar!!! ; In a small bowl, combine all ingredients and set aside until ready to use. ; ","[Syrah, Cabernet Sauvignon, Malbec, Barolo]" 47396,"Baked Potato Salad 2 pounds small Yukon gold potatoes 1 bunch parsley, about 1 inch of stems still attached, roughly chopped with scissors 1 bunch basil, about 1 inch of stems still attached, roughly chopped with scissors Kosher salt and freshly ground white pepper 1/3 cup extra-virgin olive oil Pinch of sugar 4 to 6 tablespoons red wine vinegar 2 shallots, sliced into 1/4-inch-thick rounds 2 tablespoons smooth Dijon mustard 1 tablespoon capers, plus 1 teaspoon brine from the jar 4 to 6 gherkins, finely chopped, plus 1 tablespoon brine from the jar Instructions: Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put in the center of the oven. Bake until the potatoes are tender and can be pierced with the tip of a knife, about 50 minutes. Meanwhile, combine the parsley and basil in a food processor or blender. Season with salt and white pepper, add 2 tablespoons water and blend. With the motor running, pour the olive oil through the top in a slow, steady stream. Add the sugar and taste for seasoning. Pulse to combine and set aside. (This doesn't need to be a smooth puree: It should be a little rustic and chunky.) In a large bowl, combine the vinegar, shallots, mustard, capers and brine, and the gherkins and brine. Add half of the parsley-basil puree and toss. Taste for seasoning. When the potatoes are done, remove them from the oven and let cool for a few minutes. Peel half of the potatoes (some skin adds a nice flavor to the salad). Cut any big potatoes into quarters and cut the rest in half. Put the potatoes in the bowl with the dressing; season lightly with salt and pepper and gently toss. Serve at room temperature with the remaining herb puree on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 47397,"Sauteed Soft-shell Crabs with Garlic and Butter 3 soft-shell crabs, cleaned and patted dry Salt and freshly ground black pepper 1 cup flour 2 tablespoon extra-virgin olive oil 3 garlic, sliced 2 tablespoons capers, drained 1/2 cup white wine 1 tablespoon butter Few chive blades, chopped Essence, for garnish, 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 Instructions: Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside. In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper. Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence. 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. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 47398,"How Do You Make Peach Cobbler? | Homemade Peach Cobbler 1/2 cup unsalted butter, melted 1 cup all-purpose flour 2 cups sugar 3 teaspoons baking powder Pinch salt 1 cup milk 4 cups peeled, pitted and thinly sliced fresh peaches (5 to 6 medium peaches) 1 tablespoon fresh lemon juice Several dashes ground cinnamon or ground nutmeg (optional) Instructions: Preheat oven to 375 degrees. Pour the melted butter into a 13 by 9 by 2-inch baking dish. In a medium bowl, combine the flour, 1 cup sugar, the baking powder, and the salt and mix well. Stir in the milk, mixing until just combined. Pour this batter over the butter but do not stir them together. In a small saucepan, combine the peaches, lemon juice, and remaining cup of sugar and bring to a boil over high heat, stirring constantly. Pour the peaches over the batter but do not stir them together. Sprinkle with cinnamon or nutmeg if desired. Bake in the preheated oven for 40 to 45 minutes or until the top is golden-brown. Serve warm or cold. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 47399,"Master Pizza Dough 7 1/2 cups High Gluten Flour (ConAgra Hy-Jump or Dakotana) 3 tablespoons sugar 1-ounce vegetable shortening 1/4 teaspoon salt 3 cups water (lukewarm to slightly warm) 1 1/2 tablespoons active, dry, granulated, yeast Pinch sugar Instructions: Place flour, sugar shortening and salt, in a bowl of a mixer. Place water in a separate bowl, add yeast and sugar, let stand for 5 to 6 minutes or until yeast rises to the top of the water. With kneading hook on the mixer, start mixer and add water. Mix for 10 to 12 minutes. Remove from bowl and place on floured sheet pan. Knead slightly adding flour if needed and form a large dough ball. Refrigerate for 45 minutes before using in various recipes. SPECIAL NOTES: Flour MUST be high gluten. Yeast MUST be granulated (Red Star Granulated Active Dry is preferred). If the room temperature is hotter than normal, and more humid than normal, you may want to adjust your yeast water to accommodate ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47400,"Detroit-Style Pizza 1 1/2 pounds refrigerated pizza dough
3 tablespoons olive oil 2 tablespoons unsalted butter, at room temperature One 28-ounce can peeled whole tomatoes 1/4 cup tomato paste 2 cloves garlic, finely chopped 1/2 teaspoon dried oregano Pinch cl flakes Kosher salt 4 ounces sliced pepperoni 8 ounces sharp white Cheddar, shredded (about 2 1/2 cups) 8 ounces Havarti, cut into 1/2-inch cubes (about 2 cups) 8 scallions, white and light green parts only, sliced Instructions: Put the pizza dough in a large bowl and coat with 2 tablespoons of the olive oil. Cover the bowl with plastic wrap and let sit in a warm spot until the dough is slightly puffy, 30 minutes. Spread the butter all over the inside of a metal 9-by-13-inch pan and put the dough in the middle. Starting from the middle of the dough and using your fingertips, push the dough out to the corners of the pan. Cover with plastic wrap and place in a warm spot until puffy and doubled in thickness, about 1 hour. Push the dough all the way to the edges, recover with plastic wrap and let rest for 15 minutes more.
Meanwhile, position an oven rack in the bottom third of the oven and preheat to 500 degrees F. Place a baking sheet on the rack to preheat.
Combine the tomatoes and tomato paste in a blender and blend until smooth. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the garlic and cook until fragrant and soft but not brown. Add the tomato mixture, oregano, cl flakes, 1/2 teaspoon salt and 1/4 cup water, bring to a simmer, reduce the heat to medium low and cook until thick, about 15 minutes. Uncover the dough and cover evenly with the pepperoni. Sprinkle about 2 cups of the Cheddar evenly along the edges of the pizza. Sprinkle the remaining 1/2 cup Cheddar over the rest of the pizza, then top the entire pizza with the Havarti and scallions.
Put the pan on the preheated baking sheet and bake the pizza until the edges are golden and the cheese is melted and bubbling, about 15 minutes.
Loosen the sides and bottom of the pizza with a metal spatula and slide onto a cutting board. Spoon the sauce in 4 thick crosswise lines over the pizza. Cut into squares and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47401,"Pumpkin's Pumpkin Pupcakes 2 1/2 cups whole-wheat flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon ground ginger One 16-ounce can pumpkin 1 cup plain yogurt 16 ounces honey 1 cup vegetable oil 2 teaspoons vanilla extract Two 8-ounce packages cream cheese, at room temperature 4 tablespoons plain yogurt 1/2 cup powdered cactus honey 1/2 teaspoon grade \B\ maple syrup 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. In a medium mixing bowl, mix the whole-wheat flour, baking powder, baking soda, cinnamon, and ginger. In a separate larger bowl, mix the canned pumpkin, yogurt, honey, vegetable oil, and vanilla. Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed with a hand mixer. Put the cupcake liners in the cupcake tin and fill the liners about 3/4 of the way, being careful not to overfill. Bake until a toothpick inserted into a pupcake comes out clean, about 18 to 20 minutes. Remove the pupcakes from the pan and cool on cooling rack, about 20 minutes. For the icing, mix all ingredients until well combined. Ice the pupcakes when completely cooled. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 47402,"Lemon Ginger Poached Chicken 1 ripe avocado, halved, pitted and flesh chopped 1/2 cup plain yogurt 1 lime, juiced 1 gallon water 1/2 cup chopped celery 1 large onion, peeled and chopped 1/2 cup peeled and chopped carrots 4 lemons, halved 1/2 cup minced ginger 4 lemongrass stalks, top and bottom scored 1 cup dry white wine 1 teaspoon sea salt 1 teaspoon peppercorns 6 (6 to 8-ounce) boneless, skinless chicken breasts 2 tablespoons grapeseed oil 1/4 cup chopped red onion 2 cups canned black beans, rinsed 1 large vine-ripened tomato, diced 1/4 cup chopped green onion 1 teaspoon minced parsley leaves 2 tablespoons white balsamic vinegar Kosher salt and freshly ground black pepper Instructions: In a food processor, pulse the avocado and yogurt until smooth. Transfer to a small bowl, fold in the lime juice and refrigerate. In a large stockpot over high heat, combine the water, celery, onion, carrots, lemons, ginger, lemongrass stalks, wine, sea salt and peppercorns. Bring to a boil, then reduce heat to a low simmer and add chicken breasts. Cover and cook for 15 to 17 minutes. Remove the chicken from the liquid and let rest on a cutting board for 5 minutes. While the chicken is resting, heat the grapeseed oil in a medium saucepan over medium heat. Add the red onion and cook until soft. Reduce the heat and add the black beans, tomatoes, green onion, parsley, and vinegar. Season with salt and pepper, to taste. Stir occasionally, allowing the flavors to blend and the beans to warm, about 4 to 5 minutes. Remove from the heat, and spoon the mixture onto a platter. Slice the chicken and serve on top of the beans with a drizzle of avocado yogurt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47403,"Roasted Duck Legs and Potatoes 2 duck legs 2 baking potatoes or 1 pound other large white-skinned potatoes Few sprigs of fresh thyme Salt and pepper Instructions: Preheat the oven to 400 degrees F. On the stove, heat a small roasting pan (I use one like a slightly oversized tarte tatin pan) and sear the duck legs, skin-side down over medium heat until the skin turns golden and gives out some oil. Turn the legs over, and take the pan off the heat while you cut the potatoes into 1-inch slices across, then cut each slice into 4. Arrange these potato pieces around the duck legs, then let a few sprigs of thyme fall over the duck and potatoes, and season with salt and pepper, before putting into the preheated oven. Cook for two hours, occasionally turning the potatoes, for optimal outcome, which is tender duck legs and crispy potatoes, though both will be ready to eat after 1 1/2 hours. Making leftovers right: If you have even a small amount of meat left, you could bag and mark it up and store it in the freezer for up to two months for future use. Thaw overnight in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47404,"Full Moon Sundaes Fudge sauce, heated in small bowl in microwave Fudge swirl ice cream 4 Moon Pies, coarsely chopped Whipped cream Instructions: For each sundae, layer: hot fudge sauce, 1 scoop ice cream, moon pie pieces, a second scoop of ice cream, fudge sauce, whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47405,"Soujouk Flatbread 4 pounds unbleached bread flour 3/4 cup vegetable oil, plus additional for coating dough
1/2 cup sugar
1/8 cup salt
1 teaspoon fresh active yeast
1/3 cup vegetable oil 3 pounds lean ground beef
2 1/2 pounds yellow onions, diced fine 3 1/2 pounds ground and strained fresh tomatoes 1 tablespoon salt
6 garlic cloves, mashed fine
1/4 cup lemon juice
2 tablespoons soujouk spice 1 teaspoon fine ground red cl pepper
1/2 teaspoon black pepper
1 cup shredded white low-moisture, low-sodium Lebanese cheese or queso fresco
Instructions: For the dough: Mix together the flour, oil, sugar, salt, yeast and 1 to 1/2 quarts water (as much as will bring the dough together). Set aside to rest, 1 hour. Cut into small 30 palm-size dough balls, then oil the balls and set aside in a bowl.
For the topping: Add half of the oil to a large skillet over high heat. Add ground beef and cook, stirring and mashing constantly, until cooked through, 10 to 12 minutes. Remove from pan and set aside. Put the remaining oil in same hot skillet and add the onions. Cook until soft, about 10 minutes. Add the tomatoes to the cooked onions and mix well. Add the salt, then add back the ground beef along with the garlic and lemon juice. Mix well. Add the soujouk spice, cl pepper and black pepper. Cool mixture and set aside. Preheat the oven to 500 degrees F. Flatten one piece of dough to about 12 inches in diameter. Spread some cooled soujouk mix over the dough and top the center with shredded cheese. Bake for 2 1/2 to 3 minutes. Repeat with remaining ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 47406,"Cauliflower \Potato\ Salad Kosher salt 1 large head of cauliflower, cut into bite-sized florets (6 to 8 cups) A heaping 1/2 cup mayonnaise 2 tablespoons yellow mustard 1 tablespoon apple cider vinegar Freshly ground black pepper 1/3 cup chopped dill pickles 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh chives 3 hard-boiled eggs, peeled and chopped 2 celery stalks, chopped 1 shallot, diced Instructions: Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature. Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, chives, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47407,"Bread Pudding 1 dozen day old biscuits, finely crumbled 1 quart milk 3 eggs 2 cups sugar 2 1/4 tablespoons vanilla 1 1/2 ounces bourbon 3 tablespoons melted butter 4 ounces butter 1 cup sugar 1 egg slightly beaten 1 1/2 ounces bourbon 4 ounces pecans Instructions: Preheat the oven to 350 degrees F. Soak the bread in the milk for 10 minutes. Add the eggs, sugar, vanilla, and bourbon and stir well. Pour the melted butter in the bottom of a 13 by 9-inch baking pan. Pour the mixture in the pan and bake for about 40 minutes. For the sauce, cream the butter with sugar and cook the mixture in a double boiler until it is dissolved. Add the beaten egg and whip rapidly. Let the sauce cool and add the bourbon. Before serving, add the pecans. Serve the sauce warm over the bread pudding. ","[Chardonnay, Port, Tawny Port, Sherry]" 47408,"Roasted Butternut Squash Soup with Chili Ginger 1 medium butternut squash, about 2 pounds 1 clove garlic, unpeeled 2 tablespoons olive oil Sea salt Freshly ground black pepper 4 tablespoons unsalted butter 1 large onion, peeled and finely diced One 1-inch piece fresh ginger, peeled and finely grated 1 or 2 small hot chilies, seeded and finely chopped, plus extra sliced for garnish 4 cups chicken or vegetable stock Squeeze of lime juice Coconut milk, to serve Cilantro leaves, for garnish Instructions: Preheat the oven to 425 degrees F. Cut the squash in half from top to bottom and scoop out the seeds. Put the squash and the garlic clove onto a baking sheet, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Roast in the oven until it is nice and soft, 30 to 35 minutes. Remove from the oven and let cool. When it is cool enough to handle, scoop out the flesh and set aside with the garlic clove. While the squash is roasting, put the remaining tablespoon of oil and the butter into a large pot over low heat. Add the onion and cook, stirring often, until the onion is browned and caramelized, about 20 minutes. Squeeze the roasted garlic clove into the pan, discarding the skin. Add the squash, ginger, chilies to taste and stock. Turn the heat to high and bring it to a boil, then remove from the heat. Working in batches, puree the soup in a blender, getting it as smooth as possible. Pour into a clean pot while you blend the rest. Heat the soup until it is piping hot. Taste and season with salt and pepper and a squeeze of lime juice. To serve, ladle the soup into warm bowls, drizzle with a little coconut milk, scatter over some cilantro leaves and chilies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 47409,"Turkey Sweet Potato Hash 1 1/2 cups roughly chopped baked sweet potatoes (about 1 1/2 medium potatoes) 2 1/2 cups shredded cooked turkey 1/4 cup chicken broth, homemade or low-sodium canned 1/2 medium yellow onion, grated 2 cloves garlic, minced 1 teaspoon minced canned chipotle chiles in adobo 3 tablespoons chopped fresh coriander (cilantro), plus leaves for garnish 1/3 cup queso fresco (Mexican farmer's cheese), crumbled (1 1/2 ounces) 1 large egg white 2 teaspoons kosher salt Freshly ground black pepper 1 tablespoon oil, such as soy, peanut, vegetable or corn 2 tablespoons unsalted butter 2 scallions (white and green), thinly sliced Serving suggestion: Chipotle Cranberry Sauce, recipe follows 2/3 cup canned whole berry cranberry sauce 1/2 teaspoon minced canned chipotle chiles en adobo 1/4 teaspoon freshly grated lime zest 1/2 teaspoon freshly squeezed lime juice Instructions: Preheat the oven to 400 degrees F. Mash 1 cup of the sweet potatoes in a large bowl with a fork. Add the remaining 1/2 cup of sweet potatoes, the turkey, broth, onion, garlic, chipotles, coriander, 1/4 cup of the cheese, and the egg white. Season with the salt and pepper. Stir briskly to combine. Heat the oil and 1 tablespoon butter in the skillet over medium heat. Add the hash and form it into a round cake the size of the pan with a spatula. Cook, shaking the skillet occasionally, until the bottom sets, about 3 minutes. To turn the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls intact onto the plate. Melt the remaining tablespoon butter in the skillet. Slide the hash back into the skillet cooked-side up. If the hash breaks apart, simply re-form the cake with the spatula. Cook, shaking the skillet occasionally, for 2 minutes. Transfer the skillet to the oven and bake the hash until firm, about 10 minutes. Carefully, invert the hash onto a serving plate. Scatter the scallions, coriander, and the remaining cheese on the top. Serve hot or warm, with Chipotle Cranberry Sauce, if desired. In a small bowl, combine all the ingredients. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 47410,"Chana Saag 1 cup long-grain white rice 1 1-inch piece fresh ginger, roughly chopped 2 cloves garlic 1/2 to 1 serrano cl pepper, stemmed 4 tablespoons unsalted butter 2 teaspoons cumin seeds 1 small onion, finely chopped 1 large or 2 small plum tomatoes, chopped Kosher salt and freshly ground pepper 1 1/2 teaspoons garam masala 2 15-ounce cans chickpeas, drained (liquid reserved) and rinsed 2 10-ounce bags spinach (not baby spinach) 1/3 cup heavy cream Warm naan, plain yogurt and/or lemon wedges, for serving Instructions: Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork. Finely chop the ginger, garlic and cl in a mini food processor; set aside. Heat 2 tablespoons butter in a large pot over medium heat. Add 1 teaspoon cumin seeds; cook until sizzling, 30 seconds. Add the onion; cook, stirring, until browned, 3 to 4 minutes. Add the tomatoes and season with salt and pepper. Cook, stirring, until the pot is dry, 3 minutes. Stir in 1 teaspoon garam masala. Stir the chickpeas and chopped cl mixture into the pot. Add the spinach in batches, adding 1 to 2 tablespoons of the reserved chickpea liquid if the pot is getting too dark. Season generously with salt and pepper and stir in 1/4 cup chickpea liquid. Partially cover and cook, stirring, until the spinach is soft, 5 to 8 minutes. Stir in the heavy cream; remove from the heat. Heat the remaining 2 tablespoons butter in a small skillet over medium-high heat. Add the remaining 1 teaspoon cumin seeds and 1/2 teaspoon garam masala. Cook until the seeds pop, a few seconds. Stir into the spinach; season with salt and pepper. Serve the chana saag with the rice, naan, yogurt and/or lemon wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 47411,"Mint Marinated Grilled Shrimp Tabbouleh Salad 1/2 cup medium or coarsely cracked bulgur 1 1/2 cups boiling water 3/4 cup baby arugula leaves 2 large green onions, thinly sliced 3 tablespoons finely chopped fresh mint, plus fresh mint leaves for garnish 1/4 cup fresh lemon or lime juice 1 clove garlic, chopped to a paste 1/4 cup olive oil Salt and freshly ground black pepper Grilled shrimp, recipe follows 1/4 cup fresh lemon juice 3 tablespoons chopped fresh mint 1/4 cup canola oil 1/4 teaspoon ground black pepper 1 pound shrimp (20 to 24 size), shelled and deveined Salt Instructions: Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours. Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint. Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper. Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves. Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes. Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 47412,"King Pao Beef 1/2 medium onion 10 pieces small dry cl Water 1/2 small can black bean sauce 1 bottle sweet chili sauce 8 ounces tomato paste 4 ounces sugar Vegetable oil, for frying 1 (12-ounce) NY strip steak 1 cup potato starch 1 bunch scallions, chopped 1 bunch cilantro leaves, chopped 6 ounces peanuts 4 pieces choi sum (baby bok choy may be substituted), steamed Instructions: Roughly chop and saute the onion. Puree in blender with dry chiles and water. Add black bean sauce, sweet chili sauce, and tomato paste and puree. Adjust flavor with sugar. Add water, as needed, to reach desired consistency. Fill wok with enough oil to fry or poach the beef. Slice the beef into strips and coat lightly with potato starch. Carefully fry in hot oil for 2 minutes. Add enough sauce to coat meat. Just before plating add scallions, cilantro, and peanuts. Garnish with steamed choi sum. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 47413,"Coconut Shrimp with Lime Dressing Peanut or vegetable oil, for deep-frying 2 egg whites 1 tablespoon cornstarch Kosher salt Freshly ground black pepper 12 (U-15) jumbo shrimp, peeled, deveined, and flattened 2 cups flaked coconut Lime dressing, recipe follows 2 bunches watercress leaves, for garnish 1 cup sour cream 1 lime, zested and juiced 1 small shallot, finely diced 2 tablespoons chopped parsley 1 tablespoon sugar 1/4 teaspoon finely chopped scotch bonnet pepper Kosher salt Freshly ground black pepper Instructions: In a large heavy bottom saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-fryer thermometer inserted in the oil reaches 350 degrees F. (If you do not have a thermometer a cube of bread will brown in about 3 minutes.) In a bowl whisk together the egg whites, cornstarch, salt, and pepper, to taste. Dip the shrimp into the egg mixture, and then press the shrimp into the coconut flakes, coating well on both sides. Fry the shrimp in batches until coconut is golden, about 2 to 3 minutes. Drain on paper towel. Serve immediately. Dress shrimp with lime dressing and garnish with watercress leaves. Combine ingredients in a small bowl, and chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47414,"Huevos Rancheros Recipe 12 small corn tortillas Oil 2 1/4 cups black beans 2 tomatoes, diced 1 onion, diced 1/2 bunch cilantro, leaves chopped, plus sprigs for garnish Salt Freshly ground black pepper 12 large eggs Sliced avocado, for garnish 4 tablespoons sour cream Instructions: Fry corn tortillas in 1-inch of hot oil until crispy. Set aside on paper towels to drain excess oil. Warm the black beans in a saucepan over medium heat. Add tomatoes, onion, cilantro and salt and pepper to saucepan. Reduce sauce over medium heat until flavors meld and ingredients come together. Fry eggs over-easy or over-hard in fry pan.
To assemble: Plate corn tortillas. Top with black beans. Place eggs over black beans. Add rancheros sauce on top of eggs. Garnish top with avocado, sprig of cilantro and a side of sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 47415,"Hot Smoked Turkey Sausage Sandwiches with Grilled Onions, Fennel and Peppers 8 Italian spicy peppers 1 Spanish onion 1 small fennel bulb 2 tablespoons olive oil Salt 3 pounds link sweet Italian turkey sausage 4 hoagie rolls, centers removed 4 ounces aged provolone Hot Green Apple Chutney, recipe follows 1/2 onion, sliced thin 1/4 teaspoon minced garlic 1/2 teaspoon minced ginger 2 Granny Smith apples, cored and diced into 1/4-inch by 1/4-inch 1/2 teaspoon pickling spice 2 tablespoons apple cider Salt and pepper Instructions: Cut the stalks off the fennel and slice the bulb lengthwise into 1/2-inch slices. Cut the onion crosswise into 1/2-inch thick slices. Lightly brush both sides of fennel, onion, and peppers with olive oil. Grill the fennel, onion, and peppers over medium heat for 10 to12 minutes, turning once. Remove from the grill and cut away the root from the fennel. Split peppers in half and remove seeds. Chop fennel, onion, and peppers into 1/2-inch pieces. Over low heat and applewood, hickory or oak, smoke the sausages for 30 minutes until they are no longer pink in the center. Toast the hoagie rolls. Fill rolls with apple chutney, sausage, peppers, onion and fennel. Top with more apple chutney and shaved aged provolone. In a medium size saucepan lightly caramelize onions in oil over medium heat. Add garlic and ginger and saute for 5 minutes. Add apples and pickling spice. Gradually add apple cider. Cook until apples are just tender, about 5 minutes. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47416,"Macho Gazpacho 2 (32-ounce) cans diced tomatoes in puree 1/4 cup cayenne pepper sauce (for mild heat use 2 tablespoons) 1/2 European seedless cucumber, cut into chunks 1 small red onion, cut into chunks 2 jalapenos or serranos, seeded and coarsely chopped 2 ribs celery, from the heart of the bunch, chunked Handful fresh cilantro leaves 1 lemon or lime, juiced Coarse salt and black pepper Lemon or lime wedges, for garnish Instructions: Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 47417,"Creamy Stovetop Mac and Cheese Kosher salt 1 pound medium shell pasta
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 cup half-and-half
2 cups grated cheddar cheese (about 8 ounces) 1 cup grated Colby Jack cheese (about 4 ounces)
1 heaping teaspoon Dijon mustard
1/8 teaspoon paprika
Dash of hot sauce
4 ounces cream cheese, cut into cubes
Freshly ground black pepper
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and set aside. Meanwhile, melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture looks thick, about 5 minutes.
Add the cheddar and Colby Jack cheeses by the handful to the milk mixture, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Fold in the cream cheese and stir well until melted; season with salt and pepper. Stir in the cooked pasta. Serve the mac and cheese immediately while still warm and at its creamiest! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47418,"Tasso Shrimp and Cream on Pasta 3/4 pound butter 2 1/2 cups julienne tasso 1 pound Cajun meat seasoning 3 cups heavy cream 4 dozen cleaned shrimp 1 1/2 cups sliced green onion Instructions: Melt most of the butter in skillet then add tasso and seasoning. Cook at medium heat for about 10 minutes, scraping the pan every so often to remove the fond. Add cream and increase heat to reduce it by 1/2 being careful to not let the cream boil over on the stove. When cream starts to thicken add shrimp and cook 1 to 2 minutes until shrimp are just cooked. Add the green onions and cook for a count of five then add remaining butter and toss over your favorite pasta shape. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 47419,"Grilled Fig and Stilton Salad with Port Wine Vinaigrette Port Vinaigrette, recipe follows 12 fresh figs 4 cups mesclun greens 2 tablespoons extra-virgin olive oil Salt and pepper 4 ounces Stilton, crumbled 2 tablespoons olive oil 1/2 small red onion, finely chopped 2 cups Port wine 1/2 cup dry red wine 1 tablespoon molasses 3 tablespoons balsamic vinegar 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup extra-virgin olive oil 1 tablespoon walnut oil Instructions: Place the vinaigrette in a large saute pan and bring to a simmer on the grates of the grill. Add the figs and cook for 1 to 2 minutes. Toss the mesclun greens in a large bowl with the olive oil and season with salt and pepper. Transfer to a large platter and using a slotted spoon, place the figs on top. Sprinkle the salad with the Stilton and drizzle with some of the Port Vinaigrette. Heat grill to high. Heat oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the Port and red wine and cook until thickened and reduced to 1/2 cup. Transfer reduced wine mixture to a blender and add the molasses, balsamic vinegar, thyme and salt and pepper and blend until combined. With the motor running, slowly add the olive oil and walnut oil and blend until emulsified. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 47420,"Sauteed Chicken with Mango, Asparagus and Honeyed Walnuts Ten 6-ounce chicken breasts, boneless and skinless 2 1/2 tablespoons dry vermouth 2 1/2 eggs 2 1/2 tablespoons cornstarch 2 1/2 teaspoons salt and pepper 2 1/2 tablespoons vegetable oil, plus 2 1/2 tablespoons 1 1/4 cup Spanish onion, diced 2 1/2 teaspoons garlic 1 1/4 cup white wine 2 1/2 tablespoons soy sauce 5 tablespoons oyster sauce 1 1/4 pints chicken stock 2 1/2 teaspoon cornstarch, mixed with 2 1/2 tablespoons water 5 tablespoons ginger, minced 5 red bell peppers, julienne 1 1/4 mango, julienne 45 asparagus sprigs, cut into 1-inch pieces 1 1/4 cups honeyed walnuts, recipe above Instructions: Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47421,"Doughnuts with 3 Fillings: Lemon Cream, Wild Maine Huckleberry, and Apple Quince Filling 4 1/4 cups all-purpose flour, approximately 2 packets yeast 2/3 cup warm water 1 2/3 cups sugar 1/4 cup milk 6 egg yolks, lightly beaten 2 teaspoons salt 1/2 tablespoon lemon zest 5 tablespoons unsalted butter, at room temperature Vegetable oil for deep frying Lemon Cream Filling, recipe follows Huckleberry Filling, recipe follows Apple Quince Filling, recipe follows 1-pint vanilla ice cream (optional) 4 lemons 1 cup sugar 1/2 quart milk 2 egg yolks 1 whole egg 1/8 cup cornstarch 3 tablespoon butter 1 tablespoon lemon juice 1/2 cup cream 2 pints huckleberries 1 Granny Smith apple peeled, cored, finely diced Zest of 1 orange 1/2 cup water Muscovado dark sugar for dusting the outside of the donut 1/2 cup lemon juice 1 3/4 sugar
1 vanilla bean, split and scraped
3 each apples, peeled, cored, and finely diced
2 cups water
1 quince Instructions: The night before or early in the day, place 2 cups flour, 1/2 packet yeast and 2/3 cup warm water in a large bowl. Mix with wooden spoon until blended, cover with plastic wrap. Set aside at room temperature 10 to 12 hours. Mixture should double. Refrigerate if not ready to continue with recipe. Set 1/3 cup flour aside. Place remaining flour on a work surface. Make a well in center, and add risen flour-yeast mixture, remaining yeast, milk, egg yolks, 2/3 cup sugar, salt, lemon zest and butter. Work flour into other ingredients from outside to center, forming a sticky mass. Knead by hand or machine 10 to 15 minutes, adding more flour if needed, until barely sticky and very elastic. Place dough in lightly floured bowl. Cover. Refrigerate at least 1 1/2 hours. No more than 8 hours before serving, roll out dough to about 1/2 inch thick on floured surface. Allow to sit 20 minutes. Place remaining sugar on a salad-sized plate. Meanwhile, in a wok or large saucepan, heat oil 2 to 3 inches deep to 360 degrees (no hotter than 375 degrees). Using a 3 1/2-inch biscuit cutter, cut 8 rounds, or use a 2 1/2-inch cutter to make 12 rounds. Scraps can be kneaded briefly, then rerolled. Place in oil, and fry until brown, 90 seconds or so on each side. Place cooked doughnuts on several thick pieces of paper towel to absorb excess oil, then immediately roll in sugar on plate. Using a pastry tube, fill warm doughnuts with alternate mixtures. Or poke a hole in each with the narrow end of a wooden spoon, and force in filling through a funnel. Serve with ice cream, if desired. Wash and zest 4 lemons. Add the zest to the milk and set aside. Segment the lemons and place into an airtight container. Cover the segments with 1/2 cup of the sugar and let sit overnight. It is important to measure out all your ingredients before you start this process as the pastry cream can curdle very fast. Add 1/41/4 cup of the sugar to the milk and zest and heat over medium heat. Whip the yolks and egg with the remaining 1/4 cup of the sugar the cornstarch. When the milk comes to a boil, temper the eggs by adding a small bit of the boiling liquid to the eggs, then add the egg mixture back into the pot and cook until the mixture is thick and the starch has been cooked out. Quickly remove the mixture from the pot and pour into a bowl set over ice. Whisk in the butter, lemon juice. Let the mixture cool. Cover with plastic wrap so a skin doesn't form. When ready to serve, whip cream to stiff peak, and whip pastry cream smooth and fold together along with the lemon segments. Be sure to wipe off any excess sugar attached to the segments before using. Cook sugar and water to soft ball stage and add one pint of huckleberries. Reduce the heat to medium and cook for 8 minutes. Strain the liquid and add it back to the pot along with the finely diced apple and orange zest. Cook the apples until dissolved. Strain the sauce and cool. Fold into the thick syrup the fresh huckleberries and use as the filling for the doughnuts. Cook lemon juice with 3/4 cup sugar and the vanilla bean to soft ball stage. Meanwhile cook the quince in water with 1 cup of sugar (the quince is peeled, cored and cut in 1/2) until tender, dice the quince. When lemon and sugar is ready, add the apples, cook until tender. At the minute toss in the quince. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47422,"White Chocolate Polenta 3 3/4 cups water 1/4 teaspoon salt 1 (8.8-ounce) package quick cooking polenta 1/4 cup grated Parmesan 2 teaspoon dried thyme 1/4 cup white chocolate chips Instructions: In a large saucepan combine water and salt. Bring to a boil. Turn down the heat to low and add polenta in a slow steady stream, whisking constantly. When polenta is incorporated switch to a wooden spoon and continue stirring until thick. When mixture is thickened remove from heat and stir in and cheese, thyme and white chocolate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47423,"Grilled Scallops Apple Cider Beurre Blanc 5 diver sea scollops Salt and pepper 1 cup apple juice 1 teaspoon apple cider vinegar 1 teaspoon heavy cream 1 tablespoon butter 1 apple, sliced 1 teaspoon sugar Instructions: Preheat oven to 350 degrees. Season scallops with salt and pepper and grill for 3 minutes and finish in oven, about 2 minutes. Boil apple juice and cider vinegar, reduce by half. Add cream and butter. Slice apples very thin and cook slowly in a pan with butter and sugar. Cook until lightly brown. Place apple slices on plate. Place scallops on apples and pour sauce over the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 47424,"Crunchy Fish Poppers Canola oil, for frying 2 cups all-purpose flour ? teaspoons cayenne pepper Salt 1 ? cups seltzer water 1 ? pounds skinless cod fillets, cut into 1 ?-inch chunks Lemon wedges, for serving Tartar sauce, for serving Instructions:

1. Fill a large saucepan with oil to a depth of 3 inches and heat to 375F.
2. In a large bowl, whisk 1 ? cups flour with the cayenne and 1 teaspoon salt. Whisk in the seltzer water until smooth. Place the remaining ? cup flour in a shallow dish.
3. Working with a few pieces at a time, sprinkle the fish with salt, then dredge in the flour and shake off excess. Dip in the batter to coat, then carefully lower into the hot oil. Fry, turning frequently, until dark golden brown and cooked through, about 5 minutes. Drain on paper towels. Repeat with the remaining fish and batter. Serve with the lemon wedges and tartar sauce.
4. Once the stovetop is cool, wipe up any oil splatters or residual food that may have spilled on the counter with Clorox? Disinfecting Wipes*. Rinse hands once complete. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47425,"Lamb Barbacoa from the Backyard Grill: Barbacoa de Borrego 3 medium red potatoes, cut into 1/2-inch dice 2 medium carrots, peeled and cut into 1/2-inch dice 1 medium white onion, halved and thinly sliced 2 garlic cloves, peeled and halved 1 cup cooked (or canned) garbanzo beans 1 large sprig epazote (if you can find it) 1 (3-pound) rolled and tied boneless lamb shoulder roast Salt, preferably coarse, about 3/4 teaspoon, plus some for sprinkling on lamb About 3 tablespoons chopped fresh cilantro 1 canned chipotle cl en adobo, seeded and finely chopped About 1 1/2 cups salsa, store bought or home made 2 tablespoons finely crumbled Mexican queso anejo or Parmesan Sprigs flat-leaf parsley, banana leaves, or lemon leaves, for garnish 1 cup good-quality manzanillo olives, pitted Warm tortillas, as an accompaniment Instructions: Preparing the grill and the soup ingredients: About 30 minutes before cooking, prepare a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. Bank the coals on 2 sides of the lower grate to prepare for the indirect cooking that follows. In a 12 by 9-inch, heavy-duty aluminum-foil pan (or something similar), combine the potatoes, carrots, onion, garlic, garbanzo beans, and epazote. Position the pan in the center of the lower grate and surround with the coals. Pour water into the pan to about 1-inch from the top (it'll take about 5 cups). Position the cooking grate 8 inches above the coals and set an oven thermometer on it, if you have one. Grilling the meat: Sprinkle the lamb liberally with salt. Lay the roast in the center of the cooking grate directly over the soup, cover the grill, and cook, maintaining a moderately low temperature (between 250 and 300 degrees F), checking every 30 minutes and adding coals as needed. The lamb will be beautifully smoky-roasted, it'll register about 170 degrees F on a meat thermometer and be fall-apart tender in about 2 1/4 hours. Be sure to check the slow-simmering soup that's capturing all those lamb juices periodically, to ensure the liquid level remains more or less the same, adding more water if it's needed. Finishing the dish: With a couple of meat forks or spatulas, remove the roast to a platter. Sprinkle with salt and let rest, tented with foil, in a warm place for about 20 minutes. Meanwhile, with the precision of a steady-handed circus performer, carefully remove the pan of soup from the bottom of the grill. Skim off the fat that is floating on the surface, then taste and season with salt, usually about 3/4 teaspoon. Stir in the cilantro and finely chopped chipotle and ladle into small, warm soup cups. Scrape the salsa into a serving dish and sprinkle with cheese. Remove the string from the lamb. Slice the lamb into good, thick slabs and arrange on a warm platter that's lined or decorated with parsley, banana leaves, or lemon leaves. Strew the olives around the platter and carry to the table with a flourish. Serve each guest a cup of soup, and pass the meat, salsa, and lots of warm tortillas for everyone to make delicious soft tacos. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 47426,"Vegetable Salad in Squash Seed Sauce, Guatemala 1 pound green beans, cut diagonally into 1-inch pieces 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne 1 1/2 cups shelled squash or pumpkin seeds 4 medium tomatillos (about 1 cup), husked and quartered 1/2 cup roughly chopped yellow onions 1 garlic clove, peeled and crushed 1 pound potatoes, peeled and cubed 2 teaspoons salt Instructions: In a large, dry skillet, toast 1 cup of the seeds over medium-low heat until golden and fragrant, about 8 minutes, stirring occasionally. Remove and let cool. Add the tomatillos, onions and garlic to the skillet and cook over medium-low heat until the skins are slightly charred, 8 to 10 minutes, stirring occasionally. Remove from the heat and let cool slightly. In a medium pot, combine the potatoes and 1 teaspoon salt with enough water, to cover. Bring to a boil and simmer until tender. Drain. In a second pot, combine the green beans and remaining teaspoon of salt in water to cover. Bring to a boil and simmer until tender. Drain, reserving 1/2 cup of liquid. To make the sauce, pulse the roasted squash seeds in a blender or food processor. Add the tomatillo mixture and the 1/4 cup of the reserved string bean cooking liquid. Puree on high speed until smooth, adding more reserved cooking liquid as needed. Season, to taste, with pepper and cayenne. Strain the sauce through a medium strainer. Combine the cooked potatoes and green beans in a bowl. Toss with the sauce and remaining 1/2 cup of nuts, and refrigerate for 1 hour before serving. Serve chilled. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 47427,"Sunny's Bacon Cheeseburger Casserole 8 strips bacon, chopped 1 tablespoon olive oil
   2 pounds ground chuck (80 percent beef, 20 percent fat)
   2 teaspoons onion powder
   2 teaspoons garlic powder
   2 teaspoons Mexican oregano
   2 teaspoons kosher salt
   1 teaspoon freshly ground black pepper
   1 tablespoon unsalted butter 1 tablespoon all-purpose flour
   2 cups whole milk, at room temperature
   1 pint (2 cups) heavy cream, at room temperature
   2 tablespoons yellow mustard
   Kosher salt 2 pounds frozen cheese ravioli, thawed 8 slices Swiss cheese 2 plum tomatoes, seeded and chopped
   8 slices American cheese 8 ounces shredded Cheddar and Monterey Jack cheese blend 1 head iceberg lettuce, finely shredded (like straw)
   1/4 cup thinly sliced red onion (like paper thin!)
   2 tablespoons pickle juice
   Instructions: For the beef: In a large pan with straight sides on medium-high heat, add the bacon and cook, while stirring, until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate. Leave the bacon fat in the pan and add the olive oil, beef, onion powder, garlic powder, oregano, salt and pepper. Brown the beef while breaking it up into bits, about 10 minutes. Remove the beef with a slotted spoon to a plate and reserve. Leave the fat in the pan for the sauce. For the sauce: Add the butter and flour to the already-hot pan from the beef. If the butter begins to brown, lower the heat while working it into the flour. Cook, stirring, for a few minutes, then raise the heat and slowly whisk in the milk. Once it begins to thicken slightly, add the heavy cream and continue to cook until the sauce reduces a bit more and thickens as well. Add the mustard. The sauce will not be thick like gravy, but not as thin as water either. Taste and season with a pinch of salt. For the casserole: Preheat the oven to 350 degrees F. Using a 13-by-9-inch casserole dish, layer starting at the bottom with: a few spoonfuls of sauce to cover the bottom, half of the ravioli in 1 layer, the Swiss cheese, half of the beef, half of the tomatoes, half of the remaining sauce, the remaining ravioli in 1 layer, the American cheese, the remaining beef, the remaining tomatoes, the remaining sauce and the reserved bacon. Top with all of the shredded cheese blend. Bake until the edges are bubbly and the cheese begins to brown, 30 to 35 minutes. Toss the lettuce and onion in a large bowl with the pickle juice. Serve each portion of casserole with a mound of this garnish over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47428,"Thai Pork and Noodles 1 pound thin boneless pork chops, fat trimmed 8 ounces wide Thai rice noodles 1 cup fresh cilantro (leaves and stems) Finely grated zest and juice of 1 lime 2 slices peeled ginger 2 cloves garlic, smashed 3 red jalapeno peppers, seeded and roughly chopped 2 shallots, roughly chopped 3 tablespoons fish sauce 2 tablespoons packed light brown sugar 4 tablespoons peanut oil 1/4 pound green beans, split lengthwise and cut into pieces Instructions: Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips. Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed. Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 47429,"Peaches and Port 4 ripe peaches 2 teaspoons sugar 4 jiggers port wine 4 scoops vanilla ice cream Instructions: Slice peaches and place in a bowl. Sprinkle peaches with sugar and add 4 jiggers of good port wine. Toss peaches in wine to coat and let stand 15 minutes. Spoon peaches into dessert dishes and top with a small scoop of vanilla ice cream. ",[Port wine] 47430,"Mexican Beef Stew 6 ancho chiles 2 cups beef stock Vegetable or olive oil, for drizzling 4 ounces smoky good quality bacon, chopped 2 pounds beef top round, cut into bite-size chunks Kosher salt and freshly ground black pepper 2 medium onions, finely chopped 4 large cloves garlic, finely chopped or grated 1 tablespoon ground cumin 1 tablespoon ground coriander About 2 teaspoons unsweetened cocoa About 1/2 teaspoon ground cinnamon About 1/2 teaspoon ground cloves One 12-ounce bottle Mexican-style lager beer (recommended: Negra Modelo) One 14-ounce can whole, diced or crushed fire-roasted tomatoes 1 tablespoon honey Juice of 1 lime Sour cream Fresh cilantro leaves Warm or charred tortillas or rice Black beans Instructions: Preheat the oven to 275 degrees F. Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note). Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate. In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving. Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 47431,"Gina's Memphis Mud Pie 4 ounces bittersweet chocolate, coarsely chopped 4 ounces semisweet chocolate, coarsely chopped, plus shaved chocolate, for garnish 1/2 cup unsalted butter 4 large eggs 1 cup granulated sugar 1/4 cup light corn syrup 1/2 teaspoon salt 1 cup chopped pecans, plus finely chopped pecans, for garnish 1 deep-dish, store-bought, chocolate cookie wafer crust 1 cup heavy cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Melt the chocolate and the butter in a double boiler. Stir continuously until combined and smooth. Using a stand mixer, beat the eggs, sugar, corn syrup and salt on medium-high speed until it lightens and doubles in volume, about 2 to 3 minutes. Mix in the melted chocolate mixture and fold in the pecans. Pour into the chocolate wafer crust and bake until the filling is just set, about 35 to 40 minutes. Remove from the oven and let cool. The pie will fall slightly. Once cool refrigerate until well chilled, roughly 1 1/2 hours. In a medium bowl add the heavy cream, sugar and vanilla extract and beat until soft peaks form. Top the chilled pie with the whipped cream, makng a nice mound on top of the pie. Garnish the top with shaved chocolate and finely chopped pecans. Serve immediately. ","[Port, Tawny Port, Moscato, Brachetto]" 47432,"Chocolate Croissant Bread Pudding 4 to 6 croissants, preferably 1 or 2 days old 2 cups half-and- half 2 cups heavy cream Pinch salt 4 ounces semisweet or bittersweet chocolate, chopped 6 eggs 1 cup sugar Vanilla ice cream, for serving, optional Instructions: Cut the croissants into 1-inch cubes. You should have about 3 1/2 cups. Place the cubes in an ovenproof baking dish. In a saucepan, heat the half-and-half, cream, and salt over medium-high heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Add the chocolate and whisk until melted. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot chocolate-cream mixture. Strain the mixture over the croissant pieces and toss lightly. Let sit while the mixture is absorbed, at least 15 minutes. As it soaks, fold the mixture a few times to ensure even soaking. When ready to bake, heat the oven to 350 degrees F. Line a roasting pan that's 2 inches deep and larger than the baking dish with paper towels. Fill the pan with very hot water and place the dish of bread pudding inside. Bake until set, about 40 to 45 minutes. Serve warm, with a scoop of vanilla ice cream on each serving. ","[Reds: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

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

Steak:

• 1.5 lbs flank steak
• Salt and pepper, to taste

" 47433,"Chocolate Mint Parfaits 4 shots creme de menthe liqueur 1 mint chocolate ice cream 4 chocolate mint candies, such as Andes or peppermint patties 4 sprigs fresh mint Instructions: Using 4 parfait glasses or cocktail glasses, pour 1/2 a shot of creme de menthe into each glass. Top with scoops of mint chocolate ice cream, then drizzle another 1/2 a shot per parfait of creme de menthe over ice cream. Garnish parfaits with mint candy and fresh mint sprigs. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 47434,"Olive and Sun-Dried Tomato Vegetables 1/3 cup olive oil, plus 3 tablespoons 5 oil-packed sun-dried tomatoes, drained and finely chopped 2 tablespoons pitted small black olives, such as kalamata, halved 2 tablespoons halved pitted green olives 1/4 teaspoon dried thyme Kosher salt for seasoning, plus 1/2 teaspoon Freshly ground black pepper 3 shallots, thinly sliced 1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds 1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds 1 small red bell pepper, cored, seeded and cut into 1/4-inch strips Instructions: In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste. In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated. Transfer the vegetables to a serving bowl. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 47435,"Watermelon, Feta and Mint Skewers with Sumac 1 small seedless watermelon, peeled and cut into 1/2-inch cubes 1 small honeydew melon, peeled and cut into 1/2-inch cubes, optional 1 (8-ounce) block feta cheese, cut into 1/2-inch cubes or coarsely crumbled 1 tablespoon honey, such as buckwheat 1/4 cup fresh mint leaves 1 lime, juiced 1/2 teaspoon sumac, for sprinkling, see Cook's Note* Instructions: Assemble the watermelon and honeydew melon on a platter. Top with the feta cheese and drizzle with honey. Tear the mint leaves over the salad and sprinkle lime juice over the top. Sprinkle with the sumac. Serve. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47436,"Citrus-Marinated Beef & Fruit Kabobs 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 1 medium orange ? cup chopped fresh cilantro 1 tablespoon smoked paprika ? teaspoon ground red pepper (optional) 4 cups cubed mango, watermelon, peaches and/or plums Salt Instructions:

1. Grate peel and squeeze 2 tablespoons juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-¼-inch pieces. Place beef and 2-½ tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours. 2) Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers. 3) Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once. 4) Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 47437,"Andouille-Crusted Rock Shrimp 3/4 cup plus 2 tablespoons good quality olive oil 1 link fresh andouille sausage, meat removed from casing and crumbled 2 tablespoon minced shallots 1 tablespoon minced garlic 2 cups breadcrumbs or Panko (fresh or store-bought), finely ground 2 teaspoons Emeril's Italian Essence or other Italian seasoning Zest of 1 lemon plus juice of 2 lemons 1 cup dry white wine Salt and pepper 1 to 1 1/2 pounds Florida rock shrimp, shell-on, split and de-veined (about 2 dozen) 1 tablespoon Worcestershire sauce 1/4 cup minced fresh parsley 2 tablespoons unsalted butter 1/4 cup minced chives or chervil Instructions: The shrimp can be prepared using an outdoor or indoor grill, grill pan or even an oven and baking sheet. All methods of preparations are essentially the same except for the oven. If using an oven there is no need to preheat; adjust the top rack to the highest position near the broiler, leaving enough room for a baking sheet and the shrimp. If using a grill or grill pan, preheat the grill to medium-high heat. If an outdoor or open grill is being used, line the grill grates with aluminum foil and preheat to medium-high. Make the crust: Heat a saute pan over medium heat with 1 tablespoon of the olive oil. Add the sausage and cook, stirring and breaking the meat into small pieces, about 3 minutes. Add 1 tablespoon of the shallots and the garlic and cook until the sausage is browned and excess oil has rendered, 3 to 4 minutes more. Remove from the heat. In a medium bowl, combine the breadcrumbs, Italian seasoning and lemon zest. Add the cooked sausage mixture (with drippings) to the breadcrumb mixture. Roughly combine to gauge moisture, then add up to 3/4 cup of the olive oil. Combine again, then add up to 1/2 cup of the white wine and combine well. If the mixture is still dry, a bit more of either can be added in small increments. The mixture should appear glossy and moist to the touch, but without excess liquid sitting at the bottom of the bowl. Season with salt and pepper to taste and set aside. If using an oven, turn the broiler to high. Place the shrimp shell-sides down on a baking sheet and drizzle with the remaining 1 tablespoon of olive oil. Season lightly with salt and pepper. Place the shrimp under the broiler for about 2 minutes, just to begin the cooking process. Remove and check to see that that shrimp have begun to turn opaque. Scoop spoonfuls of the crust mixture onto the shrimp, pressing down with the back of a spoon or spatula to compress the crust topping (some will fall around the shrimp, which is fine). If you are using a grill, drizzle 1 tablespoon of olive oil onto the shrimp in a separate dish and lightly season with salt and pepper. Using tongs or carefully using your hands, place the shrimp shell-side down on a preheated grill or grill pan or onto the aluminum foil on an open grill. After 3 to 5 minutes the shrimp should begin to curl at the tails, the shell should darken in color and the meat should begin to turn opaque. Proceed to scoop spoonfuls of the crust mixture onto the shrimp, pressing down with the back of a spoon or spatula to compress the crust topping (some will fall around the shrimp which is fine). For either method, after applying the crust, cook until the crust is golden brown and the shrimp are just cooked through, 2 to 3 minutes. The shrimp will cook quickly; make sure not to overcook. Remove from the heat and transfer to a plate or serving dish, covering with foil if the sauce is not yet ready. To make the sauce, heat a medium saute pan or saucepan over medium-high heat. Add the lemon juice, Worcestershire sauce and add 1/2 cup of white wine. Cook until reduced, 4 to 5 minutes, then add the parsley and the remaining tablespoon of shallots and continue to cook another minute or two. Remove from the heat and add the butter, one tablespoon at a time, stirring continuously. Once the butter is incorporated, add the chives or chervil and let steep about a minute before spooning the mixture over the crusted rock shrimp. Serve and enjoy.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47438,"Chicken and Vegetables in Saffron Broth 2 cups chicken or vegetable broth 2 cups water 2 small cloves garlic, minced 3 to 4 carrots (12 ounces) peeled and cut into 1/4-inch rounds 2 white turnips (12 ounces) peeled and cut into 1/4-inch by 3-inch matchsticks 1/2 teaspoon saffron threads dissolved in 1 tablespoon warm water 1 pound boneless, skinless chicken breasts 1/2 cup mayonnaise 1/4 cup roasted red pepper or pimientos Four 3/4-inch slices Italian bread, cut on the bias and lightly toasted Salt and cayenne pepper Instructions: In a large saucepan, over medium high heat, bring to a boil the broth, water, 1 of the minced garlic cloves, carrots, turnips and half of the saffron. Cover and simmer until the vegetables are tender but still crisp, about 5 minutes. Meanwhile cut the chicken breasts into 3/4-inch dice. Finely chop the roasted red peppers and combine them with remaining minced garlic clove, remaining saffron and mayonnaise. Season to taste with salt and 1/8th teaspoon cayenne.
   When the vegetables are tender, add the chicken, bring the broth back to a simmer, and cook, uncovered, for 2 minutes or until the chicken is just cooked through. Season to taste with salt and cayenne.
   Spread each toast with saffron mayonnaise and set each one in a soup bowl. Ladle the steaming broth, vegetables and chicken over the bread and serve immediately. Leftover ideas: If you have half of the soup and the mayonnaise leftover the next day, then this is what you do. Bring the soup to a boil. Whisk one egg into remaining mayonnaise and ladle some hot soup into the mayonnaise to temper it. Whisk the egg mayonnaise back into the hot soup and stir, over low heat until broth has thickened. Do not boil the broth or the egg will curdle Remove from heat, adjust seasoning and serve right away. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Gavi]

" 47439,"Lemon Tiramisu Trifle 1/4 cup fresh lemon juice 1/4 cup granulated sugar 12-ounces cream cheese, softened One 8-ounce jar prepared lemon curd 2 cups heavy cream 22 hard ladyfinger cookies 3 cups mixed raspberries and sliced strawberries Powdered sugar, for garnish Whipped cream, for serving Instructions: In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside. Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy. To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream. Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side. ","[Prosecco, Sauvignon Blanc, Vermentino, Ros]" 47440,"Sweet Pea Agnolotti with Poached Shrimp and Basil 1 cup all-purpose flour, plus additional for dusting Kosher salt 9 large egg yolks plus 1 whole egg Olive oil Pea Filling, recipe follows Cornmeal, for dusting
Shrimp Sauce, recipe follows Fresh Opal basil buds and flowers
Black pepper
Grated Parmesan Snow peas, cut into chiffonade
Basil Oil, recipe follows 2 cups frozen peas 1 cup ricotta cheese
Olive oil, for drizzling
Kosher salt
1 onion, sliced 1 clove garlic
2 big pieces lemon peel
1 bunch fresh thyme
1/2 bulb fennel, sliced
1 pound large shrimp (31/35 count), peeled, deveined and halved lengthwise, shells reserved 1 tablespoon extra-virgin olive oil
1 cup white wine
2 cups heavy cream
1 bunch fresh basil, leaves picked from stems 1/4 cup canola oil
Pinch salt
Instructions: For the pasta dough: In a stand mixer fitted with the dough hook, combine the flour and 1/2 teaspoon salt. Add the egg yolks, one at a time, and continue to mix. Drizzle in 1 tablespoon olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on a work surface, then turn the dough out onto the work surface. Knead and fold the dough until elastic and smooth, about 10 minutes. Brush the surface with some olive oil and wrap in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. Cut the ball of dough in half; cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine two or three times with rollers set on the widest setting, pulling and stretching the sheet of dough with the palm of your hand as it emerges from the rollers. Narrow the setting and crank the dough through again two or three times. Continue narrowing until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it). Dust the sheets of dough with flour as needed and continue to roll out the rest of the dough. Beat the whole egg with 1 tablespoon water to make an egg wash. Dust the counter and a sheet of dough with flour, and lay out the long sheet of pasta on the counter. Brush the top with the egg wash, which acts as a glue. Drop tablespoons of the pea filling on half of the pasta sheet, about 2 inches apart. Fold the other half over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into half-moons, and crimp the edges with the tines of a fork to make a tight seal. Dust the agnolotti and a sheet pan with cornmeal to prevent sticking, then lay the agnolotti out on the sheet pan to dry slightly while assembling the rest. Bring a large pot of salted water to a boil and cook the agnolotti until they float to the top, about 4 minutes. Lift the agnolotti from water with a large strainer or slotted spoon. To serve: Place agnolotti on a plate and pour shrimp sauce over them. Garnish with Opal basil buds and flowers and some black pepper, Parmesan, snow peas and a drizzle of basil oil. Combine the peas, ricotta, olive oil and some salt in a food processor and pulse together until well combined. Set aside. Sweat the onions, garlic, lemon peels, thyme, fennel and shrimp shells in the olive oil in a large pot over medium heat, 5 minutes. Add wine and continue to cook until reduced by half, about 3 minutes. Strain through a colander into a pot and add the cream. Bring to a boil and keep cooking until reduced by half, about 3 minutes, then lower the heat and add the shrimp. Cook until the shrimp are just pink, being careful to not overcook. then turn off the heat. Set aside and keep warm. Bring a small pot of water to a boil and prepare a large bowl of ice water. Add the basil and cook for less than 1 minute. Take out the basil and place into the ice bath. Combine the blanched basil, canola oil and salt in a blender; blend on high until smooth. Transfer to a squeeze bottle. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 47441,"Zucchini Bread with Lemon Honey Butter 3 large eggs 1 cup vegetable oil, plus more for greasing the pans 1 cup sugar 1 teaspoon vanilla 2 cups shredded zucchini (from about 1 medium zucchini) 1 tablespoon grated lemon zest 2 cups all-purpose flour (see Cook's Note) 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon fine salt 1 teaspoon ground cinnamon Honey Lemon Butter, recipe follows 4 ounces unsalted butter, softened 1 tablespoon honey 1 tablespoon grated lemon zest Instructions: Preheat oven to 350 degrees F. Grease two 9-by-5-inch loaf pans. In large bowl beat together the eggs, oil, sugar and vanilla. Slowly add zucchini. Add lemon zest and mix thoroughly.
In a separate large bowl combine flour, baking soda, baking powder, cinnamon and salt. Slowly add zucchini mixture until completely combined. Divide the batter between the prepared loaf pans. Bake until a toothpick comes out clean and the sides have started to brown, about 45 minutes. Let cool on a rack 15 minutes. Unmold and serve warm or at room temperature sliced with the Lemon Honey Butter. In a small bowl, combine the butter, honey and lemon zest and mix together well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47442,"Cannellini Bean Hummus One 15-ounce can cannellini beans, rinsed and drained Juice of 1 lemon 1 to 2 cloves garlic, peeled and smashed Kosher salt 2 tablespoons extra-virgin olive oil, plus more for drizzling Small handful of fresh basil leaves, chiffonade, optional Instructions: Combine the beans, lemon juice, garlic and a pinch of salt in a food processor and pulse until coarsely chopped. Add the oil and puree until smooth, about 30 seconds. Transfer the hummus to a bowl. Drizzle with some olive oil and sprinkle with the basil if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47443,"Chili-Garlic Roasted Broccoli 1/4 cup extra virgin olive oil, eyeball it 5 to 6 cloves garlic, finely chopped 1 tablespoon chili powder 1 tablespoon grill seasoning blend (recommended:Montreal Steak Seasoning by McCormick Grill Mates) 1 large head broccoli, cut into thin, long spears Instructions: Preheat oven to 425 degrees F. Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 47444,"Polenta Torta Butter, for greasing the pan 3 tablespoons extra-virgin olive oil 2 large or 4 small shallots, minced 2 cloves garlic, minced Two 15-ounce cans diced tomatoes 1/4 to 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground pepper 3 tablespoons unsalted butter, at room temperature 1/4 cup all-purpose flour 1 cup whole milk, at room temperature Pinch ground nutmeg Kosher salt and freshly ground pepper 2 cups packed fresh basil leaves 1 cup grated Parmesan 1/4 cup pine nuts, toasted (see Cook's Note) 1 clove garlic, smashed Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil
Kosher salt 1 3/4 cups yellow cornmeal 1/2 stick (4 tablespoons) unsalted butter, cut into pieces, at room temperature Grilled bread, for serving Instructions: Butter a 9-inch springform pan. Line the bottom and sides with parchment paper. For the tomato layer: In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the pan from the heat and cool slightly. Stir in the tomatoes. Return the pan to the heat and add the red pepper flakes. Bring the mixture to a simmer and cook until most of the liquid has evaporated and the mixture has formed a chunky sauce, 15 to 20 minutes. Season with salt and pepper. For the bechamel sauce: In a 1-quart saucepan, melt the butter over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Stir in the nutmeg and 1/4 teaspoon salt. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes. Remove the pan from the heat. For the pesto: In a food processor, combine the basil, Parmesan, pine nuts, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until finely chopped. With the machine running, gradually add the olive oil until the mixture forms a smooth paste. Stir the pesto into the bechamel sauce until smooth. Season with salt and pepper. Set aside to cool for 15 minutes. For the polenta: In a large, heavy saucepan, bring 6 cups water and 1 tablespoon salt to a boil over medium-low heat. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring constantly, until thickened and the cornmeal is tender, 10 to 15 minutes. Remove the pan from the heat and stir in the butter. To assemble the torta: Working quickly, spread half of the warm polenta in an even layer on the bottom of the prepared pan. Add the pesto mixture and spread on top of the polenta. Spoon the remaining polenta on top and smooth with a spatula. Spread the tomato mixture on top. Cool the torta at room temperature for 30 minutes. Cover with plastic wrap and refrigerate until the layers have set, about 4 hours. Remove the outer ring from the pan, then remove the parchment paper. Place the torta on a platter and cut into thin wedges. Serve with grilled bread. Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 47445,"Sesame Seared Alaska Sole Roll 4 each Alaska sole, 3 oz-5 oz fillets 2 Tbsp Mustard, Dijon ? cup Sesame seeds, black and white ? cup Carrots, matchstick
? cup Squash, matchstick ? cup Zucchini, matchstick ? cup Scallions, matchstick ? cup Thai sweet chili sauce ? cup Vinegar, rice wine 1 fl oz Soy sauce, low sodium 3 cups Millet, cooked Instructions:

1. Preheat oven to 350F.
2. Rub 1 Tbsp of mustard on to the outer side of the fillets, then evenly coat each fillet with sesame seeds.
3. Reserve with sesame seed side of the fillets facing downward.
4. Mix all vegetables and evenly distribute over fillets.
5. Roll fillets so that one end meets the other with the vegetables tightly bound inside.
6. In a non-stick saut pan over medium-high heat, sear rolls beginning with the point that the fillet overlaps itself. Rotate the fillets a quarter turn each minute, until the entire outside has been cooked.
7. Place onto oven safe baking vessel and bake for 3 minutes until sole and vegetables are fully cooked.
8. Mix remaining mustard, sweet chili sauce, vinegar, and soy sauce.
9. Serve sole rolls atop a thin layer of sauce with cooked millet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47446,"Mango Orange Lime Granite 16 ounces fresh orange juice Juice of 6 limes 2 peeled and chopped mangoes 1/4 cup Cointreau Zest of 2 oranges Instructions: In a food processor, add everything and puree smooth. Place in small pan and freeze over night. Use a fork to scrape granite and serve in tuile bowl. Garnish with fresh mango slices and orange zest. Suggested Wine: Saracco, Muscato d'Asti, 1997 ",[Muscato d'Asti] 47447,"Sweet Potato Casserole with Marshmallows 2 tablespoons unsalted butter, plus more for the baking dish 1 cup packed light brown sugar 3 1/2 pounds sweet potatoes 1 lemon, sliced and seeded 1/2 cup chopped pecans 3 cups marshmallows Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large pot. Stir in the brown sugar and 1/2 cup water. Bring to a boil, then reduce the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes. Bring a large pot of water to a boil. Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes. Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Place the lemon slices on top and bake 35 minutes, spooning the syrup over the potatoes twice during that time. The potatoes are done when they are fork-tender. Remove from the oven, discard the lemon slices and stir in the pecans. Top with the marshmallows. Turn the oven up to 400 degrees F, place the baking dish back in the oven, and cook until the marshmallows puff and turn brown, about 10 more minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 47448,"Spicy Asian Sesame Peanuts with Popcorn 2 tablespoons white sesame seeds 1 tablespoon toasted sesame oil 2 teaspoons low-sodium soy sauce 1 1/2 teaspoons finely grated fresh ginger 1 teaspoon five-spice powder 1 teaspoon crushed red pepper flakes Kosher salt Vegetable or canola oil, for the baking sheet 1 large egg white 4 cups unsalted raw peanuts 1 1/2 cups popcorn 3 tablespoons crushed dried chilies Instructions: For the Asian sesame spice blend: Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside. For the nuts: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil. Put the egg white in a large bowl and whisk until frothy. Add the peanuts and toss to coat in the egg white. Add the spice blend and toss to coat. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet. For the assembly: Stir the popcorn and chilies into the peanuts and transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47449,"Oranges with Amber Caramel and Candied Zest 4 organic oranges, scrubbed clean 2 cups/390 g sugar 1/4 cup/15 g slivered almonds, toasted
   About 1/2 cup/125 ml heavy cream, whipped and slightly sweetened Instructions: Slice the ends off the oranges, and discard. Working from the top to the bottom, slice the peel off in strips, to reveal the orange flesh. Cut the white pith from the back of the peel with a sharp knife, and discard. Slice the orange peel into fine julienne strips, put it in a saucepan, cover with cold water, and bring to a boil. Drain, and rinse under cold running water. Repeat this process three times. Blanching the orange peel like this removes much of the bitter taste. Cut out the sections from the oranges into a bowl, squeezing any juice out of the membrane before discarding. Set aside.
   Pour the sugar into a saute pan or large heavy saucepan. Melt the sugar and let it develop a deep amber color, without letting it burn. Pour over 1 cup water/250 ml water and any juice that has pooled around the orange slices. The caramel will seize up, so leave the pan on the heat until the water and juice dissolve into the caramel. Add the drained julienne of zests and boil until they turn translucent, become candy coated and a dark amber color, 5 to 10 minutes. The zests will be sweet and chewy with a faint hint of bitterness and intense orange flavor.
   Add about 4 spoonfuls of this caramel with candied orange zest to the fresh orange slices, and toss. Cover, and set aside in a cool place until serving.
   (Cool the remaining caramel and orange zest. If too thick, simply thin out with a bit of water to achieve a thick syrup. Store in a glass jar in the refrigerator; it will keep for at least 6 months.)
   Serve the oranges with their caramel and candied peel sprinkled with lightly toasted almond slivers and slightly sweetened whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 47450,"Baked Squash Gratin 1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes Salt and freshly ground black pepper, to taste 1/2 cup freshly grated Parmesan 1/4 cup purchased basil pesto 2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing Instructions: Preheat the oven to 350 degrees F. Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper. Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 47451,"S'mores 1 marshmallow 2 Graham crackers Milk chocolate with raisin and nut or dark chocolate with raspberry Instructions: Thread a marshmallow onto a stick or skewer and toast it over an open flame. Sandwich the cooked marshmallow with a piece of chocolate between 2 crackers. ","[Chardonnay, Merlot, Cabernet Sauvignon]" 47452,"Mango Butter 1/2 cup honey 1 cup unsalted butter, at room temperature 1/2 cup finely chopped ripe mango Instructions: In a small mixing bowl with a wooden spoon, beat together the honey, butter, and mango until evenly mixed. Transfer to a ramekin, smooth off the top, and serve with warm breakfast breads. If desired, spread the butter on a long sheet of plastic wrap and roll up into a cylinder. Chill or freeze and cut off 1/2 inch disks of the flavored butter as needed. ","[Viognier, Riesling, Gewrztraminer]" 47453,"Grilled Creamsicle Cake 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 yolk, at room temperature
5 ounces nonfat buttermilk
8 oranges, tops removed and insides hollowed out 4 ounces unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 2 cups confectioners' sugar
1 teaspoon vanilla extract
Instructions: For the creamsicle cake: Preheat a grill to 350 degrees F. In a bowl, sift together the flour, baking powder, salt and nutmeg. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar together until light and fluffy, stopping occasionally to scrape down the bowl. One at a time, add the eggs and egg yolk, beating after each addition until incorporated and scraping down the bowl occasionally. Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly. Fold the batter a few times with a rubber spatula to make sure everything is evenly distributed and the batter is smooth. Spoon the batter into the hollowed out orange shells, filling them halfway. Loosely wrap each orange in foil and set upright on the grill. Cover the grill and bake for about 40 minutes, until the cakes spring back when poked. Remove from the grill, unwrap and let cool completely. For the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric mixer. On low speed, add the confectioners' sugar 1 cup at a time; beat until smooth and creamy. Beat in the vanilla. Spread the cooled cakes with a generous dollop of cream cheese frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 47454,"Truffled, Shiitake Matzo Ball Soup 3 tablespoons rendered chicken fat, melted (schmaltz) 1/4 cup chicken stock, plus 2 quarts chicken stock 1 tablespoon truffle oil 1/2 teaspoon salt 4 large eggs 1 cup matzoh meal Shiitake Gribenes, recipe follows Skin from 4 chicken thighs 1 large onion, chopped in large chunks 2 cloves garlic coarsely chopped 2 ounces shiitake mushrooms, cut in chunks Salt and pepper Instructions: Mix together schmaltz, stock, truffle oil, salt, and eggs. Thoroughly mix in matzo meal. Refrigerate for 1 hour. Form into golf balls and stuff with a teaspoon of Shiitake Gribenes in the center, and cook, covered, in 2 quarts of boiling chicken stock for 20 minutes until light as a feather but also heavy as a cannon ball. Saute chicken skin until fat exudes and lightly golden. Saute onion until deep golden brown. Add garlic and saute for 2 minutes. Strain to separate solids from oil and reserve both. Saute mushrooms in 1 tablespoon of the oil in the pan until wilted. Remove shiitakes and reserve for the matzoh balls. Nosh on the gribenes, shmeared on rye bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 47455,"Seafood Stew 3 Italian Roma tomatoes 5 garlic cloves, peeled 1 tablespoon olive oil 11/2 onions, julienne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup dry white wine 1 quart fish stock 3 small boiling potatoes, peeled, cut in half lengthwise, then into 1/8-inch slices 2 carrots, peeled, cut in half lengthwise, then into 1/8-inch slices 1 Morita cl stemmed, seeded and julienned 1 1/2 pounds assorted fish fillets, such as, flounder, sea bass, snapper, cut in 2-inch chunks 1/2 cup chopped cilantro leaves, for garnish Lime wedges, for garnish Instructions: Preheat the broiler. Place the tomatoes and garlic on a baking tray and broil until the tomatoes are charred all over and garlic is golden. (Tuck the garlic under the tomatoes as necessary to prevent burning.) Transfer to a blender and puree. Heat the olive oil in a heavy soup pot over moderate heat. Cook the onions with the salt and pepper until translucent. Pour in the wine, turn the heat up to high and reduce by half. Pour in the fish stock and bring back to a boil. Add the potatoes, carrots, garlic tomato puree and morita cl and cook 3 to 5 minutes. Add the fish. Cook 2 to 3 minutes, until the fish is just done. Sprinkle in the cilantro and serve immediately with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 47456,"Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette 16 shiitake mushrooms, stems removed 2 tablespoons olive oil 1-ounce fresh ginger, peeled and sliced thinly Salt 2 tablespoons soy sauce 1/4 cup root beer, flat 1 tablespoon hoisin 2 tablespoons white balsamic vinegar 1 tablespoon mirin, boiled 10 seconds and cooled 1 teaspoon minced shallots 1/2 cup peanut oil 4 (5-ounce) Japanese yellowtail fillets 2 tablespoons peanut oil Salt and pepper Instructions: Preheat the oven to 425 degrees F. To make the mushrooms, toss caps with olive oil, ginger, and salt, to taste. Place the mushrooms in a roasting pan and roast in the oven for 5 minutes, stirring occasionally. Remove the mushrooms from pan, cool, add soy sauce, and set aside. In a medium size mixing bowl, combine the root beer, hoisin, vinegar, mirin, and shallots. Using a wire whisk, beat while slowly adding the oil a thin stream. Set aside. To prepare the fish, preheat a saute pan and add the peanut oil. Season the fish with salt and pepper and place in the pan. Saute for 3 to 4 minutes per side or until fillet just becomes opaque. Set aside and keep warm. To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 47457,"Build-Your-Own Taco Bar 1 tablespoon olive oil 2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
8 ounces ground beef
8 ounces ground pork
1 tablespoon olive oil 4 cups chopped leftover vegetables 1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/2 cup jarred salsa
8 small flour tortillas, warmed 8 small corn tortillas, warmed
1 ripe avocado, sliced
1 lime, cut into wedges
1 Roma tomato, chopped
1/4 cup sour cream
1/2 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro leaves
1/4 cup radishes, thinly sliced
Hot sauce, as desired
Instructions: For the taco meat: Place a large saute pan over medium-high heat. Add the oil and heat until shimmering. In a small mixing bowl, combine the cumin, onion powder, garlic powder, chili powder, paprika, salt and pepper. Add the ground beef and pork to the hot oil and cook, breaking the meat apart with a wooden spoon, until crumbled and deeply browned, 8 to 10 minutes. Mix in the spice blend and remove from the heat. For the taco veggie filling: Place a large saute pan over medium-high heat and add the oil. Add the vegetables and cook to warm through. Remove from the heat, add the salt and pepper and stir in the salsa. For the taco bar: Serve the taco meat and veggies with the flour and corn tortillas, avocado, lime wedges, tomatoes, sour cream, cheese, cilantro, radishes and hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 47458,"Alaska Salmon Burgers with Rhubarb Chutney 1 pound boneless, skinless Alaska sockeye salmon 2 tablespoons minced fresh cilantro 2 tablespoons thinly sliced green onion 1 tablespoon soy sauce 1 teaspoon sesame oil Pinch of smoked paprika 1 clove garlic, finely minced Juice of half a lime Salt and freshly ground black pepper 1 tablespoon grapeseed oil, if using a skillet 4 hamburger buns Rhubarb Chutney, for serving, recipe follows Lettuce, for serving Sliced red onion, for serving Pickles, for serving 1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups) 1 cup dried dark red cherries 1 cup packed light brown sugar 3/4 cup dried blueberries 1/2 cup cherry juice 1/2 teaspoon crushed red pepper flakes 1/2 large red onion, diced One 1-inch piece fresh ginger, peeled and minced 1 clove garlic, minced 2 tablespoons honey 2 tablespoons red wine vinegar Instructions: Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl. Process the other half in a food processor until slightly chunky; add to the diced salmon.
In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice. Add the cilantro mixture to the salmon and stir gently until just combined. Season with salt and pepper. Shape the salmon mixture into 4 patties and chill, covered, in the refrigerator for 15 minutes.
Heat a grill to medium-high heat or heat a nonstick skillet with the grapeseed oil over medium-high heat. Cook the salmon patties until browned on the first side, 3 to 4 minutes; flip and cook until browned on the second side, about 3 minutes more. Place on the buns and top each with a dollop of Rhubarb Chutney. Garnish with some lettuce, red onion and pickles, as desired. Combine the rhubarb, cherries, brown sugar, blueberries, cherry juice, red pepper flakes, red onion, ginger and garlic in a large saucepan. Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the onions are translucent, about 20 minutes. Stir in the honey and vinegar and continue to cook over medium-low heat until it coats the back of a spoon, about 15 minutes more. Cool and store in the refrigerator for up to 2 weeks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 47459,"Plum-Basil Gin Fizzes 1/3 cup sugar 1 cup fresh basil, plus more for garnish 4 plums, pitted and sliced 1 cup gin 3 cups seltzer, chilled Instructions: Make the basil syrup: Bring the sugar and 1/3 cup water to a boil in a small saucepan, stirring to dissolve the sugar. Stir in the basil, then remove from the heat and let cool completely, about 1 hour, then strain. Muddle 3 plums in a large liquid measuring cup with a wooden spoon. Stir in the basil syrup and gin. Refrigerate until ready to serve. Pour into ice-filled glasses and top with the seltzer. Garnish with basil and the remaining sliced plum. ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 47460,"Nick's Cosmic Meatball Pizza 8 ounces white bread (de-crusted, cut into 1/2-inch cubes) 2/3 cup heavy cream
4 cups minced red onion
1 cup grated Parmesan
1 cup minced parsley
6 tablespoons minced garlic
2 teaspoons kosher salt
2 teaspoons fennel seeds
2 teaspoons dried oregano
1 teaspoon ground black pepper
8 ounces pancetta, minced 8 eggs
5 pounds 50/50 pork and beef blend
1 pizza dough ball (use your favorite store bought or make your own) 3 ounces pizza sauce (use your favorite store bought or make your own)
2 meatballs Fresh mozzarella, sliced, as needed Ricotta, as needed Pepperoncini peppers, thinly sliced, as needed
Pickled onions, as needed Instructions: For the meatballs: Preheat the oven to 425 degrees F. Combine the white bread and heavy cream in a large mixing bowl. Mash the bread until it is thoroughly broken down. Add the red onions, Parmesan, parsley, garlic, salt, fennel seed, oregano, pepper, pancetta and eggs and mix thoroughly. Add in your pork and beef blend, again mixing until fully incorporated. Using a 3-ounce ice cream scoop, portion your meatballs onto a sheet tray lined with parchment paper. Align them tightly packed but not touching! Bake until golden brown or the internal temperature reaches 155 degrees F, 8 to 10 minutes. Remove the meatballs from the oven and place in a cooler or refrigerator until cooled to 40 degrees F. For one pizza: Preheat the oven to 450 degrees F. Roll out the dough. Ladle the pizza sauce onto your dough, spreading evenly. (Feel free to add more if you like heavy sauce!) Crumble the meatballs, evenly spreading them out over the entire pizza. Next, add your fresh mozzarella and ricotta cheese. Place in small increments starting along the outside and working your way in to the center. Evenly spread your pepperoncini slices and pickled onions all over the pizza. Cook until golden brown, 15 to 18 minutes. (Depending on how you like your pizza, this time will vary.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47461,"Speedy Tuna Noodle Skillet 2 bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute 3/4 cup 98-percent fat-free cream of mushroom condensed soup 2 (5-ounce) cans albacore tuna packed in water, drained and flaked Salt and black pepper Garlic powder Chopped scallions, for optional garnish Instructions: Use a strainer to rinse and drain noodles well. Dry as thoroughly as possible, using paper towels. Cut noodles up a bit with kitchen shears (if you've got 'em), and set aside. Add soup to a skillet and bring to medium heat on the stove. Add noodles and toss to coat. Stir in tuna and season with spices, to taste. Cook and stir until hot, 1 to 2 minutes. If you like, garnish with scallions. Serve it up! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47462,"Arugula and Grape Salad 1/4 cup red wine vinegar 1 generous tablespoon Dijon mustard 1 tablespoon honey 1/2 cup extra-virgin olive oil 4 cups arugula 2 cups red grapes, halved if desired 1 red onion, shaved Instructions: Whisk together the red wine vinegar, Dijon mustard and honey in a small bowl. Slowly add in the olive oil, whisking to emulsify. Mix together the arugula, grapes and onions in a salad bowl. Add dressing to taste, tossing to coat. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 47463,"Chilled Poached Salmon with Asian Slaw and Wasabi Aioli 6 (4-ounce) czar-cut salmon fillets Salt and freshly ground black pepper 1 cup sake 2 shallot cloves, minced 2 garlic cloves, lightly crushed with the side of a knife blade and minced 1 tablespoon toasted sesame seeds 1 tablespoon minced fresh cilantro leaves 1 cup sesame oil 1/2 head napa cabbage, sliced chiffonade 1/4 cup dried seaweed 1 pint bean sprouts 1 (6-ounce) can bamboo shoots, drained, rinsed and cut chiffonade 2 leeks, white and tender green parts only, soaked in salt water to remove grit, and very thinly sliced 1 lime, juiced 1 orange, juiced Freshly ground black pepper 1/3 cup mayonnaise 1 teaspoon wasabi powder 1/2 teaspoon garlic powder 1 teaspoon fresh lime juice Instructions: Marinate salmon: Season salmon with salt and pepper and place in a nonreactive container. Combine sake, shallot, garlic, sesame seed, and cilantro and pour over fish. Cover and marinate for 2 hours in the refrigerator. Make Asian slaw: Combine cabbage, seaweed, bean sprouts, bamboo shoots, leeks, lime juice, and orange juice in a nonreactive bowl and season with black pepper. Cover and refrigerate for 1 hour. Prepare wasabi aioli by combining mayonnaise, wasabi powder, garlic powder, and lime juice and chill. Heat sesame oil over low heat and poach salmon fillets until fish is just opaque. Drain on paper towels and bring to room temperature. Arrange a bed of Asian slaw on serving plate, top with poached salmon and spoon a quenelle of wasabi aioli on fish. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 47464,"Spanakopita 3 tablespoons olive oil 1 onion, chopped 1/2 cup chopped green onions, white and green parts 3 garlic cloves, minced 2 pounds fresh baby spinach, trimmed, washed and roughly chopped 1/2 lemon, juiced 2 eggs, lightly beaten 12 ounces crumbled feta 1 tablespoon coriander seeds, toasted and ground 1/2 teaspoon freshly grated nutmeg 1/2 pound unsalted butter, melted 1 pound phyllo pastry sheets 1/4 cup finely chopped oregano 1/4 cup finely chopped chives 1/2 cup grated Parmesan Instructions: Heat olive oil in a large skillet and place over medium heat. Saute onions and garlic for 3 minutes until soft. Add the spinach, season with salt and pepper, and continue to saute until the spinach is limp, about 2 minutes. Add lemon juice, remove from heat and place in a colander, and squeeze out excess liquid. Set aside to cool. The filling needs to be cool and dry to prevent the phyllo from becoming soggy. In a medium bowl, beat the eggs with feta, coriander, and nutmeg. Season, then fold in the cooled spinach mixture until well blended. Preheat oven to 350 degrees F, brush 2 baking sheets with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Take care to keep the phyllo covered with a damp, not wet, towel as you work to prevent drying out and becoming brittle. Brush the sheet with melted butter, then sprinkle evenly with some oregano and chives. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, cut the sheets lengthwise into thirds to form 2 1/2-inch strips. Do this with all the sheets of dough. Place a heaping teaspoon of filling near 1 corner of the layered phyllo strip. Fold the end at an angle over the filling to form a triangle. Continue to fold the triangle along the strip until you reach the end, like folding up a flag. Brush the top with butter and dust with Parmesan, place on prepared baking sheet, and cover while preparing the remaining pastries. Repeat until all the filling and phyllo strips are used up. Bake for 20 to 30 minutes until the triangles are crisp and golden. Serve hot, warm or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47465,"Neely's Fried Calamari Peanut oil, for frying 1 cup yellow cornmeal 1 cup all-purpose flour 1/4 teaspoon cayenne pepper 1/2 teaspoon garlic powder 2 teaspoons dried parsley 2 teaspoons salt, plus more for seasoning 1 teaspoon ground black pepper 1 pound fresh or frozen and thawed small calamari, cleaned and cut into 1/2-inch rings Lemon wedges, for garnish Sweet and Spicy Dipping Sauce, recipe follows 1/4 cup peach preserves 1/2 cup sweet chili sauce Dash hot sauce 1/4 teaspoon crushed red pepper flakes Instructions: Preheat oil in a deep fryer to 375 degrees F. In a large bowl add the cornmeal, flour, cayenne, garlic powder, dried parsley, salt and pepper. Whisk together to combine. Working in batches, toss the calamari into the dry mixture, shaking off the excess. Carefully add to the hot oil, in batches, until lightly golden, about 1 minute per batch. Remove to a paper towel lined sheet tray and immediately season with salt. Transfer to a platter, garnish with lemon wedges, and serve with the Spicy Dipping Sauce. Add all the ingredients to a serving bowl and whisk to combine. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 47466,"Mango-Basil Freeze Pops 1 cup sugar 1 cup water 1/2 cup fresh basil leaves, coarsely chopped 2 ripe mangoes, peeled, seeds removed, and cubed (about 2 1/2 cups cubed mango) Instructions: Place the sugar and water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Add the basil leaves, cover, and remove from the heat. Let sit for 15 minutes, then strain and discard the basil leaves. Transfer syrup to a heatproof bowl and refrigerate until well chilled. When the syrup has chilled, place the cubed mango in the bowl of a food processor or a blender and puree, adding the syrup little by little until it is fully incorporated and the fruit mixture is very smooth. Divide the fruit puree among 6 or 8 (5-ounce) paper cups. (Alternatively, the mixture may be frozen in ice cube trays or in icepop molds, if available.) Stand and ice-cream stick or plastic spoon in the center of each cup. Cut 6 pieces of aluminum foil about 4-inches square. Poke a small hole in the center of each foil square and place 1 square over each cup, pushing the stick or spoon handle through the hole to hold it in a straight upright position. Stand the cups in the freezer and freeze until set, at least 8 hours or overnight. Remove the pops from the freezer and discard the foil squares. Gently tear the paper cups away from the fruit pops and serve. ","[Sauvignon Blanc, Moscato, Riesling, Pinot Grigio]" 47467,"Slow-Cooker Shrimp Boil 1/4 cup seafood seasoning, such as Old Bay 2 large ears yellow corn, husked and cut in to 1-inch pieces 1 1/2 pounds large, deveined, shell-on shrimp 8 ounces kielbasa, halved lengthwise and cut into 2-inch pieces 3 cloves garlic, lightly smashed 2 bay leaves 2 medium yellow onions, cut into eighths 1/2 cup chopped fresh parsley 1/4 cup fresh lemon juice Crusty bread, for serving 3 pounds very small red bliss potatoes (each about 1-inch in diameter) Instructions: Put the potatoes, garlic, bay leaves, onions, 2 tablespoons of the seafood seasoning and 4 cups water in the insert of a 6-quart slow cooker. Stir to combine. Cover with a lid and cook on low heat for 4 hours. Remove the lid and switch to high heat. Gently stir in the corn, shrimp, sausage and the remaining 2 tablespoons seafood seasoning. Cover with a lid and cook until the shrimp turn opaque and the sausage is warm through, 30 to 45 minutes. Gently stir in the parsley and lemon juice. Serve directly from the slow cooker or pour into a large serving bowl and serve immediately with crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47468,"Mocha Fudge Brownie Nonstick cooking spray, for the baking pan 2 ounces unsweetened chocolate, chopped 1 cup sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs 1 cup all-purpose flour (see Cook's Note) 1/2 teaspoon fine salt 1/4 teaspoon baking powder 1/2 cup milk 2 tablespoons brewed coffee, such as Green Mountain Coffee Roasters? Breakfast Blend Coffee Instructions: Preheat the oven to 350 degrees F. Spray an 8-inch square baking pan with cooking spray. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring in between each, until fully melted, 1 to 2 minutes. Set aside. Beat the sugar, butter and eggs in a stand mixer fitted with the paddle attachment on medium-high speed until pale and fluffy, about 2 minutes. Whisk together the flour, salt and baking powder in a medium bowl. On low speed, slowly add the flour mixture to the butter mixture and mix until combined. Slowly add the melted chocolate, milk and coffee and mix until fully incorporated. Pour into the prepared baking pan and smooth the top with a rubber spatula. Bake until a toothpick comes out clean, about 30 minutes. Let cool completely in the pan, then cut into 16 squares.
","[Cabernet Sauvignon, Merlot, Malbec, Pinotage]" 47469,"Peruvian Roasted Chicken Thighs with Creamy Avocado Sauce 1/2 cup lager-style beer 1/4 cup low-sodium\u202fsoy sauce
2 tablespoons red wine vinegar
4 cloves garlic, minced or grated\u202f
2 tablespoons dried oregano
1 tablespoon ground cumin
4 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
8 bone-in skin-on chicken thighs (3 1/2 to 4 pounds)
3 tablespoons vegetable oil
1/2 cup whole-milk queso fresco (4 ounces) 1/2 cup mayonnaise
1 large jalape?o pepper, seeded and roughly chopped
4 large garlic cloves
1/2 cup cilantro leaves and stems, roughly chopped
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 medium avocado, peeled, pitted and chopped (or 1/2 cup mashed) Instructions: For the chicken thighs: Whisk the beer, soy sauce, vinegar, garlic, oregano, cumin, salt, paprika, black pepper, cinnamon and sugar together in a large bowl or baking dish. Add the chicken thighs and toss to coat all sides. Cover and refrigerate the chicken for a minimum of 3 hours and up to overnight. When ready to roast, set an oven rack in the middle of the oven and preheat to 375 degrees F.\u202f Meanwhile, discard the marinating liquid from the bowl or baking dish and drizzle the oil over the chicken to fully coat. Transfer chicken\u202fthighs skin-side up\u202fto a rimmed sheet pan. Roast until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, about 35 minutes. While the chicken roasts, make the avocado green sauce: Combine the queso fresco, mayonnaise, jalape?o, garlic, cilantro, lemon juice, salt and 1/2 cup of water in a blender. Blend until the ingredients are minced. Turn off the blender, add the avocado and blend until the sauce becomes smooth and uniform in color, about 1 minute. Be careful to not over blend as the sauce\u202fwill break. Serve immediately or refrigerate for up to 3 days. Remove the chicken from the oven and allow to rest 5 minutes. Serve with the avocado sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 47470,"Rita's Chicken Parmesan 8 ounces pasta 1 pound boneless, skinless chicken breasts (2 large breasts, halved) Coarse-grained salt Freshly ground black pepper 2 egg whites 2 slices bread, stale, coarsely processed into bread crumbs 1 tablespoon olive oil 3 cups tomato sauce, recipe follows 2 ounces skim milk mozzarella, grated 2 tablespoons olive oil 4 medium cloves garlic, minced 1 (28-ounce) can crushed or diced tomatoes with juice Coarse-grained salt and freshly ground black pepper 1/4 cup basil leaves, hand torn Instructions: Bring a large pot of water to a boil. Add the salt. Add the pasta and cook until al dente. While the pasta is cooking, pound the chicken breasts between 2 pieces of plastic wrap with the flat side of a meat mallet. Season the chicken with salt and pepper. In a shallow dish, whisk together the egg whites and salt and pepper. Add a splash of water if the mixture is too thick. Place bread crumbs in a shallow dish. Dip the chicken first in the egg white and then in the bread crumbs. Let the chicken rest on a rack for 5 minutes. Preheat oven to 375 degrees F. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook, turning once, until lightly golden, about 3 to 4 minutes per side (to reduce the calories even further, bake the chicken at 350 degrees F for 10 to 12 minutes instead of sauteing the chicken in oil). Place a thin coating of tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the chicken over sauce. Cover the chicken with more sauce, sprinkle with cheese and bake until cheese is bubbly and golden brown, about 5 to 10 minutes. Pour remaining sauce over pasta. Taste and adjust seasonings. Serve immediately. Combine olive oil and garlic in a large saute pan and turn heat to medium. Cook until garlic is fragrant but not brown. Stir in tomatoes and salt and pepper to taste. Reduce heat to medium low and simmer until sauce has thickened slightly, stirring occasionally, 10 to 15 minutes. Taste and adjust seasonings. Add basil and simmer for 1 minute more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 47471,"Sugar Dough 1 1/3 cups granulated sugar 10 ounce (2 1/2 sticks) soft butter or (half butter/half shortening) 3 large eggs 5 1/3 cups all purpose flour 1/2 teaspoon salt 1 teaspoon vanilla Instructions: Cream butter and sugar. Add eggs and continue to cream. Add salt and vanilla. Add flour all at once and blend just until flour has dissolved. Refrigerate until ready to use. This dough must be used CHILLED; ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 47472,"Basic Pie Dough 2 1/2 cups all-purpose flour 1 tablespoon sugar
1 teaspoon kosher salt 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
5 tablespoons cold vegetable shortening
1 tablespoon apple cider vinegar mixing into 1/3 cup ice cold water Instructions: In a food processor, pulse the flour, sugar and salt. Add the butter and shortening and pulse until a course crumbly texture forms. Add the apple cider vinegar/cold water mixture 1 tablespoon at a time until you reach the desired consistency. Pinch the dough between your fingers and if it doesn't stick together, add 1 tablespoon of ice water at a time, pulsing between additions until the dough comes together. Do not overmix or the dough will become tough. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or preferably overnight, or freeze for up to 2 months. Roll out the dough and use as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47473,"Chicken Croquettes 2 tablespoons unsalted butter 1 large shallot, minced 2 tablespoons all-purpose flour, plus more for dredging 1 cup heavy cream 2 teaspoons kosher salt, plus more Freshly ground black pepper Pinch freshly grated nutmeg 4 cups finely chopped poached chicken breasts, recipe follows 2 tablespoons minced flat-leaf parsley leaves 1 tablespoon thinly sliced fresh chives 2 large eggs 1 1/4 cups fresh breadcrumbs Vegetable oil for shallow frying Dijon mustard 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds split chicken breasts, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium Instructions: Melt the butter in a small saucepan over medium heat, add the shallots and saute until softened, about 3 to 4 minutes. Add the 2 tablespoons of flour, stir it into the butter with a wooden spoon, and cook for 2 minutes more. Whisk in the cream, bring to a simmer, stirring until the mixture thickens and pulls away from the sides of the pan. Pour the sauce into a medium bowl; season with 1 teaspoon of the salt, pepper to taste, and nutmeg. Set aside to cool, stirring occasionally.
Stir the chicken, parsley, and chives into the cooled sauce. By hand, form the chicken mixture into eight 3-inch long torpedo-shaped croquettes. Put the croquettes on a pan or large plate, cover, and refrigerate for 2 hours or until set and firm.
Put a heaping cup of flour in a shallow bowl or lipped plate. In another small bowl whisk the eggs with the remaining salt and pepper to taste. Spread the breadcrumbs into a third shallow bowl.
Bread the croquettes. Roll them in the flour, taking care to shake off any excess. Next, dip them in the egg mixture, and finally roll in the breadcrumbs until evenly coated. Place on a plate.
Pour enough oil into a large skillet to come about halfway up the sides of the croquettes, and heat over medium heat. Shallow-fry the croquettes until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and serve with the mustard. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the stock for 30 minutes.
Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 47474,"Grilled Steak and Asparagus with Orzo 1 1/2 pounds skirt steak, trimmed and cut into 4 pieces Kosher salt and freshly ground pepper 1 bunch asparagus, trimmed 1 cup orzo (about 8 ounces) 3/4 cup half-and-half 1/2 cup grated gruyere cheese (about 2 ounces) 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh scallions or chives 1 teaspoon chopped fresh thyme 3 tablespoons extra-virgin olive oil, plus more for brushing 1 clove garlic, grated Instructions: Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper. Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 47475,"Brown Basmati Rice 1 1/2 cups brown basmati rice Pepper Instructions: Cook rice in salty water for about 45 minutes until al dente. Drain and season with pepper before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 47476,"Lobster Pionono 3 ripe yellow plantains Vegetable oil, for sauteeing Vegetable oil 15 ounces cooked lobster, cut in small pieces 1/2 cup sofrito 1 tomato, diced 1 cup tomato juice 1/4 cup cilantro leaves Salt and pepper Bread crumbs to absorb excess moisture 1 cup flour, for dredging 2 eggs, beaten Instructions: For the plantains: Cut off ends and peel plantain. Slice lengthwise at 1/4-inch intervals. Pan fry lightly on both sides then drain on paper towels. While warm, curve one end to the other and pinch to form circles. For the filling: Preheat the oven to 350 degrees F. Heat the oil in a large saute pan, and saute lobster, sofrito, and tomato. Add the tomato juice and let simmer for 10 minutes. Finish with cilantro, salt and pepper. Add bread crumbs and stir until mixture is thick enough to spoon into the plantain \shells. Chill the mixture over an ice bath. To finish the pionono, fill round plantain \shells\ with lobster mixture. Preheat 1/4-inch of vegetable oil in a saute pan. Dredge piononos through flour then beaten egg. Pan fry until brown on 1 side, then turn over and finish cooking in the oven for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47477,"Apple Crisp with Bourbon Cream 6 Granny Smith apples, peeled, cored, chopped (about 3 1/2 pounds) 1/4 cup all-purpose flour 1/2 cup brown sugar 1 tablespoon lemon juice 1/4 cup maple syrup 1 cup all-purpose flour 3/4 cup brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 8 tablespoons (1 stick) chilled butter, cut into pieces 1/4 cup coarsely chopped pecans 1 cup heavy cream 1/4 cup confectioners' sugar 1 tablespoon bourbon Instructions: Preheat oven to 350 degrees F. For the Filling: Butter a 9 by 13-inch casserole dish. In a large bowl mix all the filling ingredients together and toss to coat all the apples. Pour in the prepared baking dish. For topping: In a food processor combine the flour, brown sugar, cinnamon and salt in large bowl. Pulse to blend. Pulse in the butter until mixture forms pea size lumps. Add the pecans and pulse 1 or 2 more times. Sprinkle over filling. Bake crisp for 45 to 50 minutes. Cool 10 minutes before serving. For Bourbon cream: a medium sized bowl, beat the cream until it begins to thicken. While beating, add the sugar and bourbon and beat until soft peaks form. Dollop over servings of apple crisp. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 47478,"Penne with Swiss Chard and Leeks in a Walnut Cream Sauce 2 tablespoons unsalted butter 1 cup minced leek, white and pale green part 1 pound swiss chard (red if possible), stems cut from leaves and chopped into thin slices 3 large cloves garlic, minced 1/4 teaspoon red pepper flakes-optional 1/3 cup canned chicken broth 2/3 to 1 cup heavy cream 1 tablespoon walnut or similar nut oil (such as hazelnut) Salt and freshly ground pepper to taste 1/2 pound penne, cooked and drained according to package directions 3 tablespoons toasted walnut halves, broken into large pieces 2 tablespoons minced fresh tarragon or parsley or a combination of both Freshly grated Parmesan cheese-optional garnish Instructions: In a skillet set over moderately low heat melt butter, add leek, chard stems, and salt and pepper to taste. Cut a round piece of waxed paper to fit the size of your skillet and place it over the vegetables. Cover the skillet with a lid and cook for 5 minutes. Remove the cover and waxed paper. Now add the chard leaves, garlic, red pepper flakes, and broth and simmer the mixture stirring occasionally, uncovered for 5 minutes more. Increase the heat to high and reduce liquid until almost evaporated. Add the cream and walnut oil and simmer sauce over moderately high heat, stirring, until lightly thickened. Season with salt and pepper. Transfer cooked pasta to a large bowl. Add the sauce, toasted walnuts and toss to combine. Transfer pasta to serving plates and sprinkle with tarragon or parsley. Serve with freshly grated Parmesan cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 47479,"Brussels Sprout Slaw 1/2 cup pecans 1 1/2 pounds Brussels sprouts, trimmed 6 tablespoons mayonnaise 3 tablespoons dijon mustard 2 tablespoons honey 6 tablespoons vegetable oil 1 teaspoon grated orange zest 1/4 cup champagne vinegar 2 tablespoons orange juice Kosher salt and freshly ground pepper 1/4 cup pomegranate seeds Instructions: Preheat the oven to 375 degrees F. Place the pecans on a baking sheet in one layer and bake until golden, 6 to 8 minutes. Let cool, then coarsely chop; set aside. Shred the Brussels sprouts using the large holes of a box grater or a mandoline. Coarsely chop any ungrated pieces with a knife. Combine the mayonnaise, mustard, honey, vegetable oil and orange zest in a large bowl and whisk to combine. Whisk in the vinegar and orange juice until smooth. Add the shaved Brussels sprouts and toss to combine. Season with salt and pepper. Transfer to a serving dish and scatter the pecans and pomegranate seeds on top. Refrigerate 2 to 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 47480,"Mauro's Magical No-Bread Meatballs 2 cups raw cashews 4 cloves garlic
2 to 3 tablespoons extra-virgin olive oil
2 pounds ground chuck
1 pound ground pork
1 pound ground veal
1 1/2 cups grated Pecorino-Romano
1/2 cup finely chopped fresh parsley
4 large eggs
Kosher salt and freshly ground black pepper
Canola oil, for frying
Serving suggestions: spaghetti and tomato sauce Instructions: Place the cashews and garlic in a small pot and cover with water. Boil for 15 minutes, then drain completely. Place the cooked cashews and garlic in a food processor with olive oil. Process until a paste forms, about 1 minute. Combine cashew paste with ground meats, Pecorino, parsley, eggs and some salt and pepper. Knead until well combined. Using a measuring cup, form into heaping 1/4-cup-sized meatballs. Heat enough canola oil to come 1/2-inch up the side of a low-sided Dutch oven or heavy bottomed skillet to 350 degrees F. Add meatballs in batches and brown the meatballs on all sides until dark brown and cooked through, about 5 minutes a side. Let drain on a wire rack and serve with your favorite spaghetti and tomato sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 47481,"Rosemary and Garlic Roast Leg of Lamb 1 leg of lamb, bone in (about 6 to 7 1/2 pounds) 1/4 cup fresh lemon juice 8 cloves garlic, minced 3 tablespoons chopped fresh rosemary leaves 1 tablespoon salt 2 teaspoons coarsely ground black pepper 1 cup chopped fresh herbs (combination of rosemary, chives, and parsley) 2 cups diced onions 2 cups chicken stock 1 cup red wine Instructions: Preheat the oven to 400 degrees F. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 47482,"Creamed Corn 6 ears fresh corn, husked and silk removed 1 tablespoon sugar 1 tablespoon salt 1/2 cup heavy cream 2 tablespoons butter, cut into chunks 1/4 cup grated Parmesan White pepper Instructions: Add the ears of corn to a large saucepan and bring 8 cups water to a boil (or enough to cover ears of corn). Add the sugar and salt and boil until tender, about 10 to 15 minutes. Remove corn to a utility platter and let cool. While the corn is boiling, add the cream to a saucepan and let reduce by 1/3 over low heat. While cream is reducing, cut kernels from the cobs and set aside until needed. Remove reduced cream from heat and whisk in butter and Parmesan, and season, to taste, with white pepper. (Add salt only if needed because the cheese will lend saltiness.) Fold in corn kernels and transfer to a family style serving dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 47483,"Chestnut Polenta with Pancetta, Balsamic Vinegar, and Ricotta: Pattona 1 gallon plus 1 cup (4 liters) mineral water Salt 35 ounces (1 kilogram) chestnut flour, sifted 10 ounces pancetta 2 tablespoons olive oil 2 tablespoons balsamic vinegar Ricotta Salata, sliced Thyme, for garnish Marjoram, for garnish Instructions: Boil the water in a large saucepan and add salt. Once boiling, remove from the heat and pour into a copper pot. Add the flour and, with a wooden paddle, create a hole in the middle of the mixture so that the water begins to bubble over. Place on the stove and simmer slowly for 40 minutes. Remove from the heat and beat vigorously with the paddle/wooden spoon until the polenta forms a smooth, firm consistency. Place the mixture on a wooden board, and shape into a large ball with your hands (cold water will help keep your hands cool). Allow to cool for 30 minutes. In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelize with the sweet vinegar. It is now ready to serve with the polenta. Assemble the dish onto a plate: a wedge of polenta, pancetta and a fresh slice of ricotta cheese. The flavors will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish. ","[Barolo, Barbaresco, Chianti Classico, Priorat]

" 47484,"Marshmallow Creme-Filled Bundt Cake One 15.25-ounce box yellow cake mix (plus required ingredients) 6 large egg whites, beaten to stiff peaks 6 tablespoons unsalted butter, at room temperature 1 cup marshmallow creme 1/2 cup confectioners' sugar 1 tablespoon heavy cream Instructions: Prepare a 12-cup bundt pan according to the cake mix package directions. Mix the cake according to the package directions. Fold the egg whites into the batter with a rubber spatula until fully combined. Pour the batter into the prepared bundt pan and bake according to the package directions. Let cool completely. Combine the butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and cream and beat until fluffy, about 3 minutes. Put the marshmallow mixture into a piping bag fitted with a long thin round tip. Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole. Flip the cake flat-side down onto a cake stand or serving platter. Serve immediately or cover and refrigerate for up to 2 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 47485,"BLT with Spicy Pepper Cream Cheese 3 pounds plum tomatoes, quartered 3 ounces (1/3 cup plus 1 tablespoon) olive oil 1 tablespoon plus 1 1/2 teaspoons sugar
1 tablespoon kosher salt
1/4 teaspoon ground black pepper
Leaves from 3 sprigs fresh thyme 12 to 16 slices (about 1 pound) thick-cut bacon 4 bagels
Spicy Pepper Cream Cheese, recipe follows 1 large head red or green leaf lettuce, leaves separated 8 ounces cream cheese 1 small roasted poblano or green cl, drained and chopped (see Cook's Note) 1/4 cup pickled jalapeno peppers, chopped
1/4 teaspoon kosher salt
1/8 teaspoon red pepper flakes, or more to taste
Instructions: Preheat oven to 200 degrees F. Line 2 half-sheet trays with parchment paper. Toss tomatoes with olive oil, sugar, salt, pepper and thyme leaves in a large bowl. Spread on a lined half-sheet tray and slow-roast, stirring every hour, until little to no liquid remains and the tomatoes are shriveled and caramelized, about 3 hours 30 minutes. Set aside and raise oven temperature to 375 degrees F. Arrange bacon slices side-by-side on a lined half-sheet tray and cook to desired doneness, 20 to 25 minutes for just under crispy. Carefully remove from oven (watch out for hot bacon fat!) and drain on paper towels. Slice and toast bagels. Spread 2 tablespoons Spicy Pepper Cream Cheese on each bagel half. Arrange 6 to 8 pieces roasted tomatoes on the bottom halves. Top each with 3 leaves lettuce, torn to fit. Divide the bacon among the top halves, ripping the pieces in half to fit the tops. Close, slice and enjoy. (See Cook's Note.) Whip cream cheese in a stand mixer or in a large bowl with a hand mixer until light, about 2 minutes. Add chopped peppers, salt and pepper flakes and mix on low to blend. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 47486,"Dry Rubbed Rib Eye with Mushroom Sauce 2 generous pinches kosher salt 1 generous pinch brown sugar Small pinch cayenne pepper 1 pinch garlic powder 1 bone-in rib eye steak Extra-virgin olive oil 1 small shallot, minced Kosher salt 1/2 clove garlic, smashed and finely chopped 6 cremini mushrooms, stems removed, sliced 1 shot brandy 3/4 cup veal demi-glaze 2 fresh sage leaves, finely chopped 1 tablespoon finely chopped fresh chives Extra-virgin olive oil Crispy Smashed Potatoes, recipe follows 1 serving Glazed Carrots, recipe follows 3 red bliss or other new potatoes, cut into quarters Kosher salt 3 tablespoons extra-virgin olive oil 1 clove garlic, smashed and finely chopped Pinch crushed red pepper Kosher salt 1 pound baby carrots, tops removed but with a little green left attached 4 tablespoons butter 3 tablespoons brown sugar 1/2 lemon, juiced 1 clove garlic, smashed 3 sprigs fresh thyme, leaves picked Pinch cayenne pepper