1/2 honeydew melon, remove seeds and rind Apple slice, garnish Instructions: In a blender combine your apple juice, grape juice and honey dew. Blend 1 minute or until honeydew and juices are smooth. Pour into a chilled martini glass. Garnish with an apple slice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15568,"Wilted Spinach with Butter and Wine 3 tablespoons butter, cut into small pieces 1 1/2 pounds triple washed spinach, coarsely chopped, tough stems removed 2 cloves garlic, smashed 2 pinches of salt 1/2 cup dry white wine Salt and pepper Instructions: This dish takes only 5 minutes to prepare, so begin preheating the skillet 7-8 minutes before you are ready to sit down and eat. Heat a medium sized skillet over medium heat. With the flat side of your knife, make a garlic paste with smashed garlic and salt. Melt butter into pan. Add garlic paste to the pan and the spinach in bunches, adding more spinach to the pan as it wilts down. When all of the spinach is wilted, add wine and turn to coat. Let wine cook down a minute or 2. Season spinach with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15569,"Nori Rolls 1/4 cup low-sodium soy sauce 2 teaspoons honey 1 teaspoon grated garlic 1 tablespoon grated peeled fresh ginger 1 pound extra-firm tofu, cut into 1/4-inch-wide strips 2 cups short-grain brown rice 2 tablespoons rice vinegar 1 tablespoon extra-fine sugar 2 scallions, white part only, minced 2 tablespoons sesame seeds, toasted 5 sheets nori (available in Asian-specialty sections) 1 cup finely shredded carrots 10 fresh spinach leaves, steamed and squeezed dry 1 1/2 cups alfalfa sprouts Instructions: In a deep, wide dish or pie plate, combine the soy sauce, honey, garlic and ginger. Add the tofu and let it marinate for at least an hour, turning it over half way through. Cook the rice according to the package. In a large glass or ceramic bowl, combine the rice vinegar and sugar. Add the hot rice in fourths, stirring the mixture well after each addition. Stir in the scallions and sesame seeds, mix well. For each roll, place a sheet of nori on a piece of wax paper so that the bottom edge of the nori lies along the bottom edge of the paper. Moisten your hands with cold water and place a handful of rice in the center of the nori, spread it out in a thin layer to fill the sheet evenly. Add more rice if necessary. Place 2 strips of tofu across the center of the nori, so they run the entire width of the sheet. Place a portion of the carrots on top of the tofu, some spinach over that, finishing with some sprouts (use about a fifth of each filling ingredient). Start rolling the nori from the bottom by gripping the nori and the wax paper, and using the paper to help you make a tight roll. Let the nori rest, seam side down, while you repeat the remaining procedure with the remaining rice and nori. You should have 5 rolls. To serve, wet the blade of a serrated knife and cut rolls into rounds about an inch thick. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15570,"Chocolate-Dipped Ice Cream Cones 4 ounces semisweet chocolate, chopped into small pieces 1/4 cup coconut oil or vegetable shortening Kosher salt 8 small sugar cones 2 pints of your favorite ice cream 1/4 cup chopped nuts or toasted coconut or other topping Instructions: Make a cone holder: Find a small, sturdy, clean box that will fit in your freezer. Turn it over, and cut eight X's about 2 inches apart with a sharp knife. Open up each X with your fingers so it will securely hold an ice cream cone upright. Cook the chocolate, coconut oil and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl. Pour about 1 tablespoon of melted chocolate into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Freeze the cones to set the chocolate, about 10 minutes. Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes. Dip the cones: Put your desired topping in a small bowl. If the remaining chocolate starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds. Serve the cones immediately, or put them in the freezer until ready to serve. To freeze individually (for up to 2 weeks), roll the cone up in a large triangle of wax paper and tape closed. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 15571,"Black Sea Bass in Spring Vegetable Broth 1 clove garlic Kosher salt 1 teaspoon dijon mustard 1/2 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1 large pasteurized egg yolk, at room temperature 1/4 cup extra-virgin olive oil 1/4 cup vegetable oil 6 small spring onions 1/2 small fennel bulb (with fronds) 1 celery stalk, halved crosswise 1 small carrot, halved crosswise 2 sprigs parsley, plus 1 tablespoon chopped leaves 1 bay leaf 1/2 teaspoon peppercorns 1 pound fresh fava beans 1 1/4 pounds small red-skinned potatoes, halved Kosher salt 1 cup multicolored cherry tomatoes, halved 6 5-to-6-ounce black sea bass fillets, pin bones removed Crusty bread, toasted, for serving Instructions: Make the aioli: Mince the garlic, then sprinkle with 1/2 teaspoon salt and mash with the flat side of a chef's knife to make a paste. Transfer to a medium bowl; add the mustard, lemon zest, lemon juice and egg yolk and whisk to combine. Gradually whisk in the olive oil, then the vegetable oil, whisking constantly until smooth; whisk in 1 teaspoon water to loosen. Cover and refrigerate the aioli until ready to use. Make the broth: Trim the spring onions to about 6 inches; transfer the tops to a large saucepan (set the bulbs aside). Trim the fennel and thinly slice; transfer 1 cup fennel fronds to the saucepan (set the sliced fennel aside). Add the celery, carrot, parsley sprigs, bay leaf, peppercorns and 8 cups water to the saucepan. Bring to a simmer over medium-high heat; reduce the heat to medium and cook, 15 minutes. Remove the fava beans from their pods. Bring a small saucepan of water to a boil. Add the fava beans and cook 1 minute; drain and rinse under cold water. Slip off the skins; set the beans aside. Strain the vegetable broth into a wide pot. Add the potatoes and 1 1/2 teaspoons salt and bring to a simmer over medium-high heat; reduce the heat to medium and simmer until the potatoes are tender, about 12 minutes. Transfer the potatoes to a bowl with a slotted spoon. Add the reserved spring onion bulbs and the tomatoes to the broth; simmer 5 minutes. Make the fish: Score each fish fillet crosswise 3 or 4 times on the skin side (do not cut through to the flesh). Season the flesh side with salt. Add the fish to the pot; add the fava beans and reserved sliced fennel, cover and cook until the fish is just opaque, about 6 minutes. Divide the potatoes among shallow bowls; top each with a fish fillet, then divide the broth and vegetables among the bowls. Sprinkle with the chopped parsley and top each with a spoonful of aioli. Serve with bread and the remaining aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15572,"Buffalo Chicken Salad 2 (8-ounce) boneless, skinless chicken breast halves 2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste 2 teaspoons olive oil 2 hearts Romaine, cut into 1-inch strips (about 8 cups) 4 celery stalks, thinly sliced 2 carrots, coarsely grated 2 scallions, green part only, sliced 1/2 cup Blue Cheese Dressing, recipe follows 2 tablespoons mayonnaise 1/4 cup lowfat buttermilk 1/4 cup plain fat-free yogurt 1 tablespoon white vinegar 1/2 teaspoon sugar 1/3 cup crumbled blue cheese Salt and freshly ground pepper Instructions: Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce. Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15573,"Jeff's Famous Chicken Salad Croissant Kosher salt and freshly ground black pepper Four 6- to 8-ounce boneless, skinless chicken breasts 2 ribs celery, diced 2 scallions, white and pale green parts only, sliced thin 1/4 cup dried cherries 1 teaspoon Dijon mustard 1 teaspoon granulated sugar 1 cup mayonnaise 1/2 cup walnuts, toasted Romaine lettuce leaves, for serving 4 fresh croissants, sliced and lightly toasted, cut-side up, in the broiler Sliced Roma tomatoes, for serving Hot cherry pepper relish or giardiniera, for serving Balsamic glaze, for drizzling Instructions: In a large Dutch oven or pot, stir 1 tablespoon salt into 6 cups cold water. Add the chicken and heat over medium heat until the water hits a temperature of 170 degrees F. Take the pot off the heat, cover, and let the chicken sit in the warm water until its internal temperature hits 165 degrees F, 15 to 20 minutes. Transfer the chicken to paper towels to dry. Once cool enough to handle, pull the chicken apart with your hands or forks until shredded but still chunky. Meanwhile, in a large bowl, mix the celery, scallions, cherries, mustard, sugar and salt and pepper to taste. Let this mixture sit for at least 10 minutes or up to 1 hour to extract all that flavor. Add the mayo and mix until incorporated. Adjust the seasoning if necessary. Add the shredded chicken and walnuts to the mayo mixture. Adjust the seasonings. Let it sit in the fridge for at least 1 hour before serving, overnight preferred. Place a piece of lettuce on the bottom half of a croissant followed by a scoop of chicken salad, one or two tomato slices, a spoonful of hot cherry pepper relish or giardiniera and a little drizzle of balsamic glaze. Close the top of the croissant. Assemble 3 more sandwiches. Cut the sandwiches in half and eat! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15574,"Black-Eyed Pea Fritters (\Accara) Two 15.5-ounce cans black-eyed peas, drained 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons kosher salt Freshly ground black pepper 2 scallions, green and white parts, sliced
1 1/2 cups yellow cornmeal 2 tablespoons peanut oil 1/2 habanero, roughly chopped (seeds removed if you don't want it too spicy) 1/2 yellow onion, diced 1 clove garlic, minced 2 small tomatoes, roughly chopped (about 1 1/2 cups) 1 1/2 teaspoons kosher salt Freshly ground black pepper Peanut oil, for frying Kosher salt
Instructions: For the fritters: Place two-thirds of the black eyed peas, 1/4 cup of water, the olive oil, salt and pepper in a food processor and blend to a smooth paste. Add the remaining peas and the scallions and pulse 4 or 5 times to break up the peas but not completely puree them. Scoop about a heaping tablespoon of the mixture at a time into your hands and form about 24 balls. (The balls do not need to be perfectly round--they are more authentic if roughly formed.) Put the cornmeal in a shallow baking dish. Roll the balls in the cornmeal, leaving them in the baking dish, and refrigerate for 30 minutes. For the sauce: Heat the peanut oil in a medium saucepan over medium heat. Add the habaneros and onions and cook until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes, salt and black pepper. When the tomatoes start to break down and get soft, put a lid on the pan, lower the heat and simmer for about 10 minutes. Let the sauce cool slightly, and then blend in a food processor until smooth.
Pour 2 to 3 inches of peanut oil in a large heavy-bottomed pan or Dutch oven. Heat over medium heat until a deep-frying thermometer inserted in the oil registers 375 degrees F. Fry the fritters, in 2 or 3 batches, about 4 minutes per batch. Remove to drain on a paper-towel-lined baking sheet. Season lightly with salt and serve with the spicy tomato sauce on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 15575,"Caramelized Flan from Pinhao 1/2 cup sugar 1/2 cup boiling water 2 cups half-and-half cream 1 cup heavy cream 1 cup sugar 4 strips orange zest, each about 2-inches long and 1/2-inch wide, pith removed 2 tablespoons caramelized sugar syrup 12 jumbo egg yolks 1/4 cup tawny Port Instructions: For the caramelized sugar syrup: Place the sugar in a medium-size heavy skillet (not iron), set over moderately low heat, and allow to melt and caramelize to a rich golden brown. Do not stir the sugar as it melts but do shake the skillet from time to time. Add the boiling water, stirring briskly to dissolve the caramelized sugar. Simmer uncovered 8 to 10 minutes until the consistency of maple syrup. Reserve 2 tablespoons of the caramelized syrup for the flan; pour the balance into a chilled, well-buttered, shallow fluted 2-quart mold. Set the mold in the freezer while preparing the flan. For the flan: Preheat the oven to 325 degrees F. Combine the half-and-half, heavy cream, and sugar in a large heavy saucepan; add in the orange zest and bring to a simmer over moderately low heat, stirring now and then; blend in the 2 tablespoons of reserved caramelized syrup. Beat the egg yolks until frothy; blend 1 cup of the hot cream mixture into the yolks, stir back into pan, and heat, stirring constantly for 1 minute, until it lightly coats the back of a spoon. Remove from the heat and mix in the Port. Strain all through a fine sieve, then pour into the prepared mold. Set the mold in a shallow baking pan and pour in enough hot water to come halfway up the mold. Bake uncovered for 1 1/2 hours, or until a toothpick inserted near the center of the flan comes out clean. Remove from the oven and the water bath; cool for 1 hour, then refrigerate for 4 to 5 hours until firm. To invert the flan, dip the mold quickly in hot water, then turn out on a dessert plate with a turned up rim; the caramel syrup will come cascading down over the flan. Don't worry if the flan cracks, it will still be creamy and luscious. Cut into slim wedges, if possible, or scoop out, and serve. Special Equipment: Portuguese flan mold or souffle dish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15576,"Salsa Verde 2 garlic cloves, finely chopped 1/2 cup tightly packed fresh basil leaves 1/2 cup tightly packed flat-leaf parsley leaves 3 slices of white bread, such as Pepperidge Farm, crusts removed 1/4 cup white wine vinegar or sherry vinegar 1 tablespoon Dijon mustard 3 tablespoons drained capers 6 cornichons 1/2 cup extra-virgin olive oil Salt and pepper Instructions: Combine the garlic with the basil and parsley leaves, the bread slices, and the vinegar in the bowl of a food processor. Puree the herb/bread mixture for about 1 minute, scraping down the sides of the food processor with a rubber spatula every 10 or 15 seconds. Add the mustard, capers and cornichons and chop for about a minute more, until the mixture is granular but smooth. Put the mixture in a bowl, work in the olive oil with a wooden spoon, and stir in the salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 15577,"Beef Steak And Black Bean Soft Tacos 1 cup salsa, divided 2 teaspoons chili powder 1-? teaspoons ground cumin, divided 1 can (15 ounces) reduced sodium black beans, rinsed, drained, divided 1 tablespoon vegetable oil 8 small corn or flour tortillas (5 to 6-inch diameter), warmed Thinly sliced lettuce, sliced avocado, chopped tomato, salsa, crumbled queso fresco and cilantro leaves (optional) 1 pound beef Bottom Round Steaks, cut ? inch thick Instructions: 1.Combine ? cup salsa, chili powder and 1 teaspoon cumin. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2.Combine 1 cup beans, remaining ? cup salsa and ? teaspoon cumin in medium microwave-safe bowl. Mash with fork into chunky paste. Cover and microwave on HIGH 1 to 2 minutes or until hot, stirring once. Keep warm. 3.Meanwhile, heat 1-? teaspoons oil in large nonstick skillet over medium-high heat until hot. Remove steaks from marinade; discard marinade. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 2 to 3 minutes for medium rare (145F) doneness, turning once. (Do not overcook.) Remove steaks from skillet; keep warm. Repeat with remaining steaks and oil. 4.Spread bean mixture evenly on tortillas. Cut steaks into 4 pieces each and divide evenly among tortillas. Top beef with remaining beans and toppings, as desired. Fold tortillas in half to serve. Beef. It's What's For Dinner ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 15578,"Pumpkin Mousse 4 ounces cream cheese, at room temperature 1 (15-ounce) can pumpkin puree 1 1/2 teaspoons pumpkin pie spice, divided 1 teaspoon vanilla extract 1/2 cup brown sugar 2 1/2 cups heavy cream, whipped and chilled Instructions: In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy. Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice. Cook's Note: Mousse can be made a 1 day in advance. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 15579,"Harissa Tzatziki Dip 1 English cucumber, peeled, halved and seeded Salt
1 cup whole-milk Greek yogurt
2 tablespoons harissa paste
1 tablespoon fresh lemon juice
1 teaspoon honey
1 clove garlic, minced or pressed
Freshly ground black pepper Instructions: Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or cheesecloth fitted over a bowl. Salt the cucumber and let it sit 10 minutes. Thoroughly squeeze out any excess moisture using the cheesecloth or a towel. Add the drained cucumber to a bowl with the yogurt, harissa, lemon juice, honey, garlic and some pepper. Taste and adjust the seasoning if necessary. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 15580,"Roasted Figs And Prosciutto 20 large fresh ripe figs (about 1 1/4 pounds) 20 thin slices Italian prosciutto (8 ounces) Good olive oil Instructions: Preheat the oven to 425 degrees F. Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto in half lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan. Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 15581,"Scotch Bonnet Marmalade Cocktail 1 Scotch bonnet or habanero pepper 16 ounces Scotch, such as Famous Grouse
1 1/2 ounces fresh lemon juice 1 ounce orange marmalade
Dash orange bitters
2 thin slices Scotch bonnet pepper, for garnish
Ice
Instructions: For the Scotch: Cut the pepper in half and add it to a jar with the Scotch, infusing for 5 to 10 minutes. Remove the pepper (don't touch your eyes when handling the peppers, lest you end up like us, typing with one eye swollen, on fire with pepper oil). Trust us, this gets hot. For the cocktail: In a shaker with ice, add 4 ounces infused Scotch, lemon juice, marmalade and bitters, and shake vigorously. Strain into an up glass. Garnish with the tiniest slice of pepper. Sip slowly and keep a fire extinguisher on hand. ","[Argentine Malbec, Jamaican Rum, Mezcal]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Crispy Chicken Thighs with Lemon and Capers 2 lbs chicken thighs 1/4 cup olive oil 2 tbsp lemon juice 2 tbsp cap" 15582,"Banana Cream Pie 4 1/2 cups sifted flour 2 teaspoons salt 2 teaspoons sugar (optional) 1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces 1/2 cup ice water 2 teaspoons red wine vinegar 8 cups milk 1/4 teaspoon salt 1 vanilla bean, split lengthwise 24 egg yolks 2 2/3 cups sugar 1 cup cornstarch 6 tablespoons cold unsalted butter, cut into pieces 6 ripe bananas, sliced into coins 1/4-inch thick Whipped cream for serving (optional) Instructions: In the bowl of a mixer fitted with a paddle attachment, combine the flour, salt, and sugar. Mix for 1 minute. Add the butter and mix just until the mixture resembles coarse crumbs. Stir the water and vinegar together, then gradually add to the flour mixture. Mix at medium speed just until a dough forms. Do not over-mix. Divide the dough in 2 and shape into round, flat disks on sheets of waxed paper. Wrap separately and refrigerate for 30 minutes. On a lightly floured surface, roll the dough with a lightly floured rolling pin into a large circle about 1/8-inch thick. Place your pie plate upside down on top and trim with a sharp knife, leaving about 2 inches extra dough all the way around. Roll the dough circle up onto your rolling pin, then unroll it into the pie plate; or, fold into quarters, transfer to the pie plate, and unfold. Gently press the crust into place, turning any excess dough hanging over underneath to create a thicker edge. Press the edge with the back of a fork to create a decorative edge. Repeat with the other piecrust and leave covered for 30 more minutes. Preheat the oven to 375 degrees F. Line each crust with a sheet of regular-weight aluminum foil, then pour in about 3/4 pound dried beans or pie weights. Bake the crusts 25 to 30 minutes, just until dry and set - then remove the foil and beans. Bake another 10 to 15 minutes or until golden brown, checking frequently to prevent over-baking. Remove from the oven immediately and let cool on wire racks. Banana Cream Filling: Combine the milk, salt, and vanilla bean in a non-aluminum pan and heat, stirring occasionally. As soon as the mixture begins to boil, turn off the heat and stir the mixture for 1 minute. Whisk the egg yolks and sugar together until thick and pale yellow, then gradually whisk in the cornstarch. Gradually whisk in half of the hot milk mixture. Pour the yolk-milk mixture back into the saucepan with the milk mixture and cook, whisking frequently, until the mixture boils and begins to thicken. Reduce the heat to medium-low and cook, stirring, about 5 minutes more, until the mixture no longer tastes starchy. The mixture should become very thick, like a set custard. When cooked, turn off the heat. Stir in the butter until it melts completely and fold in the bananas. Pour the filling into the pre-baked pie shells. Push the banana slices below the surface to prevent them from browning, then smooth the tops. Cover with plastic wrap, gently pressing the plastic wrap against the surface to prevent a skin from forming. Refrigerate at least 7 hours or overnight, and serve with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 15583,"Kung Pao Calamari 1 1/2 cups plum sauce 3 tablespoons rice wine vinegar 2 tablespoons roasted chili garlic sauce 2 tablespoons sesame oil Pinch black sesame seeds Pinch white sesame seeds 1/4 bunch fresh cilantro, chopped fine Flour Dredge (or substitute your favorite store-bought fish fry mix): 2 pounds corn flour 1 tablespoon baking powder Salt and ground pepper 2 1/2 pounds cleaned calamari (fresh or frozen), cut into 1/4-inch-thick rings 15 ounces sliced hot pepper rings, drained 5 to 10 ounces dry roasted peanuts 5 ounces chopped scallions Lemon wedges, for garnish, optional Instructions: For the kung pao sauce: Mix the plum sauce, 1/2 cup water, rice wine vinegar, chili garlic sauce, sesame oil, both sesame seeds and the cilantro in a large bowl and set aside.
For the flour dredge: In a separate large bowl, combine the corn flour, baking powder, and some salt and pepper.
For the calamari: Prepare a deep-fryer to 350 degrees F. Drop the drained but still wet calamari into the flour dredge and work it well to ensure an even coating. Do not let it get clumpy. From the dredge carefully drop the flour coated rings into the hot oil. Fry the rings for 1 minute, and add the hot pepper rings to the oil. Let fry until the calamari is golden brown, about 30 seconds longer. Drain the calamari and peppers well.
To plate, drizzle 3 to 4 ounces of the kung pao sauce over each 8 ounce serving of calamari and hot peppers. Sprinkle the dry roasted peanuts and scallions over each dish. Garnish with lemon wedges if desired and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 15584,"French Dip Sandwiches One 2-pound piece flank steak 2 tablespoons tomato paste 2 tablespoons balsamic vinegar 2 cups low-sodium beef broth 1/4 cup Worcestershire sauce 4 sprigs fresh thyme, plus 1/2 teaspoon thyme leaves, finely chopped 2 cloves garlic, smashed Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 small red onion, thinly sliced (about 1 cup) 4 soft hoagie buns, lightly toasted Instructions: Pierce the steak all over with a fork and place in a resealable plastic bag. Whisk together the tomato paste, balsamic vinegar, 1/2 cup of the beef broth and 2 tablespoons of the Worcestershire in a small bowl until smooth. Pour over the beef and add the thyme sprigs and smashed garlic. Seal the bag and press the meat so it is covered by the marinade. Marinate in the refrigerator for 4 to 6 hours. Preheat the broiler. Line the bottom of a broiler pan or rimmed baking sheet with heavy-duty aluminum foil. If using a baking sheet, place a rack over the foil. Remove the meat from the bag and discard the marinade. Pat the meat dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the remaining 1 1/2 cups beef broth into the bottom of the prepared pan and place the meat on top of the broiler pan or rack. Broil, turning once, until a thermometer inserted in the center registers about 125 degrees F, about 6 minutes per side for medium-rare. Let the meat rest on the rack for 5 minutes then transfer to a cutting board and let rest an additional 5 minutes. Reserve the juices in the bottom of the broiler pan or baking sheet. Meanwhile, heat the butter in a medium skillet over medium heat. Add the onions, chopped thyme and 1/4 teaspoon salt and cook, stirring, until the onions are very soft and lightly browned, about 10 minutes. Spoon into a bowl and set aside. Pour the reserved juices from the broiler pan and the remaining 2 tablespoons Worcestershire sauce into a small pot and cook over medium heat until hot. Thinly slice the meat against the grain and lightly season the slices with salt. Divide the sliced meat and sauteed onions among the hoagie rolls. Serve with the pan sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15585,"Winter Pears 3/4 cups superfine sugar 1/2 cup balsamic vinegar Pinch salt Freshly ground black pepper 3 red Bartlett pears 3 Comice or Bosc pears 1/4 pound almond or vanilla flavored Italian biscotti 1/2 pound mascarpone cheese or caramel or cinnamon flavored gelato or ice cream Instructions: Combine sugar, vinegar, pinch of salt and a few grinds of black pepper in a bowl. Mix well to incorporate. Let stand for 15 minutes. In the meantime cut the pears (skin on) into thin wedges with the seeds and stem removed. A good trick is to halve the fruit then use a melon-baller to scoop out the seeds then trim away the small bit of stem. Place pears in a mixing bowl and carefully mix. When the balsamic-sugar mixture is ready, pour over the fruit and mix gently to coat evenly. Gently crush the biscotti into 6 serving bowls. Divide the pears into each dish then top with a dollop of the mascarpone cheese or a scoop of caramel or cinnamon flavored gelato or ice cream. Serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 15586,"Coconut Yogurt with Fresh Figs and Apples 4 young Thai coconuts (yields 3 cups young Thai coconut meat) 1/2 cup coconut water 2 tablespoons agave nectar 1 3/4 tablespoons fresh lime juice 1/4 teaspoon sea salt 4 capsules acidophilus probiotic powder, optional Zest of one lime Fresh blueberries, for garnish Dried goji berries, soaked for 10 minutes, for garnish 2 cups fresh figs, stemmed and halved 1 medium to large apple, sliced Instructions: Crack open the coconuts with a cleaver or coconut knife and scrape out the coconut meat with the backside of a spoon. Remove any shell pieces or hard particles and rinse with fresh water. Place the coconut meat, coconut water, agave nectar, lime juice, sea salt, acidophilus probiotic powder if using and the lime zest in a high-speed blender and blend until completely smooth. Top with blueberries and goji berries and serve with fresh figs and apple slices. If you desire a firmer, chilled yogurt, place in the refrigerator for 30 minutes before serving. ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 15587,"Skillet Hash and Eggs 3 russet or Yukon gold potatoes (about 1 1/4 to 1 1/2 pounds) 2 tablespoons unsalted butter 1/2 pound kielbasa, cut into 1/2-inch pieces (about 2 cups) 1 large sweet onion, chopped 1/2 teaspoon caraway seeds or dill seed 8 large eggs Kosher salt and freshly ground pepper 2 tablespoons chopped fresh parsley 2 scallions, sliced Instructions: Preheat the oven to 400 degrees F. Pierce the potatoes in a few places with a fork and microwave until almost tender, about 10 minutes, turning halfway through. Let cool slightly, then peel and cut into 1/2-inch dice. Heat the butter in a large cast-iron skillet over medium-high heat. Add the kielbasa and cook, stirring, until it starts to brown, about 3 minutes. Add the onion and caraway seeds and cook until the onion is soft, about 3 minutes. Stir in the potatoes, then flatten the hash into an even layer, pressing gently with a spatula. Cook undisturbed until crunchy and browned on the bottom, about 5 minutes. Flip the hash in sections and cook until browned on the other side, about 5 more minutes. Remove from the heat. Using a spoon, make 4 shallow indentations in the hash and crack 2 eggs into each. Transfer to the oven and bake until the egg whites set, about 10 minutes. Season with salt and pepper and top with the parsley and scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15588,"Mom's Best Friend Brownies 3 tablespoons unsalted butter 2 tablespoons canola or other neutral tasting oil 4 ounces semisweet chocolate, coarsely chopped 3/4 cup packed dark brown sugar 1/4 cup white sugar 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 2 large eggs, cold 1/4 cup cocoa powder 3/4 cup all-purpose flour 1/4 teaspoon baking soda Instructions: Position rack in the lower third of the oven and heat oven to 325 degrees F. Use an 8 by 8-inch silicone baking pan or line a similar sized metal or glass baking dish with foil or parchment paper so it hangs over the edges by about 1 inch. For mini brownie bites, line mini muffin tins with 36 mini muffin liners. Spray the prepared pan. Put the butter, oil and chocolate in a microwave-safe bowl, and heat at 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. (Alternatively put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, not touching, the water, and stir occasionally until melted and smooth.) Stir the brown and white sugars, vanilla and salt into the chocolate mixture with a wooden spoon. Add the eggs and beat vigorously until fully incorporated and the batter is thick and glossy. Add the cocoa, flour and baking soda and stir just until it disappears. Pour the batter into the pan and bake until the top is crispy and a toothpick inserted into the middle comes out with a few crumbs, about 30 minutes (40 minutes if not using silicone) for pan brownies, and 14 to 15 minutes for mini brownie bites. Cool the brownies in the pan on the counter. Lift brownies out of the pan by the foil, if needed. Peel off the foil and cut into squares, sticks or shapes using a cookie cutter. Serve. Store extra brownies in a tightly sealed container at room temperature for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15589,"Old-Fashioned Beef Stew with Mushrooms 6 tablespoons grapeseed or olive oil, plus more as needed 3 pounds beef chuck, cut into 1-inch pieces Kosher salt and freshly ground pepper 4 carrots (1 roughly chopped, 3 cut into 1/2-inch rounds) 4 stalks celery (1 roughly chopped, 3 cut into 1/2-inch pieces) 1 onion, roughly chopped 1 tablespoon tomato paste 1 cup hearty red wine, such as shiraz 2 quarts beef stock or reduced-sodium beef broth 2 sprigs thyme 1 1/4 pounds russet potatoes, peeled and cut into 1-inch chunks 1 pound mixed mushrooms (such as cremini, chanterelle, oyster and/or stemmed shiitake), sliced or quartered if large 4 tablespoons unsalted butter 1/2 cup all-purpose flour Chopped fresh parsley, for topping Instructions: Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Season the beef with 2 teaspoons salt and 1 teaspoon pepper. Add to the pot in batches and cook, turning and adding more oil as needed, until browned all over, about 5 minutes. Transfer to a bowl with a slotted spoon. Add 2 more tablespoons oil to the pot and reduce the heat to medium. Add the roughly chopped carrot, celery and onion and cook, occasionally stirring with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the vegetables soften, about 5 minutes. Move the vegetables to one side and add the tomato paste to the empty side. Cook until it darkens around the edge, about 2 minutes; stir into the vegetables. Add the wine and bring to a boil. Return the beef and any juices to the pot; add the stock. Bring to a boil, skimming any foam off the top. Add the thyme. Reduce the heat to low, cover and simmer until the beef is tender, about 2 hours. Strain the beef and vegetables in a colander set over a large bowl, reserving the cooking liquid. Tent the beef mixture with foil. Let the cooking liquid stand for 5 minutes and then skim off the fat on the surface. Return the liquid to the pot. Add the remaining carrots and celery and the potatoes and bring to a simmer over high heat. Reduce the heat to medium and simmer until the vegetables are just tender, about 20 minutes. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms; cook, stirring occasionally, until they release their juices and brown, 10 minutes. (Pour off any extra liquid, if necessary.) Season with salt and pepper. Remove from the heat and set aside. Melt the butter in a saucepan over medium-low heat. Whisk in the flour to make a roux, then let it bubble (do not brown), 2 minutes. Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into the pot with the vegetables; bring to a simmer. Reduce the heat to medium low and simmer, stirring often, until thickened, 5 minutes. Return the beef to the pot, discarding the roughly chopped carrot, celery, onion and thyme. Add the mushrooms and simmer until heated through, 5 minutes. Season with salt and pepper; sprinkle with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 15590,"Baja's Fish Tacos Vegetable oil, for frying 1 red salmon fillet, skinned, boned, and cut into 2-inch strips Beer Batter, recipe follows Salt 4 to 6 flour tortillas 1 cup shredded cabbage Chipotle Mayonnaise, recipe follows Tomatillo Salsa, recipe follows 3/4 cup white flour Dash yellow mustard Beer to make batter consistency of pancake batter 1/2 cup mayonnaise 2 tablespoons milk 1 or 2 smoked, canned chipotle chiles 1 cup chopped canned or fresh tomatillo 1/4 cup chopped canned or fresh jalapeno peppers 1/4 cup diced onion 1/4 cup chopped cilantro leaves 1/4 cup canned green chiles Instructions: Heat a heavy skillet with 1/2-inch vegetable oil until hot, not smoking. Dip fish in batter to coat evenly, and lay fish strips in pan, not touching. Cook until golden, about 2 to 3 minutes. Turn and cook until golden. Drain on paper towels and season with salt, to taste. Heat a dry cast iron or heavy skillet and warm flour tortillas until heated. Assemble tortillas by layering fish, cabbage, mayonnaise, and salsa. Stir together until incorporated. Put ingredients in a bowl and mix. Process ingredients together, and then simmer over medium high heat until just boiling. Serve warm. If using fresh ingredients, simmer until cooked. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 15591,"Bacon-Wrapped Pig Wings Four 1-inch-thick boneless pork chops 12 slices bacon (do not use thick sliced) Barbecue Rub #67, recipe follows Barbecue sauce, for dipping 1/2 cup Sugar in the Raw 1/2 cup kosher salt 3 tablespoons chili powder 3 tablespoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon lemon pepper 1/2 teaspoon ground coffee 1/4 teaspoon cayenne pepper Instructions: Cut each pork chop into three strips. To wrap the \wings,\ start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion. Secure the bacon at the top with a toothpick. If you need to use a toothpick at both ends, go ahead. Season the bacon-wrapped wings liberally with the rub. Prepare your cooker to cook indirectly at 235 degrees F using medium pecan wood for smoke flavor. Place the wings directly on the cooking grid and cook for 90 minutes, or until the bacon is cooked. You may want to finish these on a hot grill or under the broiler to crisp the bacon. Serve hot with barbecue sauce for dipping. Barbecue Rub # 67: After a lot of years of making barbecue rubs, I've used up all the good names, so sometimes I just use numbers now. Numbers 67 and 68 are a little tip of the hat to the band named after my hometown, Chicago. This one is a great all-around rub for the new barbecue cook because it's good on just about everything. Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 15592,"Gorgonzola Stuffed Peppadews 16 peppadew peppers, marinated 8 oz. BelGioioso Crumbled Gorgonzola cheese 2 cups fresh baby spinach leaves 1/4 cup extra virgin olive oil 1 Tbsp. balsamic vinegar Instructions: Stuff each peppadew pepper with crumbles of BelGioioso Gorgonzola. Toss the spinach with the olive oil and balsamic vinegar. Serve stuffed peppadews on a bed of dressed spinach leaves. Serve as an appetizer. ","[Chardonnay, Barolo, Chianti, Riesling]" 15593,"Grilled Mushroom and Shaved Celery Heart Salad with Creamy Lemon-Basil Vinaigrette 1/4 cup fresh lemon juice 1 lemon, zested 2 tablespoons prepared mayonnaise 2 teaspoons honey 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup fresh basil leaves 1/2 cup olive oil 1 lemon, cut in half and grilled, for garnish 1 pound cremini or white button mushrooms, stems trimmed 3 tablespoons canola oil Salt and freshly ground black pepper 2 stalks celery (the white stalks from the heart), cut into 1/8-inch thick slices 1/4 cup chopped fresh parsley leaves Instructions: For the vinaigrette: Combine lemon juice, zest, mayonnaise, honey, salt, pepper, basil and olive oil in a blender and blend until smooth. Can be made 1 hour in advance and refrigerated. For the mushrooms: Heat the grill to high. Place the mushrooms in a large bowl, add the canola oil and salt and pepper and toss to coat. Skewer mushrooms, 4 on a skewer. Place the mushrooms on the grill, until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling until just cooked through, 3 to 4 minutes longer. Remove from the grill to a cutting board and quarter. Place the celery and parsley in a large bowl, add half of the vinaigrette and toss to combine, season with salt and pepper. Top with the mushrooms and drizzle with more of the vinaigrette. Squeeze lemon juice over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15594,"Chocolate Candy Pie 1/4 cup unsweetened cocoa powder 1/4 cup cornstarch 1/4 cup sugar 1/4 teaspoon kosher salt 1 3/4 cups milk 3 large egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract 1 1/2 cups chopped assorted chocolate-covered candy, plus additional candy, for garnish 1 1/4 cups heavy cream One 6-ounce chocolate or regular graham cracker crumb pie crust Instructions: Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks. Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour. Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours. Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 15595,"Cameron's Four-Cheese Pizza 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees F 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra-virgin olive oil, plus additional for brushing 12 ounces (1/2 recipe) pizza dough 2 tablespoons pesto, recipe follows 2 tablespoons oven-dried tomatoes, recipe follows, cut into thin slices 3/4 cup shredded or grated mozzarella, about 3 ounces 3/4 cup grated Fontina 2 Roma tomatoes, ends trimmed and cut into 12 slices 2 ounces goat cheese, crumbled 1 teaspoon chopped fresh oregano leaves 1 teaspoon chopped fresh thyme leaves 2 tablespoons freshly grated Parmesan 6 to 8 large fresh basil leaves, cut into chiffonade 2 pounds Roma tomatoes, about 12 medium-sized tomatoes 1/2 cup extra-virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 12 medium fresh basil leaves, washed, dried, and coarsely chopped 3 medium garlic cloves, coarsely chopped 2 tablespoons pine nuts, lightly toasted Pinch salt 3 tablespoons extra-virgin olive oil Instructions: For the pizza dough: 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 for 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: Makes 4 (8-inch) pizzas For the Pizza: Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately. Yield: 1 (10-inch) or 2 (8-inch) pizzas; 3 to 4 servings Preheat the over to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed. In a mortar and pestle, pound the basil, garlic, nuts and salt until thoroughly mashed. Add the oil, a few drops at a time, until you have a smooth paste. Pesto can also be made in a blender. Pour in the oil first, then the garlic, nuts, and finally the basil leaves. Blend on low to a smooth paste. Season with the kosher salt. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 15596,"Wafers 1 pint half-and-half (single) cream 2 tablespoons rose water 1 cup plain white flour 1 cup icing sugar Instructions: Mix all the ingredients thoroughly in a bowl. Allow to stand for at least 3 hours. Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin. Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight. Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame. When cooked, remove carefully from the irons. ","[Champagne, Prosecco, Cava]" 15597,"Chicken Parmesan Kosher salt 8 ounces fresh mozzarella curd
2 tablespoons olive oil 1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
Pinch of red pepper flakes
One 28-ounce can crushed tomatoes
1 teaspoon finely chopped fresh oregano, optional
Kosher salt and freshly ground black pepper
Pinch of sugar, if needed
3 tablespoons chopped fresh basil
2 cups breadcrumbs 2 cups all-purpose flour, for dredging
4 large eggs, beaten
Kosher salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts, pounded thinly between pieces of waxed paper or plastic wrap
1/2 cup canola oil
2 cups fresh arugula 1/2 lemon, juiced
Extra virgin olive oil, as needed
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish Chopped fresh basil, for garnish
Fresh parsley leaves, for garnish
Instructions: For the fresh mozzarella: Prepare a bowl of salted warm water and a separate bowl of salted ice water. In the salted warm water, soften the mozzarella curd and pull and shape into a ball. Drop into the salted ice bath to cool. Set aside and pat dry. Slice and let dry on a paper-towel-lined plate. For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high and add the tomatoes and oregano if using. Season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil. For the chicken: Preheat the oven to 425 degrees F. Place a baking rack over a baking sheet and set aside. Put the breadcrumbs, flour and beaten eggs in separate shallow dishes and sprinkle with salt and pepper. Sprinkle each chicken breast on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess, then dip in the egg wash and let the excess drip off. Finally, dredge in the breadcrumbs. Transfer the breasts to a baking sheet or large plate. Heat 1/4 cup of the oil in a large saute pan over high heat until it begins to shimmer. Cook 2 breasts at a time in the hot oil until golden brown on both sides, about 3 minutes per side. Transfer the breasts to the baking rack on the baking sheet. Repeat with the remaining chicken breasts and oil. Place in the oven to cook further for a couple minutes, then remove and set aside. Change the oven setting to broil. For the arugula salad: Dress the arugula in a large bowl with the lemon juice, extra virgin olive oil, salt and pepper and toss together. Top each chicken breast with some tomato sauce and mozzarella slices. Broil until the chicken is cooked through and the cheese has melted, 1 to 3 minutes. Place some arugula salad on each plate next to a chicken piece. Garnish with freshly grated Parmesan, chopped basil and parsley sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15598,"Lemon and Strawberry Sundaes 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for buttering the pan 1 cup part-skim ricotta, at room temperature
1 cup sugar
3 large eggs, at room temperature
3 teaspoons lemon zest (from 3 lemons) plus 1/4 cup freshly squeezed lemon juice 1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 quart strawberries, hulled and diced Pinch kosher salt
4 tablespoons sugar 1/2 cup heavy cream, chilled
1/2 teaspoon pure vanilla extract
1 pint vanilla or strawberry ice cream
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper. Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour. For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form. Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 15599,"Shrimp and Oyster Po\u2019Boys 1 cup buttermilk 2 tablespoons plus 2 teaspoons Louisiana-style hot sauce 20 medium shrimp (about 6 ounces), peeled and deveined 12 medium oysters (1 to 1 1/2 pounds), shucked and drained 1/2 cup mayonnaise 2 tablespoons dill pickle relish 2 tablespoons Creole mustard 1 tablespoon fresh lemon juice, plus wedges for serving 1/2 teaspoon paprika 1/2 teaspoon garlic powder Vegetable oil, for frying 1 1/4 cups all-purpose flour 1/2 cup cornmeal 1 tablespoon Cajun seasoning Kosher salt and freshly ground pepper 4 hoagie or French-style soft rolls, split Sliced tomatoes and shredded iceberg lettuce, for topping Instructions: Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rmoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use. Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350? F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350? F between batches. Remove to a rack set on a baking sheet. Season lightly with salt. Assemble the sandwiches: Spread about 2 tablespoons rmoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rmoulade. Serve with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15600,"Chicken and Dumplings 2 whole chickens (3 to 5 pounds each) Butter, at room temperature Salt and freshly ground black pepper Bones and juices from chicken 1/2 yellow onion, diced 1-ounce celery salt 1-ounce granulated onion 1-ounce granulated garlic 1-ounce black pepper Water, to cover 4 eggs, lightly beaten 1/2 pound unsalted butter 2 cups all-purpose flour 1 1/2 pounds unsalted butter 1 1/2 cups all-purpose flour Instructions: For the chicken: Preheat the oven to 350 degrees F. Coat the chickens with the softened butter and sprinkle with salt, and pepper, to taste. Arrange the chickens in a roasting pan and put in the oven. Roast the chickens until an instant-read thermometer inserted into the leg registers 165 degrees F, (make sure the thermometer doesn't touch bone), about 55 minutes. Once the chickens are cooked remove them to a cutting board. When cool enough to handle, remove the meat from the bones. Reserve the bones to use for the stock. Set the meat aside until ready to use. For the broth: Combine all the ingredients in a large pot over medium heat. Bring to a boil, then drain and reserve the broth. For the dumplings: In a medium bowl, add all the ingredients and combine well. Form into a ball and transfer to a floured surface. Roll the dough out to a thickness of 1/4-inch, and then cut into 1-inch squares. For the roux: Melt the butter over low heat in a heavy-bottomed pot. Add the flour, whisking continuously, until it thickens and becomes an almond color. Bring the broth back to a boil, then add the chicken, dumplings, and the roux to thicken the broth. Reduce the heat to a simmer and cook for 35 minutes while stirring frequently. Transfer the chicken and dumplings to a serving bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15601,"Coffee Rubbed Rib-Eye 1/4 cup ancho chili powder 1/4 cup finely ground espresso 2 tablespoons Spanish paprika 2 tablespoons dark brown sugar 1 tablespoon dry mustard 1 tablespoon kosher salt 1 tablespoon ground black pepper 1 tablespoon ground coriander 1 tablespoon dried oregano 2 teaspoons ground ginger 2 teaspoons chili de arbol powder 2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 1/2 pounds each Canola or olive oil Salt and coarsely ground black pepper Instructions: Combine all spices in a bowl. Preheat oven to 425 degrees F. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 15602,"Slow-Cooker Breakfast Sausage Casserole 2 pounds breakfast sausage, casings removed, meat broken up Nonstick cooking spray, for the slow cooker
One 30-ounce bag frozen shredded hash brown potatoes
1 red bell pepper, finely diced
1 orange bell pepper, finely diced
2 cups (8 ounces) shredded mild Cheddar
1 medium red onion, finely diced
2 cups (8 ounces) shredded whole-milk mozzarella
12 large eggs, lightly beaten
1 cup whole milk
1 teaspoon paprika
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced
Hot sauce and ketchup, for serving
Instructions: Cook the sausage in a large nonstick skillet over medium-high heat until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a bowl to cool slightly and discard any fat left behind in the skillet. Coat the insert of a 6-quart slow cooker with cooking spray. Layer half of the hash brown potatoes with half the sausage. Toss the bell peppers with the Cheddar, red onion and 1 cup of the mozzarella. Layer half the mixture over the sausage, then repeat the layering with the remaining potatoes, sausage and vegetable-cheese mixture.
Whisk the eggs, milk, paprika, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl, then pour over the casserole mixture. Sprinkle the top with the remaining 1 cup mozzarella, then cover and cook on low until the eggs are set and have become a custard, about 7 hours. Turn off the heat, uncover and let rest for about 10 minutes.
Sprinkle with sliced scallions and serve with hot sauce and ketchup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 15603,"Breath Mint Pie 6 ounces (1 1/4 sticks or 10 tablespoons) butter 6 cups chocolate sandwich cookie crumbs (recommended: Oreo(r)) 1 quart mint chocolate chip ice cream, slightly softened 1 pound dark chocolate covered mint candy, frozen (recommended: Junior Mint) 1 cup whipped cream 1 cup chocolate syrup 12 mint sprigs Instructions: In saute pan, heat butter over medium-low heat until softened. Remove from heat, add cookie crumbs to pan and stir until butter is evenly distributed through the crumbs. Line a \half sheet\ size pan (approximately 13 by 18 by 2 inches deep) with plastic wrap. Spread half the cookie crumb mixture over the plastic. With a mixer on lowest speed (or by hand), combine ice cream and mint candy, mixing slowly and trying to avoid breaking up the mints. Pour the ice cream mixture over the cookie crumbs and spread gently throughout the pan, trying not to break the cookie crumb base. Top evenly with remaining cookie crumb mixture, cover with plastic wrap and re-freeze for a few hours. Cut into 12 triangular pieces, by cutting in half lengthwise, then thirds crosswise, and cutting each resulting rectangle into right triangles. Serve each triangle topped with whipped cream, chocolate syrup, and mint sprigs. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 15604,"Pecan Pie Without Corn Syrup 1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 tablespoon granulated sugar
Pinch kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
2 cups pecans 3/4 cup packed light brown sugar
3/4 cup maple syrup
6 tablespoons unsalted butter
1 tablespoon bourbon, optional
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
Instructions: For the crust: Pulse the flour, granulated sugar and salt in a food processor until combined, about 8 times. Add the butter and pulse until the mixture resembles cornmeal with pea-size bits of butter, about 10 times. Add the egg and pulse 1 to 2 times more. If the dough is very dry, add up to 1 tablespoon of cold water. Pulse again until the dough starts to clump together and there is no visible flour, 8 to 10 pulses. Transfer the dough to a piece of plastic wrap, form into a disk and wrap it with the plastic. Refrigerate until chilled, at least 1 hour and up to overnight. Roll out the dough on a lightly floured surface into a 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about a 1-inch overhang. Tuck the excess dough underneath itself to form a thick edge that is flush with the rim. Crimp the edge as desired. Freeze the pie shell until firm, about 30 minutes.
For the filling: Meanwhile, arrange oven racks in the center and lower third of the oven and preheat to 375 degrees F.
Spread the pecans on a baking sheet and bake on the center rack until toasted, 10 to 12 minutes. Cool completely. Reserve 15 pecans, then roughly chop the rest.
Line the pie shell with parchment or foil and fill with dried beans or pie weights. Place the pie shell on a baking sheet and bake on the center rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove from the oven and remove the parchment and beans. Continue baking until the pie shell is light golden brown all over, 10 to 15 minutes more. Reduce the oven temperature to 350 degrees F.
While the crust is baking, combine the brown sugar, maple syrup, butter, bourbon, if using, and salt in a medium saucepan. Bring to a boil over medium heat and, stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the chopped pecans and vanilla. Set aside to cool slightly, about 5 minutes. (If the crust has cooled at this point, return it to the oven for 5 minutes to warm through.) Whisk the eggs into the filling until smooth, then pour the filling into the warm crust.\u202fTop with the reserved pecans.
Bake on the lower rack until the filling is set around the edges but still slightly loose in the center, 40 to 45 minutes. (If the edges of the crust begin to get very dark, cover them loosely with foil.) Cool on a wire rack completely before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15605,"Frozen Strawberry Margaritas Sugar, for dipping 3 cups strawberries, hulled, plus 4 more strawberries for garnish 3/4 cup tequila (preferably anejo) 1/4 cup orange-flavored liqueur 1/3 cup fresh lime juice 2 tablespoons honey Kosher salt 3 cups ice Instructions: Put the sugar in a small bowl. Cut a small slit at the bottom of each of the 4 strawberries. Set both aside.
Combine the remaining 3 cups strawberries with the tequila, liqueur, lime juice, honey and a pinch of salt in a blender. Blend until smooth. Add the ice and blend until smooth. Divide among 4 stemmed glasses.
Dip each reserved strawberry in the sugar, then perch 1 on each glass. Serve right away. ","[Moscato, Sauvignon Blanc, Riesling, Pinot Grigio]" 15606,"Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter, cut into small pieces 2 ribs celery, with greens, from the heart of the stalk, chopped 1 medium onion, chopped 1 bay leaf, fresh or dried Salt and pepper 2 cranberry orange muffins, from the baked goods section of your market 2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed 1 cup chicken stock 1 1/3 pounds turkey breast cutlets, the average weight of 1 package Salt and pepper 1 teaspoon poultry seasoning 2 tablespoons extra-virgin olive oil 2 tablespoons butter, cut in small pieces 2 tablespoons all-purpose flour 2 cups chicken stock Chopped flat-leaf parsley, for garnish, optional Instructions: Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan. Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste. To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15607,"No Fuss Mexican Ice (Raspado) 1/4 water 1/4 sugar 3 cups roughly chopped fresh strawberries 2 mangos, peeled and roughly chopped 1 tablespoon orange zest 2 serrano chiles, seeds and veins removed, diced Instructions: Syrup: In a small pot, bring the water and sugar to a boil over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved. Remove from the heat and cool slightly. Raspado: Add the strawberries, mango, orange zest, chiles, and simple syrup to a blender and blend until smooth. Cool completely. Pour the mixture into a 9 by 13-inch pan. Freeze until firm, at least 8 hours or overnight. Scrape with a fork and spoon into small glasses or cups and serve immediately. ","[Mexican wines such as Tempranillo, Malbec, and Syrah]" 15608,"Sauteed Scallops with Cucumber and Kiwi 3 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 1/2 tablespoons Bonito stock 1/2 teaspoon salt 1/2 teaspoon sugar 4 large scallops Sichimi (Japanese red pepper blend) 2 kiwi fruit, peeled and mashed 1/2 cucumber, sliced thin 1/8 cup Tosazu, recipe above Instructions: Combine sauce ingredients in a saucepan. Heat but do not bring to a boil. For variation, feel free to add orange juice, lemon or lime juice. Before cooking, place scallops in salted ice water to renew; pat dry. Season with Sichimi and saute. Place scallops on a plate with the kiwi, cucumbers and the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15609,"Banana Pudding Cupcakes 1 cup all-purpose flour 2/3 cup finely ground vanilla wafer cookies (from about 3/4 cup whole cookies)
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar 2 large eggs, at room temperature
1/2 cup milk, at room temperature
2 teaspoons pure vanilla extract
1 large banana, peeled and finely chopped
1/2 cup white chocolate chips 1/4 cup heavy cream
2 sticks unsalted butter, at room temperature Pinch of salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk
Vanilla wafer cookies and banana slices, for topping
Instructions: Make the cupcakes: Preheat the oven to 350? F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners' sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15610,"Matzo Ball Minestrone 4 slices white bread, cubed 1/2 cup milk
1 1/2 pounds ground chicken
12 ounces chicken sausage, casing removed
1/4 cup grated Parmesan 1/4 cup diced onion 1/4 cup tomato sauce
1 tablespoon chopped garlic 2 teaspoons dried oregano
2 teaspoons fresh rosemary needles, chopped
2 eggs
Salt and freshly ground black pepper 1/4 cup schmaltz (rendered chicken fat) 4 eggs, beaten
1 cup matzo meal
2 teaspoons baking powder
2 teaspoons kosher salt
1 gallon plus 1/4 cup chicken broth 1/4 cup olive oil 1 cup diced onion 1 cup diced carrot 1 cup diced celery 2 tablespoons chopped garlic
1 tablespoon fresh thyme leaves
2 cups diced zucchini 8 cups chicken stock
1 cup soaked and cooked cannellini beans 1 cup canned crushed tomatoes Salt and freshly ground black pepper 2 ounces fresh basil leaves 1 ounce pine nuts, toasted
2 tablespoons grated Parmesan 1 tablespoon lemon juice
1 teaspoon salt
1 bulb garlic, chopped
3 ounces extra-virgin olive oil
Salt and freshly ground black pepper 12 crostini, for serving
Instructions: For the meatballs: Preheat the oven to 400 degrees F. In a bowl, combine the bread and the milk and work with your hands until the mixture is a wet paste. Add the ground chicken, sausage, Parmesan, onion, tomato sauce, garlic, oregano, rosemary and eggs, and mix well. Make a test patty, cook and taste. Sprinkle the mixture with salt and pepper. Form 1-ounce meatballs and arrange on a sheet tray. Cook until the meatballs are completely cooked through, 15 to 20 minutes. For the matzo balls: In a bowl, combine the schmaltz and the eggs. Add the matzo meal, baking powder and salt, and mix well. Mix in 1/4 cup of the chicken broth and mix well. Cover and refrigerate until the mixture has set, least 1 hour. Form 12 to 16 balls out of the mix. Bring the remaining gallon of chicken broth to a simmer and drop the matzo balls in. Simmer until cooked through, 30 minutes. For the minestrone: In a pot, heat the oil. Add the carrots, celery and onions, and sweat. Add the garlic and thyme and saute for 1 minute. Add the zucchini and saute until the carrots are just tender. Add the stock, beans and tomatoes, and bring the soup to a boil. Reduce the heat to a simmer and cook the soup until all of the vegetables are tender, 30 to 40 minutes. Season with salt and pepper. For the pesto: In a food processor combine the basil, pine nuts, Parmesan, lemon juice, salt and garlic. Run the food processor, slowly add the oil and puree to a chunky paste. Season with salt and pepper. To serve, bring the soup to a simmer and add the meatballs and matzo balls. Ladle the soup, 2 meatballs and 1 matzo ball in each bowl. Spread some pesto on the crostini and balance on top of the matzo ball. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15611,"Rugelach 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar, plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour, plus more for rolling 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup finely chopped walnuts 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash Instructions: Add the cheese and butter to the bowl of an electric mixer fitted with the paddle attachment and beat until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15612,"Spicy Chicken Spaghetti 6 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 2 hot Italian sausages
1 tablespoon olive oil, plus more if needed
10 ounces button mushrooms, sliced
1 green bell pepper, chopped
8 sundried tomato halves, chopped
1 pound spaghetti, broken into small pieces
2 tablespoons all-purpose flour
1/2 cup half-and-half
1 tablespoon chopped fresh basil
3/4 cup grated Parmesan Serving suggestions: salad and French bread Instructions: Line a 9-by-13-inch baking dish with 2 pieces of foil. Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti. Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet. Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth. If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti. Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze. If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes. To cook from frozen: Preheat the oven to 325 degrees F. Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more. Serve with salad and French bread. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 15613,"Maple Sugar Candy 1 cup maple syrup Instructions: Place maple in a small saucepan and bring up to 280 degrees F. Dip a spoon into the syrup and drizzle desired shapes onto a sheet pan sprayed with vegetable oil or lined with a silpat. Let cool completely so \candies\ come off the sheet pan easily. Eat as is or use as a garnish. ","[Riesling, Gewrztraminer, Moscato]" 15614,"Mozzarella in Corrozza 12 ounces mozzarella di bufala 8 slices soft white bread, crusts removed 3 large eggs 1/2 cup milk Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour Olive oil Instructions: Slice the mozzarella and divide among 4 slices of bread. Top with the remaining 4 slices of bread. Whisk the eggs with the milk in a small casserole dish and sprinkle with salt and pepper. Add the flour to a casserole dish. Dust the sandwiches in the flour, and then dip into the egg mixture. Heat about 3 tablespoons olive oil in a large nonstick pan. Add the sandwiches to the pan and fry on both sizes until golden and crisp, about 10 minutes. The mozzarella should be completely melted and very \stringy\ when the sandwich is eaten. Slice the sandwiches in half to make 2 triangles. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15615,"Swamp Water 3 parts pre-made powdered lime drink 2 parts apricot brandy 1 part lime vodka Splash sweetened lime juice Instructions: In a large pitcher mix all ingredients together. Pour into glasses filled with ice. ","[Citrus wines such as Sauvignon Blanc, Riesling, Gewrztraminer]" 15616,"Cream of Nectar Sno-Ball 1 cup sugar 1 cup bottled spring water 1/2 cup whole milk 1/2 ounce cream nectar flavor 1/2 teaspoon vanilla 1/2 teaspoon pink food coloring Instructions: In a small saucepan, mix the sugar and spring water and start mixing with a spoon until the sugar dissolves. Then add the milk, cream nectar flavor, vanilla and pink food coloring and stir again. Shave 1 bowl of ice, then pour syrup over. Make sure you pour syrup between each layer. ","[Chardonnay, Moscato, Riesling]" 15617,"Gingered Beef with Leeks and Asparagus 6 ginger slices 1 tablespoon sesame oil 1 teaspoon fresh cracked black pepper 1/4 cup Canola oil 1/4 cup thin soy sauce 1/2 cup shaoshing wine or red wine 1 pound flank steak, thinly sliced against the grain 1 tablespoon Canola oil 4 bunch leeks, julienne (white part only) 1 tablespoon minced garlic 2 tablespoons minced ginger 1 bunch asparagus, cut in 2-inch pieces and blanched Salt and black pepper to taste Instructions: To make marinade, mix first 6 ingredients and thoroughly mix with the beef. Let stand for at least 1 hour, preferably overnight, refrigerated. In a hot pan or wok, coat with Canola oil and add leeks, garlic and ginger. Stir for 3 minutes to caramelize. Add drained beef and stir for 2 minutes. Add asparagus and heat thoroughly. Check for seasoning. Serve immediately with starch of choice. For me, that means rice. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 15618,"Meal Prep Sesame Chicken Breasts 4 boneless, skinless chicken breast (about 8 ounces each) 1 tablespoon rice wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup roasted white sesame seeds
1/4 cup black sesame seeds
2 tablespoons olive oil
1 teaspoon sesame oil
Instructions: Brush the chicken on both sides with the vinegar. Sprinkle the chicken on both sides with 1 teaspoon salt and a few grinds of pepper. Mix the white and black sesame seeds in a shallow dish. Firmly press the chicken into the sesame seeds until well coated on both sides. Heat the olive oil and sesame oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Flip the chicken and cook undisturbed until the other side is turning white, about 1 minute. Reduce the heat to low, cover and cook until the chicken is completely cooked through and an instant-read thermometer inserted into thickest part registers 165 degrees F, about 10 minutes. Serve the chicken as a whole piece or sliced crosswise into strips.
The chicken will keep up to 4 days. Let cool completely before refrigerating.
Caesar Salad: Slice the chicken and toss with romaine lettuce and store-bought Caesar dressing; top with hard-boiled eggs, olives, grated Parmesan and anchovies, if desired. Mac and Cheese: Stir diced chicken and broccoli or cauliflower florets into your favorite version of macaroni and cheese.
Fajitas: Serve the chicken sliced with rice, taco-seasoned sauted peppers and onions, black beans and tortillas.
Cashew-Chicken Salad: Serve on top of mixed greens with cashews, mandarin oranges, shredded cabbage and store-bought dressing.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 15619,"Fish Soft Tacos with Pico De Gallo-Black Bean Sauce 6 ounces cooked fish, such as baked cod 4 flour tortillas 1/2 cup pico de gallo 1 can black beans, drained 1/4 cup sour cream 1/2 teaspoon ground cumin Mixed stir fried vegetables, recipe below Lime wedges 2 teaspoons olive oil 1 cup sliced red onion 1 carrot, peeled and thinly sliced 1 green bell pepper, seeded and sliced 1 red bell pepper, seeded and sliced 1 bunch asparagus, ends trimmed and spears cut into 2-inch pieces Instructions: Preheat oven to 425 degrees F. Heat fish and all 4 tortillas in a stack and wrapped in foil on a baking sheet for 8 to 10 minutes. In a bowl, combine pico de gallo, beans, sour cream and cumin. Arrange fish on tortillas and top with pico de gallo-black bean sauce and mixed stir fried vegetables. Serve with a lime wedge on the side. Heat oil in a large skillet over medium heat. Add onion, carrot, bell peppers, and asparagus and saute 3 to 5 minutes, until soft. 8 servings (or 4 servings for fish tacos, and leftovers for another dish like Robin's Mixed Vegetable Quiche) ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 15620,"Pan Fried Meatloaf in Tricolor Peppers 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 1/2 pound ground beef 1/2 pound ground turkey 2 slices white bread, cut into cubes 1 (28-ounce) can crushed tomatoes with basil 2 cloves garlic, minced 1 egg 1 small onion, chopped 1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying A few dashes Worcestershire sauce A few dashes hot sauce Salt and freshly ground black pepper 1 tablespoon oil Vegetable oil, for frying Instructions: Preheat oven to 400 degrees F. Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper. In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper. Press meatloaf mixture evenly into pepper rings. In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes. Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 15621,"Gin-tini 1 1/2 cups gin, such as Plymouth 3/4 cup sweet white vermouth, such as Carpano Bianco
16 dashes bitters, such as Angostura 1 ounce maraschino liqueur 4 ice cubes Instructions: In a small pitcher, combine the gin, vermouth, bitters and maraschino. Stir in the ice cubes and refrigerate for at least 1 hour before serving; the ice cubes should melt to balance out the cocktail. Serve up or on the rocks. ","[Gin, Vermouth, Bitters]" 15622,"Cranberry-Pomegranate Relish 1 pound cranberries (thawed if frozen) 1/3 cup sugar 3 tablespoons honey 1/2 cup pomegranate seeds 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley 1/4 cup unsalted pistachios, chopped 2 teaspoons pomegranate molasses Kosher salt Instructions: Combine the cranberries, sugar and honey in a food processor and pulse until finely chopped. Transfer to a bowl. Add the pomegranate seeds, mint, parsley, pistachios, pomegranate molasses and a pinch of salt to the cranberries and toss. Let stand 2 hours or refrigerate overnight. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 15623,"Slow-Cooker Peppermint Hot Chocolate 3 cups confectioners' sugar, sifted 2 cups unsweetened cocoa powder 12 cups whole milk 2 teaspoons pure vanilla extract 1 teaspoon kosher salt 8 ounces dark chocolate, finely chopped 24 peppermint candies, crushed (about 1 cup), for serving 3 cups mini marshmallows, for serving 2 cups peppermint schnapps, optional, for serving Instructions: Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved. Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more. Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 15624,"How to Spatchcock a Turkey | Perfect Spatchcock Turkey One 14-pound turkey Sage Butter, recipe follows Olive oil
Salt and freshly ground black pepper
5 bay leaves 4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
1 cinnamon stick
1 bunch fresh thyme
Kosher salt
4 cups chicken stock 2 cups apple cider 1/2 to 3/4 cup all-purpose flour
2 sticks (1 cup) butter, softened 1/4 cup chopped fresh sage
Salt and pepper
Instructions: For the turkey: Preheat the oven to 375 degrees F. Remove and reserve the heart and giblets from the turkey cavity; remove and discard the liver. Flip the turkey upside down so the breast is on your cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Using your fingers, gently separate the skin from the breast meat while keeping it attached. (You want to create a pocket for the sage butter without tearing the skin.) Push the Sage Butter under the skin of the turkey, being careful not to puncture it. Rub the skin with olive oil, and sprinkle liberally with salt and pepper. Set aside. For the gravy: Put the bay leaves, garlic, apples, celery, carrots, onions, cinnamon stick and thyme in a roasting pan and sprinkle with salt. Add 2 cups of the chicken stock and 1 cup of the apple cider, as well as the heart, giblets and backbone of the turkey. Roast the turkey: Place a roasting rack on top of the vegetables and set the turkey on the rack. Roast for 1 hour 15 minutes. Tent the turkey with foil and continue roasting until an instant-read thermometer inserted into the leg (without touching bone) registers 175 degrees F. Let the turkey rest for 15 minutes before carving. Meanwhile, finish the gravy: Strain all the veggies over a bowl; discard the veggies. Skim the fat from the pan juices and add it to the roasting pan; this is the fat for the roux. Set the roasting pan over 2 burners over low heat and whisk in the flour. Cook until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider and 2 cups chicken stock, as well as the strained pan juices from the bowl. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust with additional salt and pepper as needed. Pour into a serving pitcher or bowl and serve with the turkey. Mix the butter with the sage and some salt and pepper until well blended. Set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15625,"Grape Sparkler Cocktail 6 cups red seedless grapes 3 tablespoons simple syrup 1 cup vodka, cold 2 cups club soda or seltzer, cold Instructions: Freeze half of the grapes. Puree the other half in a blender until smooth. Strain into a pitcher and stir in the simple syrup. Chill for at least 1 hour. Divide the frozen grapes among 4 tall glasses. Stir the vodka into the pureed grape mixture and pour into the glasses, filling about three-quarters of the way. Top off with club soda. Serve. ","[Prosecco, Moscato, Sauvignon Blanc]" 15626,"Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup 1 1/2 cups all-purpose flour 1 1/2 cups whole-wheat flour 1 1/2 tablespoons sugar 1 tablespoon plus 1 teaspoon baking powder 2 teaspoons baking soda 1/2 teaspoon ground cinnamon 1 teaspoon kosher salt 4 cups buttermilk 4 large eggs 1/2 cup vegetable oil 1/2 cup cooked wild rice (rice should be overcooked) drained well Melted butter, for the waffle maker 1 quart plus 2 cups buttermilk Kosher salt 2 teaspoons cl de arbol powder, or 2 tablespoons hot sauce 2 chickens (3 to 4 pounds each), cut into 8 pieces 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne Freshly ground black pepper Peanut oil, for deep-frying 2 sticks unsalted butter, slightly softened 1 tablespoon pink peppercorns 3 tablespoons clover honey Salt and pepper 1 cup pure maple syrup 1 tablespoon prepared horseradish, drained 1 teaspoon Dijon mustard Instructions: For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes. While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions. For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the cl de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. For the Butter: Combine all ingredients in a blender and blend until combined. For the Syrup: In a small bowl whisk together all ingredients. To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15627,"Holiday Hens with Fig Glaze and Cornbread Stuffing 1 1/2 cups dried California figs, pitted and roughly chopped 1/4 cup honey 2 tablespoons lemon juice 3 cups warm water 1/2 cup balsamic vinegar 1 stick unsalted butter, for the glaze Kosher salt Freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 teaspoon finely chopped rosemary leaves 1/4 pound loose sweet Italian sausage 2 tablespoons all-purpose flour 4 cornbread muffins, torn into pieces, or 1/2 loaf cornbread, cubed (about 2 cups) 1 cup rehydrated dried figs, roughly chopped Salt Pepper 1/2 egg, lightly beaten 1/4 cup heavy cream 1/2 cup chicken stock, homemade or store-bought 4 Cornish game hens, 1 to 1 1/2 pounds each 4 tablespoons unsalted butter, room temperature Kosher salt Freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Begin by re-hydrating the figs. In a large mixing bowl add the figs, honey, lemon juice and cover with warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Strain the figs and reserve the liquid - as this will be the base for the glaze. To make the stuffing, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into a large mixing bowl, add the cornbread pieces and figs and season well with salt and pepper. 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 and set it aside while you work on the hens. Wash and clean the birds. Season the cavities with salt and pepper and fill with stuffing. Dot the top of each bird with butter and season with salt and pepper. Lay out on a roasting tray and pop into the oven for 40 to 45 minutes. While they are roasting, set the fig liquid over medium-high heat and add balsamic and butter. Reduce until syrupy and baste the birds with 10 minutes to go. When done, an instant-read thermometer should registers 160 degrees F in the thickest part of the thigh. Allow to rest for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15628,"Roasted Asparagus 1 pound fresh asparagus, 1 to 1 1/2 inches cut off the bottom 1 tablespoon olive oil 1 medium lemon, zested 1/2 teaspoon kosher salt 1/2 teaspoon freshly grated nutmeg Freshly ground black pepper Instructions: Heat the oven to 500 degrees F. Lay the asparagus on a long double layer of heavy-duty aluminum foil. Drizzle with the olive oil and toss to coat. Spread the spears into a single layer. Fold the edges of the foil to make a tray. Roast in the oven for 5 minutes. Carefully toss the spears with tongs and roast just until tender and tips begin to brown, about 5 minutes more. Sprinkle with the zest, salt, nutmeg, and pepper, to taste, and toss to evenly distribute. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15629,"Orange Cream Popsicles 1 cup water 1/2 cup sugar 2 cups tangerine juice 1/4 cup fresh lemon juice 1 1/2 cups milk 2/3 cup sugar 4 egg yolks 1/2 cup sour cream Instructions: Sorbet: Place a bowl or 2 sheet pans in the freezer to chill. Combine the water and sugar in a saucepan and bring to a boil. Whisk the juices together in another bowl. Let cool slightly, then whisk half the syrup into the juices and taste. Slowly add more syrup, tasting frequently. The mixture should taste definitely tart and sweet; you might not use all the syrup. Freeze in an ice cream machine, then transfer to the frozen bowl and keep frozen.
Ice Cream: Combine the milk with 1/3 cup of the sugar in a saucepan and heat just to a boil. Immediately remove from the heat. Whisk the egg yolks with the remaining 1/3 cup sugar until well combined. Whisk a few tablespoons of the hot milk mixture into the egg mixture, then pour back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Strain the mixture into a bowl and place it in the ice bath to cool. Let cool, stirring often. When cold, whisk in the sour cream and freeze in an ice cream machine. When frozen, use a small ice cream scoop to make walnut-sized balls and freeze solid again. To assemble, let the sorbet soften slightly. With a larger ice cream scoop, dig out flat globs of sorbet and pack it around the ice cream balls, covering completely. Freeze for 30 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 15630,"Best Chocolate Chip Cookies 1 1/2 cups all-purpose flour (see Cook's Note) 2 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup vegetable oil
3/4 cup granulated sugar
1/2 cup packed dark brown sugar
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
One 12-ounce bag semisweet chocolate chips
Instructions: Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15631,"Apple Turkey Salad Salad Ingredients: 1 pkg Fresh Express? 5-Lettuce Mix? 1/2 cup Bleu cheese, crumbled 12 kalamata olives 2 cups turkey, torn 1/2 cup walnuts 1/2 cup croutons 1 green apple, sliced 1/2 cup red onion, sliced Your favorite Italian Vinaigrette dressing Instructions: Blue cheese, turkey, walnuts and apple bring out the best flavor with our 5-Lettuce Mix™ Make Salad: Place greens into a large salad bowl. Top with Bleu cheese, walnuts, olives, turkey, & croutons. Add green apple & red onion. Drizzle dressing over salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15632,"Ice Cream Flag Cake Cooking spray 1 16-to-18-ounce box white cake mix (plus required ingredients) 2 tablespoons unsweetened cocoa powder 28 drops royal blue gel food coloring 4 drops violet gel food coloring Unsalted butter, for the pan 3 pints raspberry sorbet 2 1/2 pints vanilla ice cream 2 pints heavy cream 1/4 cup confectioners' sugar Instructions: Preheat the oven to 325 degrees F; coat a 9-inch-round springform pan with cooking spray. Prepare the cake mix as directed, adding the cocoa powder and food coloring to the batter. Transfer to the prepared pan and bake until done, about 45 minutes. Let the cake cool, then remove from the pan; level the domed top with a serrated knife. Use a 5-inch circle of parchment paper as a guide to cut a circle from the center of the cake (you won't need the small circle). Freeze the large cake ring. Cut a 6-by-30-inch strip of parchment paper. Clean the springform pan, then butter it and line the side with the parchment as shown; the paper will extend above the rim of the pan so you can build a tall cake. Let 1 pint sorbet soften slightly at room temperature. Spread in the prepared pan, then lay a piece of plastic wrap on top and use the bottom of a measuring cup to pack the sorbet into the pan in an even layer. Freeze until firm, at least 30 minutes. Let 1 pint vanilla ice cream soften; spread in the pan, cover with plastic wrap and press evenly with the measuring cup. Freeze until firm, then repeat to make 1 more layer each of sorbet and ice cream (4 layers total). Freeze until firm. Place the blue cake ring on top of the ice cream, pressing gently; return to the freezer while you prepare the next layer. Cut off the top 1 1/2 inches of the remaining sorbet carton; remove the carton and wrap the sorbet loosely in plastic wrap. Press into a 5-inch round, then place the flattened sorbet into the hole in the cake, smoothing as needed. Freeze until firm. Cut off the top 1 1/2 inches of the remaining ice cream carton (you won't need the bottom). Flatten as you did the sorbet; place on top of the raspberry layer. Repeat with the bottom section of sorbet. Freeze until firm. Beat the heavy cream and confectioners' sugar with a mixer until stiff peaks form. Remove the springform ring and parchment collar from the cake. Cover the cake with the whipped cream. Freeze until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15633,"Bacon and Brussel Sprout Hash Extra-virgin olive oil 4 slices of thick-cut bacon 4 sprigs fresh thyme 1 lb of fingerling potatoes, split down the middle 2 cups Brussel sprouts, cut into thick slices 1/2 lb red pearl onions, peeled 1/2 cup low-sodium chicken broth 2 tablespoons balsamic vinegar 1/4 bunch flat-leaf parsley, roughly chopped Kosher salt and freshly ground black pepper Instructions: Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15634,"Chick Peas with Rocket and Sherry 1 tablespoon wok oil 2 teaspoons cumin seeds 2 (14-ounce) cans chick peas, drained and rinsed 8 cups roquette/rocket salad 1 teaspoon Maldon/kosher salt or 1/2 teaspoon table salt 1/4 cup rich cream sherry Instructions: Heat the oil and cumin seeds in a wok. Add the chick peas, salad, salt and sherry and give a good stir, and continue stirring over heat until the rocket and any other leaves have wilted, the chick peas have warmed through and the liquid has reduced a little. ","[Rioja, Tempranillo, Garnacha]" 15635,"Classic Manhattan Cocktail Ice 2 parts whiskey 1 part sweet vermouth 1 to 2 dashes bitters, such as Angostura Orange peel Real Maraschino Cherries, recipe follows 1 cup maraschino liqueur 1 pint sour cherries, stemmed and pitted (in a pinch, you can buy a jar of sour cherries in light syrup, and drain the syrup) Instructions: Place ice in a cocktail shaker. Add the whiskey, vermouth and bitters. Rub the orange peel around the rim of the cocktail glass. Strain the drink into the glass. Add 1 to 2 Real Maraschino Cherries and enjoy! Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months. ","[Whiskey, Bourbon, Rye]" 15636,"Pollo Llora Hoy y Llora Manana (Chicken Cry Today, Cry Tomorrow) 3 tablespoons butter 1 cup diced fresh habanero 1/4 cup diced onion 2 whole jalapenos, diced 1 clove garlic, minced 3 ounces dried cl de arbol 3 ounces dried cl cascabel 3 ounces dried cl fantasma 3 ounces dried habanero 3 ounces dried cl pulla 3 ounces dried chiletepin 1/2 cup heavy cream 1/3 cup milk Salt and freshly ground black pepper 1 chicken breast (about 2 1/2 pounds), grilled Instructions: Heat up a saute pan and add the butter. Saute the fresh habanero, onions, jalapeno and garlic. Saute all the dried chilies in a pan until roasted. Once roasted, add to a blender with the heavy cream and milk. Blend well. Add salt and pepper to taste. Add to the saute pan with the fresh habanero and cook until slightly thickened. Once done, add the sauce on top of the grilled chicken. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 15637,"Spicy Black-Eyed Pea Salad 2 tablespoons red wine vinegar 1/2 clove garlic, finely grated
Pinch cayenne
Kosher salt
1/4 cup olive oil
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 cup mixed-color grape tomatoes, halved
1/2 green bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
1/2 red bell pepper, medium-diced (slightly smaller than 1/2-inch pieces)
2 stalks celery, thinly sliced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh flat-leaf parsley
Instructions: Combine the vinegar, garlic, cayenne and 1/2 teaspoon salt in a large bowl. Whisk in the olive oil. Add the black-eyed peas, tomatoes, peppers, celery, onions and parsley and toss to combine. Season with salt to taste. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 15638,"Risotto Stuffed Peppers and Zucchini 4 cups chicken stock 1 teaspoon orange zest 1 teaspoon lemon zest Generous pinch saffron threads 2 medium zucchini 2 red bell peppers, halved lengthwise and seeded 4 tablespoons EVOO, plus more for drizzling Salt and freshly ground pepper 4 cloves garlic, finely chopped 1 medium onion, finely chopped 1 1/2 cups Arborio rice 1/2 cup dry white wine 1 cup grated Parmigiano-Reggiano 2 tablespoons butter Juice of 1/2 lemon Juice of 1/2 orange 1/2 cup panko or homemade breadcrumbs 1/2 cup finely chopped fresh flat-leaf parsley, or a combination of parsley and fresh mint Instructions: Combine the chicken stock, 2 cups water, the orange and lemon zests and the saffron in a pot, and bring to a low simmer. Halve the zucchini lengthwise and gently scrape out the center flesh and seeds. Chop the center flesh and seeds and reserve. Halve each zucchini again crosswise. Arrange the zucchini and bell peppers cut-side up in a baking dish. Drizzle with EVOO and season with salt and pepper. Heat 2 tablespoons EVOO in a round-bottomed risotto pot or pan over medium to medium-high heat. Add the garlic and onions and cook, stirring, until softened, 2 to 3 minutes. Add the chopped zucchini and season with salt and pepper. Cook, stirring often, until lightly browned, 2 to 3 more minutes. Stir in the rice, then add the wine and cook until evaporated, about 1 minute. Add the stock mixture a few ladles at a time, stirring vigorously after each addition and allowing the liquid to mostly evaporate before adding more. The rice will take about 18 minutes to cook to al dente. In the last minute or so of cooking, stir in 1/2 cup cheese, the butter and the lemon and orange juices. Scoop the risotto into the vegetables. Preheat the oven to 425 degrees F. Combine the remaining 2 tablespoons EVOO and 1/2 cup cheese with the breadcrumbs. Sprinkle over the tops of the risotto filling. Cover with foil and bake for 35 minutes. Uncover and bake until the tops are browned, 10 to 15 more minutes. Garnish with the parsley. Cook's Note: If you are not serving the dish immediately, fill the vegetables with the risotto and let cool (do not bake). Cover and store in the refrigerator. When ready to serve, bake as directed. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 15639,"Grilled Cabbage Steaks with Cilantro-Lime Sauce 2 cups lightly packed fresh cilantro leaves 2 cups lightly packed fresh Italian parsley leaves 2 cloves garlic, crushed and peeled 1 medium jalape?o, stemmed and coarsely chopped Zest and juice of 1 lime (about 2 tablespoons juice) 2 tablespoons rice vinegar 1 teaspoon honey Kosher salt 1/3 cup extra-virgin olive oil, plus more for brushing 1 medium head savoy cabbage 1/2 teaspoon ancho cl powder 1/4 red onion, thinly sliced Instructions: Prepare a grill for medium heat. If using wooden skewers, soak them in water for 15 minutes. Combine 1 1/2 cups of the cilantro, 1 1/2 cups of the parsley, the garlic, jalape?o, lime juice, rice vinegar, honey and 1/2 teaspoon salt in a blender and blend on high until smooth. With the blender running, drizzle in the oil in a slow stream to make a very smooth sauce. Transfer to a serving bowl and season with more salt, if needed.
Remove any loose leaves from the exterior of the cabbage and set it on its stem end. Cut a thin piece off one side of the cabbage to make it flat; then slice a thin piece off the other side of the cabbage. (Reserve the pieces for another use.) Slice the cabbage vertically to make 4 thick steaks, each about 3/4- to 1-inch thick.
Lay the steaks on a baking sheet and stick a skewer horizontally through any that are not holding together. Brush both sides of the steaks with olive oil and sprinkle with the lime zest, ancho powder and 1 teaspoon salt. Grill the steaks, covered, moving them occasionally so they cook evenly, until charred and crisp-tender, 6 to 7 minutes per side. Transfer to a serving platter, brush the tops lightly with olive oil and remove any skewers you used.
Coarsely chop the remaining 1/2 cup cilantro and 1/2 cup parsley. Drizzle about half of the sauce over the cabbage. Sprinkle with the herbs and red onion and serve the remaining sauce on the side.
","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 15640,"Whole Smoke-Roasted Striped Bass and Rocket Pesto 1 whole striped bass or salmon, around 20 to 30 pounds (9 to 13.7 kg), scaled 2 cups (475 ml) olive oil 5 cloves garlic, roughly chopped 5 cups (300 g) fresh Italian parsley leaves, plus 1 whole bunch fresh Italian parsley 8 sprigs rosemary, needles removed and stems discarded 1 cup (235 ml) fresh lemon juice 1/4 cup (75 g) kosher salt 2 tablespoons (12 g) ground black pepper 2 cups (80 g) loosely packed basil leaves 10 tarragon sprigs 12 thyme sprigs Rocket Pesto (recipe follows) Cheesy Grilled Corn (recipe follows) 1 pound (455 g) arugula (also known as rocket)
1 1/2 cups (220 g) pistachios, shells removed, toasted 2 cups (475 ml) olive oil 3 cloves garlic, chopped Kosher salt and freshly cracked black pepper, to taste 1/2 cup (50 g) grated Parmigiano-Reggiano 20 ears corn, shucked, snapped in half, and blanched for 30 seconds 4 cups (480 g) crumbled queso fresco (if you can't find queso fresco, feta works as well) 1/2 cup (64 g) chili powder 2 egg yolks 10 limes, cut into 6 wedges each 2 cloves garlic, chopped 2 tablespoons (30 ml) fresh lemon juice 2 cups (475 ml) vegetable oil Kosher salt and freshly cracked black pepper, to taste Instructions: Make sure the fish has had all its scales removed, and that the inside cavity is clean. If there are any scales left, remove them using the back of a knife to scrape the skin from tail to head. Pat the skin dry with a towel. Prepare smoker and bring heat to 400degreesF (200 degrees C). We recommend oak or hickory as the smoke wood. In a blender, puree the olive oil, garlic, 5 cups (300 g) parsley leaves, rosemary, lemon juice, salt, and pepper until smooth. Coat the fish with the herb mixture inside and out. Stuff the cavity with the basil, tarragon, thyme, and remaining 1 bunch parsley. Transfer fish to a large foil-lined baking sheet, and smoke for 5 minutes for every inch (2.5 cm) the fish measures at its largest circumference, or until the fish's internal temperature reaches 140 degrees F (60 degrees C). To serve, gently transfer roasted fish to a large platter or cutting board and drizzle with Rocket Pesto. Serve with Cheesy Grilled Corn. Pesto is traditionally made with basil, garlic, parmesan or pecorino cheese, pine nuts, and olive oil, but we thought we'd shake things up a bit by replacing the basil with arugula and substituting pistachios for pine nuts. In a food processor, puree the pistachios, garlic, and cheese. Add arugula and pulse to combine. With the motor running, slowly drizzle in the olive oil. Season with salt and pepper. Grilled corn with cotija cheese (a hard, dry cheese named for the town in Mexico from whence it originates), mayonnaise, and a dusting of chili powder is popular street food in Mexico. One bite and it's easy to see why. Here's our version. In the bowl of a food processor, puree the egg yolks, garlic, and lemon juice. With the motor running, slowly drizzle in oil to combine. Season with salt and pepper. Transfer to a bowl and reserve. Prepare grill. When fire is medium-hot (you should not be able to hold your hand over the coals for more than 10 seconds), grill corn for about 5 minutes, rolling it to toast all sides and keep it from burning (C). Remove from grill and slather with aioli, then sprinkle with queso fresco and chili powder. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15641,"White Bean, Tomato and Sausage Orecchiette Kosher salt and freshly ground black pepper 1 pound orecchiette pasta 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage, removed from casings 1 yellow onion, diced 3 cloves garlic, sliced 2 pints grape or pear tomatoes, quartered 1/2 teaspoon crushed red pepper flakes One 15-ounce can cannellini beans, rinsed and drained 1/2 cup grated Parmesan, plus additional for garnish 1/2 cup fresh basil leaves, cut into chiffonade, plus additional for garnish Instructions: Bring a pot of salted water to a boil and cook the orecchiette according to package instructions. Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet. Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper. Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil. Plate the pasta and top with more Parmesan and basil. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 15642,"Grilled Spiral Pigs in Blankets 6 hot dogs One 8-ounce tube crescent dough Nonstick cooking spray Ketchup and yellow mustard, for serving Instructions: Soak 6 wooden skewers in water for 15 minutes. Prepare a grill for indirect heat. (For a gas grill, turn one burner on each far side to medium heat and the middle burners to low; for a charcoal grill, bank the coals on one side of the grill.) A grill thermometer should read 325 to 350 degrees F. Tear off a long piece of foil and fold into thirds so it's about the size of a baking sheet. Spray the foil with cooking spray. Push the hot dogs onto the skewers so the hot dogs are flush with the top. Use a sharp paring knife to cut a spiral (4 or 5 rings total) along the hot dog, cutting all the way down to the skewer. Gently pull the hot dog down to open up the spiral. Unwrap the crescent dough. Cut it crosswise into 6 pieces. Roll each piece into a snake 8 to 9 inches long. Press one snake into the cut spaces in each spiral, wrapping it as you go and tucking in the ends.
Set the foil on the indirect (low) heat part of the grill and add the hot dogs, leaving some space between each. Grill, covered, until the bottoms of the dogs are golden and top of the dough is set, 5 to 6 minutes. Flip the skewers and cook until the bottom is browned again, 5 to 6 minutes more. Flip once more to an unbrowned side and grill until the dough is cooked through, 5 to 6 minutes more.
Transfer the pigs in blankets to a platter and serve with ketchup and mustard.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15643,"Monjunis Muffuletta 1 (12-inch) muffuletta bun spread with garlic butter 16 pieces Genoa salami 8 ounces thinly sliced ham 6 pieces thinly sliced provolone 4 pieces thinly sliced tomato 4 pepperoncini peppers, sliced Monjunis Olive mix, recipe follows 1/4 cup good quality olive oil 1/2 cup black olives, pitted 1/2 cup green olives, pitted 1 stalk celery 2 tablespoons capers 2 red peppers 2 cloves fresh garlic Fresh or dried Italian herbs such as basil, oregano, or parsley Instructions: Layer the bun with ingredients, in order given, and top with the peppers. Bake muffuletta to warm and melt cheese. Spread with Monjunis Olive Mix.ne Chop ingredients finely or coarsely, whichever is your pleasure. Store in tightly sealed glass jar. ","[Chardonnay, Vermentino, Gavi, Barbera]" 15644,"New Jack City Burgers 6 to 8 tomatillos (about 1 1/4 pounds), husked and halved 1 small red onion, quartered 1 jalapeno or serrano pepper, halved lengthwise and seeded
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
1 cup fresh cilantro Juice of 2 limes 1 1/2 pounds ground chorizo Kosher salt Extra-virgin olive oil, for the grill 4 1-ounce slices pepper jack cheese 4 soft potato rolls, toasted 1 small avocado, halved, pitted and thinly sliced 1/2 small red onion, thinly sliced
1/2 cup sliced piquillo peppers Instructions: Make the salsa verde: Preheat the oven to 450 degrees F. Lay out the tomatillos, red onion and jalapeno on a baking sheet and drizzle with olive oil. Season with salt and pepper, then roast until slightly charred and softened, about 10 minutes. Remove from the oven and let cool slightly. Transfer to a food processor and puree until smooth. Add the cilantro and lime juice, season with salt and continue to puree until smooth. For a thicker salsa, pour into a cheesecloth-lined strainer and let drain. Make the burgers: Preheat a grill or grill pan to medium high. Form the chorizo into 4 balls, then flatten with your palm. Season them with salt. Oil the grill grates. Place the patties on the grill and press with a spatula to form thinner patties. Cook, without moving, until a good crust forms on the bottom, 3 to 4 minutes. Flip and cook for another 2 to 3 minutes. Reduce the heat to medium low and top each burger with a slice of cheese; cover and let the cheese melt, about 1 minute. Remove the burgers and place on the toasted buns with the salsa verde, avocado, red onion and some piquillo peppers. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 15645,"French Toast Puffs 8 ounces butter or butter alternative, preferably Earth Balance 1 to 2 tablespoons agave syrup
1 tablespoon ground ginger Nonstick cooking spray, for the baking sheet 2 ripe bananas
3 cups oat milk
1 cup toasted coconut flakes
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground turmeric
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
Pinch salt
1 to 2 loaves gluten-free millet bread (or favorite bread), cut into crouton-size pieces
Maple syrup, preferably from Vermont, for serving Instructions: For the ginger butter: Place the butter, agave and ginger in a food processor and process until smooth. (If no processor is available, you may use softened butter and whisk all ingredients instead.) The butter should have a smooth consistency, ready to be dipped into. For the french toast puffs: Preheat the oven to 500 degrees F, using convection if available. Spray a large baking sheet with cooking spray. Put the bananas, oat milk, coconut, sugar, cinnamon, turmeric, nutmeg, vanilla and salt in a blender and blend until smooth. If there are a few small chunks of banana, don't worry, it will add to the texture of the puffs. Put 1 loaf's worth of bread chunks in a large mixing bowl, followed by the batter. With a spatula or fingertips, gently fold everything together. Take care not to overmix. Homogenous is boring, so we are looking for the bread to be mostly intact, moistened by the batter. Let sit for 5 minutes. The texture should now be soft and wet, not soupy (if it's soupy, add more bread). When the correct texture is achieved, it will be easily scoopable with a golf-ball-sized cookie scoop. Scoop out all of the bread-batter mix onto the prepared baking sheet. Keep it funky and scoop larger amounts than the scoop can hold, like a scoop of hard ice cream. Bake until golden brown and crispy on the outside, 10 to 15 minutes. (Browned and slightly crunchy on the outside, and soft on the inside, is our goal.) Eat with hands, dipping into Vermont maple syrup and ginger butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15646,"One-Pot Mushroom Biryani with Tamarind and Coconut Milk 1 1/4 cups basmati rice 2 teaspoons sugar 2 teaspoons tamarind paste, such as GloryBee Organic Tamarind Puree or Tamicon Tamarind Concentrate 3 tablespoons vegetable oil or ghee 1 teaspoon brown mustard seeds 1 teaspoon fennel seeds 3/4 to 1 cup mixed nuts (I like using peanuts and cashews) 1/2 to 1 teaspoon crushed red pepper flakes (depending on your spice preference) 2 sprigs curry leaves (about 20 curry leaves), optional 1 large onion, chopped 1 pound mixed mushrooms (such as cremini, oyster, shiitake, etc.), trimmed and sliced 4 cloves garlic, grated or finely minced One 2-inch piece fresh ginger, peeled and grated or mashed 2 tablespoons plus 1 1/2 teaspoons vangi bhath masala powder (See Cook\u2019s Note) 1/2 teaspoon garam masala 1/4 teaspoon turmeric powder Kosher salt 3 plum tomatoes, peeled and chopped (about 1 1/4 cups) or 1 cup canned whole peeled tomatoes, crushed 1 cup coconut milk 1 cup chicken or vegetable stock Fresh cilantro leaves, for serving Instructions: Wash the rice in cold water until the water is no longer cloudy, 3 to 4 times. Fill the bowl with cold water and let the rice soak until ready to use. Combine the sugar, tamarind paste and 3 tablespoons hot water in a small bowl; set aside. Heat the oil in a large Dutch oven or pot with a tight-fitting lid over medium-high heat. When hot, add the mustard seeds and fennel seeds and let sizzle until you hear popping sounds, about 10 seconds. Add the nuts, crushed red pepper flakes and curry leaves if using and cook until the mixture gets a hint of color, about 2 minutes (be careful as the curry leaves might sputter). Set aside about three-quarters of this mixture for garnish. Add the onions to the pot and cook, stirring occasionally, until golden brown, about 8 minutes. Add the mushrooms, garlic and ginger and cook, stirring occasionally, until the mushrooms are nicely roasted, about 8 minutes. Add the vangi bhath masala, garam masala, turmeric and 1 teaspoon salt and cook until the raw smell dissipates, about 2 minutes. Add the tomatoes and cook, scraping up the browned bits on the bottom of the pot with a wooden spoon and stirring intermittently until the tomatoes are broken down, 5 to 7 minutes. Add the tamarind mixture, coconut milk, stock and 1/2 teaspoon salt. Mix gently and bring to a simmer. Drain the rice, add it to the pot and gently mix to combine. Bring it back to a simmer, reduce the heat just enough to keep it at a gentle simmer, cover and cook until the rice is cooked, about 25 minutes. Peek only after 25 minutes to see if it needs to cook further. Turn off the heat and let it sit, covered, for another 5 minutes. Gently mix the rice, taste and adjust the salt if needed. Garnish with the reserved nut mixture and some cilantro leaves. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15647,"Butternut Squash-Soppressata Pizza 1/2 small butternut squash, peeled, seeded and thinly sliced crosswise 1 tablespoon extra-virgin olive oil, plus more for drizzling 2 teaspoons honey 1 teaspoon balsamic vinegar 1/4 teaspoon red pepper flakes Kosher salt 1 pound refrigerated pizza dough, at room temperature All-purpose flour, for dusting 12 to 16 sage leaves, torn 1 1/2 cups shredded Italian four-cheese blend (about 6 ounces) 3 ounces thinly sliced soppressata 2 tablespoons roughly chopped fresh parsley Instructions: Position racks in the middle and lower third of the oven and put an inverted baking sheet or pizza stone on the middle rack; preheat to 475 degrees F. Toss the squash, olive oil, honey, vinegar, red pepper flakes and 1/2 teaspoon salt on another baking sheet; spread in a single layer. Bake on the lower rack until lightly browned and tender, about 10 minutes. Stretch the dough into a 12-by-16-inch rectangle on a floured surface; transfer to a piece of parchment paper. Top with the roasted squash, sage, cheese and soppressata. Slide the pizza (on the parchment) onto the hot baking sheet or pizza stone. Bake until the cheese is bubbling and the crust is golden, 10 to 12 minutes. Transfer to a cutting board; top with the parsley, drizzle with olive oil and cut into pieces. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 15648,"Spicy Seared Tuna with Sesame Vinaigrette 2 tablespoons unsalted butter 1 teaspoon minced ginger root 1/3 cup rice wine vinegar 1 1/4 teaspoon granulated sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 tablespoon white sesame seeds, toasted in a dry pan until golden 1 tablespoon soy sauce 2 tablespoons sesame oil 1/4 cup vegetable oil Salt and freshly ground white pepper 1 1/2 pounds best-quality ahi tuna 6 cups loosely packed mizuna greens, curly endive or red leaf lettuce 1 cup marinated shiitake mushrooms (recipe follows), for optional garnish 2 tablespoons finely chopped chives, for garnish 2 teaspoons sesame oil 1 teaspoon sliced garlic 1 tablespoon sliced fresh ginger root 3/4 pound baby shiitake mushroom caps, not more than 1 1/2 inches in diameter, wiped clean and stems removed 1 cup rice wine vinegar 1 teaspoon sambal olek (Thai cl paste) 1/2 teaspoon salt 1/2 cup Sesame Vinaigrette, recipe above Instructions: Melt the butter over low-heat, stir in the ginger root and remove from the heat. Allow the mixture to infuse for 2 to 3 hours or overnight for the flavor to develop.
In a small saucepan, heat the vinegar and whisk in the sugar until it is dissolved. Remove from the heat and all to cool. Stir in the salt, pepper, sesame seeds, and soy sauce, then whisk in the sesame and vegetable oils until the mixture is completely emulsified.
Reheat the butter and ginger root infusion until it is soft enough to spread easily. Brush each sheet of aluminum foil with some of this mixture, and sprinkle with a little salt and white pepper. With a very sharp knife, slice the tuna about 3/8 inch thick against the grain and lay 2 slices in a single layer on each piece of foil. Preheat a grill, griddle, or large heavy skillet to very high heat.
Toss the greens with just enough vinaigrette to coat all the leaves and reserve the remaining vinaigrette for another use. Mound an equal quantity of the salad on each of 6 serving plates.
Transfer the sheets of foil to the hot grill and cook for about 30 seconds, or until the tuna is seared on one side and still raw on the other. Immediately transfer the tuna slices, raw side up, to the plates and drape them loosely around the edges of the salad. Garnish with the chives and the shiitake caps, if desired, and serve immediately. In a large heavy saucepan, heat the sesame oil over medium heat. Add the garlic, ginger root, and mushrooms and saute for 3 minutes, or until the mushrooms are just seared and still dry. Deglaze the pan with the vinegar and reduce over medium-high heat until almost no liquid remains. Stir in the sambal olek and salt and remove from the heat. Add the vinaigrette and stir to mix. Set aside and allow to marinate for at least 6 hours. The mushrooms can be kept covered in the refrigerator, for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15649,"Pork in Hot and Spicy Cayenne Sauce (Vindaloo) 1 1/2 pounds boneless pork shoulder or leg 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 teaspoons mustard seeds 10 dry red chili peppers 1 teaspoon turmeric 1/3 cup coconut or red wine vinegar 1 tablespoon minced garlic 5 tablespoons mustard oil or olive oil 1 3-inch stick cinnamon 6 whole cloves 1 cup finely chopped onions 1 tablespoon grated or crushed fresh ginger 1 tablespoon paprika 1 teaspoon Goan palm sugar or jaggery or maple syrup 1 cup water Coarse salt Instructions: Trim all visible fat off the pork and cut into 1-inch cubes and place in a bowl. Combine coriander, cumin, mustard, and chilies and grind into a fine powder and transfer into a measuring cup. Add turmeric, vinegar, and garlic and mix. Pour the marinade over the pork and rub well. Cover and refrigerate overnight. Heat the oil in a large heavy-bottomed pan over medium/high heat until hot. Add the cinnamon, cloves, and onions, and ginger. Cook until the onions are very soft - do not let them brown - about 5 minutes. Remove pork from the refrigerator and drain, reserving the liquid. Add pork to the onion mixture and cook until the meat is lightly seared. Add paprika, plam sugar, water, salt, and the reserved liquid and bring the contents to a boil. Simmer pork for 1 1/2 hours or until very tender. Serve vindaloo with plain or coconut rice. ","[Shiraz, Tempranillo, Garnacha, Zinfandel]" 15650,"Blueberry-Almond Cake with Lemon Curd 2 sticks unsalted butter, at room temperature, plus more for the pans 2 1/4 cups cake flour, plus more for the pans 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups granulated sugar 4 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 3/4 cup milk 2 cups fresh blueberries (about 1 pint) 1/3 cup sliced almonds 1 cup heavy cream 1 cup plus 2 tablespoons confectioners' sugar 1/2 cup lemon curd 2 tablespoons fresh lemon juice Instructions: Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess. Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes. Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely. Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight. Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 15651,"Buckwheat Noodle Salad 1/4 cup plus 2 tablespoons rice vinegar 1 teaspoon sugar 2 tablespoons peeled and finely grated fresh ginger 1 tablespoon honey 2 tablespoons tamari 2 teaspoons toasted sesame oil 2 teaspoons chili sauce (recommended: Sriracha) 1/4 cup canola oil 12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained 1 carrot, peeled and grated on box grater 1 red bell pepper, seeded and julienned 1/4 English cucumber, peeled and grated on a box grater 3 green onions, thinly sliced 1/4 cup chopped fresh cilantro leaves Instructions: Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 15652,"Grilled Tuna with Anchovy Vinaigrette and Black Olive-Red Pepper Relish 1 tablespoon prepared mayonnaise 1/2 cup sherry vinegar 1 1/4 cup olive oil 5 anchovy fillets 1 large shallot, coarsely chopped 2 grilled red bell peppers, peeled, seeded and diced 2 grilled yellow bell peppers, peeled, seeded, and diced 1 cup pitted and coarsely chopped nicoise olives 2 tablespoons minced garlic 2 tablespoons fresh thyme leaves 1/4 cup coarsely chopped parsley 1/4 cup sherry vinegar 1 tablespoon honey Salt and pepper 4 tuna steaks, 6 ounces each 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Combine mayonnaise, vinegar, olive oil, anchovy fillets, shallots, in a blender and blend until smooth. Season with salt and pepper to taste. Combine peppers, olives, garlic, thyme, parsley, vinegar, and honey in a mixing bowl. Season with salt and pepper to taste. Serve at room temperature. Preheat grill. Brush tuna with olive oil and season with salt and pepper to taste. Grill rare to medium rare. Drizzle with vinaigrette and top with relish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 15653,"Strip Steak with Red Wine Mushroom Sauce and Mustard Smashed Potatoes 2 teaspoons dried oregano 1/2 teaspoon crushed red pepper flakes 1 large dried bay leaf Kosher salt Four 8-ounce boneless strip steaks, each about 1 inch thick 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch pieces 6 tablespoons unsalted butter 1 tablespoon whole-grain mustard 3/4 cup chicken broth 3 tablespoons vegetable oil 12 ounces button or cremini mushrooms, quartered 1 cup red wine Sprigs of fresh oregano, for serving Instructions: Combine the dried oregano, red pepper flakes, bay leaf and 1 tablespoon salt in a coffee or spice grinder and pulse until finely ground. Rub evenly over both sides of the steaks. Set aside to marinate at room temperature for 15 minutes. Meanwhile, put the potatoes in a heavy-bottomed saucepan with enough cold water to cover by 1/2 inch. Salt the water generously, bring to a simmer and cook, covered, until the potatoes are fork tender, about 10 minutes. Drain, return to the pot with 3 tablespoons of the butter and mash with a fork or potato masher. Stir in the mustard and 1/4 cup of the chicken broth until creamy. Season with salt. Heat a large skillet over medium-high heat. When hot, add 2 tablespoons of the oil. Cook the steaks until crusty and browned on one side, about 4 minutes. Flip and cook, adding the remaining 1 tablespoon oil if needed, until browned on the other side, about 3 minutes more for medium-rare. Remove the steaks and set aside to rest. Add the mushrooms to the skillet and cook until browned, about 3 minutes. Add the red wine and the remaining 1/2 cup chicken broth and cook until reduced by half, about 5 minutes. Swirl in the remaining 3 tablespoons butter until the sauce is glossy and thick. Transfer the steaks to a serving plate and transfer the potatoes to a serving bowl. Spoon the sauce over the steaks and top with fresh oregano. Serve with the potatoes.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 15654,"Sweet Potato Puree with Caramelized Bananas and Oranges Kosher salt and freshly ground black pepper 2 pounds sweet potatoes, peeled and thickly sliced 8 tablespoons unsalted butter 2 allspice berries 1 vanilla bean, split 1 cinnamon stick 1 piece star anise 1 orange, quartered 1 banana, sliced 3 tablespoons maple syrup 1/2 cup heavy cream Instructions: Bring a pot of salted water to a boil. Add the sweet potatoes and cook until very soft, about 20 minutes. Drain the potatoes, then cover and keep warm. Meanwhile, melt 2 tablespoons of the butter in a large skillet over medium heat. Add the allspice, vanilla bean, cinnamon and star anise. Toast the spices, stirring occasionally, until fragrant, about 3 minutes. Add the orange quarters and banana slices, raise the heat to medium high and cook, flipping the fruit once, until slightly brown, about 2 minutes per side. Add the maple syrup to the skillet, cover, remove from the heat and set aside to allow the flavors to meld for about 30 minutes. Squeeze the juice from the orange quarters into the syrup mixture and discard the peels. Remove and discard the spices, being careful not to lose any of the syrup.
Puree the warm sweet potatoes in a food processor, slowly adding the cream and remaining 6 tablespoons butter. Add the banana-syrup mixture and puree until fully incorporated. Season to taste with salt and pepper and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 15655,"Thai Iced Tea 5 cups water 1/2 cup sugar 5 whole star anise pods* 8 black tea bags 3/4 cup sweetened condensed milk Ice Mint leaves, for garnish Instructions: In a medium saucepan, over medium heat, bring the water, sugar and star anise pods to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to steep and cool to room temperature, about 1 hour. Discard the star anise pods and the tea bags and whisk in the condensed milk. Pour into a large pitcher and refrigerate for at least 1 hour, or until ready to serve. To serve: Pour the tea into 4 ice-filled glasses. Garnish with fresh mint leaves and serve. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 15656,"Mini Spring Rolls 1 tablespoon vegetable oil 1 tablespoon ginger 2 scallions, trimmed and thinly sliced 1 carrot, peeled and grated 1 cup bean sprouts 2 tablespoon rice wine vinegar 2 tablespoon soy sauce Dash sesame oil 20 small square wonton wrappers Vegetable oil Soy sauce for dipping Instructions: In a non stick skillet heat oil over medium high heat. Add ginger and cook to release aroma. Add scallions, grated carrot, bean sprouts and toss to coat. Stir in vinegar, soy sauce and dash of sesame oil and toss to coat. Cook for 5 minutes or until most of the liquid evaporates. Set aside to cool. Heat 3 inches of vegetable oil in deep pan to 365 degrees or until a cube of bread browns in one minute. Place 1 tablespoon of the mixture on a wonton square. Fold in sides and roll up. Rub a little water along remaining wonton edge and press against roll to seal closed. Repeat procedure to make remaining rolls. Fry 4 rolls at a time in the hot oil until golden brown. Remove rolls to a paper towel to drain. Serve hot with soy sauce ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15657,"Avocado Soup 1 tablespoon canola oil 2 yellow onions, chopped, about 2 cups 4 cloves garlic, chopped 2 jalapeno chiles, stemmed, seeded if desired, and minced 4 to 5 ripe Haas avocados, peeled and cut into chunks 1-quart chicken stock 1/2 cup crema, creme fraiche or sour cream 1/2 cup chopped cilantro 2 tablespoons freshly squeezed lime juice Corn and Tomato Garnish, recipe follows 2 ears corn, roasted or boiled, kernels cut off and reserved 2 Italian Roma tomatoes, seeded and diced 2 scallions, washed and sliced into thin rings 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon crema, creme fraiche or sour cream Instructions: Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish. Stir together corn kernels with all other ingredients in a small bowl.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15658,"Peach Cookies 2 cups whole milk 1/2 cup sugar Pinch kosher salt 1/4 cup cornstarch 5 large egg yolks 1/3 cup peach preserves 1 teaspoon peach schnapps 1/8 teaspoon almond extract 4 cups all-purpose flour (see Cook's Note) 1 tablespoon baking powder 1/2 teaspoon kosher salt 3/4 cup sugar 2/3 cup whole milk 1 stick (8 tablespoons) unsalted butter, melted 1/4 cup peach nectar or juice 3 tablespoons peach schnapps 3 large eggs Vegetable oil, for oiling hands 2/3 cup peach nectar or juice 1/8 teaspoon almond extract Red food coloring, for tinting the nectar 1 1/2 cups sugar 24 whole cloves 24 small fresh mint leaves or sprigs Instructions: For the pastry cream: Whisk together 1 1/2 cups of the milk, 1/4 cup of the sugar and the salt in a medium saucepan. Bring to a simmer over medium heat, whisking until the sugar is dissolved. Meanwhile, whisk the cornstarch and egg yolks with the remaining 1/2 cup milk and 1/4 cup sugar in a medium bowl until smooth. Ladle about 1/2 cup of the hot milk mixture into the bowl while whisking, then add all of the mixture back to the saucepan. Bring to a boil, whisking constantly; let boil until thickened, about 2 minutes. Strain through a fine-mesh sieve into a bowl, then stir in the preserves, schnapps and almond extract. Cool the pastry cream slightly, then cover the surface directly with plastic wrap and refrigerate until cold. For the cookies: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder and salt in a medium bowl. Whisk together the sugar, milk, butter, nectar, schnapps and eggs in a large bowl. Add the flour mixture and beat with a wooden spoon until smooth to make a thick, sticky dough.
Lightly grease your hands with the oil and roll tablespoons of the dough into balls, arranging them about 1 1/2 inches apart on the lined baking sheets. Bake one sheet at a time, until the undersides of the cookies are golden and the tops are just set, about 15 minutes. Cool just a few minutes. While the cookies are still warm, use a sharp paring knife to cut an approximately 1-inch-wide teaspoon-sized divot into the flat side of each cookie (be careful not to pierce the tops or sides of the cookies). Bake the other sheet of cookies and cut out the divots. Cool the cookies completely. Spoon a heaping teaspoon of pastry cream into each cookie, then sandwich 2 similar-looking ones together to make a peach shape, cleaning off any pastry cream that squeezes out of the seams. At this point, the cookies may not stick together very well; prop them up next to each other to keep their shape.
For decorating: Combine the nectar and almond extract in a small bowl and add enough food coloring to make it bright red, about 8 drops. Put the sugar in another bowl. Working one at a time, paint each peach cookie all over with the red nectar mixture using a medium paintbrush, then roll in the sugar to coat thoroughly. Make sure the cookies are still nicely sandwiched and place in a 9-by-13-inch baking pan (the cookies should fit snugly in the baking pan so that they keep their shape). Cover the dish with plastic and refrigerate 8 hours and up to overnight (this will blend the flavors and also set the pastry cream to keep the cookies together). Just before serving, garnish each cookie with a clove and mint sprig to look like little stems. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15659,"Swordfish with Ginger Bbq Sauce 1 tablespoon olive oil 1/2 medium onion, diced 2 tablespoons grated fresh ginger 1/4 cup white vinegar 1 cup adobo or barbecue sauce 2 tablespoons brown sugar 1/2 teaspoon freshly ground black pepper 2 pounds swordfish, cut into 1 1/2inch thick steaks Olive oil for brushing fish Coarse salt and freshly ground black pepper Instructions: Heat the oil in a skillet over medium low heat. Saute the onions until soft, about 5 to 7 minutes. Add the ginger and cook for 1 minute to release the aromas. Add the vinegar and simmer to reduce by half. Add barbecue sauce, brown sugar and pepper and simmer, stirring occasionally, until sauce thickens, about 15 minutes. Place the sauce in a blender and puree. Heat a grill. Brush swordfish steaks with olive oil and sprinkle with salt and pepper. Grill fish about 7 minutes, brushing with ginger barbecue sauce. Turn, brush with barbecue sauce and grill another 3 minutes, or until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15660,"Ensalada Numero Uno 1 tablespoon white tequila 2 teaspoons light agave syrup 1 teaspoon ground cumin Juice of 1 lime 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 medium jicama Two 15 1/2-ounce cans black beans 4 scallions 1 jalapeno One 15 1/4-ounce canned whole kernel corn, drained 1/2 cup 1/2-inch diced red bell pepper 1/2 cup fresh cilantro leaves, minced 1 teaspoon chili powder Instructions: For the vinaigrette: Whisk together the tequila, agave, cumin, lime juice and olive oil. Season with salt and pepper.
For the ensalada: Peel and cut the jicama into julienned slices. Open the black beans and lightly rinse under cold running water to remove some of the excess starch. Slice the scallions and finely slice the jalapeno into paper-thin rounds (remove the seeds for less heat). Combine everything together along with the corn and bell peppers in a large bowl and mix well. Dress with the vinaigrette and top with a sprinkle of the cilantro and chili powder. ","[Verdejo, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 15661,"Chicken Fried Steak and Gravy 2 pounds beef bottom round, trimmed of excess fat 2 to 2 1/2 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder Kosher salt and freshly ground black pepper 3 whole eggs, beaten 2 cups buttermilk or whole milk Hot sauce, to taste Vegetable oil 3 heaping tablespoons all-purpose flour 1 cup buttermilk 1 cup whole milk Instructions: In a medium flat dish add the flour, garlic powder, onion powder, kosher salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut beef into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking. Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels. Carefully remove some the fat from the cast iron pan, reserving 1/4 cup. With the pan over medium heat, sprinkle in 3 tablespoons of flour and whisk to make a roux, scraping up any brown bits on the bottom of the pan. Once the flour has been fully incorporated slowly add the buttermilk and milk and continue to whisk until the gravy is nice and thick. Season well with salt and plenty ground black pepper, then whisk in hot sauce, to taste. Place the steaks on a serving platter, top with gravy and serve ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 15662,"Pan-grilled Veggie Sandwiches with Ricotta, Arugula and Balsamic Vegetable oil, for brushing 2 zucchini, sliced lengthwise in 1/4-inch-thick slices 2 yellow squash, sliced lengthwise in 1/4-inch-thick slices 2 red onions, sliced into 14/-inch rounds Extra-virgin olive oil 1 tablespoon chopped garlic Kosher salt and freshly ground black pepper 2 baguettes 1 (16-ounce) container ricotta cheese 1 bunch arugula, washed, dried and stems discarded Balsamic vinegar, to taste Instructions: Brush large grill pan with vegetable oil and heat over medium-high heat. Before grilling, toss veggies with olive oil, garlic, salt and pepper. Grill vegetables in batches until nicely colored and soft, about 6 to 8 minutes per batch. Cut bread into 6-inch pieces. Cut pieces lengthwise but don't go all the way through. Spread a thick layer of ricotta on the bottom half of the bread. Sprinkle with salt. Toss arugula with olive oil, balsamic vinegar and salt and pepper to taste. Place dressed arugula on top of ricotta layer. Then add the generous amounts of the different grilled vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15663,"Teriyaki Salmon Stir-Fry 1/4 cup teriyaki sauce 2 teaspoons sesame oil 1 tablespoon fresh ginger, finely chopped 1 clove garlic, finely chopped 1 pound salmon filet, skinned and cut into 1 1/2\ cubes 1 tablespoon vegetable oil 10 ounces mushrooms, sliced 1 head broccoli, cut into florets, boiled for 2 minutes and cooled in ice water 1 tablespoon sesame seeds Instructions: In a glass baking dish combine the teriyaki sauce, sesame oil, ginger and garlic. Add the salmon cubes and toss to coat. Let sit for 10 minutes. Heat oil in large skillet or wok until it is just smoking. Stir in the mushrooms and toss to cook quickly. Add the salmon and continue to toss and cook for another 1 minute. Add cooked broccoli and toss to coat. Pour in the remaining marinade from the salmon and sprinkle in the sesame seeds. Serve immediately with rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 15664,"Sauteed Broccoli Rabe with Vinegar 4 quarts broccoli rabe 1/4 cup extra virgin olive oil 1 1/2 tablespoons minced garlic Sea salt and freshly ground black pepper Red wine vinegar Instructions: Remove the stems from the broccoli rabe. Shake and rinse the broccoli rabe in colander to remove the excess liquid, but the rabe doesn't have to be thoroughly dry. Heat a large pot over high heat until very hot. Add the olive oil. When the oil is almost smoking, add the garlic and cook for a few seconds until it is light brown. Add a couple of handfuls of rabe and toss with tongs, incorporating the garlic so it doesn't burn on the bottom of the pan. Add the remaining rabe all at once, or in batches if your pot isn't large enough to hold it all at once. Toss constantly so the rabe wilts evenly. When the rabe is cooked, season with salt and pepper. Continue cooking over high heat, tossing often until the excess liquid evaporates. Turn the rabe out into a bowl and let it cool to room temperature, then season with wine vinegar. Eat at room temperature or refrigerate up to 2 days and eat cold. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 15665,"S'mores Popcorn 2 tablespoons vegetable oil 1/2 cup popcorn kernels
2 tablespoons butter, melted
1/2 teaspoon salt
5 graham crackers, processed to fine crumbs (about 1/2 cup)
1 cup mini marshmallows
1/2 cup bittersweet chocolate chips, melted
Instructions: Heat a large saucepan over high heat for 3 minutes. Add the oil and the popcorn kernels, and cover the pan with a lid. Cook, shaking the pan frequently, until you begin to hear popping. Cook on high for 1 minute more, then lower the heat to medium and continue cooking, shaking the pan, until the popping begins to slow down. Turn off the heat and pour the popcorn into a large bowl. Toss with the melted butter, salt and graham cracker crumbs. Add the marshmallows and toss again. Spread the mixture out on a parchment-lined baking sheet and drizzle with the chocolate. Toss gently to incorporate. Set aside until the chocolate hardens, about 1 hour. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 15666,"Soy Poached Salmon 2 (15-ounce) bottles low sodium soy sauce 3/4 cup dark brown sugar 2 tablespoons minced fresh ginger Small handful of whole star anise 1 1/2 to 2 pounds salmon illet - thick end (cut into 4 pieces when ready to cook) Chive stems or sliced scallion stems, for garnish Instructions: In a 12-inch saute pan with lid combine soy, brown sugar, ginger and star anise. Bring to boil and reduce heat to low simmer. When at very gentle simmer, add the salmon skin side down (liquid should almost cover the fillets). Slosh liquid over the fillets and cover the pan. Poach for 6 to 8 minutes (no more than 8, fillets should be medium rare in center. Remove fillets and keep warm. Bring liquid to boil and reduce to half (should be light and syrupy). Spoon some sauce on plate and put a fillet on top. Drizzle a little sauce on fillets, garnish with chives or scallions. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]" 15667,"Buttermilk Pound Cake 12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon 16 ounces cake flour, plus 2 tablespoons 16 ounces sugar 4 large eggs, room temperature 1 teaspoon vanilla extract 1/2 teaspoon kosher salt 1 cup whole buttermilk, room temperature Instructions: Arrange a rack in the middle of the oven and heat to 375 degrees F. Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour. Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds. With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth. Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist. Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15668,"Crispy Garlic Choy Sum with Black Truffles 1 large head choy sum, washed and cut into 2-inch pieces 16 cloves of garlic, sliced thinly 1/2 cup chicken stock 1 large black truffle, sliced (may substitute with shiitakes and truffle oil) Salt and black pepper to taste Instructions: In a hot wok, coat with canola oil and brown the garlic. Add the choy sum and season. Add chicken stock and cook for only 3 minutes. Plate up and cover with truffles. The steam of the dish will heat the truffles to release its oil and flavor. If using the shiitakes, add them after the garlic, before adding the choy sum. Garnish with truffle oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15669,"Tocchetti di Maiale alla Pizzaiola 600 grams pork loin All-purpose flour, for dusting the scaloppini 6 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
600 grams tomato puree
Salt
2 teaspoons oregano
2 teaspoons butter
Instructions: Cut the pork loin into 1/2-inch-thick slices (creating the scaloppini). Then pound it lightly. Lightly flour the pork scaloppini. Heat the oil in a saute pan on medium-high heat. Add pork scaloppini and saute until golden on both sides. Remove from pan. Add garlic to the pan and saute until golden. Add the tomato puree and salt and saute for 5 to 7 minutes. Add the pork to the tomato puree. Add the oregano. (Note: If the sauce is getting dry, add a teaspoon of hot water). Finish with butter and serve. ","[Barolo, Chianti, Montepulciano, Tempranillo]" 15670,"BLT Caesar 3 slices prosciutto 1 tablespoon smoked salt 1 teaspoon peppercorns 1 head iceberg lettuce Juice of 1 lemon Salt and pepper Lemon juice, for glasses 2 cups tomato juice, divided 2 cups cup vodka, divided Green jalapeno hot sauce (recommended: Tabasco) Worcestershire sauce 1 tablespoon horseradish, for garnish Lemon wedges, for garnish Instructions: The BLT Caesar is Chuck Hughes' ingenious take on the classic Caesar featuring a prosciutto rim, lettuce ice cubes and a kick of fresh horseradish. For the prosciutto rim: Preheat the oven to 350 degrees F.
On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside.
Using a spice grinder, reduce the prosciutto to powder with the smoked salt and peppercorns.
For the lettuce ice cubes: Cut the lettuce head into 3 parts. Blanch the lettuce leaves in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain again. Using a blender, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube tray. Freeze for 2 hours, or until ready to use.
For the Caesar: Rim 4 glasses with lemon juice and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato juice. Add a dash of hot sauce and Worcestershire sauce. Garnish with freshly grated horseradish and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 15671,"Chipotle Bbq Sauce 1 tablespoon canola oil 2 cups diced yellow onion 7 cloves garlic, minced 1 cup ketchup 1 cup chipotle Red cl Paste, recipe follows 1/2 cup Worcestershire sauce 1/2 cup strong coffee 1/3 cup packed brown sugar 1/4 cup cider vinegar 1/4 cup freshly squeezed lemon juice 1 1/2 teaspoons Dijon mustard 2 teaspoons kosher salt 4 ancho chiles, seeded and stems removed 4 Mexican dried chiles, seeded and stems removed 3 cups chicken stock 1/2 white onion, diced 3 cloves garlic, minced 2 chipotle peppers, seeded and stems removed Instructions: In a large, heavy saucepan heat the oil over medium heat and add the onion and garlic. Saute until they begin to wilt. Add the ketchup and cl paste and saute for 4 minutes. Add all of the remaining ingredients stir and let simmer for 30 to 40 minutes. As the sauce thickens, stir more often so it does not scorch. Remove the sauce from the heat and allow it to cool. Place the sauce in a blender and puree. Store in the refrigerator. Place the ancho and Mexican chiles in a large saucepan and cover them with the chicken stock. Add the onion and garlic. Bring the stock to a boil over high heat, reduce heat and allow to simmer for about 15 minutes or until the peppers have absorbed some liquid and have become soft. Put the pepper mixture, cooking liquid, and chipotle peppers into a blender. Blend on low speed, increasing to high speed as the puree combines. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 15672,"Grilled Mahi-Mahi with Lemon Butter Caper Sauce and Orzo Salad Kosher salt 1 bunch broccoli rabe, tough ends removed 1 cup orzo Extra-virgin olive oil, for cooking 1 yellow onion, diced 1/4 teaspoon crushed red pepper flakes 4 garlic cloves (2 garlic cloves, minced and 2 whole garlic cloves) One 15-ounce can cannellini beans, drained and rinsed 1 tomato, seeded and diced 1 1/4 cups chicken stock, plus more if needed Zest and juice of 1 lemon 2 tablespoons capers 6 tablespoons cold unsalted butter, cut into pats 1 small bunch chives, thinly sliced Two 6-ounce skinless mahi-mahi fillets Instructions: Set up a pot of boiling water and season generously with kosher salt. It should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the broccoli rabe into the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli rabe but reserve the boiling water, and immediately plunge into the ice bath and allow to cool for a few minutes. Take the broccoli rabe out of the ice bath and squeeze out any excess water, then chop into bite-size pieces. Add the orzo into the boiling water and cook for 2 minutes less than the package directions. Drain the pasta but reserve the pot and place it back onto the heat. Add a little olive oil into the pan and heat over medium-high heat. Add the onions, red pepper flakes and kosher salt to taste and cook, stirring occasionally, until translucent, 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the cannellini beans and tomatoes and stir to combine. Cook for 2 to 3 minutes, then add 1/2 cup of the chicken stock. Cook until the chicken stock has reduced two-thirds of the way, 5 to 6 minutes. Reduce the heat to medium low and add the orzo and another 1/2 cup of the chicken stock. Cook until most of the chicken stock has reduced, 5 to 6 minutes. Add the broccoli rabe and toss to combine, then turn off the heat. Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Lightly smash the whole garlic cloves and add them into the pan. Swirl the pan occasionally to perfume the olive oil with the garlic. Cook until the garlic is golden brown, then remove from the pan and discard. Add the lemon zest, lemon juice and capers. Cook until the lemon juice has reduced by half, 3 to 4 minutes. Reduce the heat to medium, add the butter, one pat at a time, and swirl the pan until each pat has melted before adding the next pat. Once all of the butter has been added, pour in the remaining 1/4 cup of chicken stock. Continue to reduce until the sauce has thickened, 3 to 4 minutes. If the sauce gets too thick, add a little more chicken stock. Be careful not to let the sauce get too hot or it will separate. Turn off the heat and add the chives. Preheat a grill pan over high heat. Brush the fish with olive oil and season with kosher salt on both sides. Place the fish onto the grill pan and cook without moving for 3 minutes. Turn the fish to create a crosshatch and cook for another 2 minutes. Flip the fish, then repeat the process until the fish reaches an internal temperature of 135 degrees F when a thermometer is inserted into the center. Plate the grilled mahi-mahi topped with the lemon, caper and butter sauce. Serve alongside the orzo salad. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 15673,"Bourbon-Laced Tipsy Chicken with Peaches 4 chicken breast halves 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 tablespoons butter 1 large onion, finely chopped 1 teaspoon paprika 1 1/2 cups green onions, chopped (about 6 green onions, including green part) 1/2 cup orange juice 2 tablespoons bourbon 1 cup chopped fresh peaches (about 2 medium peaches) Dash nutmeg Instructions: Preheat oven to 400 degrees. Sprinkle chicken quarters with salt and pepper. Place in a 13 by 9-inch baking pan and set aside. In a medium skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the paprika and all but 1 tablespoon of the green onions and continue to cook, stirring occasionally, for an additional 4 minutes. Spread the onion mixture evenly over the chicken, spoon the orange juice and bourbon over the top, and bake in the preheated oven for 30 minutes, turning and basting occasionally. Remove the chicken from the oven, spoon the peaches over the top, sprinkle with nutmeg, and return to the oven for an additional 15 to 20 minutes or until the chicken is tender and shows no trace of pink near the bone. Remove the chicken from the pan, place on serving dish, and pour the juices over the chicken. Garnish with the remaining green onions and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15674,"Rainbow Roasted Vegetables 2 red bell peppers, stemmed and seeded, cut into 1 1/2-inch-thick rounds 2 medium carrots, cut into 1 1/2 -inch pieces
2 medium parsnips. cut into 1 1/12-inch pieces
1 head broccoli, cut into 3-inch florets
3 medium red beets, scrubbed and cut into 1-inch wedges
6 to 8 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper Balsamic Glaze, recipe follows 1/2 cup balsamic vinegar 1 tablespoon sugar
Instructions: Preheat the oven to 425 degrees F and place a rack in the center of the oven. Arrange the peppers, carrots, parsnips, broccoli and beets in rows to create a rainbow of colors on a large baking sheet. Scatter the thyme sprigs over the vegetables and drizzle with the oil. Season with salt and pepper. Roast until the vegetables are tender and cooked through, about 30 minutes. Drizzle the Balsamic Glaze over the vegetables and serve. In a small saucepan, combine the vinegar and sugar and bring to a boil over high heat. Reduce the heat to a simmer and cook until syrupy and reduced to 1/4 cup, 8 to 10 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15675,"Chocolate Black-out Cake with Ganache Drizzle 6 tablespoons butter 1 cup coffee 1 cup minus 2 tablespoons buttermilk 2 eggs 1 1/2 cups plus 2 tablespoons sugar 1 cup plus 4 tablespoons cake flour 1 teaspoon salt 1/2 cup cocoa powder 1 teaspoon baking powder 1 3/4 teaspoons baking soda 2 teaspoons vanilla extract 2/3 cup heavy cream 7 ounces bittersweet chocolate, chopped 1 pound block white chocolate Instructions: I made this cake in a set of metal dry measure cups. You can use a traditional 9-inch baking pan, if you prefer. Preheat the oven to 350 degrees F. To make the cake: Melt the butter into the coffee. When the butter has melted, whisk in the buttermilk. Placed the eggs and sugar in the bowl of a stand mixer and place on low speed. Add the flour, salt, cocoa powder, baking powder, and baking soda 1 at a time and mix just until combined. Add the vanilla and the coffee buttermilk mixture. Mix just until combined. If you are using dry measure cups, place the batter in a container with a spout to make it easier to pour the batter into the dry measure cups. Place the measuring cup molds onto a cookie sheet. Spray each cup with vegetable cooking spray. Fill each cup half full. Bake for 15 to 20 minutes. To make the ganache drizzle: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous. Unmold the cakes and let cool on a wire rack placed over a parchment paper lined baking sheet. When cool, stack the cakes on top of each other with the largest cake on the bottom layer. Placing the cakes on a wire rack placed over a parchment paper lined baking sheet. Use an offset spatula to spread the ganache over the cakes letting the excess drizzle over the sides. Use an offset spatula to move the cakes to the presentation plate. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the cakes. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 15676,"Vegan Black Bean and Sweet Potato Soup 3 tablespoons extra-virgin olive oil, plus more for serving 1 large yellow onion, chopped 2 stalks celery, chopped 1 red bell pepper, stemmed, seeded and chopped 1 large carrot, chopped Kosher salt Pinch crushed red pepper flakes 3 tablespoons tomato paste 3 cloves garlic, chopped 2 teaspoons smoked paprika (pimenton) 1/2 teaspoon ground coriander 2 dried bay leaves 2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped Two 15.5-ounce cans black beans, rinsed and drained 1/4 cup chopped fresh parsley Sherry vinegar, for serving, optional Instructions: Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes. Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15677,"Fried German Potato Salad 6 Yukon gold potatoes, medium size, cut into large dice 8 ounces thick sliced bacon, cut into pieces Canola oil Salt and freshly ground black pepper 1/2 red onion, diced 2 tablespoons capers, drained 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 3 tablespoons extra-virgin olive oil Instructions: Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry. While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke. Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper. After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15678,"Mini Meatloaves with Mushroom-Herb Orzo 1 slice whole-wheat bread, torn 1 10-ounce package white mushrooms 1 pound ground beef sirloin (90% lean) 1 large egg 1/4 cup chopped fresh parsley 2 teaspoons paprika, plus more for topping 1 1/2 teaspoons Worcestershire sauce Kosher salt and freshly ground pepper 1 cup orzo 1 tablespoon plus 1 teaspoon extra-virgin olive oil 2 tablespoons chopped fresh sage 1/4 cup plain whole-milk yogurt, well stirred Instructions: Preheat the oven to 425 degrees F and line a rimmed baking sheet with foil. Pulse the bread with half of the mushrooms in a food processor until fine; transfer to a large bowl. Add the beef, egg, 1 tablespoon parsley, the paprika, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Mix with your hands until just combined. Form into four 3-by-4-inch mini meatloaves; transfer to the prepared baking sheet. Bake until browned and cooked through, about 15 minutes. Meanwhile, bring a medium saucepan of salted water to a boil. Add the orzo and cook as the label directs. Reserve 3/4 cup cooking water, then drain the orzo. Slice the remaining mushrooms. Heat 1 tablespoon olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, undisturbed, until they just start browning, 2 to 3 minutes. Stir in the sage and season with salt and pepper; cook until the mushrooms are tender, 1 to 2 more minutes. Stir in the orzo. Remove the skillet from the heat and stir in the remaining 3 tablespoons parsley and 1 teaspoon olive oil. Gradually add the reserved cooking water as needed to loosen; season with salt and pepper. Drizzle the meatloaves with the yogurt and sprinkle with paprika. Serve with the orzo. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 15679,"Saffron Spaghetti alla Carbonara 1/4 teaspoon saffron, 2 pinches Salt 1 pound thick spaghetti, such as Barilla brand 3 tablespoons extra-virgin olive oil 1/3 pound pancetta, cut like thick bacon at deli counter then diced 4 cloves garlic, grated or finely chopped 1/2 cup dry white wine 1 teaspoon turmeric 2 egg yolks Black pepper 1 cup grated pecorino cheese A generous handful fresh flat-leaf parsley, finely chopped Instructions: Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes. Bring a large pot of water to a boil, salt the water and cook pasta to al dente. Heads up: reserve a half cup of starchy cooking water just before you drain spaghetti. While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes. Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 15680,"Firecracker Shrimp 5 large shrimp 1/2 cup barbecue sauce, recipe follows Drizzle horseradish sauce, recipe follows 1 large onion, chopped 2 cups orange juice 1 1/2 sticks unsalted butter 1 quart ketchup 1/2 cup lime juice 1/2 cup apple cider vinegar 1/2 cup dark brown sugar 1 tablespoon salt 1 tablespoon black pepper 2 tablespoons dry mustard 2 tablespoons hot paprika 1 tablespoon crushed red pepper 1 heaping teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon chili powder 2 tablespoon hot sauce 2 tablespoons tamarind paste 2 tablespoons honey 1/4 cup pure horseradish 1/4 cup Creole mustard 1 cup heavy whipping cream 1 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon cayenne pepper Instructions: Peel shrimp, leaving head and tail on. Place barbecue sauce in skillet and set on medium heat. Place shrimp in skillet and cook until they turn pink, approximately 2 minutes on 1 side, and 1 1/2 minutes on the other side. Remove shrimp from skillet and place on plate, pouring any extra sauce from the skillet on top of the shrimp. Drizzle a small amount of horseradish sauce on top of the shrimp and serve. Place onions in a food processor with the motor running and then add 1/2 cup of orange juice. In a large pot, melt butter on medium heat and add the onion puree. Add the 1 1/2 cups of orange juice and the rest of the ingredients. Stir and cook on low heat for approximately 25 minutes. Mix all ingredients together in a bowl. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 15681,"Broiled, Spiced Brown Sugar Grapefruit Halves 2 ruby red grapefruits, halved 2 tablespoons brown sugar 2 teaspoons grill seasoning Instructions: Preheat broiler. Arrange grapefruit halves on broiler pan. Combine sugar and grill seasoning and top grapefruits. Broil until sugar melts and becomes bubbly, about 4 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15682,"Glazed Sweet Potatoes 3 cups sweet potatoes, peeled and thinly sliced 1 1/2 cups orange juice 3 tablespoons honey Dash of salt 1/4 cup dark rum Instructions: Preheat oven to 350 degrees. In a butter baking dish, spread out sweet potatoes. In a small sauce pan, stir together orange juice, honey, salt and rum. Bring mixture to a simmer and pour over potatoes. Cover dish with foil and bake 45 minutes or until tender. Baste the potatoes occasionally with liquid. ","[Chardonnay, Moscato, Riesling]" 15683,"Mixed Berry Soup with Gelato 2 cups dry red wine 1 cup water 2/3 cup sugar 2 whole star anise 2 cinnamon sticks 1 (12-ounce) basket fresh strawberries, hulled, sliced 1 (6-ounce) basket fresh raspberries 1 (4.4-ounce) basket fresh blueberries 1 pint vanilla bean gelato or ice cream Instructions: Combine the wine, water, sugar, star anise, and cinnamon sticks in a heavy large saucepan. Add all but 1/2 cup of each of the berries. Bring the liquids to a simmer over medium-high heat. Reduce the heat to medium-low and simmer gently until the fruit is very tender, about 10 minutes. Cool slightly. Discard the star anise and cinnamon sticks. Transfer the berry mixture to a blender and puree until smooth. Strain the soup through a fine mesh strainer and into a medium bowl. Cover and refrigerate until very cold, stirring occasionally, at least 8 hours and up to 1 day ahead. Cut the reserved strawberries into small pieces. Place a small scoop of vanilla bean gelato or ice cream in the center of 8 decorative dessert glasses or soup bowls. Divide the mixed berry soup among the glasses, being careful to pour around the gelato. Sprinkle the reserved berries over the soup and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 15684,"Coconut Red Curry with Sauted Bok Choy and Jasmine Coconut Rice Kosher salt Ice 2 pieces bok choy, stems thinly sliced and leaves left whole 6 tablespoons extra-virgin olive oil, plus more as needed 4 cloves garlic, minced 1-inch piece ginger, grated 1 cup jasmine rice, rinsed and drained Two 13-ounce cans coconut milk 1/2 cup plus 1/3 cup chicken stock 1 small bunch cilantro, stems minced and leaves chopped, plus more whole leaves for garnish 1/2 yellow onion, sliced 2 scallions, thinly sliced on a bias, whites and greens separated 2 tablespoons red curry paste 2 tablespoons plus 1 teaspoon fish sauce 3 teaspoons palm sugar Zest and juice of 1/2 lime Two 5-ounce red snapper fillets, skin on 4 large shrimp, deveined and head on and tail on, but rest of shell removed Instructions: Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they\u2019re tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water \u2013 you can reserve the pot for the curry sauce! To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it\u2019s fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves. To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest. Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the saut pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and saut for 1 to 2 minutes to warm through. Plate the rice and top with the sauted bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 15685,"Sausage Kale Strata 16 ounces white mushrooms, halved Olive oil, for drizzling and frying
Salt and freshly ground black pepper 2 cups whole milk
1/2 cup half-and-half
1/4 cup minced fresh oregano
12 large eggs
2 pounds breakfast sausage patties 1 large bunch regular kale, torn into pieces
Butter, for greasing the lasagna pan 1 loaf crusty French bread or ciabatta, cut into cubes 2 1/2 cups freshly grated Monterey Jack cheese
Instructions: Preheat the oven to 425 degrees F. Put the mushrooms on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until golden brown, 15 to 20 minutes. Set aside. Mix together the milk, half-and-half, oregano, eggs and some salt and pepper in a large pitcher or bowl. Set aside. Set a large skillet over medium heat and add the sausage patties. Cook until golden brown, 4 to 5 minutes per side. Set aside to cool, then chop into cubes. In the same skillet from the sausage, heat some olive oil over medium-high heat. Throw in the kale and cook until slightly wilted, 2 minutes. Grease a lasagna pan with some butter. Layer half the bread, half the kale, half the mushrooms, half the sausage and half the cheese in the prepared pan. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight. Twenty to thirty minutes before baking, remove the lasagna pan from the fridge. Preheat the oven to 350 degrees F. Replace the plastic wrap on top of the strata with aluminum foil. Bake for 30 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more (keep a close eye on it).
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 15686,"Red Velvet Ice Cream Sandwiches 1 1/4 cups all-purpose flour, plus more for rolling 1 1/2 teaspoons unsweetened cocoa powder 1/4 teaspoon baking soda Fine salt 6 tablespoons unsalted butter, softened 1/2 cup plus 2 tablespoons sugar 1 large egg yolk 1 1/2 teaspoons red food coloring 1 teaspoon pure vanilla extract 2 pints ice cream, such as vanilla, butter pecan, strawberry, chocolate or pistachio Instructions: Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl. Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round or square cookie or biscuit cutter, cut out the dough. Place the cut-outs on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk. Bake the cookies until brick-red and set, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. Line a rimmed baking sheet with parchment. Scoop a generous 1/4 cup ice cream into a 2 1/2-inch round or square cookie or biscuit cutter set on the parchment. Smooth the top flat and remove the cutter. Repeat with the remaining ice cream to form 12 to 14 disks or squares, spaced evenly apart. Freeze until firm, about 2 hours. Place 1 portion of ice cream on 1 cookie and top with another cookie. Trim off any ragged edges of ice cream. Repeat with the remaining cookies and ice cream. Freeze for at least 4 hours or overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15687,"Rice and Peas 1 (1-ounce) can gungo peas or black-eyed 1 tablespoon vegetable or peanut oil 1 onion, peeled and finely chopped 1 red cl, seeded and finely chopped 2 cloves garlic, peeled and finely chopped 2 cups long grain rice 1 (14-ounce) can coconut milk 2 1/2 cups chicken or vegetable broth 1 teaspoon chopped fresh thyme leaves Salt, to taste Instructions: Although this Caribbean staple is called Rice and Peas it is, in fact, rice and beans. Traditionally gungo peas - also called gunga peas, Congo peas, no-eye peas or, most familiarly, pigeon peas - are used but don't make it a sticking point. I've often used black-eyed peas, and once or twice cranberry or kidney beans. The truth is, as the song almost has it, any bean will do. Drain and rinse the gungo peas, and heat the oil in a heavy based saucepan that has a lid. Fry the onion for about 5 minutes, stirring every now and again, letting it soften and brown a little. Then add the chopped cl and garlic, and give everything a good stir around. Now stir in the rice, making sure it is all slicked with oil, then pour in the coconut milk and chicken or vegetable broth and stir in the drained gungo peas. Bring to a bubble, clamp on the lid, and turn down the heat to very low and let it cook gently for 15 minutes. Check the rice is cooked through and the liquid is all absorbed - give the rice another 5 minutes if it needs it. Sprinkle with the freshly chopped thyme and season with salt if desired, forking it through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15688,"Sausage and Herb Stuffing 3/4 pound turkey sausage (you may use pork breakfast sausage) 1/4 cup finely chopped celery 1/4 cup chopped red onion 2 eggs 2 cups coarsely chopped cauliflower 1/2 cup diced yellow squash 1/2 cup grated Parmesan 1 tablespoon chopped parsley leaves 3 tablespoons chopped fresh sage leaves 3 tablespoons chopped fresh thyme leaves 1 tablespoon minced garlic 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper Instructions: Preheat oven to 350 degrees F. Remove sausage from casing and crumble it into a pan over medium heat. Add the celery and onion and cook, stirring, until browned. Drain fat if necessary. Beat the eggs in a bowl. Using a spoon, mix in the sausage mixture and all the remaining ingredients. Pour the stuffing into the baking dish and bake until hot and browned, about 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15689,"Swiss Buttercream 6 large egg whites, at room temperature 1 cup sugar 1/4 teaspoon salt 4 sticks unsalted butter, cut into small pieces, at room temperature 2 teaspoons pure vanilla extract Instructions: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar and salt in the bowl of a stand mixer. Set the bowl on top of the pan (do not let the bottom of the bowl touch the water). Cook, whisking, until the egg whites are frothy, the sugar dissolves and the mixture is warm, 3 to 5 minutes. Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture is cool and stiff glossy peaks form, about 5 minutes. Beat in the butter a few pieces at a time, waiting until they?re incorporated before adding more. The frosting may look liquidy or curdled but just keep beating until smooth and shiny. Add the vanilla and beat until fluffy, 3 to 5 more minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 15690,"Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze 1 stick plus 2 teaspoons unsalted butter 1 1/2 cups packed light brown sugar 2 large eggs 2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup sour cream 1 teaspoon pure vanilla extract 2 cups peeled, cored and chopped apples 1/2 cup packed light brown sugar 1/2 cup all purpose flour 1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter, softened 1/2 cup packed light brown sugar 1/2 teaspoon vanilla extract 2 tablespoons water Instructions: Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges. To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 15691,"Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar 8 medium potatoes, peeled 1 medium onion Lemon juice 1 cup all-purpose flour 1 cup milk 1 egg 1 tablespoon baking powder Pinch freshly grated nutmeg 1/8 cup melted butter Kosher salt and freshly ground black pepper Peanut oil, for frying Smoked salmon, thinly sliced, for topping Creme fraiche, for garnish American farmed caviar, for garnish Instructions: Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water. Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper. In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side. Top each latke with smoked salmon, creme fraiche, and American farmed caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15692,"Chicken and Shrimp with Pancetta Chimichurri 6 (6-ounce) boneless and skinless chicken breast halves 1 pound jumbo shrimp, peeled and deveined 2 tablespoons dried oregano Kosher salt and freshly ground black pepper Olive oil, for drizzling 2 tablespoons olive oil 8 ounces pancetta, cut into 1/4-inch cubes 3 cloves garlic 1 cup packed fresh parsley leaves 1/2 cup fresh oregano leaves or 2 tablespoons dried 1/3 cup red wine vinegar 1 cup extra-virgin olive oil 3 tablespoons lemon juice Kosher salt and freshly ground black pepper Instructions: Preheat a grill pan or preheat a gas or charcoal grill. Season the chicken and shrimp with the dried oregano, salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes each side until cooked through. Grill the shrimp for 1 to 2 minutes on each side until pink and cooked through. In a small skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes. Drain on paper towels. Set aside. In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, extra-virgin olive oil, and lemon juice. Pulse until smooth. Season with salt and pepper, to taste. Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with the pancetta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15693,"Spicy Corn Soup 4 ears corn, kernels scraped from the cob, or 3 cups corn kernels (fresh, frozen, or canned) 1 tablespoon olive oil 1 yellow onion, diced 1 tablespoon finely chopped garlic 1 tablespoon dried chipotle chili powder *see note 1 teaspoon salt 1/2 teaspoon black pepper 6 cups chicken stock 1 red bell pepper, roasted, peeled, seeded and diced 1 1/2 cups heavy cream Instructions: Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it. Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 15694,"Fricasee de Poulet et Cepes 1 frying chicken (3 pounds) 1 1/4 cup chicken stock Freshly ground salt and white pepper Clarified butter 1/4 cup unmelted butter 1/4 cup flour, sifted 1 can cepes, (14 fluid ounces) drained and juices reserved 3/4 cup dry white wine 1/2 cup whipping cream 2 cloves garlic, gently bruised Fresh parsley, chopped 1 truffle, drained, finely sliced, juices reserved Instructions: Cut the chicken into portions. Begin by removing the legs and chop in half by cutting at the center joint, giving you a drumstick and a thigh. Cut off the neck and slice into little pieces and put this together with the wings into the chicken stock. Chop through the breast and put the back part of the chicken into the simmering stock. Sever the actual breast into 3 pieces and remove the tiny bones. Dry the chicken portions with paper towels and season with salt and pepper. Heat some clarified butter in a frying pan and when hot, place the legs and thighs in to fry (these portions take longest to cook). After a couple of minutes turn the chicken pieces. It should be a crisp golden color. Now add the chicken breasts and allow all the pieces to continue cooking. Turn the breast portions until evenly colored. Heat another pan and add the unmelted butter to begin the 'Roux'. Once the butter has melted remove the pan from the heat and add the flour. Stir it well then return to the heat and stir the 'roux' briskly so that all the flour is cooked. Turn the chicken portions once again and reduce to medium heat. Remove the roux from the heat and blend in the chicken stock gradually. Stir briskly so that no lumps form. Return to the heat and bring the sauce to a boil, stirring continually. Boil for 3 minutes and then reduce heat to a low simmer. Add the juice from the tin of cepes, white wine, and cream to the simmering sauce. Bring it all to the boil stirring constantly. Turn the chicken once again and add the garlic. Allow it to give up its flavor for 2 minutes only, then discard. Whisk the sauce until smooth and creamy. Pour off the butter and chicken juices into a dish, and fry the cepes with the chicken in the pan. Pour the sauce over the chicken and cepes and add the juice from the truffle and the chopped parsley. Place the entire concoction into a heated serving dish and sprinkle the truffle slices over the top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15695,"Peach Sorbet 2 pounds fresh peaches 1 1/2 cups simple syrup (recipe follows) Juice of 1 lemon 4 cups water 4 cups sugar Instructions: Score bottom of peaches with an X and boil for about 10 seconds in boiling water and peel off skin. Remove peach pits. Puree peaches in a food processor or blender. Pour puree into a bowl and stir in simple syrup and lemon juice. Taste and adjust syrup or lemon juice to taste. Freeze in an ice cream maker using manufacturers instructions. Stir water and sugar into a saucepan. Place pan over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a glass jar. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 15696,"Online Round 2 Recipe - Pork and Cornbread Bites 1 tablespoon unsalted butter 1 reserved Grilled Tex-Mex Pork Chop 2 tablespoons brown sugar 1 tablespoon soy sauce 2 teaspoons hot sauce 2 pieces reserved Sweet and Spicy Cornbread, sliced through the middle 2 tablespoons sour cream 1 tablespoon chopped fresh cilantro Instructions: In a nonstick skillet over medium heat, melt the butter. Cut the pork chop into 1-inch pieces, add to the pan, and cook until warmed through, about 5 minutes. Remove and set aside. To the pan, add the sugar, soy sauce, and hot sauce and cook until the sugar is melted and the sauce thickens slightly, about 3 minutes. To assemble, place a piece of cornbread on a plate, top it with a piece of pork, and drizzle it with the sauce. Place a small dollop of sour cream on top and secure with a toothpick. Garnish with the cilantro. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 15697,"Herb-Crusted Polenta Rounds Olive oil cooking spray 16-ounce tube prepared polenta, sliced into 1/2-inch thick rounds Salt and ground black pepper 1/2 cup minced fresh herbs Instructions: Oil grill or saute pan on medium-high heat. Season polenta with salt and pepper. Arrange polenta rounds in pan. Cook 7 to 10 minutes, turning once, until polenta rounds are golden brown and heated through. Sprinkle with fresh herbs and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15698,"Whole-Wheat Spaghetti with Leeks and Hazelnuts Kosher salt 12 ounces whole-wheat spaghetti 4 tablespoons extra-virgin olive oil 3 large leeks, white and light-green parts only, thinly sliced 2 teaspoons sugar
2 teaspoons balsamic vinegar (preferably aged) 1 small head radicchio, halved, cored and thinly sliced
6 ounces creamy Italian cheese, such as fontina or taleggio, cubed 1/4 to 1/3 cup hazelnuts, toasted and chopped Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Meanwhile, heat a large skillet over medium-low heat and add 2 tablespoons olive oil. Scatter the leeks in the skillet and season with 1 teaspoon each salt and sugar. Cook, stirring occasionally, until tender, about 10 minutes. Drain the pasta, reserving about 1 cup of the cooking liquid. Add the pasta and the reserved cooking liquid to the skillet with the leeks. Add the remaining 2 tablespoons oil, 1 teaspoon sugar and the balsamic vinegar. Increase the heat to medium-high and add the radicchio and cheese. Toss until the cheese melts, 3 to 5 minutes. Season with salt and top with the hazelnuts.
","[Barolo, Barbaresco, Dolcetto, Chianti]" 15699,"Lemon Poppy Seed Bundt Cake 2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan 2 1/2 cups all-purpose flour, plus more for the pan
1/4 cup poppy seeds
3 tablespoons lemon zest plus 1/3 cup fresh lemon juice 2 teaspoons limoncello
4 large eggs, at room temperature, whisked 2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup confectioners' sugar 2 tablespoons strawberry jelly or preserves
1 teaspoon vanilla bean paste or extract
1 lemon, zested, plus 2 tablespoons fresh lemon juice
Yellow and pink sprinkles, for garnish
Instructions: For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan. Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined. In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top. Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal. For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 15700,"Meatloaf with Smothered Mushrooms and Cheesy Cauliflower 1 1/2 to 2 pounds ground beef, pork and veal mix (meatloaf mix) or ground sirloin, your choice 1 small onion, peeled and halved 4 sprigs fresh sage, finely chopped, about 2 tablespoons 1 egg, lightly beaten 2 handfuls bread crumbs 1 tablespoon Worcestershire sauce, eyeball it 1 rounded tablespoon Dijon mustard Salt and pepper 1/4 cup extra-virgin olive oil, divided 1 cup chicken broth 1 large head cauliflower 1/3 cup, about 3 ounces, Boursin or other garlic and herb soft cheese A handful grated Parmigiano-Reggiano or Romano 1/8 teaspoon grated nutmeg, eyeball it 3 tablespoons chives, chopped or snipped, about 12 blades 20 crimini or baby portobello mushrooms 1 rounded tablespoon all-purpose flour A shot Scotch or dry sherry, optional 1 cup beef stock 1/4 cup half-and-half or cream, 1 turn of the pan Instructions: Place meat in a bowl. Grate onion using a box or handheld grater directly over the meat bowl. Add sage, egg, bread crumbs, Worcestershire and mustard, salt and pepper then mix meat to combine. Score meat into 4 sections and form 4 oval shaped loaves, 1 to 1/2 inches thick. Preheat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat. Add the meatloaves and cook 6 to 7 minutes on each side. Remove to a platter and cover with foil to keep warm. While meatloaf cooks, add chicken stock and 1 tablespoon of extra-virgin olive oil, 1 turn of the pan, to a deep pot. Trim away greens and stems from the base of cauliflower. Cut away the core with a sharp paring knife. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, 8 to 10 minutes. Uncover the pot and mash the cauliflower. Let some liquid cook off as you smash the cheeses into the cauliflower. As the mixture thickens, turn off heat and season with salt, pepper and nutmeg. Stir in chives and transfer cauliflower to as serving dish. Once meatloaves are removed, place the skillet back over medium heat. Add extra-virgin olive oil, 1 turn of the pan, and the mushrooms. Cover the skillet with foil and nest the foil into pan with a second smaller skillet, smothering the mushrooms. Cook until deep brown and tender, 7 to 8 minutes. Remove the foil, add flour and cook a minute longer. Add in a shot of Scotch or sherry, if you have either on hand, then whisk in the beef stock. Stir in half-and-half or cream and bring to a bubble. Season the mushroom gravy with salt and pepper, to taste. Place the meatloaves on dinner plates and douse with hot, smothered mushroom gravy, spoon the cauliflower alongside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 15701,"Slow Cooker Shredded Pork 1 (15-ounce) can tomato sauce 3 tablespoons chili powder 3 tablespoons light brown sugar 2 teaspoons ground coriander 1 teaspoon ground cumin 1 (3-pound) pork shoulder (or butt), trimmed of excess fat Kosher salt and freshly cracked black pepper 5 cloves garlic, minced or grated 2 yellow onions, diced 1/4 cup fresh lime juice Instructions: Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days. ","[Malbec, Tempranillo, Garnacha, Barbera]" 15702,"Round 2 Recipe - Thanksgiving Pie Nonstick cooking spray 1 1/2 cups chopped roasted turkey, such as Triple Citrus Buttered Turkey, recipe follows 1 cup Country Bread Stuffing One 10-ounce package frozen corn, thawed 1/2 cup pan drippings 1 tablespoon chopped fresh parsley 2 cups Leek Mashed potatoes, warmed, recipe follows One 12 to 14-pound frozen turkey, thawed 1 lemon 1 lime 1 orange 1 stick unsalted butter, softened Kosher salt and freshly ground black pepper 2 leeks, green parts only 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 4 pounds russet potatoes Kosher salt 2 leeks, white parts only 6 tablespoons butter Freshly ground black pepper 1 cup milk 1 tablespoon chopped garlic 2 sprigs fresh thyme Instructions: In a large bowl, fold together the turkey, stuffing, corn, drippings and parsley. Pour this into the prepared baking dish and smooth out the top. Cover with the mashed potatoes, making sure to get it completely covered. Bake until the mixture is bubbling and the top is lightly browned, 30 to 35 minutes. Let rest for 5 minutes before serving. Preheat the oven to 350 degrees F. Let the turkey sit at room temperature, covered, for 30 minutes to come to temperature before preparing. Zest and juice the lemon, lime and orange. Reserve the juice for another use and set the rinds aside. Mix the butter with the citrus zest and salt and pepper to taste. Rub the seasoned butter all over the turkey, inside and out, as well as under the skin. Put the citrus rinds and leeks into the cavity. Tie up the legs and put the turkey, breast-side up, onto the rack in a roasting pan. Pour 2 cups water into the pan and roast, basting with the pan juices every 15 to 20 minutes. Cook until the internal temperature taken from the thickest part of the thigh is 170 degrees F, 15 to 20 minutes per pound. Remove the turkey from the oven and let it rest for 20 minutes before carving.
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.
Peel the potatoes and cut them into 1-inch pieces. Put them into a large pot of cold water. Add a big pinch of salt and put the pot over high heat. When it comes to a boil, cook until the potatoes are just cooked through, about 20 minutes. While the potatoes are cooking, slice the leeks into small pieces and thoroughly wash to remove any dirt. Put a medium skillet over medium-low heat and add 2 tablespoons butter. When the butter is melted, add the leeks and season with salt and pepper. Cook the leeks until they are very soft, being careful not to let them color or burn, about 20 minutes. Drain the potatoes in a colander. Then put the potatoes back into the pot and let the potatoes dry out a bit while you finish the leeks. In a small pot over low heat, add the milk, the remaining 4 tablespoons butter, garlic and thyme and warm it up. Strain the garlic and thyme from the warm milk and stir the milk into the potatoes using a wooden spoon. Mash with a potato masher, breaking up the big lumps. Stir in the melted leeks, taste and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15703,"Oatmeal Scotchie Cookie 1 cup soft butter 1 cup packed brown sugar 1/2 cup granulated sugar 2 medium eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups rolled oats 1 cup butterscotch chips 3/4 cup chopped pecans Instructions: Preheat oven to 350 degrees F. Lightly grease cake shaped pan. Using an electric mixer, cream butter, brown sugar, granulated sugar, eggs and vanilla together. Stir in flour, baking soda and salt. Add remaining ingredients and mix well. Scoop into pan. Bake for approximately 20 to 25 minutes. Cool on baking sheet or cooling rack. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 15704,"Tapenade and Artichoke Pizzette 1 pound store-bought pizza dough Olive oil, for brushing dough 1/2 cup tapenade (olive paste) 2 ounces grated parmesan cheese 2 (6-ounce) jars halved or quartered artichokes Instructions: Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch -thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds. Transfer rounds to a greased baking sheet. Spread each round with 1 teaspoon tapenade sauce. Top with parmesan and 1 piece artichoke on each pizzette. Bake until cheese is melted and underside is brown, about 12 to 15 minutes. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 15705,"Halibut Roasted with Fennel and Croutons 1 large fennel, sliced 1 1/2 tablespoons olive oil 2 anchovy fillets, minced 2 tablespoons fennel seed 1 cup cubed bread, 1/2-inch thick Salt and pepper 2 (6 to 8-ounce) halibut fillets Chopped fresh dill Instructions: Preheat the oven 500 degrees. Toss fennel with 1 tablespoon olive oil, anchovies and 1 tablespoon of fennel seed. Roast on the top shelf for 8 to 10 minutes or until tender and softened. Toss the cubed bread with 1/2 tablespoon olive oil, salt and pepper, to taste. Remove baking dish from the oven. Set halibut on top of roasted fennel, top with croutons, drizzle with a little olive oil and bake for 8 to 12 minutes on the top shelf of the oven. Sprinkle with fennel seeds, dill and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15706,"Lime, cl and Cilantro Mayo 2 egg yolks, lightly beaten 1 large clove garlic, finely chopped 1 teaspoon Dijon mustard Juice of 1 lime Kosher salt and freshly ground black pepper 1 1/4 cups sunflower, groundnut (peanut) or light olive oil 1 red cl, seeded and shredded* 1 small bunch fresh cilantro leaves, very finely chopped Instructions: Pour the egg yolks into a bowl and mix with the garlic, mustard, and some of the lime juice. Adjust the seasonings with salt, and pepper and, using an electric hand mixer or whisk, beat the ingredients and gradually start to add the oil, one drop at a time. Keep adding the oil until the mixture thickens, and emulsifies. If the mayonnaise looks like it might split or break, add a spoonful or so of warm water and stir it in. This usually \brings it back.\ If you find that your mayonnaise is too thick, add a little more warm water until you achieve the desired consistency.
Stir in the cl, including the seeds (adding a few seeds at a time, depending on the desired heat), the cilantro, and the rest of the lime juice, to taste. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 15707,"Wild Mushroom Blackened Poblano Tacos 2 medium poblano cl peppers 2 tablespoons olive oil
1 1/2 pounds mixed mushrooms (such as cremini, shiitake and oyster), sliced
Kosher salt and freshly ground black pepper
1/2 teaspoon ground coriander
2 cloves garlic, grated
1/4 cup chopped fresh cilantro, plus more for serving
1 tablespoon fresh lime juice, plus lime wedges, for serving
12 corn tortillas, warmed
Thinly sliced radishes, for serving
Diced avocado, for serving
Crumbled queso fresco, for serving
Mexican crema or sour cream, for serving
Instructions: Roast the poblanos on the open flame of a gas burner, turning occasionally, until well charred on all sides, about 4 minutes. Put in a bowl and cover with a clean kitchen towel or plastic wrap; let stand for 5 minutes. Peel the poblanos with a knife, scraping off the skin, then remove the stem and seeds. Cut crosswise into thin strips. Heat the oil in a large skillet over medium-high heat. Add the mushrooms, sprinkle with salt and pepper and cook, stirring occasionally, until they have released some of their liquid and are golden brown, about 10 minutes. Add the poblanos, coriander and garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the cilantro and lime juice and season with salt to taste. Serve the mushroom poblano filling in warm tortillas topped with radishes, avocado, queso fresco, crema and cilantro. Serve with lime wedges. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 15708,"Pea Puree 1 clove garlic Salt 5 ounces frozen peas 1 to 2 tablespoons creme fraiche 1 to 2 tablespoons grated Parmesan or pecorino 1/2 teaspoon dried mint Instructions: Fill a pan with cold water and throw in the clove of garlic. Bring to the boil and then add salt and the peas. Cook until tender, drain, and put into a food processor, or blender, and add the creme fraiche, cheese, and dried mint. Puree the peas until knobbly and check the seasoning, adding salt if you need to. Tip the pureed peas into a bowl (or back in the pan is probably a better idea) and cover to keep them warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15709,"Roasted Corn and Chickpea Salad 3 cups corn cut from the cob (about 4 ears) One 15-ounce can chickpeas, drained and rinsed 1 teaspoon coriander 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons cider vinegar 1 teaspoon Dijon mustard 1 cup halved grape tomatoes 1 bunch scallions (white and green parts), sliced Instructions: Preheat the oven to 400 degrees F. Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes. Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15710,"Grilled Biscuit Sundae with Peaches and Blueberries One 16-ounce can refrigerated biscuits 2 tablespoons unsalted butter, melted
2 tablespoons demerara sugar
2 cups blueberries (about 10 ounces)
1/3 cup granulated sugar
1 tablespoon lemon juice
1/4 teaspoon kosher salt
Vegetable oil, for brushing peaches
2 firm, ripe peaches, pitted and halved
1 pint maple ice cream Fresh whipped cream, for serving
Instructions: Brush 4 of the biscuits with the melted butter and sprinkle with the demerara sugar, then bake according to the package directions (save the remaining biscuits for another use). Remove from the oven and allow to cool. Meanwhile, in a small saucepan, combine the blueberries, granulated sugar, lemon juice and salt. Bring to a simmer, then cook, stirring frequently and using the back of a wooden spoon to mash the berries, until the juice has thickened, 5 to 7 minutes. Remove from the heat and set aside to cool slightly. Meanwhile, heat a grill pan or grill to high heat and oil the grates. Brush the peaches with oil and add to the grill, cut-side down. Cook, without moving the peaches, until charred grill marks develop, 4 to 5 minutes. Flip the peaches, then cook until the peaches have heated through but still hold their shape, another 1 to 2 minutes. Remove from the grill and cut into bite-size pieces, then set aside. Split the biscuits open and place on the grill cut-side down. Grill until grill-marked, about 2 minutes. Tear the biscuits into large chunks. In parfait glasses, layer the biscuits chunks, a scoop of ice cream and blueberry sauce. Continue with another set of layers and finish with the grilled peaches and dollops of whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 15711,"Gold Cadillac Mac 'n Cheese 1 (16-ounce) package elbow macaroni 1/2 cup butter (1 stick) 1 cup chopped white onion 1/2 cup all-purpose flour, or as needed 1/2 to 1 cup chicken broth, as needed 1/2 cup heavy cream 2 cups shredded yellow Cheddar Salt White pepper 1/4 cup Cheddar crackers, crushed, with a few left whole for garnish (recommended: Pepperidge Farm Goldfish) Instructions: Boil the pasta until al dente and drain well so that you don't have excess cooking water which will dilute the flavor. While the pasta is cooking, preheat the oven to 350 degrees F. Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent. Add the flour a little at a time to make a roux. Do this gradually because some batches of flour absorb more than others and you may not need as much. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Simmer for a least 10 minutes to allow the flour to \cook out.\ Add the heavy cream and Cheddar, then season with salt and white pepper, to taste. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Transfer to a 3-quart baking dish and sprinkle with crushed crackers. Heat in oven for a few minutes to toast the crackers. Garnish with the reserved whole crackers and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15712,"Tagliatelle con Vongole 2 1/2 to 3 pounds littleneck or Manila clams, scrubbed Olive oil, for coating 6 flat anchovy fillets
1/2 cup dry vermouth or dry white wine
1 tablespoon grated lemon zest 1 fat pinch crushed red pepper flakes
4 large cloves garlic, smashed and chopped
4 stems fresh thyme, leaves chopped
2 stems fresh oregano, leaves chopped
1 fat handful fresh flat-leaf parsley tops, finely chopped
Freshly ground black pepper Salt
1 pound fresh tagliatelle or dried linguine 2 tablespoons butter
Juice of 1 lemon
1/2 cup sliced almonds, toasted, for serving
1/2 cup grated Parmesan Extra-virgin olive oil, for finishing Instructions: In a bowl, cover the clams with water and soak for 5 minutes, then drain. Repeat until the soaking water is clear. Bring a large pot of water to a boil for the pasta. In a deep, large skillet with a tight-fitting lid set over medium heat, drizzle 4 turns of the pan of olive oil and heat. Add the anchovies, cover the pan with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Add the vermouth, lemon zest, red pepper flakes, garlic, thyme, oregano, parsley, black pepper and clams. Cover the pan and cook until the clams open, 5 to 7 minutes. Discard any unopened clams. Meanwhile, salt the boiling water and cook the pasta until just shy of al dente. Drain the pasta and add it to the clam sauce. Add the butter and lemon juice and gently toss to finish cooking the pasta and allow it to soak up the flavor of the sauce, 1 to 2 minutes. Serve in warm shallow bowls topped with the almonds, Parmesan and a drizzle of extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15713,"Pizza Roll Intestines All-purpose flour, for rolling 1 pound fresh pizza dough
1 1/2 cups prepared pizza sauce
1 cup shredded low-moisture mozzarella Nonstick cooking spray
1/8 teaspoon red gel food coloring
1 large egg white
Instructions: Cover a work surface with plastic wrap and lightly flour the wrap. Place the dough on the wrap and let rest until nearly doubled in size, 2 to 3 hours. Roll out the dough on a lightly floured surface to a 20-by-14-inch rectangle. Cut the dough into 3 long strips that are each about 4 1/2 inches wide. Spread 2 tablespoons pizza sauce down the center of each dough strip. Sprinkle 1/3 cup cheese over the sauce on each strip. With the long side of 1 strip facing you, roll the dough over the sauce and cheese, forming a tight log. Seal the seam with a little bit of water. Repeat this process with the remaining 2 strips of dough to form 3 logs. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Gently lay the logs into the baking dish to resemble the shape of creepy intestines. Fold the logs into curves against one another and pinch the ends to curve inwards. (It is okay to leave space in between the logs, since the dough will puff up as it bakes.) Combine 1 tablespoon of water with the red gel food coloring in a small bowl, then stir in the egg white just until combined. (You do not want the mixture to get foamy.) Brush the egg wash over all sides of the \intestines.\ Fill the space in between the logs with the remaining pizza sauce, being careful not to spread or drip the sauce on the \intestines.
Bake until crispy, but not browned, about 30 minutes. Cool for a few minutes, then serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15714,"Traditional Banh Xeo with Nuoc Cham Sauce 1 clove garlic, peeled 1/4 red Thai bird's eye cl
1/4 cup fish sauce
1/4 cup sugar
1 tablespoon fresh lime juice
1/4 cup Thai rice flour 1 small scallion, very thinly sliced
Pinch fine sea salt
Pinch ground turmeric
Vegetable oil
5 small (26/30 count) shrimp, shelled and deveined
1 strip thick-cut bacon, cut into 1/2-inch pieces
1 large egg, beaten
1/2 cup bean sprouts
8 green and red lettuce leaves
4 shiso leaves
Fresh basil leaves Fresh cilantro leaves Fresh dill sprigs
Fresh mint leaves Instructions: For the nuoc cham sauce: Pound the garlic and cl in a large mortar with a pestle until pasty. Whisk in the fish sauce, sugar, lime juice, and 1 cup water until the sugar dissolves. Transfer to a serving bowl for dipping. For the banh xeo: Whisk the flour together with the scallion, salt, turmeric and 1/4 cup cold water in a bowl until completely smooth. Set aside. Heat a well-seasoned 9-inch carbon steel skillet over high heat until smoking hot. Add enough oil to coat the bottom of the pan generously and swirl to lightly coat the sides, too. Add the shrimp and bacon, and cook, stirring and tossing, until the shrimp start to curl but before they become completely opaque, about 1 minute. Whisk the batter again to mix in any flour that has settled on the bottom, then ladle a spoonful into the pan. Swirl the pan to coat the bottom and an inch or so up the sides with a thin layer of the batter. Repeat two more times. Let the batter set, about 30 seconds. Drizzle the egg over the crepe and swirl the pan to evenly coat the crepe with egg. The crepe should have released from the sides of the pan; squirt oil between the crepe edges and the pan. Gently shake the pan to keep everything moving. Poke a hole in the crepe with a fork or spoon to keep it from bubbling up -- you want a flat crepe. Oil should be sputtering at the edges of the crepe; if it isn't, add more. Cook the crepe, oiling and shaking until the egg has set on top and the bottom of the crepe is dark brown around the edges and speckled on the bottom. Pile the bean sprouts on one half and fold the other half over with a spatula. Hold the folded omelet against one side of the pan and tilt the oil out the other side into a heat-safe bowl; discard. Lift the omelet out of the pan with the spatula and immediately serve with the shrimp and bacon, lettuce and shiso leaves, herbs and nuoc cham. Tear off a piece of omelet with a bunch of bean sprouts and tuck it into a lettuce leaf with a shiso leaf and some bacon and shrimp. Pluck a few fresh herb leaves of basil, cilantro, dill and mint, and stuff them in there, too. Then roll it up and dip into the nuoc cham. Eat. Repeat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15715,"Apricot and Nut Cookies with Amaretto Icing 1/2 cup (1 stick) unsalted butter, at room temperature 1/2 cup plus 2 tablespoons sugar 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 1 large egg 1 1/4 cups all-purpose flour 1/2 cup dried apricots, coarsely chopped 1/4 cup slivered almonds, toasted 2 tablespoons pine nuts, toasted 1 3/4 cups confectioners' sugar 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto) Instructions: For the Cookies: In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots, almonds, and pine nuts. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and refrigerate for 2 hours. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper. Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing. For the Icing: Place the confectioners' sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur, until the mixture is of drizzling consistency. Place the wire rack over a baking sheet. Using a spoon or fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 30 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 15716,"Strawberry Country Cake 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 2 cups sugar 4 extra-large eggs, at room temperature 3/4 cup sour cream, at room temperature 1/2 teaspoon grated lemon zest 1/2 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup cornstarch 1/2 teaspoon kosher salt 1 teaspoon baking soda 1 cup (1/2 pint) heavy cream, chilled 3 tablespoons sugar 1/2 teaspoon pure vanilla extract 1 pint fresh strawberries, hulled and sliced Instructions: Preheat the oven to 350 degrees F. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans. Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth. Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze. To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15717,"How to Make Homemade Carrot Cake | Easy Carrot Cake Cooking spray 2 cups pecan halves 2 1/2 cups all-purpose flour 1 tablespoon plus 1 teaspoon baking powder 1 1/2 teaspoons cinnamon 1/2 teaspoon freshly grated nutmeg Kosher salt 4 large eggs 2 cups granulated sugar 1 cup vegetable oil 3 cups finely grated carrots (about 1 pound carrots) 2 teaspoons pure vanilla extract 1 pound cream cheese, cut into cubes, at room temperature 2 sticks unsalted butter, cut into cubes, at room temperature 2 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract Kosher salt 1/4 cup heavy cream, cold Instructions: For the cake: Preheat the oven to 350 degrees F. Line two 9-inch round cake pans with parchment and lightly coat with cooking spray. Spread the pecans on a rimmed baking sheet and toast until light brown and fragrant, 7 minutes. Set aside 12 pecan halves to decorate the finished cake; chop the remaining pecans. Set aside 1 cup of the chopped pecans to use in the batter; reserve the rest for decorating the finished cake. Whisk together the flour, baking powder, cinnamon, nutmeg and 1 teaspoon salt in a medium bowl. Whisk together the eggs and granulated sugar in a large bowl until smooth, about 1 minute. Whisk in the oil until well combined. Add the grated carrots, vanilla and 1 cup chopped pecans, and mix well. Add the dry ingredients, and stir until just combined. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean and the cakes are nicely browned, about 30 minutes. Let cool on a cooling rack for 10 minutes. Loosen the edges with a spatula, turn the cakes out and let cool completely, right-side up, on the cooling rack, about 2 hours. Remove the parchment before frosting. For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment, scraping down the side as necessary, until smooth, about 2 minutes. Add the confectioners' sugar, vanilla and 1/2 teaspoon salt; gradually increase the mixer speed to medium-high, and beat until the sugar is incorporated and the frosting is fluffy and smooth, about 3 minutes. With the mixer on medium-high, add the cream a few drops at time until it's all incorporated. Continue beating for 1 more minute until the frosting is slightly lighter in color and creamy. To assemble: Place one of the cake layers on a serving plate, and spread 1 cup of the frosting over the top. Top with the other layer, and use the remaining frosting to frost the top and sides of the cake. Arrange the 12 whole pecans on top of the cake like the numbers on a clock face, and sprinkle the remaining chopped pecans in between. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 15718,"Potato Salad with Roasted Red Peppers 2 pounds small red bliss potatoes Kosher salt 4 tablespoons canola oil 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 1/2 teaspoon agave syrup 1 clove garlic, minced Freshly cracked black pepper 1/3 cup roasted red peppers, julienned 1 cup finely sliced scallions, optional garnish Instructions: In a medium pot, add the potatoes, some salt and water to cover. Bring to a boil. Cook the potatoes until just tender, 12 to 15 minutes. Strain and halve the potatoes.
In a small glass jar, combine the oil, mustard, vinegar, agave syrup and garlic. Shake vigorously until emulsified. Taste, and season with salt and pepper.
To assemble: Combine the potatoes and red peppers in a large mixing bowl. Toss with the vinaigrette. Season with salt and pepper. Garnish with the scallions, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15719,"Grilled Sardines 6 medium sized fresh sardines 1/2 handful coarse sea salt 2 baking potatoes, like russets 2 red bell peppers 1/4 cup Portuguese olive oil, plus 1/4 cup 1/8 cup white wine vinegar 1/2 onion, thinly sliced 2 garlic cloves, thinly sliced Salt and white pepper Instructions: Scale and gut the sardines (you can have your fishmonger do this). Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool. Roast 2 red bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers. Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Season with salt and pepper, to taste. Preheat a grill. Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks. Place 3 sardines on each plate with 2 potato halves and some red pepper salad. For decoration and extra flavor, sprinkle with some thinly sliced onions and garlic over the sardines and drizzle with remaining olive oil. The ideal accompaniment for this dish is some Portuguese rolls and a nicely chilled Vinho Verde Portuguese wine. ","[Albarino, Vermentino, Gruner Veltliner, Sauvignon Blanc]

" 15720,"Kiwi Parfait 2 kiwis, 1 sliced and 1 finely diced 1 small angel food cake, cut into small circles 1 pint heavy whipping cream, whipped to light peaks 1 pint of pre-made chocolate ganache, store bought 2 each strawberries, raspberries and blackberries Instructions: In a Champagne glass, begin layering the sliced kiwi, cake and whipped cream until you reach the top of the glass. Finish with a spoon of cream and chopped kiwi. In the microwave, melt the chocolate according to directions. Fill a small piping bag with the chocolate and pipe a message onto the serving plate. Arrange the berries around the message and place the parfait in the center. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 15721,"Second Time Around, Lamb and Beet Salad 4 medium beets, boiled in their jackets Mayonnaise to taste; Indian chutney or pickle 1 teaspoon each of grated ginger and garlic 10 ounce package thawed frozen \petite\ peas 2 tablespoons chopped mint 2 cups leftover lamb, fat removed, cubed Salt and freshly grated pepper 2 to 4 oranges, cut into supremes Mint for garnish Instructions: Peel the beets and slice thinly. In a mixing bowl combine the mayonnaise, chutney or pickle, grated ginger and garlic. Add peas and mint and season with salt and pepper. Stir in lamb and season again. Make a ring of alternate slices of beet and orange and center meat salad inside; garnish with mint. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]" 15722,"Baked Chicken Dinner 1 whole chicken, 4 pounds, washed and patted dry 2 cloves garlic Salt Pepper Fresh herbs: tarragon, rosemary or thyme 6 tablespoons butter 1 onion, peeled and halved 3 parsnips, peeled and chopped into 3-inch pieces 3 carrots, peeled and chopped into 3-inch pieces 3 potatoes, quartered 2 tablespoons olive oil Splash white wine 1 cup chicken stock Chopped fresh herbs Salt Pepper Instructions: Preheat oven to 425 degrees. Remove giblet bag from chicken's cavity. Season cavity well with salt and pepper. Chop up garlic with salt and herbs. Mash garlic mixture with butter. Slide butter mixture under breast skin of chicken and next to legs. Stuff cavity with onion and whole herbs. Place chicken into roasting pan. Roast for 30 minutes at 425 and then reduce heat to 375. In a large bowl, toss vegetables with olive oil and add to roasting pan. Roast chicken for another 40 minutes. Occasionally baste chicken with pan juices. To check chicken for doneness, prick leg with knife and press to see juices. If the juices run clear, then the chicken is done. Remove from oven and let sit for 15 minutes. Remove roasted vegetables to a side dish and keep warm in oven. Place roasting pan on stove burner over medium heat. Add wine and chicken stock. Stir and rub bottom of pan to scrape up brown bits. Bring to a simmer and season with salt and pepper. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15723,"Gai Yang: Grilled Chicken 3 coriander roots, scraped and chopped Pinch salt 4 garlic cloves, peeled 10 white peppercorns 2 small chickens, about 12 ounces - Poussin or Cornish game hens 3 tablespoons fish sauce Large pinch palm sugar 1/4 cup scraped and chopped coriander root Salt 1/4 cup garlic cloves, peeled 1/2 cup long red chiles, deseeded if desired 2 cups white vinegar 1 1/2 cups white sugar 2 cups water Instructions: Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours. For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool. Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 15724,"Fried Okra 1 pound small pods fresh okra, topped and tailed 1 cup yellow cornmeal Salt and freshly ground black pepper to taste 1/2 cup bacon drippings, for frying (see Note) Instructions: Wash the okra, cut it into 1/2-inch rounds, and place it in a small brown paper bag or plastic bag. Add the cornmeal and salt and pepper and shake to coat the okra with the cornmeal and seasoning mixture. Heat the bacon fat in a large, heavy skillet. Drop in the okra pieces a few at a time and fry until golden brown, turning frequently so that they are browned on all sides. Drain on paper towels and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15725,"Steamed Alaska King Crab with Chardonnay-Lemon-Herb Splash 3 pounds Alaska King Crab legs, thawed or frozen 1 cup Chardonnay 1 cup water 1 lemon, cut into 8 slices Chardonnay-Lemon-Herb Splash (recipe follows) Chardonnay-Lemon-Herb Splash: 6 Tablespoons extra-virgin olive oil 2 Tablespoons fresh lemon juice 2 Tablespoons Chardonnay 2 teaspoons minced lemon zest 2 teaspoons minced fresh rosemary 1 Tablespoon minced fresh basil 1 Tablespoon minced parsley 1/8 teaspoon dried red pepper flakes 1 teaspoon minced garlic 1/4 teaspoon salt Instructions: Make the Chardonnay-Lemon-Herb Splash ahead and keep refrigerated. Bring it to room temperature and stir it well before serving. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs into smaller sections with a large knife or clean kitchen scissors, if desired. In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through. Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side. Mix all the ingredients well. Makes 3/4 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15726,"Seared Spice-Rubbed Sea Scallops 1 cup finely chopped mustard greens 1 cup fresh parsley, chopped 1 cup fresh mint, chopped 1/2 cup fresh tarragon, chopped 2 tablespoons capers, chopped 4 anchovies in oil, finely chopped
2 cloves garlic, finely chopped Grated zest of 2 lemons 1 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 tablespoon Spanish smoked paprika 1 teaspoon packed light brown sugar 1 teaspoon ground cumin 1/2 teaspoon ground fennel seed 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder Kosher salt 12 large sea scallops, patted dry (about 1 pound 2 ounces)
Freshly ground pepper 1 tablespoon canola oil
1/4 cup grated Cotija cheese Thinly sliced Fresno chiles, rocoto or aj paclhile paste, and microgreens, for garnish Instructions: Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops. Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno cl slice. Serve with cl paste and garnish with microgreens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 15727,"Lobster Salad 2 Maine lobsters (about 1 1/2 pounds each) 3 bay leaves 4 sprigs thyme 1 teaspoon red pepper flakes 1 teaspoon Hungarian paprika 10 sprigs parsley 15 black peppercorns 4 lemons, plus wedges for serving Kosher salt 2 large pasteurized egg yolks 1 clove garlic 4 teaspoons dijon mustard 1/4 cup champagne vinegar 2 teaspoons hot sauce 2 cups canola oil 1/2 cup diced celery 2 teaspoons minced fresh tarragon 2 teaspoons minced fresh chives, plus more for serving Butter lettuce leaves, for serving Instructions: Make the poaching liquid: Freeze the lobsters for 20 minutes. (This sedates them and makes them more manageable.) Meanwhile, combine 1 gallon water, the bay leaves, thyme, red pepper flakes, paprika, parsley and peppercorns in a large pot. Halve the 4 lemons; squeeze the juice into the pot and then add the halves. Season the liquid with salt until it tastes as salty as the ocean. Bring to a boil; reduce the heat to a simmer. Kill the lobsters: This is the most humane method: Position the point of a knife on the middle of the back of the head; push the point straight down through the shell and lower the knife through the head. (The lobster may continue to move for a few minutes.) Poach the tails and claws: Hold each lobster over the pot of simmering liquid and twist the tail away from the body. Put the tails in the pot and cook 3 minutes, then twist off the large claws (with the knuckles attached), add to the pot and cook 7 more minutes. Transfer the lobster tails and claws to a bowl with tongs; let cool to room temperature. Make the aioli: Put the egg yolks, garlic, mustard, vinegar, hot sauce and 1 1/2 teaspoons salt in a food processor; pulse to combine. With the motor running, add the canola oil in a slow, steady stream and process until thick and creamy. Scrape into a bowl and set aside. Shell the lobsters: Stand each claw on one of its narrow edges and whack the top with a knife. Wiggle the knife until a crack runs through the claw. Repeat on the opposite edge, if necessary, to make the crack bisect the shell. Pull the claw apart and remove the meat. Insert the handle of a spoon into each knuckle and twist to pull out the meat. Lay each tail on its side. Put the palm of your hand on top, then press that hand with the heel of your other hand until the shell cracks. Hold the tail with the underside facing up. With your thumbs, grab the edges of the bottom of the shell. Bend back the edges of the shell to crack open the underside and remove the tail meat. Chop the lobster meat: Pull the flat piece of cartilage from the middle of each piece of claw meat and discard. Halve each tail lengthwise and clean out any visible vein or roe. Cut the claw, knuckle and tail meat into bite-size pieces. Make the salad: Combine the lobster meat, celery, about 1/4 cup aioli, the tarragon and chives in a bowl; toss. (Cover and refrigerate the rest of the aioli for up to 4 days.) Scoop the lobster salad onto butter lettuce leaves and sprinkle with more chives. Serve at room temperature with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 15728,"Ponzu Salmon Rice Bowls 3 cups frozen cooked brown rice 1 pound skin-on salmon fillets
Kosher salt and freshly ground pepper 1/4 cup plus 1 tablespoon ponzu sauce 2 tablespoons toasted sesame oil 2 tablespoons finely chopped pickled ginger, plus 1 tablespoon brine 1/2 teaspoon wasabi paste 3 Persian cucumbers, thinly sliced 4 cups baby kale salad mix 8 strips salted seaweed snacks, torn into small pieces 2 teaspoons toasted sesame seeds Instructions: Heat the brown rice as the label directs; let cool slightly. Meanwhile, preheat the broiler and line a baking sheet with foil. Place the salmon skin-side down on the baking sheet and season with salt and pepper. Brush with 1 tablespoon ponzu sauce. Let sit at room temperature, 10 minutes. Whisk the remaining 1/4 cup ponzu sauce with the sesame oil, pickled ginger and brine and wasabi paste in a large bowl. Set aside 3 tablespoons of the dressing for topping. Toss the rice with the remaining dressing; season with salt and pepper. Broil the salmon until just cooked through and lightly charred on top, 5 to 8 minutes, depending on the thickness. Flake the salmon into large pieces, discarding the skin. Divide the rice mixture among bowls. Top with the salmon, cucumbers and salad mix. Drizzle with the reserved 3 tablespoons dressing. Season with salt and pepper. Top with the seaweed and sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 15729,"Twice Baked Sweet Potato: Food Network 6 sweet potatoes, even in size and scrubbed 4 tablespoons brown sugar 4 tablespoons butter, room temperature 4 ounces cream cheese, room temperature 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger Salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula. Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 15730,"Hushpuppies Peanut oil, for frying 1 cup yellow cornmeal 3/4 cup self-rising flour 1 teaspoon kosher salt, plus more to taste 1/2 teaspoon sugar 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika 1/2 small Vidalia onion, finely grated 4 scallions, thinly sliced 1 cup buttermilk 1 large egg, beaten 1/4 cup grated cheddar cheese Instructions: Preheat 2 inches peanut oil in a deep-fryer or Dutch oven to 375 degrees F. Whisk the cornmeal, flour, 1 teaspoon salt, the sugar, cayenne and paprika in a large bowl to get rid of the lumps. (No one likes a lumpy hushpuppy.) Mix in the remaining ingredients, stirring well to combine. Dip 2 spoons into a mug of water (this allows the batter to come clean off). Scoop up about 1 1/2 tablespoons of the batter and carefully slide it into the hot oil, working in batches. Fry the scoops of batter 3 to 5 minutes, or until golden brown and cooked all the way through (test the first one for doneness). Remove and drain on a paper towel-lined baking sheet, seasoning with salt as soon as they come out of the fryer. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15731,"Sausage, White Bean and Tortellini Soup 1 tablespoon olive oil 4 ounces hot or sweet Italian sausage, removed from casings 1 onion, chopped 1 medium rib celery, chopped (about 2/3 cup) One 15-ounce can white beans, such as cannellini or navy, rinsed and drained One 15-ounce can diced tomatoes 2 cups low-sodium chicken broth One 8- to 9-ounce package of your favorite refrigerated tortellini Kosher salt and freshly ground black pepper 1/4 cup prepared pesto Grated Parmesan, for serving Instructions: Heat the oil in a medium pot over medium heat. Add the sausage and cook, breaking the meat up with a wooden spoon, until browned, about 4 minutes. Add the onions and celery and continue to cook, stirring, until the vegetables are softened, about 5 minutes. Add the beans, tomatoes, broth and 4 cups water and increase the heat to medium-high to bring to a simmer. Continue to simmer, adjusting the heat if necessary, until the vegetables are tender, about 10 minutes.
Add the tortellini and continue to cook until they are tender, about 10 minutes. Season to taste with salt and pepper. Serve in bowls topped with a spoonful of pesto and a sprinkle of grated Parmesan. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 15732,"Torta of Smoked Catfish 2 smoked catfish fillets 16 ounces cream cheese 2 lemons, juiced 2 teaspoons hot pepper sauce 4 green onions, chopped 1 tablespoon capers, drained 1 hard boiled egg, minced Lemon slices, for garnish Mint leaves, for garnish Instructions: Chop the smoked catfish fillets and set aside. In an electric mixer, place the cream cheese, lemon juice, and hot sauce. Mix until the cream cheese is fluffy and soft. On a footed cake plate, make a round of the cream cheese mixture at least 1 to 2 inches inside the edge of the plate. Smooth and flatten the first layer of the torta. Sprinkle 1/2 of the chopped catfish over the cream cheese. Add a sprinkle of green onions, approximately 1/2, on top of the chopped fish. Put the second layer of cream cheese on top, smoothing carefully. Cover with the rest of the green onions and catfish. Scatter the drained capers evenly over the Torta. Cover carefully and refrigerate until needed. Try to assemble a few hours before using so that the flavors have a chance to blend. Just before serving, sprinkle the minced egg over the top and garnish the torta with lemon slices and mint leaves. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 15733,"Tomatillo Empanadas 1 large ear sweet corn, shucked 5 ounces pepper Jack cheese Kosher salt 1 1/4 cups vegetable oil 10 empanada wrappers, plain or with annatto 5 ounces tomatillos, husked (about 4 medium) Instructions: Preheat the broiler and line a baking sheet with foil. Halve the tomatillos and place them cut-side down on the foil. Broil until softened and lightly charred in spots, 3 to 4 minutes. Flip and broil again until golden brown but not black (the tomatillos should be tender but not mushy), 2 to 3 minutes more. Transfer to a cutting board, cool slightly, then chop the tomatillos coarsely.
While the tomatillos are broiling, stand the ear of corn in a bowl with a flat bottom and slice the kernels off right into the bowl. Grate the cheese on top of the corn. Add the chopped tomatillos and a big pinch of salt, and then toss to combine.
Heat the oil in a 10-inch, high-sided skillet over medium heat until a deep-fry thermometer inserted in the oil registers 340 degrees F.
Have a little bowl of cool water on hand. Lay the empanada wrappers on a cutting board. Place 2 heaping tablespoons of the tomatillo filling in a short strip in the center of one wrapper. Then brush a little water on the bottom edge of the wrapper and fold the top half over, creating a half-moon shape. Press to seal with your fingers, and then crimp the edges with a fork. Repeat with the remaining filling and wrappers.
Fry the empanadas, 5 at a time, until golden brown, 5 to 6 minutes. Flip and fry until deep golden brown, another 2 to 3 minutes. Drain on a rack and serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 15734,"Roasted Pears in Red Wine and Cinnamon Glaze 2 tablespoons honey 2 tablespoons light brown sugar 2 tablespoons light-bodied red wine, like Beaujolais 1/2 teaspoon cinnamon 6 medium pears, ripe but firm, peeled, quartered, and seeded 3/4 cup sliced almonds 1/4 cup sugar 1 large egg white Instructions: Preheat the oven to 400 degrees F. Combine the honey, sugar, wine, and cinnamon in a 9-inch baking dish. Add the fruit and toss to coat. Roast until tender, 20 to 30 minutes. When the fruit is cooked, remove it from the pan, and reduce the oven temperature to 350 degrees F. Meanwhile, toss the almonds and sugar together, then add the egg white, and mix well to coat. Lightly grease a baking sheet and spread the almond mixture on it. Bake the almonds, turning them with a spatula every 5 minutes, until golden brown and caramelized, about 10 to 12 minutes. Serve the fruit warm or at room temperature, with the almonds sprinkled on top. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 15735,"Candy Corn Cocktail 2 oz. SKYY Infusions Pineapple 1.5 oz. Orange Sherbet, softened 1 oz. Pineapple Juice 1 oz. Milk 1 oz. Simple Syrup Instructions: Combine SKYY Infusions Pineapple and pineapple juice in cocktail shaker with ice. Strain over fresh ice into a clear Collins glass. Combine softened orange sherbet and ice in a cocktail shaker and shake vigorously. Strain, and pour over bar spoon to layer in the rocks glass. Then, combine simple syrup and milk in cocktail shaker and shake vigorously. Layer milk mixture on top of sorbet mixture. ","[Chardonnay, Moscato, Riesling]" 15736,"Steamed Green Beans with Pine Nuts 1 pound greens beans, ends trimmed 3 tablespoons pine nuts 2 tablespoons butter Salt, to taste Instructions: Steam green beans for 7 minutes. Meanwhile toast pine nuts in pan, until lightly golden, Add green beans and 2 tablespoons butter to pan and cook until just warm. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15737,"Pretzel Spider Webs 80 pretzel sticks 2 cups white candy melting wafers
1/2 cup Halloween sprinkles
Chocolate spiders, optional
Instructions: Line two sheet pans with parchment paper. In sets of 8, arrange the pretzel sticks into the spokes of 10 webs, with the centers touching and the outer edges spaced. Melt the melting wafers according to the package instructions, approximately 2 minutes in a microwave or 3 to 5 minutes over a double boiler. Transfer to a piping bag and cut the tip to create a small hole. Pipe a small amount of the melted candy onto the center of each web where the pretzels meet; this will hold the webs together. Then pipe a web pattern by starting in the center and spiraling out to the edges. Go around the outer edges a couple times to create a firm border. Carefully spoon over the sprinkles. Repeat with the remaining webs. Place chocolate spiders in the center, if using. Let set 1 hour. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 15738,"Fresh Grape Sangria 1/2 cup plus 2 tablespoons sugar 1 cup red seedless grapes
1 cup green seedless grapes
2 cups Concord grape juice
1/4 cup brandy
1 bottle cold pinot grigio
4 sprigs fresh mint
1 lemon, sliced
1 lime, sliced
1 orange, halved and sliced
Instructions: Combine 1/2 cup sugar and 1/2 cup water in a small pot and bring to a boil over medium heat. Boil 1 minute, swirling the pot occasionally, to make sure the sugar is dissolved, then transfer the syrup to a heat-proof container. Cool. The simple syrup will keep for a few weeks sealed in the refrigerator. Put the grapes and 2 tablespoons sugar in the bottom of a large serving pitcher and muddle to crush them. Stir in the grape juice and brandy, and then the pinot grigio. Taste, and add the simple syrup to sweeten, as desired. Stir in the mint and lemon, lime and orange slices. Chill for at least 4 hours. Serve over ice in large wine glasses. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Rioja]" 15739,"The Shrimp Cocktail 32 shell-on (21 to 25 count) tiger shrimp 1/4 cup kosher salt 1/4 cup sugar 1 cup water 2 cups ice 1 (14 1/2-ounce) can diced tomatoes, drained 1/2 cup prepared chili sauce 4 tablespoons prepared horseradish 1 teaspoon sugar Few grinds fresh black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil Sprinkle Old Bay seasoning Instructions: Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact. Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired. Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately. Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15740,"Tam Khanun 1 ounce rendered pork fat 1 tablespoon smashed fresh garlic
2 ounces fresh ground pork
1 tablespoon kaeng awm curry paste
125 grams young jackfruit, boiled (see Cook's Note) 1/2 teaspoon kosher salt
1/2 cup cherry tomatoes, halved
1/2 ounce fish sauce
1 teaspoon lime leaf chiffonade
4 tablespoons mixed herbs, such as cilantro, green onion or sawtooth 1 tablespoon fried garlic 15 grams khaep muu (whole) 3 toasted phrik kaliang Instructions: Heat the pork fat in a pan over medium heat. When hot, add the garlic, pork and curry paste. Turn the heat to low and cook, stirring occasionally to break up the pork, for about 5 minutes until fragrant. While cooking do the following: Pound the jackfruit with the salt in a large mortar and pestle until the jackfruit has been smashed into shreds. Add the tomatoes, fish sauce and lime leaf and pound until combined with the jackfruit but still holding some of their shape. Add to the pan, scraping the mortar with a spatula or spoon to get all the food out. Cook together for about 2 minutes to combine flavors. Taste; it should be rich, a bit salty and a bit sour from the tomatoes. Add 2 tablespoons of the mixed herbs and mix together. Turn onto plate in a mound. Top with the remaining mixed herbs, fried garlic, khaep muu and phrik kaliang. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15741,"Creamy Mushroom Soup 4 tablespoons salted butter 1 1/2 pounds mushrooms, sliced
Kosher salt and freshly ground black pepper 4 cloves garlic, minced
2 stalks celery, thinly sliced 2 sprigs fresh thyme, leaves picked 1 medium onion, diced
2 tablespoons all-purpose flour
3/4 cup sherry
4 cups vegetable stock
1/2 cup heavy cream
2 teaspoons balsamic vinegar
Roughly torn fresh parsley, for serving
Crusty bread, for serving
Instructions: Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving. In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook. Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes. Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings. Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15742,"Pralines 1 cup sugar 1 cup brown sugar 1 cup cream 2 tablespoons butter 1 1/2 cups roasted chopped pecans Instructions: In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool. ","[Chardonnay, Riesling, Port]" 15743,"Eggs Benedict 3 egg yolks Juice of 2 whole lemons 2 sticks butter, melted and slightly cooled Dash of salt Cayenne pepper 4 whole eggs 2 English muffins, split, toasted and buttered 4 slices Canadian bacon, warmed in a skillet Dash of paprika Instructions: Add the egg yolks to a blender or a food processor. Add in the lemon juice and blend for several seconds. With the blender on, slowly drizzle in the melted butter. Turn off the blender and add in a little salt and cayenne. Whip it again until combined. Set this aside for a minute. Next, poach an egg by gently cracking an egg into simmering, slightly bubbling water. Leave the egg alone for 2 to 2 1/2 minutes, and then remove it with a slotted spoon and carefully place it on a plate. Repeat with the remaining eggs. To serve, place a buttered, toasted English muffin half on a plate. Top the English muffin with a warm slice of Canadian bacon. Place the warm poached egg on top. And then drizzle on some warm hollandaise. Sprinkle a little paprika on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15744,"Pumpkin Sticky Buns with Pecan Bourbon Caramel Goodness Nonstick cooking spray 1/2 cup butter 1 tablespoon active dry yeast 1/4 cup warm water 1 cup warm whole milk 1/2 cup granulated sugar 22 ounces solid pumpkin puree, divided 1 1/2 teaspoons kosher salt 5 1/4 cups unbleached all-purpose flour, plus 1/4 cup as needed, plus more for flouring 1 cup dark brown sugar 2 teaspoons ground cinnamon 1/2 ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt Pinch cloves 6 ounces unsalted butter, room temperature 8 ounces unsalted butter, room temperature 1/2 cup dark brown sugar, packed 6 tablespoon light corn syrup 1/2 teaspoon kosher salt 1/3 cup bourbon 2 cups pecan halves, lightly toasted Instructions: For the sticky buns: Melt the butter in heavy-bottomed saucepan over medium-high heat until it foams, about 5 minutes. As soon as it subsides and begins to have a nutty aroma, pull the saucepan immediately off the heat. The butter will burn quickly so be careful. Set aside to cool. Begin making the sticky dough in a large mixing bowl by sprinkling the yeast over the warm water. Let the yeast sit until slightly foamy and creamy, 5 to 6 minutes. Heat the milk and sugar in a small saucepan over low heat just until the sugar dissolves. Add the browned butter and set aside to cool. Add the cooled milk mixture to the yeast and whisk to combine. Add 15 ounces of the pumpkin puree and the salt and mix with a spatula. The dough will become sticky. Start adding the flour, one cup at a time until you have added all the flour. Feel the dough and if it's really soft, add an additional 1/4 cup flour. Mix the dough with your hands. While still in the bowl, keep folding the dough onto itself, 2 to 3 minutes. Place the pumpkin dough in a larger lightly-oiled bowl. Cover the bowl with plastic and allow the dough to rise until it's doubled in size, 1 to 2 hours depending on the temperature in your kitchen. I place my dough in the laundry room, it's the warmest place in my house. When the dough has doubled in size, punch down the dough and either cover and chill the dough overnight or use it right away. In a medium bowl, combine the brown sugar, cinnamon, ginger, nutmeg, salt and cloves. Toss to mix and set aside. Divide the dough into 2 equal pieces. Remove one piece at a time while keeping the other half covered with plastic wrap. Lightly flour a work surface. Shape the dough into a rectangle. Since the dough is super soft, you may need additional flour. Keep in mind too much flour will make the dough heavy and dry. Roll each piece of dough into a 12- by 18-inch rectangle. Brush off any excess flour. Spread half the softened butter on each rectangle of dough, leaving a 1-inch border across the top length of the dough, followed by the remaining 7 ounces pumpkin puree - it will be messy, that's ok - and then half the brown sugar mixture. Starting with the wider edge, start rolling the dough from the bottom upwards. Roll this as tightly as you can. When you come up to the 1-inch border, slightly pinch it together. Once completed, set the first log on a baking pan and chill while rolling the remaining dough. Repeat the steps with the remaining dough, making sure to chill each log in between. These logs can be chilled overnight or for 2 hours if you want to bake them the same day. These are much easier to cut when cold. For the caramel: While the dough is chilling, place a small pan over low heat and melt the butter. Add the brown sugar, corn syrup and salt. Increase the heat to medium and whisk until the sugar and syrup are dissolved, 3 to 4 minutes. Remove from the heat, whisk in the bourbon. The caramel should look shiny. If not, put back on the heat for 1 minute. Preheat the oven to 350 degrees F. Spray the muffin pans. Pour about 1 1/2 tablespoon of the warm caramel into each muffin mold. Drop 2 to 3 toasted pecan halves into the caramel. Set aside and allow the caramel to cool to room temperature. Set aside the extra caramel sauce and pecans. Cut each log of buns into eight 1 1/2-inch slices. Round up the buns and fit them into pans, cover with a damp cloth and place in a warm spot until they double in size, about 30 minutes. Bake the buns, 22 to 25 minutes. It's a bit hard to test for doneness due to the sticky (and yummy) caramel. I tend to slightly under-bake them by 1 to 2 minutes rather than over-bake. Carefully remove the buns from the oven and allow them to cool in the pan, 5 to 10 minutes. Place a baking pan on top of the muffin pan and quickly invert. The buns should slowly unmold. Reheat 1 to 2 minutes if they are sticking. Author: Hedy Goldsmith Date: August 2012 Before serving, toss the remaining pecans with the caramel sauce and add spoonfuls over the tops. These are best eaten warm, not hot, out of the oven. Cook's Note: Use extra-large muffin pans to bake perfectly shaped sticky buns. Project: CC web commissioned recipes ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15745,"Roasted Rack of Silverton Lamb 'en Crepinette' with Oregon Hazelnuts, Morels and Wild Nettles with Organic Wheat Berry Pilaf 2 ounces morel mushrooms, rinsed and quartered Clarified butter 1 clove garlic, minced Salt and pepper Thyme sprig 2 ounces wild nettles, blanched and shocked, squeezed dry and roughly chopped 1 shallot, minced 1 to 2 ounces ground lamb 1 ounce hazelnuts, roasted and roughly chopped 1 tablespoon chopped parsley 1 teaspoon chopped thyme 1 teaspoon chopped savory 1 ounce bread crumbs 1 egg, beaten 1 rack lamb Caul fat, as needed Wheat Berry Pilaf, recipe follows 1 cup organic wheat berries 2 quarts water Pinch salt 1 tablespoon butter, plus 1 tablespoon 2 tablespoons minced shallots 2 tablespoons minced carrots 2 tablespoons minced celery 1/2 tablespoon minced garlic Salt and pepper 1 ounce lamb jus or chicken stock Albumen, or powdered egg white, as needed to thicken Thyme leaves Instructions: Saute morels in clarified butter until softened and liquid is released. Add 1/2 clove of garlic, salt, pepper, and thyme sprig. Remove from the heat and chill. Dice finely and reserve. Saute the nettles and the remaining 1/2 clove of garlic in a little clarified butter. Season with salt and pepper. Remove from the heat and cool. When cooled, mix with the cooled morels. Mix the shallots, ground lamb, hazelnuts, herbs, and bread crumbs in a small bowl. Moisten with the egg until the mixture reaches a spreadable consistency. Chill. Taste the ground lamb mixture by sauteing a small portion to check for seasonings. Season the rack of lamb and sear until golden brown on all sides in clarified butter. Allow to cool on a rack. On a flat surface lay out a sheet of plastic wrap, on top of the plastic, lay a sheet of the caul fat. Season the lamb rack again with salt and pepper. Spread a 1/4-inch layer of the ground lamb mixture on the caul fat, and place the lamb rack (loin side) on the mixture. Spread a little more of the mixture onto the lamb to provide a nice ring around the caul fat. Wrap the caul completely around the lamb rack, taking care not to tear the caul fat. Season with salt and pepper. Preheat the oven to 375 degrees F. Heat a heavy saute pan and place the rack, saddle-side up, in the pan. Baste the rack with the pan juices. To cook caul fat and cause it to shrink, turn the rack over and place in the oven and roast for 10 minutes. Rest in a warm area for 10 minutes to allow the juices to reabsorb and allow the meat and ground lamb mixture to secure together. Serve with Wheat Berry Pilaf. 24 hours before, cover the wheat berries with cold water and set in refrigerator to absorb liquid. Bring 2 quarts water to a boil in a large pot, and add the wheat berries. Boil until the wheat berries have softened. Drain and allow to cool, do not rinse with cold water. At serving time, saute 1 tablespoon butter and shallots, carrots, celery and garlic until soft. Add the wheat berries when the aromatics are cooked and saute briefly to coat the berries with the seasonings. Check for salt and pepper. Deglaze with the lamb jus and add the rest of the butter, the albumen and reduce until syrupy. Stir in the thyme leaves and serve immediately. ","[Rhone Blends, Pinot Noir, Barolo, Tempranillo]" 15746,"The Best Chicken Tikka Masala 1 1/4 cup whole milk yogurt 1 tablespoon finely grated ginger
4 teaspoons kosher salt
1 teaspoon Kashmiri red chili powder (see Cook's Note)
1 teaspoon garam masala
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric 2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
4 tablespoons ghee (see Cook's Note) 1 large onion, sliced
2 serrano chiles, stemmed, seeded and chopped
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
2 teaspoons dried whole fenugreek leaves (see Cook's Note)
2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder
1 teaspoon Hungarian paprika
One 28-ounce can whole peeled tomatoes
1/4 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving
Instructions: For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.) For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.)\u202fRemove the center cap from the lid and\u202fplace it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.\u202fAdd 1/4 cup heavy cream and puree until creamy.\u202fPour into a clean pot\u202fand bring to a simmer. Season with salt.\u202f\u202f
Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
Top the chicken and sauce with cilantro. Serve with rice and naan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15747,"Peanut Butter Glazed Popcorn Crisco? Original No-Stick Cooking Spray 2 (2.8 to 3.0 oz.) bags microwave popcorn, popped 1 cup Jif? Extra Crunchy Peanut Butter or Jif? Creamy Peanut Butter 1 cup light corn syrup 3 tbsps. butter 1/4 tsp. salt 1 tsp. vanilla extract Instructions: HEAT oven to 300 degrees F. Spray rimmed baking sheet with no-stick cooking spray. PLACE popped popcorn in a very large bowl or Dutch oven. COMBINE peanut butter, corn syrup, butter and salt in a medium saucepan over medium heat, stirring constantly, until mixture begins to boil. Remove from heat, add vanilla and stir to combine. POUR warm peanut butter mixture over popcorn, stirring gently to combine. When all popcorn appears evenly coated with peanut butter mixture, spread evenly on prepared baking sheet. BAKE 20 to 25 minutes, stirring occasionally. Remove from oven and allow to cool. May be stored in airtight container for up to one week. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 15748,"Mustard and Collard Greens 8 slices bacon, chopped 1 tablespoon extra-virgin olive oil 8 cups mustard and collard greens, tough stems discarded, rinsed and chopped Salt and freshly ground black pepper 1 to 2 cups chicken broth Instructions: In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary. Re-season, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15749,"Beef and Noodle Soup \a la Vietnamese
1 pound boneless sirloin, fat removed and cut into fine julienne 2 cloves garlic 1-inch piece ginger, peeled 1 stick cinnamon 2 quarts water 1 large bunch cilantro 1/4 pound vermicelli or capellini broken into 2-inch lengths Salt, to taste 2 tablespoons fresh lime juice 2 cups fresh bean sprouts 1/2 teaspoons dried red pepper flakes Instructions: Combine beef, garlic, ginger, cinnamon and 2 quarts water. Bring to a boil, skim off scum. Reduce heat to low and simmer gently until meat is tender, about 45 minutes. Continue skimming and keeping level of liquid constant by replenishing with fresh water. Meanwhile, rinse and chop the cilantro. When meat is tender, remove garlic, cinnamon and ginger. Add noodles and simmer until tender, about 5 minutes. Remove soup from heat, stir in salt, lime juice, bean sprouts, pepper and cilantro. Adjust seasoning and serve piping hot. ","[Cabernet Sauvignon, Shiraz, Malbec, Tempranillo]" 15750,"Upside-Down Citrus Cake 4 tablespoons unsalted butter, plus more for the pan 1 small to medium grapefruit
1 navel orange
1 Cara Cara or blood orange
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon orange liqueur, optional
1 3/4 cups all-purpose flour 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
Instructions: For the topping: Preheat the oven to 350 degrees F. Generously butter a 9-inch round cake pan and line the bottom with parchment paper. Use a fine grater to zest 1 teaspoon zest from each of the citruses (for a total of 1 tablespoon zest). Reserve the zest for the cake. Cut the top and bottom off of each citrus and place them with a flat side on the cutting board. Then, following the curve of the fruit, use a sharp knife to cut off the peels and as much of the white pith as possible. Slice the fruit crosswise into 1/4-inch thick rounds; carefully remove any seeds. Combine the butter and sugars in a small saucepan and warm over medium-low heat until melted. Pour into the prepared cake pan and spread evenly. Top with the citrus rounds so that they fit very snugly and are slightly overlapping (you may not use every slice). Drizzle with the orange liqueur, if using. For the cake: Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Put the butter, sugar and reserved zest in another bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Beat in the vanilla. Add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour; mix until just combined. Pour the cake batter over the citrus and bake until a wooden pick inserted into the center just comes out clean, 50 to 60 minutes. Run a sharp knife around the edge of the cake and let it cool for 15 minutes, then carefully invert it onto a platter, replacing any citrus that may have stuck to the pan. Serve slightly warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15751,"Grilled T-bone Lamb Chops with Fava Bean and Feta Salad 2 tablespoons kosher salt 1 tablespoon coriander seed, toasted 1 teaspoon sugar 1 teaspoon red pepper flakes 8 t-bone lamb chops 1 small bunch fresh mint, tied together for brushing Blended oil Kosher salt 8 whole fava beans, shelled 1 shallot, minced 2 cloves garlic, smashed and minced Zest and juice of 2 lemons 2 Fresno peppers, thinly sliced Extra-virgin olive oil Freshly ground black pepper 2 cups pitted kalamata olives 4 to 8 ounces crumbled feta (1 cup) 8 to 10 sprigs fresh mint, leaves torn Instructions: For the lamb: Put the salt, coriander seeds, sugar, and red pepper flakes into a mortar and pestle and crush to blend. Place the lamb chops on a wire rack set over a baking sheet. Liberally season the chops on both sides with the spice blend. Allow to sit in the refrigerator, covered, for at least 8 to 24 hours before grilling, if possible. This will act as a quick cure, adding more flavor to the lamb when it's cooked. Preheat a grill to medium-high heat. Put about 1/2 to 1 cup blended oil into a small bowl. Use the small bunch of mint as a brush and brush the oil onto one side of each lamb chop. Place the oiled-side of the lamb face down on the hot grill. Brush the second side or top of the lamb chop with oil and allow to cook until an instant-read thermometer inserted into the thickest part of the meat reaches 125 to 130 degrees F for medium-rare to medium, about 3 to 5 minutes per side, turning once. Allow the chops to rest briefly before serving. For the Fava Bean and Feta Salad: Fill a large bowl with ice and water. Place a large pot of water over high heat and bring to a boil. Add salt to taste. Add the fava beans to the water and blanch for about 40 to 50 seconds, or to al dente. Immediately plunge the beans into the ice bath to cool. Once cooled, remove the second shell and set the shelled beans aside. To a bowl add, the shallot, garlic, and season with salt to help bring out the moisture. Add the juice of 2 lemons, sliced Fresno peppers, 1/2 to 3/4 cup extra-virgin olive oil, and freshly ground black pepper and taste. Add the olives, shelled fava beans, crumbled feta and torn mint leaves. Toss to combine. Taste for seasoning. For each serving, place 2 lamb chops onto a plate. Top with the feta salad, a drizzle of extra-virgin olive oil and zest of 1/4 lemon. ","[Syrah, Tempranillo, Garnacha, Barolo]" 15752,"Open-Faced Tuna Tea Sandwiches with White Bean Spread One 15-ounce can cannellini beans, rinsed and drained 4 ounces mascarpone, room temperature
1 teaspoon kosher salt
1 tablespoon grated lemon zest (2 small lemons) 1 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (2 small lemons) One 6.7-ounce jar tuna packed in olive oil, drained and flaked 2 ribs celery with leaves, finely chopped
3 tablespoons finely chopped fennel or 1 teaspoon fennel seed 2 tablespoons finely chopped fennel fronds 2 tablespoons finely chopped sun-dried tomatoes 1 tablespoon capers, drained and rinsed
1 tablespoon chopped fresh parsley
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon fresh lemon juice (1 small lemon) 1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 English muffins, halved, lightly toasted
1/4 cup baby arugula
Instructions: For the white bean spread: Combine the cannellini beans, mascarpone, salt and lemon zest in a food processor. Process for 30 seconds, until a paste forms. With the machine running, add the olive oil and lemon juice; continue processing until smooth, another 30 seconds. Transfer the spread to a bowl and set aside while you make the tuna salad. For the tuna salad: In a medium bowl, stir together the tuna, celery, fennel, fennel fronds, sun-dried tomatoes, capers, parsley, olive oil, lemon juice, salt and pepper. To assemble: Spread each English muffin half with 2 tablespoons of the white bean spread. Add 5 or 6 arugula leaves and top with 2 tablespoons of the tuna salad. Finish with a drizzle of olive oil. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15753,"Apple Brown Butter Tart 1 1/2 sticks cold unsalted butter, cut into pea-size pieces 1 cup flour Pinch kosher salt 1/4 cup ice water 1 1/2 sticks unsalted butter 1 cup sugar 3/4 cup flour 3 eggs 1 vanilla bean, split and insides scraped 2 tablespoons butter 6 Golden Delicious apples, peeled, cored and cut into 1/8ths 2 tablespoons sugar 1/4 cup brandy 1/2 cup golden raisins Flour, for dusting 1 egg, beaten with 1 tablespoon water Instructions: Preheat the oven to 350 degrees F. For the crust: Combine the butter, flour, and salt in a food processor. Pulse until the mixture looks like Parmesan cheese. Drizzle in half the cold water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form into a disk, wrap in plastic, and refrigerate for at least 1 hour. For the filling: In a small saucepan, melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle. Add the sugar and beat together on medium speed. Gradually add the flour. Once the flour has combined, add the eggs one at a time. Beat in the vanilla bean seeds. For the apples: In a large saute pan, melt the butter over medium heat. Add the apples and sugar and cook until the apples start to soften, 6 to7 minutes. Pull the pan off the burner and add in the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins. To assemble: Remove the dough from the fridge 15 minutes before ready to use, this will allow the dough to soften and come to room temperature. Dust a clean work surface with flour. Roll the dough out 1/8-inch thick and lay it in the tart pan with lots of overhang on the sides. Schmear half the filling into the bottom of the tart pan and top with the apple mixture. Fold the extra dough over the top of the apples. Brush the dough with the egg wash. Bake the tart in the oven until the top is golden brown and slightly crispy, 45 to 50 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15754,"Salmon with Coconut Sauce 4 tablespoons coconut oil, divided 1 tablespoon finely chopped ginger 1 teaspoon fennel seeds 1 teaspoon cardamom seeds 1 teaspoon brown mustard seeds 1 tablespoon ground coriander, plus 1/2 teaspoon to season salmon 1/4 cup to 1/2 cup chopped tomatoes 1 cup coconut milk Pinch salt and freshly ground pepper 2 (6-ounce) salmon fillets Instructions: For the sauce: Put 2 tablespoons coconut oil into a large skillet over low-med heat and then add ginger. Saute for 30 seconds and then the fennel seeds, cardamom seeds, brown mustard, seeds and ground coriander; cook for 10 seconds. Add the tomatoes and cook for 3 minutes, stirring well. Pour in the coconut milk and simmer for about 15 minutes, until sauce is thickened. Taste for seasoning and add salt and pepper, if necessary. For the salmon: Heat the remaining 2 tablespoons coconut oil in a nonstick skillet over medium-high heat. When it is hot, season the salmon fillets with 1/2 teaspoon ground coriander and a pinch of salt and pepper and then sear them on each side for 7 to 8 minutes, until they are just cooked through. Put the salmon on a plate and ladle some sauce over it. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 15755,"Hasselback Pork Tenderloin 2 tablespoons fennel seeds 1 teaspoon crushed red pepper flakes Kosher salt 1 tablespoon garlic powder 1 tablespoon Italian seasoning 2 pork tenderloins (about 1 1/2 pounds each) 3 tablespoons olive oil
1 large onion, quartered and thinly sliced crosswise
1 medium red bell pepper, quartered and thinly sliced crosswise 1 medium yellow bell pepper, quartered and thinly sliced crosswise 1 tablespoon apple cider vinegar 8 slices provolone cheese (about 8 ounces) 2 tablespoons fresh flat-leaf parsley, chopped Instructions: Grind the fennel seeds and red pepper flakes together in spice grinder or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in the Italian seasoning, garlic powder and 1 tablespoon salt. Cut each tenderloin in half crosswise to make 4 equal pieces. Rub the fennel mixture all over pork and let sit at room temperature, uncovered, 1 hour, or chill up to 8 hours. Position a rack in center of oven preheat to 400 degrees F. Heat oil in a large cast iron skillet over medium high and cook onion and peppers, tossing occasionally, until they begin to soften, 5 about minutes. Stir in vinegar and season with salt. Let sit until cool enough to handle. Using a sharp knife, cut slices across each tenderloin, about 3/4-inch apart going as deep as possible but without cutting all the way through. Stuff about a tablespoon of onion mixture in between each slit arranging the vegetables neatly so that there is little overhanging the sides of the tenderloin. Repeat with remaining pork and vegetables. Transfer the stuffed tenderloins to a rimmed baking sheet spaced evenly apart and arrange any remaining vegetables around each tenderloin. Roast until thickest part of the tenderloin reaches 140 degrees F, about 20 minutes. Put 2 slices of cheese over each tenderloin and continue to bake until the cheese is melted, about 5 minutes. Let sit 10 minutes before serving. Sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 15756,"Smoked Pork Loin Center Cut Chops in Belgian Ale Marinade 1 tablespoon 4-color peppercorns 1 tablespoon black peppercorns 1 tablespoon dried bay leaves, chopped 1 tablespoon dried lemon peel 2 teaspoons dried shallots 2 teaspoons roasted freeze-dried garlic 1 teaspoon anise seeds 1 teaspoon coriander seeds 1 teaspoon crushed red pepper flakes 1/2 teaspoon allspice berries 1/2 teaspoon sea salt 24 ounces Belgian ale (recommended: Duvel) 2 tablespoons brown sugar 2 teaspoons sea salt 3 tablespoons grape seed oil 3 tablespoons malt vinegar 1/4 cup chopped fresh tarragon leaves 6 whole allspice berries Several grinds Pete's American BBQ, recipe follows 5 to 6 pound \center-cut\ boneless pork loin, cut into 1-inch chops 5 pounds apple wood chunks 2 sprigs fresh rosemary Water pan, for catching drips Instructions: Combine all the ingredients for the BBQ Blend. In a shallow glass or ceramic casserole whisk together the beer, sugar, salt, oil, vinegar, tarragon, allspice berries, and several grinds of the All-American BBQ Blend. Mix well and add the pork chops, massaging and turning them once in the marinade to coat well. Cover and place in the refrigerator for 4 to 5 hours, turning once half way through. Remove the meat about 30 minutes before putting on the barbeque to come up to room temperature. Place the apple wood chunks and rosemary sprigs on to soak and start about 15 pounds of charcoal. Place a hotel pan with water in it under the grill where the meat will be smoking to add moisture to the smoke and catch the drips of fat. When the coals are good and white hot, and you have blown on them a few times to stoke the fire, spread them out and add a few drained wood chunks at a time to the hot coals. Be careful not to put the fire out. You should start with only half of the total amount of wood chunks. Stoke the fire some more and close the top to the BBQ. Open the flue and chimney cap. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15757,"Avgolemono 1 3 1/2- to 4-pound whole chicken 1 bay leaf 3 quarts low-sodium chicken broth 1 cup orzo Kosher salt Grated zest and juice of 3 lemons (about 2 tablespoons zest and 1/3 cup juice) 2 tablespoons instant flour (such as Wondra) 2 large eggs 1/2 cup fresh dill, chopped Instructions: Place the chicken, bay leaf and broth? in a large pot and bring to a simmer over medium heat. Simmer 1 1/2 hours, or until the chicken is cooked through. Remove the chicken to a plate and let it cool. Strain the broth through a fine-mesh sieve into a large bowl. Clean out any scum in the bottom of the pot and add the broth back to the pot. Bring to a simmer, then add the orzo and cook until al dente, about 10 minutes. Check for seasoning here, as you may need to add a few teaspoons salt. In a medium bowl, whisk together the lemon zest and juice and the flour. Whisk the eggs into the lemon mixture. Pour a little of the simmering broth slowly over the egg mixture and whisk it together. Reduce the heat under the broth to low and whisk in the egg mixture. The soup will thicken slightly and become cloudy. Make sure you don\u2019t bring the soup to a rolling boil after you add the eggs. Your eggs will scramble, which will leave you with more of an egg drop soup (which would still be fantastic, but just not the same). Chop up the chicken, removing the skin and bones, and add it to the soup along with the dill. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15758,"Ginger Pear Tea 1/2 cup sugar 4 cups water 2 pears, peeled and coarsely grated 1-inch piece ginger, sliced into 1/8-inch coins Instructions: In a medium pot bring water, grated pear, ginger and sugar to a boil over medium heat. Reduce heat to a simmer and cook until the pears are very soft, about 30 minutes Remove from heat and strain into a bowl. Refrigerate until chilled, about 2 hours. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 15759,"Fennel, Endive and Frisee with Castelvetrano Olives, Shallots and Lemon 1/2 c. castelvetrano olives 2 heads frisee, base and core removed 2 heads endive, halved, core removed and sliced into thin strips lengthwise
2 heads endive, halved, core removed and sliced into thin strips lengthwise 1 small to medium fennel bulb, sliced thinly 1 small shallot, sliced thinly Lemon Vinaigrette, recipe follows Salt and black pepper Baguette, from your favorite bakery, for serving 2 T. lemon juice 2 T. lemon zest 3 T. olive oil Instructions: Gently crush olives between your palm and the countertop. Remove pits and tear olives into 2 to 3 pieces. Put frisee, endive, fennel, shallot and olives into a bowl and mix gently with Lemon Vinaigrette. Taste for seasoning, adding salt and pepper to taste. Combine all ingredients in a dressing bottle or small bowl. Mix well before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15760,"Homemade Ravioli with Ricotta Cheese Filling 4 eggs, plus 2 eggs, beaten, for egg wash 3 cups all-purpose flour, plus additional for dusting 1/2 cup water Ricotta Cheese Filling, recipe follows 1 cup ricotta cheese, well drained 1 egg Salt and pepper Salt and pepper Instructions: In an electric mixer fitted with a dough hook, add eggs, 1 at a time, and mix. Continue mixing and add all the flour and water; continue mixing until it forms a ball. Sprinkle some flour on work surface, and knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
Dust the counter and dough with flour, and lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of cooled filling about 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or finger, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
Cook the ravioli in plenty of boiling water for 10 to 15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta, top with your favorite pasta sauce and grated cheese before serving. In a mixing bowl, thoroughly combine all ingredients. Chill in the refrigerator a few minutes to firm up the filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 15761,"Herbed Desai Vada with Cilantro Chutney 1/4 cup black Indian chickpeas (chana dal)\u202f 1/4 cup white lentils (urad dal)\u202f 1/4 cup white rice (any kind) 1/4 cup plant-based yogurt\u202f 1 tablespoon fresh lemon juice\u202f 1 cup sorghum flour 1/2 cup whole-wheat flour\u202f 1/4 cup fresh fenugreek\u202fleaves, chopped 2 tablespoons cilantro, chopped\u202f 1 teaspoon sugar 1 teaspoon ground turmeric\u202f 1/4 teaspoon baking soda 3 Thai bird chiles, minced One 1/4-inch piece ginger, peeled and grated 1 teaspoon safflower or grapeseed\u202foil, plus more for deep-frying\u202f Kosher salt Cilantro Chutney, recipe follows 3 cups chopped cilantro 3/4 cup roasted split chickpeas (daliya) 1 teaspoon ground cumin 1 teaspoon minced peeled fresh ginger 1 teaspoon fresh lemon juice 1 teaspoon sugar 1/2 teaspoon minced Thai bird chiles 1/4 cup ice Kosher salt Instructions: Wash the lentils and rice, then drain. Combine with water in a large bowl, cover, then let soak in an oven that\u2019s off with the light on for 10 to 12 hours. The mixture will begin to ferment in the soaking water. Drain and wash the lentils and rice, then drain again. Transfer to a blender and blend to a coarse texture. Pour into a large bowl then stir in the yogurt and\u202flemon juice. Add the sorghum flour, whole-wheat flour, fenugreek, cilantro, sugar, turmeric, baking soda, chiles, ginger, 1 teaspoon oil and 1/4 cup water; season with salt and mix until a wet dough forms. Set aside. Heat 4 inches of oil in a large cast-iron pot fitted with a deep-fry thermometer to 350 degrees F. Use a spoon to create small balls of the batter and deep-fry, turning midway through, until golden brown, 3 to 4 minutes. Transfer to a wire rack set inside a baking sheet lined with paper towels. Serve with the cilantro chutney. Combine the cilantro, chickpeas, cumin, ginger, lemon juice, sugar, chiles, ice and 1/4 cup water in a blender and blend on high speed until smooth. Season with salt then transfer to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 15762,"Apple-Cheddar Soup With Bacon 3 slices bacon 1 small onion, chopped 2 medium apples, peeled and chopped 1 medium potato, peeled and chopped
3 cups low-sodium chicken broth 1 1/2 cups unsweetened apple juice Kosher salt and freshly ground pepper
2 cups shredded extra-sharp cheddar cheese (about 8 ounces) 2 slices rye bread, toasted 2 teaspoons Dijon mustard Chopped fresh chives, for topping Instructions: Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot. Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper. Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15763,"June's cl Rellenos 3 cups smoked turkey or ham, ground 1 1/2 cups Colby, Jack or mozzarella, grated 1 small onion, finely chopped Salt and freshly ground black pepper, 1 teaspoon salt 2 cloves garlic, finely chopped 2 eggs 1 cup milk 1 cup cornmeal 1 cup all-purpose flour 2 tablespoons fajita seasoning 12 green chiles, roasted and peeled Instructions: Mix turkey (or ham), cheese, and onion. Add salt, pepper, and garlic, to taste, and set mixture aside. Mix eggs and milk together. Beat well and set aside. Mix cornmeal, flour, fajita seasoning, and 1 teaspoon of salt together. Set aside. Slit the chiles down the side just enough to remove the seeds and stuff with meat mixture. Roll cl in plain flour. Next, dip cl in egg and milk mixture then roll the cl in cornmeal and flour mixture. Repeat dipping cl in milk and egg mixture, then roll again in cornmeal and flour mixture. Fry chiles in oil over medium heat in pan on stovetop until golden brown. ","[Rioja, Tempranillo, Garnacha, Barbera]" 15764,"Mashed Butternut Squash and Pears 1 large butternut squash, about 1 pound 2 Bosc or Anjou pears 4 tablespoons unsalted butter 1 vanilla bean 1 tablespoon brown sugar 2 teaspoons ground ginger Course salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Cut the butternut squash in half lengthwise and remove the seeds. Peel the pears, cut in half and remove the core. Place the pears and squash, cut side up, on a foil-lined baking sheet. In a small saucepan, over low heat, melt the butter. Cut the vanilla bean in half lengthwise and scrape the seeds off of each side with a paring knife. Add the seeds to the butter. Reserve the pod for another use. Whisk the brown sugar and ginger into the melted butter and remove from the heat. Brush the butter mixture onto the cut sides of the squash and pears. Season with salt and pepper. Set the remaining butter mixture aside and keep it warm. Roast the squash and pears until soft, about 45 minutes to 1 hour depending on the size of the squash. The squash is cooked when a knife can be inserted easily into the flesh. Scoop flesh out of the squash and discard the skin. Place the squash and pears in a large bowl and mash with a fork or a potato masher. Stir in the remaining melted butter mixture. Season with salt and pepper, to taste, and serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15765,"Home-Made Gnocchi with Mornay Sauce 2 tablespoons unsalted butter 2 tablespoons flour 2 cups milk Salt and pepper 3/4 cup heavy cream 1/3 cup grated Parmesan cheese plus 1/4 cup for topping 1/3 cup unsalted butter 1 cup plus 2 tablespoons milk 1 cup all-purpose flour 4 large eggs 3 1/2 ounces + 1/4 cup grated Gruyere cheese Instructions: To make Mornay Sauce: Heat butter. Add flour and stir in 2 cups milk. Cook until thickened. Season with salt and pepper. Whisk in 3/4 cream to thin sauce and add 1/3 cup grated Parmesan cheese.
To make Gnocchi: Melt 1/3 cup butter in 1 cup plus 2 tablespoons milk. When butter has melted, season with salt and pepper. Remove saucepan from heat and add in 1 cup all purpose flour all at once. Whisk until smooth. Return saucepan to heat and, with a wooden spoon, cook until the mixture sizzles and comes away from the sides of the pan. (You are making a panade). With a rubber spatula transfer to a baking pan and immediately cover surface with plastic wrap so that a skin does not form. Cool to room temperature. Transfer cooled mixture to a bowl and work in, one at a time, 4 large eggs. Do not add the next egg until the first is entirely absorbed. When all the four has been incorporated add 3 1/2 ounces grated Gruyere cheese.
To cook Gnocchi: Bring water to a boil. Fill a pastry bag, fitted with a 3/4 inch tip with gnocchi mixture. Rest metal tip of pastry bag on edge of pan and press the dough out. As 1/2 inch of gnocchi dough emerges, with a knife cut off dough and let it fall into the water. Do in batches of 20 or 30. Cook for 3 to 4 minutes, then remove gnocchi to a cloth towel with a slotted spoon.(gnocchi will deflate as they cool).
To bake: Preheat oven to 375 degrees. Put some Mornay on bottom of a shallow gratin dish and arrange gnocchi in one or, at most, two layers. Spread remaining sauce over top, spreading it evenly. Sprinkle top with 1/4 cup grated Gruyere and bake for 45 minutes or until gnocchi have swollen up again and absorbed sauce. Serve immediately before gnocchi deflate. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 15766,"Brined and Smoked Smelt 24 smelt, cleaned with head and tails left on 1 cup apple cider vinegar 1/2 cup kosher salt 1/2 cup sugar 1 garlic clove, halved 1 teaspoon juniper berries 1 teaspoon allspice berries 1/2 teaspoon whole black peppercorns 2 to 3 sprigs fresh dill 1 pound ice Instructions: Rinse the smelt in cool running water. Set aside. Place all of the remaining ingredients, except the ice, into the electric kettle. Bring to a boil. Add the ice and stir until the mixture is cooled. Transfer the liquid to a 1-gallon ziptop bag along with the smelt. Seal and place in a container so that all of the fish are in the brine. Place in the refrigerator for 30 minutes to 1 hour. Remove the smelt from the brine, rinse and pat dry. Place them onto a paper towel lined sheet pan, layering with paper towels in between if they won't fit in one layer. Allow to dry in the refrigerator overnight. The next day, place the smelt onto racks, belly side down, separating them by at least 1/4-inch and place into a smoker. Turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Adjust heat as needed and cook for approximately 3 hours or until desired level of doneness. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 15767,"Pumpkin Queso Fundido 1 2-to-3-pound sugar pumpkin 8 ounces dried chorizo, diced 1 jalapeno pepper (remove seeds for less heat), chopped 1 4-ounce can chopped green chiles 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 3 tablespoons all-purpose flour 1 1/2 cups low-sodium chicken broth 2 cups shredded mozzarella or Oaxaca cheese 1 cup shredded monterey jack cheese Chopped fresh cilantro, for topping Tortilla chips, for serving Instructions:

1. Preheat the oven to 375 degrees F. Slice off the top 1 1/2 inches of the pumpkin and discard. Scoop out the seeds and stringy pulp.
2. Heat the chorizo in a medium pot over medium-high heat until the fat begins to render, about 5 minutes. Add the jalapeno, green chiles, cumin and cayenne and cook, stirring, until the jalapeno softens, about 2 minutes. Stir in the flour and cook, stirring, until the flour is slightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Reduce the heat to medium and stir in the cheeses. Cook, stirring occasionally, until the cheese melts and the mixture is creamy, about 3 more minutes. Place the pumpkin in a small baking dish and fill the pumpkin with the cheese mixture. Add 1 inch of boiling water to the baking dish. Cover loosely with foil and bake until the pumpkin is tender, about 1 hour, 20 minutes. Remove the foil and continue baking until the cheese is golden and bubbly, 20 to 25 more minutes. Let cool 5 to 10 minutes. Sprinkle with cilantro and serve with tortilla chips. ","[Rioja, Tempranillo, Garnacha, Barbera]" 15768,"Hot Dog Pull-Apart Cupcake Cake 5 1/2 cups white buttercream or frosting Ivory gel food coloring, for decorating Brown gel food coloring, for decorating
   Red gel food coloring, for decorating Yellow gel food coloring, for decorating Black gel food coloring, for decorating
   16 of your favorite cupcakes
   1/4 cup green gummy bears
   Instructions: Color about 2 cups buttercream the color of a hotdog bun using ivory food coloring with a few drops of brown. Color about 2 cups of buttercream the color of a hot dog, using equal parts red and brown food coloring. Color a small amount buttercream (about 1/2 cup) deep red, for ketchup. Color a small amount buttercream (about 1/2 cup) deep yellow, for mustard. Color the remaining buttercream (about 1/2 cup) deep black, for grill marks. Arrange cupcakes in 3 horizontal rows, with 5 cupcakes in the top and bottom rows and 6 in the middle row.
   Use an ice cream scoop or large spoon to dollop about 1/4 cup hot dog color buttercream on the cupcakes in the middle row. Use an offset spatula to smooth the tops to make a long hotdog shape, curved at both ends. Smooth all the way to the edges of the cupcakes. Wash and dry the ice cream scoop and offset spatula. Dollop the hot dog bun color buttercream on the middle row of cupcakes and smooth all the way to the edges of the cupcakes, curving at the ends to resemble the hot dog bun. Dip the offset spatula in a little water and smooth the edges where the hotdog meets the bun last to keep the definition between the hotdog and the bun clean.
   Put the red, yellow and black buttercreams in separate pastry bags fitted with medium round tips. Pipe 5 evenly spaced diagonal lines with the black buttercream to make grill marks along the hot dog. Pipe a wavy row of red buttercream ketchup, then yellow buttercream mustard along the length of the hot dog. Snip the gummy bears into small pieces and scatter over the top of the hot dog for relish.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15769,"Sorbet Shakes 1 (12-ounce) can evaporated skim milk 1/2 teaspoon vanilla extract 1 teaspoon honey 1/2 banana, ripe or overipe, mashed 2 scoops chocolate sorbet Whipped cream, for garnish Instructions: In a bowl add 1/4 cup of milk, cover and freeze for 15 to 20 minutes. Remove bowl from freezer and with a hand held beater mix for 2 to 3 minutes on high, after reaching soft peaks, add vanilla and honey and continue to mix until stiff. Set aside. Blend remaining milk, bananas and sorbet in blender and pour into a glass tumbler, top with a dollop of banana whipped cream. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 15770,"Thai-Inspired Mussels with Coconut Milk and Lemongrass 2 tablespoons vegetable oil 3 scallions, sliced, whites and greens separated 1/2-inch piece ginger, peeled and grated 2 cloves garlic, minced 1 bunch cilantro, stems chopped and leaves left whole Zest and juice of 2 limes 1 bird\u2019s eye cl, thinly sliced 1 stalk lemongrass, sliced on a bias 1 pound mussels, cleaned 1 cup light beer 1/4 cup coconut milk 2 makrut lime leaves 2 teaspoons fish sauce Vegetable oil, for the pan 1/2 baguette, sliced 1 garlic clove, halved Instructions: For the mussels: Preheat a large lidded saucepan or moules (mussels) pot with the vegetable oil over medium-high heat. Add the scallion whites, ginger and garlic. Saute until soft and fragrant, 5 minutes. Add the cilantro stems, lime zest, lime juice, chiles and lemongrass and saute for 1 minute until fragrant. Add the mussels, beer, coconut milk and lime leaves, then cover and allow to steam until the mussels open, 3 to 4 minutes. Remove from heat. Add the fish sauce and stir to combine. Discard any mussels that do not open. Garnish with cilantro leaves. For the toasted bread: Preheat a saute pan over medium-high heat with a little vegetable oil. Add the baguette slices and toast on both sides until golden brown, 2 minutes per side. Remove from the pan and rub with the garlic clove. Serve alongside the mussels. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 15771,"Carrot and Orange Ice Cream 2 cups carrot slices 2 cups half-and-half 2 cups heavy cream 1/2 vanilla bean, split lengthwise 2 wide strips orange rind 1 cinnamon stick 9 egg yolks 3/4 cup sugar Instructions: In a small saucepan, boil the carrot slices in water until very tender. Drain them then make a puree and reserve it. In a saucepan over medium heat, heat the half-and-half, cream, vanilla, orange rind, and cinnamon stick, whisking occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat and let the flavors infuse for 10 minutes. Whisk the egg yolks and sugar together. In a thin stream, whisk half of the cream mixture into the egg yolk mixture. Then pour the egg-cream mixture back into the saucepan containing the rest of the cream mixture. Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat. Meanwhile, in a bowl put 2 handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water. Combine the carrot puree with the custard, mixing well. Pour the cream mixture through a fine sieve or chinois (to remove the vanilla bean pieces, orange rind, and cinnamon sticks) and into the smaller bowl. Chill 3 hours, then continue according to the directions of your ice cream maker. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 15772,"Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread 1 medium bulb garlic, end cut off, 1 clove reserved 1 tablespoon extra-virgin olive oil, plus some for drizzling 1 cup walnut halves, toasted 1 1/2 cups feta cheese, crumbles 1/2 cup milk 1 teaspoon dried oregano 1/4 cup flat-leaf parsley, a handful of leaves Freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1 large clove garlic, reserved from above, cracked away from skin 4 flat breads or pitas, cut into wedges and toasted Instructions: Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven. Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve. When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 15773,"Fried Zucchini 1 pound zucchini, cut into shapes of choice (wedges or rounds, etc.) 1 cup buttermilk 1/2 cup flour 1/2 cup cornmeal Salt and pepper to taste Peanut oil for frying Instructions: Mix flour and cornmeal, set aside. Soak zucchini in buttermilk for at least one hour. Coat in flour mixture. Deep fry until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15774,"\Really\ Onion Dip for Chips 3 medium onions, 2 left in their skin, and 1 peeled 1 cup plus 2 tablespoons extra-virgin olive oil 2 cups mayonnaise 1/2 cup sour cream 1 tablespoon white wine vinegar 2 teaspoons kosher salt Freshly ground black pepper Hot sauce, as needed 2 scallions (white and green), minced Serving Suggestion: Lots of your favorite potato chips Instructions: Preheat the oven to 425 degrees F. In a roasting pan, rub the 2 onions in their skins with the 2 tablespoons oil. Bake until squishy soft, turning them once, about 45 minutes. Set aside to cool completely. Peel the onions and set aside. Meanwhile, finely dice the remaining onion. Preheat a large, heavy-bottomed skillet over medium-high heat. Add the remaining 1 cup oil and heat until hot. Add the diced onion and cook, stirring occasionally, until the onions just begin to lightly brown, about 5 minutes. Lower the heat to medium-low and continue to cook, stirring occasionally, until golden brown, about 18 minutes more. Strain the onions through a sieve over a bowl. Transfer the onions to a paper towel-lined plate and spread them into a single layer. Reserve 1/4 cup of the onion oil and let it cool completely. (Reserve the remaining oil for dressings or marinades.) Puree the roasted onions in a food processor. Add the mayonnaise, sour cream, vinegar, and salt, and pulse until smooth. While the motor is running, drizzle in the 1/4 cup of the reserved onion oil until incorporated. Season with pepper and hot sauce, to taste. Transfer the onion dip to a serving bowl and stir in the scallion. Refrigerate until very thick, about 3 hours or overnight. When ready to serve top with the fried onions. Serve with chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]

" 15775,"Chocolate Pudding Towers Nonstick cooking spray 2 ounces bittersweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin 2 tablespoons boiling water 1/3 cup sugar, plus 1 teaspoon 2 tablespoons unsweetened cocoa powder, plus more for garnish 2 tablespoons cornstarch Pinch salt 2 cups 1 percent lowfat milk 8 chocolate wafer cookies 1/4 cup heavy cream Instructions: Coat 4 (1/2-cup) ramekins with cooking spray. Put the chocolate in a medium, heat-proof bowl and set aside. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside. In a medium saucepan whisk the 1/3 cup sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 6 minutes. Boil for 1 minute. Remove from the heat and stir in the reserved gelatin, being sure to scrape in any solidified gelatin too. Immediately pour the hot pudding into the bowl of chocolate and let sit for 2 minutes. Stir until the chocolate is melted and smooth. Allow the pudding to cool for 10 minutes. Arrange 1 chocolate wafer in the bottom of each ramekin. Top with half of the chocolate pudding. Top with a second cookie and the remaining pudding. Cover the ramekins with plastic wrap and refrigerate for at least 3 hours. Whip the cream with the remaining 1 teaspoon sugar, using a wire whisk. When the pudding has chilled and set, run a knife around the edge of each ramekin and unmold the pudding towers onto individual plates. Spoon a dollop of whipped cream on top of each tower and garnish with cocoa powder. Excellent source of: Iodine Good source of: Protein, Riboflavin, Vitamin D, Calcium, Phosphorus ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 15776,"Pepperpot Soup 1/2 pound callaloo, washed and chopped fine 1/2 pound kale, washed and chopped fine 1/2 pound corned beef, cut into 1/2-inch cubes 12 cups water 2 cups coconut milk, unsweetened 1/2 pound yellow sweet potatoes, peeled and diced 1/2 pound Yukon Gold potatoes, peeled and diced 2 scallions, chopped 2 thyme sprigs 1 Scotch bonnet pepper, trimmed but whole Freshly ground black pepper Salt Instructions: Put the callaloo, kale, and beef in stockpot, cover with the water, and bring to a boil. Reduce to a simmer and cook until the beef is tender, about 1 hour. To the callaloo mixture, add the coconut milk, sweet potatoes, potatoes, scallions, thyme, Scotch bonnet, and freshly ground pepper. Bring back to a simmer for 1/2 hour more. Season at the end with the salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15777,"Boston Cream Pie Cheesecake Nonstick cooking spray One 1/4-ounce packet unflavored powdered gelatin Two 8-ounce packages cream cheese, at room temperature 1 cup confectioners' sugar 1/2 cup sour cream Juice of 1/2 lemon 2 teaspoons pure vanilla extract Kosher salt 1/2 stick (4 tablespoons) unsalted butter, at room temperature, plus more for greasing 1 1/3 cups all-purpose flour, spooned and leveled, plus more for dusting 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 cups granulated sugar 1/4 cup vegetable oil 3 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/2 cup milk 4 ounces semisweet chocolate, finely chopped 1/3 cup heavy cream 1 tablespoon unsalted butter Instructions: Make the cheesecake: Line a 9-inch springform pan with parchment and spray with nonstick cooking spray. Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, sour cream, lemon juice, vanilla and a pinch of kosher salt, and beat on medium-high speed until incorporated and smooth, about 1 minute. Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and refrigerate until set, about 2 hours. Meanwhile, make the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of a 9-inch cake pan; dust with flour and tap out the excess. Whisk together the flour, baking powder and fine salt in a medium bowl. Beat the butter, granulated sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until combined. Reduce the mixer speed to low and alternate adding in the flour mixture and the milk, adding the flour in three additions and the milk in two, starting and ending with the flour. Mix just until smooth. Pour the batter into the prepared pan and bake until golden on top and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then turn out onto a wire rack to cool completely, about 2 hours. To assemble: Evenly cut the cake in half horizontally with a serrated knife so you have two cakes that are the same height. Remove the sides of the springform pan. Place the bottom layer cake upside down on top of the cheesecake and flip it over so that the cheesecake is now on top of the cake. Remove the parchment paper from the top of the cheesecake and place onto a cake plate or cake stand. Top with the second cake layer and place in the fridge while you make your ganache. Make the ganache: Place the chocolate in a medium bowl. Bring the heavy cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let it stand for 5 minutes. Stir until completely melted and smooth. Remove the cake from the fridge and pour the ganache over the top of the cake, smoothing out the top with a small offset spatula and letting it drip over the sides. Refrigerate until the chocolate sets, about 20 minutes. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15778,"Atlanta Fish Market Crab Cakes 1 teaspoon cayenne pepper 2 teaspoons white pepper 4 teaspoons kosher salt 2 teaspoons dry mustard 4 teaspoon Worcestershire sauce 4 teaspoons lemon juice 2 teaspoons seafood seasoning (recommended: Old Bay) 1 1/3 cups mayonnaise 2 cups soft, white bread crumbs 4 eggs 4 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook's Note 2 tablespoons olive oil 4 lemon wedges, for serving Tartar sauce, for serving, optional Instructions: Preheat the oven to 350 degrees F. Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes. Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side. Transfer crab cakes to a sheet pan (or place skillet in oven if oven-safe) and finish cooking the crab cakes in the oven until heated through. Serve with lemon wedges and tartar sauce, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15779,"Spaghetti Puttanesca (Scotty's Style) 1/2 cup extra-virgin olive oil, plus more if needed 2 anchovy fillets, rinsed (if oil-packed) or soaked in a couple changes of water (if salt-packed)
1 shallot, finely sliced
2 cloves garlic, finely sliced
2 teaspoons crushed red pepper
1 sprig oregano, finely chopped
2 plum tomatoes
1/2 pint cherry tomatoes
1 tablespoon chopped fresh parsley leaves, plus more for garnish if you like
1 tablespoon capers, rinsed (if oil-packed) or soaked in a couple changes of water (if salt-packed)
2 tablespoons pitted and quartered black olives, preferably Gaeta
1 pound dry spaghetti
Instructions: In a small skillet, warm the olive oil over medium heat. Add the anchovies and cook, breaking them up with a fork or wooden spoon, until they have disintegrated into the olive oil. Add the shallot, garlic, and crushed red pepper and cook, stirring, until they just begin to brown. Then add the oregano, if using. To peel the plum tomatoes, use a paring knife to cut a small x on the tomato. Bring a saucepan of water to a boil, and have ready a bowl of ice water. Boil the tomatoes for about 10 seconds, then plunge them into the ice bath. The shock of going from hot to cold should cause the skin to contract, making it easier to peel. Use your fingers or a small paring knife to pull the skin off. If the skin is stubborn, try boiling and shocking the tomato again.
Cut the plum tomatoes into 8 pieces and the cherry tomatoes in halves or quarters depending on size. In a bowl, combine the cherry tomatoes, plum tomatoes and parsley. Add the capers and olives and let this mixture sit for a few minutes or up to an hour at room temperature for the combined flavors to develop. (Refrigerate it for any longer stretches and use it within 24 hours.)
When ready to serve, bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Before draining, reserve about 1/2 cup of the cooking water. When the pasta is just about done, heat a large skillet over medium-high heat. Add a couple of tablespoons of the olive oil, and when hot, add the tomato mixture to the pan. (You want the tomatoes to have enough surface space so that when they hit the pan, the liquid that is released from them evaporates almost immediately.)
Drain the spaghetti, add it to the skillet, and use tongs to toss it with all of the ingredients. Add some of the pasta cooking liquid to the pan as necessary to keep the pasta moist. Transfer the spaghetti to warm bowls and drizzle with a little more of the remaining olive oil and some fresh chopped parsley, if you like.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15780,"Barilla Whole Grain Rotini with Fresh Bell Peppers 1 box BARILLA Whole Grain Rotini 3 tablespoons extra virgin olive oil, divided 2 cups (1 medium) white onion, chopped 1 red bell pepper, julienne 1 yellow bell pepper, julienne 1 green bell pepper, julienne Salt to taste Black pepper to taste 4 leaves fresh basil 1/3 cup Pecorino Romano cheese, grated Instructions: BRING a large pot of water to a boil. HEAT half of the olive oil in medium-sized skillet over medium-high heat. ADD onion and saute for 4 minutes or until translucent. ADD peppers, and season with salt and pepper. Add just enough hot water to cover the peppers; simmer for 12 minutes until peppers are tender and water is completely reduced. MEANWHILE, cook pasta according to package directions. DRAIN pasta and add to skillet with onions and peppers. Toss pasta with the remaining oil, basil leaves and cheese before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 15781,"Liberty Chocolates 2 cups heavy cream 21 ounces bittersweet chocolate, finely chopped Splash Grand Marnier Liberty molds 16 ounces white chocolate, tempere Instructions: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about 1/2 of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous. If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set. Use a ladle to fill the mold with white chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. 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. Use a spatula to spread some of the cooled ganache into the chocolate mold. Fill it just short of the top so there will be room to close the chocolates. When finished, use a spatula to spread tempered white chocolate over the ganache. Allow this to set. When the chocolate has set completely, unmold the chocolates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15782,"Roasted Root Vegetable Pasta Salad 2 tablespoons canola oil 1 tablespoon cider vinegar 1 tablespoon spicy brown mustard Salt and freshly ground black pepper 8 ounces penne pasta, cooked and cooled 2 to 3 cups leftover Roasted Root Vegetable Salad recipe, roughly chopped 1 tablespoon chopped fresh parsley leaves 1 medium onion, sliced Instructions: In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste. Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15783,"Korean Bulgogi and Mushroom Tacos 3 tablespoons low-sodium soy sauce 1 tablespoon minced garlic 2 teaspoons sugar or honey 1 teaspoon sesame oil Freshly ground black pepper 1 pound grass-fed lean ground beef 1/2 pound shiitake mushrooms, diced Five 6-inch corn tortillas, warmed 1 to 2 tablespoons rice vinegar 2 teaspoons sugar or honey
1 teaspoon fish sauce or salt 2 small garlic cloves, minced 1 bunch lettuce (romaine, green or red leaf), roughly chopped 1 bunch green onions, sliced thinly lengthwise 1/4 cup thinly sliced red onion 1 tablespoon sesame oil 1 tablespoon sesame seeds 2 tablespoons gochujang (Korean fermented hot pepper paste) 1 tablespoon sesame oil 1 tablespoon sugar or honey
1 teaspoon rice wine vinegar Instructions: For the tacos: Combine the soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper to make the marinade. Add the beef and mushrooms and marinate for at least 30 minutes. Cook in a skillet over medium-high heat, stirring, until cooked through. For the salad: Combine the rice vinegar, sugar, fish sauce and garlic in a large bowl. Add the lettuce, green onions and red onion and toss everything together. Drizzle in the sesame oil and sprinkle in the sesame seeds. (As with many Korean dishes, you can easily adjust the recipe by adding more vinegar, sugar or salt to taste. Be sure to taste as you go!) For the gochujang sauce: Mix together the gochujang, sesame oil, sugar, vinegar and 1 tablespoon water in a small bowl,, adding more water for a thinner consistency if desired. For the taco assembly: Add the meat mixture to the tortillas and top with the salad. Drizzle as much or as little of the gochujang sauce as you desire. Enjoy! ","[Pinot Noir, Gamay, Tempranillo, Garnacha]

" 15784,"South Dakota Honey Sunflower Vanilla Ice Cream 2 1/4 cups sugar 1/4 cup, plus 2 tablespoons all-purpose flour 1/2 teaspoon salt 4 eggs, beaten 5 cups whole milk 4 cups whipping cream 2 tablespoons vanilla extract, preferably bourbon Madagascar 1/2 cup honey (recommended: Dakota's Best) 2/3 cup honey roasted sunflower seeds (recommended: Dakota's Best) Instructions: In a large bowl, whisk together all ingredients except the sunflower seeds. Transfer mixture to an an ice cream machine, except for the sunflower seeds. Follow the ice cream machine manufacturer's instructions for making ice cream. When the ice cream has the consistency of pudding and the machine is no longer churning, stir in the sunflower seeds. Freeze the ice cream until hardened, about 4 hours. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 15785,"Puffy Tacos 2 quarts vegetable oil 2 1/2 cups masa harina
Kosher salt and freshly ground black pepper
1 1/2 cups warm water
1 1/2 pounds (80/20) ground beef Kosher salt and freshly ground black pepper 1 clove garlic, minced
1 small yellow onion, diced
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/2 teaspoon dried Mexican oregano
1/2 teaspoon cayenne pepper 6 ounces canned crushed tomatoes
8 ounces iceberg lettuce, shredded
6 ounces sour cream
8 ounces pico de gallo
4 ounces Cheddar 2 limes, cut into wedges
Instructions: For the taco shells: In a large, heavy-bottomed pot over medium-high heat, heat 3 inches oil to 375 degrees F or preheat your fryer to 375 degrees F. Line a baking sheet with a wire rack. Mix the masa harina and 1 teaspoon salt together in medium bowl. Add the warm water and combine until it comes together, about 30 seconds. Cover the dough and let rest for 8 to 10 minutes. Divide the dough into 8 equal portions and roll each into a smooth ball. Keep covered and work quickly. Cut two 8-inch squares of parchment and line a tortilla press. Add a dough ball, then top with the other piece of parchment and press into disc, 5- to 6-inches in diameter. Carefully remove the tortilla and place in the hot oil. Fry the tortilla until it begins to puff, 25 to 30 seconds, then flip the tortilla, cooking another 25 to 30 seconds. Press down in the center of the tortilla with a metal spatula to form a taco shell, submerging the tortilla completely. Fry until golden brown and the taco shell holds its shape, another 30 to 45 seconds. Let drain on a wire rack lined baking sheet, then season with salt and reserve. Repeat with the remaining dough. For the filling: Heat a 12-inch cast-iron pan over medium heat. Add the ground beef and cook, stirring to break up; sprinkle with salt and pepper and cook the ground beef fully, 2 to 3 minutes. Add the garlic and onion, stirring to prevent burning. Meanwhile, combine the cumin, chili powder, Mexican oregano and cayenne in a bowl, stirring to combine. Once the garlic and onion begin to turn translucent, about 1 minute, add the seasoning mixture and stir to combine. Add the crushed tomatoes to the same bowl and stir to combine, collecting any remaining spices, then add to the pan. Stir together until the beef is coated and allow to simmer until thickened, 8 to 10 minutes. Equally divide the taco meat into the puffy taco shells. Add equal amounts lettuce, sour cream and pico de gallo to each taco. Grate Cheddar over each taco with a rasp grater. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 15786,"Blueberry Napoleon with Orange-Blueberry Sauce 1 pound or 2 cups unsalted butter Peel of 1 orange 1/4 cup sugar 1 package frozen phyllo dough, thawed 2 tablespoons orange-flavored liqueur 1 1/2 cup confectioners' sugar, divided 3 tablespoons orange zest, divided 6 cups blueberries, divided 2 pounds cream cheese, at room temperature 1 cup sour cream 1/2 cup orange juice 3 tablespoons ground coriander Instructions: Preheat the oven to 350 degrees F. In a small saucepan over low heat, melt the butter with the orange peel and sugar. Place a sheet of phyllo dough on a parchment-covered baking sheet. Brush the phyllo with melted butter. Cover with another sheet of phyllo dough and brush it with butter. Repeat until all sheets are layered. Be sure to keep the phyllo sheets covered with a damp kitchen towel as you use them so they dont dry out. Bake for 15 minutes. Let cool. Combine the orange-flavored liqueur, 1/2 cup confectioners sugar, 1 tablespoon orange zest, and 3 cups blueberries in a large saucepan and place the pan over medium-low heat. Simmer for 15 minutes. Transfer the mixture to a blender or food processor and puree until smooth. Strain. In a stand mixer, or using a hand held mixer, make the filling by blending together the cream cheese, sour cream, remaining orange zest, remaining confectioners' sugar, and ground coriander. When the filling is well-blended, gently stir in the blueberries. Cut the phyllo dough into 8 (4-inch) squares. Place a square of phyllo on each plate, and top with a dollop of filling; add another phyllo square, another dollop of filling, then top with blueberry sauce. Repeat the process to make 4 servings. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 15787,"Cashew Sauce 1/2 cup cashew butter, recipe follows 3/4 cup coconut milk 1/4 teaspoon cayenne pepper Salt, optional 2 tablespoons honey 1/3 cup walnut oil 10 ounces (approximately 2 cups) roasted cashews 1/2 teaspoon salt Instructions: Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice. Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15788,"Chicken Breasts with Glazed Peaches and Fennel and Corn Muffins in Poblano Cups Cooking spray 1 box corn muffin mix (recommended: Jiffy) 1/2 cup shredded Mexican cheese blend 1 (7-ounce) jar chopped pimentos 2 tablespoons freshly chopped cilantro leaves 6 poblano peppers, halved lengthwise and seeded 1 tablespoon olive oil 1/2 cup sliced red onion 1 fennel bulb, thinly sliced 4 roasted chicken breast halves 1 (14-ounce) can peaches, undrained 1 tablespoon freshly chopped rosemary leaves Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Prepare corn muffin mix according to package directions, adding cheese, pimentos and cilantro when you add other ingredients. Arrange poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix. Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and fennel and saute 3 to 5 minutes, until soft. Add chicken, peaches and rosemary and bring to a simmer. Cook for 5 minutes, until chicken is heated through and sauce thickens. Serve chicken with poblano corn muffins on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15789,"Chocolate Chip-Pistachio Pancakes with Salted Honey Caramel Syrup 1 1/2 cups clover honey 1/2 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
1 teaspoon pure vanilla extract
1 tablespoon bourbon
1/4 teaspoon kosher salt or coarse sea salt 1 3/4 cups all-purpose flour 2 1/4 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled, plus for the pan
2 tablespoons clover honey
2 teaspoons vanilla extract
1 teaspoon finely grated orange zest, plus for garnish
1 1/2 to 1 3/4 cups buttermilk 3/4 cup lightly toasted pistachios, coarsely chopped
3 ounces semisweet chocolate, finely chopped
Confectioners' sugar, for dusting Fresh mint leaves, for garnish
Pomegranate seeds, for garnish Instructions: For the syrup: Stir the honey and cream together in a deep saucepan. Bring to a boil and cook, swirling the pan occasionally, until the mixture registers 240 degrees F on a candy thermometer. Remove the saucepan from the heat, add the butter and vanilla and whisk to combine, then whisk in the bourbon and salt. Cool to warm before serving. (The syrup can be made up to 3 days ahead. Store, covered, in the refrigerator and reheat before using.) For the pancakes: Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs in a large bowl until smooth, then whisk in the melted butter, honey, vanilla, orange zest and 1 1/2 cups buttermilk until just combined. Stir the wet ingredients into the dry. If the batter seems very thick, stir in a bit more buttermilk. Cover and let sit at room temperature for at least 15 minutes and up to 1 hour. Stir in the pistachios and chocolate. Place a baking sheet with a baking rack in the oven; preheat the oven to 200 degrees F. Heat a nonstick griddle or skillet over medium heat and brush with butter. Working in batches, ladle about 1/4 cup batter per pancake onto the griddle and cook until light golden brown on the bottom and bubbles form on the surface, about 2 minutes. Carefully flip the pancakes; continue cooking until golden brown on the reverse side, about another 2 minutes. Transfer the cooked pancakes to the oven and repeat with the remaining batter. To serve: Stack about 3 pancakes on each plate, drizzle with some of the syrup, dust with confectioners' sugar and garnish with mint, orange zest and pomegranate seeds. Serve hot. ","[Sangiovese, Pinot Noir, Grenache, Tempranillo]" 15790,"Spiked Coffee 1 1/2 cups coffee liqueur (recommended: Kahlua) 1 cup dark creme de cacoa 1 1/2 cups vodka 1 cup espresso, cooled 1 orange wedge Orange sugar crystals 12 ice cubes Instructions: Mix the coffee liqueur, creme de cacoa, vodka, and espresso in a small pitcher. Cover the pitcher with plastic wrap and place it in the freezer until the mixture is very cold, about 3 hours. Meanwhile, rub the rims of 8 Martini glasses with the orange wedge. Dip the rims in the sugar crystals to coat lightly. Place the glasses in the freezer. Add the ice cubes to the vodka mixture and briskly stir the mixture until the ice begins to melt. Strain the mixture into the prepared glasses, and serve. Note: For kids, serve hot cocoa with sugared rims. ","[Riesling, Moscato, Prosecco, Sparkling Shiraz]" 15791,"Honey Vanilla Crme Fra?che 1 pint crme fra?che 3 tablespoons good honey 1/2 teaspoon pure vanilla extract Seeds scraped or squeezed from 1/2 vanilla bean Instructions: This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream. ","[Chardonnay, Riesling, Gewrztraminer]" 15792,"Mother B's 1 3/4 cups all-purpose flour 1 1/2 teaspoons freshly grated nutmeg 1/2 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 1 cup sugar 1 large egg 1/2 cup buttermilk or sour milk 1 (9 by 13 by 2-inch) pan, buttered and lined with buttered parchment or foil Instructions: Set a rack in the middle level of the oven and preheat to 350 degrees. Measure the flour, nutmeg, baking soda, and salt into a mixing bowl and stir well to combine. In the bowl of an electric mixer, beat the butter and sugar together, using the paddle attachment on medium speed. Beat in the egg and continue beating until the mixture is smooth. Lower the mixer speed and beat in half the dry ingredients. When this is incorporated, slowly add the buttermilk and beat until smooth. Then beat in the rest of the dry ingredients. Remove the bowl from the mixer and stir the batter well with a rubber spatula. Scrape the batter into the prepared pan and smooth the top evenly. Bake the cake about 25 to 30 minutes, until well risen and a light golden color, and a toothpick or small knife inserted in the center emerges clean. Remove from the oven and cool on a rack for 10 minutes, then, using the paper, lift the cake from the pan onto a rack and let cool completely. To cut the bars, use the paper to transfer the cake onto a cutting board. Slide a long knife or spatula under it to loosen the paper or foil, then pull it away. Use a ruler to mark, then cut the cake into 2-inch squares. The squares will keep between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover for several days. Freeze for longer storage. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15793,"Mexican Corn Dumplings 1 pound dried black beans, picked over (about 2 cups) 1 teaspoon dried thyme 3 bay leaves 10 cloves garlic (6 smashed; 4 minced) 2 tablespoons vegetable oil 1 large onion, diced 3 tablespoons chili powder 1/4 cup ancho cl powder 1 tablespoon paprika 1 tablespoon dried oregano 1 tablespoon ground cumin 1/2 teaspoon ground cloves 2 14-ounce cans Mexican-style diced tomatoes with green chiles 3 pounds boneless pork shoulder (Boston butt), trimmed and cut into 3/4-inch pieces Kosher salt 1 bunch cilantro, leaves only Juice of 2 limes, plus lime wedges for serving Shredded cheddar cheese, for topping Sour cream, for serving (optional) 2 cups masa harina (instant corn flour) 2 tablespoons unsalted butter, melted Kosher salt Instructions: Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover. Bring to a simmer over medium-high heat and cook 10 minutes. Drain the beans, return them to the pot and cover with water by about 3 inches. Add the thyme, bay leaves and 4 smashed garlic cloves. Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hour. Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Stir in the minced garlic, chili powder, ancho cl powder, paprika, oregano, cumin and cloves; cook 1 minute. Add the diced tomatoes and cook, stirring, until thickened, 8 to 10 minutes. Transfer the tomato mixture to the pot with the beans. Add the pork and 1 teaspoon salt and stir to combine. Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours. (Add water to keep the pork covered, if needed.) Discard the bay leaves. Meanwhile, prepare the dumplings: Combine the masa harina, melted butter and 1 teaspoon salt in a large bowl. Stir in 1 1/2 to 2 cups warm water to make a soft dough. Roll the dough into 1-inch balls, then press your thumb into each one to form a cup shape. Cover with plastic wrap until the chili is ready. Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 teaspoons salt in a blender and puree until smooth. Stir the cilantro mixture into the chili. Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30 to 35 minutes. Thin the chili with a splash of hot water, if needed. Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired. ","[Rioja, Tempranillo, Garnacha, Barbera]" 15794,"Grilled Peach Iced Tea 16 black tea bags 1/2 cup sugar 1 large ripe peach, halved, pitted and cut into 1/4-inch-thick wedges 1 lemon, halved 1/2 small bunch mint, torn into pieces Instructions: Brew the tea: Bring 8 cups of water to a boil and as soon as it does, remove from the heat and add the tea bags. Let steep for 5 minutes. Remove the tea bags (don't squeeze them) and let the brewed tea cool to room temperature. Meanwhile, make simple syrup: Bring 1/2 cup of water and the sugar to a boil, stirring, until all of the sugar is dissolved. Pour into a large pitcher and let cool to room temperature. Preheat an outdoor grill to medium-high or heat a grill pan over medium-high heat. Arrange the peach wedges on the grill on cook until nicely charred, 2 to 3 minutes per side. Grill the lemon halves, cut-side down, until charred, about 3 minutes. Add the grilled peach wedges and mint to the simple syrup in the pitcher. Squeeze in the juice from the grilled lemons. Use a potato masher or muddler to smash the peach wedges and mint really well. Pour in the cooled brewed tea, stir to combine and then refrigerate until chilled, about 2 hours. (The longer it sits the more the flavors will develop.) Serve over ice. ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 15795,"Truffle Mashed Potatoes 2 3/4 pounds Yellow Finn or russet potatoes, peeled and cut into uniform pieces (about 2 inches wide) 3/4 cup unsalted butter, cut into pieces 1/4 to 1/3 cup half-and-half 2 ounces black truffle, thinly sliced Coarse salt and freshly ground white pepper, to taste Instructions: Put the potatoes in a large saucepan and add enough cold water to cover. Salt the water and bring to a boil over high heat. Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and return them to the pan. Set the pan over low heat and cook for about 3 minutes, stirring constantly, until the excess moisture evaporates. Rice the potatoes in a food mill or ricer into a bowl, or simply put them in a bowl and mash them with a potato masher. Add the butter, working it into the potatoes until blended. In a small saucepan, bring the half-and-half and sliced truffles to a boil over medium heat, infusing the cream with a powerful truffle flavor. Add the mixture to the potatoes slowly, stirring gently, until desired consistency. Do not overmix the potatoes. Season with salt and pepper, cover, and set aside to keep warm. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]" 15796,"French Onion Soup 1/2 cup unsalted butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1/2 pound grated Gruyere Instructions: Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 15797,"Cheesy Pressed Sandwich Olive oil cooking spray, for the bread tops and foil 1 loaf focaccia bread 1 1/3 cups shredded Cheddar 1 1/3 cups shredded rotisserie chicken
1 1/3 cups chopped cooked asparagus 1 1/3 cups roasted potatoes, chopped into bite-size pieces if large 1 1/3 cups shredded mozzarella
4 slices smoked Gouda Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray generously with the olive oil spray. Split the focaccia horizontally and cut into 4 sandwich bread-size portions. Put the bottom of each sandwich cut-side up on the prepared baking sheet. To each piece of focaccia, add 1/3 cup each of the Cheddar, chicken, asparagus, potatoes and mozzarella, then top with 1 slice Gouda. Top with the remaining slices of focaccia.
Spray the tops of the bread generously with the olive oil spray and cover with a sheet of foil. Put a baking sheet on top and weigh it down with a cast-iron skillet. Bake until the cheese is melted and the bread is golden, about 20 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 15798,"Memphis-Style Baby Back Ribs 1 cup turbinado sugar 1/2 cup packed light brown sugar 1/2 cup kosher salt 1/3 cup Hungarian paprika 1/4 cup ancho cl powder 2 tablespoons granulated garlic 1 tablespoon onion powder 2 teaspoons mustard powder 1 1/2 teaspoons cayenne pepper 1 teaspoon ground cumin Freshly ground black pepper 2 racks baby back ribs (2 to 2 1/2 pounds each) 2 tablespoons packed light brown sugar
2 tablespoons pure maple syrup
1/4 cup apple juice 2 tablespoons canola oil 1 small onion, finely chopped
2 tablespoons minced garlic 1 1/2 cups ketchup 3/4 cup honey
2 tablespoons tomato paste 1/4 cup apple cider vinegar 1/4 cup Worcestershire sauce
6 tablespoons packed light brown sugar 2 teaspoons mustard powder 1 teaspoon cayenne pepper Freshly ground black pepper 1 to 2 cups applewood chips Instructions: Make the rub: Whisk the turbinado sugar, brown sugar, salt, paprika, ancho powder, granulated garlic, onion powder, mustard powder, cayenne, cumin and 1 teaspoon black pepper in a medium bowl. Preheat a grill to medium low and prepare for indirect cooking: On a gas grill, preheat the grill, then turn off half the burners. On a charcoal grill, light the coals, then bank to one side; put a disposable aluminum drip pan on the unlit side of the grill under the grates. Meanwhile, soak the wood chips in water, 30 minutes; drain.
Make the ribs: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane; trim any excess fat. Season both sides of the racks with the rub (about 1/2 tablespoon per side). Transfer to a roasting pan, bone-side down, and let sit 30 minutes. When the grill registers 250? F, add the wood chips: On a gas grill, fill a smoker box with the chips and use according to the manufacturer\u2019s instructions; on a charcoal grill, sprinkle the chips over the coals. Place the ribs bone-side down on the cooler side of the grill. Cover the grill and smoke the ribs for 2 hours (if using charcoal, adjust the air vents and add more coals as needed so the temperature stays around 250? F).
While the ribs are smoking, lay out 2 long sheets of heavy-duty aluminum foil (or double pieces of regular foil). Spread 1/2 tablespoon each of the rub, brown sugar and maple syrup down the center of each piece of foil.
Place the ribs, meat-side down, on the prepared foil, then top each rack with another 1/2 tablespoon each of the rub, brown sugar and maple syrup. Fold the foil over the ribs and crimp the edges, leaving one side open; pour 2 tablespoons apple juice into each packet and crimp the final edge to seal. Return to the grill and cook until the meat is tender, 2 to 2 1/2 more hours.
Meanwhile, make the barbecue sauce: Heat the canola oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until translucent, 3 to 4 minutes. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the ketchup, 1/2 cup honey, the tomato paste, vinegar, Worcestershire sauce, brown sugar, mustard powder, cayenne and 1 teaspoon black pepper. Bring to a low boil, whisking, then reduce the heat to a simmer. Whisk in 1/2 cup water and simmer 5 minutes. Stir in 1/4 cup of the rub until dissolved; season with more of the rub, 1 tablespoon at a time, if needed. Let cool.
Make the glaze: Whisk 3/4 cup of the barbecue sauce with the remaining 1/4 cup honey. Set aside the rest of the barbecue sauce for serving.
Carefully remove the ribs from the foil; return to the grill, meat-side up. Brush with the glaze and continue to cook for 5 minutes. Transfer to a cutting board and slice. For \u201cmuddy style,\u201d sprinkle with more of the rub. Serve with the remaining barbecue sauce. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 15799,"Oil and Vinegar Slaw 1/4 cup red wine vinegar 2 tablespoons sugar 2 tablespoons peanut or vegetable oil, eyeball it 1 sack, 16 ounces, shredded cabbage mix for slaw salads 1 teaspoon salt Salt and pepper Instructions: Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 15800,"Curried Chicken Salad One 3- to 4-pound roast chicken, home roasted or store-bought, recipe follows 3/4 cup golden raisins, plus more for garnish
1/2 cup slivered almonds, plus more for garnish
4 scallions, sliced
3 stalks celery, sliced
1/2 cup mayonnaise
1/2 cup plain Greek yogurt
1/4 cup heavy cream 3 tablespoons curry powder
2 tablespoons chopped fresh cilantro
1 tablespoon sugar
Kosher salt and freshly ground black pepper One 3- to 4-pound chicken Olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Cut the roast chicken into small pieces and discard the skin and bones. Put the chicken, raisins, almonds, scallions and celery in a large bowl. In another bowl, mix the mayonnaise, yogurt, cream, curry powder, cilantro, sugar and some salt and pepper. Pour the dressing over the salad ingredients and gently toss to combine. Taste and adjust the seasoning. Allow to chill for several hours (or even overnight). Before serving, garnish with more raisins and slivered almonds. Serve on a bed of lettuce or in a sandwich. Preheat the oven to 400 degrees F. Put the chicken in a roasting pan, drizzle with olive oil and sprinkle generously with salt and pepper. Roast until the juices run clear, about 1 hour 15 minutes. Let cool completely before using for chicken salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15801,"Raspberry Lime Terrine 1 cups water 4 1/2 teaspoons gelatin, sponged in cold water 1/2 cup lime juice 1/2 cup plus 2 tablespoons simple syrup (equal amounts of water and sugar, boiled and then cooled) 5 1/2 cups raspberries Instructions: In a saucepan, warm the water with the gelatin to dissolve it. Whisk in the lime juice and simple syrup. Taste for sweetness, and adjust if needed. Stir in the raspberries and pour into a loaf pan 8 1/2 by 4 1/2. Chill at least 4 hours. Dip in hot water for 10 seconds to loosen, then flip terrine out onto a serving platter. Keep chilled until ready to serve. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]" 15802,"Grilled Stuffed Braciole One 2-pound flank steak 1 bunch asparagus, trimmed
1 cup seasoned Italian breadcrumbs
1/4 cup sliced jarred Calabrian chiles
3 tablespoons toasted pine nuts
3 tablespoons golden raisins
3 tablespoons olive oil
2 cloves garlic, minced Kosher salt and freshly ground black pepper 12 slices smoked mozzarella
1/4 cup olive oil 1 teaspoon kosher salt
1 teaspoon crushed black pepper
4 cloves garlic, smashed 2 sprigs fresh oregano
1 tablespoon olive oil 2 pints cherry tomatoes
1/4 cup fresh basil, chopped
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper Instructions: For the braciole: Put the flank steak in the freezer for 20 minutes to firm up for easy slicing. Bring a pot of water to a boil and prepare an ice water bath. Blanch the asparagus briefly, then transfer them to the ice water to stop the cooking process. Drain and pat dry. In a bowl, mix together the breadcrumbs, chiles, pine nuts, raisins, olive oil and garlic. Season with salt and pepper.
Butterfly the steak horizontally (the striations and grain should run horizontal at the end), opening the top flap like a book until it is one flat piece. Gently pound out with a meat mallet to even the thickness. Season both sides with salt and pepper. Layer the cheese over the steak, leaving about a 1-inch perimeter. Then add the breadcrumb mixture and spread it within 1 inch of the edge, patting it down evenly. Next, horizontally layer the asparagus in the same fashion. Starting at the shorter end of the steak (the striations and grain of the meat should be running horizontally), tightly roll the steak into a pinwheel, taking care to make it even. Using twine, tightly tie the roll in 1-inch increments, then loop around the edge to seal the sides. Heat one side of a gas grill on high for indirect cooking. For the braciole baste: Combine the olive oil, salt, pepper, garlic and oregano in a small bowl and mix together. Season the exterior of the braciole with salt and pepper. Brush with the baste and sear on all 4 sides until properly browned, about 2 minutes per side. Lower the heat to medium and move the braciole to the cool side of the grill. Cover and cook, basting every 5 minutes with the braciole baste, until the internal temperature hits 120 degrees F, 40 to 45 minutes. Tent with foil and let rest for at least 15 minutes. For the braciole sauce: This can be done directly on the grill while the braciole is resting. Heat a large, cast-iron skillet over medium-high heat. Add the olive oil and tomatoes. Give a toss, then don't move the tomatoes until they start to char and blister, 3 to 4 minutes. Toss again and finish charring for about 3 minutes. Pour into a bowl, toss with the basil and vinegar and season with salt and pepper. Stir until slightly broken and chunky.
Remove the string from the braciole, then slice into 1-inch medallions. Serve with the braciole sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 15803,"Cantaloupe Sangria 1 cup seedless green grapes 4 cups cubed cantaloupe (about 1 large cantaloupe, seeded and peeled) 1/3 to 1/2 cup sugar 1/2 lemon, thinly sliced Fresh mint sprigs 1 (750 ml) bottle chilled pinot grigio Instructions:

1. Cut the grapes crosswise, then freeze. Puree the cantaloupe with the sugar in a blender.
2. In a pitcher, combine the frozen grapes, pureed cantaloupe, lemon slices, mint sprigs, and wine. Ladle into glasses and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 15804,"Strawberry Soda 1/2 cup superfine sugar 1 cup water 1 pint strawberries, washed and hulled Mint for garnish Instructions: Bring sugar and water to a boil. Add strawberries and remove from heat. Steep strawberries until syrup is cool. Puree in a blender and pass through a sieve. Fill half of glass with strawberry puree, then add ice and club soda, seltzer or gingerl ale; garnish glass with mint. ","[Prosecco, Moscato, Vinho Verde]" 15805,"Mashed Sweet Potatoes 4 roasted sweet potatoes, peeled 6 tablespoons butter 1/2 cup warm milk 1 egg, lightly beaten 1/2 teaspoon cinnamon Salt and pepper Instructions: In a large bowl, mash roasted sweet potatoes with butter. Beat in milk, egg and cinnamon. Transfer to a buttered baking dish and bake for 20 to 30 minutes. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer]" 15806,"Grilled Flank Steak with Shallot and Red Wine Sauce 4 shallots, sliced in thin rings 4 tablespoons olive oil 1 cup red wine 1 cup beef broth Salt and freshly ground black pepper 1 (1 1/2 pound) piece flank steak 1 tablespoon cold butter, in small chunks Special Equipment: A grill or grill pan Instructions: In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat. Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 15807,"Parmesan Roasted Asparagus 2 1/2 pounds fresh asparagus (about 30 large) 2 tablespoons good olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup freshly grated Parmesan 2 lemons cut in wedges, for serving Instructions: Preheat the oven to 400 degrees F. If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15808,"White Coffee Gelato 4 large egg yolks 3/4 cup sugar 1/2 teaspoon kosher salt 2 1/2 cups whole milk 1/2 teaspoon pure vanilla extract 1/2 cup heavy cream 1/2 cup whole coffee beans Shaved chocolate, for topping Instructions: In a medium bowl, whisk the egg yolks, sugar and salt until smooth and combined. In a small saucepan, warm the milk over medium heat. When small bubbles start forming around the edge, slowly pour half of the warm milk into the egg yolk mixture, whisking constantly. Whisk the warm egg mixture back into the remaining hot milk. Cook over medium heat, stirring continuously with a rubber spatula and being sure to scrape the bottom of the pan, for about 5 minutes, or until slightly thickened and the mixture coats the spatula. Remove from the heat and stir in the vanilla and cream. Strain the mixture through a fine-mesh sieve into a clean bowl. Place a piece of plastic wrap directly on the surface and refrigerate until chilled, about 4 hours. Once cold, stir in the coffee beans and replace the plastic wrap on the surface. Refrigerate for at least 12 hours or overnight. Prepare the ice cream maker according to the manufacturer?s instructions. Strain the coffee beans from the gelato base. Pour the base into the prepared ice cream maker and freeze until it is the texture of soft-serve ice cream, about 10 minutes. Remove the gelato from the ice cream maker and transfer to an airtight container. Place a piece of plastic wrap directly on top of the gelato before placing the lid on the container. Place in the freezer and freeze for an additional 2 hours before serving. Serve topped with shaved chocolate. When people think of Vegas, they think of steaks and giant seafood platters. I consider this spaghetti a new way to define indulgence on The Strip.? ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 15809,"Manhattan Clam Chowder 2 tablespoons olive oil 1/4 pound fresh slab bacon or fat back, diced 4 carrots, peeled and diced, about 2 cups 1 large onion, peeled and diced, about 1 cup 4 celery stalks, diced, about 1 cup 3 tablespoons fresh oregano 3 tablespoons fresh thyme leaves 2 bay leaves 2 tablespoons chopped garlic 1 teaspoon cayenne pepper 1 cup plum tomatoes, drained and crushed 2 quarts water 2 russet potatoes (about 3/4 pound), cleaned, peeled, and diced 2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved Salt and freshly ground black pepper to taste Instructions: In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly ground pepper. Serve hot, with chowder crackers and freshly grated horseradish as a garnish.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15810,"Creamy Roasted Broccoli 2 pounds fresh broccoli, florets removed, about 2 large bunches, divided 1/4 cup olive oil 2 teaspoons orange zest, plus juice from 1 large orange Coarse salt and freshly cracked black pepper 1 1/2 cups heavy cream 2 large garlic cloves, peeled and smashed Instructions: Preheat the oven to 425 degrees F. Put 2/3 of the broccoli in a large bowl with the olive oil and orange juice; season with salt and pepper and toss well to coat. Transfer the broccoli to a large rimmed baking sheet in 1 layer and roast until just tender with golden brown edges, approximately 15 minutes. Meanwhile, pour the cream into a medium heavy-bottomed saucepan, add the remaining broccoli, garlic, and orange zest and bring to a gentle simmer over medium-low heat. Cook until the cream has reduced to half its original volume and the broccoli is cooked through, about 10 minutes. With a hand-held immersion blender, potato masher, or food processor, blend or pulse the cream and broccoli mixture until coarsely blended and still a bit chunky. Gently fold in the roasted broccoli; taste and adjust seasoning, if necessary. Transfer to a serving bowl and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15811,"Busy Day Hotdish 4 tablespoons unsalted butter, plus more for the baking dish 2 pounds ground beef (93 percent lean)
Kosher salt and freshly ground black pepper
1 large red bell pepper, chopped
1 bunch scallions (about 6), chopped 2 teaspoons paprika
1 cup frozen corn, thawed
1/3 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons chopped fresh Italian parsley
1 tablespoon Dijon mustard
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh thyme
One 1-pound bag frozen seasoned curly fries
2 cups shredded Swiss cheese
Instructions: Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish. Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn. Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15812,"Vegan Tofu and Spinach Scramble One 14-ounce package firm tofu, drained and cut into 1/2-inch cubes 1/2 teaspoon ground turmeric Kosher salt and freshly ground black pepper 1/8 teaspoon ground cayenne pepper, optional
2 tablespoons extra-virgin olive oil 3 scallions, thinly sliced, green and white parts separated
5 ounces fresh spinach, chopped (about 5 packed cups) 1 to 2 teaspoons fresh lemon juice 1 cup grape tomatoes, halved 1/2 cup fresh basil, roughly chopped Instructions: Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl. Toss well to combine and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, about 1 minute. Add the tofu mixture and cook, stirring occasionally, until the tofu is lightly browned and resembles scrambled eggs, about 5 minutes. Add the spinach, lemon juice and 1/2 teaspoon salt and stir until the spinach is wilted, about 1 minute. Add the tomatoes and scallion greens and stir until the tomatoes are just heated through and begin to soften, about 1 minute. Remove from the heat, add the basil and stir to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Basil Oil and Parmesan Croutons 1 tablespoon unsalted butter 1 medium onion, finely chopped 3" 15813,"Cauliflower Puree with Chestnuts 2 1/2 pounds cauliflower 1/4 cup canola oil 1 tablespoon cumin seeds 1 small dried red cl, broken in half 1 cup thinly sliced shallot 1/4 cup thinly sliced garlic Scant 1/4 cup thinly sliced peeled ginger Scant 1/4 cup thinly sliced mild to moderately hot fresh green cl 1/4 teaspoon ground turmeric 1 scant cup diced plum tomato Kosher salt and freshly ground black pepper 1 cup vegetable stock, chicken stock, or water 2 tablespoons unsalted butter 2 tablespoons thinly sliced peeled ginger 1/4 pound bottled roasted whole chestnuts, halved crosswise and sliced (about 10) Kosher salt 1/4 cup chopped chives 1/4 cup chopped cilantro Instructions: Break the cauliflower into large florets. Trim off and discard the tough outer layer of the core, then cut the tender inside into 1 1/2-inch pieces.
Heat the oil in a heavy 6-quart pan over moderate heat until it shimmers. Add the cumin seeds and dried red cl and cook, shaking the pan, for 1 minute. Add the shallot, garlic, ginger, and fresh green cl and cook, stirring for 30 seconds. Stir in the turmeric, tomato and salt to taste.
Stir in the cauliflower and stock and cover the pan. Simmer gently until the cauliflower is tender, 15 to 20 minutes. (It's important that the cauliflower cook slowly; otherwise, the liquid will evaporate too quickly, you'll have to add more, and the cauliflower will turn soggy.)
Puree the cauliflower mixture in a food processor in 2 batches until smooth. Season to taste with salt and pepper.
Melt the butter in a 10-inch skillet over high heat and saute the ginger for 30 seconds.
Add the chestnuts, stirring and shaking the skillet, and season with salt. Saute the ginger and chestnuts until golden and caramelized and a little crisp around the edges, about 2 minutes. Transfer the ginger and chestnuts to paper towels to drain.
Reheat the puree over low heat and stir in the chives and cilantro. Serve the puree topped with the sauteed ginger and chestnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15814,"Ancho-Red Pepper Sauce 3 ancho cl pods 2 tablespoons canola oil 1 large red onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 cups plum tomatoes, and their juices 3 roasted red peppers, coarsely chopped 2 tablespoons red wine vinegar 1 1/2 tablespoons honey Salt and freshly ground black pepper 1/4 cup chopped fresh cilantro leaves Instructions: Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid. Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes. Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use. ","[Malbec, Tempranillo, Garnacha, Barbera]" 15815,"Mint Ice Cream 1 cup whole milk, well chilled 3/4 cup granulated sugar 2 cups heavy cream, well chilled 1 teaspoon mint extract (or peppermint extract or spearmint extract) 4 to 5 drops green or pink food coloring Instructions: Special Equipment: Mix It In Soft-Serve Ice Cream Maker Place milk and sugar in a medium bowl. Use a hand mixer on low speed for about 1 to 2 minutes or a whisk to mix until the sugar is dissolved. Stir in the heavy cream and mint extract. Add food coloring in drops to reach desired color. If not freezing immediately, cover and refrigerate until ready to use. Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing. If ice cream is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15816,"Whiskey Spritz 1 cup bourbon 1 cup orange juice, chilled
1 cup bitter orange liqueur, such as Campari
1 cup sweet vermouth, such as Carpano Antica
3 cups orange-flavored sparkling water, such as Perrier, chilled
1 orange, sliced into rings
1 blood orange, sliced into rings
1 pint blackberries
Instructions: Combine the bourbon, orange juice, orange liqueur and sweet vermouth in a punch bowl. Cover and chill until ready to serve, at least 2 hours. To serve, stir in the sparkling water, orange rings, blood orange rings and blackberries. Serve over an ice block or with large cubes of ice. ","[Bourbon, Pinot Grigio, Prosecco, Garnacha]" 15817,"Spicy Portobello Mushrooms and Roasted Red Peppers 2 tablespoons extra-virgin olive oil 4 tablespoons crushed red pepper flakes 4 tablespoons crushed dried oregano 2 cloves garlic, minced 6 large portobello mushroom caps, cleaned, and sliced into 1/2-inch strips 2 (12-ounce) jars roasted red peppers, drained and sliced Instructions: In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic. Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish. Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 15818,"How to Make Peanut Butter Kiss Cookies | Peanut Butter Blossoms Nonstick cooking spray 2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon fine salt 1 cup smooth peanut butter (not natural) 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/4 cup vegetable shortening 1 3/4 cups packed light brown sugar 2 large eggs 1 tablespoon vanilla extract 2 cups peanut butter chips Your favorite jelly thinned with a splash of liqueur (optional) 48 to 60 chocolate kiss candies Instructions: Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
Combine the flour, baking soda and salt in a medium bowl. Set aside.
Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 15819,"Chocolate-Cherry Bombs 1/3 cups boiling Water 1 pkg. (3 oz.) JELL-O Cherry Flavor Gelatin 1 can (5 oz.) Evaporated Milk 2 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped 14 maraschino cherries with stems, drained Instructions:

1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved.
2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
3. Pour into 14 (3 oz.
4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve. Variation: Substitute mini-muffin pan or ice cube tray for paper cups. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 15820,"Raspberry Brownie Indulgence Crisco? Original No-Stick Cooking Spray 1 (19.5 oz.) pkg. Pillsbury? Chocolate Fudge Family Size Brownie Mix 1/2 cup Crisco? Pure Vegetable Oil 1/4 cup water 2 large eggs 3/4 cup Smucker's? Red Raspberry Preserves 1 (13.5 oz.) can Pillsbury Easy Frost? Decadent Chocolate Fudge No-Fuss Frosting Instructions: HEAT oven to 350 degrees F. Coat bottom only of 8-inch springform pan or 8-inch round cake pan with no-stick cooking spray. PREPARE brownie mix as directed on package using the oil, water and eggs. Bake 50 to 55 minutes. Cool 10 minutes. Run knife around edges of brownie, remove outer sleeve from springform pan. If using round cake pan, invert brownie onto cooling rack, then turn right side up. Cool completely. SPREAD preserves over cooled brownie to within 1/2-inch of edge. POINT five-star tip of at a 45-degree angle to outer edge of brownie. Press nozzle, creating a ribbon of frosting as you move across the middle of the brownie, dividing it in half. Add 3 more equally spaced ribbons, about 1/2-inch apart, on each side of center ribbon. Turn brownie a quarter turn to the right. Create another ribbon across the middle, overlapping the previous ribbons. Add 3 more ribbons, about 1/2-inch apart, on each side of center ribbon. MAKE a zig-zag border by pointing five-star tip straight down at edge of brownie. Press nozzle, moving it quickly in a zig-zag motion, about 3/4-inch wide, all around the edge, being careful not to run off the outer edge. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 15821,"Spinach Stuffed Braciole in a Sunday Sauce with Pappardelle 1 (10-ounce) box chopped frozen organic spinach Salt and freshly ground black pepper Freshly grated nutmeg 2 hard-boiled eggs, peeled and finely chopped 2 tablespoons dried currants or chopped raisins 2 to 3 tablespoons toasted pine nuts 2 large cloves garlic, finely chopped 1/4 cup freshly shredded Parmigiano-Reggiano cheese 4 (8-ounce) pieces thin-cut top round veal or beef pounded very thin 1/4 cup extra-virgin olive oil 1 carrot, finely chopped 1 onion, finely chopped 4 cloves garlic, thinly sliced 1 large fresh bay leaf A few sprigs fresh rosemary, leaves removed and finely chopped A few sprigs fresh sage, thinly sliced 1/4 cup tomato paste 1 cup dry white wine 2 cups chicken stock-in-a-box 1(28-ounce) large can San Marzano tomatoes 2 pounds hot or sweet Italian sausage or combination of both 1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle 1 tablespoon butter A generous handful fresh sweet basil leaves, torn or shredded A small handful fresh flat-leaf parsley, finely chopped 1 large loaf ciabatta bread 2 tablespoons extra-virgin olive oil 4 portabella mushroom caps 1 onion, halved and sliced 2 cubanelle peppers, seeded and sliced 1 red cl pepper, thinly sliced 2 large cloves garlic, sliced 1/2 cup chicken stock or water Salt and freshly ground black pepper 1 pound Italian hot or sweet or combination of both sausages in red sauce from make-ahead meal earlier in week (browned sausages simmered in tomato sauce with stock) 12 ounces sharp provolone cheese, shredded A small handful fresh flat-leaf parsley for garnish Instructions: For the braciole: Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate with your fingertips while adding to a mixing bowl. Season the spinach with salt, black pepper, and a little nutmeg. Add the chopped hard-boiled eggs, currants, pine nuts, finely chopped garlic, and cheese to the bowl and gently combine. Season the meat with salt and pepper and arrange each steak with one of the narrow ends near you. Divide the filling evenly among the meat slices. Scatter the filling over the meat leaving a 1/2-inch edge or border on the sides. Fold the edge over the filling and tuck in the edges as you roll each bundle to secure the filling. Wrap and roll the remaining bundles and secure with kitchen twine to cover the ends and middle, like wrapping a package. Heat a large Dutch oven with 2 tablespoons extra-virgin olive oil a couple of turns of the pan over medium-high heat. Brown the meat bundles 6 to 8 minutes to evenly caramelize the meat all over. For the sauce: Remove the bundles from the pan and add 1 tablespoon more olive oil, give a turn of the pan to coat. Add the chopped carrots, onions, sliced garlic, bay leaf and season with salt and pepper. Let the vegetables cook 5 minutes to soften, then stir in the chopped rosemary and sage for 1 minute. Add the tomato paste and stir to develop the fragrance, then add the white wine and scrape up the pan drippings. Stir in the chicken stock and tomatoes. Break up the tomatoes with a spoon or potato masher. Bring the sauce to a bubble, add the meat back to the pot and reduce the heat to a simmer, cover and cook 2 hours more, stirring occasionally. After 2 hours, brown the sausages in a frying pan with a tablespoon of extra-virgin olive oil, a turn of the pan. Add the browned links to the sauce and gently submerge them, nestling them in with the meat bundles. Simmer the mixture 30 minutes more to cook the sausages through and combine their flavor into the sauce. Bring a pot of water to a boil for pasta. Salt the water and cook the pasta to al dente. Reserve a cup of starchy cooking liquid just before draining. Remove the meat bundles to a platter and cover with foil to keep warm. Remove the sausages to a separate plate to cool. Drain the pasta and return to a hot pot. Add 1 tablespoon butter, cut into pieces, and half of the sauce, toss to combine, adding a little starchy cooking water to make it all come together for you. Cut the string from the meat and serve the meat dotted with more sauce and sprinkled with fresh parsley on large dinner plates with hot pappardelle pasta topped with fresh basil and some shaved Parm alongside. Cook's Note: Reserve the sausages and any remaining spoonfuls of sauce for a make-ahead meal later in the week. Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone, recipe follows. Special equipment: Kitchen twine . To make sandwiches: If you are cooking a make-ahead meal with bread that will not be used for a couple of days, place it in the freezer in an airtight bag or wrap well. Unwrap to defrost at room temperature and then crust in a warm oven. Meanwhile, heat a couple of tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add mushrooms and saute until soft, about 5 minutes. Add the onions, cubanelle peppers, cl pepper, and garlic to tender-crisp, 5 minutes more. Cook's Note: Do not salt the onions and peppers as it will draw more liquids out and we are undercooking a bit for a make-ahead meal. Cool and store the mushroom mixture. To reheat the mushroom mixture: Add a splash of stock or water over medium heat and season with salt and pepper. To reheat the sausages: Add a splash of stock or water to the sausages to loosen the sauce. Add a ladle of sauce to the mushroom pan. Preheat the oven to 375 degrees F. Split the bread horizontally then halve into 4 large pieces. Arrange the bread pieces on cooling racks set over baking sheets to allow the heat to circulate all around the bread. Halve the sausages lengthwise. Dot the bread with sauce, top with the sausages cut-side-down, dot with more sauce and top with peppers and cheese. Bake the bread 12 to 15 minutes, or until melted and brown at the edges. Garnish with parsley and serve. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 15822,"Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette 2 red peppers 2 tablespoons olive oil 2 tablespoons butter 1 tablespoon olive oil 2 Spanish onions, thinly sliced 2 cloves garlic, finely chopped Salt and pepper 4 small new potatoes 2 tablespoons olive oil Salt and freshly ground pepper 2 tablespoons olive oil Charred peppers Caramelized onions Roasted potatoes 12 eggs, lightly beaten 1/4 pound goat cheese, crumbled Finely chopped fresh parsley 3 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1/4 cup olive oil Salt and freshly ground pepper 1/2 bunch curly parsley leaves 2 scallions including green tops, thinly sliced 6 cherry tomatoes, cut in half 4 button mushrooms, cleaned and thinly sliced 2 tablespoons toasted pine nuts Instructions: For the Charred Peppers: Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne. For the Onions: Heat butter and oil in a medium saute pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper. For the Potatoes: Preheat oven to 375 degrees. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch thick slices. For the Tortilla: Heat oil in a large saute pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste. When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add the remaining ingredients and toss to coat. Top with the pine nuts. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 15823,"Cin Chili Stuffed Poblano Peppers 6 fresh poblano peppers 1 pound Cin Chili recipe follows, chilled 8 ounces shredded cheese (recommended: Mexican style cheese) 1 teaspoon chicken bouillon granules 2 tablespoons olive oil 1/2 teaspoon salt 2 pounds ground beef 1 (14-ounce) can beef broth (recommended: Swanson's) 1 teaspoon beef bouillon granules 1 (8-ounce) can tomato sauce (recommended: Hunt's) 5 tablespoons red chili powder 1 tablespoon onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 2 tablespoons garlic powder 1/2 teaspoon jalapeno powder 2 teaspoons ground cumin 1/4 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1 1/2 teaspoon ground cumin Instructions: Preheat the oven to 375 degrees F.
   Cut the top out of the poblano peppers like you would a pumpkin, leaving the stems attached and set aside. Scrape out the seeds and fill the poblanos with chilled Cin Chili 1/4-inch from the top. Place the top of the poblano back onto the pepper so it looks whole again. Lay the peppers in an 8 by 11-inch flameproof baking dish, alternating the directions of the peppers so that they all fit. Bake in the oven for 30 minutes (Note: If you want the skins to be blackened, you can turn your oven on broil for the last 5 minutes).
   Remove poblano peppers from the oven and cover with the shredded cheese. Return the dish to the oven and bake for another 10 minutes. Remove from the oven and transfer to a serving dish. 1/4 teaspoon ground black pepper
   In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.
   ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 15824,"Enchiladas with Chilitomato Salsa 2 cups water 1/2 cup white vinegar 2 tablespoons olive oil 4 garlic cloves, sliced 1 tablespoon dried oregano 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 2 tomatoes, peeled, seeded, diced 1 large red onion, diced 1 cup vegetable oil 12 large corn tortillas 1 cup shredded Manchego cheese 1 cup shredded Panela cheese 1/2 cup crumbled Cotija cheese Chopped fresh cilantro 6 dried Ancho chilies Instructions: Toast chilies over gas flame, turning frequently. Remove from heat. Bring water and vinegar to boil in heavy medium saucepan. Add chilies. Remove from heat. Let stand until softened, about 20 minutes. Heat oil in heavy large skillet over medium heat. Add garlic, oregano, coriander and cumin and stir until fragrant. Add tomatoes and cook until soft. Transfer to processor. Add chilies, soaking liquid and half of onion. Puree until smooth. Season to taste with salt and pepper. Preheat oven to 350 degrees F. Pour vegetable oil into large skillet and heat over medium heat. One at a time dip tortillas into sauce and shake off excess. Transfer tortillas, one at a time, to skillet and cook 10 seconds on each side. Drain on rack. Combine cheeses in medium bowl. Reserve 1/2 cup cheese. Divide remaining cheese into 12 portions. Spoon onto lower half of each tortilla. Sprinkle remaining onion over. Roll up each tortilla to form tube. Arrange on baking sheet, seam side down. Bake until cheese melts, about 3 to 5 minutes. Heat remaining sauce. Spoon onto 4 plates. Top with 3 enchiladas. Sprinkle with remaining cheese and cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 15825,"Sea Breeze Ice cubes 2 fluid ounces vodka 2 fluid ounces cranberry juice 2 fluid ounces grapefruit juice, preferably freshly squeezed Lime wedge Instructions: Fill a highball glass with ice. Pour the vodka, cranberry, and grapefruit juice over the ice. Stir gently. Squeeze the lime into the drink, then drop it into the glass. Serve. ","[Vodka, Cranberry Juice, Grapefruit Juice]" 15826,"Lightning Chili and Rice 3 tablespoons vegetable oil 1 large onion, finely chopped 2 teaspoons chopped garlic 2 jalapeno peppers, seeds and stems removed and chopped (use gloves, avoid breathing fumes, and protect your eyes when handling these and all hot peppers) 2 pounds ground beef 2 teaspoons ground cumin 1 tablespoon chili powder 2 teaspoons salt 1 teaspoon black pepper 2 tablespoons tomato paste 2 tablespoons hot sauce (recommended: Tabasco) 2 (16 ounce) cans kidney beans 1( 29 to 32-ounce) can diced tomatoes 1 tablespoon finely minced fresh parsley leaves, plus 8 small sprigs for garnish 1 tablespoon finely minced fresh cilantro leaves, plus 8 small sprigs for garnish 4 cups beef consomme 2 cups brown rice 2 tablespoons butter Instructions: Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Stir in hot peppers and cook until they begin to soften. Add ground beef and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes. While chili is simmering, bring consomme to a boil in a large saucepan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and let sit 5 minutes. Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro. ","[Malbec, Zinfandel, Tempranillo, GSM Blend]" 15827,"Chocolate Chip Caramel Ice Cream Sundae 2 sticks butter, softened, plus more for greasing 1 cup brown sugar
   1/2 cup white sugar
   2 whole eggs
   2 teaspoons vanilla extract
   2 1/4 cups all-purpose flour, plus more for dusting
   1 1/2 teaspoons salt
   1 teaspoon baking soda
   1 teaspoon (heaping) instant coffee granules
   8 ounces chocolate chips or chocolate chunks (more to taste!)
   Hot fudge, for drizzling
   Caramel sauce, for drizzling
   Vanilla ice cream
   Whipped cream
   Maraschino cherries
   Instructions: Preheat the oven to 375 degrees F. Mix the butter, brown sugar and white sugar until combined. Add the eggs and vanilla and mix together. In a separate bowl, stir together the flour, salt, baking soda and instant coffee. Add to the wet ingredients in batches, mixing gently after each addition. Gently mix in the chocolate chips or chunks. Thoroughly grease and flour a quarter sheet pan or a 9- by 13-inch baking pan. Spread the cookie dough into the pan, spreading out the surface. Bake for 15 to 18 minutes until done (longer if needed to make sure it's set. (If doubling the recipe then increase the cooking time to 20 to 22 minutes.) To serve, warm the hot fudge and caramel sauces. Place a square of cookie on a plate. Top with a scoop of ice cream, followed by drizzles of both hot fudge and caramel sauces. Finish with whipped cream and a cherry. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 15828,"Tequila Mussels 1 tablespoon olive oil 1 small onion, peeled and thinly sliced 1/2 red bell pepper, seeded and thinly sliced 1/2 yellow bell pepper, seeded and thinly sliced 1 cup thinly sliced jicama Salt Freshly ground black pepper 1/2 cup tequila 1 cup tomatoes, peeled, seeded, small diced 2 cups shrimp or seafood stock 1/2 cup coconut milk 2 dozen fresh mussels, cleaned and debeared 1/4 cup finely chopped fresh cilantro 8 small corn tortillas, cut into thin strips Creole seasoning Instructions: In a large nonreactive skillet with a lid, over medium-high heat, add the oil. When the oil is hot, add the onions, peppers and jicama. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and add the tequila. Place the pan back over the heat and carefully flame the pan. Shake the pan back and forth several times until the flame dies out. Add the tomatoes, stock and coconut milk. Bring to a simmer. Add the mussels. Season with salt and pepper. Cover with a lid and cook until the mussels have opened, about 4 to 6 minutes. Remove the lid and add the cilantro. Preheat the fryer. Fry the tortillas until crispy and golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve: Spoon the mussels and vegetables in the serving bowls. Ladle the liquid over the mussels. Pile the fried tortillas in the center of each bowl. ","[Riesling, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 15829,"Sour Cream Noodle Bake 1 1/4 pounds ground chuck One 15-ounce can tomato sauce 1/2 teaspoon salt Freshly ground black pepper 8 ounces egg noodles 1/2 cup sour cream 1 1/4 cups small curd cottage cheese Pinch red pepper flakes 1/2 cup sliced green onions (less to taste) 1 cup grated sharp Cheddar Crusty French bread, for serving Instructions: Preheat the oven to 350 degrees F. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients. Cook the egg noodles until al dente. Drain and set aside. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes. Serve with crusty French bread. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15830,"Tomato Soup Cupcakes, Cream Cheese Frosting 1 cup sugar 1/2 cup shortening 1 teaspoon baking soda 1 (10 3/4-ounce) can tomato soup 2 cups flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 cup nuts, chopped (optional) 1/2 cup raisins (optional) 1 (8-ounce) package cream cheese 1 1/2 cups confectioners' sugar Cream Cheese Frosting, recipe follows 4 ounces cream cheese, room temperature 1/2 cup unsalted butter, room temperature Pinch salt 2 1/4 cups confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and shortening. In a separate bowl, add the baking soda to the tomato soup. Mix the flour, salt, baking powder, nutmeg, and cloves in another bowl. Alternate adding the soup mixture and the flour mixture to the shortening, starting and ending with the soup mixture. Add in the nuts and raisins, if desired, and combine only until mixed. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes. To assemble: Frost the cooled cupcakes with Cream Cheese Frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until smooth. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Once all sugar is incorporated, increase the speed to medium-high and beat until light and fluffy. Use right away or refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15831,"Lemon Macaroon Chicks One 14-ounce bag sweetened coconut flakes 1/4 cup prepared lemon curd 4 large egg whites Pinch fine salt 15 small orange and/or yellow jelly beans 60 mini chocolate chips (about 2 tablespoons) Instructions: Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Combine the coconut, lemon curd, egg whites and salt with a spatula in a medium bowl until a uniform consistency. Roll generous tablespoons of the mixture into egg shapes, setting them big-side down onto the prepared baking sheets. Repeat with the rest of the mix. Bake until the bottom and a few of the coconut frays turn deep golden brown, about 20 minutes. Meanwhile, cut the jelly beans in half lengthwise and set aside. Remove the macaroons from the oven and let them cool enough to handle, but are still warm, about 5 minutes. Take one of the jelly bean halves and pinch an end to make a pointed beak. Hold the point, shiny-side up, and push the rounded end into the side of a macaroon. Push 2 mini chocolate chips, peak-side in, into the macaroon on either side of the beak for eyes. Repeat with the rest of the macaroons and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15832,"Cucumber and Bread Salad 1 1/2 Bolillos, or 1/4 loaf crusty Italian bread 6 pickling cucumbers, peeled and cut into 3/4-inch chunks 1 small red onion, thinly sliced 3 Italian Roma tomatoes, chopped 1/2 cup green olives, pitted and cut in half 6 ounces Panela cheese, cut into 1/2-inch cubes 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 bunch cilantro, chopped 3/4 teaspoon salt 1/2 teaspoon cracked black pepper Lettuce leaves for serving Instructions: Cut the bread, with crusts, into 1/2-inch cubes. Spread on a tray to thoroughly dry, 1 to 2 hours, or dry in a 250 degree oven for 30 to 45 minutes. Mix the cucumbers, onion, tomatoes, olives and cheese together in a bowl. Add the remaining ingredients and the bread cubes. Toss well, cover and chill 30 minutes. Serve cold on lettuce-lined plates. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 15833,"Barbecued Chicken 6 (22-ounce) chicken halves (fryers are best) 2 (16-ounce) bottles barbecue sauce 5 to 7 pounds charcoal briquettes Lighter fluid Instructions: Arrange the grill grate approximately 25 to 27 inches from the charcoal. If it is too close, the chicken will cook too fast, burn and dry out. Pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Place the chicken on the cooking surface. Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle). Grill for approximately 1 hour to 1 hour and 15 minutes. Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 15834,"Shrimp with Cocktail Sauce 1 lemon Kosher salt 2 pounds large shrimp in the shell (about 30) 1/2 cup chili sauce (recommended: Heinz) 1/2 cup ketchup (recommended: Heinz) 3 tablespoons prepared horseradish 2 teaspoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce (recommended: Tabasco) Instructions: Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve. For the cocktail sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve with the shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15835,"Pigs in Blankets with Harissa Ketchup and Honey Mustard 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed 4 chicken sausages, patted dry
1 large egg, beaten
Everything bagel topping, for sprinkling Harissa Ketchup, recipe follows, for serving Honey Mustard, recipe follows, for serving 1 cup ketchup 2 tablespoons harissa
1 cup Dijon mustard 3 tablespoons honey
Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment and set aside. On a work surface, roll out the puff pastry sheet to a 10-by-16-inch rectangle. Cut in half lengthwise then cut each piece crosswise into four 5-by-4-inch rectangles. Roll each rectangle tightly around a chicken sausage then slice into 4 equal pieces. Arrange on the baking sheets 1 inch apart. Brush with the egg wash and sprinkle generously with the bagel topping. Bake until golden brown, about 15 minutes. Let cool slightly and serve with the harissa ketchup and honey mustard. Stir together the ketchup and harissa in a small bowl. Stir together the mustard and honey in a small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15836,"Mini Brownie Bites with Orange Cream Cheese Frosting 1 1/2 sticks unsalted butter 4 ounces semisweet chocolate, chopped 1 cup sugar 2 large eggs 1/4 teaspoon salt 1/4 teaspoon vanilla extract 1/3 cup all-purpose flour 1/2 stick butter, room temperature 8 ounces cream cheese, room temperature 4 cups powdered sugar 3 tablespoons orange juice 1 tablespoon orange zest Instructions: Preheat the oven to 350 degrees F. Line an 8 by 8-inch pan with foil, leaving a 2-inch overhang. Spray with nonstick spray. Melt butter and chocolate in a heavy bottomed saucepan over medium heat stirring constantly. Once the chocolate is melted and smooth, stir in the sugar, eggs, salt, and vanilla extract together. Whisk until smooth. Add the flour and stir until thoroughly combined. Pour into pan. Bake for 30 minutes. Remove from oven and let cool completely on wire rack. Cream Cheese Frosting: Beat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip. Remove brownies from the pan. Using a 1 1/2-inch round ring mold cut out the brownies into circles. Decoratively pipe the frosting on the brownies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15837,"Peanut Soup 1 pound roasted unsalted peanuts, shelled 3 tablespoons olive oil 1 onion, finely chopped 1 garlic clove, finely chopped 2 sticks celery, finely chopped 2 tablespoons finely chopped leeks, white part only 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin Salt and pepper 6 1/2 cups beef and chicken stock, recipe follows 1/2 cup milk 1/2 cup cream Chopped parsley, for garnish Chopped peanuts, for garnish 1 cup kosher salt 1 gallon water 5 chicken drumsticks 1 pound piece beef loin, tenderloin (not filet) 3 celery stalks 1 leek, trimmed 1 onion, trimmed 2 garlic cloves 1 tomato 1 carrot Salt and pepper 1 bay leaf 2 cardamom pods Instructions: In a blender or grinder, grind peanuts to a fine consistency. Heat olive oil in a large, heavy saucepan and gently saute the onion, garlic, celery, and leeks until translucent. Add cayenne pepper, cumin, salt, pepper, ground peanuts, and stock. Bring to a boil, then lower heat and simmer, covered, for 30 minutes. Add milk and cream, cover, and simmer gently for an additional 30 minutes. Serve garnished with chopped parsley and peanuts. Make a brine by combining salt and water in a large bucket. Soak chicken in salt water for 2 hours. Remove chicken and rinse thoroughly. Bring the beef to a boil reduce the heat and let simmer for 30 minutes; skimming off the foam from the surface with a wooden spoon. Add the chicken and bring back to a boil still removing foam from surface. Add vegetables and seasoning, and simmer for 1 to 1 1/2 hours or until meat is cooked through. Remove meat and strain the broth through a cheesecloth, twice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15838,"Turkey-Vegetable Parmesan 1 small eggplant, cut into 1/4-inch-thick rounds 1 small zucchini, cut into 1/4-inch-thick rounds Kosher salt 3 tablespoons extra-virgin olive oil 4 turkey cutlets (about 1 1/4 pounds) All-purpose flour, for dredging 2 tablespoons unsalted butter 2 plum tomatoes, chopped 1/2 cup dry white wine 1/4 cup roughly chopped fresh basil 4 thin slices fresh mozzarella cheese 1/4 cup grated parmesan cheese Instructions: Preheat the broiler. Season the eggplant and zucchini with salt. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the eggplant in one layer and cook until browned, about 2 minutes per side. Transfer to paper towels. Add another 1 tablespoon olive oil, then repeat with the zucchini. Season the turkey with salt and dredge lightly in flour. Heat the remaining 1 tablespoon olive oil in the skillet, then add the turkey and cook until browned, about 2 minutes per side. Transfer to a plate. Heat 1 tablespoon butter in the skillet. Add the tomatoes; when they sizzle, add the wine and bring to a boil. Add 1/4 teaspoon salt. Return the turkey to the skillet; arrange the eggplant, zucchini and basil on the cutlets and spoon the tomatoes on top. Top with the mozzarella and parmesan. Cut the remaining 1 tablespoon butter into pieces and add to the skillet. Simmer until the turkey is cooked through, about 3 minutes. Transfer to the broiler; cook about 1 minute. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15839,"The Best Old-Fashioned Doughnuts 2 2/3 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 cup granulated sugar
1 tablespoon baking powder
1 1/4 teaspoons plus 1/8 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
2/3 cup plus 6 tablespoons buttermilk
1/2 cup sour cream
1 large egg and 1 egg yolk, beaten to blend
1 tablespoon plus 1 teaspoon vanilla paste
3 tablespoons vegetable oil, plus more for frying
2 cups confectioners' sugar
Instructions: Whisk together the flour, granulated sugar, baking powder, 1 1/4 teaspoons of the salt and the nutmeg in a large bowl until completely combined. Whisk together 2/3 cup of the buttermilk, the sour cream, eggs, yolks, 1 tablespoon of the vanilla paste and the oil in a medium bowl until completely combined. Fold the wet ingredients to the dry ingredients just until a soft and sticky dough comes together (do not overwork). Line a rimmed baking sheet with parchment paper and liberally dust with flour (about 1/3 cup). Scrape the dough onto the prepared baking sheet. Dust your hands and the top of the dough with more flour, then gently pat the dough to 3/4-inch thick.\u202f
Working on the baking sheet, punch out as many rounds as you can with a 3 1/4-inch cutter. Then use a 1 1/4-inch cutter to punch out the center of each round. Dip the cutters in flour before each cut to avoid sticking. Gather the dough scraps and gently re-roll without overworking the dough. Repeat cutting until all the dough has been used (you should have 8 doughnuts).
Set a wire rack inside a rimmed baking sheet and line a second rimmed baking sheet with several layers of paper towels. Fit a large heavy pot with a deep-fry thermometer and pour in oil to a depth of 3 inches. Heat over medium-high until the thermometer registers 375 degrees F.
Fry the doughnuts in batches until deep golden brown, about 2 minutes per side. Transfer to the wire rack and let cool slightly. Fry the doughnut holes until deep golden brown, about 90 seconds per side. Transfer to the wire rack and let drain for 1 minute. Then transfer to the paper-towel lined baking sheet to cool for 10 minutes before glazing. (This two-step process gets a lot more oil out of the doughnuts than using only one method.) Repeat with the remaining dough, making sure the oil returns to temperature between batches. \u202f
Whisk together the confectioners' sugar, the remaining 6 tablespoons buttermilk, the remaining 1 teaspoon vanilla paste and 1/8 teaspoon salt in a medium bowl until the glaze is smooth and the consistency of honey; add more confectioners' sugar or buttermilk if necessary.
Dip each doughnut into the glaze on one side (we like the craggy side, it has more texture for an appetizing appearance), letting the excess drip back into the bowl, then return it to the wire rack. Toss the doughnut holes in the glaze to coat completely and return to the wire rack. Let the glaze set for 10 minutes before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15840,"Exotic Panna Cotta with Tropical Sorbet 8 3/4 ounces heavy cream 1 3/4 ounces tropical puree 1 1/2 ounces sugar 1 sheet gelatin Exotic Jelly, recipe follows Exotic Fruit Soup, recipe follows 8 3/4 ounces tropical puree 1 3/4 ounces sugar 1 sheet gelatin 1-ounce mango puree 1-ounce papaya puree 1/2-ounce passion fruit puree 1-ounce Exotic Syrup, recipe follows 1/2 cup diced mango 1/2 cup diced papaya 1/2 cup diced pineapple 1/2 lemon, zested 1/2 orange, zested 1/2 vanilla bean, cut in 1/2 lengthwise 1/2 cinnamon stick 4 ounces sugar 1 cup water Instructions: Combine the cream, puree, and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Combine the puree and sugar in a small saucepan and warm over low heat. Soak the sheet of gelatin in a bowl of cold water until it softens. Squeeze the sheet of gelatin to remove excess water and add it to the warm mixture. Set aside. Once both Exotic Fruit Panna Cotta and the Exotic Jelly mixes are complete, you may now begin to layer them. First, pour about 1-ounce of the jelly into each of 4 to 6 martini glasses, depending on the number of guests. Set aside in the refrigerator to set firm. Once firm, add about 2 ounces of the Panna Cotta mixture. Set aside again in the refrigerator to set firm. Repeat until you have 2 layers of each mixture in each glass. In a medium bowl, combine the fruit purees with the Exotic Syrup, stirring until well blended. Add as much of the diced fruit as desired, and stir all together. Refrigerate until ready to serve. Combine all ingredients with 1 cup water in a small non-reactive saucepan, and bring to a boil over medium-high heat. Strain syrup through cheesecloth into a bowl. Assembly: Divide the Fruit Soup evenly among the martini glasses by pouring it into the center of each glass. Add a scoop of tropical ice cream or sorbet, if desired, and garnish with a pineapple chip. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 15841,"Smoked Duck, Sweet Corn, and Mushroom Pasta 2 tablespoons duck fat 1 cup minced onions 2 ears sweet corn 4 cups assorted exotic mushrooms Salt and black pepper 1 pound smoked duck, julienned 1 tablespoon chopped garlic 2 cups heavy cream 1 pound angel hair pasta 1/2 cup grated Parmigiano-Reggiano Drizzle white truffle oil 2 tablespoons chopped chives Fresh truffle shavings, for garnish, optional Instructions: Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes. Meanwhile, cook the pasta in the boiling water until cooked al dente, about 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate, garnish with fresh truffle shavings, if desired, and serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]

" 15842,"Baked Rigatoni with Sausage 1 cup whole milk ricotta cheese 1/2 cup fresh basil leaves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon kosher salt, plus more for the pasta 1 pound rigatoni pasta
1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed
1 large or 2 small heads broccoli, chopped into small florets
1 clove garlic, peeled and chopped
One 25-ounce jar marinara sauce
1 cup freshly grated Parmesan cheese 1 1/2 cups shredded mozzarella cheese
Instructions: Preheat the oven to 400 degrees F. For the topping: Add the ricotta, basil, and salt to a small bowl. Stir together with a rubber spatula. Set aside. For the pasta: Bring a large pot of water to boil. Season well with salt and cook the rigatoni for 5 minutes. Drain well, reserving 1/2 cup pasta water. Meanwhile, heat a large braiser or ovenproof skillet over medium-high heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking apart the meat with the back of a spoon, until beginning to brown, about 7 minutes. Add the broccoli and garlic and cook to marry the flavors, about 3 minutes. Stir in the marinara and 1/4 teaspoon salt until fully combined. Add the pasta to the pan and sprinkle with 1/2 cup of the Parmesan cheese. Toss well to coat. Add the reserved pasta water to thin the sauce slightly. Dollop the ricotta cheese mixture evenly over the top. Nestle the ricotta mixture into the pasta and cover with some of the pasta. Sprinkle with the mozzarella and remaining 1/2 cup Parmesan cheese and bake until golden brown and bubbly, about 20 minutes. Allow to sit for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15843,"Chunky Guacamole 2 firm-ripe avocados, diced (1 1/2 cups) 1/3 cup chopped red onion 1/4 cup fresh cilantro leaves, coarsely chopped 1 1/2 tablespoons fresh lime juice Salt Instructions: In a medium bowl, combine all the ingredients and toss gently to combine. ","[Rioja, Tempranillo, Garnacha]" 15844,"Espresso Biscotti 2 cups all-purpose flour 2 tablespoons ground espresso powder 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup sugar 1/2 teaspoon salt, or to taste 2 tablespoons grated orange zest 3 large eggs 1 teaspoon vanilla 3/4 cups natural almonds, toasted and chopped Instructions: Preheat oven to 350 degrees F. In a bowl with an electric mixer mix together the flour, espresso powder, cinnamon, baking soda and powder, sugar, salt and orange zest. In a small bowl beat together the eggs and vanilla. Add them all at once to the dry ingredients and beat until a dough is formed. Stir in almonds. Turn the dough out onto a floured board and form it into a ball. Halve it and form each half into a log approximately 12 inches long and 2 inches wide. Arrange logs on a buttered and floured baking sheet about 3 inches apart. Bake logs in the middle of oven for 40 minutes or until they are firm all over and browned. Remove them from the oven, let cool for a few minutes. On a cutting board slice logs on a diagonal about 1/2 inch thick. Arrange the slices back on baking sheet and bake them for approximately 10 minutes on each side or until golden throughout. Cool biscotti to room temperature. Store them in an airtight container in single layers between waxed paper for up to 2 weeks. ","[Barolo, Chianti, Tempranillo, Garnacha]" 15845,"Giant Hoagie 1 cup packed fresh basil leaves 5 cloves garlic
2 cups mayonnaise 2 tablespoons lemon juice
Kosher salt
1/4 cup red wine vinegar 1/4 teaspoon red pepper flakes
2 tablespoons honey
1/4 cup olive oil
Kosher salt and freshly ground black pepper
4 heads romaine, finely shredded 2 red bell peppers, very thinly sliced 2 yellow bell peppers, very thinly sliced Kosher salt and freshly ground black pepper One 6-foot hoagie roll
4 pounds spicy capicola, sliced 4 pounds mortadella, sliced
4 pounds genoa salami, sliced
1 pound provolone, sliced
12 Roma tomatoes, sliced
2 cup sliced green olives
2 cups sliced pepperoncini
2 cups sliced roasted peppers
Instructions: For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl. For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined. For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper. Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side. Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers. Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 15846,"Grilled Hoisin Marinated Pork with Pineapple-Grilled Green Onion Relish 1/4 cup hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 3 cloves garlic, coarsely chopped 1 teaspoon sesame oil 1 (2 pound) boneless pork tenderloin Salt and freshly frond pepper Instructions: Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15847,"Grilled Cheesy Meatloaves 1 bunch scallions (white and light green parts), cut into pieces 1 stalk celery, cut into pieces 1/4 cup fresh parsley 1 pound 90 percent lean ground beef sirloin 1 cup panko breadcrumbs 1 large egg 2 teaspoons Worcestershire sauce, plus more for brushing Kosher salt and freshly ground pepper 3 ounces sharp cheddar cheese, cut into four 2-inch-long sticks Cooking spray 3 assorted bell peppers, quartered or cut into large chunks 1/4 cup ketchup Instructions: Preheat a grill to medium high. Pulse the scallions, celery and parsley in a food processor until finely chopped; transfer to a bowl. Add the beef, panko, egg, 2 teaspoons Worcestershire sauce, 1/2 teaspoon salt, and pepper to taste. Mix with your hands, then divide into 4 portions; set a piece of cheese on each. Mold the beef around the cheese and form into mini oval-shaped loaves. Stack 2 large sheets of heavy-duty foil; coat the top sheet with cooking spray. Arrange the meatloaves 1 1/2 inches apart in the center of the foil; coat with cooking spray. Bring the foil edges together to make a packet and crimp to seal. Set the packet seam-side down on the grill; add the peppers to the grill, skin-side down. Cover and cook 10 minutes. Flip the peppers, brush with Worcestershire sauce and sprinkle with salt; flip the packet. Continue cooking, covered, 5 to 8 more minutes. Remove the peppers and packet from the grill. Brush the meatloaves with ketchup. Return the open packet to the grill; cook 5 more minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 15848,"Cold Heirloom Tomato Soup with Tropical Lobster Relish 1/4 cup olive oil 3 cups peeled and thinly sliced onions 3 tablespoons thinly sliced garlic 2 bay leaves 4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths 1 tablespoon plus 1/4 teaspoon salt 1/2 teaspoon thyme leaves 4 cups water 2 cups chicken stock 1 tablespoons lemon juice Hot sauce 1/2 pound lobster meat, picked over for cartilage, tails chopped and claw meat left whole 1/2 cup finely diced mango 1/2 cup finely diced papaya 1/2 cup finely diced pineapple 1 lime, juiced 1 lemon, juiced 2 tablespoons extra-virgin olive oil 2 teaspoons chopped fresh oregano leaves 2 teaspoons chopped fresh parsley leaves 2 teaspoons chopped scallions 1 teaspoon chopped fresh chives Pinch freshly ground black pepper 8 tablespoons creme fraiche, for garnish Basil sprigs, for garnish Instructions: In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired. Chill the soup. While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine. When ready to serve, ladle the soup into individual bowls. Float some of the lobster claw meat in the center of the soup and divide the remaining lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15849,"Lamburgers with Sweet Caramelized Onions 20 pearl onions, peeled 1 tablespoon olive oil 1 tablespoon brown sugar 1 pound ground lamb 2 tablespoons all-purpose flour 1 egg, beaten 1/2 teaspoon freshly ground nutmeg Salt and pepper to taste Focaccia bread, cut into 4 to 5 inch rounds 1 cup feta cheese, crumbled Fresh mint leaves Instructions: Cook onions in simmering, salted water for 5 minutes, then drain. Heat olive oil in a small saute pan, add onions and sugar, toss to coat. Cook, tossing occasionally, until onions are tender and golden brown. In a large bowl mix the ground lamb with the flour, beaten egg, ground nutmeg and salt and pepper. Separate the mixture into 4 equal patties. On a hot grill or barbecue grill patties for approximately 5 minutes on each side (for a medium rare burger) or until desired degree of doneness. After cutting the focaccia into rounds, slice each round in half. Lay the grilled lamburgers on top of focaccia. Crumble the feta over patties. Top with caramelized onions (cut in half), a drizzle of olive oil and fresh mint leaves. Replace remaining rounds of focaccia. Suggested Drink: Banrock Station Southeast Australia Shiraz, 1997 ","[Shiraz, Malbec, Tempranillo, Garnacha]" 15850,"Italian Barbecued Chicken with Polenta 4 bone-in chicken thigh and leg or chicken breasts Salt and freshly ground black pepper 2 teaspoons poultry seasoning 2 teaspoons grill seasoning 3 tablespoons extra-virgin olive oil 4 thick cut slices pancetta or bacon, chopped 1 medium red onion, chopped 2 cloves garlic, grated or finely chopped 1 to 2 sprigs fresh rosemary, finely chopped 1/4 cup balsamic vinegar 3 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 cup tomato sauce 2 1/2 cups chicken stock 1 1/2 cups milk 1 cup quick cooking polenta 2 tablespoons butter 1/2 cup grated Parmiginao-Reggiano Torn fresh basil leaves Instructions: Preheat oven to 400 degrees F. Season the chicken liberally with salt and pepper, poultry seasoning, and grill seasoning. Heat 2 tablespoons olive oil in a medium skillet and brown the chicken a few minutes on each side to put some of it's flavor and drippings into the pan then transfer to oven and roast 15 minutes more or until juices run clear. Meanwhile, add 1 more tablespoon olive oil to the pan and cook pancetta or bacon, if using, until crisp. Add onions, garlic and rosemary, cook 5 minutes then add the vinegar, sugar, Worcestershire, tomato sauce and 1/2 cup chicken stock, reduce heat to low and let sauce simmer 5 minutes more. Bring remaining 1 1/2 cups stock and milk to a boil, whisk in polenta and season with salt and pepper. Whisk polenta 2 to 3 minutes until it thickens, stir in butter and cheese, remove from heat. Remove chicken from oven and turn in barbecue sauce. Fill shallow bowls with polenta Top with chicken, spoon extra sauce over chicken and garnish with some torn basil leaves. ","[Barolo, Chianti, Tempranillo, GSM]

" 15851,"Hazelnut-Mocha Dacquoise 1 1/3 cups blanched hazelnuts 1 1/2 cups plus 1/3 cup sugar 1 tablespoon kosher potato starch 6 large egg whites 1/4 teaspoon salt 1/4 cup whole milk 5 cups heavy cream 8 ounces bittersweet chocolate, coarsely chopped, plus shaved chocolate for topping 1 tablespoon instant espresso powder Instructions: Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Spread the hazelnuts on a baking sheet and bake until toasted, 12 to 15 minutes; let cool completely. Combine 1 cup each hazelnuts and sugar and the potato starch in a blender or food processor and pulse until very finely ground. Transfer to a large bowl. Reduce the oven temperature to 275 degrees F. Line 2 large baking sheets with parchment paper. Using a bowl as a guide, draw three 7-inch circles on the parchment with a pencil (2 circles on 1 piece and 1 circle on the other); flip the parchment so the markings face down. Put the egg whites, 1/2 cup sugar and the salt in a large heatproof bowl. Set over a saucepan of simmering water (do not let the bowl touch the water) and whisk until the sugar is dissolved and the mixture is warm, 2 to 5 minutes. Remove the bowl from the saucepan and beat with a mixer on medium-high speed until stiff and shiny but not dry, about 2 minutes. Fold the milk and one-quarter of the egg white mixture into the nut mixture with a rubber spatula until smooth, then fold in the remaining egg whites until just combined. Divide the batter among the 3 circles on the parchment and spread evenly with an offset spatula to fill the circles. Bake 1 hour, 30 minutes, then switch the position of the pans and continue baking until firm, dry and golden, 1 to 2 more hours. (The layers are done when they easily peel off the parchment.) Let cool slightly on the baking sheets; peel off the parchment and transfer to a rack to cool completely. Meanwhile, make the ganache: Put 1 cup cream in a microwave-safe bowl; microwave until very hot, about 2 minutes. Whisk in the chocolate and espresso powder until smooth. Let cool to room temperature, then cover and refrigerate until cold, thick and spreadable, at least 30 minutes. Make the whipped cream: Combine the remaining 4 cups cream and 1/3 cup sugar in a large bowl and beat with a mixer on medium speed until it barely holds soft peaks, 1 to 2 minutes. Finish beating the cream by hand with a whisk until soft peaks form; do not overbeat. Put 2 meringue layers on a baking sheet; spread half of the ganache on each, to the edge. Refrigerate until set, 15 minutes. (If the ganache is too firm to spread, microwave in 20-second intervals to soften.) Place one of the ganache-topped meringues on a platter. Spread with 1 cup whipped cream. Stack the other ganache-topped meringue on top; spread with another layer of whipped cream. Top with the last meringue, then cover the top and side of the cake with the remaining whipped cream. Chop the remaining 1/3 cup hazelnuts and sprinkle on top of the cake along with the shaved chocolate. Refrigerate at least 6 hours or overnight before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 15852,"Pear and Cheese Empanadas 2 cups all-purpose flour 1/2 teaspoon fine sea salt 6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces, at cool room temperature 1 large egg 1 large egg yolk 2 tablespoons iced water Filling:
1 teaspoon walnut oil 1 teaspoon olive oil 1 1/2 cups ripe, peeled, cored (1/2-inch dice) D'Anjou pears 4 ounces crumbled blue cheese 1/2 cup toasted, coarsely chopped walnuts (see Note, above) 1 tablespoon chopped fresh sage 1 teaspoon fine sea salt 1/8 teaspoon freshly ground white pepper Instructions: Dough: Mix the flour and salt in a medium bowl and make a well in the center. Place the butter, egg and yolk in the well. Rub the mixture between your fingertips until it forms a crumbly mass. Sprinkle with the water and knead in the bowl until it comes together into a dough. (If the dough seems too moist, sprinkle with additional flour, and knead it in briefly.) Divide the dough into 2 thick disks, and wrap each in plastic wrap. Refrigerate until chilled, about 2 hours.; Filling: In a medium skillet, heat the walnut and olive oils over high heat. Add the pears and cook, stirring occasionally, until lightly browned and beginning to give off their juices, about 2 minutes. Transfer to a medium bowl and cool completely. Stir in the remaining ingredients. Cover and refrigerate until ready to use. Assembly: 1 large egg beaten with 1 tablespoon water, for glazing If the dough is too hard to roll easily, let it stand at room temperature to warm slightly. On a lightly floured surface, working with 1 portion of dough at a time, roll into a 1/16-inch thick circle. Using a small saucer as a guide, cut out six 4 1/2-inch rounds. Repeat with the remaining dough. Place equal amounts of the filling on the lower halves of the rounds. Fold over to enclose the filling, then crimp closed with the tines of a fork. Place on a parchment paper-lined (or lightly greased) baking sheet. Cover loosely with plastic wrap and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Brush the empanadas lightly with the egg mixture. Bake until golden brown, 15 to 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15853,"Vampire Cocktail 1 scoop vanilla ice cream 1 oz. triple sec 1/2 oz. white creme de cacao Drizzle of grenadine Instructions: Blend all ingredients except grenadine until smooth, pour into a stemmed cocktail glass. Drizzle grenadine over top. ","[Chardonnay, Moscato, Riesling]" 15854,"Spiced Venison 1 pound venison 2 egg yolks 1 tablespoon Korean cl paste (available in Japanese grocery stores) 1/2 teaspoon salt 1/2 cup bread crumbs 1 tablespoon sesame seeds 1/4 teaspoon ginger powder 1 teaspoon sugar 1/2 teaspoon Korean cl powder 1/2 teaspoon white pepper 1 teaspoon nori seaweed 3 tablespoons olive oil Instructions: Preheat oven to 375 degrees F. In a small bowl, combine the egg yolks, cl paste, and salt. Rub on the venison loin and marinate, refrigerated, for 2 hours. Remove venison from marinade and coat with spice crumb mixture. Heat olive oil in pan. Sear presentation side of venison, then flip, and place in oven for 10 minutes. Slice to serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 15855,"Mark's Awesome Chicken Sandwich 2 boneless chicken breasts Salt, pepper, onion powder, garlic powder and cayenne pepper to taste 2 tablespoons olive oil One 10-ounce box sliced mushrooms 1/2 cup Marsala wine 1 loaf Italian bread 1/2 cup grated Parmesan cheese 1/2 pound thinly sliced provolone cheese 1/2 pound thinly sliced Swiss cheese 1 jar roasted red peppers Instructions: Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste. Grill on a grill or in a grill pan. Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the same spices as the chicken. Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated. Meanwhile, take a loaf of Italian bread and invert it. Cut a \V\ wedge out of the bottom of the loaf and set aside. Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provolone, chicken, Swiss cheese, mushrooms and sliced jarred roasted red peppers. Repeat the layering until it is even with the top of the bread. Put wedge back in loaf and roll tightly in aluminum foil -- shiny side in. Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes. Serve by slicing portions on a diagonal. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 15856,"Air Fryer Buffalo Mushroom \Wings
1 cup milk of choice, such as unsweetened almond or soy 1/2 cup all-purpose flour 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 8 ounces oyster mushrooms, torn into strips 1/3 cup Buffalo-style hot sauce, such as Frank\u2019s, plus more to taste 2 cups all-purpose flour 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon ground mustard Kosher salt and freshly ground black pepper Nonstick cooking spray, for the mushrooms Ranch dressing and carrot and celery sticks, for serving Instructions: For the mushrooms and marinade: Whisk the milk, flour, chili powder, cumin, garlic powder, onion powder, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the mushroom strips and set aside to marinate for at least 30 minutes and up to 2 hours. For the coating: Meanwhile, whisk the flour, chili powder, cumin, garlic powder, onion powder, paprika, mustard, 2 teaspoons salt and 1 teaspoon pepper in a large bowl. Working in batches, use tongs to lift some of the mushrooms from the marinade, letting the excess drip off. Toss in the coating until fully covered, then transfer to a plate. Spray both sides thoroughly with nonstick spray and arrange in a 6-quart air fryer. Cook at 375 degrees F until the coating is golden brown and crispy, about 10 minutes (see Cook's Note). Flip the pieces over and cook until extra crispy on both sides, an additional 5 minutes. Remove to a wire rack while coating and frying the remaining batches. (The fried pieces can be kept warm in a 200 degree F oven, if needed.) Add the mushrooms to a large bowl and drizzle with the hot sauce. Toss to coat completely, adding more if desired. Serve immediately with ranch and a side of veggie sticks for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 15857,"Potted Beef and Celery Root with Celery Gremolata 3 pounds beef chuck or other stew meat, cut into 2-inch cubes Kosher salt and coarse black pepper All-purpose flour, for dredging
1/4 cup olive or vegetable oil 4 cloves garlic, crushed 2 medium celery roots, peeled and cubed 2 medium onions, chopped 3 tablespoons tomato paste 2 cups beef stock 1 1/2 cups dry red wine 1/4 cup Worcestershire sauce Herb bundle (fresh sage, bay and parsley), tied with kitchen string 1 cup fresh flat-leaf parsley leaves, chopped 4 ribs organic celery with leafy tops, chopped 2 anchovy fillets, finely chopped, optional 1 lemon, juiced About 3 tablespoons EVOO Shaved pecorino curls Mashed or boiled baby potatoes, or crusty bread, for serving Instructions: Preheat the oven to 325 degrees F.
Pat the meat dry and sprinkle with salt and pepper, then dredge in flour. In batches, brown the meat in the oil over medium-high heat in a large Dutch oven. Set the beef aside.
Add the garlic, celery root and onions to the beef drippings and season with salt and pepper. Cook until softened, 5 to 7 minutes. Add the tomato paste and stir 1 minute, then add the stock, wine, Worcestershire, beef and herb bundle. Cover and cook in the oven until tender, up to 2 hours. Cool and store for a make-ahead meal. Reheat in a 325 degree F oven until bubbly.
For the celery gremolata: Combine the parsley, celery, anchovies and lemon juice, and dress with the EVOO. Loosely combine with pecorino cheese. Serve the potted beef in shallow bowls, with the celery gremolata on top. Serve mashed or boiled baby potatoes or crusty bread alongside. ","[Barolo, Barbaresco, Chianti, Rioja]

" 15858,"Lamb Shanks with Sweet Potato Risotto and Serrano Vinegar Sauce 4 lamb shanks, scored on narrow end with knife Salt and freshly ground pepper 3 tablespoons olive oil 1 large onion, coarsely chopped 2 carrots, coarsely chopped 2 celery stalks, coarsely chopped 6 sprigs fresh thyme 2 cups dry red wine 4 to 6 cups homemade chicken stock 2 serrano peppers, finely diced 1/2 cup dark brown sugar 1 cup red wine vinegar Sweet Potato Risotto with Roasted Chanterelles, recipe follows 8 to 10 cups water 2 tablespoons unsalted butter 1 tablespoon olive oil 1 large onion, finely chopped Salt and freshly ground pepper 2 cups arborio rice 1 cup dry white wine 1 large sweet potato, baked, peeled and pureed 2 tablespoons cold unsalted butter 1/2 cup grated Parmesan 2 tablespoons pine nuts, lightly toasted 2 cups balsamic vinegar, reduced to 1/4 cup Roasted Chanterelles, recipe follows 2 teaspoons truffle oil 1/2 pound chanterelles 2 tablespoons olive oil Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees F.
Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate.
Add onion, carrots, celery, and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. Cook for approximately 2 1/2 hours or until the meat is very tender.
Strain sauce through a fine strainer into a medium saucepan. Add the serrano, sugar, and vinegar and cook until reduced by 1/2. Season with salt and pepper, to taste.
Serve with Sweet Potato Risotto with Roasted Chanterelles. Place water in a medium saucepan and bring to a boil. Heat oil and butter in a medium high-sided saute pan. Add onion, season with salt and pepper, and cook until soft. Add rice and toss to coat in the mixture. Add wine and cook until completely reduced. Add 2 cups of the boiling water and cook until absorbed. Continue adding 1 cup of water at a time and cook, stirring often, until all liquid is absorbed. Repeat until rice is al dente.
Stir in the sweet potato and mix until combined. Add the butter and Parmesan, and season with salt and pepper, to taste. Fold in the pine nuts and reserved chanterelles, and scrape the mixture into a bowl. Drizzle with the balsamic glaze and the white truffle oil. Preheat oven to 425 degrees F.
Place mushrooms in a medium baking pan, toss with oil and season with salt and pepper, to taste. Roast until golden brown, about 15 to 20 minutes. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 15859,"Frankenstein Crispy Rice Treats Nonstick cooking spray, for the baking dish 3 tablespoons unsalted butter 4 cups mini marshmallows, plus more for decorating 1/4 teaspoon green food coloring 6 cups crisp rice cereal, such as Rice Krispies One 12-ounce bag semisweet chocolate chips Black icing and candy decorations, for topping Instructions: Coat a 9-by-13-inch baking dish with nonstick spray. Melt the butter in a Dutch oven or large pot over low heat. Add the marshmallows and food coloring and cook, stirring, until the marshmallows are completely melted, about 3 minutes. Remove from the heat and fold in the rice cereal. Transfer to the prepared baking dish. Spray your hands with nonstick spray and pat the mixture into an even layer. Refrigerate until firm, about 1 hour. Flip the baking dish onto a cutting board and gently tap to release the treats. Trim the edges, then cut in half lengthwise to make 2 long rectangles. Cut each rectangle into 5 equal pieces, each about 2 inches wide. Line a rimmed baking sheet with wax paper. Add the chocolate chips to a small microwave-safe bowl. Microwave at 50% power, stopping to stir about halfway, until just melted, about 1 minute. Dip a short edge of each rectangle into the melted chocolate to create hair. Use a toothpick to move the chocolate around to create special hair patterns. Put a dot of icing on the back of the candy decorations to stick on facial features. Use another dot of icing to stick a mini marshmallow on the sides of each head for neck bolts. Draw on additional features with the icing. Serve immediately or store in a cool, dry place. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15860,"Dressed Up Avocados with Serrano Ham 3 ripe Haas avocados, halved, pitted and scooped from skin with spoon The juice of 1 lemon 1/4 pound thinly sliced Serrano ham, proscuitto may be substituted Extra- virgin olive oil, for drizzling 2 tablespoons chopped fresh cilantro Salt and pepper, to your taste Instructions: Halve each half avocado lengthwise and arrange quartered avocados on a platter. Heat lemon 10 seconds on high in microwave to get the juices flowing. Dress avocados with lemon juice, wrap with ham, then continue to dress with extra virgin olive oil, cilantro and salt and pepper, serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15861,"Yam Fried Chicken 3 pounds sweet potatoes, peeled and diced into 1-inch cubes 1 stick butter or margarine
1 pound sugar
Florence's Fried Chicken, recipe follows 2 cups all-purpose flour 2 teaspoons salt 2 teaspoons butcher's grade pepper 1 tablespoon baking powder 1 tablespoon cornstarch 1 whole chicken, cut into 10 pieces 1 tablespoon salt
1 tablespoon ground pepper
4 cups shortening
Instructions: Put sweet potatoes and 6 cups water in a saucepan or stockpot on high heat. Cook until still slightly firm, 12 to 15 minutes from the time the heat is ignited. Pour off all water, reserving 2 cups. Return potatoes, butter, sugar and the 2 cups reserved water to the pot over high heat. Cook until the liquid starts to caramelize, about 15 minutes. Remove potatoes, leaving the caramelized liquid. Cook the yam sauce an additional 5 minutes on high heat. Add Fried Chicken. (Eat the potatoes. They are delicious.) For Florence's fried chicken seasoning: Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl. For the chicken: Sprinkle chicken with salt and pepper. Melt shortening in a heavy skillet or Dutch oven on medium heat. Cover chicken in Florence's fried chicken seasoning. Drop in skillet. Cook in two batches (white and dark separately), turning halfway through, until internal temperature reads 165 degrees F in the thickest part of the meat (not touching the bone), approximately 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15862,"Grilled Eggplant and Manchego Cheese Salad with Fresh Basil and Balsamic-Black Pepper Glaze 2 cups balsamic vinegar 1 teaspoon honey 1/4 teaspoon coarsely ground black pepper, plus more for seasoning 3 medium eggplants, sliced 1/4-inch thick (you will need 12 equal slices) 1/3 cup pure olive oil 8 (1/4-inch thick) slices Manchego cheese Salt 16 fresh basil leaves, plus 2 tablespoons chopped fresh basil Instructions: Put vinegar in a medium saucepan over high heat, bring to a boil and reduce until thick and syrupy. Stir in the honey and coarsely ground black pepper and transfer to a bowl. Can be made 1 day in advance and refrigerated and brought to room temperature before using. Heat the grill to high. Brush both sides of the eggplant with oil and season with salt and pepper. Place the eggplant on the grill and grill until golden brown and slightly charred, about 4 minutes. Turn over and continue grilling until just cooked through, 4 to 5 minutes longer. Transfer 8 slices of the eggplant to a flat surface and top each slice with a slice of cheese and 2 basil leaves and season with salt and pepper. Repeat, making 4 stacks, each with 3 slices of eggplant and 2 slices of cheese. Carefully return the stacks to the grill and grill for 2 minutes, or until the cheese is slightly melted. Remove the stacks to a large dinner plate and drizzle with some of the balsamic-black pepper glaze. Garnish with some of the chopped basil. ","[Ros, Pinot Grigio, Vermentino, Tempranillo]

" 15863,"Shrimp and Cabbage Stir-Fry 1 large egg white 1 tablespoon plus 2 teaspoons cornstarch 1 tablespoon plus 1 teaspoon soy sauce 1 1/4 pounds medium shrimp, peeled and deveined 2 teaspoons hoisin sauce 1 1/2 teaspoons sherry vinegar or rice wine vinegar 1/2 cup low-sodium chicken broth or water 2 tablespoons vegetable oil 4 scallions, cut into 1/2-inch pieces, white and green parts separated 1 tablespoon finely grated peeled ginger 1 clove garlic, finely grated 1 pound Napa cabbage (1/2 head), cut into 1-inch pieces Cooked white rice, for serving (optional) Instructions: Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside. Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes. Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15864,"Fettuccine Alfredo with Zucchini Ribbons 2 tablespoons olive oil 2 cloves garlic, minced 2 medium zucchini (about 8 ounces each) 12 ounces Fettuccine pasta, preferably whole wheat 1 tablespoon all-purpose flour 1 cup cold 1% low-fat milk 1/2 cup evaporated skim milk (not condensed milk) 1/2 teaspoon salt, plus more to taste 3/4 cup freshly grated Parmesan cheese 1/4 cup finely chopped fresh parsley leaves Instructions: Slice the ends off the zucchini and discard. Using a mandolin or carefully with a sharp knife slice the zucchini lengthwise into very thin slices. Stack the slices and cut with a knife lengthwise into 1/4 inch-thick ribbons. Heat 1 tablespoon of the oil in large non-stick skillet over a medium heat. Add 1 clove of the garlic and cook for 30 seconds. Add the zucchini ribbons, cover and cook until the zucchini is tender, stirring occasionally, about 6 minutes. Transfer the zucchini to a bowl. Cook the pasta al dente according to the directions on the package. Ladle out a half cup of the pasta water and set aside. Drain the pasta and return it to the pasta pot. Meanwhile, make the sauce. Stir the flour into the low-fat milk until it is completely dissolved. Put the remaining tablespoon of olive oil in the skillet and heat over a medium-high heat. Add the remaining clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt and the cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste. Add the sauce, the zucchini and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen. To serve, place 2 cups of the pasta mixture on each plate and garnish with remaining parsley. Excellent Source of: Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin C, Vitamin K Good Source of: Iodine, Pantothenic Acid, Vitamin A, Vitamin B12, Vitamin D ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 15865,"Clinton Meets Delancy 1/8 teaspoon prepared horseradish 1 teaspoon spicy mustard Honey, to mix with mustard, optional 2 slices pumpernickel bread 4 ounces all-beef salami (recommended: Katz's) 2 ounces Havarti dill cheese 2 marinated red cherry peppers 1 red hot pepper, for garnish 1 green hot pepper, for garnish Instructions: Mix horseradish with mustard and honey, if desired. Spread on top and bottom slices of bread. Layer salami and cheese slices. Slice, drain and remove seeds from peppers. Place in center of sandwich. Garnish with 1 red and 1 green hot pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15866,"Garlic and Herb Eggplant 2 medium eggplant, peeled and diced into 1 1/2 pieces (about 3 pounds) Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1/4 teaspoon crushed red pepper flakes 3 cloves garlic, thinly sliced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint Instructions: Toss the eggplant in a large colander with a generous sprinkle of salt. Set the colander over a bowl to drain and top with a second bowl filled with water or a few heavy cans to press the liquid out of the eggplant. Set aside for at least 1 hour or up to 3 hours. Spread the eggplant out onto a baking sheet or large cutting board and pat dry with paper towels. Heat the oil in a large skillet set over medium heat. Add half of the eggplant and half of the pepper flakes and cook, stirring occasionally until tender and lightly browned, about 7 minutes. Add half of the garlic and continue to cook until the garlic is soft, about 1 minute. Remove from the skillet to a bowl. Repeat with the remaining oil, eggplant, crushed red pepper and garlic. Off the heat, add the reserved eggplant back to the skillet, stir in the parsley and mint and season with salt and pepper.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15867,"Chicken Chorizo Patty Melt 1 pound ground chicken 6 ounces fresh chorizo 2 cloves garlic, minced 2 tablespoons chopped fresh oregano leaves 1 teaspoon kosher salt 1 tablespoon butter 1 tablespoon vegetable oil 1 large or 2 regular Vidalia or sweet onions, halved and sliced Kosher salt and freshly ground black pepper 4 tablespoons vegetable oil 4 flat bread, naan or pita, halved 8 to 10 slices Jarlsberg or Swiss cheese Ketchup, for dipping Instructions: Patties: In a large bowl, gently but thoroughly combine all ingredients. Form into 4 equal-sized thin patties roughly the size of the bread you will be using or in the case of the naan, 1/2 the bread size. Cover the patties with plastic wrap and refrigerate for 30 minutes. Onions: In a medium saute pan on medium heat melt the butter with the oil. Add the onion and season with a pinch of salt and a couple of grinds of pepper, to taste. Saute until the onions are caramelized, about 35 minutes, and set aside. Preheat a griddle with 2 tablespoons of oil over medium-high heat. Griddle the patties on the on both sides until crispy on the edges and cooked through, about 3 minutes per side. Remove to a plate and wipe the griddle. Assemble the sandwiches by layering each bread 1/2 with a slice of cheese, a patty, another slice of cheese, onions, and the other bread 1/2, in that order. Brush or add 2 more tablespoons of oil to the griddle and put the sandwiches on the griddle. Press on the sandwich with a spatula to help toast evenly and hold the sandwich together. Cook until the cheese is melted and the bread is toasted, about 2 minutes on each side. Serve immediately with ketchup, for dipping. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 15868,"Zarda Bar-B-Q Creeper Sauce 18 1/2 ounces spicy barbeque sauce, such as Zarda Bold and Spicy Bar-B-Q Sauce 2 tablespoons cayenne pepper 1 habanero pepper, diced 1 jalapeno pepper, diced Instructions: Pour the barbeque sauce into a blender. Add the cayenne, habanero and jalapeno peppers. Blend on medium speed until smooth. ","[Chardonnay, Malbec, Syrah, Tempranillo]" 15869,"Smirnoff Moscow Mule 1.5 oz. Smirnoff No.21 Vodka 3 oz. ginger beer 1 teaspoon(s) sugar syrup 0.25 oz. lime juice 1 sprig(s) mint 1 slice(s) lime(s) Instructions: In a glass with ice, add Smirnoff No.21 Vodka, sugar syrup, and lime juice. Top with ginger beer and stir. Garnish with mint sprig and lime slice.; ","[Vodka, Ginger Beer]" 15870,"Braised Turkey Braciole 3/4 cup breadcrumbs 1/2 cup chopped mixed pitted olives
1/2 cup freshly grated Parmesan cheese
1/3 cup capers, drained
1/3 cup chopped fresh Italian parsley
1/4 cup olive oil 2 1/4 teaspoons kosher salt Two 2.5-pound boneless turkey breast halves, butterflied and pounded slightly
6 slices provolone cheese
2 cloves garlic, smashed and peeled
1 cup dry white wine
One 25-ounce jar tomato puree, such as Mutti
2 sprigs fresh basil
Instructions: Preheat the oven to 400 degrees F. In a medium bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt. Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over the breasts. Beginning at the end without the skin, begin to roll the turkey breasts up so that they resemble an unstuffed breast. Tie the breasts in 3 places with butchers twine. Season the outsides evenly with the remaining teaspoon of salt. Heat a medium ovenproof braising pan over medium-high heat. Add the remaining olive oil to the pan and heat another minute. Add the turkey breasts skin-side down to the pan and cook, undisturbed, until a deep golden brown, 4 to 5 minutes. Flip the breasts and cook an additional 3 minutes to brown the other side. Remove the breasts to a plate. To the pan, add the garlic and cook for 2 minutes. Deglaze with the white wine and stir up all the brown bits from the bottom of the pan using a wooden spoon. Bring to a simmer. Stir in the tomato puree and nestle in the basil. Return to a simmer and add the breasts back to the pan. Cover the pan with the lid and place in the oven until the internal temperature reaches about 145 degrees F, about 30 minutes. Uncover the pan and return to the oven until it reaches 160 degrees F, an additional 15 minutes. Allow the turkey to rest in the pan for 15 minutes before slicing and serving with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 15871,"Christmas Tree Cheese Ball 8 ounces cream cheese 8 ounces sharp Cheddar
1/4 teaspoon cayenne
2 to 3 dashes Worcestershire sauce 3 scallions, sliced
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
1/4 cup very finely chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
2 tablespoons pomegranate seeds
Buttery crackers, such as Ritz, for serving
Instructions: Add the cream cheese, Cheddar, cayenne, Worcestershire, scallions, lemon juice and some salt and pepper to the bowl of a food processor. Pulse until the mixture is almost smooth; you still want a few bits of cheese in there. Remove with a rubber spatula to a piece of plastic wrap and wrap up the cheese mixture. Place in the freezer for 30 minutes. Shape the cheese mixture with your hands into a Christmas tree/cone using the plastic wrap to keep it together. Mix the chopped parsley and dill together on a plate or work surface. Coat the shaped cheese in the chopped herbs. Transfer the cheese tree to the center of a platter. Decorate with the pomegranate seeds as ornaments. Serve with buttery crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 15872,"Fresh Peaches and Cream Rustic Pie 1/2 Perfect Pie Dough (1 disk), recipe follows 3 cups peeled, pitted, and sliced peaches 1/2 cup brown sugar 2 tablespoons flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 tablespoon fresh lemon juice Flour, for dusting 1 tablespoon cold unsalted butter, cut into pieces 1 large egg, lightly beaten 2 teaspoons sugar (recommended: turbinado) Vanilla bean ice cream or fresh whipped cream, for garnish 1 1/2 cups flour 1/2 teaspoon salt 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen 4 to 6 tablespoons ice cold water Instructions: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined. On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar. Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream. In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed. Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 15873,"Roasted Vegetables with Balsamic Glaze 2 large sweet onions, peeled and cut into quarters 2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled 1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup vegetable broth 1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (see Cook's Note) 1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
Instructions: For the roasted vegetables: Preheat the oven to 400 degrees F. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving. For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15874,"Jicama Tabbouleh and Chicken Salad 1 3/4 pound jicama, peeled 2 cups packed fresh flat-leaf parsley leaves, chopped 1 cup packed fresh mint leaves, chopped 2 medium tomatoes, chopped 1 Persian cucumber, chopped 1/2 onion, finely chopped 4 tablespoons extra-virgin olive oil 2 tablespoons lemon juice Kosher salt and finely ground black pepper 6 chicken cutlets 1 1/2 teaspoons smoked paprika Instructions: Cut the jicama into chunks, and then pulse in the food processor until finely ground. Transfer to a large bowl. In the same processor carafe, pulse the parsley and mint until finely chopped. Add to the jicama along with the tomatoes, cucumbers, onions, 2 tablespoons of the oil, the lemon juice, 2 teaspoons salt, and 3/4 teaspoon pepper. Stir together the remaining 2 tablespoons oil with the paprika, 1 teaspoon salt and 1/2 teaspoon pepper and rub all over chicken. Preheat a grill to medium-high heat. Grill the chicken, turning, until grill marks appear, about 4 minutes. Let the chicken rest 5 minutes. Serve, topped with the jicama tabbouleh. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15875,"Tabouleh 1/2 cup medium grain bulgur 1 1/4 cups water 4 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches 1 1/2 cups peeled and diced tomatoes, about 3 to 5 Roma tomatoes, 1/4 cup green onions chopped, white and some of the green, about 2 green onions 1/4 cup green onions chopped, white and some of the green, about 2 green onions
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves 1/4 cup freshly squeezed lemon juice 1/4 teaspoon minced garlic Pinch kosher salt 1 tablespoon extra-virgin olive oil Instructions: Bring water to a boil, pour in bulgur, stir, cover, and turn off heat. Let stand 20 to 25 minutes or until most of the liquid is absorbed and bulgur is fluffy and tender. Pour off any remaining liquid. To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings. In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings. Morph 1: Add more diced tomatoes, diced cucumbers, and diced raw zucchini to the tabbouleh. Morph 2: Add rinsed and drained canned chickpeas, and rinsed and drained canned lentils Morph 3: Grill some boneless, skinless chicken breast, dice, toss with the tabbouleh and wrap it up in fresh pita. Morph 4: Serve as a small side salad with fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 15876,"Rosemary Polenta 1/4 pound (1 stick) unsalted butter 1/4 cup olive oil 1 tablespoon minced garlic (3 cloves) 1 teaspoon crushed red pepper flakes 1 teaspoon minced fresh rosemary leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3 cups chicken stock, preferably homemade 2 cups half-and-half 2 cups milk 2 cups cornmeal 1/2 cup good grated Parmesan Flour, olive oil, and butter, for frying Instructions: Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold. Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 15877,"Ricotta Orange Pound Cake 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan 1 1/2 cups cake flour 2 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 1/2 cups whole-milk ricotta cheese 1 1/2 cups plus 1 table spoon granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 1 orange, zested 2 tablespoons amaretto Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-5-by-3-inch loaf pan with butter. In a medium bowl, combine the flour, baking powder and salt. Stir to blend. Using a mixer, cream the butter, ricotta and granulated sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest and amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the batter into the prepared pan and bake until a toothpick comes out clean and the cake pulls away from the sides of the pan, 45 to 50 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely. To wrap, return to the pan and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 15878,"Spring Fever Drink Ice cubes, as needed 1 cup (8 ounces) freshly squeezed orange juice 1 cup (8 ounces) pineapple juice 1/4 cup (2 ounces) vodka A few drops orange bitter Sparkling white wine 4 slices of grapefruit, for serving Fresh basil leaves, for serving Instructions: In a cocktail shaker, add the ice cubes, orange juice, pineapple juice, vodka, and orange bitter. Shake, then divide among 4 glasses and top with the sparkling white wine. Garnish the glasses with grapefruit slices and basil leaves. ","[Chardonnay, Sauvignon Blanc, Riesling]" 15879,"Creamy Fusilli with Mushrooms and Chicken 1 pound fusilli 2 teaspoons olive oil 12 ounces sliced mushrooms (any variety) Cooked chicken fingers (about 12 strips), cut into 1-inch pieces 1 teaspoon dried thyme 1/4 cup sherry 1 cup reduced-sodium chicken broth 2 tablespoons all-purpose flour 1/2 cup milk 1 cup grated Havarti cheese 1/3 cup sliced black olives Instructions: Cook fusilli according to package directions. Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens. Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side. ","[Chardonnay, Sauvignon Blanc, Chianti, Riesling]" 15880,"Kim-Cheese Tots 3 quarts neutral oil One 2-pound bag frozen potato tots
Pinch of kosher salt, plus more for seasoning
3/4 cup (200 grams) kimchi from the jar, sliced or chopped, plus 1 tablespoon kimchi brine
1 1/2 cups (170 grams) shredded sharp Cheddar 6 tablespoons (90 grams) whole milk Greek yogurt
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
Juice from half a lemon (about 1 tablespoon), plus lemon wedges, for serving
Pickled Onions, recipe follows Mayonnaise, such as Kewpie, for serving
Sliced scallions, for serving 1/4 cup apple cider vinegar 7 1/2 teaspoons sugar
2 1/2 teaspoons kosher salt
1 1/2 teaspoons mustard seed
1 small yellow or white onion, julienned
Instructions: Place an oven rack in the middle position. Preheat the oven to 450 degrees F. Pour the neutral oil into a heavy-bottomed pot and bring to 375 degrees F over medium heat. Fry the tots in batches (for a whole bag, 2 to 3 batches) for 6 to 8 minutes each, or until the tots float around and are dark golden and crispy (let them crisp up a bit once they hit the oil before stirring so they don\u2019t fall apart). Be sure to bring the oil back to temperature before adding the next batch. Remove the tots onto a wire rack and cool slightly. Season with salt if needed (some brands of tots are saltier than others). Transfer the tots to a flame-proof dish that you can also serve in; a 12-inch cast-iron skillet, a nice ceramic baking dish or anything that holds about 3 quarts will work. Evenly top the tots with the chopped kimchi and shredded Cheddar. Bake until the cheese is melted, the kimchi is hot and the edges start to brown, about 10 minutes. While the tots bake, make the yogurt sauce: Combine the yogurt, soy sauce, toasted sesame oil, lemon juice, kimchi brine and salt in a small or medium bowl. Whisk to combine and set aside. (The yogurt sauce can be made ahead of time and refrigerated; if it separates a little just give a quick stir.) Turn on the broiler to the highest setting and broil until the cheese is brown and speckly and the edges of the kimchi are browned; start checking after about 3 minutes. Top the tots with Pickled Onions, yogurt sauce, mayo and scallions. Serve immediately with lemon wedges. In a small saucepan over medium-high heat, combine the apple cider vinegar, sugar, salt, mustard seed and 1/2 cup water. Bring to a boil and let cook until the sugar and salt are dissolved, Remove from the heat and pour over the onions in a medium bowl. Refrigerate until you are ready to serve. (This can be done ahead of time and refrigerated.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15881,"Garlic Naan 1/2 cup (1 stick) salted butter, softened 1/2 cup shredded Parmesan 1 teaspoon garam masala, optional
1/2 teaspoon garlic powder
3 garlic cloves, minced
4 pieces store-bought naan Chopped fresh cilantro, for garnish
Instructions: Preheat oven to 400 degrees F. Combine softened butter, shredded cheese, garam masala, if using, garlic powder and minced garlic in a small bowl. Spread evenly on the naan. Bake until butter is melted and bubbly, 5 to 7 minutes. (You can also broil for 1 to 2 minutes at the end to give it a more crisp top.) Garnish with fresh chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15882,"The Ultimate Omelette 1 stick butter 18 eggs (3 per person) 1/2 cup heavy cream 1 tablespoon crushed white peppercorns 1 bunch chives, finely chopped 1 bunch chervil, finely chopped 1 tablespoon sea salt Roasted mushrooms and watercress, as accompaniment, if desired
Roasted mushrooms and watercress, as accompaniment, if desired 1/2 cup heavy cream
Instructions: Preheat the oven to 450 degrees F.
To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside
Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy.
Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly. Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch.
Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper. Serve with roasted mushrooms and watercress. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15883,"Portobello Mushroom Lasagna Kosher salt Good olive oil 3/4 pound dried lasagna noodles 4 cups whole milk 12 tablespoons (11/2 sticks) unsalted butter, divided 1/2 cup all-purpose flour 1 teaspoon freshly ground black pepper 1 teaspoon ground nutmeg 1 1/2 pounds portobello mushrooms 1 cup freshly ground Parmesan Instructions: Preheat the oven to 375 degrees F. Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 15884,"Chocolate Fondue with Fresh Strawberry Skewers, Peanut Butter and Fluff Sandwiches, Pretzels, and Swedish Fish 1 cup chocolate chips 1/2 cup heavy cream 4 teaspoon butter 1 cup strawberries 1 package graham crackers 1/2 cup peanut butter 1/2 cup fluff 1 cup pretzel rods 1 dozen Swedish fish candy Instructions: Bring cream to a boil and add to chocolate chips and finish with soft butter. Keep in a warm place. Spread the peanut butter and fluff on the graham crackers and make sandwiches. Skewer the berry with 6-inch wood skewers and place all other ingredients around fondue. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 15885,"Honey-Rum Black Beans 1/2 pound chorizo sausage, diced 1 large Spanish onion, finely diced 1 large carrot, diced 4 cloves garlic, finely chopped 1 pound black beans, soaked, cooked until tender and drained well 1 cup dark rum 1/8 cup honey, or more to taste 1/8 cup molasses, or more to taste 3 tablespoons dark brown sugar Salt and freshly ground pepper 3 to 5 cups homemade chicken stock or low-sodium canned chicken broth 1/4 cup chopped fresh cilantro leaves, optional Instructions: Preheat oven to 325 degrees F. Cook sausage in a medium saute pan until golden brown and fat has rendered. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add the onion and carrot to the pan and cook until soft. Add the garlic and cook for 1 minute. Place the beans in a large bowl, stir in the cooked onion mixture, rum, honey, molasses, sugar, and cooked chorizo. Season with salt and pepper, to taste. Transfer the mixture to a casserole or baking dish and pour 3 cups of the stock over. Bake the beans, covered, for 20 minutes. Check to see if the mixture is dry and add more stock, if needed. Continue baking an additional 20 minutes. Uncover and bake for 15 minutes, remove from the oven, and fold in the cilantro, if using. Let sit for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15886,"Superfood Milkshake 1 pint coconut ice cream 3/4 cup milk
1/4 cup plus 1 tablespoon almond butter
3 tablespoons unsweetened cocoa powder
4 ounces dark chocolate, melted
Desiccated coconut, for coating the glasses 1 can whipped cream Granola bars, for serving Chopped chocolate-covered almonds, for topping Instructions: In a blender, pulse together the ice cream, milk, almond butter and cocoa until smooth. Put the melted chocolate in a bowl. Take a glass and roll the top of it and a little further down from the top in the melted chocolate. Then roll the glass in coconut to coat. Repeat with additional glasses if using. Pour the milkshake into the glasses carefully, then add whipped cream on top. Add a granola bar to the whipped cream. Sprinkle the chopped chocolate-covered almonds on top and serve. ","[Syrah, Zinfandel, Malbec, Petite Sirah]" 15887,"Hummus Bowls with Spiced Lamb 2 15-ounce cans chickpeas, undrained 1/3 cup tahini, well stirred 4 cloves garlic, minced 3 tablespoons fresh lemon juice 1 1/2 teaspoons ground cumin Kosher salt 1 tablespoon extra-virgin olive oil, plus more for topping 1 pound ground lamb or beef Freshly ground pepper 1 teaspoon hot paprika 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 15-ounce can diced fire-roasted tomatoes 1/2 cup chopped fresh parsley and/or cilantro Warmed pita and prepared cucumber salad, for serving Instructions: Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs. Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad. ","[Syrah, Tempranillo, Garnacha, Barbera]" 15888,"Lacquered Bacon Heaping 1/3 cup maple syrup 1 1/2 tablespoons fresh sage, finely chopped
1/4 teaspoon cayenne
12 ounces thick-cut bacon
Instructions: Preheat the oven to 375 degrees F. Line a large rimmed baking pan with 2 layers of foil and top the foil with a sheet of parchment paper. Stir the maple syrup, sage and cayenne in a small bowl. Dip the bacon in the syrup to coat and arrange the slices on the pan in a single layer. Bake the bacon until it starts to brown on the underside and tips, about 20 minutes. Flip the bacon and rearrange the slices if it is browning unevenly. Continue to bake until dark all over, 10 to 15 minutes more. Transfer the bacon to clean parchment paper to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15889,"Plum Cornbread 4 to 6 black plums (if they are large, use 4, if they are small use 6), sliced 3 tablespoons sugar 1/2 stick melted butter, plus extra for baking pan 3/4 cup all-purpose flour 1 cup yellow cornmeal 2 teaspoons baking powder 3 tablespoons sugar 1/2 teaspoon kosher salt 1 cup milk 3 tablespoons honey 1 teaspoon vanilla extract 2 eggs 1 pint vanilla ice cream, for serving Instructions: In a small bowl, combine the plums and sugar and let sit at room temperature for at least 30 minutes. Preheat the oven to 350 degrees F. Butter an 8-inch cast iron skillet or an 8 by 8-inch square baking pan. In a large mixing bowl, combine all of the dry ingredients.
In another mixing bowl, combine all the wet ingredients and whisk to thoroughly combine. Make a well in the dry ingredients and pour the wet ingredients into the well. Mix gently to combine. When the mixture has just come together, transfer it to the prepared skillet or baking pan. Sprinkle the plums in an even layer over the top of the batter. Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool before cutting. Serve topped with vanilla ice cream. ","[Zinfandel, Petite Sirah, Tempranillo, Garnacha]" 15890,"California Burgers with Sweet Potato Fries 1 15-ounce bag frozen sweet potato fries 1 pound ground beef 2 scallions, minced Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small head iceberg lettuce, leaves torn or cut into burger-size pieces 1/2 cup roasted red pepper hummus 1/4 seedless cucumber, thinly sliced 2 precooked beets, thinly sliced 2 or 3 radishes, thinly sliced 1/2 avocado, thinly sliced 3/4 cup sprouts Instructions: Bake the sweet potato fries as the label directs. Meanwhile, combine the beef, scallions, 3/4 teaspoon salt and a few grinds of pepper in a large bowl; mix well. Form the mixture into 4 equal patties, 3 1/2 to 4 inches wide. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the patties and cook until browned, about 3 minutes. Flip and cook to medium doneness, another 2 minutes. Divide the lettuce leaves among plates, layering a few leaves to create 2 \u201cbuns\u201d per plate. Put a burger on one of the lettuce buns on each plate. Top each with 2 tablespoons hummus, slices of the cucumber, beets, radishes and avocado and some sprouts. Serve with the sweet potato fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 15891,"Caramelized Pumpkin Seeds 1/2 cup butterscotch caramel sauce 1 cup brown sugar 1 teaspoon cinnamon extract 1/2 teaspoon cayenne pepper 3 cups pumpkin seeds, roasted 1 cup almonds, crushed Instructions: Lightly coat baking sheet with cooking spray and set aside. In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled. Cook's Notes: Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 15892,"Gluten-Free Espresso Banana-Acai Bowls Two 3.5-ounce frozen unsweetened acai smoothie packs 2 pitted Medjool dates, chopped 1 ripe banana, plus more sliced, for topping 1 cup unsweetened dairy-free milk
2 tablespoons unsweetened cacao powder 2 tablespoons walnut butter or raw walnuts 2 shots espresso, at room temperature or cold Chopped dark chocolate, chia seeds, blueberries, raspberries or unsweetened shredded coconut, for topping Instructions: In a blender (preferably high-speed), puree together the acai, dates, banana, dairy-free milk, cacao powder, walnut butter and espresso until smooth. Top with the sliced banana and some of the toppings. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 15893,"Grilled Pork Chops 2 (1 - inch- thick) pork chops Kosher salt Freshly ground black pepper Instructions: Sprinkle both sides of the chops generously with salt and pepper. Allow to sit at room temperature for 15 to 30 minutes. Meanwhile, prepare a charcoal grill with hot coals. When the coals are hot, grill the chops for 5 minutes on each side, until almost cooked through. Remove to a platter and cover with aluminum foil. Allow to rest for 15 minutes. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 15894,"Marinara Sauce 2 tablespoons extra-virgin olive oil 1/2 cup minced onion 1 tablespoon chopped fresh Italian parsley leaves 1 large clove garlic, minced 4 cups fresh tomato puree 1 large fresh basil stem with leaves removed 1 teaspoon sea salt, preferably gray salt Pinch baking soda or sugar, if needed Instructions: Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking. Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 15895,"Tomato Garnish 4 vine ripened tomatoes. 1 tablespoon capers, drained 1 tablespoon sherry wine vinegar Touch of olive oil Salt and freshly ground black pepper Snipped chives Instructions: Peel, seed and dice the tomatoes; season them to taste with capers and vinegar and just a touch of oil; season with salt and pepper. Place a bed of the diced tomatoes on each diner's plate, leaving enough room in the center for the shad. When the shad is out of the oven, center it in the middle of the tomatoes and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 15896,"Black Forest Cupcakes 1 (18.25-ounce) box devil's food cake mix 1 1/3 cups black cherry soda 1/2 cup vegetable oil 3 eggs 1 container vanilla frosting 2 teaspoons cherry extract 1 to 2 drops pink food coloring 24 whole maraschino cherries with stems Instructions: Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners. In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely. In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 15897,"Savory Kale-Tomato Juice 3 medium plum tomatoes 1 cup loosely packed flat-leaf parsley leaves 2 medium stalks celery 3 medium kale leaves with stems 1/2 large juicy lemon, peel and pith removed 1 tablespoon chia seeds, optional Instructions: Juice, in this order, the tomatoes and parsley (together), celery, kale and lemon, following your juicer's specific settings for each. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15898,"Grilled Lamb Porterhouse with Fig-Cascabel Sauce 8 lamb porterhouse chops, 4 to 5 ounces each 2 tablespoons pure olive oil Salt and freshly ground black pepper Fig-Cascabel Sauce, recipe follows Flat-leaf parsley leaves, for garnish 1 cup chopped dried figs 1 1/2 cups red wine vinegar 1/2 cup port wine 1 cup sugar 1 cup orange juice 1/4 cup cascabel cl puree 4 cups chicken stock Touch of honey Instructions: Heat grill to high or heat a grill pan over high heat. Brush chops on both sides with the oil and season with salt and pepper. Place the chops on the grill or grill pan and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over the chops and continue grilling to medium doneness, about 2 to 3 minutes longer. Ladle some of the sauce into the center of each dinner plate. Place 2 chops per order in the center of the sauce and drizzle the edges of the meat with some more of the sauce. Garnish with parsley leaves. Place figs in a bowl, cover with boiling water and let sit until softened, approximately 30 minutes. Place the softened figs in a food processor with 1/2 cup of the soaking liquid and process until smooth. Combine the vinegar and port wine in a medium nonreactive saucepan and reduce by half over high heat. Add the sugar, orange juice, and fig puree and reduce by half again, stirring occasionally. Combine the cl puree and chicken stock in another saucepan and reduce by half over high heat. Add the reduced vinegar-fig mixture to the chicken stock mixture along with a touch of honey and reduce by half again, stirring occasionally. Strain the mixture into a clean medium saucepan and reduce to a sauce consistency. ","[Malbec, Syrah, Tempranillo, Zinfandel]

" 15899,"Banoffee \Cheese\ Cake 11 ounces chocolate sandwich cookies (or graham crackers or digestive cookies) 2 tablespoons coconut oil, at room temperature 2 tablespoons coconut sugar 1 tablespoon vanilla extract 14 ounces (400 grams) dairy-free cream cheese, at room temperature Juice of 1/2 lemon 2 ounces (50 grams) plain dark chocolate (I use 70% cacao), chopped or broken 3 medium bananas\u202f 1/4 cup Carefree Caramel, recipe follows 1 tablespoon cornstarch 1 cup unsweetened plant-based milk (I use coconut milk) 1 cup coconut sugar\u202f Instructions: For the base: Blitz the cookies in a food processor or put in a resealable plastic bag and bash with a rolling pin to a small crumb consistency, then mix in the oil. Press the cookie mixture into the base of a parchment-lined 8-inch springform nonstick cake pan. Press down to form an even base. For the filling: Mix together the sugar, vanilla, cream cheese and lemon juice in a medium mixing bowl. Beat together well and spoon on top of the biscuit base, smoothing out evenly with a spatula or metal tablespoon. Cover and put in the fridge to chill and firm, at least 4 hours and up to 2 days. For the topping: Just before serving, put the chocolate in a heatproof bowl over a pan of gently simmering water (make sure the base of the bowl doesn't touch the water) and stir with a wooden spoon while you let it melt, about 4 minutes. Stir again to make sure it has totally melted, then remove the bowl and set aside. Alternatively, you can melt the chocolate in a microwavable bowl in 30 second bursts, stirring between each burst. When ready to serve, unlock the ring on the pan, lift the cheesecake and put on a serving plate.
Peel and thinly slice the bananas and heap on top of the cheesecake, then drizzle over the Carefree Caramel in a zigzag or spiral pattern across the top, followed by a drizzle of the melted chocolate. Serve.
Spoon the cornstarch into a jug or bowl and stir in the milk until smooth and free of any lumps. Tip the sugar into a small pan over medium-low heat and allow it to warm, about 2 minutes. Slowly pour the milk mixture into the sugar, stirring constantly with a wooden spoon to keep it smooth. Allow it to heat and gently bubble, stirring until nicely caramelized and thickened to a consistency that is glossy and coats the back of the wooden spoon, about 4 minutes. Refrigerate any extra caramel in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15900,"Chocolate Peanut Butter Popcorn 20 cups popcorn 1 1/4 cup cashews
1/2 cup corn syrup
3/4 cup sugar
1 cup peanut butter
1/4 cup honey
1 teaspoon vanilla extract
8 ounces semisweet chocolate, finely chopped
Instructions: Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely. Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally. Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 15901,"Green Papaya Salad with Lime and Pepitas 1/4 cup olive oil 2 tablespoons mirin
2 tablespoons fish sauce
2 tablespoons seasoned rice vinegar
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
Zest and juice of 2 limes Kosher salt and freshly ground black pepper
3 tablespoons jasmine rice 1/2 teaspoon toasted sesame oil
2 cups green beans, trimmed
1 cup cherry tomatoes
1 cup mung bean sprouts
1/4 cup julienned red onion
4 scallions, julienned 2 green papayas, julienned 1 Thai bird red cl, finely sliced
1 small red bell pepper, julienned
1/2 hothouse seedless cucumber, julienned 1/4 cup chopped fresh Thai basil 1/4 cup chopped fresh mint
1/4 cup pepitas, toasted
Kosher salt and freshly ground black pepper
Instructions: For the lime vinaigrette: In a medium bowl, whisk the olive oil, mirin, fish sauce, rice vinegar, soy sauce, sugar, lime zest and juice, and salt and pepper to taste. For the salad: Add the rice to a dry cast-iron skillet set over medium heat and toast, stirring frequently, until nutty and fragrant, 10 to 12 minutes. Transfer to a bowl to cool. Place the rice in a spice grinder and pulse until finely ground (the size of kosher salt). Set aside. Heat the sesame oil in a saute pan over high heat. Add the green beans and cook until well charred on the outside, about 2 minutes. Transfer to a plate and set aside. (The beans should still be almost raw in the middle so they remain crunchy.) Place the cherry tomatoes in the same pan and lightly char; transfer to the plate with the beans and let cool. Cut the tomatoes in half (it's okay if they get a little smashed), and cut the beans into 2-inch-long pieces. In a large bowl, combine the green beans, tomatoes, mung beans, red onions, scallions, papayas, Thai bird chiles, red peppers, cucumbers, basil, mint, pepitas, 1/2 teaspoon salt and pinch of pepper. Drizzle with the lime vinaigrette and mix well. Transfer the salad to a large serving platter and garnish with the toasted ground rice (for fragrance and a crunchy texture). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 15902,"Vegetarian Swedish Meatballs 5 tablespoons unsalted butter, plus more for the pan 1 1/4 pounds cremini mushrooms, trimmed and roughly chopped Kosher salt and freshly ground pepper 2 tablespoons vegetarian Worcestershire sauce 1 1/2 cups frozen cooked quinoa, thawed 1 large egg 2 tablespoons finely chopped fresh chives, plus more for topping 8 ounces wide egg noodles 2 tablespoons all-purpose flour 1 1/2 cups mushroom broth 1/4 cup heavy cream 1/2 cup lingonberry jam, for serving Instructions: Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook until the mushroom liquid evaporates, about 8 minutes. Transfer the mushrooms to a food processor. Add 1 tablespoon Worcestershire sauce, the quinoa, egg, chives, 1/2 teaspoon salt and a few grinds of pepper and pulse until crumbly but not mushy. Wipe out the skillet and reserve. Preheat the broiler. Line a baking sheet with foil and coat with butter. Use an ice cream scoop to form the mushroom mixture into twenty 1 1/2-inch balls; scoop onto the baking sheet. Broil until well browned, flipping halfway through, about 12 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain well. Return the skillet to medium-high heat and add the remaining 2 tablespoons butter; let melt. Whisk in the flour until golden brown, about 2 minutes. Whisk in the mushroom broth and heavy cream; cook, whisking, until thick, 2 to 4 minutes. Stir in the remaining 1 tablespoon Worcestershire sauce; season with salt and pepper. Divide the noodles and meatballs among bowls. Top with the gravy and chives. Serve with lingonberry jam. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15903,"Gingerbread Cookies 3 cups KELLOGG'S? RICE KRISPIES? cereal 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 1/4 cups firmly packed brown sugar 1/4 cup margarine or butter, softened 2 egg whites 1/4 cup unsweetened applesauce 1/4 cup molasses 1/4 cup granulated sugar Instructions: Stir together KELLOGG'S® RICE KRISPIES® cereal, flour, salt, soda and spices. Set aside. In electric mixer bowl, beat together brown sugar and margarine on medium speed until thoroughly combined. Add applesauce, molasses and egg whites. Beat on low until smooth. Add cereal mixture, mixing until combined. Drop by level tablespoon into sugar and roll to coat. Place on baking sheets coated with cooking spray. Press with bottom of measuring cup dipped in sugar to 2 1/4 inches in diameter. Bake at 375 degrees F about 10 minutes or until lightly browned. Remove from baking sheets and cool on wire racks. Store in airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15904,"Spaghetti with Spicy Greens and Garlic 1 1/2 teaspoons kosher salt, plus additional for pasta water 16 cloves peeled garlic, thinly sliced 1/3 cup extra-virgin olive oil 2 medium yellow onions, halved and sliced 1/8 teaspoon crushed red pepper 12 cups torn greens, such as mustard, kale, chard, escarole, or a mix 12 ounces spaghetti 1/4 cup grated pecorino Romano cheese Instructions: Game Plan: Slice the garlic and onions while the water boils. Wash and tear the greens while the onions brown. Bring a large pot of cold water to a boil and salt it generously. Cook garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter. Using a slotted spoon, transfer the garlic chips to a paper towel. Pour off and reserve all but 2 tablespoons oil. Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. Season with the 1 1/2 teaspoons salt. When the onions are almost done, add the greens to the boiling water and cook, uncovered, just until tender, about 2 minutes. Using tongs, lift the greens from the water, shake off the excess water, add them to the onions, and cook, stirring occasionally, until tender, about 5 minutes. Bring a fresh pot of water to a boil. Salt it generously, add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes. Scoop out and reserve about 1 cup of the cooking water; drain the pasta. Transfer the pasta to a serving bowl and toss with the cheese. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Scatter the garlic chips over the top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 15905,"Buttermilk Biscuits 2 cups unbleached all-purpose flour 1 teaspoon salt 1 scant tablespoon baking powder 1 1/4 cups buttermilk 3 tablespoons melted butter Instructions: Preheat oven to 425 degrees F. In a large bowl mix together dry ingredients. Add buttermilk, incorporating it into the dry ingredients with a fork. Using hands work dough briefly until it just comes together. Turn dough out onto a barely floured surface and knead until dough becomes 1 piece and is slightly sticky, no more than a minute. Roll or pat dough into a round approximately 1/2 inch thick. Using a 3-inch biscuit cutter cut rounds. Re-roll scraps and continue cutting rounds until all the dough is used. Place each round on an ungreased baking sheet about 2 inches apart. With a pastry brush paint the top of each round with melted butter. Bake for 12 to 15 minutes or until lightly browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 15906,"Pan Roasted Venison with Crushed Blackberry-Ancho cl Sauce and Sweet Potato-Toasted Pine Nut Polenta 1/2 cup gin 1/2 cup Port 1 cup red wine 4 sprigs fresh thyme 8 juniper berries 4 (6-ounce) venison tenderloins Olive oil Salt and freshly ground pepper Sweet Potato-Toasted Pine Nut Polenta, recipe follows Crushed Blackberry-Ancho cl Sauce, recipe follows Olive oil 1 large red onion, finely chopped 2 cloves garlic, finely chopped 6 cups chicken stock, vegetable stock, or water Salt 2 cups yellow cornmeal 1 sweet potato, cooked, peeled, and mashed 3 tablespoons unsalted butter 1/4 cup toasted pine nuts 4 tablespoons unsalted butter 2 celery stalks, finely diced 1 medium carrot, finely diced 2 small yellow onions, finely diced 1 tablespoon black peppercorns 1 cup Port 1 cup red wine 1 cup cranberry juice concentrate 1/2 cup ancho cl puree, recipe follows 1/4 cup dark brown sugar 5 cups chicken stock 1 cup fresh blackberries Salt 3 ancho chiles 3 cups boiling water 1 teaspoon minced garlic 1 tablespoon chopped fresh cilantro Instructions: Whisk together the gin, Port, red wine, thyme, and juniper berries in a medium shallow baking dish. Add the venison and turn to coat. Marinate at room temperature for 20 minutes.
Remove from marinade and pat dry. Heat olive oil in a large saute pan over high heat. Season the venison with salt and pepper and cook on 1 side until golden brown, about 3 to 4 minutes. Turn over, reduce heat to medium and continue cooking for 3 to 4 minutes.
Plate with the Sweet Potato-Toasted Pine Nut Polenta, drizzled with the Crushed Blackberry-Ancho cl Sauce. Brush a little oil on a baking sheet and set aside. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add stock or water plus salt, increase heat to high and bring to a boil. Slowly whisk in the cornmeal with a wire whisk.
Once all of the cornmeal is whisked in turn the heat to low and continue cooking, mixing with a wooden spoon, until the mixture begins to pull away from the sides of the pan. Stir in the mashed sweet potato and butter and mix until combined. Stir the pine nuts into the mixture, season with salt and pepper and pour the mixture into the prepared baking sheet. Cover the top with plastic wrap and refrigerate until firm and chilled.
Remove from the refrigerator and cut into triangles, circles, or squares. Heat oil in a large saute pan, season the polenta slices with salt and pepper, and saute on both sides until golden brown. Melt the butter in a medium non-reactive saucepan over medium heat. Cook the celery, carrot, and onions until soft. Add the peppercorns, port, red wine, cranberry juice, ancho puree, brown sugar, and stock and cook over high heat, stirring occasionally, until reduced by half. Strain into a clean pot, add the blackberries, and cook over medium heat until the blackberries are soft, using the back of a fork, gently crush the blackberries. Season with salt, to taste. Combine the ancho and water in a small bowl and let stand 1 hour. Drain well, reserving the soaking liquid. Remove the seeds and stems and puree in a food processor with the garlic, cilantro, and about 1/2 cup of the liquid, or more if needed. ","[Pinot Noir, Tempranillo, Barolo, Syrah]" 15907,"Green Gazpacho 1 large poblano pepper 3 tablespoons extra-virgin olive oil, plus more, for drizzling 4 large cloves garlic, smashed 1/4 cup lightly packed fresh mint leaves 4 English cucumbers, peeled, seeded and chopped Juice of 1 lemon Kosher salt and freshly ground black pepper 1 small green or yellow heirloom tomato, seeded and finely chopped 1 tablespoon chopped fresh chives Picked lump crabmeat or chopped cooked shrimp, for serving Crusty bread, for serving Instructions: Roast the poblano pepper directly over a gas burner, turning, until charred all over. (Alternatively, broil the pepper.) Transfer to a cutting board to cool slightly and then peel, seed and chop. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until softened and golden brown, 3 to 5 minutes; set aside to cool slightly. Put the mint, cucumbers, lemon juice, oil and garlic mixture and chopped poblano in a blender and puree until smooth. Season with salt and black pepper. Ladle the gazpacho into 4 small bowls and top evenly with the tomato, chives and crab or shrimp. Drizzle with oil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 15908,"Double Coconut Pie 4 cups grated coconut 4 tablespoons (1/2 stick) unsalted butter 2 ounces semisweet chocolate 3/4 cup sugar 4 tablespoons cornstarch 1/4 teaspoon salt 3 cups milk 4 egg yolks, beaten 4 tablespoons (1/2 stick) butter, softened 2 teaspoons vanilla extract 1 cup heavy cream, whipped (optional) Instructions: For the crust: Preheat the oven to 350F. Spread the grated coconut in a shallow pan or baking sheet. Place in the oven for 1020 minutes (fresh takes longer than packaged), stirring frequently, until lightly browned. Remove from the oven and let cool. Remove 1 1/2 cups of the toasted coconut for the filling. Meanwhile, in a small saucepan melt the butter with the chocolate. Combine the remaining 2 1/2 cups of toasted coconut with the melted butter chocolate mixture. Refrigerate for 15 minutes, stirring every 5 minutes, until the mixture begins to firm up. Pat the mixture into a 9 inch glass pie plate and chill again for at least 30 minutes before filling. For the filling: Combine the sugar, cornstarch and salt in a medium saucepan and whisk until they are thoroughly mixed and powdery looking. Continue whisking while adding the milk, first by droplets, then in a steady stream. Whisk in the egg yolks until completely incorporated. Place the saucepan over medium heat and cook the mixture, stirring constantly with a whisk or spoon, until it boils. Be sure to reach all over the bottom and sides of the pan with the whisk or spoon to prevent lumps from forming. When it reaches a full boil, reduce the heat to low and continue cooking and stirring for 3 minutes. Remove from the heat and beat in the butter, vanilla and 1 cup of the reserved toasted coconut. Place a piece of plastic wrap directly on the surface of the pudding, covering it entirely to prevent a skin from forming on the surface. Let cool for 15 minutes. Remove the plastic, stir well and pour the mixture into the pie shell. Whip the cream (if using) just before serving and spread it over the pie. Sprinkle the remaining 1/2 cup of toasted coconut over the finished pie. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 15909,"Jam and Bread Pudding 1 loaf brioche, sliced 1/2-inch thick 3/4 cup plus 3 tablespoons strawberry preserves 4 large eggs 1/2 cup sugar 2 1/2 cups plus 1 tablespoon whole milk 1 teaspoon vanilla extract 6 tablespoons unsalted butter, melted 3/4 cup confectioners' sugar Fresh strawberries, for garnish Instructions: Preheat the oven to 375 degrees F. Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread. Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven. Preheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 15910,"Pineapple Glazed Game Hens Juice, from 1 can pineapple slices 1/4 teaspoon curry powder 1 teaspoon vinegar (any type) 2 tablespoons olive oil 2 cornish game hens, about 1 1/2 pounds each 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions: For the glaze, cook pineapple juice over medium heat until it has reduced to 2 tablespoons. Stir in 2 tablespoons olive oil and curry powder and cook for 1 minute more. Take off heat and stir in vinegar. Preheat the broiler. Cut the hens in half, using either a cleaver or poultry shears, cutting around and discarding the backbones. Use the palm of your hand to flatten the halves slightly. Brush hens with 2 tablespoons of olive oil and season with salt and pepper. Place the hen halves, skin side down, on a broiler pan and broil for about 5 inches from the heat source for 10 minutes. Brush the hens with the glaze. Turn skin side up and broil for 5 minutes. Brush liberally with glaze and continue to broil for about 5 minutes longer, until the thigh meat juices run clear when pierced with a knife and the skin is nicely browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15911,"Baked Hoisin Chicken with Steamed Broccoli Vegetable cooking spray 4 boneless skinless chicken breast halves (about 2 pounds) Kosher salt and freshly ground black pepper 3/4 cup hoisin sauce (8 1/2 ounce jar) 1 bunch broccoli, stems thinly sliced and top cut into large florets (1 pound, 5 ounces) Instructions: Preheat oven to 400 degrees F and spray a baking dish with cooking spray. Put the chicken in the baking dish and season with salt and pepper. Pour the hoisin sauce over the chicken and turn the chicken to coat evenly. Bake until opaque and cooked through, about 18 to 20 minutes. Meanwhile, pour an inch or more of water in a skillet or wok and bring to a boil over medium-high heat. Place the broccoli stems in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook 2 to 3 minutes. Add the florets and continue to cook just until the vegetables are crisp tender and bright green, 2 to 3 minutes more. Season with the salt and pepper. Divide the chicken and broccoli among 4 plates and serve. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 15912,"Cranberry and Pear Cocktails cranberry juice pear juice sparkling water ice Instructions: In a large pitcher, combine equal parts cranberry juice and pear juice and top off with sparkling water. Serve over ice. ","[Riesling, Gewrztraminer, Moscato, Cava]" 15913,"Crazy Popcorn Mix 1 tablespoon vegetable oil 1/2 cup popcorn kernels
3 tablespoons unsalted butter, melted
3/4 teaspoon kosher salt
1/2 cup bittersweet chocolate chips, melted over a double boiler
1 bag candy-coated chocolate candies, such as M&M's (about 2 ounces) 1 box nonpareil candies (about 3 ounces) 1 box mint chocolate candies, such as Junior Mints (about 3.5 ounces) Instructions: Heat a large Dutch oven over medium-high heat. Add the vegetable oil and popcorn kernels and cover the pot. Cook, shaking the pan every so often, until all the kernels have popped, about 5 minutes. Drizzle the popcorn with the melted butter and sprinkle with the salt; toss lightly. Transfer to a rimmed baking sheet. Drizzle with the melted chocolate, then sprinkle the candy-coated chocolate candies, nonpareils and mint chocolate candies over the top. Let sit for 30 minutes to allow the chocolate to harden. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 15914,"Chocolate Dipped Candied Orange and Lemon Zest and Chocolate Covered Pretzels 1 pound Couverture milk chocolate, chopped 24 small pretzel twists 12 candied oranges 12 candied lemons Instructions: Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath. The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator. ","[Chardonnay, Riesling, Moscato, Port]" 15915,"Sheep's Cheeses with Oven-Dried Tomatoes and Toasted Almonds 6 meaty plum tomatoes (about 1 pound), halved lengthwise 1 tablespoon extra-virgin olive oil Salt 1 teaspoon dried herbes de Provence 1 cup whole unblanched almonds (about 5 ounces) 2 teaspoons extra-virgin olive oil 1/2 teaspoon kosher salt or sea salt 1 to 1 1/4 pounds sheep's-milk cheeses of two or three varieties, such as pecorino toscano, Manchego, Cabrales, Ossau-Iraty, Vermont Shepherd's Cheese, Old Chatham Pepper Pyramid, or Brin d'Amour Instructions: To make the tomatoes: Preheat oven to 250 degrees F. Put the tomatoes in a nonaluminum baking dish. Drizzle with the olive oil. Season with salt to taste and the herbs, crumbling them between your fingers to release their fragrance. Bake until the tomatoes are very soft, wrinkled, and shrunken, but still moist, about 8 hours. Set aside to cool. To make the almonds: Raise the oven temperature to 325 degrees F. Bring a small saucepan of water to a boil over high heat. Add the almonds and blanch for 1 minute, then drain. Immediately transfer the nuts to a kitchen towel and wrap the towel around them. Vigorously rub the nuts in the towel to loosen the skins. Remove any skins that don't come loose; they should peel off easily by hand. Transfer the skinned nuts to a baking sheet. Rub with the olive oil and season with salt to taste. Bake until golden brown and fragrant, about 30 minutes. Transfer to paper towels to cool. To serve, present the cheeses on a cheese board and pass the tomatoes and almonds separately. Alternatively, divid the cheeses, tomatoes, and almonds among 6 individual plates. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 15916,"Grandma's Treat 3 scoops vanilla ice cream 1 ounce bourbon (recommended: Maker's Mark) 2 tablespoons caramel ice cream topping 1 dollop whipped cream 1/2 toffee bar, chopped for garnish (recommended: Hersey's Skor Bar) Instructions: In a blender, combine the ice cream and the bourbon. Blend on high speed until the desired consistency is reached (the longer you blend, the thicker the milkshake). In a medium glass, drizzle the caramel in a spiral around the inside of the glass. To help distribute the caramel evenly turn the glass as you drizzle. Pour the milkshake into the glass, and stop when almost full. Top with the dollop of whipped cream and a sprinkle of toffee pieces. ","[Bourbon, Port, Tawny Port, Madeira]" 15917,"Hot Wings with Blue Cheese-Yogurt Sauce 1 cup Greek yogurt 1/4 cup crumbled blue cheese (recommended: Cabrales) 2 tablespoons finely grated red onion 2 tablespoons finely chopped fresh cilantro leaves Salt and freshly ground black pepper Peanut oil 1 cup all-purpose flour Salt and freshly ground black pepper 2 teaspoons ancho chili powder, plus 2 tablespoons 1 teaspoon garlic powder 2 pounds chicken wings split at the joint, wing tips removed and discarded 1/2 cup red wine vinegar 1 to 2 tablespoons pureed chipotle cl in adobo 1 tablespoon New Mexico chili powder 1 tablespoon Dijon mustard 1 teaspoon salt 1 to 2 tablespoons honey 1 stick unsalted butter, quartered Finely chopped fresh cilantro leaves, for garnish Jicama sticks (instead of celery) Instructions: Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.; Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Stir together the flour, salt, pepper, to taste, 2 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels. Bring the vinegar, chipotle puree, 2 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 15918,"Spiced Bourbon, Beer and Maple Martinis 1 cup chilled bourbon 1/4 cup chilled dark beer, such as Negro Modelo
1/4 cup chilled pure maple syrup (preferably Grade B) Ice cubes 1 whole nutmeg 4 small dried red chiles, such as japones, rinsed and patted dry Instructions: Combine the bourbon, beer and maple syrup in a martini shaker. Fill the shaker with ice cubes. Cover and shake about 8 times. Strain the drink equally into 4 large chilled martini glasses. Using a nutmeg grater, grate about 1/8 teaspoon of nutmeg over each martini. Add a cl to each martini and stir to blend. Serve very cold. ","[Bourbon, Brown Ale, Maple Syrup]" 15919,"Cornbread Stuffing with Herb Butter 1/4 cup Herb Butter, recipe follows 2 yellow onions, finely diced
2 celery stalks, finely diced
6 cups cubed cornbread (store-bought or homemade)
3/4 cup low-sodium chicken broth
1/2 cup whole milk
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup (2 sticks) unsalted butter, softened 3 tablespoons minced fresh sage
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
Instructions: Melt the Herb Butter in a medium skillet over medium heat. Add the onions and celery and saute until translucent, stirring occasionally, 10 to 15 minutes. Remove from heat and let cool. Preheat the oven to 375 degrees F. In a large bowl, combine the cooked onions and celery with the cornbread, chicken broth, milk, egg, salt and pepper. Mix well to combine. Refrigerate until ready to bake. Transfer the stuffing mixture to a greased 9-by-13-inch baking dish. Bake until golden brown, 35 to 40 minutes.
Combine the butter, sage, parsley, thyme, rosemary, salt and pepper in a small mixing bowl. Mix to blend. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15920,"Janette's Favorite Cheesecake Recipe Nonstick cooking spray 1/4 cup crushed wheat cereal (such as Wheaties) 1 cup low-fat cottage cheese 8 ounces tub-style light cream cheese 8 ounces non-fat cream cheese, at room temperature 1 1/4 cups Splenda Granular (sugar alternative) 2 tablespoons flour 2 tablespoons cornstarch 1 teaspoon vanilla extract 1 whole egg 3 egg whites 1 1/4 cups light sour cream Instructions: Preheat the oven to 350 degrees F. Coat an 8-inch springform pan with nonstick spray. Dust the sides with cereal. Wrap the pan tightly with heavy-duty aluminum foil. Put the cottage cheese in a mixing bowl and blend with an electric mixer until very smooth. Add cream cheeses and beat on medium speed until creamy. Add the Splenda, flour, cornstarch, and vanilla and beat on low speed until smooth. Add the whole egg and then the egg whites, 1 at a time, beating briefly after each addition just to incorporate. Use a spoon to stir in the sour cream. Pour the batter into the prepared pan and smooth the top. Place the springform in a large, deep baking pan and pour enough boiling water into the baking pan to reach halfway up the sides of the springform. Bake until sides of cake appear firm and center jiggles slightly, about 45 minutes. Turn off the oven and let cheesecake cool with the oven door open for 30 minutes. Remove pan from water bath and finish cooling. Refrigerate for at least 6 hours. To serve the cake, release the sides of the springform pan and place the cake on a platter. Slice into wedges. Food Network kitchens liked this recipe with the addition of 1 teaspoon lemon extract and 1 teaspoon finely grated orange zest ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 15921,"Magic Ice Cream One 3-ounce package gelatin, such as Jell-O, in any flavor 1 cup sugar 1/2 cup boiling water 3 cups whole milk 1 cup heavy cream 1 teaspoon pure vanilla extract Instructions: Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture). Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 15922,"Malted Black and White Milkshakes 2 pints good-quality vanilla ice cream, slightly softened (recommended: Haagen-Dazs) 3 to 4 tablespoons malt powder 6 ounces chocolate sauce, divided Whipped cream, for garnish Shaved bittersweet chocolate, for garnish Instructions: Place 1 1/2 pints of ice cream, malt powder, and 4 ounces chocolate sauce in a blender and blend until smooth. Pour shakes into 2 tall glasses, leaving a little room at the top. Place an extra scoop of ice cream on top of each shake and drizzle the remaining 2 ounces chocolate sauce over. Garnish with a large dollop of whipped cream and some chocolate shavings. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 15923,"Patagonic-Style Braised Lamb, Toasted Creamy Polenta, Malbec and Oak Honey Reduction 1 tablespoon olive oil 3 racks of lamb (1 1/2 to 2 pounds each) 2 teaspoons paprika 4 cloves garlic, peeled 2 sprigs fresh thyme 1 sprig fresh rosemary 1 bottle red wine 1/2 cup honey Salt and freshly ground black pepper Fresh herbs, for garnish, optional Instructions: Preheat the oven to 400 degrees F. Heat the olive oil over medium-high heat in a large pan. Season the lamb with paprika and salt, and pepper, to taste. Place the lamb in the pan and cook until brown on all sides, about 5 minutes. Add the garlic, thyme, and rosemary and cook for 1 minute more, turning the lamb over once or twice. Add 1 cup red wine and bring to a boil. Remove the pan from the heat and place in the oven and cook for about 7 minutes. Turn the lamb over and cook for another 7 minutes. Remove the lamb from the oven and place on a plate to let rest until ready to serve. Strain the leftover liquid from the lamb pan into another medium pan. Add the remaining wine and honey and reduce over medium heat until thick, like maple syrup consistency. Set the sauce aside until ready to use. To serve, cut the lamb into chops and serve with the reserved sauce. Garnish with fresh herbs, if using. ","[Malbec, Syrah, Tempranillo, Barolo]" 15924,"Margarita Chicken Wings 2 pounds chicken wings, tips removed and wings split 1 cup sliver tequila
1 teaspoon grated lime zest (from 2 limes) plus 6 tablespoons lime juice (from 4 limes)
1 teaspoon grated orange zest (from 1 orange) plus 1/2 cup orange juice (from 1 orange)
1 tablespoon agave nectar
6 to 8 pequin cl peppers, crushed (see Cook's Note)
Kosher salt
Nonstick cooking spray
Instructions: Place the chicken wings in a resealable plastic bag. In a small bowl, whisk together the tequila, lime zest and juice, orange zest and juice, agave, crushed peppers and 1/2 teaspoon salt. Pour over the wings and seal the bag. Toss the wings in the marinade to coat. Place in the refrigerator and allow to marinate for 2 hours. Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick cooking spray. Lay the wings out on the tray so they do not touch each other. Bake, flipping the wings halfway through, until cooked through and beginning to brown, about 25 minutes. Meanwhile place the marinade in a small saucepan over medium-high heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Heat a grill pan over medium-high heat. Grill the wings, turning often and brushing occasionally with the reduced liquid to coat, until golden and crispy, about 4 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 15925,"Classic Rusty Nail 1 1/4 ounces blended scotch whisky 3/4 ounce Drambuie
Lemon twist, for garnish
Instructions: Pour the scotch into a rocks glass, add the Drambuie and fill the glass with ice. Stir with a bar spoon and garnish with a lemon twist. ","[Single Malt Scotch, Blended Scotch]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground" 15926,"Lobster Dogs 2 pounds lobster tail meat, shelled 1/4 bunch scallions, chopped Salt and freshly ground black pepper 1 1/2 teaspoons ground coriander 3/4 teaspoon seafood seasoning (recommended: Old Bay) 1 egg 6 ounces heavy cream 28 mini hot dog rolls 6 tablespoons Dijon mustard 6 tablespoons green wasabi tobiko (can be found at specialty Asian or fish markets) Instructions: Preheat oven to 325 degrees F. Boil 1 1/4 pounds of the lobster meat in well salted water until just cooked through. Drain, chill, and dice into 1/4 to 1/2-inch pieces and toss in a large bowl with the chopped scallions. Set aside. In food processor, puree remaining 12 ounces raw lobster meat until smooth. Season with the salt, pepper, coriander and seafood seasoning. Add the egg and process until combined. Scrape edges of bowl down toward blade and slowly add the cream with the machine running until fully incorporated. Fold the mousse mixture into the chilled lobster meat and scallion mixture. Place the mixture in piping bag with no tip. Pipe out 1/2-inch wide strips onto a lightly oiled waxed paper lined baking sheet. Bake until set and cooked through, about 7 minutes. Remove from the oven, let cool slightly and then refrigerate until thoroughly chilled. Turn the oven down to its lowest setting, about 200 degrees F. Once chilled, cut the strips into 2-inch pieces (or length of split hotdog roll) and place in a hotdog roll. Wrap each assembled lobster dog in wet cheesecloth and then double wrap with plastic wrap. Reheat until just warmed through, about 10 minutes. Serve with mustard and wasabi tobiko. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 15927,"Grilled Corn on the Cob with Dill Butter 12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes 1/2 pound unsalted butter, slightly softened 1/2 cup chopped fresh dill Salt and pepper Instructions: Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15928,"Crab Cakes 3 pounds fresh lump crabmeat (or an equal amount of canned lump crabmeat) 1/2 cup low-fat sour cream 3 tablespoons oats (regular or quick-cooking) 3 tablespoons seasoned dry bread crumbs 1 tablespoon Dijon mustard 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay) 1 teaspoon dried oregano 1/2 teaspoon ground black pepper 2 teaspoons olive oil Instructions: Preheat oven to 400 degrees F. In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat. Take 1/3 of the mixture and shape into 4 crabcakes, each about 1-inch thick. Freeze (up to 3 months) or refrigerate remainder of filling (up to 24 hours) for another use. Heat oil in a large, oven-proof skillet. Add crab cakes and saute 2 to 3 minutes per side, until golden brown. Transfer pan to oven and bake 20 minutes, until crab cakes are cooked through. Serve 4 cakes for this meal and reserve remaining crab cakes for later in the week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15929,"Vita Greco's Gravy 2 tablespoons olive oil 1 pound mixed chopped meat (veal, pork and beef) 2 - 4 pork neck bones 1/2 pound sweet Italian sausage 1 small lamb shank 1 pound mixed chopped meat (veal, pork, beef) 2 large eggs 1 handful chopped fresh Italian parsley Black pepper 1/4 cup grated Locatelli Romano 1/2 cup bread crumbs 4 garlic cloves, sliced Olive oil, for browning 1 tablespoon olive oil 3 to 4 garlic cloves, sliced 1 (6-ounce) can tomato paste 3 (28-ounce) cans crushed tomatoes Black pepper Salt A few pinches sugar 1 handful chopped fresh Italian parsley 8 basil leaves A few pinches grated Locatelli Romano 1 (15-ounce) can tomato sauce 2 cups water Instructions: Prepare the meats: In a large skillet, brown all the meats in the olive oil. There is no need to cook the meats all the way through. Remember to pierce the sausage before cooking to allow fats and water to be released. Set meats aside. Prepare meatballs: Combine all ingredients except the olive oil in a large bowl. Form the meatballs with your hands (there should be about 12). Fry in the olive oil over medium heat until browned, but not cooked all the way through. Set aside. Prepare the gravy: Saute garlic in the olive oil in the same skillet used to saute the meats. Add tomato paste and cook for a few minutes. In a large saucepot, combine the remaining ingredients except the meats and the tomato paste-garlic mixture and simmer. When the mixture begins to bubble, add all the meats and the meatballs and the tomato paste-garlic mixture. Stir about every 15 minutes, being sure to scrape the bottom of the pot to prevent burning and sticking. If the gravy seems too thick, add a little water at a time. Simmer for about 3 hours, keeping the lid of the pot slightly askew to prevent condensation of the gravy. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 15930,"Leg of Venison with Cider-Baked Apples, Red Chard, and Cranberry Sauce 2 teaspoons black peppercorns 2 teaspoons juniper berries 2 teaspoons fennel seeds 2 teaspoons dried or fresh thyme leaves 1/2 cup olive oil 1 (3-pound) boneless venison leg roast or turkey breast, trimmed and tied 1 cinnamon stick, snapped in half 4 teaspoons fennel seeds 4 teaspoons whole cloves 4 teaspoons black peppercorns 4 teaspoons juniper berries 6 cups fresh cranberries (about 12 ounces) 1 1/2 cups red wine, such as pinot noir 1 cup balsamic vinegar 2/3 cup sugar 2/3 cup undiluted orange juice concentrate 4 cups apple cider 1/2 cup apple cider vinegar 6 star anise pods (optional) 2 cinnamon sticks 4 whole cloves 1/2 teaspoon ground allspice 1/4 cup unsalted butter 4 Braeburn, Jonathan, Gala, or Red Delicious apples, cored and halved lengthwise 2 tablespoons unsalted butter 2 bunches firm red or white chard, stemmed 1/4 cup apple cider (or cider residue from baked apples) 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: To prepare venison: In a spice grinder or food processor, grind the peppercorns, juniper berries, fennel seeds, and thyme together. Mix with 4 tablespoons of the olive oil and rub on the venison. Cover and let stand in the refrigerator for 4 to 12 hours. Remove the venison from the refrigerator 1 hour before cooking to come to room temperature. To make the cranberry sauce: In a food processor or spice grinder, coarsely grind the cinnamon, fennel seeds, cloves, peppercorns, and juniper berries together. Place in a cheesecloth square and tie closed with a string. In a heavy medium saucepan, combine the cranberries, wine, vinegar, sugar, and orange juice concentrate. Add the spice bundle and bring the liquid to a boil. Reduce the heat to a simmer and cook for 25 to 30 minutes, or until the cranberries are very soft. Remove the spice bundle, pour the sauce into a bowl, and let cool. Use now, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. While the cranberry sauce cools, make the baked apples: Preheat the oven to 325 degrees F. In a medium saucepan, cook the cider, vinegar, star anise, cinnamon, cloves, allspice, and butter for 5 minutes. Place the apples, cut-side down, in a baking pan. Pour the cider mixture over the apples. Bake for 15 to 20 minutes, or until semisoft; set aside and keep warm, or reheat just before serving. To make the venison: Preheat the oven to 350 degrees F. In a large skillet, heat the remaining 4 tablespoons oil and brown the venison on all sides. Place on a rack in a roasting pan and roast in the oven for about 50 minutes for medium-rare. For medium-done, roast 6 to 7 minutes longer. Remove the venison from the oven, cover loosely with aluminum foil, and let stand for 5 minutes before slicing. To make the chard: In a large skillet, melt the butter over medium heat. Add the chard and apple cider and saute for 5 minutes, stirring occasionally. Season with salt and pepper. To serve, transfer the venison to a platter and arrange the apples beside it. Divide the chard and cranberry sauce between bowls. Serve. ","[Pinot Noir, Barolo, Tempranillo, Riesling]" 15931,"Baked Pears with Currants and Cinnamon 6 firm green Anjou pears, peeled, halved and cored 3 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons coconut oil, cut into 12 small pieces
3/4 cup white wine
1/4 to 1/2 cup dried currants
6 ounces mascarpone, for serving
Instructions: Preheat the oven to 375 degrees F. Place the pears, cut-side up, in a shallow 2-quart baking dish. Sprinkle with the sugar and cinnamon, and add a small pat of coconut oil to each pear half. Pour the wine into the bottom of the baking dish, being careful not to disturb the pears. Sprinkle the currants over the pears -- it's OK if some fall into the wine. Place in the oven and cook until fork tender, about 50 minutes. To serve, set pears on a plate and dollop with mascarpone. Drizzle with some of the juices and currants from the baking pan. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 15932,"Cranberry Orange Parfait 2 cups plain yogurt 3 tablespoons orange marmalade 3/4 cup heavy cream 1 teaspoon vanilla extract 1 tablespoon sugar 1 (10-ounce) can whole cranberry sauce 2 tablespoons fresh orange juice 2 teaspoons orange zest 2 tablespoons chopped pecans, toasted Instructions: Add the yogurt to a coffee filter or doubled paper towels lined in a fine sieve. Let drain over a bowl for at least 1 hour or up to overnight in the refrigerator. Discard the accumulated liquid on the bottom of the bowl. Add the drained yogurt to the bowl and stir in the marmalade. In a separate bowl, whip the cream with a beater until it begins to thicken. Add the vanilla and sugar and continue to whip until soft peaks just begin to form. Add the cranberry sauce to a medium bowl. Stir half of the cream into the cranberry sauce along with the orange juice and orange zest and mix gently. Add the other half of the cream to the bowl with the yogurt mixture. Layer the yogurt and the cranberry mixtures in 4 parfait glasses or wine glasses, and top with a sprinkle of chopped pecans. Chill before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 15933,"Pomegranate Margaritas 2 tablespoons lime juice, (about 2 limes), plus lime wedges, for garnish 1/2 cup white tequila 1/4 cup Triple Sec 1/2 cup pomegranate juice 1/2 cup Habanero Simple Syrup or to taste, recipe follows Ice 1 cup sugar 1 cup water 1 habanero cl Instructions: Pour lime juice, tequila, Triple Sec, pomegranate juice and Habanero Simple Syrup into a small pitcher filled with ice and stir well. Pour into ice filled glasses and garnish with lime wedges.; Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the saucepan. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use. ","[Riesling, Moscato, Sauvignon Blanc, Vermentino]" 15934,"Grilled Romaine with Blue Cheese-Bacon Vinaigrette 4 tablespoons extra-virgin olive oil 3/4 cup chopped red onion 1/2 pound bacon, chopped 1/2 cup balsamic vinegar 3 heads romaine lettuce, cut in 1/2 lengthwise 1/2 cup crumbled blue cheese Freshly ground black pepper Instructions: Preheat the grill to high heat. Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside. Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15935,"Ravioli Alfredo With Peas Kosher salt 2 9-ounce packages mushroom ravioli Freshly ground pepper 4 tablespoons unsalted butter 1/2 cup heavy cream 1 cup frozen peas, thawed 1/2 cup grated parmesan cheese Pinch of freshly grated nutmeg 2 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the ravioli and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the ravioli.
Combine the butter, cream and peas in a large skillet and bring to a simmer over medium heat; cook 1 minute. Add the ravioli, cheese, nutmeg and a splash of the reserved cooking water to the skillet and toss. Add more cooking water to thin the sauce, if needed. Season with salt and pepper. Divide among bowls and top with the parsley.
","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 15936,"Spicy Stewed Beef 1 tablespoon vegetable oil 1 tablespoon butter
3 pounds beef stew meat or chopped chuck roast
1 tablespoon ground cumin
2 teaspoons ground chili powder
5 cloves garlic, minced
Kosher salt and freshly ground black pepper 4 cups low-sodium beef broth, plus more if needed
One 7-ounce can chipotle peppers in adobo sauce
2 green onions, thinly sliced Pimiento Cheese and Bacon Grits, recipe follows, for serving, optional 5 slices thick-cut bacon 1 1/2 cups stone-ground grits
2 teaspoons kosher salt
1 cup half-and-half
Two 4-ounce jars diced pimientos, drained
4 ounces cream cheese, softened
2 cups grated sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons freshly ground black pepper
Instructions: In a large pot over high heat, heat the oil and butter. Working in 2 batches, cook the beef until browned on all sides, 1 to 2 minutes. Add the cumin, chili powder, garlic and some salt and pepper and cook for 1 to 2 minutes to deepen the flavors. Add the beef broth and chipotle peppers with adobo sauce, stir and bring to a boil. Reduce the heat to low, cover and simmer until the meat is fall-apart tender and the liquid is thick, 2 1/2 to 3 hours. Check occasionally and add more beef broth if the sauce becomes too thick or dry. Serve immediately and garnish with the green onions, or allow to cool, cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving. If serving with the Pimiento Cheese and Bacon Grits, spoon the hot stew over the warm grits in a 9-by-13-inch baking dish and serve immediately or cover with foil and refrigerate. To reheat, cook at 350 degrees F for 30 minutes. Garnish with the green onions before serving.
In a skillet over medium heat, cook the bacon until crisp, 10 to 12 minutes. Remove it to a paper towel-lined plate. Meanwhile, bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and salt. Reduce the heat to low, cover and cook, stirring occasionally, for 30 minutes. Stir in the half-and-half and cook until the grits are tender and creamy, about 20 more minutes. Add the pimientos, cream cheese, Cheddar and mustard and stir until melted together and combined. Chop the bacon into small pieces and add to the grits. Stir in the pepper and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 15937,"Loaded Nachos Fourteen 5 1/2-inch thin yellow corn tortillas Nonstick cooking spray 1/2 teaspoon kosher salt 1/4 small red onion, finely diced Juice of 1 lime, plus lime wedges for serving 1 teaspoon vegetable oil 8 ounces 99-percent fat-free ground turkey 6 ounces butternut squash, cut into 1/4-inch pieces (about 1 1/3 cups) 3/4 cup store-bought salsa verde 3 tablespoons toasted pumpkin seeds 3 ounces shredded reduced-fat Monterey Jack (about 1 cup) 1 ounce crumbled Cotija, about 3 tablespoons 3 tablespoons chopped fresh cilantro 4 radishes, sliced into thin rounds 1/2 avocado, diced 1/3 cup reduced-fat sour cream Instructions: Preheat the oven to 350 degrees F. Lightly coat both sides of each tortilla with cooking spray. Stack the tortillas and cut them into six wedges. Spread out the triangles on a sheet tray. Sprinkle evenly with 1/4 teaspoon salt. Bake until crisp and light golden brown, about 25 minutes. Toss the tortillas halfway through. Meanwhile, toss the red onion with the lime juice in a small bowl and set aside. Heat the oil in a large nonstick skillet over high heat. Add the turkey and cook, breaking apart with a wooden spoon, until browned and cooked through, about 5 minutes. Add the butternut squash, salsa verde, 1/2 cup water and the remaining 1/4 teaspoon salt. Reduce to a simmer over medium-low heat and cook, stirring periodically, until the sauce is thick, not watery, and the squash tender, about 10 minutes. Fold in the pumpkin seeds. Turn the oven up to 400 degrees F. Spread the turkey mixture evenly over the tortilla chips. Sprinkle with the Monterey Jack and Cotija. Bake in the oven until the cheese melts, 8 to 10 minutes. Garnish with the onions, cilantro, radishes and avocado. Thin the sour cream with 2 tablespoons water and drizzle all over the nachos. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15938,"Pimm\u2019s Cup 1/4 cup Pimm\u2019s No. 1 1/4 cup cold lemonade 1/2 cup cold ginger ale
2 or 3 very thin slices of cucumber 1 strawberry, halved lengthwise 1 orange slice
1 mint sprig
Instructions: Add the Pimm\u2019s to a large iced tea glass filled with ice. Stir in the lemonade and top with the ginger ale. Skewer the cucumber slices and strawberry halves, alternating them as you like. Garnish the drink with the skewer, the orange slice, and the mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 15939,"Mungo-lian Barbequed Tri Tip Sandwiches 2 1/2 to 3-pound tri tip Bread buns or rolls, of your preference Mungo-lian Barbeque Sauce, recipe follows Equal amounts of mustard seed dry mustard granulated garlic powder freshly ground or cracked black pepper and kosher salt 1/3 stick butter 1/2 medium onion, chopped fine 1 dash liquid smoke 1 tablespoon Worcestershire sauce 1/3 cup brown sugar 2 cups ketchup 1 tablespoon cracked black pepper 1/4 teaspoon cayenne pepper 1 dash yellow prepared mustard 1 lemon, juiced Instructions: Apply rub to tri tip at least 2 hours before grilling. Heat 3 or 4 burners of a gas grill on high for 10 minutes. Sear tri tip on fat side first with lid down for 2 or 3 minutes. Rotate 1/4 turn to get cross hatched grill marks on surface and leave for 2 more minutes. Flip tri tip over to bottom and sear for 5 minutes with lid down. Shut off burner on 1 side and move meat to the side that is turned off. Close lid of grill and let cook for approximately 30 minutes for a 2 1/2 to 3-pound tri tip. Test meat for doneness and apply the barbeque sauce for last 5 minutes of grilling. Slice thin and pile on buns with additional barbeque sauce. Mix all ingredients except salt. Salt can be added to the meat before the rub but in proportion to the type of meat you are grilling. Heat butter in a sauce pan until bubbly. Add onion and cook until softened. Add liquid smoke and Worcestershire sauce and cook 1 minute. Add the sugar, ketchup, black pepper, cayenne pepper and the dash of mustard. (The mustard will make the sauce very tangy, be careful not to add too much.) Mix and let simmer slowly for about 5 minutes. Add the lemon juice, to taste, to balance out the sugar. Mix and turn off flame. Sauce is ready to use. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 15940,"Lebanese Yogurt Cheese with Za'Atar and Olives 1 quart goat's-milk yogurt Kosher or sea salt 2 tablespoons extra-virgin olive oil Za'atar herb blend 24 Kalamata olives 1 bunch small radishes, trimmed Pita bread, cut into wedges, warmed Instructions: Line a sieve with cheesecloth. If the cheesecloth is loosely woven (most supermarket brands are), use a triple thickness. Pour the yogurt into the sieve, then gather the edges of the cheesecloth and tie into a bag. Hang the bag over the sink or over a bowl to catch the drippings. Let drain for 8 hours. Turn the soft, creamy cheese out onto a platter. Season the surface with salt to taste, drizzle with olive oil, then sprinkle generously with za'atar. Surround the cheese with the olives and radishes. Serve with the warm pita bread wedges. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 15941,"Chaat Potato Skins 4 medium-large russet potatoes 4 tablespoons unsalted butter, melted 1 tablespoon chaat masala, plus more for topping Crispy chickpeas, for topping 2 pitted Medjool dates 1 tablespoon tamarind paste 1/4 teaspoon ground cumin Kosher salt 1/2 cup plain whole-milk yogurt 1 tablespoon fresh lemon juice 1 large jalape?o or serrano cl pepper 1/2 small shallot, roughly chopped 1 small clove garlic Kosher salt 1 cup fresh cilantro (leaves and tender stems) 1 teaspoon chopped fresh ginger Instructions: Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ? F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly. Cut the potatoes lengthwise into quarters. Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell. Meanwhile, make the tamarind sauce: Combine the dates, 2/3 cup water, the tamarind paste, cumin and a large pinch of salt in a small saucepan. Cook over medium-low heat, stirring and smashing the dates, until slightly thickened, 15 to 20 minutes. Press through a fine-mesh sieve into a bowl; season with salt.
Make the yogurt sauce: Mix the yogurt and lemon juice in a separate small bowl; season with salt. Refrigerate both sauces until ready to use. Make the relish: Combine the cl pepper, shallot, garlic and a few pinches of salt in a mini food processor and pulse until finely chopped. Add the cilantro and ginger and pulse, scraping the sides, until finely chopped. Assemble the potato skins: Brush the skins on both sides with the melted butter and sprinkle with the chaat masala. Arrange skin-side up on the baking sheet. Bake until crisp, about 10 minutes per side. Let cool 5 minutes on the baking sheet. Top with the sauces, relish, crispy chickpeas and more chaat masala.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 15942,"Spiced Grapes 1/2 cup each white wine vinegar and rum* 2 tablespoons lime juice 1 cup sugar 2 tablespoons ginger root, julienne 1 teaspoon lime peel, grated 1 cinnamon stick (about 3-inches) 3 whole cloves 1/4 teaspoon salt 2 cups California seedless grapes 1 mango, peeled and cut into 1-inch cubes 1 papaya, peeled, seeded and cut into 1-inch cubes 1 cup fresh or canned pineapple chunks

• Optional, rum may be substituted with 1/2 cup water and 1-1/2 to 2 teaspoons rum extract Instructions: Combine vinegar, rum, lime juice, sugar, ginger, lime peel, cinnamon, cloves and salt in small saucepan; mix well. Bring mixture to boil then pour boiling mixture over grapes in medium bowl. Let mixture cool at room temperature. Add remaining fruit and refrigerate at least 1 hour or until thoroughly chilled. Remove cinnamon stick and cloves then spoon into individual glass bowls. Nutritional Stats: Calories 270; Protein 1.1g; Fat 0.6g; Calories from Fat 2%; Carbohydrate 58.3g; Cholesterol 0; Fiber 2.7g; Sodium 104mg. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 15943,"Root Beer Baked Beans 4 slices bacon, cut into 1-inch pieces 1 large white onion, finely diced 2 cloves garlic, minced 1 tablespoon minced peeled ginger 2 tablespoons tomato paste 2 12-ounce bottles root beer (about 3 cups) 1 tablespoon apple cider vinegar 2 teaspoons molasses 1 tablespoon grainy mustard Hefty pinch of red pepper flakes 1/4 teaspoon garam masala 4 15-ounce cans cannellini beans, drained and rinsed Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Set a medium oven-safe pot over medium heat and add the bacon. Cook, stirring, until most of the fat is rendered and the bacon is crisp, about 8 minutes; remove to paper towels with a slotted spoon to drain. Add the onion, garlic and ginger to the drippings in the pot and cook, stirring occasionally, until soft and golden, about 5 minutes. Add the tomato paste and cook until the color deepens, about 1 more minute. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of the bacon and gently stir so the beans don't lose their shape. Reduce the heat to medium low and simmer until slightly thickened, about 15 minutes; season with salt and pepper. Transfer to the oven and bake, uncovered, until thick, about 30 minutes. Let cool slightly, then top with the remaining bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15944,"Kale Caesar Salad Extra virgin olive oil 4 cloves garlic, smashed Pinch of crushed red pepper 2 slices of day-old Italian bread, cut into 1/2-inch cubes 1/2 cup grated Parmigiano Zest and juice of 1 lemon 1 tablespoon Dijon mustard 2 to 3 anchovy fillets 2 shakes Worcestershire sauce Kosher salt 1 bunch of kale, tough stems removed, cut into ribbons Instructions: Coat a large saute pan with olive oil. Toss in half the garlic and the crushed red pepper and bring the pan to medium heat. Cook the garlic until it becomes golden and very aromatic, 2 to 3 minutes. Remove the garlic and ditch it-it has fulfilled its garlic destiny. Toss in the bread cubes and cook, stirring frequently, until they are golden, crisp, and have absorbed all the oil, like little olive oil sponges. Remove from the heat and reserve.
In the bowl of a food processor, combine the Parmigiano, lemon zest and juice, the remaining garlic, the Dijon, anchovies, and Worcestershire. Puree until the mixture is smooth, 15 to 20 seconds. With the machine running, add 1/4 to 1/3 cup olive oil through the feed tube. Let the processor continue to run for another 10 to 15 seconds. Taste and season with salt if needed.
In a large bowl, toss the kale with the croutons and two-thirds of the dressing. Let the kale sit for 3 to 4 minutes to soften. Taste, add the remaining dressing, and adjust the seasoning if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 15945,"Pepper Jelly Grilled Cheese 2 slices seeded Italian loaf sandwich bread 2 tablespoons unsalted butter, at room temperature 2 tablespoons cream cheese
2 tablespoons pepper jelly
3 slices ham
3 slices Muenster cheese
Instructions: Spread one side of each slice of bread with the butter, then build on the opposite side. Spread the cream cheese on one slice of bread, followed by the pepper jelly; top with the ham slices. Place the Muenster cheese on the other slice of bread. Place both slices butter-side down on a nonstick skillet over low heat. Cook until the bottoms are golden and the cheese has melted, 8 to 10 minutes. Sandwich the slices together and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 15946,"Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce 1/2 cup mayonnaise 1/4 cup peanut butter 1 tablespoon sugar 1/4 cup white wine vinegar 1 head Napa cabbage, shredded 4 parsnips, peeled and grated 2 carrots, peeled and grated 1 bunch fresh cilantro, chopped 1 small onion, diced 1 clove garlic, minced 3 tablespoons olive oil 1 beef tenderloin (about 2 pounds) Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste 1/4 cup soy sauce Thai Peanut Sauce, recipe follows 1/2 cup peanut butter 1 (8-ounce) can coconut milk 1/2 cup agave nectar 1/2 cup fresh lime juice 1/4 cup soy sauce Garlic powder Red pepper flakes Instructions: Preheat the oven to 400 degrees F.
In a large bowl, whisk together the mayonnaise, peanut butter, sugar, and vinegar. Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic. Toss to coat with the dressing.
Heat a large oven-proof saute pan over medium-high heat and add the olive oil. Season the beef tenderloin with salt, and pepper, and sear on all sides until brown. Transfer the pan to the oven and cook the tenderloin for about 20 to 30 minutes, or until medium-rare and internal temperature is 145 degrees F. Remove the beef from the pan. Place the pan back on medium heat and de-glaze with the soy sauce. Stir the sauce to scrape up the brown bits from the bottom of the pan. Remove the pan from the heat. Thinly slice the tenderloin and lay on a bed of parsnip slaw. Serve with a side of Thai Peanut Sauce. In a blender or food processor, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15947,"Chocolate and Banana Smoothie 2 cups chilled sweetened chocolate soy milk 1/2 cup baby spinach leaves 3/4 cup frozen banana chunks (about 2 medium), peeled 1/2 teaspoon vanilla extract 1/2 tablespoon milled flax seed Chocolate syrup, optional Instructions: In a blender, add about half the soy milk and the spinach. Puree until the spinach dissolves, about 30 seconds. Add the remaining soy milk, banana chunks, vanilla extract, flax seed, and chocolate syrup, if using, and blend until the mixture reaches a smooth consistency, another 30 seconds. Divide mixture between two chilled glasses with straws. Cook's Note: If the smoothie is looking a little too green from the spinach, add a squeeze of chocolate syrup to enhance the smoothie's brown color. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 15948,"Chopped Apple Salad With Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette 4 apples such as Granny Smith, Gala or Fuji, cored and cut into 1/2-inch dice 2 ounces baby spinach 2 large heads Belgian endive, thinly sliced crosswise 1 1/2 cups walnuts, toasted and coarsely chopped 1/2 pound blue cheese (such as Maytag), crumbled (2 cups) 1 cup Pomegranate Vinaigrette (see below) Kosher salt and freshly ground pepper 3 tablespoons pomegranate molasses 2 tablespoons red wine vinegar 1 heaping tablespoon dijon mustard 1 tablespoon honey, or more to taste Kosher salt and freshly ground pepper 2/3 cup extra-virgin olive oil Instructions: Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat. Season with salt and pepper to taste. Whisk together the pomegranate molasses, vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until emulsified. The dressing can be made 2 days in advance and stored in a container with a tight-fitting lid in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15949,"Kids Can Make: Cheese Straws One 17.3-ounce package frozen puff pastry, thawed All-purpose flour, for dusting 1 large egg 1 1/2 cups shredded Asiago cheese Instructions: Position 2 oven racks in the center of the oven, and preheat to 400 degrees F. Line 2 baking sheets with parchment. Roll out 1 puff pastry sheet with a rolling pin on a lightly floured work surface to a 12-inch square. Whisk the egg in a small bowl with 1 tablespoon water until blended. Brush the dough with a thin layer of the egg wash. Sprinkle half the Asiago onto the dough, and press it in with the rolling pin or the back of a measuring cup. Cut the dough in half horizontally (a pizza roller is very handy for this). Place one half on top of the other, cheese-side up. Cut the dough into 1/2-inch vertical strips; you should have 24. Pick up 1 strip with a hand on each end, and twist in opposite directions until you have made a spiral. Place the spiral on the baking sheet, and gently pinch the ends to adhere them to the parchment. Continue with the remaining strips, placing them about an inch apart, 12 per baking sheet. Brush the twisted dough with the egg wash, and bake until golden and puffy, 15 to 17 minutes, rotating the baking sheets halfway through. Let cool completely on the baking sheet. Repeat the process with the remaining puff pastry and cheese to make 24 more cheese straws. Store in an airtight container at room temperature for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15950,"Turkey Ballotine with Prosciutto, Sage, and Roasted Root Vegetables 1 boneless breast from a 10-pound turkey (about 6 pounds) Kosher salt and ground Szechuan peppercorns 1 tablespoon chopped fresh sage leaves 1 tablespoon chopped fresh parsley leaves 12 very thin slices prosciutto 2 red onions, peeled and quartered (or 16 cipollini, if available, peeled and left whole) 4 carrots, peeled and cut in half lengthwise 2 turnips, peeled and cut into sixths 4 parsnips, peeled and cut in half lengthwise 2 tablespoons olive oil 2 tablespoons apple cider vinegar Instructions: To prepare the ballotine: Preheat the oven to 375 degrees. Lay out the turkey breast on a flat surface with the skin side down. Pull the fillet (the piece that is loosely attached to the center of the breast on the opposite side from the skin) toward the middle of the breast so that it lays flat. Split open the large end of the turkey breast, while still keeping it attached to the rest of the breast, and lay next to the fillets. You should have a turkey breast that is roughly rectangular. Cover with plastic wrap and pound with a mallet until the surface is even and flat. Season the flattened breast with kosher salt and Szechuan peppercorns. Sprinkle the surface with the chopped herbs. Cover with the prosciutto. Starting with the end closest to you, roll tightly into a cylinder and tie every 2 inches with the butcher's twine. Season trhe outside with Kosher salt and Szechuan peppercorns. Place in a roasting pan and bake for about 1 1/2 hours, or until an internal temperature of 140 degrees is reached.
To preapre the roasted vegetables: Toss the onions, carrots, turnips, and parsnips in the oil and vinegar. After the ballotine has been cooking for 45 mintues, add the vegetables to the roasting pan. When the ballotine and vegetables are cooked, remove them from the oven. Let the turkey rest for 20 minutes, loosely covered with aluminum foil. To serve, remove the strings from the turkey (scissors work best for this), slice, and serve with the roasted vegetables. Wine Notes To satisfy everyones taste, it is traditional to serve both red and white wine at the Wente family Thanksgiving dinner. More importantly, it is not necessarily the turkey that you are trying to pair with the wine. The other side dishes, gravies, and stuffing may have the stronger flavors and intensity with which the wines need to be paired. For a white wine, we usually serve a Sauvignon Blanc-Semillon blend or a full-bodied Chardonnay--both providing enough flavor and weight. We generally tend toward a light to medium-bodied red wine with nice acid, balanced tannins, and rich fruit, such as a Pinot Noir or Merlot. Whatever you choose, remember that there is no one right answer to a melting pot of traditions and flavors. ","[Pinot Noir, Merlot, Sauvignon Blanc, Chardonnay]" 15951,"Instant Pot Chili 1 tablespoon vegetable oil 1 1/2 pounds ground chuck 1/4 cup chili powder Kosher salt
2 cloves garlic, minced 1 large onion, chopped One 15-ounce can fire-roasted tomatoes One 15-ounce can pinto beans, rinsed and drained 1 tablespoon Worcestershire sauce 1 teaspoon instant coffee or unsweetened cocoa powder For serving: cooked rice, grated cheese, sour cream and pickled jalape?os (or your favorite chili toppings) Instructions: Turn a 6-quart Instant Pot? to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalape?os.
","[Malbec, Tempranillo, Zinfandel, Syrah]" 15952,"Basic Vinaigrette ? cup (60 ml) red or white vinegar 1 teaspoon Dijon mustard ? teaspoon ground black pepper ? teaspoon kosher salt ? cup (180 ml) olive oil Instructions:

1. Place vinegar, mustard, pepper, and salt into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase to Variable 5. Remove lid plug and drizzle olive oil in a slow stream through the lid plug opening.
4. Replace lid plug and slowly increase speed to Variable 10, then High. Blend for an additional 10 seconds. Refrigerate in airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15953,"Easy Ice Cream 1 51/2-ounce package vanilla instant pudding and pie-filling mix 1 1/2 cups sugar
   4 cups whole milk 1 12-ounce can evaporated milk Instructions: Combine the pudding mix and sugar in a large bowl. Slowly stir in the whole and evaporated milks. Continue stirring until the mixture is smooth. Churn the mixture in an ice cream maker according to the manufacturer's directions, then freeze until firm. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 15954,"Caribbean Conch Fritters with Cilantro Tartar Sauce 1 pound cleaned conch, sliced 2 limes Oil, for frying 1 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 3 large eggs, separated 1/2 cup milk 1/2 cup minced yellow onion Essence, for garnishing 1 recipe Cilantro Tartar Sauce, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 egg* 1 tablespoon Dijon mustard 1 tablespoon minced garlic 2 tablespoons fresh lime juice 1 tablespoon chopped cilantro leaves 2 tablespoons chopped red onions 1 cup vegetable oil Salt Hot sauce Instructions: Place the conch slices in a nonreactive bowl and squeeze the juice of 1 lime over the slices. Allow to sit for 10 minutes, then drain and finely chop the conch meat. Set aside. Heat a deep-fryer filled with oil to 330 degrees F. Combine the flour, baking powder, salt and cayenne pepper and whisk to combine. In a separate bowl, whisk together the egg yolks, milk, conch, and onion. Add the dry ingredients to the wet ingredients and stir until just combined. In a third bowl, whip the egg whites until stiff peaks form. Gently fold the egg whites into the conch mixture. When ready to fry the fritters, drop the batter by tablespoonfuls into the hot oil and cook, stirring occasionally, until golden brown and floating on the surface of the oil, about 4 minutes. Transfer to paper-lined plates to drain briefly before serving. Sprinkle lightly with Essence and serve with the Cilantro Tartar Sauce. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. Put the egg, mustard, garlic, lime juice, cilantro, and red onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Season with salt and hot sauce and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 15955,"Blueberry Cheesecake Galette 1 3/4 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg Cooking spray 2 cups blueberries 1/3 cup plus 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 4 teaspoons cornstarch 1 8-ounce package cream cheese 1 large egg, beaten, plus 1 egg yolk Pinch of freshly grated nutmeg Coarse sugar, for sprinkling Instructions: Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour. Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble. Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice and cornstarch in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl. Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes. Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 15956,"Comfort Meatballs 1 1/2 pounds ground beef 3/4 cup quick oats 1 cup milk 3 tablespoons very finely minced onion 1 1/2 teaspoons salt Plenty of ground black pepper 4 tablespoons canola oil 1/2 cup all-purpose flour 1 cup ketchup 4 to 6 tablespoons minced onion 3 tablespoons distilled white vinegar 2 tablespoons sugar 2 tablespoons Worcestershire sauce Dash of hot sauce, such as Tabasco Instructions: For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm. Preheat the oven to 350 degrees F. Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish. For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs. Bake until bubbly and hot, about 45 minutes. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 15957,"Brodo with Pacific Halibut Quenelle and Shaved Wild Mushrooms 3 New Mexican chiles 6 to 7 Thai bird chiles 3 ancho chiles 2 cups dried porcinis 2 whole heads garlic 3 red onions, skins on, halved 3 stalks lemongrass, bruised with a knife 2 tablespoons peppercorns 3 bay leaves Kosher salt 1 (750-ml) bottle white wine Reserved bones, head and tail from 1 (30 to 40-pound) pacific halibut, chopped into large chunks Cold water, to cover
About 1 quart scraped halibut bits, placed in a bowl over an ice bath to keep cold 2 egg whites 3 to 4 ounces heavy cream, chilled, plus more as needed 2 to 3 kaffir lime leaves 4 whole star anise 1 cinnamon stick 4 blue foot mushrooms, stems and tops thinly sliced
2 tablespoons freshly picked chervil leaves 1 Fresno cl, thinly sliced into rounds Zest of 1 lime Instructions: Place a very large saucepan over medium-high heat, add the New Mexican chiles, Thai bird chiles, ancho chiles, porcini mushrooms, garlic, red onions, lemongrass, peppercorns, bay leaves, 2 big pinches salt, and the white wine. Add the bones, head and tail from the fish and cover with about 2-inches cold water over the bones. Bring to a simmer for about 30 minutes, skimming occasionally to remove any impurities that float to the top.
Place the halibut scraps into the chilled food processor bowl with a bit pinch of salt and pulse to blend to a similar size. Be careful not to over process because the food processor does create heat and the fish will get tough. Add the egg whites and pulse to combine. Add about 3 to 4 ounces heavy cream and blend to combine. Add a touch more heavy cream if needed; you are looking for a fluffy mousse or mashed potato consistency. Pour the mixture into a clean bowl and place back over an ice bath to keep chilled. Keep in the refrigerator until ready to shape into quenelles.
Remove some of the broth and add to a high sides saute pan over medium heat and bring to a simmer. Using 2 large metal spoons form the fish into quenelles and place onto a hotel pan or baking sheet covered in plastic wrap for easy removal. Add the fish quenelles to the gently simmering broths and cook for about 3 to 4 minutes until they are cooked through. For plating: (1 serving)
Place a coffee filter over a wire mesh strainer over a bowl and add 4 to 5 cups broth. Allow to strain through, pushing with a spoon if needed.
To a French press, add the kaffir lime leaves, star anise, cinnamon stick and pour over the strained broth. Allow the mixture to steep, about 2 minutes. Press and taste for seasoning.
Place 1 of the cooked quenelles into the middle of a serving bowl. Top each with some of the mushrooms, chervil, chiles, and lime zest. Pour the broth over the quenelle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15958,"Fresh Couscous Salad 3 cups cooked couscous, cooled 1/2 pound green beans, trimmed 1 cup grape tomatoes, halved 1 large shallot, chopped 6 ounces mozzarella cheese, cubed 1/2 cup Hidden Valley? Farmhouse Originals? Italian with Herbs Dressing 3 tablespoons chopped fresh basil Salt and pepper Instructions: In a small sauce pan, blanch the green beans by boiling in liberally salted water for 3 minutes. Drain and cool. In a medium bowl, mix the couscous, beans, tomatoes, shallot, cheese and dressing until combined. Season with salt and pepper. Just before serving, toss in the basil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 15959,"Chewy Oatmeal-Raisin Cookies 1 1/4 cups rolled oats 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick unsalted butter, softened 3/4 cup sugar 2 tablespoons molasses 1 large egg 1 teaspoon vanilla extract 1 cup raisins Instructions: Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 15960,"Fish with Polenta and Mushrooms: Merluzzo con Polenta e Funghi 1 cup milk 3/4 cup water 1/2 cup stone ground white cornmeal Unsalted butter Full flavored extra-virgin olive oil 12 ounces mixed wild mushrooms washed and dried Quick mixing instant flour 4 (6 ounce) pieces cod Sea salt and freshly ground black pepper 15 year old balsamic vinegar Instructions: Combine the milk, water, and cornmeal in a medium sized saute pan. Cook over low heat stirring constantly with a whisk until the mixture thickens (approximately 1/2 hour). After removing from the heat stir in 1-teaspoon butter and 1 teaspoon olive oil. In a saute pan, cook the mushrooms over high heat with 2 tablespoons olive oil and 1 tablespoon butter for 3 minutes. Season to taste with salt and pepper. Heat 1-tablespoon olive oil in a saute pan. Lightly flour the cod with the instant flour. Place the fish in the pan and add 1-tablespoon butter. Cook for 3 minutes and then turn over. Place the pan in a 400-degree F oven for 2 minutes to finish cooking the fish. Salt and pepper, to taste. Place a small mound of the polenta in the center of the plate. Place the cod directly on top of the polenta. Spread some of the mushrooms around the fish and drizzle the olive oil and balsamic vinegar around the edge of the plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 15961,"Pink Grapefruit and Jicama Salad 2 tablespoons mustard 2 tablespoons warm honey 1 jalapeno, seeded and finely chopped 1/2 cup extra virgin olive oil Mesclun salad greens Freshly ground black pepper 2 tablespoons sesame seeds 2 large pink grapefruit 1/2 pound jicama Instructions: Peel the grapefruits and remove the individual segments (supreme) with a sharp knife. Place the tip of the knife between the fruit segment and the membranes that separate it from the next segment and cut inward on both sides to remove. Place the fruit into a bowl and save the pulpy membrane, which is full of juice, for the dressing. Peel and julienne the jicama tossing it into the same bowl as the fruit. Discard the pulp and add the mustard to the juice. Whisk in the honey and the jalapeno and slowly whisk in the olive oil. Toss the grapefruit and jicama with half of the dressing. Make a neat pile of greens on a dish and top with some of the salad. Drizzle some dressing around the plate, grind some pepper on top, sprinkle with sesame seeds. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15962,"Chicken Tikka Masala 1 2-inch piece ginger, peeled and roughly chopped 4 cloves garlic
2 teaspoons garam masala 1/4 teaspoon cayenne pepper Kosher salt 1 large head cauliflower, cut into florets 2 tablespoons tomato paste 3/4 cup low-fat plain yogurt 8 skinless, boneless chicken thighs (1 3/4 to 2 pounds), trimmed 2 tablespoons extra-virgin olive oil 1 15-ounce can no-salt-added crushed tomatoes 1/4 cup chopped fresh cilantro Instructions: Pulse the ginger, garlic, garam masala and 1/4 teaspoon each cayenne and salt in a food processor to make a paste. Toss the cauliflower, 1 tablespoon of the spice paste, 1 tablespoon water and a pinch of salt in a microwave-safe bowl; set aside. Add the tomato paste to the remaining spice paste; pulse, then transfer 1 tablespoon to a bowl. Add 1/2 cup yogurt, a pinch of salt and the chicken; toss to coat. Heat the olive oil in a skillet over medium-high heat. Add the remaining tomato-spice mixture and cook, stirring, 3 minutes. Add the tomatoes, 1 1/4 cups water and 1/2 teaspoon salt; bring to a simmer and cook until thickened, 15 to 20 minutes. Meanwhile, preheat the broiler. Put the chicken on a foil-lined baking sheet and broil until almost cooked through, 5 to 6 minutes per side. Microwave the cauliflower, 10 to 12 minutes. Toss with the cilantro. Whisk the remaining 1/4 cup yogurt into the skillet. Add the chicken; simmer until cooked through, 4 minutes. Serve with the cauliflower. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 15963,"The \DDD\ Burger Oil, for frying 2 cups cold water 2 bags batter mix (recommended: Joes Famous Batter Mix) 1 1/3 pounds 85/15 ground chuck 4 (4-inch) hamburger buns 8 slices American cheese 1/2 cup chopped white onions 4 slices tomato 16 slices hamburger pickles Instructions: Preheat deep-fryer to 350 degrees F. Place frying pan or flat top grill over medium-high setting. Grab a medium size mixing bowl, and a whisk. Add 2 cups of cold water in mixing bowl and empty the contents of the batter mix in with water and mix together until batter is of pancake batter consistency. Take the ground chuck and shape it into 4 (1/3-pound) patties. Then grill on flat top or pan fry to your desired internal temperature. When burger is cooked remove the patties from pan or grill and set aside. Take hamburger buns and open them up and set them on the counter so that the insides are facing up. Place 1 piece of cheese on top of each side of all hamburger buns facing up. Spinkle diced onions on all bottom pieces. Then place 1 slice of tomato on the cheese on the top buns. Then put 4 slices of hamburger pickles on top of each tomato slice. Gently put the cooked hamburger patty on top of either of the buns and smash both the top and bottom buns together. The tighter the better! Take the hamburger and insert into the mixing bowl with batter and surround burger with batter. Place evenly coated burger bun with ingredients and burger patty into fryer. Remove burgers when outside coating of batter is a golden brown color. Serve with desired side item. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 15964,"Angel Wings 2 cups all-purpose flour, plus more for dusting 1/2 cup sour cream 4 large egg yolks 2 tablespoons honey 1/2 teaspoon finely grated lemon zest 1/2 teaspoon salt Vegetable oil, for frying 2 cups confectioners' sugar Instructions: Combine the flour, sour cream, egg yolks, honey, lemon zest and salt in a stand mixer fitted with the dough hook attachment. Mix on medium-high speed until the dough comes together and begins to pull away from the bowl, 3 to 4 minutes. Turn out onto a floured surface and knead until smooth, about 5 minutes. Divide into 2 balls, loosely cover with plastic wrap and let sit at room temperature, 1 hour. Roll out each ball on a floured surface into a 12-inch square, about 1/8 inch thick. Cut each square into 7 strips, then cut each strip crosswise into thirds (you will have 42 rectangles). One at a time, make a 1-inch slit lengthwise down the center of each rectangle; lift a short end and thread it through the slit, then pull out; twist in the middle so it looks like a bow. Heat about 3 inches of vegetable oil in a pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry 5 to 7 cookies at a time, turning, until deep golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Toss in the confectioners' sugar. Store in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15965,"Frozen Lemon Squares 1 1/4 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter, melted 3 large egg yolks 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/2 cup lemon juice Yellow food coloring Heavy cream, whipped or frozen whipped topping Instructions: HEAT oven to 325 degrees F. Combine graham cracker crumbs, sugar and butter in small bowl; press firmly onto bottom of ungreased 8 or 9-inch square pan. BEAT egg yolks, sweetened condensed milk, lemon juice and food coloring in small bowl. Pour into prepared pan. BAKE 30 minutes. Cool. Top with whipped cream. FREEZE 4 hours or until firm. Let stand 10 minutes before serving. Garnish as desired. Dessert can be chilled instead of frozen. Calories 581, Total Fat Grams26.3, Calories From Fat 237, Saturated Fat Grams 15.1, Saturated Fat Grams Pct DailyValue 75, CholesterolMilligrams 178, SodiumMilligrams 289, Sodium Milligrams Pct Daily Value 12, Potassium Milligrams 74, Potassium Milligrams Pct Daily Value 2, Total Carbohydrates Grams 45.2, Total Carbohydrates Grams Pct Daily Value 15, Dietary Fiber Grams 0.6, Dietary Fiber Grams Pct Daily Value 2, Sugars Grams 33.9, Protein Grams 5.9, Protein Grams Pct Daily Value 12, Vitamin A Pct Daily Value 15, Calcium Pct Daily Value 4, Thiamin Pct Daily Value 6, Niacin Pct Daily Value 10, Vitamin C Pct Daily Value 16, Folate Pct Daily Value 15, Magnesium Pct Daily Value 3,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 15966,"Three Ring Salad 1/2 cup rice wine vinegar 1/2 cup grapeseed oil Salt and freshly ground black pepper 1 pound fresh green beans, cut into 1-inch pieces, steamed and cooled 1 1/2 cups canned garbanzo beans, drained 1 1/2 cups canned dark red kidney beans, drained 1 red onion, diced 1 red bell pepper, stem and seeds removed and diced 1 English cucumber, peeled and sliced in quarters lengthwise and each quarter sliced into 1/3-inch pieces 1 tablespoon minced fresh mint leaves 1 tablespoon minced fresh parsley leaves, plus some small sprigs for garnish 1/2 cup grape tomatoes, sliced in 1/2 lengthwise Instructions: Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans. Season, to taste, with salt and pepper, and then refrigerate overnight. Stir in bell pepper, cucumber, mint, and parsley and gently fold in tomatoes, reserving some for the presentation. Transfer to a serving dish, arrange remaining tomatoes on top and garnish with parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 15967,"What Goes Where: Feasts from the Fridge Cheese, hard--3 months (if wrapped properly)
Butter--1 to 2 months Olives and pickles--1 month Fresh eggs--3-5 weeks Hard-cooked eggs--1 week Cheese, soft (unopened)--3 to 4 weeks Cheese, soft (opened)--1 to 2 weeks Bacon--1 week Steaks, roasts, chops--3 to 5 days Meat, cooked--3 to 4 days Fish, fresh--1 day Fish, cooked--3 to 4 days Poultry, fresh--1 to 2 days Poultry, cooked--3 to 4 days Soups and stews--2 to 4 days Gravy, meat broth--1 to 2 days White wine, recorked--2 days Instructions: What Goes Where: The door is the warmest spot and has the greatest temperature fluctuation. Store jar and bottle items here. Do not store eggs or butter here. Eggs should should be kept in their original carton. This protects them from cracking, absorbing orders or drying out. The bottom shelf is the coldest and most constant. This is where the most perishable items should go, such as poultry, fish, and raw meat (if there is no meat drawer), and dairy products. Use drawers as indicated. Keep fruits and vegetables separate. Store them in perforated or unsealed plastic bags, this maintains a moist environment yet air still circulates. Leftovers: Refrigerate leftovers within 2 hours of cooking. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 15968,"Wild Rice Pilaf 3 tablespoons unsalted butter, divided 1/2 cup chopped yellow onion Kosher salt 2 cups pure wild rice (10 to 12 ounces) 1/4 cup finely chopped scallions, white and green parts (2 scallions) 1 1/2 teaspoons freshly ground black pepper Instructions: Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well. Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15969,"Potato, Orange and Arugula Salad Vegetable oil cooking spray 1 1/2 pounds baby potatoes, halved 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 medium oranges 2 packed cups (2 ounces) arugula 1/2 cup (2 ounces) crumbled Gorgonzola 1/3 cup toasted chopped walnuts, see Cook's Note 2 tablespoons extra-virgin olive oil 1 tablespoon fresh orange juice 1 tablespoon champagne vinegar 1 tablespoon orange zest (from 1 medium orange) Kosher salt and freshly ground black pepper Instructions: Potatoes: Put an oven rack in the upper third of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Put the potatoes and the olive oil in a medium bowl and toss until coated. Arrange the potatoes, cut side down, in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden, about 35 to 40 minutes Remove the potatoes from the oven and set aside to cool for 15 minutes.
Salad: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a salad bowl. Squeeze the juice from the membranes into a small bowl and reserve 1 tablespoon of juice for the dressing. Add the arugula, Gorgonzola, walnuts and the cooled potatoes to the salad bowl.
Dressing: In a small bowl, whisk together the olive oil, reserved orange juice, vinegar, and orange zest until smooth. Season with salt and pepper, to taste.
Add the dressing to the potato mixture and toss well. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 15970,"Southwest Steak Two 20-ounce boneless rib-eyes Kosher salt and freshly ground pepper Coffee Spice Rub, recipe follows Smoky Tomato-Red cl Salsa, recipe follows 1/4 cup ancho cl powder 1/4 cup finely ground espresso- roast coffee beans 2 tablespoons sweet paprika 2 tablespoons dark brown sugar 1 tablespoon dry mustard 1 tablespoon kosher salt 1 tablespoon freshly ground pepper 1 tablespoon dried oregano 1 tablespoon ground coriander 2 teaspoons ground ginger 2 teaspoons arbol cl powder 1/4 cup red wine vinegar 1/4 cup extra-virgin olive oil 2 teaspoons pureed chipotles in adobo sauce 3 large ripe tomatoes, diced 1 small red onion, halved and thinly sliced 1 serrano cl pepper, seeded and finely chopped 1/4 cup chopped fresh cilantro 2 teaspoons honey Kosher salt and freshly ground pepper Instructions: Season two 20-ounce boneless rib-eyes with salt and pepper and rub with Coffee Spice Rub on one side. Grill rub-side down over high heat, 4 to 5 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot, cover and grill 8 to 10 more minutes (for medium-rare). Serve with Smoky Tomato-Red cl Salsa. Whisk all of the ingredients in a bowl. Whisk the vinegar, olive oil and chipotle puree in a bowl. Add the remaining ingredients and toss. Season with salt and pepper. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 15971,"Blackberry Milkshake 16 ounces vanilla ice cream 4 ounces fresh blackberries
2 tablespoons heavy cream
2 tablespoons whole milk, plus more if needed Instructions: Add the ice cream, blackberries, heavy cream and milk to the pitcher of a blender, and blend until smooth. Add more milk for a thinner consistency. ","[Chardonnay, Riesling, Moscato]" 15972,"Whole Duck Marinated in Soy Sauce-Cilantro-Ginger-Jalapeno-Garlic and Brown Sugar 1 1/2 gallons soy sauce 1 1/2 pounds ginger, cleaned, julienned and diced 4 cups brown sugar 20 medium cloves garlic, sliced 10 slices jalapeno 1 1/2 bunches fresh cilantro, julienned (not chopped) Two 7-pound ducks Instructions: Mix together the soy sauce, ginger, sugar, garlic, jalapenos and cilantro in a large container. Submerge the ducks in the marinade and marinate in the refrigerator for 72 hours.
Preheat charcoal embers in a gas grill, or prepare an electric grill for indirect/low heat. Remove the ducks from the marinade and spear with metal churrasco swords or large metal skewers. Cook over embers, turning frequently, for 4 hours. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 15973,"Tiramisu 1 cup brewed espresso 16 ladyfinger cookies 12 large eggs, separated 1 1/2 cups granulated sugar 2 ounces (1/4 cup) Marsala wine 1 cup mascarpone cheese Shaved chocolate, for garnish Instructions: Add the espresso to a large bowl. Dunk the ladyfingers into the espresso and then place on a rimmed baking sheet. Pour the remaining espresso over the ladyfingers and set aside to soak. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites on high speed until they form soft peaks. Add 1/2 cup of the sugar and continue to beat on high until stiff peaks form. Transfer the egg whites to another bowl and set aside. Make a double boiler by fitting a large heatproof bowl over a simmering pot of water. Add the egg yolks, remaining 1 cup sugar and Marsala to the bowl. Whisk continually until the mixture is pale yellow and reaches the ribbon stage (it will be thick enough that when the whisk is lifted, the mixture will flow onto the surface and momentarily hold a ribbon pattern). Remove the bowl from the pot and let the mixture cool to room temperature. In the bowl of a stand mixer fitted with a whisk attachment, whip the mascarpone until fluffy. Fold the mascarpone into the cooled egg yolk mixture. Then, gently fold the yolk-and-mascarpone mixture into the egg whites. To assemble, in an individual serving glass, place a few spoonfuls of the tiramisu custard over the bottom. Break a soaked ladyfinger in half and place it on top of the custard. Add a few more spoonfuls of custard followed by another ladyfinger. Dust with shaved chocolate. Repeat with the remaining ingredients, making 8 servings. Refrigerate until ready to serve. ","[Barolo, Chianti, Rioja, Pinot Noir]

" 15974,"Baked Turkey Parmesan 8 pounds boneless, skinless turkey breast, cut into large scaloppini (12 to 15 cutlets) 2 tablespoons kosher salt 1 cup all-purpose flour
5 large eggs, beaten
3 1/2 cups breadcrumbs
2 teaspoons dried oregano
1 teaspoon red pepper flakes
Grapeseed or canola oil, for frying
1 tablespoon unsalted butter, at room temperature
Two 25-ounce jars store-bought marinara sauce
3 1/2 cups shredded mozzarella 1 1/2 cups freshly grated Parmesan
1/2 cup roughly torn fresh basil leaves
Instructions: Season the scaloppini evenly with 4 1/2 teaspoons salt. Place the flour in a shallow bowl, the eggs in a separate shallow bowl and the breadcrumbs in a third shallow bowl. Season the breadcrumbs with the oregano, pepper flakes and remaining 1 1/2 teaspoons salt. Working with one piece of turkey at a time, dredge each piece in the flour, followed by the egg and finished with the breadcrumbs. Place on a baking sheet. Heat a large skillet over medium-high heat. Place a wire rack on a baking sheet. Add 1/4 cup of grapeseed oil to the hot skillet. Fry the turkey pieces, 2 at a time or as many as will fit in your skillet, until golden brown and crispy, about 3 minutes per side. Add more oil to the skillet as needed. Remove to the rack and continue with the remaining turkey pieces. Preheat the oven to 400 degrees F. Butter an 11-by-13-inch roasting pan. Spoon 1 cup of marinara on the bottom of the prepared pan. Nestle the turkey pieces in the sauce to make one layer covering the bottom of the pan, about 4 pieces. Spoon another cup of sauce on top and sprinkle with 1 cup mozzarella and 1/2 cup Parmesan. Sprinkle half of the basil over the top. Shingle another layer of turkey, sauce, cheese and basil. On the final layer, cover the top with the remaining turkey and spoon over the remaining sauce. Sprinkle with the remaining 1 1/2 cups mozzarella and 1/2 cup Parmesan. Bake until golden brown and bubbly, about 45 minutes. Allow to rest for 10 minutes before slicing and serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15975,"Roast Goose and Stuffing 50 prunes Earl Grey tea 1/4 pint (1/2 cup) dry vermouth 3/4 pint (1 1/2 cups) goose stock (made from the neck and giblets) 1 ounce butter 4 shallots, finely chopped Goose liver, blanched and finely chopped 1/4 pint (1/2 cup) port 4 ounces pate de foie gras (or similar) 3 tablespoons fresh bread crumbs Pinch ground allspice and dried thyme Salt and freshly ground black pepper 1 (10 pound) oven-ready goose Instructions: Make sure you have a good-sized roasting tin to fit the goose and a grid to place under it. Preheat the oven 425 degrees F. You can make the stuffing in advance.
Soak the prunes in hot tea (Earl Grey) until soft, stone them and drain, or get pre-stoned ones - easier. Place prunes, vermouth and stock in a saucepan, bring to the boil, then simmer for ten minutes until tender. Strain but reserve the liquid.
Melt the butter in a little pan and gently fry the shallots and liver for a couple of minutes, stirring all the while. Place in a mixing-bowl which will hold all the ingredients. Boil the port in the same pan until reduced to two tablespoons, scrape round the sides and add to the liver mixture. Beat the pate, bread crumbs, allspice and thyme together and combine thoroughly with the rest. Season with salt and a good quantity of the pepper. Stir in the prunes.
Put the goose in the sink and pour a kettle of boiling water over it. This ensures a good, crisp skin. Remove and dry with kitchen towels. Salt the cavity and fill loosely with the stuffing, then sew up the vent. Prick the skin all over but not the flesh. Place on the grid in the roasting pan and roast breastside up for 15 minutes.
Lower heat to 350 degrees F, turn the goose onto its side. Halfway through, turn onto the other side, then for the last 15 minutes onto its back again. Throughout the cooking, baste every 20 minutes with three tablespoons of boiling water and remove the fat from the pan into a bowl. The easiest way to perform both these operations is with a bulb baster. The whole cooking time should be 2 1/2 hours. Test by piercing the thickest part of the thigh: the juices should run pale yellow.
When ready, the goose should be put on a very hot dish. Pour off the remaining fat from the roasting pan and make the gravy from the reserved prune liquid, adding it to the residual juices in the pan. Bring to the boil and simmer for a few minutes, adjust the seasoning, strain into a sauce boat and hand round separately. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 15976,"Orange Monkey Bread with Strawberry Coulis Cooking spray 1 16-ounce tube refrigerated biscuit dough 3/4 cup granulated sugar 3 tablespoons packed light brown sugar 1 tablespoon finely grated orange zest 1 stick unsalted butter, melted 1 teaspoon pure vanilla extract 1 cup strawberries, chopped 1/2 cup granulated sugar 1 tablespoon fresh lemon juice Instructions: Make the monkey bread: Preheat the oven to 375? and coat an 8-inch (6-cup) Bundt pan with cooking spray. Cut each biscuit into 4 pieces. Whisk the granulated sugar, brown sugar and orange zest in a medium bowl until the zest is evenly distributed. Whisk the melted butter and vanilla in a separate bowl. Dip the biscuit pieces in the butter mixture, then roll in the sugar mixture and arrange in the prepared pan. Bake until deep golden brown on top, 30 to 35 minutes. Meanwhile, make the coulis: Combine the strawberries, granulated sugar and lemon juice in a medium saucepan over medium heat. Cook, stirring, until the sugar is dissolved and the mixture comes to a boil, about 5 minutes. Let cool slightly, then transfer to a blender and puree until smooth (or puree in the saucepan with an immersion blender). Strain through a fine-mesh sieve into a bowl and let cool. Invert the monkey bread onto a plate while still warm; let cool slightly. Serve with the coulis. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 15977,"Grilled Shrimp with Tomatilla Salsa 1 pound tomatillas, papery skin removed and washed 1 small poblano pepper 1/4 bunch each, cilantro and parsley 1 teaspoon salt 1 pound (12 pieces) shrimp, head and shells on Oil for brushing Instructions: Preheat oven to 425 degrees. Preheat grill. Place tomatilla and pepper on a cooking tray and roast for 20 minutes, or until tender and lightly brown. Cool completely. Place in food processor or blender with remaining salsa ingredients. Puree until smooth. Heat grill or grill pan until smoking, making sure the grill is very clean. Brush grill with oil and allow to burn off. Brush the shrimp with oil and sprinkle all sides with salt and pepper. Place on grill and cook 4 minutes on each side. Serve immediately with the tomatilla salsa. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 15978,"Heirloom Tomatoes with Thai Basil and Supersweet Corn 2 heads garlic 4 cups extra virgin olive oil 4 large heirloom beefsteak tomatoes 1 bunch Thai basil Salt and pepper 3 ears supersweet corn Sugar (optional) 5 bunches Thai basil Salt and pepper to taste Instructions: Peel garlic and place in cold water. Bring to a boil and drain. Add the blanched garlic to olive oil simmer until garlic is mushy, being careful not to brown garlic. Let come to room temperature. Roast tomatoes over an open flame until their skins are blistered. Peel each tomato and slice horizontally into 5 slices, each approximately 3/4-inch thick. Submerge in garlic flavored oil with 1 bunch of Thai basil. Salt and pepper to taste. Allow the tomatoes to marinate at room temperature for at least one hour. Remove tomatoes and reserve marinade. Husk corn and cut ears in half. Grate on a box grater to strip away all kernels, reserving cobs. Place grated corn and cobs in a saucepan and add water to cover. Taste at this point, and sweeten with a bit of sugar if desired. Bring to a boil, reduce heat and bring to a simmer for 10 minutes and strain through a fine mesh sieve. Add salt and pepper to taste. Set aside 8 sprigs of Thai basil. Chop all but the reserved basil. To serve, arrange tomato slices attractively on the center of a plate. Mix some of the marinade with some of the Thai Basil-Corn Syrup to your taste, and garnish this sauce with the chopped Thai basil. Spoon sauce over the tomatoes. Garnish each plate with 2 sprigs of Thai basil, and sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 15979,"Caesar Salad with Parmesan Croutons 2 large heads romaine lettuce 1 extra-large egg yolk, at room temperature (see Cook's Note) 2 teaspoons Dijon mustard 2 large garlic cloves, roughly chopped 8 to 10 anchovy fillets, optional 1/2 cup freshly squeezed lemon juice (3 lemons) Kosher salt and freshly ground black pepper 1 1/2 cups good mild olive oil (or 3/4 cup olive oil and 3/4 cup canola oil) 1/2 cup freshly grated Italian Parmesan cheese Parmesan Croutons, recipe follows 1 baguette 1/4 cup good olive oil, plain or flavored with basil or garlic Kosher salt and freshly ground black pepper 3/4 cup freshly shredded Parmesan cheese (3 ounces) Instructions: Wash the lettuce leaves carefully and spin-dry them in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl. For the dressing, place the egg yolk, mustard, garlic, anchovies, lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil (and canola oil, if using) through the feed tube (as though you were making mayonnaise) and process until thick. Add the grated Parmesan cheese and pulse 3 times. Pour enough dressing on the lettuce to moisten and toss well. Add as many Parmesan Croutons as you like. Serve immediately. Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices. Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. Sprinkle with the shredded Parmesan. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15980,"Katie's Deviled Eggs 12 large eggs 1 cup mayonnaise
1 tablespoon yellow mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sweet paprika, for garnish
Instructions: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Sprinkle with paprika. Cover loosely and chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15981,"Maitre d'Hotel Butter 1/2 cup/110 g unsalted butter, softened 1 teaspoon fresh lemon juice 1 teaspoon chopped fresh parsley 1 teaspoon Dijon mustard, optional Pinch paprika or cayenne pepper Salt and freshly ground black pepper Instructions: Beat the butter, lemon juice, parsley, mustard, paprika and salt and pepper together. Roll into a sausage in parchment paper and chill. Serve rounds on grilled or poached fish or meats.
Other compound butter ideas...
Horseradish Butter: Mix 3 tablespoons horseradish with 1/2 cup/125 g butter, salt and pepper.
Sun-Dried Tomato and Basil Butter: Mix 6 to 8 sun-dried tomatoes, drained and chopped finely, and 1 tablespoon chopped basil with 1/2 cup/125 g butter, salt and pepper.
Fresh Herb Butter: Mix 1 tablespoon each of chopped dill, parsley, thyme, chives, mint and basil, and the zest of 1 lemon with 1/2 cup/125 g butter, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 15982,"Baked Feta Mashed Potatoes 6 tablespoons unsalted butter, cut into cubes, plus more for the dish 4 pounds russet potatoes, peeled, quartered lengthwise and sliced into 1/4-inch-thick pieces
2 cups half-and-half\u202f
Kosher salt and freshly ground black pepper
One 7-ounce block feta cheese
1/2 cup sour cream
1 tablespoon chopped chives Instructions: Preheat the oven to 400 degrees F. Grease a 9-by-13-by-2-inch (3.75-quart) casserole dish with butter. Put the potatoes in the prepared casserole dish, add the half-and-half and stir to combine. Spread the potatoes in an even layer and place the block of feta in the center, on top of the potatoes. Season with 1 tablespoon salt and a few grinds of pepper and dot the butter over the potatoes. Cover the casserole with aluminum foil and bake until the half-and-half is simmering, the cheese is bubbling and the potatoes are cooked through and very tender when pierced with a small sharp knife, about 1 hour and 20 minutes.\u202f Remove and reserve the aluminum foil. Use a potato masher to mash the ingredients in the casserole dish until well combined, smooth and fluffy. Fold in the sour cream and season with salt and pepper. Cover the mashed potatoes with the reserved foil and return to the oven until warmed through, about 10 minutes. Top with the chopped chives and a few grinds of pepper.\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 15983,"Chili Rubbed Chicken 1 whole chicken, innards removed and washed 2 chipotles in adobo 1 cilantro sprig 2 cups Spanish extra-virgin olive oil 2 garlic cloves 1 white onion, chopped 1 jalapeno, chopped Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Wash and pat dry chicken and refrigerate. In a food processor, blend the chipotles, cilantro, olive oil, garlic, onion, jalapeno, salt, and pepper. Rub the chili mixture all over the chicken, inside and out. Season with salt and pepper, inside and out. Roast for about 35 to 45 minutes, or until the chicken is cooked through and the juices run clear. Allow the chicken to rest 15 minutes before cutting. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 15984,"Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers 1/2 cup all-purpose flour Salt and freshly ground salt and pepper 2 (6-ounce) halibut fillets Extra-virgin olive oil 3 tablespoons butter 2 slices prosciutto, cut into strips 1/2 cup white wine 1/2 lemon, juiced 2 teaspoons capers 2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish Instructions: Preheat the oven to 375 degrees F. Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes. Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15985,"Duck Breast with Red Wine Sauce and Butternut Squash Gnocchi 2 tablespoons/30ml olive oil 1 tablespoon/15 ml mustard seeds 1 shallot, minced 1 large beet, cut into pieces 3 cups/750ml red wine 1/2 cup/125ml fresh orange or honey tangerine juice 1/2 cup/125ml sherry vinegar or Xeres vinegar 1/4 cup/60ml honey 4 cups veal stock 1/4 cup/60ml cold butter, cubed Salt and pepper
4 duck breasts Salt and pepper
Butternut Squash Gnocchi, recipe follows Roasted Fennel, recipe follows 6 tablespoons/90ml olive oil 1 large butternut squash, halved and seeded Salt and pepper
2 eggs, beaten About 2 cups/500ml all-purpose flour, plus more for the work surface 1/2 cup/125ml veal stock 2 tablespoons/30ml butter 1/2 cup/125ml finely chopped fresh chives 1/2 cup/125ml grated Parmigiano-Reggiano 3 tablespoons/45ml olive oil 2 fennel bulbs, quartered Salt and pepper Instructions: For the red wine sauce: Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup (250 ml), about 30 minutes.
Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml) over low heat, about 30 minutes.
Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm.
Preheat the oven to 400 degrees F (200 degrees C).
For the duck breasts: Score the duck on the skin side. Remove the excess fat around the breast, and remove the tip, if desired. Sprinkle with salt and pepper. Place the duck breast, skin-side down, in a room-temperature skillet with no oil. Set the skillet over medium-high heat and cook for 5 minutes. Transfer the skillet to the oven and cook until medium-rare, 8 to 10 minutes. Let the duck breasts rest on a cutting board for about 5 minutes.
Slice the duck. Divide the Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and duck. Add a spoonful of sauce and serve. Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking.
Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool.
Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour). Do not over mix.
Transfer the dough to a floured surface. Roll portions of dough into long ropes that are 2 centimeters (about 3/4-inch) in diameter. Cut ropes crosswise into pieces that are 2 centimeters (about 3/4-inch) long. Transfer the prepared baking sheet.
Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese. Preheat the oven to 400 degrees F (200 degrees C). Heat the oil in a skillet over medium-high heat. Add the fennel and season with salt and pepper. Cook, turning to sear all sides, until caramelized, about 5 minutes. Transfer the skillet to the oven and roast for 30 minutes. ","[Cabernet Sauvignon, Pinot Noir, Barolo, Tempranillo]" 15986,"No-Rise Grilled Chicama Flatbreads 1 tablespoon active dry yeast 2 cups warm water 1 tablespoon light corn syrup or honey 4 cups all-purpose flour 1 1/2 teaspoons salt Olive oil, for brushing Sesame seeds (optional) Fresh rosemary, minced (optional) Instructions: Prepare a medium-low fire in the grill. In a medium bowl, combine the yeast with the water and corn syrup and let rest for 10 minutes, until foamy. Stir in about 3 cups of the flour and add the salt. Add the remaining cup of flour a few tablespoons at a time, adding it only until you have a sticky dough. Transfer the dough to a floured surface and divide into six equal portions. Flour your hands generously and, with your fingertips, press and pull each portion until it is an oval about 5 inches wide and 7 inches long. Dust each oval lightly with flour. Stack on a plate with a piece of oiled parchment between each oval. At this point, the plate of flatbreads can be tightly wrapped in foil and refrigerated about 2 hours. When you are ready to cook, brush both sides of each oval lightly with olive oil. Dip your fingertips into water and press down into the dough to create small indentations. Sprinkle each oval with sesame seeds and/or rosemary. Arrange the breads on the hot grate over medium-low coals and grill for about 4 minutes, until the side on the grill is golden and crusty. Flip the flatbreads and cook the other side for 4 minutes. Transfer breads to a serving platter and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 15987,"Sunny's Easy Cinnamon Sugar Crispy Noodles Vegetable, peanut or canola oil, for frying One 14-ounce package thin dry rice noodles
Kosher salt
Cinnamon sugar, for dusting
Instructions: In a large pot or wok over medium-high heat, add about 1 inch oil. Heat until it swirls and reaches 375 degrees F. Line a baking sheet with paper towels. Separate and break the noodles into 4- to 6-inch sections. Test the oil with a few strands; they should almost instantly get puffy. When the oil is ready, add the noodles in batches and cook until puffy, then remove to the paper towels. Season with a pinch of salt and a dusting of cinnamon sugar over the top. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 15988,"Triple Threat Chili Cooking spray 1 red onion, roughly chopped 1 pound hot Italian sausage, casing removed 1 pound ground buffalo 1 pound ground turkey breast 1 (8-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes 1 (15.5-ounce) can red beans 1 packet chili seasoning (recommended: seasoning packet from the Carroll Shelby Chili Kit) 1/2 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon red pepper flakes 1/4 cup hot sauce Shredded Cheddar, for serving Sour cream, for serving Sliced green onion, white and green parts, for serving Instructions: Spray a nonstick pan with cooking spray and put over medium-high heat. Add the onion and saute for a few minutes. Meanwhile, spray a large pot with cooking spray and turn the heat to medium. Before the onion starts to turn translucent, transfer it to the pot. In the pan that the onion was just sauteed in, add the sausage, leaving it broken up in an array of different size pieces. Saute until cooked through. Transfer the sausage to the pot with the onion and stir well. Add the ground buffalo to the pan, saute until cooked through, and then add it to the pot. Saute the ground turkey until no longer pink and add it to the pot. Give the pot a good stir to incorporate all the ingredients well. Stir in the tomato sauce, diced tomatoes and red beans. Mix until everything is well distributed. Add the packet of chili seasoning, along with the cayenne pepper, smoked paprika and red pepper flakes and stir to incorporate. Stir in the hot sauce and simmer over medium-low heat until ready to serve. Serve in individual bowls with a handful of shredded Cheddar, a dollop of sour cream and a sprinkling of green onion. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 15989,"Bratwurst Rice Bake 3 tablespoons extra-virgin olive oil 8 ounces fully cooked beer bratwurst, cut into 2-inch chunks 1 8-ounce package sliced cremini mushrooms 2 stalks celery, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 1 bunch scallions, thinly sliced (white and green parts separated) 1 bunch scallions, thinly sliced (white and green parts separated)
2 teaspoons chopped fresh thyme 1 1/2 cups long-grain white rice 2 1/2 cups low-sodium chicken broth 1/4 cup half-and-half Kosher salt 1 cup grated Swiss cheese (about 4 ounces) Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the bratwurst, mushrooms, celery, carrot, scallion whites and thyme. Cook, stirring occasionally, until the mushrooms soften, about 4 minutes. Add the rice and cook, stirring to coat, 1 minute. Add the chicken broth, half-and-half and 1 teaspoon salt. Bring to a simmer, then cover the skillet and transfer to the oven. Bake until the rice is tender, about 18 minutes. Switch the oven to broil. Uncover the rice and sprinkle with the cheese. Broil until the cheese is browned and bubbling, about 2 minutes. Top with the scallion greens. Photograph by Antonis Achilleos ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 15990,"Caramel Popcorn Crisco? Butter Flavor No-Stick Cooking Spray 1 (3.5 oz.) bag plain microwave popcorn, popped (about 11 cups) 1/3 cup Crisco? Butter Flavor All-Vegetable Shortening 1 1/4 cups packed brown sugar 1/3 cup light corn syrup 1/2 tsp. salt 1/2 tsp. vanilla extract 1/4 tsp. baking soda Instructions: HEAT oven to 250 degrees F. Coat a 15x10-inch jelly roll pan or two 13x9-inch baking pans with no-stick cooking spray. Place popcorn in extra-large bowl. Remove unpopped kernels. MELT shortening in 2-quart saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring occasionally. Boil without stirring for 4 minutes. Remove from heat. Stir in vanilla and baking soda. Evenly pour over popped corn, quickly stirring until popcorn is evenly coated. Place in prepared pan. BAKE 45 minutes, stirring every 15 minutes. Cool. Break into bite-size pieces. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 15991,"Goat Cheese Ricotta Gnocchi with Garden Zucchini Tomato Sauce and Crisp Prosciutto 1 1/2 pounds fresh goat's milk ricotta 2 large eggs 1 cup unbleached all-purpose flour, or as needed Salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg Garden Zucchini Tomato Sauce, recipe follows Crisp Prosciutto, recipe follows 1/4 cup extra-virgin olive oil 1 Spanish onion, chopped in 1/4-inch dice 4 cloves garlic, peeled and thinly sliced
2 medium zucchini, thinly sliced One 28-ounce can peeled whole tomatoes, finely chopped 1/4 cup fresh basil leaves, finely chopped Salt Olive oil, for brushing 6 slices thinly sliced prosciutto Instructions: Place the ricotta in a fine sieve over a bowl. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight. In a medium bowl, beat the eggs, add the drained ricotta and stir together. Gently mix in the flour, 1 teaspoon salt, pepper and nutmeg until a soft dough forms. Add a little more of the flour if the dough is too sticky.
To form the gnocchi, dip 2 tablespoons in cool water. Using 1 spoon, scoop up a heaping tablespoon of the ricotta mixture and use the other spoon to form it into a smooth, pointed oval ball. Place the gnocchi on a lightly floured baking sheet.
Bring a large pot of salted water to a boil. Gently slip the gnocchi into the boiling water, stirring gently with a slotted spoon. Cook until the gnocchi rise to the surface, about 5 minutes. Scoop them out with the spoon.
Warm the Garden Zucchini Tomato Sauce in a medium saucepan. Add the gnocchi, tossing gently 1 minute to coat. Top with Crisp Prosciutto and serve immediately. In a medium saucepan, heat the olive oil over medium heat. Add the onions and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the zucchini and tomatoes and bring to a boil. Lower the heat and simmer until the sauce thickens, about 30 minutes. Add the basil and season with salt. Preheat the oven to 400 degrees F. Lightly brush a baking sheet with olive oil, and arrange the prosciutto in a single layer. Place in the oven and bake until crisp, 5 to 10 minutes. Remove from the oven and let cool on a wire rack. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]

" 15992,"How to Make Stuffed Peppers | Stuffed Peppers 6 bell peppers, any color 4 tablespoons olive oil, plus more for drizzling
8 ounces lean ground beef
Kosher salt and freshly ground black pepper 1 onion, finely diced
2 cloves garlic, chopped 1 medium zucchini, finely diced
4 Roma tomatoes, seeded and finely diced
Red pepper flakes, as needed
1 cup cooked long-grain and wild rice
1 1/2 cups grated pepper Jack cheese
Instructions: Preheat the oven to 350 degrees F. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat. Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 15993,"Summer Italian Vegetable Succotash with Sausage 3 tablespoons olive oil 1 pound sweet Italian sausage, casings removed
2 medium yellow squash, chopped 2 medium zucchini, chopped 1 large eggplant, chopped 1/2 medium onion, chopped 1 small package button mushrooms, chopped 4 ounces okra, sliced 3 cloves garlic, minced
1/2 large jalapeno, minced
One 18-ounce can crushed tomatoes
4 cups chicken broth 1/4 cup white wine
2 tablespoons red wine vinegar 3 tablespoons chopped fresh oregano 10 leaves fresh basil, chopped
1 teaspoon sugar
Salt and pepper 1 cup shredded Parmesan Instructions: Heat the oil in a large pot over medium heat. Crumble in the sausage and cook until browned, 5 to 7 minutes. Add the squash, zucchini, eggplant and onion, and cook until softened, another 5 to 7 minutes. Add the mushrooms and okra and cook 5 minutes more. Add the garlic, jalapeno, crushed tomatoes, chicken broth, white wine, red wine vinegar, oregano, basil, sugar and some salt and pepper; stir to combine. Cover and cook for 30 to 35 minutes, stirring every now and then. When done, place in bowls and top with the Parmesan. Enjoy!! ","[Barolo, Chianti, Tempranillo, Garnacha]" 15994,"Tuna Steaks with Tomato and Basil Raw Sauce Extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons 4 (1-inch) tuna steaks, 6 to 8 ounces each Salt and pepper 6 plum tomatoes, chopped 1 small red onion, chopped A handful parsley leaves, chopped 1/2 cup torn or chopped fresh basil leaves, about 10 Instructions: Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper. Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes. When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15995,"Turkey Sausage Tacos 2 tablespoons extra-virgin olive oil 1 carrot, grated 3 scallions, chopped (white and green parts separated) 3 scallions, chopped (white and green parts separated)
1 to 2 teaspoons ancho cl powder, plus more for sprinkling 1 pint cherry tomatoes, quartered 1 1/4 pounds turkey sausage, casings removed 12 hard taco shells 1 mango, cubed Juice of 1 lime 1/4 head romaine lettuce, shredded 1 cup shredded cheddar cheese (about 4 ounces) Instructions: Preheat the oven to 325 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the carrot, scallion whites, cl powder and half of the tomatoes. Cook until the tomatoes release their juices, about 3 minutes. Add the sausage and cook, breaking up the meat, until it begins to brown, about 5 minutes. Add half of the scallion greens and cook until most of the liquid has evaporated, about 5 minutes. Meanwhile, put the taco shells on a baking sheet and warm in the oven, about 6 minutes. Mix the mango with the lime juice in a medium bowl; sprinkle with cl powder. Add the remaining tomatoes and the scallion greens and toss. Fill the taco shells with the sausage mixture and top with the lettuce, cheese and mango salsa. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 15996,"Cod with Burst Grape Tomatoes, Parsley-Mint Pesto Broth and Roast Fingerling Potato Crisps with Herbs 4 large fingerling potatoes 2 tablespoons extra-virgin olive oil Salt and pepper 2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried 2 tablespoons chopped fresh chives or 1 teaspoon dried 2 tablespoons chopped fresh flat-leaf parsley 1 3/4 to 2 pounds thick cod fillet, cut into 4 portions (buy thick center cuts of fillet for this dish rather than pieces which include thin ends to fillets) 1/2 lemon, juiced Salt Extra-virgin olive oil, for drizzling 1/2 pint whole grape tomatoes 1/2 cup flat-leaf parsley, a couple of handfuls 1/4 cup mint leaves, a handful 1 cup chicken stock 1 small shallot or 1/2 large shallot, coarsely chopped Salt and pepper 4 tablespoons light in color and weight olive oil or vegetable oil, for frying 4 cloves garlic, gently cracked from skin and very thinly sliced Instructions: Preheat oven to 400 degrees F. Preheat oven safe skillet over high heat or wrap rubber handles in double layers of foil to protect the surface in the oven. Prick the potatoes 3 or 4 times each with a fork and cook them in the microwave on high for 5 minutes. Pat cod dry and squeeze a little lemon juice over it and season with salt. Drizzle fish with extra-virgin olive oil. When potatoes cool just enough to handle, slice them into 1/4-inch pieces lengthwise. Coat them with extra-virgin olive oil and salt and pepper. Arrange them on a cookie sheet in a single layer and roast them for 20 minutes. Do not move them or turn them as they cook. Chop tarragon, chives and parsley and combine and reserve. Add cod seasoned side down to very hot skillet. Sear it 2 minutes, then drizzle the tomatoes with extra-virgin olive oil and season them with salt and pepper and add them to the fish. Sear tomatoes 1 minute, then transfer the pan to the oven and roast the fish and tomatoes 8 minutes until fish if firm and opaque and tomatoes have all burst. Place parsley, mint, chicken stock and shallot in food processor or blender and puree. Transfer to small sauce pot and bring to a simmer. Season the broth with salt and pepper, to your taste. Heat the light frying oil in small skillet over medium heat. Add sliced garlic to the hot oil and let it fry until crisp and golden brown, 3 to 5 minutes. Drain garlic chips on a paper towel and reserve. When the potatoes are very brown and crisp on the bottom side and tender on the top side, remove. Coat sliced potatoes liberally with the chopped herbs. Pour warm pesto broth onto each dinner plate. Remove the fish from the oven. The bottom should be crisp and brown. Turn the fish over to place the crispy side up in pools of parsley-mint broth. Arrange the herb potato slices and tomatoes decoratively around the fish. Top the dish off with a scattering of garlic crisps and serve. (You could get $40 a head for this plate! Nice!) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 15997,"Great Green Blender Soup and Crme Fra?che One 250-gram/9-ounce package frozen spinach, thawed in fridge overnight 3 1/2 cups frozen peas, thawed in fridge overnight 4 cups low-sodium vegetable broth (1 liter) 1 tablespoon olive oil 3 green onions, roughly chopped Kosher salt, to taste Freshly ground black pepper, to taste 2 garlic cloves, grated 1/3 cup roughly chopped flat-leaf parsley 1/4 cup roughly chopped fine herbs, such as basil, mint, tarragon, chives or more parsley 1 lemon, zested and juiced 1/4 cup finely grated Pecorino cheese, plus more for serving, optional (25 grams) Sour cream, plain yogurt or Crme Fra?che, recipe follows, for garnish, optional 1/2 cup 35% cream (125 milliliters) 1 tablespoon buttermilk (15 milliliters) Instructions: Drain the spinach through a fine mesh sieve, pressing gently to remove most of the water and transfer it along with the peas to a blender. Meanwhile, pour the vegetable broth into a medium saucepan and bring to a simmer. In a skillet, heat the olive oil over medium-high heat. Add in the green onions, season with salt and pepper and cook just until bright green and starting to lightly color, about 2 minutes. Remove from the heat and stir in the garlic, allowing the residual heat from the pan to lightly cook the garlic for about 30 seconds. Transfer to the blender. Add the herbs, lemon zest, lemon juice and 3 cups of the hot broth. Place the lid on the blender, remove the vent cap, cover with a kitchen towel and blend on high until smooth. Add in the Pecorino cheese, if using. Season to taste with more salt, pepper and lemon juice. For a thinner soup, add more stock. Blend to combine. Serve as is topped with sour cream, yogurt or crme fra?che and Pecorino cheese, if using. This soup can also be served chilled or heated to a higher temperature (though additional heating might tone down the bright green color). Combine the cream and buttermilk in a glass jar and cover with a clean kitchen towel or paper towel affixed with a rubber band. Leave the mixture out on the counter at room temperature, undisturbed, for 12 to 24 hours, until thick. Stir and cover with an airtight lid and transfer to the fridge until ready to use for up to 10 days. Feel free to up the flavor by stirring in some lemon zest, lemon juice, pepper or finely chopped herbs just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 15998,"Buttery Pretzels 1 tablespoon active dry yeast 2 sticks unsalted butter 5 tablespoons packed light brown sugar
4 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon fine salt
Nonstick cooking spray, for greasing the bowl and baking sheet 3/4 cup baking soda
Pretzel salt, for sprinkling
Instructions: Add the yeast to 2 cups warm water (no hotter than 110 degrees F) in a bowl and whisk until dissolved. Slice 1/2 stick (4 tablespoons) of the butter into thin slices. Lightly whisk the butter slices and brown sugar into the yeast mixture, then fold in 2 cups of the flour with a rubber spatula until combined. Add the salt and remaining 2 1/2 cups flour and mix until combined; the dough will be sticky. Place the dough on a floured surfaced and knead until smooth but still slightly sticky, 8 to 10 minutes. Place in a bowl that has been sprayed with cooking spray and cover with plastic wrap. Allow the dough to double in size, about 1 hour 30 minutes. Preheat the oven to 425 degrees F. Grease a baking sheet with cooking spray. Deflate the dough by punching it in the center, then, on a lightly floured surface, divide it into 12 pieces. Roll the pieces until they are about 1/2 inch thick, then form each into a pretzel shape. Whisk the baking soda into 4 cups warm water until dissolved. Dip each pretzel into the mixture, then place on the prepared baking sheet. Sprinkle with pretzel salt and bake until golden brown, about 10 minutes. Meanwhile, melt the remaining 1 1/2 sticks butter and transfer to a shallow dish. When the pretzels are done, dip the salt side of each in the butter. Place on a drying rack and allow to cool slightly. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 15999,"Fruit-Sweetened Lemonade 2 Golden Delicious apples, cored and cut into chunks 2 small lemons, peel removed and flesh cut into chunks Kosher salt Instructions: Set up your juicer and turn it on. Run the pieces of apple and lemon through and juice. Add a pinch of salt and stir. Allow the juice to settle for a few minutes and skim off any foam that rises to the top. Serve over lots of ice. ","[Viognier, Riesling, Moscato, Pinot Grigio]" 16000,"Pastina Risotto with Roasted Tomato and Pepper Sauce Kosher salt 1 pound pastina or other small pasta shape, see note 4 tablespoons extra-virgin olive oil 2 cloves minced garlic 2 tablespoons chopped fresh oregano leaves 1 1/2 cups water 1 cup chicken stock, canned low-sodium chicken broth, or water Freshly ground black pepper 1 1/2 cups Roasted Tomato and Pepper Sauce, recipe follows 1/2 cup freshly grated Parmesan, plus more for garnish 6 cups firmly packed spinach leaves, large stems removed, torn 1 (28-ounce) can whole peeled tomatoes 3 red peppers, cored and cut into large pieces 10 garlic cloves, smashed 1/2 cup extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon fresh rosemary, roughly chopped Kosher salt Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pastina and cook for half the time recommended on the package. The pasta should still be very firm in the center as it will be cooked more. Reserve 1 cup of the pasta water, then drain the pasta, rinse with cold water, and drain again. Drizzle with 2 tablespoons olive oil to keep the pasta from sticking together. (You can prepare the pasta to this point up to 8 hours ahead; refrigerate it until you are ready to finish the dish). Heat 2 tablespoons olive oil in a large pot over high heat. Add the garlic and saute until browned. Add the oregano and cook briefly to release its fragrance, then add 1 1/2 cups water. Bring the liquid to a boil, add the partially cooked pasta, and stir to coat. Add 1 cup stock or broth, season with salt and pepper, and simmer until all the liquid has been absorbed, 3 to 4 minutes. Add the Roasted Tomato and Pepper Sauce and 1/2 cup Parmesan cheese, then stir in the spinach to wilt. Thin, if desired, with some of the reserved pasta water. Remove from the heat, place in serving spoons and sprinkle with grated Parmesan. Serve warm. Note: If you don't have any small pasta shapes in the pantry, you can grind spaghetti in your food processor until it's reduced to short lengths. Put the rack in the center of the oven and preheat the broiler to high. Smash the tomatoes with your hands and put them and their juice to a large bowl. Add the peppers, garlic, oil, vinegar, and rosemary. Season with salt and pepper and mix the ingredients well. Pour out onto a shallow baking pan and place the pan on the middle rack of the oven under the broiler for 15 minutes. Give the mixture a good stir and cook for another 15 minutes, or until the peppers are tender. Puree the mixture in batches in a blender. (Do not fill the blender more than half full and hold a kitchen towel firmly over the blender lid while pureeing. Hot liquids can expand causing the lid the pop off and the hot liquid to splatter.) If not using right away, allow to cool to room temperature before refrigerating. Yield: about 4 1/2 cups ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16001,"Marinated Lamb Shoulder Chops with Tzatziki, Arugula, and Feta 1 lemon, zested and juiced 3 sprigs fresh oregano, leaves finely chopped 3 sprigs fresh dill, leaves finely chopped 3 sprigs fresh mint, leaves cut into a chiffonade 2 cloves garlic, smashed and finely chopped Pinch crushed red pepper flakes Pinch kosher salt 1/2 cup extra-virgin olive oil 4 (3/4-inch thick) lamb shoulder chops 1/2 English cucumber, coarsely grated 2 cups plain Greek yogurt 2 cloves garlic, smashed and finely chopped 1 tablespoon white wine vinegar 1 small bunch fresh dill, leaves finely chopped 2 sprigs fresh mint, leaves cut into a chiffonade Pinch kosher salt 2 cups baby arugula, washed 1 lemon, juiced High quality extra-virgin olive oil (big fat finishing oil) Kosher salt 1/2 cup crumbled feta Instructions: For the lamb: Combine all the ingredients for the marinade, except the lamb, and whisk together to form a thick paste. Slather on the lamb chops. Marinate the chops at room temperature up to 2 hours or in the refrigerator for up to 2 days. For the tzatziki: Combine all the ingredients. Season with more salt, if necessary. Let sit for at least 1 hour at room temperature before serving. Preheat the grill to medium. When the grill is hot, brush the grates with a wire grill brush to loosen any crud. Wipe the grates with an oiled side towel to pick up any loose soot or crud. If the lamb was in the refrigerator, let it come to room temperature before grilling. Arrange the lamb chops on the grill. Do not move the chops for 2 to 3 minutes to allow lovely grill marks to form. Rotate the chops 90 degrees to create cross-hatch grill marks, and grill for another 2 to 3 minutes. Flip the chops and repeat the process. Remove the chops from the grill to a platter and let rest for 5 to 10 minutes before serving. For the salad: Toss the arugula with the lemon juice, big fat finishing oil, and salt. Adjust the seasoning, if necessary, and sprinkle with the crumbled feta. Divide the salad among 4 serving plates and top with a lamb chop. This will slightly wilt the salad. Drizzle with big fat finishing oil and top with a dollop of tzatziki. ","[Syrah, Grenache, Tempranillo, Barbera]" 16002,"Hoboken Eddie's Root Beer Chicken 2 (12-ounce) bottles root beer 2 tablespoons oil Salt and pepper 4 (6-ounce) boneless chicken breast Jamaican Jerk rice: 8 cups water 4 cups white rice 4 tablespoons Jalapeno sauce (recommended: Hoboken Eddie's Mean Green Sauce) 4 tablespoons Teriyaki with Wasabi and Ginger Sauce (recommended: Hoboken Eddie's Hukilau Hanna Sauce) 4 tablespoons hot red pepper sauce (recommended: Hoboken Eddie's Hot Sauce) 1/2 teaspoon cinnamon 1/2 teaspoon allspice 4 bananas, peeled and sliced into 1/4-inch thick rounds 1 tablespoon butter 1 Scotch bonnet pepper, seeded and thinly sliced Instructions: Place root beer in a saucepan and bring to a boil. Reduce the root beer by 1/2, to a syrupy consistency, and set aside. Preheat a grill. Lightly oil and season the chicken breasts. Grill the chicken until cooked through and the juices run clear, about 4 to 5 minutes per side. To make rice, bring the water to a boil, add the rice and add Hoboken Eddie's sauces to the rice. Add the cinnamon and allspice, mix well, cover, and allow to cook for 20 minutes. Slice the bananas and saute them in the butter for approximately 3 minutes. To serve, place a spoonful of rice on each plate, top with a chicken breast, and drizzle some of the root beer glaze on top of the chicken. Top the chicken with a thin slice of Scotch bonnet pepper and serve with banana slices. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16003,"BBQ Pulled Pork with Carolina Sauce 2 quarts cider vinegar 2 cups ketchup 1/2 cup sugar 1/4 cup molasses 1/4 cup dry mustard 1/4 cup soy sauce 1/4 cup tomato paste 1/4 cup Worcestershire sauce 1/8 cup red pepper flakes 1/8 cup salt Pinch freshly ground black pepper 2 cups soy sauce 1 1/2 cups salt, plus more for seasoning 1/2 cup sugar 1/4 cup honey 1/4 cup molasses 2 pork butts, about 6 pounds total weight Freshly ground black pepper
Instructions: For the Carolina BBQ sauce: Combine the cider vinegar, ketchup, sugar, molasses, mustard, soy sauce, tomato paste, Worcestershire sauce, red pepper flakes, salt and a pinch ground black pepper in a stainless steel saucepan over medium heat. Bring the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately, pour it into a bowl or jar. Cover and refrigerate until needed. For the BBQ pulled pork: Combine 1-quart water with the soy sauce, salt, sugar, honey and molasses in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in 1 gallon plus 3 quarts water. Pierce the meat with a boning knife in several places, then add the meat to the brine. Cover and refrigerate overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set the smoker at 250 degrees F and smoke for 8 hours. Remove the meat from the smoker to a cutting board and shred when cool enough to handle. Arrange on a serving platter and serve with the BBQ sauce. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 16004,"Cowboy Chili and Baked Bean Pot 1 tablespoon vegetable oil 6 slices smoky bacon, chopped, optional 1 1/2 pounds coarse-ground sirloin 2 Idaho or russet potatoes, peeled and chopped 1 large onion, chopped 2 Fresno cl peppers, sliced 1 carrot, peeled and chopped 4 cloves garlic, chopped 2 tablespoons cl powder 1 large fresh bay leaf Kosher salt and freshly ground black pepper 1 (12-ounce) bottle beer 4 cups beef stock 1/4 cup thick Worcestershire sauce 1 (16-ounce) can baked beans 1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes Scallions, thinly sliced on an angle for topping Instructions: Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, cl powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently. Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal. Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 16005,"O Special BBQ Memphis Style 1/2 tablespoon yeast 2 cups heavy cream, warmed 2 cups butter, melted, plus more, for greasing pan 1 (6.5-ounce) jar whole macadamia nuts 3 cups all-purpose flour 1/2 teaspoon salt 1 cup red wine 1 cup diced tomatoes 1 cup diced red onion 1/4 cup tomato paste 1/2 cup molasses 1/2 cup brown sugar 1/2 cup honey 1/2 cup red wine vinegar 2 tablespoons fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon hot sauce (recommended: Tabasco) 8 cups cooked chicken 3 cups Barbecue Sauce 3 cups shredded carrots 3 cups roasted almonds 8 sliced Macadamia Butter Bread 3 cups meselun greens 2 cups chopped tomatoes
For the bread: Instructions: In a large bowl, add the yeast and the warmed heavy cream. Let sit a couple of minutes until the yeast is foamy. Add the melted butter to the yeast mixture and mix well. Add the macadamia nuts. Add the flour and the salt to the mixture. Mix very well (for about 3 to 4 minutes). The dough will be too soft to knead. Preheat oven to 400 degrees F and grease a 9 by 12-inch bread pan with butter. Once you've mixed it extremely well, spoon the dough into the prepared bread pan. Cover with a towel and allow to rise, for about 1 hour. Uncover and bake for approximately 45 to 55 minutes. Ovens vary, so keep an eye on your bread. Tapping it on the bottom, you should hear a hollow sound. If you don't, put it back in the oven for a couple of minutes more. When completed, remove the bread from the oven and allow to cool in the pan for 20 to 25 minutes. Remove from pan and let cool. *This bread is very tender. Handle with great care! For the barbeque sauce: In a large saucepan, combine the wine, tomatoes, onions, tomato paste, molasses, brown sugar, honey, vinegar, lemon juice, Worcestershire sauce, salt, cayenne pepper, and hot sauce. Bring to a boil over medium heat. Boil for 5 minutes, stirring frequently as it thickens. Reduce the heat to low, cover and simmer for about 45 minutes, checking and stirring frequently. Store in an airtight container and keep refrigerated when not using. Makes approximately 2 1/2 cups.; For assembly: In a large bowl, combine the chicken, BBQ sauce, carrots and almonds. Mix well. On a plate, stack 2 pieces of bread and slice them diagonally. Do the same with the other breads on 3 separate plates. Remove the top slices of the breads. Distribute the chicken mixture onto the bread. Top with the mesclun greens and tomatoes and cover with the sandwich tops. Serve immediately.; ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 16006,"Seur Rong Hai (Crying Tiger) 2 teaspoons dried green peppercorns 1 tablespoon Big Four Paste 10 cloves garlic, 5 minced, 5 unpeeled, lightly crushed 3 to 20 fresh bird chiles or 2 to 15 serrano chiles, minced 1 pound boneless, skinless large chicken breasts, rinsed and patted dry 1/4 cup vegetable oil 1 teaspoon fish sauce (namm pla) 1 tablespoon sugar Water as needed 2 tablespoons crispy pork rinds, crushed to the consistency of coarse cornmeal 20 sprigs cilantro, coarsely chopped Instructions: In a small skillet, dry-roast the green peppercorns over medium heat until fragrant, about 2 minutes. Set aside to cool.
Put the Big Four Paste and the minced garlic in a mortar and pound until blended into a paste. Add the unpeeled garlic cloves and pound until the garlic and peels are blended into the paste. Do not worry if the membrane is separated from the cloves. (You may want to remove the peel; I encourage you to try it the authentic Thai way. It may seem unusual, but the reward is the wonderful texture and added taste of crispy garlic peel.) Add the chiles and continue pounding. Add the green peppercorns and, instead of pounding, crush them by pressing them against the side of the mortar in a circular motion. Transfer the paste to a small bowl and set aside. The paste will keep well in a jar with a tight-fitting lid in the refrigerator for a couple of weeks.
Trim any fat from the chicken breast. Cut the breast in half. Working with one half breast at a time, slice horizontally almost but not quite in half. Open the meat up into a butterfly shape. Put your hand firmly on top of the meat and press down on it to flatten it. Using a very sharp knife, held at a 75-degree angle to the work surface, slice thinly against the grain into 2 to 3 long pieces. Try to keep the pieces the same size and thickness. Set aside on a plate. Arrange the ingredients near the stove in the order they will go into the skillet: oil, cl paste, chicken, fish sauce, sugar, and a small cup of water.
Heat a 12-inch skillet over high heat for 2 minutes, or until when you put your hand an inch or so above it, you can feel the heat. Add the oil, then add the cl paste, stirring it quickly, until it turns slightly brown and fragrant, 2 to 3 minutes. Add the chicken, lower the heat to medium, and sprinkle a bit of water into the pan to prevent the paste from burning. Try to keep the chicken pieces flat as you saute them to ensure even cooking. When the chicken is browned, push it to one side of the skillet and add the fish sauce and sugar to the center of the skillet. Stir and blend until the mixture bubbles, then push the chicken pieces into it while you continue to stir until the chicken is coated. If needed, sprinkle a bit more water to prevent sticking. Transfer the chicken to a serving platter, garnish with the crushed pork rind and cilantro, and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16007,"Sweet Hot Pepper Glazed Grilled Pork Chops Vegetable oil, for the grill grates One 10-ounce jar red jalapeno pepper jelly (about 1 1/4 cups) 1/4 cup cider vinegar 1 1/2 teaspoons fresh thyme leaves, finely chopped 4 bone-in pork chops (about 3 pounds total) 1 teaspoon ground coriander Kosher salt and freshly ground black pepper Boiled potatoes and/or corn on the cob, for serving Instructions: Preheat a grill to medium-high heat; lightly oil the grill grates. Combine the jelly, vinegar and thyme in a small saucepot. Warm over low heat, stirring, until the jelly is melted; set half aside for serving. Season the pork chops on both sides with the coriander and 1/2 teaspoon each salt and pepper. Grill the pork chops until charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes, brushing generously with the remaining sauce several times. Transfer the pork chops to a cutting board to rest for about 5 minutes. Serve with the reserved glaze and potatoes and/or corn on the cob.
","[Zinfandel, Syrah, Malbec, Tempranillo]" 16008,"Steak Pizzaiola 4 tender steaks of your choice, each 1 portion (or 4 to 6 cubes steaks weighing a total of 1 1/2 to 2 pounds) Salt 3/4 teaspoon dried oregano or marjoram 1/2 to 3/4 teaspoon salt 2 cups Smooth Tomato Sauce, recipe follows 2 tablespoons extra-virgin olive oil 1 small onion or 1/2 medium onion, finely chopped (about 1/2 cup) or 1 large clove garlic, lightly smashed One 28-ounce can plum tomatoes, drained of the can juices 1/2 teaspoon salt Hot red pepper flakes or freshly ground black pepper to taste Few leaves of fresh basil or parsley Instructions: Sprinkle both sides of the steak with salt. In a large skillet, preheated over high heat, pan-broil the steaks, until the large ones are almost done to taste, or the small ones are well browned. If using large steaks, you probably will not be able to fit them all in the pan at once. Do a couple at a time, then remove them and set them aside while cooking the rest. The small steaks should fit comfortably in the pan side by side, but if they crowd the pan, do not brown them all at once. When all the steaks have been cooked, pour off any fat in the skillet.
Add the 2 cups of tomato sauce and dried oregano to the pan, scraping up any brown film or bits in the pan. Return the cubed steaks to the pan if you are using them and they were set aside. Bring to a simmer over high heat. If using cubed steaks, cover the pan and adjust the heat so the tomatoes simmer gently for about 40 minutes, or until the meat is tender.
Place each steak on dinner plate and top with sauce. If the sauce on the cubed steaks is not thick enough, uncover pan at the end of the cooking time and reduce.
In a 1 1/2- to 2-quart saucepan, combine the oil and onion and cook over medium heat, stirring frequently, until the onion is fully tender and golden, 8 to 10 minutes. Or, over medium-low heat, combine the oil and the garlic. Cook the garlic, pressing it into the oil a couple of times to release its flavor, until it barely begins to color on both sides. Remove the garlic.
With a food mill, puree the tomatoes directly into the pot and stir well. Add salt and either hot pepper flakes or black pepper to taste. Increase the heat slightly and bring to a brisk simmer. Adjusting the heat as the sauce cooks down, and stirring frequently, simmer briskly for about 12 minutes, until the sauce has thickened and reduced.
Season with herbs according to the recipe you are preparing. For the most basic sauce, add a few torn basil leaves or a tablespoon of finely cut parsley while the sauce is simmering. Then add a little more at the end of cooking.
","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 16009,"Nacho Topped Chili Pot 4 poblano peppers 2 large jalapeno peppers 2 tablespoons extra-virgin olive oil 2 pounds ground sirloin 1 large onion, finely chopped 4 cloves garlic, finely chopped Freshly ground black pepper 1 tablespoon cumin, a palmful 1 tablespoon coriander, a palmful 1 tablespoon smoked sweet paprika 2 tablespoons cl powder (recommended: Gebhardt's) 1/4 cup tomato paste 1 (12-ounce) bottle beer (recommended: Negra Modela) 2 cups beef stock 1 (16-ounce) can vegetarian spicy refried beans 1 bag good quality corn tortilla chips (recommended: Xochitl) 2 cups shredded soft Mexican melting cheese or Monterey Jack or yellow cheddar cheese or combo of any of the above 1 Fresno red cl 1 small can or jar pickled jalapenos Instructions: Char the poblano peppers and 2 large jalapenos over an open flame on stovetop or under a hot broiler with oven door left slightly ajar for steam to escape. Place the charred peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the peppers and seed them. Chop and puree into coarse sauce in food processor. Meanwhile, heat 2 turns of the pan extra-virgin olive oil over medium-high heat in a chili pot. Add the meat and brown well. Add the onions, garlic, salt, pepper, cumin, coriander, paprika, and cl powder. Cook to soften onions a few minutes then stir in tomato paste. After 1 minute, add the beer and cook off another minute or two, stir in the stock and heat through. Stir the peppers into the chili and simmer a few minutes for the flavors to combine. Cool completely and store for make-ahead meal. To reheat the chili: Place in a covered pot over moderate heat until heated through, stirring occasionally. Meanwhile, thin the refried beans with a splash of water and heat in a small pan over medium heat. Turn on the broiler and place the rack in the middle of the oven. When the chili is hot, uncover and top with tortillas. Dot the tortillas with beans and cover the entire layer of tortillas with cheese, place under the broiler until lightly browned and cheese has melted. Thinly slice fresh Fresno pepper. Garnish Nacho Chili with sliced fresh Fresno pepper and drained pickled jalapeno peppers. ","[Cabernet Sauvignon, Malbec, Tempranillo, Zinfandel]" 16010,"Spinach and Mushroom Stuffed Shells Olive oil, for greasing Kosher salt and freshly ground black pepper 8 ounces jumbo pasta shells (20 to 24) 10 ounces cremini mushrooms, stems trimmed, coarsely chopped 1 shallot, coarsely chopped 3 tablespoons unsalted butter 8 ounces baby spinach 2 tablespoons chopped fresh parsley One 15-ounce tub whole milk ricotta 1/2 cup pine nuts, toasted 3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish 1 1/2 cups grated mozzarella 1/2 cup grated Parmesan, plus more for serving 2 1/2 cups Vodka Sauce, recipe follows, or your favorite jarred sauce, warmed 1 tablespoon unsalted butter 1 small yellow onion, finely chopped 1 clove garlic, minced Pinch red pepper flakes One 14-ounce can diced tomatoes 1/2 cup heavy cream 1/4 cup vodka 2 tablespoons tomato paste Pasta cooking water, for adjusting sauce consistency Kosher salt and freshly ground black pepper Instructions: Lightly grease a rimmed baking sheet with the oil and set aside. Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet. In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl. In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling. In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes. Garnish with more Parmesan and basil leaves, and serve. In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16011,"Chocolate Silk Pie 4 large eggs 3/4 cup sugar 2 tablespoons water or coffee 10 tablespoons (1 1/4 sticks) unsalted butter, softened 1/4 teaspoon kosher salt 3 ounces bittersweet or semisweet chocolate, or a mix of both, melted and cooled slightly 1 1/2 teaspoons vanilla extract 1 baked 9-inch pie crust 1 cup heavy cream 1 tablespoon confectioners' sugar Chocolate shavings, for garnish Instructions: Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 16012,"Puree of Celeriac Soup with Glazed Celeriac and Curried Apple 5 cups water 2 cups chopped celery root (chopped in food processor) 1 teaspoon celery seed (tied-up in a swatch of cheesecloth) 1 teaspoon kosher salt 1 teaspoon sugar 4 cups peeled and small-diced celeriac 4 cups heavy cream 2 1/2 cups celeriac stock Salt 1 cup peeled and medium-diced celeriac 1 cup water 2 teaspoons unsalted butter 1 teaspoon sugar Pinch salt 5 tablespoons honey 3 tablespoons butter 2 tablespoons spicy curry powder 1 teaspoon kosher salt 4 Granny Smith apples, peeled 3 celery stalks, leaves removed and reserved for garnish Instructions: Make the Stock: Combine all the ingredients in a large pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain the stock, return to the pot, and bring to a boil. Reduce the stock to 2 1/2 cups. (The stock can be made up to 3 days in advance and refrigerated, covered.) Make the Soup: Combine all of the ingredients in a non-reactive pot, season with salt, to taste, and bring to a boil. Lower the heat and simmer until the celeriac is tender. Strain the soup, reserving the celeriac and liquid separately. Working in small batches, puree the celeriac with enough liquid to let the blender blades spin, and transfer to a bowl. Whisk enough liquid into the puree to reach a soup-like consistency. Strain the soup through a fine-mesh sieve. . (The soup can be made up to 3 days in advance and refrigerated, covered.) To make the Glazed Celeriac: Combine all the ingredients in a large skillet over medium heat and cook, stirring occasionally, until the water has evaporated and the celeriac is glazed. Set aside. To make the Curried Apple and Celery: Preheat the oven to 300 degrees F. Combine the honey, butter, curry powder, and salt in a medium oven-proof skillet and cook, until fragrant and bubbling, stirring occasionally over medium heat. Add the apples and baste them with the curry mixture, using a kitchen spoon. Transfer the skillet to the oven and bake, basting every 15 minutes, until the apples are tender and glazed, about 1 hour. Let the apples and cool. Core the apples and cut into slices about 1/16 inch thick. Set aside. (The apples can be made up a day in advance and refrigerated, covered.) Meanwhile, bring a small saucepan of salted water to a boil. Using a peeler, peel the celery, removing the strings. Thinly slice the celery on the diagonal, add to the water, and cook until crisp-tender, about 30 seconds. Using a slotted spoon, transfer the celery to a bowl of ice-water, to stop the cooking. Drain and set aside. When ready to serve, arrange the glazed celeriac, curried apple, and celery in the bottom of 8 soup plates. Meanwhile, bring the soup to a boil in a teapot. Place the soup plates in front of your eagerly awaiting guests, and dramatically pour the soup from the teapot into each plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 16013,"Tomato and Shaved Fennel Salad 2 yellow tomatoes, sliced into 8 pieces 2 red tomatoes, sliced into 8 pieces 1 head fennel, shaved 2 ounces red onion, shaved 4 teaspoons basil, chiffonade 4 ounces extra-virgin olive oil 4 ounces red wine vinegar kosher salt coarse black pepper Instructions: Mix together and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 16014,"Passion Fruit Meringue Tartlets 7 large egg yolks 2 large eggs 3/4 cup granulated sugar 3/4 cup passion fruit juice 6 prebaked (4-inch) tartlet shells (recipe follows) 6 large egg whites 1 1/2 cups granulated sugar Instructions: For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold. Fill the tartlet shells with the curd. Set aside. For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff. Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16015,"Get Fresh Cafe Meatloaf 3 pounds grass-fed ground beef (antibiotic and hormone free) 2 cups homemade or store-bought tomato sauce, or ketchup 1 cup finely diced celery 1 cup finely diced onion 1/2 cup finely diced red or green pepper 1/2 cup molasses 2 tablespoons granulated garlic 2 tablespoons Worcestershire sauce 1 tablespoon ground black pepper 1 tablespoon Italian seasoning 2 tablespoons dried rosemary 1 tablespoon dried sage 4 cloves garlic, finely diced 3 slices whole wheat bread moistened with water 3 free-range natural eggs (antibiotic and hormone free) Instructions: Preheat the oven to 350 degrees F. Oil a 9 by 5 by 3-inch loaf pan. Combine the beef, 1 cup tomato sauce, celery, onions, bell peppers, molasses, granulated garlic, Worcestershire sauce, black pepper, Italian seasoning, 1 tablespoon rosemary, sage, fresh garlic, bread and eggs in a large bowl and mix thoroughly. Pack firmly into the prepared pan. Slam the pan open-side down on a sheet pan. Pat and form into a meatloaf. Put in the oven and cook 45 minutes. Remove from the oven. Spread the remaining 1 cup tomato sauce evenly over the top of the loaf. Sprinkle the remaining 1 tablespoon rosemary over the loaf. Return to the oven until the meatloaf reaches an internal temperature of 155 degrees F, about 10 minutes. Remove from the oven and set aside for 10 minutes. Slice and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 16016,"Poppyseed Hamantaschen 1/2 cup poppy seeds 1/2 cup vanilla unsweetened almond milk
1/3 cup sugar
1/4 cup honey
1 teaspoon pure vanilla extract
Pinch kosher salt
Zest and juice of 1/2 lemon
1/3 cup unrefined coconut oil, at room temperature 1/2 cup sugar
Zest of 1 lemon
3 large eggs
2 cups all-purpose flour, plus more for rolling the dough
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sprinkles of your choice Instructions: For the filling: Finely grind the poppy seeds, in batches if necessary, in a spice or coffee grinder. Transfer to a small saucepan and stir in the almond milk, sugar, honey, vanilla, salt and lemon zest and juice. Bring to a rapid simmer and cook, stirring often, until thick and jammy (if you draw a spoon across the bottom of the pan, you will see a line), 6 to 8 minutes. Transfer to a bowl and let cool completely. (You can refrigerate to expedite the process.) For the dough: Line 2 baking sheets with parchment paper. Combine the coconut oil and sugar in a mixer fitted with the paddle attachment and beat on high speed until fluffy, about 1 minute. Add the lemon zest and 2 of the eggs, then beat until very smooth, about 1 minute. Add the flour, baking powder and salt and beat on medium-low just until the dough comes together and cleans the side of the bowl. Wrap the dough in plastic and chill until the dough firms up enough to be rolled but is not so cold that it will crack, about 15 minutes. (You can make the dough ahead and refrigerate, but let it sit at room temperature for 10 minutes or so before rolling.) Preheat the oven to 350 degrees F. Beat the remaining egg with a splash of water. Cut the dough in half. Roll one piece on a floured work surface to about 1/8-inch thick. Use a 3-inch ring cutter to cut out as many circles as you can, saving the scraps. To form the hamantaschen, brush a circle with the egg wash and dollop about a teaspoon of filling in the center. Fold the dough up into 3 corners to form a triangle with the filling exposed in the middle. (Don't worry if the hamantaschen don't look completely full at this point; the filling expands as it bakes.) Place on the prepared baking sheet. Repeat with the remaining circles and dough half, rerolling the scraps once, if desired. Have your sprinkles standing by. Brush the hamantaschen with the egg wash (just the dough, not the filling). Bake, rotating the trays from top to bottom halfway through baking, until the filling is bubbly and the dough is set and light golden, about 12 minutes. While the filling is still hot, top with the sprinkles. Let cool before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16017,"The Biker's Mule 3/4 ounce fresh lime juice 4 dashes bitters
Ginger beer Fresh ginger, for garnish 1 lime wedge, for garnish
Instructions: Fill a Collins glass with ice. Add the lime juice and bitters. Fill to the rim with ginger beer and stir to mix. Grate some ginger over the top. Garnish with a lime wedge. ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 16018,"Chicken a la Reine 1 sheet puff pastry dough 1 egg white, lightly beaten 4 (1-pound) whole chicken breasts, boned and skinned 3 tablespoons crushed ice 1/3 cup well chilled heavy cream 1/2 cup firmly packed cooked, squeezed, and chopped spinach (about 1 pound fresh) 1 1/2 teaspoon salt 1/2 teaspoon crushed fennel seeds 1/2 teaspoon freshly grated lemon rind 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon freshly ground pepper 2 tablespoons vegetable oil 1/2 cup white wine 1 cup chicken stock or more 2 1/2 tablespoons butter 3 tablespoons flour 2 cups chicken stock, boiling 2 tablespoons truffle butter, softened Salt and pepper to taste Lemon juice to taste Instructions: Make the puff pastry crescents: Lay out the puff pastry dough. Cut out 16 crescent shapes from the dough. Brush with egg whites and bake in a 375 preheated oven for 15 minutes, until golden. Make the stuffed chicken: Arrange the chicken breasts on a cutting board and cut them in half. Remove the fillet strip from each breast, discard the white tendon, and in a food processor grind the fillets. Add the ice, blend the mixture until the ice is absorbed, and with the motor running add the cream. Add the spinach, the salt, the fennel seeds, the rind, the nutmeg, and the pepper and blend the filling well, scraping down the sides. Cut a slit in each breast of chicken for the filling. Spoon about 3 tablespoons of the spinach filling into each pocket. Close with toothpicks. The chicken may be prepared up to this point 24 hours in advance and kept covered and chilled. Place chicken in a baking pan. Add the white wine and enough chicken stock to barely cover the chicken. Add salt and pepper. Bake in a preheated 375 degree oven, covered, for 45 minutes until the chicken is cooked through. Make the sauce: In a saucepan, melt the butter. Blend in 3 tablespoons flour and let cook, stirring, for 2 minutes. Remove the mixture from the heat. Whisk in the boiling chicken stock. Bring the sauce to a boil for 1 minute, stirring, until the sauce thickens. Place back on heat and let simmer. Beat in the cream by the spoonfuls. Add 2 tablespoons softened truffle butter by 1/2 tablespoons, salt, pepper, and lemon juice to taste. Remove chicken from the poaching liquid. Serve with the sauce and the puff pastry crescents. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16019,"Sno Cones 4 cups water 1/2 cup plus 2 tablespoons sugar, separated 2 cups frozen raspberries, thawed 1 cup purple grape juice concentrate 4 fresh mint leaves 2 tablespoons fresh lemon juice 1 cup orange juice concentrate 1 tablespoon honey Instructions: In a saucepan bring the water and 1/2 cup sugar to a boil. Let cool then pour into a shallow pan and freeze overnight. The next day, scrape the surface of the ice with a metal spoon to make shaved ice. Store in the freezer until ready to serve. To make the toppings, puree the raspberries with the remaining 2 tablespoons of sugar and strain to remove the seeds and set aside. Blend the grape juice concentrate with the mint leaves in a blender and strain and set aside. Whisk together the citrus juices and honey and set aside. Using a large ice cream scoop, scoop a ball of the shaved ice onto 4 cones. Drizzle with various syrups and serve immediately. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 16020,"Tartar of Arctic Char with Pelee Island White Fish Caviar, Yukon Gold Pancake, and Ice Wine-Thyme Ice 8 ounces skinless, boneless Arctic char, finely diced 1 ounce shallots, minced 1 ounce caper, minced 1 anchovy fillet, minced 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon hot pepper sauce 1 tablespoon minced chives Salt and pepper 5 ounces warm waxy potatoes, like Yukon Golds, riced 1 egg 1 tablespoon creme fraiche 2 tablespoon all-purpose flour Salt and pepper 1 tablespoon unsalted butter 4 ounces Inniskillin Ice Wine 1/2 teaspoon picked thyme leaves Ice cube tray 1 teaspoon creme fraiche 1 teaspoon caviar Extra virgin olive oil Instructions: For the Tartar: Combine char with shallots, caper, anchovy and olive oil. Add lemon juice, hot pepper sauce, and chives. Season, to taste, with salt and pepper.
For the Pancake: Working quickly while potatoes are still warm (not hot!), stir 1 egg into the potatoes until well incorporated. Stir in creme fraiche, then flour, and season with salt and pepper. Consistency should be slightly thicker than pancake butter. In a cast-iron skillet over medium high heat, melt butter, and add one heaping tablespoon of pancake batter. Cook pancakes for one and half minutes per side. Reserve on paper towel until ready for serving.
For the Ice Wine-Thyme Ice: In a bowl, whisk ice wine and thyme leaves together vigorously. Ladle one ounce of ice wine mixture into each ice cube tray section. Freeze for one hour or until just frozen. Place ice in a small bowl just before serving and lightly crush with a fork.
With a ring mold, place tartar in middle of a serving plate. Place warm pancake on top of tartar, followed by a teaspoon of creme fraiche and finally a teaspoon of caviar. Sprinkle crushed ice wine ice around tartar and finally drizzle a bit of extra virgin olive oil around the dish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16021,"Corn Flakes Encrusted Pork Cutlet Sandwich on a Buttermilk Biscuit 1 cup KELLOGG'S? CORN FLAKES?, crushed 1/2 cup pecans, crushed 4 boneless pork chops Kosher salt, to taste 1/2 cup prepared mayonnaise 1/2 cup Dijon mustard 1/4 cup honey 4 easy bake biscuits, baked according to package directions 1/4 head iceberg lettuce, leaves removed 1 large tomato, sliced 1 tablespoon chopped fresh parsley Freshly ground black pepper, to taste 4 tablespoons canola oil Instructions: In a bowl mix together the KELLOGG'S? CORN FLAKES?, pecans, fresh parsley and a few twists of cracked black pepper. Heat a large skillet over medium-high, and add canola oil. Season the pork chops with salt and press into the corn flake mixture. Gently press down to coat the pork well. Add the pork chops to the hot skillet and cook about 3 minutes per side. Remove and set aside to rest. In a small mixing bowl, whisk together the mayonnaise, mustard, and honey. Slice the biscuits in half, slather with the honey-mustard mixture, and add the pork, lettuce, and tomato. Top with the other half of the biscuit. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 16022,"Creole Crab and Crawfish Cakes 1 pound crawfish 1 pound crabmeat 3 large eggs 1 teaspoon dry mustard 1/2 teaspoon granulated garlic 1/2 teaspoon celery salt 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon Creole mustard 1/4 cup bell pepper, chopped 1/4 cup celery, chopped 1/2 cup chopped onion 1 cup rice, cooked 1 cup saltines, broken 1/2 cup bread crumbs 1 cup mayonnaise 3 green onions, finely chopped 1 celery stalk, finely chopped 2 tablespoons horseradish, prepared and drained 1 tablespoon chives, finely chopped 1 tablespoon Dijon mustard 1tablespoon fresh lemon juice 1 clove garlic 1/2 teaspoon hot pepper sauce Instructions: In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet. Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
Yield: 1 3/4 cups of sauce ","[Chenin Blanc, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16023,"Shrimp Scampi with Linguine 8 ounces linguine 2 tablespoons olive oil 4 cloves garlic, minced 1/2 onion, minced 2 teaspoons red pepper flakes, or to taste 1 pound shrimp, peeled and divided 2/3 cup white wine 3 tablespoons fresh parsley, minced Instructions: Prepare linguine according to directions on package. In large skillet heat olive oil. Add garlic, onion, and red pepper and saute until soft. Add shrimp and cook until firm, about 5 minutes. Remove shrimp. Add wine to skillet and bring to a simmer. Add parsley. Let simmer gently. Drain pasta and toss with sauce. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 16024,"Homemade Hot Chocolate 3 Ways 3 cups cold milk 1/2 cup confectioners' sugar 1/4 cup unsweetened cocoa 1/2 teaspoon cornstarch 1/4 teaspoon pure vanilla extract Kosher salt Add-Ins: Tropical: 1 tablespoon rum Whipped cream, for garnish Toasted coconut, for garnish Smoky: 1 tablespoon Scotch, such as Johnny Walker Black Toasted marshmallows, for garnish Smoked salt, for garnish Peppermint: 1 tablespoon peppermint schnapps Peppermint stick, for garnish Instructions: For the base: Whisk together the milk, sugar, cocoa, cornstarch, vanilla and a pinch of salt in a medium saucepan. Cook over medium-high heat, whisking constantly, until the mixture boils, about 2 minutes. Reduce the heat to medium, and continue whisking until thickened, about 30 seconds more. Mix in add-ins as desired, and serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 16025,"Pork Chimichanga 1/2 cup vegetable oil, plus more for deep-frying 2 pounds boneless pork shoulder, cut into rough 1-inch chunks 1 teaspoon coriander seeds, crushed 1 teaspoon whole cumin seeds 6 cloves garlic, smashed Kosher salt and freshly ground black pepper One 12-ounce bottle pilsner beer, such as Corona 1 tablespoon sherry vinegar 8 ounces tomatillos, husks removed, rinsed and quartered (about 3 medium) 1 small red onion, quartered (about 8 ounces) 1/2 bunch fresh cilantro with tenders stems (1 cup packed) 3 canned chipotles in adobo sauce 1/4 cup whole raw almonds 1 1/2 cup shredded yellow Cheddar Six 12-inch flour tortillas Guacamole, pico de gallo and sour cream, for serving Instructions: Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside. Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine. Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork. Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16026,"New York Style Cheesecake 1 cup graham cracker crumbs
1/4 cup light brown sugar
1/2 stick unsalted butter, melted
12 ounces cream cheese
4 ounces sour cream
1/4 stick unsalted butter
3/4 cup sugar
1/2 teaspoon vanilla extract 2 eggs
Instructions: For the crust: Preheat the oven to 350 degrees F. Mix together the graham cracker crumbs, sugar and butter, and then spread into a 9-inch pie pan to make the crust. Bake for about 10 minutes, and then let cool. For the filling: Mix together the cream cheese, sour cream and butter in a bowl until well blended. Add the sugar, vanilla and eggs and mix well again. Spread the filling on top of the crust. Place the pan in a rectangular baking dish and cover with parchment paper to prevent browning on top. Bake for 45 minutes, and then let cool and refrigerate overnight. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 16027,"Garlicky Clams and Chorizo 2 cups chorizo, sliced into 1/8-inch thick rounds 2 tablespoons olive oil Salt, to taste Pinch red chili flakes 1/2 cup red onion, finely diced 3 tablespoons garlic, minced 2 pounds cherrystone clams 1/2 cup chicken stock 1/2 cup dry white wine Dash sherry vinegar 2 tablespoons parsley, finely chopped Handful scallions, finely sliced Crusty bread, grilled, for garnish Instructions: In a medium pot saute chorizo, in the olive oil over medium heat, seasoned with salt and red chili flakes. Cook until browned and the fat from the chorizo has been rendered. Add the red onion and garlic, and cook until the onion is translucent. Add the clams, chicken stock, white wine, sherry vinegar and steam until open. While the clams are steaming, grill or toast slices of the crusty bread with butter or olive oil until golden. When the clams have opened toss with scallions, and parsley. Pour into a large bowl, and place grilled bread on top for garnish, and dipping. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 16028,"Pasta Paella with Clams 2 tablespoons extra-virgin olive oil 6 ounces dried chorizo, thinly sliced 12 ounces fideo pasta or broken angel-hair pasta Kosher salt and freshly ground pepper 1 1/2 teaspoons paprika 2 cloves garlic, minced 4 ounces green beans, trimmed and halved 1/3 cup pitted green olives, halved 16 littleneck clams (1 1/2 to 2 pounds), scrubbed 1 jarred piquillo pepper, diced (about 2 tablespoons) 1/2 cup chopped fresh parsley Lemon wedges, for serving Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until golden and crisp, about 3 minutes. Remove to a plate using a slotted spoon. Add the pasta to the skillet and season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring constantly, until toasted, about 3 minutes. Add the paprika and garlic to the skillet. Cook, stirring, 1 minute. Add 2 cups water, the green beans, olives and chorizo; nestle the clams in the skillet. Cover and cook until the pasta is tender and the clams open, 8 to 10 minutes. (Discard any unopened clams.) Stir in the piquillo pepper and parsley. Serve with lemon wedges. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 16029,"Sweet and Sticky Caramel-Hazelnut Rolls 2/3 cup husked hazelnuts 2 1/2 tablespoons unsalted butter, plus more for greasing dish 1/2 cup packed golden brown sugar 2 tablespoons agave 1 teaspoon fresh lemon juice Flour, for dusting 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg One 8-ounce tube refrigerated crescent rolls 1/8 teaspoon flaky sea salt, such as Maldon Instructions: Position the rack in the center of the oven and preheat to 375 degrees F. Place the hazelnuts on a rimmed baking sheet and toast in the oven until fragrant and light golden, 12 to 15 minutes. Remove from the oven and cool. Finely chop nuts and set aside. Lightly butter a 9-inch-diameter glass or ceramic pie dish. Place 2 1/2 tablespoons butter in a small saucepan and stir over medium heat until melted. Stir in 1/4 cup brown sugar, agave and lemon juice. Pour the butter and sugar mixture into the prepared pie dish. Sprinkle 1/3 cup toasted hazelnuts evenly over the syrup in the dish and set aside. Mix the remaining 1/4 cup brown sugar, cinnamon and nutmeg in a small bowl. Gently unroll the crescent roll dough on a lightly floured work surface and firmly press and pinch the perforations together to make a solid piece of dough. Roll out the dough to a 12-by-9-inch rectangle using a lightly-floured rolling pin. Sprinkle the brown sugar mixture evenly over the dough to within 1/2-inch of the edges. Sprinkle the remaining 1/3 cup hazelnuts on top. Starting at one short side, roll up the dough jelly roll-style. Cut the roll crosswise into 8 to 10 rounds, each about 1-inch-wide, using a sharp knife. Arrange the rounds, cut-side down, atop the syrup in the pie dish, with 6 around the edges of the dish and 2 in the center. Pinch open ends together with fingertips to prevent the rolls from unraveling. Cover and chill. Can be prepared 2 hours ahead. Bake the rolls until deep golden brown on top and the juices are brown and bubbling around the edges of the dish, about 25 minutes. Remove from the oven and let the rolls stand 1 minute. Place a platter atop the pie dish and the invert rolls onto the platter. Sprinkle the rolls lightly with the sea salt flakes. Cool the rolls for 10 to 20 minutes and serve while still warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 16030,"Browned Butter Pound Cake 19 tablespoons (2 sticks plus 3 tablespoons) unsalted butter, plus more for the pan 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 cup granulated sugar 4 large eggs 1 vanilla bean, split and seeds scraped 3 ounces cream cheese, at room temperature
1/4 cup confectioners' sugar 2 to 4 tablespoons warm milk Instructions: In a medium light-colored skillet, melt 16 tablespoons (2 sticks) of the butter over medium-high heat. Cook, swirling the pan occasionally, until the milk solids are golden brown and the butter smells nutty, 4 to 6 minutes. Immediately transfer the butter to a large bowl (this will be for the cake batter); be sure to scrape out the browned bits from the bottom of the skillet. Wipe the skillet out and repeat the same process with the remaining 3 tablespoons butter. Transfer the butter to a medium bowl (this will be for the glaze). Set both bowls aside until the butter has solidified to the texture of softened butter.
Preheat the oven to 350 degrees F. Butter a 4 1/2- by 8 1/2-inch loaf pan.
To prepare the cake, whisk together the flour, baking powder and salt in a medium bowl and set aside. Add the granulated sugar to the 2 sticks of browned butter and beat the mixture with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating after each addition. Then add the vanilla bean seeds. Beat in the flour mixture just until combined. Transfer the batter to the prepared pan.
Bake until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 60 to 70 minutes. Transfer the cake to a rack to cool for 20 minutes, then remove the cake from the pan and let cool completely.
Add the cream cheese to the 3 tablespoons browned butter and beat with an electric mixer on medium until fluffy. Beat in the confectioners' sugar. Add enough milk to the mixture to make a thick but pourable glaze. Top the cooled cake with the glaze before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16031,"Redfish with Anchovies and Thyme 2 to 4 tablespoons olive oil, plus dribble of oil from anchovies 12 fillets redfish, red snapper, sea bream, ocean perch or rockfish, skin on 1 clove garlic, minced 2 anchovy fillets Leaves from a few sprigs thyme 2 tablespoons sherry 1 fat pat unsalted butter (approximately 1 tablespoon) Instructions: In a large, nonstick frying pan (I use Woll fish pan here) pour a little olive oil and, when warm, start frying the fish. They won't need much, but keep an eye - some fillets may be thicker than others - and remove to a couple of warm plates, tented with foil, as they're cooked. I think those look best with the pearly pink skin uppermost. When all the fish fillets are cooked, add a tablespoon of olive oil plus the dribble of anchovy oil to the pan and stir in the minced garlic and the anchovy fillets. Keep stirring with a wooden spoon or spatula and, as the oil warms, the garlic should soften and the anchovies seem to melt into a sauce. Add most of the thyme leaves, then the sherry. After a scant minute's bubbling, replace the wooden spoon in your hand with a wire whisk or a handheld mixer or electric whisk - one of my favorite pieces of equipment - and, off the heat, whisk in the butter. Pour this amount of viscous sauce over the 2 plates of fish (this is for flavoring, not coverage), then sprinkle with the few remaining thyme leaves. Serve with the chickpeas and tomato salad. I know this sounds like a lot for 8, but I like to work on making enough for half those present to have second helpings. At any rate, I've found that a good rule of thumb. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 16032,"DQ Bourbon Pecan Pie 8 tablespoons butter, chilled 4 tablespoons vegetable shortening, chilled 1 1/2 cups flour 1 tablespoon sugar 1 teaspoon salt 5 tablespoons water, chilled with ice Optional: Substitute 1 tablespoon cider vinegar for 1 tablespoon water 1 1/2 cups pecan halves, toasted lightly 3 tablespoons butter 3 tablespoons bourbon 3 eggs, beaten slightly 1 cup dark corn syrup 1/2 teaspoon vanilla 2/3 cup sugar Pinch salt 2 cups sweetened whipped cream, for garnish Instructions: Prepare flaky pie crust in advance. Cut firmly chilled butter and shortening into small pieces. Combine the flour, sugar, and salt in the bowl of a food processor. Pulse for 10 seconds. Add chilled shortening and butter and pulse for about 20 seconds longer, or until the pieces of mixture are about the size of very small peas. Add chilled water (or water and vinegar) and mix for about 10 seconds. Do not overmix or the dough will be tough. Transfer to a floured cutting board and knead lightly until the mixture forms a dough. If the mixture is already together, immediately form the dough into a round disk about 5 inches in diameter and 1/2-inch thick. Cover with plastic wrap and refrigerate for at least 30 minutes. Roll out the dough on a floured surface to a diameter of about 12 inches. Transfer the dough circle into 9-inch glass pie plate and crimp edges. Place in refrigerator for 20 minutes. While crust is resting, preheat the oven to 350 degrees F. Toast pecans lightly on cookie sheet for 3 to 5 minutes. Also, cut a parchment paper circle the size of the bottom of the pie plate. Prick the bottom of chilled crust with fork. Just before baking crust, set parchment paper circle on chilled dough and cover with a layer of dry beans or rice. Bake crust for 10 minutes, until the top edge just starts to brown. Remove beans/rice and paper and return crust to oven for about 5 minutes to lightly brown the crust bottom. If the crust edge is browning too quickly, cover the edge with foil or turn down the temperature of the oven to 325 degrees F. Remove crust from oven and cool. Just before baking, make the Bourbon Pecan Pie filling: In a saucepan melt butter, and add remaining filling ingredients, except pecans. Over a low flame, stir filling until the mixture reaches about 100 degrees F on a candy thermometer. Pour heated filling into prebaked crust and arrange the pecans decoratively on top. Bake until the filling has started to rise and a knife inserted into the center comes out sticky but hot, about 30 to 40 minutes. The pie will not be completely set in the center at this point but it will continue to cook a bit when out of oven. This method yields a rich, creamy texture. Cool for at least 1 hour and serve with sweetened whipped cream. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]

" 16033,"Sesame Corn and Basil Saute 2 1/2 teaspoons sesame seeds 3 tablespoons unsalted butter
1 clove garlic, minced
6 ears fresh corn, shucked and kernels cut off the cobs (about 4 cups)
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons fresh basil chiffonade
Instructions: Lightly toast the sesame seeds in a large skillet over medium heat, taking care not to burn them, 2 to 3 minutes. Transfer to a small bowl and reserve. Return the skillet to medium heat and add the butter and garlic. Saute the garlic as the butter melts, about 2 minutes. Add the corn, salt and pepper to taste. Cook until the corn is just tender and warmed through, about 5 minutes. Turn off the heat and add the sesame seeds and half the basil and mix until combined. Transfer to a serving bowl and garnish with the remaining basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 16034,"Mild-Curry Grilled Chicken 4 (6-ounce) boneless, skinless chicken breasts 2 tablespoons Patak's? Mild Curry Paste 2 tablespoons white vinegar 2 tablespoons olive oil salt and pepper to taste Instructions: Pat chicken dry using paper towels and set aside. Combine Patak's? Mild Curry Paste, vinegar, oil, salt and pepper in a bowl and stir to combine. Add chicken to marinade turning to coat thoroughly. Cover and marinade at room temperature for 10 to 15 minutes. Preheat grill to medium or about 350 degrees F. Coat grill grates with oil to prevent sticking. Grill chicken for 5 to 7 minutes per side or until cooked through. Remove from heat and allow cooling for 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 16035,"Blackened Salmon with Blue Cheese Sauce 1 tablespoon Italian seasoning 1 teaspoon cracked black pepper 2 tablespoons paprika 2 tablespoons salt 1 1/2 tablespoons cayenne pepper 2 tablespoons butter 1 tablespoon grapeseed oil, for frying Four 6-ounce portions skinless and boneless salmon fillets 1/4 cup white wine 1/2 cup heavy cream 3/4 cup blue cheese crumbles Instructions: Preheat oven to 400 degrees F. In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub. Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side. Transfer the whole pan to the oven and cook for another 4 to 6 minutes. For the sauce: Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16036,"Coconut Haystacks 2 1/4 cups flaked sweetened coconut 8 ounces bittersweet chocolate, finely chopped Instructions: Preheat oven to 350 degrees F. Place the coconut in a single layer on a baking tray. Toast until golden brown, about 10 minutes. The edges will toast faster than the middle so stir coconut every couple minutes for even coloring. Melt the chocolate over a double boiler over hot water, making sure the bottom of the bowl does not touch the water. Remove the chocolate from the heat and whisk until smooth. Stir in the coconut. Using approximately 1 tablespoon per haystack, form the mixture into 1 1/2-inch tall stacks. Place them on a baking sheet. Refrigerate until set, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 16037,"Italian Pork Sausage Burgers 2 Gala apples, chopped 1 cup chopped fresh fennel 1/4 cup chopped fresh parsley 3 Tbsp. raisins 1/4 cup pitted dates, chopped 2 Tbsp. apple cider vinegar 1 Tbsp. extra virgin olive oil 1 Italian sausage link (1/4 lb.) 1 lb. ground pork 1-1/4 cups chopped roasted red peppers 1 Tbsp. LEA & PERRINS Worcestershire Sauce 1/2 tsp. fennel seed 4 brioche sandwich rolls 1/4 cup mayonnaise 1/4 cup GREY POUPON Harvest Coarse Ground Mustard 4 lettuce leaves 1 large tomato, cut into 4 slices Instructions: HEAT grill to medium heat. COMBINE apples, fresh fennel, parsley and raisins in medium bowl. Mix vinegar and oil until blended. Add to apple mixture; mix lightly. Refrigerate until ready to serve. MEANWHILE, grill sausage 10 min. or until done, turning occasionally. Transfer to cutting board; cut diagonally into 4 thin slices. MIX ground pork, peppers, Worcestershire sauce and fennel seed just until blended. Shape into 4 (1-inch-thick) patties. Grill 7 min. on each side or until done (160F), adding buns, cut sides down, to grill to toast for the last minute. SPREAD cut sides of buns with mayo, then mustard. Place lettuce on bottom halves of buns; top with burgers, tomatoes and sausage. Cover with tops of buns. Serve with apple salad. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 16038,"Cuban Beef-and-Potato Sandwiches 4 beef cube steaks (about 1 pound), pounded to 1/8 inch thick 3 tablespoons extra-virgin olive oil 3 cloves garlic, minced Kosher salt and freshly ground pepper 1/2 sweet onion, very thinly sliced 1 tablespoon white vinegar 1/3 cup mayonnaise 1 tablespoon green hot sauce 4 small hero rolls (about 6 inches long), split 3 cups potato sticks 2 tomatoes, sliced Coleslaw, for serving Instructions: Toss the steaks with 1 tablespoon olive oil and all but 1/2 teaspoon garlic in a large bowl; season with salt and a few grinds of pepper. Let sit at room temperature at least 10 minutes. Meanwhile, toss the onion with the vinegar and a few pinches of salt in a medium bowl. Mix the mayonnaise, hot sauce, remaining garlic and a pinch each of salt and pepper in a small bowl. Heat a large nonstick skillet over medium heat. Add the rolls and place a heavy skillet on top of them; cook until browned and crisp, about 3 minutes per side. Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add 2 steaks and cook until lightly browned, about 1 minute per side; remove to a plate. Add the remaining 1 tablespoon oil to the skillet and repeat with the remaining steaks. Spread the mayonnaise mixture on the rolls. Place some potato sticks on the bottom halves, then top with the steak, cutting as needed to fit. Top with the tomatoes, a pinch of salt, the marinated onion, more potato sticks and the roll tops. Gently press down on the sandwiches. Serve with coleslaw. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 16039,"Frittata with Scallions 2 tablespoons butter 1 tablespoon olive oil 1 bunch scallions, sliced 8 large eggs 1/2 cup milk 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper Instructions: Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly. Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend. Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16040,"Waldorf Salad 1 1/4 pounds Red Delicious Apples 5 ounces celery 3 ounces mayonnaise 2 ounces chopped walnuts 1/2 squeezed lemon, to taste Garnish with: orange segments, berries, kiwi, small vegetable flowers Instructions: Peel, core and medium dice the red delicious apples. Apples start with approximately 2 pounds of apple to yield 1 1/4 pounds of diced apple. Place in a mixing bowl and mix with the lemon juice. This will keep the apple from discoloring. Before dicing the celery, blanch it in boiling water for 60 seconds and cool it with cold water. This will bring out the sweet flavor and extend the salads shelf life. Combine diced apple, lemon juice, mayonnaise, celery and chill. Serve on a bed of lettuce topped with walnuts and add a simple fruit garnish. Traditionally this is also served with tiny sweet finger sandwiches. (Example: date nut bread and raspberry jam.) Serve with: Boston or Romaine leaf lettuce . ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 16041,"Sangria Blanco 2 bottles dry, white wine 2 cups sliced fresh fruit (strawberries, raspberries, melon, peaches, orange slices) 4 cups fresh fruit juice (pear, papaya and passionfruit) 2 ounces brandy Soda water, to taste Instructions: In a large jug, combine the wine and the fruit. Allow mixture to sit in the refrigerator for 24 hours. In a large punch bowl, blend the mixture with the fruit juices, brandy, ice and soda water to taste. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 16042,"Red Snapper 1 tablespoon olive oil 1/2 medium onion, peeled and minced 1/2 stalk celery, peeled and minced 1/2 clove fresh garlic, peeled and minced 1/2 tablespoon curry powder 1/2 cup white wine 3/4 cup fish stock or clam broth Vegetable Italian Couscous, recipe follows 1 (6 to 7-ounce) red snapper fillet, skin on Super fine flour Coarse salt, to taste Pepper, to taste 1/8 cup vegetable oil 1/4 cup carrot extract (juice) 1 tablespoon fresh tarragon, chopped 1 tablespoon fresh parsley, chopped 2 tablespoons olive oil 1/4 cup brunoise carrot 1/4 cup brunoise celery 1/4 cup brunoise red pepper 2 cups chicken stock or vegetarian stock 1/2 cup Italian couscous Instructions: Heat olive oil in a medium saute pan over medium heat. Add vegetables and cook for 3 minutes, or until they have just sweated their moisture. Stir in curry powder and cook for 1 minute. Add wine and simmer 4 minutes. Stir in the stock and cook, for 10 minutes. Remove from heat. Cover and keep warm on back of stove. Reheat vegetable couscous. Wipe snapper fillet dry. Using a sharp knife, score the skin in a crosshatch pattern. Lightly dust with flour and season to taste with salt and pepper. Heat vegetable oil in a 12-inch saute pan over medium heat. When very hot but not smoking, add the fillet, skin-side down. Raise heat and cook, occasionally tilting pan to distribute fat evenly, for about 6 minutes. Remove from heat and drain on paper towels. Return sauce to high heat. Bring to a rolling boil, add 1/2 tablespoon olive oil, carrot juice, and herbs. Taste and adjust seasoning with salt and pepper. Turn off heat. Place vegetable Italian couscous in shallow soup (or pasta) plate. Carefully set snapper fillet in the center of couscous. Quickly spoon broth over top and serve. Heat medium stockpot, add olive oil and saute carrots, celery and red pepper until translucent. Add chicken stock or vegetarian stock. Bring to a boil, add couscous and lower heat to a simmer, and cook for 5 to 7 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 16043,"Emeril's Never Enough Pork Beer-Braised Sauerkraut 2 pounds fresh or jarred sauerkraut 4 tablespoons unsalted butter or duck, chicken, or goose fat 1/4 pound apple-cured bacon, cut into 1/2-inch thick slices 3 medium yellow onions, peeled and sliced 4 sprigs fresh thyme 2 bay leaves 1 1/2 teaspoons black peppercorns 8 juniper berries, lightly crushed 1 head garlic, split in 1/2 crosswise 2 ham hocks, scored 2 cups chicken stock 2 cups dark or amber beer (recommended: Abita Amber) 1 pound andouille or garlic sausage, kielbasa, or knockwurst, cut into 3-inch lengths 1 pound bratwurst or veal sausage, cut into 3-inch lengths 4 thin boneless smoked pork chops (or 8 very small boneless smoked pork chops) Creole, whole-grain, or Dijon mustard, for serving Instructions: Preheat the oven to 325 degrees F. Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine-don't rinse it too much, or you will lose a lot of the flavor. (Alternatively, if the sauerkraut is not excessively salty, use as is.) Press to release most of the excess liquid and set aside. In a large nonreactive skillet, melt 3 tablespoons of the butter over medium-low heat and add the bacon. Cook until most of the fat is rendered, about 4 minutes. Add the onions and continue to cook until they are soft but not browned, 8 to 10 minutes. Transfer the bacon-onion mixture to a nonreactive roasting pan or large ovenproof Dutch oven. Add the drained sauerkraut and toss to combine. Using a small piece of cheesecloth, make a bouquet garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, until ham hocks are mostly tender, about 1 1/2 hours. Meanwhile, melt the remaining tablespoon of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Brown the pork chops and set aside. When the hocks are mostly tender, remove the casserole from the oven. Place the sausages on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the sausages are tender and heated through. Add the pork chops and press them into the sauerkraut. Cover and return to the oven and cook until pork chops are heated through and tender, about 30 minutes longer. Remove the casserole from the oven and discard the bouquet garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, part of a pork chop and some of the sauerkraut. Pass the mustard at the table. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 16044,"Air Fryer Veggie Chip Medley 1 sweet potato (about 4 ounces), scrubbed 1 purple potato (about 4 ounces), scrubbed 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 red beet (about 6 ounces), scrubbed
1 golden beet (about 6 ounces), scrubbed
Instructions: Thinly slice both potatoes on a mandoline, about 1/16 inch thick. Transfer to a medium bowl and run under cold water until almost all the white starch comes off and the water runs clear. Dry well between a few paper towels. Dry the bowl as well. Return the dry potatoes back to the bowl and toss with 1 tablespoon of the oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
Preheat a 3.5-quart air fryer to 320 degrees F. Shingle the potatoes in the bottom of the basket; it's okay if there are two layers. Cook until the potatoes are golden around the edges and crisp, tossing every 5 minutes with tongs so they're evenly cooked, 20 to 25 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
Meanwhile, thinly slice both beets on the mandoline, about 1/16 inch thick. Transfer to another medium bowl and toss with the remaining 1 tablespoon oil, 1/2 teaspoon salt and a few grinds of pepper until evenly coated.
Return the air fryer to 320 degrees F. Shingle the beets in the bottom of the basket; it's okay if there are two layers. Cook until the beets are darkened around the edges and crisp, tossing every 5 minutes so they're evenly cooked, about 30 minutes. If you notice a few slices are finished cooking and completely crisp before others, remove to a bowl and continue air frying the remaining pieces.
Combine the beet chips and potato chips in a large bowl, season with a pinch of salt and toss to combine. Serve immediately or let cool and store in an airtight container for up to 2 days.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16045,"Dark Chocolate Mousse 1 (12.3-ounce) package silken tofu, drained 3 ounces high quality bittersweet chocolate, finely chopped 1/4 cup unsweetened cocoa powder, preferably Dutch-processed 1/4 cup water 1 tablespoon brandy 1/2 cup plus 1/2 teaspoon superfine sugar 1/4 cup heavy cream 1 1/4 teaspoons shaved chocolate Instructions: In a blender or food processor, puree the tofu until it is smooth. Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth. Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour. Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 16046,"Almond Burfi 1 cup sugar 1/2 cup water 1 pound almond paste, broken up to facilitate melting Ghee, prepared from 8 ounces (2 sticks) unsalted butter, recipe follows 8 ounces (2 sticks) butter Instructions: 1/4 cup sliced or slivered almonds, chopped finer In a heavy 4 quart pot, combine the sugar and water and boil together until candy thermometer registers 225 degrees F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer.
Reduce heat to medium and stir in the almond paste with 1/4 cup Ghee. Stir in the rest of the Ghee in 1/4 cup increments until all of it has been absorbed. Keep stirring over medium to medium-low heat; the mixture will become a single mass and will roll around in the pan. If the mixture begins to brown, lower the heat. Continue stirring until the mixture becomes porous and starts to appear drier -- this can take up to 10 minutes.
Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness. Immediately sprinkle with the almonds, gently pressing them into the surface. While still warm, cut into 36 squares or diamond shapes.
Serve at room temperature. In a heavy skillet, over medium to medium-low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally.
Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note)
Decant into a jar with a tight lid. Warm, if desired, for serving over rice.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16047,"Antipasti Salad 1/4 medium red onion, minced 1/2 medium fennel bulb, trimmed and cored 1 (15-ounce) can chickpeas, rinsed and drained 4 jarred roasted sweet red peppers, chopped (about 3/4 cup) 1 (6-ounce) jar marinated artichoke hearts, rinsed, drained, and quartered, if whole 2 cups baby arugula 1 cup fresh flat-leaf parsley leaves 1/4 cup kalamata olives, pitted (about 2 ounces) 1/2 to 1 cup freshly shaved Parmigiano-Reggiano 1 small garlic clove, peeled 1 1/2 teaspoons kosher salt 1 teaspoon freshly grated orange zest 2 tablespoons white wine vinegar Freshly ground black pepper 1/3 cup extra-virgin olive oil Instructions: For the salad: To mellow the minced onion, soak it in cold water for 10 minutes, then drain well, pat dry, and put in a serving bowl. Meanwhile, make the dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon of the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Put the paste in a bowl and add the orange zest, vinegar, remaining 1 teaspoon salt, and black pepper, to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Using a handheld mandoline or a knife, cut the fennel lengthwise into long, thin slices. Add to the onion and toss with the chickpeas, peppers, artichoke hearts, arugula, parsley, and dressing. Scatter the olives and shave the Parmigiano-Reggiano over the top. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16048,"Chocolate Hazelnut Mooncakes 1/4 cup (80 grams) golden syrup, such as Lyle\u2019s, or honey 1/2 teaspoon food grade lye water (available at Asian grocery stores or online) 2 tablespoons (30 grams) neutral oil 1 cup (130 grams) all-purpose flour, plus additional for dusting Pinch of kosher salt 1 cup (170 grams) milk chocolate chips 1/2 cup (140 grams) natural and unsweetened hazelnut butter or natural and unsweetened peanut or almond butter 1 cup (120 grams) powdered sugar 1/4 cup (20 grams) unsweetened cocoa powder Kosher salt to taste 1 large egg, beaten with 1 teaspoon of cold water Instructions: For the dough: In a medium mixing bowl, combine the golden syrup, lye water and oil and whisk to emulsify. Add the flour and salt and mix with a rubber spatula until it begins to form a stiff dough. Use your hands to massage the dough into the sides and bottom of the bowl, ensuring that all the ingredients are evenly combined, and the dough is smooth and slightly oily. Wrap in plastic and let sit at room temperature while you prepare the filling. For the filling: In a medium mixing bowl set over a saucepan of barely simmering water, melt the chocolate chips and nut butter together. (Alternatively, you can do this in 30 seconds increments in the microwave.) When the chocolate and nut butter mixture is smooth and combined, remove the bowl from the heat and add the powdered sugar and cocoa powder. Add a few pinches of salt and mix with a spoon or spatula until it comes together, then bring together with your hands. It will seem dry and crumbly at first but the more you work it with your hands, the more it will come together and become pliable like a stiff cookie dough. Divide the filling into 12 portions that weigh about 30 grams each. Roll into balls, arrange on a countertop and cover with plastic wrap to keep from drying out. Unwrap the dough and divide into 12 portions that weigh about 20 grams each. Roll into balls and set aside on the counter and cover with plastic wrap to keep from drying out. To assemble the mooncakes: Using your hands, take one ball of dough and flatten into a 3 1/2-inch-wide circle that is about a 1/8 inch thick. Add a ball of the filling into the center of the disc of dough. Wrap the filling with the dough, gently pinch to seal and then roll in your hands to form a perfectly round ball. Repeat with the remaining balls of dough and filling. Arrange an oven rack in the middle position and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Lightly dust a filled ball of dough with flour and place in the cavity of a 50 gram mooncake mold (easily available online) and then press, flip over and press down until you feel resistance. Carefully unmold and place on the prepared baking sheet. (Alternatively, you can press each ball into a regular sized muffin pan with paper liners, then peel off and place on a baking sheet. BUT most of the fun in making these are the fun shapes and the mooncake press is easy to order and pretty cheap.) Bake the cakes for 10 minutes then remove from the oven and allow to cool slightly (so the egg wash does not coagulate immediately). Brush with the egg wash and put back in the oven and continue baking until evenly golden brown, begin checking at 8 minutes. (If you use honey instead of golden syrup, you will not get the same coloring, but it will come close if you bake for an additional 5 minutes or so.) These are nice right out of the oven when they are still warm and a little soft, but when they cool the outer shell will get hard. They will soften over the next couple of days kept in an airtight container on the counter; typically, they are served on day 2 or 3. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]" 16049,"Broccoli Cheese Soup 1 cup (240 ml) skim or low fat milk ? cup (38 g) shredded low fat cheddar cheese 1? cups (195 g) broccoli or cauliflower, fresh or frozen, steamed 1 teaspoon diced onion ? chicken or vegetable bouillon cube Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 6-7 minutes or until heavy steam escapes from the vented lid. Serve over additional steamed broccoli pieces. (optional) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16050,"Lipstick Mandarin 1 lemon, cut in half
Extra fine sugar, to rim glasses
4 small slices serrano cl pepper, plus more for garnish
4 ounces mandarin vodka
4 ounces fresh squeezed orange juice
2 ounces cranberry juice
2 ounces Simple Syrup, recipe follows
Ice
1 cup sugar
Instructions: Chill 4 martini glasses. Rim each with a lemon half and then dip in sugar. Squeeze into a shaker the lemon juice from the halves you used to rim the glasses. Place the peppers in the shaker and muddle. Add to the shaker: mandarin vodka, orange juice, cranberry juice and simple syrup. Top with some ice, shake and strain into the glasses. Garnish each with a couple of small slices of serrano pepper. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Stir until the sugar dissolves. Remove from the heat and cool. Add to drinks or desserts. ","[Prosecco, Sauvignon Blanc, Ros, Moscato]" 16051,"Bloody Miriam 1 small bunch fresh mint 1 whole pickled jalapeno, stem removed 3 tablespoons jalapeno pickling juice 1 1/2 tablespoons Worcestershire sauce 1 teaspoon ground turmeric 1 teaspoon paprika 1 teaspoon garam masala Salt and freshly ground black pepper 1 cup lime juice 1 cup lemon juice 16 ounces tomato juice 7 ounces vodka Blue cheese-stuffed olives, pickled asparagus, and pickled jalapenos, for garnish Lime and lemon wedges, for garnish Instructions: My most favorite memory of Bloody Marys was when I lived in Chicago; I'd just graduated and I was working at CNN. I felt so independent, so excited about the future in journalism ahead of me. One Sunday morning, I met up with a couple of my friends at a beer garden, where I had one of the best Bloody Marys ever; not only did it come with blue-cheese stuffed olives, but it also came with a shot of Guinness in the bottom. The beer gave it just a hint of bitterness and a nice depth. Now that I can't handle gluten (ugh!), I can't do the beer, but if you can, try it. In a mini-chopper, combine the mint, jalapeno, pickling juice, Worcestershire sauce, turmeric, paprika, garam masala, and salt and pepper, to taste. Whizz until the mint is finely minced and the mixture is as smooth as you can get it. In a pitcher, combine the mint mixture with the lime juice, lemon juice, tomato juice, and vodka. Stir, and pour into 4 ice-filled glasses. Stab 2 or 3 blue cheese olives on a toothpick and let it fall into the glass along with an asparagus spear and pickled jalapeno. Garnish with lime and lemon wedges. Sip, and enjoy the rush that the jalapeno pepper will give you. Your brain will start tingling in the back! Seriously! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16052,"Steamed Whole Fish 1 whole (2 to 3 pound) fish, such as sea bass, red snapper or rock cod, cleaned and gutted, with head and tail intact 1 teaspoon salt juice of 1 lemon 1 tablespoon sesame oil 2 tablespoons peeled and slivered ginger 2 cloves garlic, roughly chopped 2 scallions, white and green parts, cut into slices on diagonal 2 chunks ginger 3 tablespoons peanut oil 2 tablespoons sesame oil 1 tablespoon soy sauce 1 tablespoon fresh lemon juice 1 teaspoon sugar Garnish: sliced scallions, black and white toasted sesame seeds Instructions: Rinse the fish under cold running water, pat dry, and place on a lightly oiled, heatproof platter that will fit in your steamer or a large roasting pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the flavors to penetrate the meat. Sprinkle the inside cavity and outside of the fish with the salt, squeeze the lemon juice over the fish, drizzle with sesame oil, then stuff the slivered ginger and chopped garlic into the gashes. Scatter the scallions over the fish, and marinate at room temperature for 20 minutes. Fill the steamer or roasting pan with water to within an inch of the steamer rack, and bring to a boil. Reduce to a simmer, and add the ginger chunks to the water. Place platter with fish on steaming rack, cover, and steam over low heat for 20 to 25 minutes, depending on the thickness of the fish (plan on 10 minutes for each 1inch of thickness at its widest point). About 5 minutes before the fish is done, heat the peanut oil and the sesame oil in a small saucepan until hot, about 3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice and sugar. Test fish for doneness by poking with a fork or chopsticks. The fish meat should flake easily at its thickest part. Remove from the steamer, pour the hot oil mixture over the fish, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16053,"Sherry Trifle 1 (6-ounce package) raspberry gelatin, plus 1 (3-ounce) package raspberry gelatin 2 (3-ounce packages) soft ladyfingers 1 Jigger (1 1/2-ounces) good quality sherry 2 cups berries, raspberry, and blackberry mixed, fresh or frozen, thawed and well drained 1 (4 1/2-ounce package) gelatin custard 1 pint heavy cream 3 tablespoon cappuccino hazelnut syrup, or to taste Whole Fresh berries, for garnish Rainbow sprinkles, for garnish Mint leaves, for garnish Instructions: In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes. Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set. Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes. Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours. Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle. Garnish with fresh fruit, sprinkles or mint leaves. Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set. ","[Champagne, Moscato, Prosecco, Cava]

" 16054,"Steak and Potato Kebabs Vegetable oil, for the grill 1/2 pound fingerling potatoes, halved lengthwise 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground pepper 1 bunch asparagus, cut into 1-to-2-inch pieces 1/4 cup ketchup 2 tablespoons Dijon mustard 2 tablespoons balsamic vinegar 1 tablespoon Worcestershire sauce 2 teaspoons steak sauce Pinch of red pepper flakes Instructions: Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers. Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16055,"Manchego Quince Skewers 1 pound quince paste, see note 1 cup almonds, roasted and finely chopped 1 pound Manchego cheese, see note 1 bunch watercress Instructions: Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes. Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve. Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets. ","[Rioja, Tempranillo, Garnacha]" 16056,"Tortilla Wrapped Bratwurst with Mustard Sauce 1 cup milk 1 small onion, finely chopped 1 bay leaf 3 whole cloves 1/4 teaspoon ground nutmeg 1 1/2 teaspoons unsalted butter 1 1/2 teaspoons all-purpose flour Salt Freshly ground white pepper 2 tablespoons stone-ground mustard 12 (9-inch) flour tortillas 1/4 pound sliced American cheese 12 bratwursts Instructions: Combine the milk, onion, bay leaf, cloves and nutmeg in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring until the milk is thoroughly blended. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in mustard and cover with a piece of plastic wrap to prevent a skin from forming. Heat the grill to medium heat. Prepare the tortillas by laying 1 or 2 slices of cheese on top of each and set aside briefly. Slowly cook the bratwurst over medium heat, turning as needed to prevent them from getting charred. (They tend to split when the heat is too high.) When they are browned and cooked through, which takes 10 to 15 minutes, transfer them to the cheese lined tortillas, and roll up the bratwursts so that the cheese will melt and hold everything together. Place the rolled bratwursts in a skillet over medium heat, allowing the tortillas to toast slightly. Serve with mustard sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 16057,"Arugula Pesto 4 cups packed fresh arugula 1 tablespoon minced garlic Salt and freshly ground pepper 1 cup pure olive oil 2 tablespoon pine nuts, toasted, plus 1 tablespoon 1/8 teaspoon vitamin C (optional) 1/2 cup freshly grated Parmesan Instructions: Prepare an ice water bath in a large bowl, and bring a large pot of water to a boil. Put the arugula in a large sieve and plunge it into the boiling water. Immediately immerse all the arugula and stir so that it blanches evenly. Blanch for about 15 seconds. Remove, shake off the excess water, then plunge the arugula into the ice water bath and stir again so it cools as fast as possible. Drain well. Squeeze the water out of the arugula with your hands until very dry. Roughly chop the arugula and put in a blender. Add the garlic, salt and pepper to taste, olive oil, 2 tablespoons of the pine nuts, and the vitamin C, if using. Blend for at least 30 seconds. In this way the green of the arugula will thoroughly color the oil. Add the cheese and pulse to combine. The pesto will keep several days in a tightly sealed container in the refrigerator. Pull out before dinner to get to room temperature. Before serving, add the remaining 1 tablespoon toasted pinenuts. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 16058,"Braised Duck with Spiced Lentils and Lime Onions 1 (5-pound) duck 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 2 garlic cloves, crushed 2 cinnamon sticks, halved 4 cups chicken or duck fat or lard 1/3 cup olive oil 2 onions, thinly sliced 1/2 cup freshly squeezed lime juice Spiced Pineapple Lentils, recipe follows, warmed Instructions: Cut the duck in quarters and remove the drumstick tips. Season with 1 teaspoon each of the salt and pepper, rub all over with the garlic and place a piece of cinnamon stick on each quarter. Let sit at room temperature 45 minutes. Preheat the oven to 350 degrees. Transfer the duck to an ovenproof frying pan along with the chicken or other fat. Bring to a boil over medium-high heat, cover with foil and transfer to the oven. Bake 1 hour and 15 minutes. Set aside to cool. When cool enough to handle, lift the duck from the fat and remove and discard the skin. Cover with a wet towel until serving time. To reserve, store the duck in the cooking fat and refrigerate up to a week. To reheat the duck, remove from the fat if necessary, and place on a rack in a tightly covered pan. Warm in a 325 degree oven for about 15 minutes. Meanwhile, to make the lime onions, heat the olive oil in a medium skillet over high heat. Saute the onions, stirring frequently, until just wilted (but not browned). Toss with the lime juice and the remaining 1 teaspoon salt and l/2 teaspoon pepper. Keep warm. The onions can be made a day in advance and refrigerated. Reheat before serving. To serve, spread a bed of lentils on each serving plate. Top with a piece of duck and smother with the warm onions. Serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 16059,"Peppermint Ice Cream Loaf 1 cup crushed hard peppermint candy, divided 1/4 cup water 2 cups finely crushed creme-filled chocolate sandwich cookies (about 20 cookies) 3 tbsps. butter, melted 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 to 2 drops red food coloring (optional) 2 cups (1 pt.) heavy cream, whipped (do not use non-dairy whipped topping) Instructions: LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan. BLEND 1/4 cup peppermint candy and water in blender until candy dissolves. COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover. FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 16060,"Polenta Chips One 18-ounce tube prepared polenta 3 tablespoons olive oil Nonstick cooking spray, for the baking sheet 1/4 cup grated Parmesan 1 cup marinara sauce, heated
Instructions: Put a baking sheet in the oven and preheat the oven to 425 degrees F. Slice the tube of polenta in half lengthwise, then slice each half in half lengthwise again. Slice each piece into 1/4-inch-thick slices to make triangular pieces with a rounded base. Add to a large bowl, drizzle with the olive oil and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the polenta bites to the baking sheet and bake for 20 minutes. Flip each bite and bake until crispy but still slightly tender on the inside, an additional 10 to 15 minutes. Sprinkle with the Parmesan and bake until the cheese is melted and lightly browned, another 5 minutes. Let cool slightly, transfer to platter and serve with a side of marinara for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16061,"Napa Style Roasted Vegetables with Diamond Crystal® Sea Salt 2 cups Red Onion, wedge cut ?\ wide, 2\ long ? cup Olive Oil 1 tsp Diamond Crystal? Fine Sea Salt, divided 16 pieces Thyme, fresh, whole - 2\ long 1 tsp Crushed Red Pepper Flakes 2 cups Apples, granny smiths or honey crisp, peeled & cut into 8ths Garnish: 8 stems Parsley, flat leaf, coarsely torn Garnish: 1 tsp Diamond Crystal? Fine Sea Salt 2 cups Carrots, peeled, cross cut 1?
2 cups Butternut Squash, peeled, cut 1?
2 cups White Sweet Potatoes, peeled, cut 1?
2 cups Red Sweet Potatoes, peeled, cut 1?
4 cups Red Yukon Gold Potatoes, unpeeled, cut 1?
Instructions: Assemble all ingredients; set oven at 400F. Peel carrots, butternut squash, white and red sweet potatoes (yams), cut into 1?\ in style of diced or cross cut; set each in water separately; set aside. Cut potatoes into quarters, then 1?\ pieces; set in water; set aside. Cut red onion in wedges ?\ wide, 2\ long; cover; set aside. Wash, dry fresh thyme; cut into 2\ pieces; set aside. Drain all cut vegetables; set aside. Pour olive oil into large mixing bowl; add all the vegetables; toss; add Diamond Crystal? Fine Sea Salt, thyme and red pepper flakes; toss; portion unto 12\ X 18\ sheet pan; place in 400F. oven. After 30 minutes, stir and stir in apple pieces as well; return to oven; bake for 30 minutes; stir; bake for 20 minutes. Transfer to serving dish; garnish with torn flat leaf parsley and Diamond Crystal? Fine Sea Salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16062,"Rice Cake Soup with Wontons (Duk Kook) 3 cups sliced, frozen rice cakes 1/4 cabbage (about 1/2 pound) 1/2 pound mung bean sprouts 1 cup firm tofu, chopped 3 scallions, green tops removed 2 cloves garlic, minced 1/4 pound ground lean sirloin 1/3 pound ground pork tenderloin 1/2 tablespoon salt 1 tablespoon sesame oil 1 package gyoza wrappers Black pepper 3/4 pound flank steak 3 quarts water 1/2 teaspoon salt 1 teaspoon soy sauce 1 envelope wonton soup base 1 scallion sliced thinly on the diagonal 1 beaten egg, cooked in one layer and julienned 1 sheet nori (seaweed) cut into 2-inch long julienne Instructions: Defrost the rice cakes slowly in the refrigerator; then soak in water for about 4 hours. Remove and discard the core and outer leaves of the cabbage and trim the leaves of the tough membranes. Blanch the cabbage in boiling, salted water for 1 minute until wilted, then shock in ice water. Roughly chop the cabbage and transfer to a food processor. Pulse until well chopped. Squeeze out excess water and transfer to a large bowl. Blanch the soy bean sprouts in the same boiling, salted water for 1 minute and shock in ice water. Transfer to a food processor and pulse until well chopped. Squeeze out the excess water and add to the cabbage. Stir in the chopped tofu. Transfer the mixture to a cheesecloth lined sieve, place a weighted plate on top of the mixture, and let stand over a bowl in the refrigerator for 2 hours to remove excess water. Transfer the vegetable mixture to a large bowl and add the scallions, garlic, ground meat, salt, and sesame oil. Mix well. To assemble the wontons, place a teaspoon of the filling in the center of a gyoza wrapper. Brush the edges with water and pinch the edges to seal. Repeat with the remaining filling and wrappers. To make the broth, combine the flank steak and the water in a pot and let simmer for 1 hour. Remove the meat. When cool enough to handle, slice the beef thinly against the grain. Add the salt, soy sauce, and wonton soup base, to the broth. Drain the rice cakes, add them to the broth, and let simmer for 5 minutes. Add the wontons and sliced beef and let simmer for about 10 minutes more. Garnish with the scallions, egg and nori. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 16063,"Beer-Battered Fish and Chips 3 large russet potatoes (about 1 1/2 pounds) Vegetable oil, for deep-frying 1 1/4 cups all-purpose flour 1 cup rice flour 2 teaspoons baking powder Kosher salt 1/4 teaspoon cayenne pepper 1 12-ounce bottle lager, chilled 1 1/2 pounds skinless Pacific cod fillet (in one piece), cut into 12 pieces Malt vinegar and lemon wedges, for serving Instructions: Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry. Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F. Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken. Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven. Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16064,"Flambeed Crepes with Mascarpone and Cherries 1 pint mascarpone, room temperature 3/4 cup tiny chocolate chips 1/2 cup sugar Pinch ground cinnamon 1 pound cherries, pitted and halved 3/4 cup sugar 1 Meyer lemon, zested and juiced Splash water 1/2 recipe Basic Crepes, recipe follows 1/4 cup kirsch, for flambe 1 cup all-purpose flour Pinch kosher salt 2 eggs 1/2 cup milk 1/2 cup club soda 3 tablespoons butter Instructions: For the filling: In a small bowl, combine the mascarpone, chocolate chips, sugar, and pinch of cinnamon. Set aside. If making more than 2 hours ahead, reserve in the refrigerator but let come to room temperature before serving. For the sauce: In a small saucepan over medium heat, combine the cherries, sugar, lemon zest and juice, and a splash of water. Cook until the cherries have let off their juices and the flavor has concentrated, 10 to 12 minutes. When done, the cherries should be very sweet and the juice should be syrupy. Turn off the heat and set aside. To assemble: Schmear some of the mascarpone/chocolate mixture, about 1/4-inch thick, onto the lower half of a crepe. Fold the top half over the bottom to create a perfect half circle and press to secure. Fold the crepe in half again, to create a loose triangle. Repeat this process with remaining 7 crepes. Heat the pan with the cherry sauce over medium heat until it just begins to bubble. Be careful not to burn the sauce. Pour the kirsch into a measuring cup with a spout and carefully pour into the cherry sauce. Turn off the heat and carefully light the sauce using a long lighter. Allow the flames to burn off. To serve, arrange 2 crepe triangles on each serving plate and spoon the warm flambeed cherries over the top. Sa- weeeeeet! Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using. Crepes: Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will). Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed. Yield: 18 crepes ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16065,"Mussels With Potatoes and Olives 2 large Yukon gold potatoes, cut into 1-inch chunks 2 tablespoons extra-virgin olive oil 1 medium onion, sliced 4 cloves garlic, sliced 1/2 teaspoon paprika Pinch of allspice Pinch of cayenne pepper Kosher salt 1 14.5-ounce can diced tomatoes 2 1/4 pounds mussels, scrubbed 2/3 cup halved pitted green olives 1/2 cup roughly chopped fresh parsley Instructions: Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain. Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes. Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 16066,"Funnel Cake 1 cup water 3/4 stick butter (6 tablespoons) 1 tablespoon sugar 1/8 teaspoon salt 1 cup flour 1 cup eggs, about 4 large eggs and 2 whites Vegetable oil, for frying Powdered sugar, for topping Instructions: Boil water, butter, sugar, and salt together in a saucepan. Add flour and work it in until it is all incorporated and dough forms a ball. Transfer mixture to the bowl of a standing mixer and let cool for 3 to 4 minutes. With mixer lowest speed, add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and mixture is smooth, put dough in a piping bag fitted with a number 12 tip. Heat about 1 1/2 inches of oil in a heavy pan. Pipe dough into oil, making a free-form lattice pattern; cook until browned, flipping once. Remove cake from oil, drain on paper towels, and top with powdered sugar. Continue until all of the batter is used. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16067,"Iced Cucumber Soup 3 kirby cucumbers 1 teaspoon salt 2 cups plain yogurt, whole milk or low fat 2 tablespoons extra virgin olive oil 1 whole peeled garlic clove, crushed and skewered with a toothpick 1/4 cup packed fresh mint leaves off the stem and chopped roughly Water 1/4 cup raisins plumped up in hot water 1/4 cup walnuts, finely chopped 1/4 cup snipped chives 1/2 cup crushed ice cubes, optional Instructions: Peel and seed the cucumbers, cut them into 1/4-inch dice and toss with the salt; set aside for 15 minutes. Transfer the cucumber cubes to a sieve, rinse them under water and pat dry with towels. In a bowl combine the cucumbers and yogurt. Gradually and slowly whisk in the olive oil, making sure yogurt absorbs it all. Add the garlic clove and mint, cover and refrigerate until well chilled. (If taking the soup on a picnic, chill it first in a bowl, then transfer it to a thermos.) Before serving, remove the garlic cloves, give the soup a stir and thin with ice water if you wish; adjust the seasoning. Ladle the soup into chilled soup plates and stir in the raisins, then garnish with walnuts and chives. If you wish, immediately before serving, you can drop some crushed ice into each plate. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 16068,"Chocolate Margarita Chocolate syrup Finely chopped Mexican or bittersweet chocolate* 1/2 cup chocolate syrup 1 cup (8 ounces) tequila 1/2 cup (4 ounces) chocolate liqueur (recommended: Godiva) 1/3 cup heavy cream 1/3 cup orange liqueur 1 teaspoon almond extract 1 teaspoon ground cinnamon Ice Instructions: To rim the glasses: Put the syrup and chopped chocolate into 2 small dishes. Moisten the rims of 4 margarita or martini glasses with the chocolate syrup. Dip them in the Mexican chocolate until coated. Set aside. Margarita: Combine all of the ingredients, except ice, in a pitcher. Working in batches, transfer the mixture to a shaker full of ice. Shake and pour into the prepared glasses. Serve cold. ","[Malbec, Merlot, Port, Moscato]" 16069,"Melon Smoothies 1 1/2 cups seeded and chopped watermelon 1 1/2 cups seeded and chopped honeydew melon Juice of 2 limes 1 cup vanilla lowfat yogurt 1 cup ice cubes Instructions: Place all ingredients in a blender and blend until smooth. Pour into glasses. ","[Verdicto, Sauvignon Blanc, Moscato]" 16070,"Cocoa Biscuits Cocoa Gravy: 1 gallon milk 6 cups sugar
1 1/2 cups all-purpose flour
1 cup cocoa powder
Biscuit: 5 cups self-rising flour, plus more for dusting 2 sticks butter, frozen
2 cups whole buttermilk
2 tablespoons butter, melted
Confectioners' sugar, for garnish
Instructions: For the gravy: In a stockpot set over low heat, add half of the milk, the sugar, all-purpose flour and cocoa powder, and bring to a light boil stirring constantly. Cook for at least 40 minutes. Add more milk a little bit at a time as necessary to reach a thick, saucy consistency. For the biscuits: Preheat the oven to 475 degrees F. In large mixing bowl, add the pastry flour. Using a large-hole box grater, grate the frozen butter into the flour. Toss to distribute evenly. Make a well in the center and pour the buttermilk into the well. Slowly incorporate the buttermilk into the flour using your hands. Kneed until dough-like, 15 to 20 times. Lightly flour a work surface and rolling pin. Place the dough on the floured surface and roll out to 3/4-inch-thick round. Fold the dough back onto itself. Repeat the rolling and folding three more times, then roll out the dough to 1/2-inch thick. Cut with a small biscuit cutter and place on a sheet pan lined with parchment paper. Bake until golden brown, 15 to 18 minutes. Brush the hot biscuits with warm melted butter. Split the biscuits in half and pour the warm cocoa gravy over top and sprinkle with confectioners' sugar. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 16071,"Early Autumn Cocktail 2 ounces unfiltered apple cider 1 ounce brandy
1 ounce lime juice
1/2 ounce maple syrup
Dash cinnamon
Instructions: Shake the apple cider, brandy, lime juice and maple syrup for 15 seconds in a shaker with ice, and strain into a coupe glass. Garnish with a dash of cinnamon. ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 16072,"Guacamole with Grilled Corn 1 ear corn, shucked Vegetable oil, for brushing the corn Kosher salt 3/4 teaspoon chipotle cl powder 1/4 teaspoon ground coriander 1 bunch scallions, trimmed 2 plum tomatoes 3 ripe avocados 1/4 cup coarsely chopped fresh cilantro leaves 2 jalapenos, finely chopped (remove seeds for less heat) Juice of 1 lime Corn tortilla chips, for serving Instructions: Prepare a grill for medium heat. Lightly brush the corn with oil and sprinkle with 1/2 teaspoon salt, 1/4 teaspoon of the chipotle powder and 1/8 teaspoon of the coriander. Grill the corn, scallions and tomatoes until the vegetables are all slightly charred, 5 to 7 minutes. Transfer to a cutting board and let cool. Halve and pit the avocados. Scoop out the insides, put in a large bowl and mash with a fork until slightly chunky. Coarsely chop the scallions and tomatoes and cut the kernels off the corn cob. Add the vegetables to the bowl along with the cilantro, jalapeno, lime juice and the remaining 1/2 teaspoon chipotle and 1/8 teaspoon coriander. Stir to combine and season with salt. Serve with tortilla chips.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 16073,"Fajitas 1 orange, juiced 2 limes, juiced 3 tablespoons canola oil 2 garlic cloves, minced 1 jalapeno, seeded and minced 1 tablespoon fresh cilantro, finely chopped 1 teaspoon cumin 1 teaspoon salt 2 1/4 pounds skirt or flank steak, trimmed of fat 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 red onion, thinly sliced Guacamole, recipe follows Salsa Fresca, recipe follows 12 flour tortillas, warm Instructions: In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat. Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand. In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal. Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling. May also serve with sour cream and shredded cheese. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 16074,"Pistachio and Pomegranate Cheese Log 16 ounces cream cheese, softened 8 ounces shredded Italian 5-cheese blend
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
1/4 teaspoon kosher salt
2 cups pomegranate juice
1/4 cup hot honey or (1/4 cup honey plus 1/2 teaspoon crushed red pepper flakes)
1/4 cup sugar
1/2 teaspoon ground cardamom
1/4 cup shelled pistachios, roughly chopped
1/4 cup pomegranate seeds
Crackers, for serving
Instructions: In a large bowl, beat the cream cheese, shredded cheese, chives, lemon zest and salt with a wooden spoon or spatula until well blended. Spoon onto a large piece of plastic wrap and form into an even 1-inch-diameter log. Refrigerate until firm, at least 2 hours or up to overnight. In a small pot, combine the pomegranate juice, hot honey, sugar and cardamom. Bring to a boil over medium heat, then let the sauce cook and reduce until thickened, about 20 minutes. (It should coat the back of a spoon and have a glazelike consistency.) Keep warm or serve at room temp. Unwrap the cheese log and place on a platter. Garnish the log with the pistachios, pomegranate seeds and a generous drizzle of the pomegranate syrup. Serve with your favorite crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16075,"Seared Rib Eye Bahn Mi 1/2 cup rice vinegar 1/4 cup sugar
1 teaspoon Asian cl paste
2/3 cup thinly sliced radish
2 small carrots, peeled into ribbons with a vegetable peeler (a generous cup)
2 tablespoons olive oil One 1 1/2-pound rib-eye steak
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons salted butter, softened
2 teaspoons low-sodium soy sauce 1/2 cup mayonnaise 1 tablespoon Asian cl paste
1/4 teaspoon sesame oil
1 French baguette 2 small cucumbers, peeled into ribbons with a vegetable peeler
1/2 cup fresh cilantro leaves
Instructions: For the quick-pickled vegetables: Bring the rice vinegar, sugar, cl paste and 1/2 cup water to a boil in a small saucepan. Combine the radishes and carrots in a small bowl and pour the pickling liquid over the top. Set aside and allow to cool and pickle while you prepare the remaining ingredients, at least 20 minutes or up to 1 hour. For the rib-eye steak: Heat the olive oil in a large heavy-bottomed skillet over medium to medium-high heat. Sprinkle the steak on all sides with the salt and pepper. Place the steak in the skillet and cook until it reaches the desired temperature, about 4 minutes per side for a perfect medium-rare. Meanwhile, mix the butter and soy sauce together in a small bowl. Remove the steak to a plate and immediately spread the soy butter over the top. Let the steak rest and the butter melt into the steak, 5 to 7 minutes. For the spicy mayonnaise: Mix together the mayonnaise, cl paste and sesame oil in a small bowl until completely combined. Set aside. To assemble: Using a sharp knife, split the baguette through the middle. Spread the top and bottom with the spicy mayonnaise. Thinly slice the steak and shingle it on the bottom of the bread. Drain the pickled carrots and radishes and place on top of the steak. Finish with the cucumber ribbons and cilantro. Cut the sandwich into thirds or fourths and serve. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 16076,"Smoked Salmon Tartines with Gravlax Sauce 8 slices whole-grain bread, sliced 1/4 inch thick, toasted 2 ripe avocados, seeded, peeled and sliced crosswise 1/4 inch thick
1 lemon, halved Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce (recipe follows) 1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving
2 tablespoons Dijon mustard 1 tablespoon honey mustard 1 teaspoon whole-grain mustard 1/2 teaspoon ground mustard 1 1/2 tablespoons sugar 2 1/2 tablespoons good white wine vinegar 2 1/2 tablespoons good olive oil 1 1/2 tablespoons grapeseed oil 2 tablespoons minced fresh dill 1/2 teaspoon kosher salt Instructions: Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the size of the avocado and the bread. Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the sauce. Garnish with some red onion, sprinkle with the dill fronds, salt and pepper, and serve with extra sauce on the side.
Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16077,"Fried Catfish and Green Tomato Kabobs Oil, for frying 1 cup sweet chili sauce 2 tablespoons soy sauce 1 1/2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 1 1/2 pounds catfish fillets, cut into 2-inch cubes 2 medium-sized unripe tomatoes, cut into wedges 1 large Spanish onion, cut into wedges 3 cups cornmeal 2 tablespoons Cajun seasoning 20 slices bacon
Instructions: Heat the oil in a tall, narrow stockpot to 350 degrees F. In a large mixing bowl, combine the chili sauce, soy sauce, Worcestershire sauce and hot sauce. Add the catfish cubes, tomatoes and onions and toss to coat. In a shallow, wide dish, combine the cornmeal and Cajun seasoning. To assemble the kabobs: First skewer through one end of a bacon slice and then a cube of catfish. Wrap the bacon around and then skewer a wedge of tomato. Wrap the bacon around again, skewer a wedge of onion and then wrap the bacon and skewer one last time. Repeat with the remaining skewers and ingredients. Roll the kabobs in the cornmeal mixture, drop in the oil in batches and cook until golden brown, about 3 minutes. Remove to a paper-towel-lined plate and repeat with the remaining skewers. Serve on the stick! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 16078,"Bruschetta di Prosciutto 6 slices rustic country-style or sourdough bread, thickly sliced 4 cloves garlic peeled 1/4 cup best available virgin olive oil Salt and freshly ground black pepper 1/3 pound prosciutto Instructions: Toast the bread in a toaster or oven until it is very brown. Immediately after removing the bread from the toaster, rub a garlic clove over the entire surface of 1 side. Each slice should use up about 1/4 to 1/3 of a clove. (Be careful, when the garlic meets the toast's hot surface, it will create fumes that sting your eyes, just like an onion.) Generously drizzle olive oil over the top of each slice. Sprinkle with salt and a generous amount of pepper. Top with 1 or 2 slices of prosciutto. Slice into 1-inch strips, or quarters, and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 16079,"Fruit Punch Pickles One 24-ounce jar dill pickle spears 1/4 cup sugar
2 packets powdered tropical drink mix, such as Kool-Aid (see Cook's Note) Instructions: Drain the pickle liquid into a large bowl, then whisk in the sugar and drink mix. Carefully pour the mixture back into the pickle jar. Refrigerate the pickles, shaking occasionally, for 2 days before eating. The pickles keep, covered in the refrigerator, for 10 days. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 16080,"Cookies and Cream Magic Bars Nonstick cooking spray, for the foil One 15.35-ounce package double-stuffed chocolate sandwich cookies, such as Oreos 4 tablespoons (1/2 stick) unsalted butter, melted Pinch of kosher salt One 14-ounce can sweetened condensed milk 1 cup sweetened shredded coconut 1 cup white chocolate chips 1 cup semisweet chocolate chips 15 double-stuffed chocolate sandwich cookies, such as Oreos (about half of a 15.35-ounce package) Instructions: For the base: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the longer sides, then spray with nonstick spray. Pulse the chocolate sandwich cookies in a food processor until finely chopped. Pulse in the melted butter and salt until evenly combined. Pour the mixture into the prepared pan and press it into the bottom in an even layer, using the bottom of a measuring cup to help. Pour the sweetened condensed milk over the crumbs. For the topping: Sprinkle the base with the coconut, then the white chocolate chips and finally the semisweet chocolate chips. Arrange the whole chocolate sandwich cookies on top. Bake until golden brown at the edges, 30 to 35 minutes. Cool completely in the pan, then use the foil overhang to help transfer to a cutting board. Cut into 15 squares. Store in an airtight container in the refrigerator for up to 3 days. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 16081,"Beer Bird with Celeriac Puree Celeriac puree 1 large celeriac, about 2 pounds/1 kg Juice of 1/2 lemon 1/4 cup/60 ml milk 1 bay leaf 1 teaspoon salt 3 tablespoons butter 1/4 cup/60 ml cream Freshly ground pepper Beer birds 2 Cornish game hens, split in half Salt and freshly ground black pepper 2 heads garlic, broken into cloves and peeled 1/4 pound/125 g bacon strips, quartered 4 bay leaves 2 branches fresh rosemary, cut into pieces 1 tablespoon juniper berries 2 cups/500 ml beer Instructions: To make the celeriac: Peel and cut the celeriac into roughly 1-inch/2.5 cm pieces. Put the lemon juice, milk, and bay leaf in a large pot, pour over 8-cups/2 liters water. Add the salt, bring to a boil, and simmer until the celeriac is very tender. Drain, reserving a cup/250 ml of the cooking liquid. Remove the bay leaf. Stir the butter and cream into the celeriac, then puree until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency. Season with pepper and salt, and keep warm. To make the hens: Preheat the oven to 450 degrees F. Season the hens well with salt and pepper and place in a single layer in a baking dish. Tuck in the garlic, bacon, and herbs. Scatter over the juniper berries. Pour the beer in the side of the dish. Bake 15 minutes. Turn the pieces and bake another 15 minutes. Turn again and bake 15 minutes longer. By now the meat should be cooked and sticky with a slightly caramelized sauce. If the hens are done, but there is still too much sauce, simply keep the hens warm while you boil the sauce down a little. Serve the hens with the sauce - herbs, juniper and all - poured over. For the plate: Plate the celeriac puree and top with a piece of hen and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 16082,"Crunchy Roasted Rosemary Potatoes 6 to 8 large Yukon gold potatoes, cut into large chunks 4 sprigs fresh rosemary Kosher salt and freshly ground black pepper Extra-virgin olive oil 6 strips bacon, fried and crumbled 1/4 cup grated Parmesan 1/4 cup pine nuts, toasted Instructions: Preheat the oven to 375 degrees F. Put the potatoes onto a baking sheet. Roughly tear the rosemary and scatter it over the potatoes; season them with salt and pepper and drizzle with olive oil. Toss the potatoes well to mix all the flavors and put them in the oven. Remove them after 30 minutes and toss them again. Continue to roast them until they are browned and cooked through, about 30 to 40 minutes more. While hot, top with crumbed bacon, Parmesan and pine nuts. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16083,"Chicory Salad with Blueberries, Hazelnuts, and Aged Manchego 1/2 cup olive oil 1/4 cup raspberry vinegar 2 teaspoons honey 2 teaspoons Dijon mustard, smooth or whole-grain Kosher salt and freshly ground black pepper 1 head chicory (curly endive) or other bitter leafy green, chopped 1/2 cup lightly toasted hazelnuts, coarsely chopped 1 cup fresh blueberries 4 ounces aged Spanish Manchego cheese, shaved Instructions: To prepare the dressing: In a jar with a tight fitting lid, combine the olive oil, vinegar, honey, and mustard. Season with salt and pepper. Shake vigorously to mix well. Put the chicory in a large salad bowl. Drizzle the dressing over the greens and toss gently with your hands to coat the leaves. Top with hazelnuts, blueberries, and cheese. Serve immediately. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 16084,"Breakfast Mac and Cheese Kosher salt 1 pound elbow macaroni
4 tablespoons unsalted butter, plus more for the baking dish 8 ounces ham, diced
1/2 medium yellow onion, minced
1/2 green bell pepper, cut into small dice
1/2 red bell pepper, cut into small dice
3 cups whole milk
3 cups shredded yellow Cheddar 4 ounces cream cheese
1/2 cup panko breadcrumbs
8 large eggs
Freshly ground black pepper
Instructions: Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package instructions. Drain and set aside. Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with some butter. In a large saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the ham, onion and bell peppers and saute until the vegetables are tender, about 5 minutes. Stir in the milk and bring to a low simmer. Add the Cheddar and cream cheese. Turn the heat to low and cook until the cheese is melted, about 4 minutes. Season with 1 teaspoon salt. Remove from the heat and stir in the macaroni. Transfer to the prepared baking dish. Melt the remaining 2 tablespoons butter in a small pan or the microwave and mix with the breadcrumbs in a bowl.
Use a spoon to create 8 wells in the macaroni mixture to hold the eggs. Crack the eggs one-by-one into a small bowl and pour each one into a well. Sprinkle with the buttered breadcrumbs and season with salt and pepper.
Bake until the egg whites are set and the yolks are still runny, about 12 minutes. If you like your yolks well done, continue to bake until completely set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16085,"Chocolate-Orange Cake With Salted Caramel 2 cups heavy cream 12 ounces semisweet chocolate, finely chopped Pinch of salt 1/4 cup orange marmalade Basic Chocolate Cake, recipe follows, baked and cooled 1 tablespoon orange marmalade 1/2 cup sugar 1 tablespoon light corn syrup 1/4 cup heavy cream 1 tablespoon unsalted butter Flaky sea salt, for topping Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract Instructions: Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Remove the bowl from the pan and stir in the marmalade. Refrigerate until thick but not set, 1 hour to 1 hour, 30 minutes. Assemble the cake: Place 1 cake layer on a platter; spread with 1 tablespoon marmalade. Beat the chilled ganache with a mixer on medium-low speed until just fluffy, about 1 minute (do not overbeat). Spread 1 heaping cup of the whipped ganache over the marmalade. Top with the second cake layer. Cover the whole cake with the remaining whipped ganache and refrigerate until ready to serve. Make the caramel: Bring the sugar and corn syrup to a simmer in a medium saucepan over medium-high heat. Cook, swirling the pan but not stirring, until the mixture turns amber, about 4 minutes. Remove from the heat and carefully whisk in the heavy cream and butter until smooth. Set aside, stirring occasionally, until cool but still pourable, 15 to 20 minutes. Drizzle over the cake and sprinkle with sea salt. Serve the cake within 2 hours; slice with a warm knife. Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 16086,"Cheesy Garlic Monkey Bread 1 1/2 sticks (12 tablespoons) unsalted butter 2 cloves garlic, smashed Two 16-ounce tubes refrigerated biscuit dough 2 cups grated Parmesan 1 sprig rosemary, leaves finely minced Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter and garlic in a medium microwave-safe bowl and microwave until the butter is melted. Set aside to cool slightly. Brush the Bundt pan with some of the butter to lightly coat. Meanwhile, cut the biscuits into quarters. Combine the Parmesan and rosemary in a large bowl and stir together. Working in batches, toss the biscuits in the melted garlic butter, roll them in the Parmesan mixture to lightly coat and add them to the Bundt pan. Sprinkle the top with any leftover Parmesan mixture and drizzle with any leftover butter. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16087,"Deviled Eggs 12 eggs 4 tablespoons mayonnaise 2 teaspoons yellow mustard 2 teaspoons sweet relish Salt Pepper Paprika, for dusting Instructions: Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16088,"Hearty Cranberry Bison Stew 3 tablespoons vegetable oil Two 14?-ounce cans beef broth 2 cups cranberry juice or cranberry juice cocktail 1? cups fresh cranberries, rinsed 1/2 cup chopped onion 1 teaspoon dried thyme 1 teaspoon dried marjoram 1 tablespoon sugar 1 teaspoon salt ? teaspoon black pepper 2 cups frozen cut green beans 1? cups chopped carrots 1 cup sliced celery 2 pounds bison chuck roast, cut into ?-inch cubes, or bison stew meat ? cup all-purpose flour Instructions: 1.Reserve ? cup of the flour. Place the remaining flour in a resealable plastic bag. Add bison chuck roast cubes, a few at a time, shaking to coat. Heat oil over medium-high in a 5- to 6- quart Dutch oven or pot. Brown bison cubes in batches on all sides in hot oil. Drain off fat. Stir in 3 cups of the broth, the cranberry juice, cranberries, onion, thyme, marjoram, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. 2.Stir in green beans, carrots, and celery. Simmer, covered, for 1 more hour, or until bison and vegetables are tender. Stir the remaining ? cup broth and the reserved ? cup flour in a small bowl until smooth; stir into stew. Cook and stir until thickened and bubbly; cook and stir 1 more minute. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 16089,"Ketchup Chutney 3 tablespoons canola or grapeseed oil 1 teaspoon mustard seeds 1/2 teaspoon cumin seeds 1 medium red onion, finely diced 3 cloves garlic, thinly sliced 1 (1-inch thumb) ginger, peeled and minced 1/2 teaspoon turmeric 1/2 teaspoon store-bought or homemade garam masala, recipe follows 1/2 teaspoon paprika 1/4 cup apple cider vinegar 1 (14 1/2-ounce can) diced tomatoes 2 tablespoons molasses Kosher salt and freshly ground pepper 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: Warm the oil in a medium saucepan over medium-high heat until nearly smoking. Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds. Add the onions and saute until soft and just starting to brown, 5 to 7 minutes. Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer. Add the turmeric, garam masala and paprika. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more. Add the tomatoes, molasses, 1/2 teaspoon of salt and lots of freshly ground black pepper. Stir, bring to a boil, then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16090,"Sweet Potato and Spiced Pecan Soup with Chive Chantilly 1 tablespoon Louisiana-style hot sauce 1 tablespoon Worcestershire sauce 1/2 teaspoon ground black pepper 1 cup large pecan pieces 1 stick (1/2 cup) unsalted butter 1 large onion, coarsely chopped (about 1 cup) 4 cloves garlic, minced 5 1/4 cups Swanson? Chicken Broth (regular, Natural Goodness? or Certified Organic) 2 bay leaves 2 large sweet potatoes, peeled and cut into cubes (about 4 cups) 1 1/2 cups heavy cream 3 tablespoons thinly sliced fresh chives Instructions: Stir the hot sauce, Worcestershire and 1/4 teaspoon black pepper in a small bowl. Add the pecans and toss to coat. Spread the pecans in a single layer on a jelly-roll pan. Bake at 250 degrees F for 15 minutes or until the pecans are toasted. Let cool. Heat the butter in a 6-quart saucepot over medium heat. Add the onions and garlic and cook until the onions are tender. Add the broth, bay leaves, remaining black pepper and potatoes. Heat to a boil. Cover and cook for 10 minutes or until the potatoes are tender. Add 1 cup cream and heat through. Discard the bay leaves. Place one-third of the broth mixture in an electric blender container or food processor work bowl. Cover and blend until smooth. Repeat with the remaining broth mixture. Return to saucepot and heat through. Season to taste. Prepare the Chive Chantilly. Serve the soup with Chive Chantilly and sprinkle with the pecans. TIP: Chive Chantilly: Beat the remaining heavy cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Gently stir in the chives. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 16091,"Pernil a la Maurita 1 (6 pound) pernil (pork butt or leg of pork) 6 garlic cloves 2 large onions 1 cup dry cooking wine 1 tablespoon black pepper 1 tablespoon salt 2 bottles of Malta (this is the last ingredient do not mix with the others) Instructions: Puncture the pork butt several times. Mash the garlic cloves and insert them into the crevices. Cut the onion into slices. Marinate as long as possible in cooking wine and onions, garlic, pepper, and season mixture with salt and pepper (overnight is preferred). Remove pernil and separate from marinade. When ready to cook saute the pernil (without the marinade), in a large casserole pot. Turn it on all sides to seal the skin until it attains a golden color. When the skin is golden in color add the marinade mixture. Cover the pan and lower the heat for 4 hours, until meat is tender to the touch. You should add a little water if it dries up too much. When the meat is almost done add the 2 bottles of malta, cover and simmer for another 40 minutes until it absorbs the flavor of the malta without drying out. If the sauce is too watery you can always add 2 tablespoons of corn starch to thicken it a little as an option.; ","[Rioja, Tempranillo, Garnacha, Barbera]" 16092,"Orecchiette with Slow-Cooked Garlic, Capers, and Bread Crumbs 1 head garlic, separated into cloves and peeled 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup cubed crusty Italian bread 1 anchovy fillet 1/4 cup drained and chopped capers 1/2 teaspoon crushed red pepper flakes 1 pound orecchiette 1/2 cup grated Parmesan 1/2 cup fresh flat-leaf parsley leaves Instructions: Bring a large pot of salted water to a boil. Combine the garlic, oil, and 1/4 teaspoon salt in a medium skillet over medium-low heat and cook, stirring frequently, until the garlic is golden and tender, about 25 minutes. Transfer the garlic to a bowl using a slotted spoon and smash with a fork. Add the cubed bread to the skillet and cook, stirring occasionally, until golden, about 5 minutes. Transfer to a bowl using a slotted spoon, and when cool, crush into crumbs with your hands. Stir the anchovy into the skillet until dissolved. Remove the skillet from the heat and stir in the capers, red pepper flakes, mashed garlic, and a few grinds of pepper. Add the orecchiette to the boiling water and cook according to package directions. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the cooking water and cheese. Toss to coat. Sprinkle the parsley and bread crumbs over the top and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16093,"Retro Rum Ginger Pomegranate Punch 2 cups pomegranate juice, chilled 1 cup pineapple juice, chilled
1 cup orange juice, chilled
1 cup spiced dark rum, chilled
1 cup white rum, chilled
Two 5.07-ounce cans ginger beer, preferably Goslings or Fever-Tree, chilled
1 orange, sliced into wheels
1/2 cup pomegranate seeds
Instructions: Combine the pomegranate juice, pineapple juice, orange juice, dark and white rums and ginger beer in a large punch bowl. Garnish with the orange slices and pomegranate seeds. Serve over ice in chilled glasses such as snifters, rocks, highballs, or cabernet glasses. ","[Rum, Ginger Beer]" 16094,"Mango Tequila Sunrise 1 1/2 ounces silver tequila 1 1/2 ounces mango nectar
1 1/2 ounces orange juice
1/2 ounce creme de cassis
Instructions: Place 2 large ice cubes into a collins glass. Add the tequila, mango nectar and orange juice and stir. Carefully pour in the creme de cassis (it will settle at the bottom of the glass). Serve immediately (and do not stir). ","[Tequila, Moscato, Cream Sherry]" 16095,"Johnny Garlic's Classic Tiramisu 2 cups strongly brewed coffee 3 ounces amaretto liqueur (recommended: DiSaranno) 3 egg yolks 1 3/4 cup whipping cream, divided 1/2 cup sugar 2 cups mascarpone cheese 36 to 42 Italian-style hard ladyfinger biscuits 2 tablespoons unsweetened cocoa powder, divided 1/4 cup shaved bittersweet chocolate Instructions: Combine the coffee and amaretto liqueur in a bowl or shallow baking dish and set aside. Bring a small saucepan with 2 inches of water to a boil over high heat. In a small heatproof bowl that will fit on top of the saucepan, or in a double boiler, combine the egg yolks and 1/2 cup of the whipping cream. Place over the hot water and whisk continuously until the mixture is 160 degrees F and coats the back of a spoon, 5 to 6 minutes. Remove from the heat and whisk for 3 to 4 minutes to cool. Set aside to cool completely, approximately 10 to 15 minutes. In a stand mixer fitted with a whisk attachment, add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form, 3 to 5 minutes. Add the mascarpone and combine well. Place 1 layer of the ladyfingers in a 9 by 13-inch pan; most pans this size fit them in 6 rows of 3. Then, dip both sides of the ladyfingers quickly into the coffee mixture and place back into the pan. Spread half of the mascarpone mixture over the cookies, sprinkle with half of the cocoa powder. Repeat with another layer. Cover tightly with plastic wrap and refrigerate for 6 to 12 hours. Shave the chocolate over the top for garnish and cut with a sharp thin knife into squares. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 16096,"Caprese Meatballs 1 pound ground turkey 1/2 cup Italian breadcrumbs 1/2 cup grated Parmesan 1/2 cup pesto 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 large egg, beaten 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes 5 cups Classic Tomato Basil Sauce, recipe follows 1/2 cup low-sodium chicken broth 4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen 2 heads garlic, cloves peeled and halved lengthwise 3/4 cup extra-virgin olive oil 1 1/2 teaspoons hot red pepper flakes Salt and pepper
1 cup chopped fresh basil Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes.
Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours.
Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary. Cut an \X\ in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop.
Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16097,"The Kids' Corn Bread 3/4 cup unbleached all-purpose flour 2/3 cup yellow cornmeal, preferably stone-ground 1 tablespoon toasted wheat germ 1 tablespoon baking powder 1 teaspoon salt 1 large egg 1 cup cultured buttermilk 3 tablespoons unsalted butter, melted 2 tablespoons honey 3 tablespoons orange marmalade Instructions: Preheat the oven to 400 degrees F (375 degrees if using a Pyrex or dark-finish pan). Grease an 8-inch round metal or Pyrex pan or a ceramic souffle dish. Combine the flour, cornmeal, wheat germ, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients and add the egg, buttermilk, butter, honey, and marmalade. Using a large spoon or dough whisk, stir just until all of the ingredients are moistened yet thoroughly blended; take care not to overmix. Pour the batter into the prepared pan and bake on the center rack of the oven for about 20 to 25 minutes, or until dark golden around the edges and a cake tester inserted in the center comes out clean. The top should feel firm to the touch. Let stand for 30 minutes in the pan before cutting into thick wedges ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16098,"Chicken with Red Pepper Sauce 6 chicken breast fillets, flattened to 1/4-inch-thick 3 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon Italian seasoning
2 tablespoons salted butter 1 tablespoon olive oil 1/2 large onion, finely diced
3 cloves garlic, minced
1 jar (15.5 ounces) roasted red peppers, drained and roughly chopped
1 to 2 cups vegetable or chicken broth
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper
1/2 cup heavy cream (or more to taste)
One 4-ounce chunk Parmesan, to shave
2 tablespoons finely minced parsley
Instructions: For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate. For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot. Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up. When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side. Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside. ","[Syrah, Zinfandel, Tempranillo, GSM]" 16099,"Lentil Salad 3 cups lentils 1 cup onion, diced 1 cup carrots, small diced 3 Tbs. granulated sugar 1/2 cup red wine vinegar 1/2 cup olive oil, plus 2 Tbs. 1/4 cup parsley, chopped salt and pepper to taste Instructions: Simmer lentils in salted water for 45 minutes until tender. The lentils will double in size. Meanwhile, saute onions and carrots in 2 tablespoons olive oil until soft. Transfer vegetables to a large mixing bowl. Add sugar, parsley, red wine vinegar and remaining olive oil.
Drain lentils well and add them to mixing bowl. Toss well while lentils are warm. You may need to add more oil and vinegar according to taste. Season to taste with salt and pepper. Serve warm, room temperature or chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16100,"Chocolate Covered Peanut Butter Cheesecake Pops 1 1/2 cups dark brown sugar 1 1/2 pounds cream cheese, at room temperature 1/2 cup heavy cream 2 large egg yolks 1 tablespoon pure vanilla extract 1 3/4 cups creamy peanut butter 5 tablespoons vegetable shortening 12 ounces semisweet or bittersweet chocolate chips Instructions: For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray. Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack. Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes. Turn off the oven, and cool cheesecake in the oven for 45 more minutes. Cover and refrigerate at least 8 hours or overnight. Lift cheesecake from the pan by lifting up the foil. Transfer to a cutting board. Cut into 1 1/2-inch cubes. Stick a wooden pop stick halfway into each bar and freeze for 1 hour. Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.) Dip the pops into the chocolate mixture, and stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen pops make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 16101,"Verdura Mista 2 aubergines (eggplants), sliced into rounds 2 heads fennel, sliced 3 courgettes (zucchini), sliced lengthways 1 bunch of asparagus 4 yellow patty pan squash 4 green patty pan squash 2 red peppers, charred and skins removed 2 orange peppers, charred and skins removed Extra-virgin olive oil Sea salt and freshly ground black pepper White wine vinegar 1 handful chopped basil leaves 1 clove garlic, finely sliced 1 handful fennel tops Instructions: Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ? you will now be able to remove their skins quite easily. Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ? this should not be served from the fridge, but at room temperature ? lovely! ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 16102,"Butter-Toasted Vanilla Pound Cake with Macerated Strawberries 1 pound fresh strawberries, sliced 2 tablespoons balsamic vinegar
2 tablespoons sugar
3 drops almond extract
Pinch salt
Generous pinch coarsely ground black pepper
4 tablespoons butter 4 slices Vanilla Pound Cake, recipe follows, or store-bought
4 scoops vanilla ice cream 1/4 cup sliced almonds, toasted, for garnish
1 cup all-purpose flour 1 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
3 ounces cream cheese, softened
1 1/2 cups sugar
5 eggs
1 tablespoon pure vanilla extract
Instructions: In a medium bowl, combine the strawberries, balsamic vinegar, sugar, almond extract, salt and pepper and toss to coat. Leave to macerate for 15 to 20 minutes in the refrigerator. Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes. Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice. Top the slices with some of the macerated strawberries and garnish with toasted almonds. Serve immediately. Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside. In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy. Add the sugar and mix for 1 minute. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely. Yield: 8 servings ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16103,"Coriander Breast of Duck with Sweet Potato Sauce 2 medium parsnips, unpeeled, poached for 15 minutes 1 sweet potato, cut into 1/8-inch wedges 1 tablespoon grapeseed oil, plus more for squeeze bottle Salt and pepper, to taste 4 (5 to 7-ounce) boneless, skinless duck breasts 2 tablespoons toasted coriander seeds, crushed 1 1/2 cups sweet potato sauce base, recipe follows 4 sprigs baby pea shoots 9 cups sweet potato juice (approximately 12 to 16 sweet potatoes) 4 tablespoons fresh ginger 2 Thai cl peppers, chopped Salt and pepper, to taste Freshly squeezed lemon juice, to taste Instructions: Split each poached parsnip in 1/2 lengthwise and rub with a small amount of grapeseed oil. Rub the 8 sweet potatoes wedges with grapeseed oil. Season the parsnip and potato with salt and pepper. Bake on a sheet tray in a pre-heated 400 degree oven until browned and cooked through (approximately 15 minutes). Heat a large, nonstick saute pan over medium heat. Season each duck breast with salt and pepper. Press one side of the duck breast into the coriander seeds. Use a squeeze bottle to drizzle a thin line of grapeseed oil over the coriander on each duck breast. Add the duck breasts, seed side down to the hot saute pan. Saute until the coriander browns. Turn the duck breasts over and set the pan off the flame for 3 to 5 minutes. Remove the breasts and allow them to rest 2 to 4 minutes. To plate, set a piece of parsnip and wedge of sweet potato on each plate. Slice each duck breast into 1/4-inch slices and arrange against the vegetables. Spoon sauce onto each plate and garnish with pea shoots. Juice sweet potatoes and allow the juice to stand for 4 hours. This will allow much of the potato starch in the juice to settle. Pour the juice through a fine mesh strainer being careful to leave the settled starch behind. Place over a medium flame and reduce to approximately 1 1/2 to 2 cups, or until the sauce naturally thickens. Remove from the fire and stir in the ginger and Thai cl pepper. Stir until the sauce tastes spicy enough and strain immediately. Season to taste with salt, pepper, and lemon juice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 16104,"Mary Ann's Hoosier Baked Beans 1 gallon prepared baked beans 1 extra large yellow onion, chopped fine 12 ounces dark brown sugar 1/2 cup yellow mustard 1 3/4 cups ketchup, plus more for garnish Salt Pepper 5 strips uncooked bacon Instructions: Preheat oven to 360 degrees F. Combine beans, onions, brown sugar, mustard, ketchup, salt, and pepper in a large baking dish. Lay bacon strips across top of beans. Squirt ketchup in a zig-zag pattern across the top of beans and bacon. Bake, uncovered, for 1 hour and 45 minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 16105,"Miso and Honey Glazed Sea Bass with Chinese Long Bean Salad 4 teaspoons dry miso powder 1 tablespoon hot water 1/4 cup lavender honey 6 (6-ounce) sea bass fillets, skinless and deboned About 1/2 pound Chinese long beans 4 tablespoons grapeseed oil, plus more as needed 1/2 cup roughly chopped onion 1 cup chicken stock 1 teaspoon chopped fresh ginger 1 stick lemongrass 1/4 cup golden raisins 1 stick cold unsalted butter, cubed Salt and freshly ground black pepper Chopped fresh cilantro leaves and lemon wedges, for garnish Instructions: In a small bowl combine the miso powder with 1 tablespoon of hot water to form a paste. Warm the honey in a microwavable bowl for approximately 1 minute or until hot (be careful, as it can burn quickly). Add the honey to the miso mixture. Put the fish into a resealable plastic bag and add the honey mixture. Seal the bag and refrigerate for up to 4 hours. Bring a large saucepan of salted water to a boil over medium heat. Add the Chinese long beans and blanch until tender, but not overcooked. Shock the beans in iced water, to stop the cooking and maintain their color. Drain and dry the long beans and either chop into 4 to 6-inch segments or form circles by wrapping the beans around themselves. In a large skillet add the grapeseed oil and heat until smoking hot. Remove the fish from the marinade and sear in hot skillet until the flesh has an opaque color, about 3 to 4 minutes. Remove the fish from the pan to a large plate and reserve. For the sauce, using the same skillet, over medium heat, add the onion and saute until translucent, then add the chicken stock, ginger and lemongrass and simmer for 10 minutes. Remove from heat and strain the liquid, discarding the solids. Return the liquid to a clean skillet, over medium heat. Add the raisins and reduce the liquid by half its volume. Stir in the butter cubes and whisk until the sauce thickens. Remove from heat and allow to rest until needed. Heat a little grapeseed oil in a medium skillet, over medium heat, and add the long bean circles or strips and saute until golden brown. To serve, arrange 2 long bean circles in the middle of each plate. Top the beans with a fish fillet and drizzle with the sauce. Garnish with cilantro and lemon. Cook's Note: to make this dish extra special, you could make a horseradish relish to go on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 16106,"Collard Greens 2 gallons homemade or store-bought chicken stock 1 smoked turkey wing
4 pounds collard greens, roughly chopped into 1-inch pieces 2 pounds kale, roughly chopped into 1-inch pieces 8 ounces seasoned salt
4 ounces onion powder
Pinch nutmeg
Instructions: Bring the stock to a boil over medium-high heat with the turkey wing, and cook for 1 hour. Add the collard greens, kale, seasoned salt, onion powder and nutmeg, and then bring back to a boil. Reduce the heat to medium and cook, stirring occasionally, until tender, 1 hour. Remove the turkey wing, then serve the greens and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Gamay]" 16107,"Parsley and Tabouleh 1 cup medium grain bulgur wheat Water to cover 4 cups (packed) fresh parsley 1 cup (packed) fresh mint leaves 1 to 2 bunches fresh chives Grated lemon zest and juice of 1 lemon (or more to taste) 1/3 cup (or more to taste) extra virgin olive oil Salt and freshly ground black pepper 2 vineripened tomatoes, seeded and cut into 1/2-inch dice Instructions: Cover bulgur wheat with cold water, by an inch, and soak for 30 minutes. During this time, in a food processor mince the parsley (you need 2 cups chopped) and mint (you need 1/2 cup chopped) and cut the chives (you need 1/2 cup snipped). When the bulgur is plumped up, drain and transfer it to a clean cloth or a double layer of cheesecloth. Wring out excess water; the grains should be moist and tender, not watery. Transfer the bulgur wheat to a bowl and add the chopped parsley, mint and chives. Stir in the lemon zest, juice and olive oil. Toss well to combine and season to taste with salt and pepper. Add more lemon zest, juice or olive oil to taste. Transfer the grains to a bed of lettuce leaves or use as a bed for the halibut; top with tomatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16108,"Donabe Black Bean Spareribs with Rice 1 1/4 pounds pork sparerib strips or tips (see Cook\u2019s Note) Kosher salt 3 tablespoons fermented black beans, rinsed and roughly chopped 1 tablespoon cornstarch 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 tablespoon Shaoxing wine 1 tablespoon sugar 1 teaspoon toasted sesame oil 1/4 teaspoon ground white pepper 5 medium cloves garlic, finely grated One 1-inch piece ginger, finely grated 1 small Fresno cl or jalapeno, minced, seeded if desired 3 tablespoons vegetable oil 2 cups jasmine rice Chopped fresh cilantro or scallions, for serving Sweet Soy Sauce, recipe follows, for serving 1 teaspoon vegetable oil 2 scallions, trimmed and cut into quarters One 1-inch piece ginger, sliced into thin coins 1 medium clove garlic, smashed 3 tablespoons sugar, preferably coconut sugar 2 tablespoons light soy sauce 1 tablespoon dark soy sauce 1/2 teaspoon toasted sesame oil 1/4 teaspoon ground white pepper Instructions: Using scissors or a knife, cut the strips of spareribs between each bone into about 1 1/2-inch pieces and add them to a large bowl. Sprinkle 2 tablespoons salt all over the riblets and cover with cold water. Let soak for 30 minutes. Pour the riblets along with the water into a colander and rinse with cold water. Shake out the excess water and place the colander directly back in the bowl to allow any remaining water to drain out. Whisk the fermented black beans, cornstarch, dark soy sauce, light soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, garlic, ginger, Fresno cl and 1 tablespoon of the vegetable oil in a medium bowl until combined. Add the riblets to the mixture and toss well until everything is fully coated. Marinate, refrigerated, for 1 1/2 hours, then remove from the refrigerator and marinate at room temperature for an additional 30 minutes. Put the rice in a medium bowl and cover with water; drain. Repeat until the water runs clear, 6 to 8 times; drain well in a fine-mesh sieve. Meanwhile, fill a large donabe with 2 1/2 cups water and bring to a boil over medium heat. Reduce to a simmer over medium-low heat, add the rice and smooth it into an even layer with a rubber spatula. Cover and cook until most of the water has been absorbed but some is still visible between the grains, 3 to 5 minutes; the rice will still be raw. Drizzle the remaining 2 tablespoons vegetable oil mainly along the sides of the donabe and a little in the middle. This will help create the crust on the bottom. Using tongs or chopsticks, arrange the riblets in an even layer on top of the rice (try not to include the liquid from the marinade). It is okay if the riblets touch the rim of the donabe. Cover and continue to cook over medium low until the riblets and rice are completely cooked through, 15 to 20 minutes. Carefully transfer the donabe to a trivet and let sit for 10 minutes. Use caution when removing the lid as the steam can burn. Top with cilantro or scallions and drizzle with Sweet Soy Sauce. Heat the oil in a small saucepan over medium heat. Add the scallions, ginger and garlic and cook until golden brown, about 2 minutes. Add the sugar, light and dark soy sauces, sesame oil, white pepper and 1/4 cup water and simmer until the garlic and ginger coins have softened, 3 to 5 minutes. Remove from the heat and let sit for 15 minutes. Strain through a fine-mesh strainer and transfer to a small bowl until ready to serve. (The sauce can be made ahead and stored in the refrigerator for up to 3 days.) ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 16109,"Dirty Rice 1 pound chicken gizzards 2 tablespoons vegetable oil 2 tablespoons flour 1 pound ground pork 1 cup chopped onions 1/2 chopped bell peppers 1/2 chopped celery 4 cups cooked medium-grain white rice 2 teaspoons salt 1/2 teaspoons cayenne 1/4 cup chopped green onions 1/4 cup chopped parsley 1 deboned 3 pound chicken, carcass removed and skin intact
1 deboned 3 pound chicken, carcass removed and skin intact Instructions: Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor. Combine the oil and flour in a large heavy saucepan over medium heat. Stirring constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards. Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add this to the pot. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally. Season the entire chicken with Essence. Stuff the quail in the chicken. Stuff the dirty rice into the cavity of the chicken, around the quail. Reserve the remaining dirty rice ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 16110,"Bunny Buns 1/2 cup whole milk 4 1/2 teaspoons active dry yeast (two 1/4-ounce packages) Pinch granulated sugar Pinch all-purpose flour 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, melted, plus more for the bowl and baking dish 1 1/2 teaspoons pure vanilla extract 1 large egg plus 1 yolk
3 cups all-purpose flour, plus more for dusting 1/2 cup granulated sugar 3/4 teaspoon fine salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/2 cup raisins 24 mini chocolate chips 1/2 cup confectioners' sugar 1 1/2 teaspoons whole milk 1/4 teaspoon pure vanilla extract
1/8 teaspoon finely grated lemon zest 1 drop light pink gel food coloring 1/4 cup shredded coconut Instructions: For the yeast mixture: Combine the milk and 1/2 cup water in a medium saucepan and warm over low heat until about 100 degrees F (do not heat above 110 degrees F). Remove the pan from the heat and sprinkle the yeast, sugar and flour over the surface of the liquid. Set aside without stirring until foamy and rising up the sides of the pan, about 30 minutes. For the buns: Whisk the butter, vanilla and egg yolk into the yeast mixture. Whisk together the flour, sugar, salt, cinnamon, nutmeg and ginger in a large bowl. Make a well in the center of the flour mixture and stir in the yeast mixture with a wooden spoon to make a thick, shaggy and slightly sticky dough. Stir in the raisins. Turn the dough out onto a generously floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball.
Grease the inside of a large bowl with butter. Put the dough in the bowl, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour 30 minutes. (If you have a marker, trace a circle the size of the dough on the plastic and note the time to help you keep track.)
Lightly butter a 9-by-13-inch baking dish.
To form the rolls: Pat and roll the dough with a rolling pin into a 14-by-10-inch rectangle. Cut off a 2-inch-wide strip of dough across the short side and set aside. (If the remaining dough has sprung back a bit, pat it back out to a 12-by-10-inch rectangle.) Cut the large dough rectangle in half lengthwise, then cut each smaller rectangle into six 5-by-2-inch pieces, for a total of 12 pieces. Gather each piece and roll into a tight oval-shaped ball, closing any seams as best you can. Arrange in the prepared baking dish in 3 rows of 4, with any remaining seams tucked under.
Cut the reserved strip of dough into 24 pieces for the ears. Roll each piece into a 3-inch log, fold in half and pinch the ends together to form an ear. Pinch 2 ears together so they look slightly like a heart. Repeat with the remaining logs to make 12 sets of ears. Hold each set of ears from the front where the ears come to a point and pinch them onto the front third of a dough round to secure. Cover with plastic wrap and let sit at room temperature until doubled in size, about 45 minutes. (A small indent will remain in the dough if you poke it with your finger.) Preheat the oven to 375 degrees F. Beat the remaining whole egg with 1 tablespoon water in a small bowl. Remove the plastic wrap and brush the tops of the dough balls and ears with the egg wash.
Bake the rolls until very golden brown and puffy, 22 to 25 minutes. Let cool for 20 minutes, then insert 2 mini chocolate chips beneath each set of ears for the bunnies' eyes.
For the glaze: Stir together the confectioners' sugar, milk, vanilla and lemon zest in a bowl until smooth. Transfer half of the glaze to a small piping bag or resealable plastic bag and make a small cut in the corner. Add the pink food coloring to the remaining glaze and stir to combine. Transfer the pink glaze to a small piping bag. Pipe the pink icing inside of the ears. Pipe a big dollop of white glaze where the bunnies' tails would be. Cover the white icing with the shredded coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16111,"Quick Broiled Flank Steak with Quick Roasted Veggies 1 1/2 pound flank steak or the smallest one they'll sell you 1 lime, juiced Coarse salt and cracked black pepper 1/2 bunch broccoli, peeled, cut into florets 1/2 head cauliflower, cut into florets 2 cobs shucked corn, cut into 2-inch slices 2 tablespoons olive oil Instructions: Preheat oven broiler. Marinate flank steak in lime juice, salt and pepper. Do this right on the paper the steak comes wrapped in for easy clean up. Place on broiler pan and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest. Preheat oven to 475 degrees F. Toss broccoli and cauliflower with olive salt and pepper, pour onto a cookie sheet in a single layer. Roast, turning once, until tender and cooked through, about 10 to 12 minutes. Slice flank steak into thin strips, serve 3 to 4 ounces per person with a side of the veggies. ","[Malbec, Tempranillo, Garnacha, Barbera]" 16112,"Four Cheese Baked Penne 1 pound whole-wheat penne 1 1/2 cups small-curd low-fat cottage cheese 1 cup part-skim ricotta cheese 1 1/4 cups shredded part-skim mozzarella cheese, divided 3 tablespoons chopped parsley 2 teaspoons olive oil 1 medium onion, chopped 4 cloves garlic, finely chopped 1 (15-ounce) can low-sodium crushed tomatoes 1 (8-ounce) can low-sodium tomato sauce 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon chili flakes 3/4 teaspoon salt 1/4 teaspoon pepper Nonstick cooking spray 1/4 cup grated Parmesan (3/4 ounces) Instructions: Preheat oven to 400 degrees F. Combine the cottage cheese, ricotta cheese, 1/2 cup mozzarella and parsley in a bowl and stir with a fork to incorporate and set aside. Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain. Heat the oil in the same pot over medium heat. Add the onion and cook stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the tomatoes, tomato sauce, oregano, rosemary, chili flakes, salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes until sauce thickens slightly. Return pasta to pot with sauce and turn off heat. Add cottage cheese mixture. Spray a 9 by 13-inch glass baking dish with cooking spray then transfer pasta mixture to pan. Top with remaining 3/4 cup mozzarella and the parmesan. Bake until heated through and cheese is melted, 30 minutes. Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Phosphorus, Potassium Good source of: Riboflavin, Vitamin B6, Vitamin B12, Copper, Manganese, Selenium, Zinc ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 16113,"Bing Cherry Phyllo Rolls 2 ounces (about 1/2 cup) whole natural almonds, toasted 1/4 cup sugar, plus 2 tablespoons 10 ounces (about 35) Bing cherries, stemmed, pitted, and quartered 4 phyllo sheets 2 ounces (4 tablespoons) butter, melted Instructions: Preheat the oven to 375 degrees F. Finely grind the almonds and 1/4 cup of the sugar in food processor. Put in a small bowl. (If you do not have a food processor, very finely chop the almonds. Put them in a bowl and stir in the sugar.) In a small bowl, toss the cherry pieces with the remaining 2 tablespoons sugar. Lay the sheets of phyllo flat on a work surface. Remove 1 sheet from the stack and place it on the work surface. Cover the remaining sheets with a kitchen towel. With a pastry brush, brush the single sheet with 1/4 of the melted butter and then sprinkle with 1/4 of the almond sugar. Lay a second sheet of phyllo on top of the first, and butter and sugar it. Continue in the same manner with the third sheet of phyllo. Place the fourth piece of phyllo on top of the stack but do not butter or sugar it. Cut the phyllo vertically into quarters and then cut the phyllo in half horizontally. You will have 8 rectangles. Place about 3 tablespoons of cherries on the end of each phyllo rectangle. Roll up the phyllo around the cherries. Place the rolls, seam side down, on a baking sheet. Brush the tops with the remaining butter and sprinkle with the remaining sugar. Bake until golden brown, 15 to 20 minutes. Serve warm with vanilla ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16114,"Arepas with Octopus and Lobster Salad 2 quarts red wine vinegar 4 Spanish onions, roughly chopped 4 carrots, roughly chopped 1 head celery, roughly chopped 3 tablespoons black peppercorns 2 whole octopus, about 6 pounds each, webbing cut between the tentacles Handful thyme sprigs Kosher salt 1 lobster, about 1 1/4 pounds 4 yellow bell peppers, roasted and peeled 1 tablespoon freshly squeezed lemon juice 1 teaspoon smoked paprika 1 to 2 teaspoons honey Freshly ground black pepper 1/2 cup coarsely chopped cilantro leaves 1/2 to 1 whole habanero, seeded and finely diced 2 1/2 cups milk 1/2 stick (1/4 cup) unsalted butter, cut into pieces 1 1/2 cups white arepa flour (precooked cornmeal) 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated cotija cheese 1 tablespoon honey Vegetable or canola oil, for cooking Instructions: To make the salad:Fill a large pot with 3 gallons water, add the red wine vinegar, onions, carrots, celery, peppercorns and thyme, and bring to a boil. Add the octopus, cover with parchment, and reduce the heat, if necessary to keep the liquid at a simmer. Simmer until quite tender but the tentacles are still attached, about 1 hour. Bring another large pot of water to a boil, salt it generously, and add the lobster. Cook 4 minutes and transfer to a bowl of ice water to stop the cooking. Puree the peppers in a blender with the lemon juice, paprika, 1 teaspoon honey and some salt and pepper. Taste, and add more honey if you like, and salt or pepper. Cut the tentacles from the octopus and discards the heads. Some of the skin will slough off on its own; don't worry about removing the rest. Chop roughly into bite-sized pieces. Remove the lobster claws and tail from the shell, and cut into bite-sized pieces. Toss the octopus and lobster with enough of the pepper puree to coat lightly. Add the cilantro and habanero and toss again just to combine. To make the arepas: Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter. Combine arepa flour, salt, pepper and cotija in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen). Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick). Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels. Slice the arepas in half crosswise, mound some of the salad on the bottom, and top with the other half.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 16115,"Chilled Butternut Squash and Coconut Soup 2 stalks lemongrass 3 quarts vegetable or chicken stock 1 (2-inch) piece ginger, roughly chopped 5 cups butternut squash, peeled, seeded and cubed 1 (14.5-ounce) can coconut milk, light or regular 2 limes, juiced Salt, as needed 1/2 cup cilantro leaves 1/2 cup cashews, toasted and crumbled 1/2 cup unsweetened, shredded coconut Instructions: On a steady work surface, using a mallet or the back of a sturdy knife, bruise the root end of the lemongrass. In a large pot over high heat, add the lemongrass, vegetable stock, and ginger and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. Strain the stock and return it to the pot. Add the butternut squash to the stock and simmer until the squash is fully cooked and begins to break down, about 1 hour. Remove from the heat and cool. Add the coconut milk, blending the mixture in batches until smooth. Season with lime juice and salt, and chill. To serve, garnish the soup with cilantro, cashews and coconut. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 16116,"Cacio E Pepe Fritters 1/4 cup extra-virgin olive oil, plus more for frying Coarsely ground pepper 1 pound spaghetti, cooked and chopped into 2-inch pieces 2 cups all-purpose flour Kosher salt 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 cups buttermilk 3 large egg yolks 1 1/2 cups grated Pecorino Romano cheese, plus more for topping 6 ounces fresh mozzarella cheese, cut into 1/4-inch pieces
Instructions: Combine the olive oil and 1 1/2 tablespoons pepper in a small saucepan and cook over medium heat until just starting to bubble, 3 to 5 minutes. Put the spaghetti in a medium bowl and pour the olive oil mixture over the top. Mix to combine and set aside. Combine the flour, 1 1/2 tablespoons salt, the baking powder and baking soda in a large bowl. In a separate bowl, whisk the buttermilk and egg yolks. Form a well in the center of the dry ingredients and add the buttermilk mixture. Whisk until the batter is well combined (there will still be some small lumps). Add the spaghetti, pecorino and mozzarella to the batter. Mix well with a rubber spatula. Preheat the oven to 250 degrees F. Fill a large skillet with about 1/2 inch olive oil and heat until a deep-fry thermometer registers 325 degrees F. Working in batches, scoop the spaghetti mixture into the skillet (about 2 tablespoons per fritter); flatten slightly with a metal spatula. Fry the fritters, flipping once, until golden brown and warmed through, about 4 minutes. Remove to a paper towel-lined plate to drain, then transfer to a baking sheet and keep warm in the oven while you fry the remaining fritters. Top with more pecorino before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 16117,"Pain Perdu 1 cup/250 ml milk, plus more if needed 1 teaspoon pure vanilla extract 4 slices baguette 1 egg 2 tablespoons sugar, plus more for caramelizing 1 tablespoon unsalted butter, plus more if needed Vanilla ice cream, for serving Cherries and blackberries, for serving Instructions: Stir together the milk and vanilla in a shallow dish. Soak the bread slices in the milk mixture for about 5 minutes, turning once so that they absorb the milk evenly. Beat the egg with the sugar and pour onto a plate. Heat the butter in a skillet until sizzling. Take the bread from the milk, holding it above the bowl to drain slightly. Dip into the egg mixture to coat both sides, then drop into the sizzling butter and fry until golden brown, about 5 minutes per side. At the last minute, sprinkle the tops with a little extra sugar and \broil\ with a blowtorch (or place them on a baking sheet under the broiler until the sugar, melts, bubbles and turns golden). Divide the bread among serving plates. Serve hot with a scoop of vanilla ice cream and a dribbling of fresh, ripe cherries and blackberries that have been sauteed in butter and sugar and possibly flamed. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 16118,"Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce 2 cups sifted cake flour 1 1/2 cups sugar, divided 3 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sunflower oil 2 tablespoons Kahlua or other coffee flavored liqueur 2 tablespoons pure vanilla extract 7 large egg whites 1 teaspoon cream of tartar Nonstick cooking spray or oil to brush on baking pan Port Wine and Raspberry Sauce, recipe follows 1 cup fresh raspberries 1 1/2 cups nonfat yogurt 1/4 cup port wine 2 tablespoons sugar (optional) Instructions: Preheat oven to 325 degrees. Into a large mixing bowl, sift together the flour, 1 cups of the sugar, the cocoa powder, baking powder, baking soda, and salt. Make a well in the center and add the oil, Kahlua and vanilla. Do not mix. In another bowl, beat the egg whites and cream of tartar until white and foamy. Slowly add the remaining 1/2 cup sugar and continue beating until stiff peaks form. Do not overbeat. Mix 1/4 of the egg whites until well incorporated into the flour mixture. Gently fold in the remaining egg whites using a rubber spatula. Spray a 9-inch tube pan with nonstick cooking spray, or brush the inside with oil. Dust with flour and tap out the excess. Pour the batter into the prepared pan. Bang the mold on the counter to remove any air bubbles. Bake for 55 minutes, or until the top feels springy, or until a cake tester inserted into the center comes out clean. Cool the cake upright on a wire rack for 1 hour. Loosen the sides with a small, thin knife. Remove the cake from the pan and allow it to cool. Wrap airtight, or serve immediately with a light sifting of confectioners sugar accompanied by the Port Wine and Raspberry Sauce. In a food processor, blend all the ingredients until very smooth. Strain, if necessary. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling Shiraz]

" 16119,"Pineapple Upside-Down Cake 5 1/4 ounces fresh pineapple, coarsely chopped, plus 1 small ripe Golden pineapple, peeled, cored, sliced crosswise into 1/4-inch thick slices and each slice cut in 1/2 5 1/4 ounces granulated sugar 1/2 vanilla bean, split 1/2 cup water 1 cup heavy cream 1/4 teaspoon fine sea salt Pinch cl de arbol powder 5 ounces unsalted butter, at room temperature 300 grams granulated sugar (1 1/4 cups plus 3 tablespoons) 3 large eggs 165 grams cake flour (1 1/2 cups plus 2 tablespoons) 115 grams fine yellow cornmeal (3/4 cup) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1/2 cup buttermilk 1/4 cup sour cream 3 tablespoons dark rum 1 1/2 teaspoons vanilla extract 1/2 vanilla bean, seeds scraped Instructions: Preheat the oven to 350 degrees F. Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown. Leave the oven at 350 degrees F. Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel. Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced. Let cool for about 5 minutes before adding it to a blender. Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth. Strain through a medium mesh strainer into a bowl. Return the mixture to the saucepan and reduce it to a sauce consistency. Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside. Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once. Add the eggs, 1 at a time, beating until each is incorporated. Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined. Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup. Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl. Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes. Cool on a baking rack for 10 minutes, then invert onto a large platter. Let cool for 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16120,"Pappa Al Pomodoro 1 cup extra-virgin olive oil, plus extra for drizzling 1 large celery stalk, finely chopped 1 large carrot, finely chopped 1 onion, finely chopped 5 fresh basil leaves 1 loaf day old Tuscan or country-style bread, cut into small pieces 3 cups vegetable stock 1 (10-ounce) can peeled plum tomatoes, with juices Salt and freshly ground black pepper Instructions: In a large pot, heat the olive oil and throw in the celery, carrots, onions and basil. Fry up the vegetables until soft, and add the bread. Stir thoroughly until the bread has absorbed all the extra-virgin olive oil. Add a few ladles of vegetable stock and continue to stir very well. The vegetable stock helps to break down the bread, turning it into a soft, porridge-like consistency. Add the remaining broth and let it reduce. Add the peeled plum tomatoes including the juices and roughly break up tomatoes with the back of a wooden spoon. Cook for an additional 10 minutes, making sure the pappa is dense, not soupy. Taste and season with salt and pepper. Let cool to room temperature and serve with a drizzle with the best extra-virgin olive oil you can find. ","[Barolo, Chianti, Tempranillo, Garnacha]" 16121,"Almost-Famous Garden Salad 1/4 cup extra-virgin olive oil 2 tablespoons white wine vinegar 3 tablespoons Miracle Whip 1 tablespoon lemon juice 2 tablespoons grated Parmesan cheese 1/4 teaspoon garlic salt 1/2 teaspoon dried Italian seasoning 1 10-ounce bag American salad blend 1/4 red onion, thinly sliced 4 small pickled peppers, such as pepperoncini 1 small vine-ripened tomato, quartered 2 tablespoons sliced black olives 1/2 cup large croutons 1 tablespoon grated Parmesan cheese Instructions: Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth. Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16122,"Fried Red Snapper in Sweet and Sour Sauce 2 tablespoons cornstarch 6 tablespoons all-purpose flour 1 pound red snapper fillets, cut into 1 1/2-inch cubes Kosher salt Freshly ground black pepper Oil, for deep-frying Sweet and Sour sauce, recipe follows 1/4 cup small diced onions 2 tablespoons chopped fresh ginger 3 tablespoons canola oil 1/2 cup ketchup 1/2 cup duck sauce 1/4 cup rice wine vinegar 2 to 4 tablespoons raw sugar, or white, brown, or purple Kosher salt Freshly ground black pepper Instructions: Mix the cornstarch and flour together. Season the snapper with salt and freshly ground black pepper, and dredge in the flour mixture. Fill a deep pot halfway full with oil. Heat oil to 350 degrees F, and fry fish until golden, toss directly into hot sauce, and serve. Put a small saucepan over medium heat, add oil, onions, and ginger. Saute for 2 minutes. Add vinegar, sugar, ketchup, and duck sauce. Bring to a simmer for 5 minutes, add water to desired consistency if sauce is too thick. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16123,"Star Tea 1 quart water 1 family-sized tea bag 1/2 cup simple syrup (equal amounts sugar and water heated until the sugar dissolves; cool) 6 slices carambola (also referred to as star fruit) 3 tablespoons sugar Ice Instructions: Bring 1 quart of water to a boil over medium heat. Put the tea bag in the water, then turn off the heat and let the tea steep until cooled. Mix 1/2 cup simple syrup with the tea and add it to a mason jar or other type of jar. Saute the carambola fruit in a pan with the sugar on a side burner of the grill. When the fruit has caramelized remove it and add it to the jar with the tea. Pour over ice and use 1 piece of fruit for each glass as a garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16124,"Watermelon Gazpacho with Shrimp 1/2 loaf country bread (about 8 ounces) 6 cups chopped cold seedless watermelon, plus 1/2 cup diced 1 bunch scallions (1 chopped; remaining whole and trimmed) 1 large tomato, diced 1 Persian cucumber, diced 1 jalapeno pepper, diced (remove seeds for less heat) 1/3 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
Juice of 2 limes, plus wedges for serving 1/4 cup roughly chopped fresh mint Kosher salt and freshly ground pepper 1 pound large shrimp, peeled and deveined (tails left intact) 1 clove garlic, minced Instructions: Slice the bread 1/4 to 1/2 inch thick and remove the crust from all but 4 slices. Tear the crustless slices into pieces and pulse in a food processor to make coarse crumbs. Add the chopped watermelon to the food processor along with the chopped scallion, tomato, half each of the cucumber and jalapeno and 1/4 cup cold water; puree. With the machine running, gradually add 1/3 cup olive oil and the juice of 1 lime. Stir in 2 tablespoons mint, 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until ready to serve. Heat a grill pan over medium-high heat and brush with olive oil. Toss the shrimp and whole scallions with the juice of the remaining lime and 2 tablespoons each olive oil and mint, the garlic, 1/4 teaspoon salt and a few grinds of pepper. Grill the shrimp until marked, about 3 minutes. Flip and continue grilling until cooked through, about 2 more minutes. Grill the scallions until lightly charred, 1 minute per side. Brush the remaining bread slices with olive oil and grill until toasted, 1 to 2 minutes per side. Top each serving of gazpacho with the diced watermelon and the remaining cucumber and jalapeno; drizzle with olive oil. Serve with the grilled shrimp, scallions, bread and lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 16125,"Chorizo Sliders 1/2 pound Spanish chorizo, casing removed and coarsely chopped 1 3/4 pounds ground pork or beef About 1/4 cup Worcestershire sauce 1 tablespoon smoked sweet paprika, a scant palmful Kosher salt and freshly ground black pepper Extra-virgin olive oil, for drizzling 1/2 pound Manchego cheese, shredded 2 avocados 1 lemon, juiced 1 large clove garlic, pasted or grated A small handful fresh cilantro leaves, optional About 1/4 to 1/3 cup light cream 12 slider rolls or split brioche rolls Small Bibb lettuce leaves, for topping Sliced plum tomatoes, for topping Sliced small red onion, for topping Instructions: Heat a cast iron skillet or griddle over medium-high heat. Grind the chorizo in a food processor into very small crumbles. Place the ground chorizo and ground pork in a bowl and season with Worcestershire, smoked paprika, salt and pepper. Add a drizzle of extra-virgin olive oil to the meat mixture and combine. Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt. Meanwhile, place the avocados in a food processor. Add the lemon juice, garlic, cilantro, if desired, and cream, and process until very smooth and mayo-like in consistency. Serve the sliders on rolls topped with lettuce, tomato, onion, and avocado cream sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 16126,"Beet Salad with Crushed Pistachios and Robiolina 1 cup red wine vinegar 1/4 cup sugar 1 small beet, peeled and cut large dice 3 shallots, sliced 2 cups extra-virgin olive oil Pinch salt 1/4 teaspoon cracked black pepper 2 cups julienned beets 1 cup Robiolina cheese 1 bunch watercress 1/2 cup pistachios, toasted and chopped Instructions: For Beet Vinaigrette: Bring vinegar, sugar, beet and shallots to a boil and simmer until the sugar melts (about 1 minute). Remove from the heat and add olive oil, season with salt and cracked pepper. For Salad: Toss beets with the vinaigrette along with salt and pepper, to taste. Let sit while you prepare the plates. Spread a circle of cheese onto the center of each plate with the back of a spoon. Add watercress and pistachios to the beets and place on top of the circle of cheese. Once each salad is plated, finish by drizzling vinaigrette around the perimeter of the plate and sprinkle each salad with toasted pistachios. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 16127,"Macadamia Crusted Ahi Tuna 1(7 to 8-ounce) tuna fillet Salt and black pepper 1/4 teaspoon olive oil, plus 2 tablespoons Pinch thyme and tarragon 2 tablespoons medium chopped macadamia nuts 1 teaspoon very finely chopped garlic 1 teaspoon very finely chopped shallots Instructions: Rub fish with salt and pepper, 1/4 teaspoon of the olive oil, thyme, and tarragon. Press 1 tablespoon of the chopped macadamia nuts on each side. Put garlic, shallots, and 2 tablespoons olive oil in saute pan and heat on high until oil bubbles. Carefully place fish in the pan and sear about 15 seconds on each side for rare; 30 seconds on each side for medium rare. If you prefer well done fish, start at a low heat and saute until done. This preparation can be done with mahi mahi or ono too. Serve with your favorite starch and vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16128,"Rhubarb and Muscat Jelly 2 pounds rhubarb, trimmed and cut into 1/2 to 1-inch lengths 1 2/3 cups superfine sugar, plus more, if needed 1 orange, zested and juiced, plus more juice, if needed 2 cups water 8 leaves gelatin or 2 envelopes granulated gelatin About 3/4 cup Muscat wine Instructions: Preheat the oven to 375 degrees F. Put the rhubarb into a large ovenproof dish. I find a rectangular size measuring 12 by 8 by 2 inches perfect for the job. Sprinkle over the sugar, add the orange juice and zest, and 2 cups of water, and cover, either with lid or with foil. Bake for 1 hour. Take out of oven, remove lid, and let cool. Strain carefully into a large measuring cup. I find this gives about 3 cups. Put the pulp aside (you can freeze it for use in the custard or trifle). If using granulated gelatin, soften it in 1/4 cup of the Muscat, about 5 minutes. Heat the mixture in the top of a double boiler over simmering water until the gelatin has dissolved, about 1 minute, and add to the rhubarb juice. Pour the remaining Muscat into the juice to bring it up to 3 3/4 cups; if not using granulated gelatin, add the Muscat as is to the juice to the required measurement. Taste; you may want some more sugar or a squeeze more orange or, indeed, more Muscat. Lightly oil a 4-cup jelly mold by dabbing a paper towel in some suitably flavorless oil and then rubbing it over the interior of the mold. Soak gelatin leaves in a dish of cold water until softened. Put 2 ladles of rhubarb and Muscat syrup in a saucepan and bring to a boil. Squeeze out the gelatin leaves and whisk into the syrup. When they've dissolved, pour the contents of the pan back into the measuring cup. If you want to make sure everything's well enough blended, you can pour from the cup to the pan and back into the cup again. Pour into the jelly mold and place in the refrigerator to chill and set, about 6 hours or overnight. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]

" 16129,"Candied Bacon 10 strips thick-cut bacon About 1/4 cup brown sugar Instructions: Preheat oven to 400 degrees F. Position a cooling rack over a foil- or parchment-lined baking sheet (for easy clean up). Lay the strips of bacon on the rack and place in the oven to bake for 6 to 8 minutes. Sprinkle each strip with brown sugar and bake until the sugar melts and caramelizes and the bacon is crispy, another 6 to 8 minutes; don't let them burn. Remove from the pan and lay on the cooling rack to solidify and come to an eat-able temperature. Resist the temptation to eat all of them yourself. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 16130,"Sweet Spiced Nuts 1 large egg white 2/3 cup sugar Kosher salt 1 teaspoon pumpkin pie or chai spice blend 1/4 teaspoon cayenne pepper 3 cups assorted mixed nuts 2 dashes Worcestershire sauce Instructions: Preheat the oven to 275. Line a large baking sheet with parchment paper. Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the spice blend and cayenne pepper. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce. Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 16131,"3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo 1/2 cup parsley leaves, a couple of handfuls 8 cloves garlic, cracked away from skins 1 pound chorizo sausage, casings removed 1/4 cup extra-virgin olive oil 1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces Coarse salt and pepper 24 medium to large mushroom caps 1 cup dry sherry Instructions: Preheat a grill pan over medium high heat. Place parsley and garlic in food processor and chop. Heat a large, heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish. To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat. Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 16132,"Caterpillar Cupcakes Black licorice spirals, such as Haribo (for the antennae) Green-tinted fondant (for the antennae tips and caterpillar head and body) 24 yellow flat round sprinkles (for the eyes) 1 tablespoon semisweet chocolate chips, melted (for the pupils) 2 Go-To Chocolate Cupcakes 1 1/2 cups Chocolate American Buttercream 2/3 cup chocolate wafer cookies, ground in a food processor Fondant grass, for garnish, if desired Instructions: For the antennae: Unroll the licorice and cut into twelve 1 1/4-inch-long pieces. Separate the two strands of each licorice piece, leaving them attached at one end. Roll 2 small (1/4-inch) balls of green fondant for each pair of antennae and attach the balls to one end of the licorice. Enclose the remaining fondant in plastic wrap so it does not dry out. Repeat with the remaining pairs of antennae. Set aside to dry. For the head and body: Roll seven 1/2-inch balls of green fondant. Take one ball and attach a pair of antennae by sticking the licorice into it. With a small brush, dab a little water to moisten the top and attach 2 yellow sprinkles for eyes. Add pupils to the eyes by dipping a skewer into the melted chocolate and make small dots on the yellow sprinkles. Gently press the 6 remaining balls together to form the body of the caterpillar, and curve them to make it look wiggly. Moisten the top of an end ball and affix the caterpillar's head. Repeat to make 11 more caterpillars. Allow them to dry 20 minutes. To assemble: Frost each cupcake with about 2 tablespoons buttercream. Place the cookie crumbs in a small bowl; invert the cupcakes into the crumbs and press gently to adhere. Top each cupcake with a caterpillar and press them gently into the \cookie dirt\ to adhere. Garnish with fondant grass if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16133,"Prosciutto, Brie and Apricot Crostini 1 baguette, cut diagonally into 1/4-inch slices 8 ounces Brie 4 ounces thinly sliced prosciutto (about 6 slices), cut crosswise into 1/3-inch-wide ribbons 1/4 cup apricot jam 1 tablespoon chopped chives Instructions: Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes. Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil" 16134,"Tropical Jaconde Butter, for greasing 13 ounces plus 4 ounces egg whites
7 ounces granulated sugar
6 ounces almond flour
3 ounces all-purpose flour
6 ounces confectioners' sugar
1 1/2 ounces heavy cream
Handful desiccated coconut
Fruit puree of your choice
16 ounces heavy cream 16 ounces white chocolate
Instructions: For the jaconde: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and coat lightly with butter. Combine the 13 ounces egg whites and the granulated sugar and whip into a meringue with stiff peaks, using an electric mixer. Sift the almond flour, all-purpose flour and confectioners' sugar into a bowl. Add the heavy cream and the remaining 4 ounces egg whites to make a paste. Fold one-third of the meringue into the paste; once incorporated, fold in the remaining meringue. Pour into the prepared baking sheet and sprinkle the top with desiccated coconut. Bake for 15 minutes, then flip the cake out of the baking sheet and let cool. Soak the jaconde with fruit puree, making sure the sponge is wet but not soaked. For the ganache: Heat the heavy cream in a saucepan until boiling. Remove from the heat and pour into a bowl with the white chocolate. Let sit for 5 minutes, then stir until smooth. Let sit until cool, about 30 minutes. Whip the ganache with an electric mixer until thick and creamy. Spread the ganache on the cake, and slice. The cake can also be chilled. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 16135,"Easy Braised Artichokes 2 lemons 3 artichokes 3 cloves garlic, halved lengthwise 1/4 cup olive oil, divided Salt and freshly ground black pepper 1 cup chicken stock Instructions: Preheat the oven to 400 degrees F. Fill a medium bowl with water and squeeze the juice of 1 lemon in the bowl, tossing in the lemon halves as well. Rinse each artichoke and trim 1/2-inch off of the stalk. Trim 1-inch off the top of each artichoke. Then cut each artichoke in half, from stalk to tip, and remove the choke with a spoon. Remove the tough outer leaves and trim the outside of the stalk with a paring knife. Add the prepped artichokes to the bowl of lemon water to keep from browning. Slice the remaining lemon. In a baking dish large enough to place the artichokes in 1 even layer, place the slices in the dish to form a bed for the artichokes. In the center of each artichoke, add a garlic half and drizzle with half the olive oil. Sprinkle with salt and pepper, then place cut side down on top of the lemon slices. Pour the chicken stock around the sides, drizzle the remaining olive oil over the tops of the artichokes, sprinkle with salt and pepper, cover and firmly seal with aluminum foil. Bake in the oven until fork-tender and the leaves peel off easily, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16136,"Chicken Salad with Grapes and Pecans 2 cups chicken meat, cooked, chopped 1 1/2 cups California seedless table grapes, rinsed and cut in half 1/4 cup celery, diced 1 cup pecans, toasted and coarsely chopped 2 tablespoons basil, fresh, chopped 1/2 cup green onions, thinly sliced 1 cup mayonnaise 1/4 teaspoon salt 1/4 teaspoon black pepper, ground 1 tablespoon lemon Juice, fresh Instructions: Combine all salad ingredients in bowl and mix well. This works great with rotisserie chicken from the deli counter! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 16137,"Strawberry Lemon Fool Parfaits 2 cups strawberries 1/4 cup lemon juice 1/4 to 1/2 cup sugar (depending on sweetness of strawberries) 1/2 cup sliced strawberries 2 cups heavy cream 3 lemons 1 cup sugar, plus 1/4 cup 1 cup water Instructions: In a saucepan, combine the strawberries, lemon juice and sugar. Cook over medium heat until the strawberries begin to soften, about 10 minutes. Remove the pan from the heat. Place the strawberry mixture in a food processor and process until smooth. Remove the mixture from the food processor and strain through a fine mesh strainer. Mix in the sliced strawberries and place in the refrigerator. Refrigerate until very cold. With an electric mixer, whip the cream. In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream. Place in the refrigerate and chill for 4 hours. Remove the zest of the lemons using a vegetable peeler. Be careful not to get any of the white pith. Julienne the zest. Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness. In a small saucepan, combine 1 cup of sugar and the water. Bring to a boil. Add the blanched zest to the sugar syrup. Remove the sugar syrup from the heat and let the zest steep for 10 minutes. Remove the zest from the syrup and lay out on a rack. Sprinkle with the remaining 1/4 cup sugar. Top the parfaits with some of the candied lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16138,"5 Peppercorn Beef Tenderloin with Celeriac-Potato Cake Fried Garlic and Baby Spinach Saute with Basil Oil Four 7-ounce slices of filet mignon 5 peppercorn mix (2 black/2 white/2 green/2 pink/1 Szechuan) 1 cup canola oil 1 tablespoon chopped garlic 1 rosemary sprig Celeriac Potato Cake, recipe follows Fried Garlic and Baby Spinach Saute, recipe follows Basil Oil, recipe follows 1 cup demi-glace (optional) 3 cups grated potatoes (peeled then steamed, grated and chilled) 3 cups raw celeriac, grated 1/2 cup green scallions, sliced Salt and black pepper to taste 1/2 cup clarified butter or ghee 1/2 cup canola oil 6 cloves of garlic, thinly sliced 4 cups baby spinach 1/2 tablespoon Chinese vinegar Salt and white pepper to taste 2 cups basil leaves 1 cup spinach 1/2 teaspoon salt 1 cup canola oil Instructions: Coat the beef with the peppercorns and marinate in oil, garlic and rosemary for 4 hours or overnight, refrigerated. Season beef with salt and sear in a heavy pan. Turn beef over and place in 375-degree oven for 8 to 12 minutes depending on thickness of filet. Cook until medium rare. Place beef on top of a potato cake so that it will absorb the juices of the beef. Make 3 mounds of spinach around the beef and drizzle with Basil Oil and demi-glace. In a large bowl, mix together potato, celeriac and scallions. Season well. In a hot non-stick pan, liberally coat with clarified butter and cover with mix. Cake needs to get brown on this side. Drizzle a little of butter on the raw side then flip the cake over and place in a 375-degree oven to cook through. Cook about 12 minutes until hot in the middle. Slice pie shaped wedges for serving. In a wok, add canola oil and garlic and slowly heat. Eventually, the garlic will start frying. Carefully watch garlic and strain out once the garlic is light brown and crisp. Save the oil. Wipe out wok and bring to high heat. Add 1 tablespoon garlic oil and quickly stir in the spinach. Season and add back the crispy garlic and stir in the vinegar. Check for seasoning. In very salted water, blanch basil and spinach for 1 minute until very soft, yet still very green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend until the cup becomes warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 16139,"Sweet and Spiced Pecans 1/4 cup dark agave nectar 2 teaspoons freshly cracked black pepper 1 teaspoon kosher salt 1/4 teaspoon ground allspice 2 tablespoons sugar 2 cups pecans Instructions: Preheat the oven to 350 degrees F. In a medium bowl, stir together the agave, pepper, salt, allspice and sugar. Add the pecans, tossing to coat well. Spread the pecans in a shallow baking pan and bake in the middle of the oven 15 to 18 minutes. Stir and bake 7 minutes more. Transfer to a sheet of parchment paper and let cool. When cool enough to handle, break apart the pecans. What Makes This Recipe Really Sing: The sweetness of the agave and the strong pepper taste makes this a perfect cocktail nut. These also freeze beautifully. Make a double batch and when people just pop over you have a hidden treasure in the freezer for them. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 16140,"Moroccan Lamb Stew with Preserved Lemons 3 pounds boneless lamb stew meat, from the shoulder 1 teaspoon ground cumin 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon Pinch saffron threads 1 orange, zested and juiced 1/2 bunch cilantro, stems removed 3 cloves garlic 1 teaspoon kosher salt 2 yellow onions, finely chopped 1 (14-ounce) can diced tomatoes, with juice 1 cup water 1 cup pitted green Moroccan (or other) olives, chopped Minced peel of 1 preserved lemon, recipe follows, optional 10 to 12 organically grown lemons, preferably Meyer lemons Kosher salt 2 fresh or dried bay leaves, preferably Mediterranean Instructions: Trim excess fat and gristle from meat and cut lamb into 1-inch cubes. Place meat in a large bowl. In a small bowl, mix the cumin, ginger, cinnamon, and saffron; sprinkle over the meat and set aside. On a cutting board, mince together the orange zest, cilantro leaves, garlic, and salt until you have a paste. Add to the meat along with the orange juice and stir well to coat. Cover the bowl and let stand at room temperature for 2 hours, or up to overnight in the refrigerator. Transfer the mixture to a heavy pot, add the onions, tomatoes, and 1 cup water. Bring to a boil, cover, reduce heat, and simmer (or bake in a preheated 350 degree oven) until the meat is very tender, about 1 1/2 hours. Add olives and, if using, preserved lemon to the pot. Cook about 10 minutes more, then serve. Wash a 1-pint glass-canning jar and its lid with hot soapy water; rinse and dry thoroughly. Cut 6 of the lemons, 1 at a time, into quarters through 1 end without cutting all the way through the other end. You want the lemon to open out like a flower, but not to separate. Place the lemon on a large piece of parchment or waxed paper, spread quarters open and sprinkle flesh with a heaping tablespoon of kosher salt; put the lemon into the jar. Continue with remaining lemons, sprinkling salt on each. Pack the lemons in the jar tightly, filling it to the top (you may need more or less than 6 lemons, depending on their size). When you reach the top, lift the parchment and pour the excess salt from it into the jar of lemons. Slide the bay leaves down opposite sides of the jar. Juice the remaining lemons 1 by 1, adding juice to the jar, until it reaches the top. Seal jar, shake well, and let stand at room temperature, shaking well every 12 hours, for 1 week. After 1 week, transfer jar to the refrigerator, continuing to shake every day. Lemons are preserved after 3 weeks and keep up to several months in the refrigerator. To use lemons, pull out as needed and scrape away pulp. Dice peel and use as a condiment. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 16141,"Sweet Potato Hash 3 tablespoons olive oil 2 cups yams, peeled and diced 2 cups butternut squash, peeled and diced 1/2 cup red pepper, diced 1/2 cup green pepper, diced 1/2 cup onion, diced 1/2 teaspoon garlic, minced 1/4 cup fresh sage, chiffinade 1/4 teaspoon salt 1/4 teaspoon white pepper 4 ounces vegetable stock Instructions: In a heated saute pan add the olive oil, yams, squash, peppers and onions. Saute until vegetables begin to soften and brown. Add the garlic, sage, salt and pepper. Continue to saute for1 more minute. Do not burn the garlic. Add the vegetable stock and place in a preheated 350 degree oven until all vegetables are completely cooked but still maintain most of their shape and texture. The finished hash should have some moisture to it; a little stock may be added. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 16142,"Braised Pork Belly in Preserved Soya Beans 15 shallots 4 garlic cloves 1 tablespoon \tau cheo\ (yellow bean paste, which can be found at Asian specialty or Asian grocery stores) 1 teaspoon coriander powder 2.2 pounds, cut into 4 to 5 cm cube-sized portions 1 teaspoon dark soy sauce 1 teaspoon sugar 1/2 teaspoon salt 2 to 3 sliced French loaves baguette 3 red chiles 3 green chiles Instructions: Blend the shallots and garlic with water to help blend smoothly. Fry over medium heat till fragrant in oil.
Add in the tau cheo and the coriander powder and stir fry for 1 min, then add in the pork and stir fry for another 1 minute. Add 1/2 cup water, the sugar, salt and dark soy sauce and simmer over low heat until the pork is tender, 1 1/2 to 2 hours. Serve with the French loaves, red and green bird's eye chiles as garnish.
Tips: If bird's eye chiles are not available or it is too spicy for your taste, an alternative is to use jalapeno sliced thinly and garnish over the dish. 1 jalapeno should be enough for 3 to 4 persons. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 16143,"Cherry Pistachio Pinwheel Cookies 1 cup dried cherries 1 cup shelled pistachios 1/4 cup packed light brown sugar 2 sticks (16 tablespoons) salted butter, softened 1 1/2 cups granulated sugar 2 large eggs 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 3 cups all-purpose flour, plus more for dusting 1 container red, green and white sprinkles Instructions: Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.
Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.
Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.
Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.
Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.
Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 16144,"Grilled Vegetables 1 zucchini 1 yellow squash 1/2 onion 1/2 green bell pepper 1/2 red bell pepper 10 ounces carrots 3/4 eggplant 10 ounces Brussels sprouts Chopped garlic Herbes de Provence (thyme, sage, parsley, basil, lavender, and rosemary) Olive oil Instructions: Preheat a grill. Cut vegetables into 1/2-inch thick slices. Mix vegetables with a generous amount of garlic and herbes de Provence. Drizzle vegetables with olive oil. Grill vegetables on a hot grill until tender and slightly charred. ","[Syrah, Malbec, Tempranillo, Garnacha]" 16145,"Peach-Mustard Pork Chops 1 tablespoon packed light brown sugar 1 tablespoon paprika 1 teaspoon ground coriander 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon mustard powder Kosher salt and freshly ground pepper 6 bone-in pork rib chops (1 inch thick; about 4 1/2 pounds total) 1 1/2 cups apple cider vinegar 1 cup plus 2 tablespoons peach preserves 6 cloves garlic, smashed 2 tablespoons Worcestershire sauce 4 teaspoons mustard powder 3/4 teaspoon red pepper flakes Kosher salt Vegetable oil, for brushing 3 peaches, halved and pitted Instructions: Prepare the pork: Combine the brown sugar, paprika, coriander, onion powder, garlic powder, mustard powder, 1 tablespoon salt and 1/4 teaspoon pepper in a large baking dish. Pierce both sides of the pork chops with a paring knife (about 12 times per side). Add the pork chops to the dish, turning to coat with the spice rub. Cover and refrigerate at least 4 hours or overnight. Make the sauce: Combine the vinegar, preserves, garlic, Worcestershire sauce, mustard powder, red pepper flakes and 3/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until the sauce thickens slightly, about 8 minutes; let cool completely. Transfer 1/4 cup of the sauce to a separate bowl for basting. Set aside the remaining sauce for serving. Remove the pork from the refrigerator about 30 minutes before grilling. Preheat a grill to medium and lightly brush the grates with vegetable oil. Transfer the pork chops to the grill, cover and cook until lightly marked, about 4 minutes. Flip the pork chops and baste with the sauce; cover and cook 3 more minutes. Uncover and continue cooking, flipping and basting the pork chops every 2 minutes, until they are golden and well marked, about 8 more minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, brush the peaches lightly with vegetable oil and place cut-side down on the grill. Cover and grill until marked, 1 to 2 minutes per side. Serve the pork chops with the grilled peaches and the reserved sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 16146,"Southern Italian-Style Short Ribs 10 bone-in beef short ribs, trimmed of excess fat Salt and freshly ground pepper
2 tablespoons EVOO, plus more for drizzling 3 to 4 anchovy fillets 4 cloves garlic, sliced 2 bay leaves 2 onions, cut into wedges with root end attached 1 large or 2 medium bulbs fennel, cut into wedges, plus 1/2 cup fennel fronds 1/4 cup tomato paste Scant palmful chopped golden raisins Pinch ground cloves 1 bottle Nero d'Avola or other spicy red wine 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped Orange or lemon zest (or both), for garnish Shaved pecorino cheese, for garnish Ciabatta bread, for serving Instructions: Preheat the oven to 500 degrees F.
Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce. ","[Nero d'Avola, Aglianico, Montepulciano, GSM]" 16147,"Sunny's Chocolate Chip Candy Cane Cookies 1/2 cup (1 stick) salted butter, at room temperature 2/3 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg, beaten 1 1/2 cups all-purpose flour 1/2 teaspoon pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/3 cup bittersweet chocolate chips, gently chopped 1/4 cup (2 ounces) coarsely crushed red or green candy canes (4 to 5 candy canes) Instructions: Preheat the oven to 350 degrees F.
To a stand mixer, add the butter, brown sugar and granulated sugar. Blend on high with the paddle attachment until the sugar granules are less visible and the mixture is light and fluffy, about 4 minutes.
Scrape the sides with a rubber spatula, then add the egg and blend on low until combined, stopping to scrape the sides more to incorporate.
Prepare the dry ingredients. In a separate bowl, add the flour, pumpkin pie spice, baking powder and baking soda. Stir and toss with a spoon or fork.
Scrape the sides of the mixer bowl and, while off, add half of the flour mixture. Turn on low and mix until combined; this should only take 5 to 6 rotations of the paddle. Stop and scrape the sides again, then add the other half of the flour and mix on low the same way. Turn off the mixer.
Add the chopped chocolate chips and crushed candy canes. Turn the mixer back on low and blend until just combined; this should only take 3 to 4 rotations of the paddle.
Line 3 baking sheets with parchment paper. Scoop dough balls the size of golf balls, 1 tablespoon each, and place 3 inches apart on the baking sheet, about 8 cookies per sheet. Bake until the edges are set and the center is cooked through, but still soft, 13 to 15 minutes.
Cool the cookies for 2 to 3 minutes on the sheets. Then, holding the baking sheet over a wire cooling rack, remove the cookies from the sheet by gripping the baking sheet with one hand and the parchment paper on the opposite side with your other hand. Gently slide the parchment paper off the sheet with the cookies still on top, resting the parchment and cookies on the wire rack beneath until cool. This cookie removal/cooling trick takes coordination, so think about it before you do it and easy on the egg nog. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16148,"Cinnamon Peaches with Sugar Biscuits and Whipped Cream 1 tube or package store bought bake off biscuits 1/4 cup granulated white sugar 1 can sliced peaches in heavy syrup 1/2 teaspoon ground cinnamon 2 pinches ground nutmeg 1 pint heavy cream Instructions: Place biscuits on a cookie sheet and sprinkle with 2 tablespoons sugar. Bake at 425 degrees F for 10 minutes or until golden at edges. Heat peaches seasoned with cinnamon and nutmeg over low heat in a small saucepan. Beat cream and remaining 2 tablespoons sugar with hand mixer until soft peaks form. Split warm biscuits and fill with spoonfuls of warm peaches. Top with sugared biscuit top and serve with lots of fresh whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 16149,"Nectarine-Rosemary Galette with Ricotta and Honey 1 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 large egg, plus 1 egg for brushing 1 teaspoon fresh lemon juice 3 ripe nectarines or peaches (about 1 1/4 pounds), pitted and cut into 1/4- to 1/2-inch wedges 2 tablespoons honey, plus more for serving 1 tablespoon all-purpose flour 1/2 teaspoon pure vanilla extract 1/2 teaspoon roughly chopped fresh rosemary 1 tablespoon cold unsalted butter, cut into small pieces Fresh ricotta cheese, for serving Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 3 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate, 10 minutes. Meanwhile, make the filling: Toss the nectarines with the honey, flour, vanilla and rosemary in a large bowl. Spoon the nectarine mixture onto the dough, leaving about a 3-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash. Refrigerate until firm, about 20 minutes. Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet. Serve with ricotta and honey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 16150,"Lamb Chops with Pomegranate Sauce and Saffron Pilaf 2 tablespoons butter 1/4 cup orzo pasta 1 cup white rice 2 pinches saffron threads 1 3/4 cups chicken stock 1 to 2 large pomegranates or 1 cup store-bought pomegranate juice 1/2 cup red wine 2 tablespoons Worcestershire sauce 6 peppercorns 3 whole cloves 1 fresh bay leaf 1 1/2 tablespoons cornstarch 12 rib lamb chops Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 large garlic cloves, chopped 1 pound farm spinach (available in bundles rather than bags in produce section), washed and dried Freshly grated nutmeg Instructions: Preheat the broiler and arrange the oven rack 8 inches from the broiler. Heat a large sauce pot over medium heat. Add the butter and let it melt, then add the orzo and stir. Toast the pasta until golden brown, 3 minutes, then add the rice and stir to combine. Add the saffron threads and stir in the stock. Bring the liquid to a boil, then reduce the heat to a simmer and cover the pot with a tight-fitting lid. Cook the rice until tender, about 15 to 18 minutes. Meanwhile, roll the pomegranate on the counter while applying pressure for a minute. Hold the pomegranate over a small pot and cut into it with a small sharp knife; the juice will come rushing out. Squeeze the pomegranate until 3/4 to 1 cup of juice is produced. Stir in the wine, Worcestershire, peppercorns, cloves, and bay leaf. Bring to a boil, lower the heat to a simmer and reduce the liquid by half, about 6 minutes. Pour a little sauce into a small bowl, stir in the cornstarch, and then pour the mixture into the sauce. Cook until thickened, about 1 minute. Remove and discard the peppercorns, whole cloves and the bay leaf. Arrange the chops on a broiler pan and season with salt and pepper, to taste. Broil for 3 to 4 minutes, or only 1 minute on each side for pink centers. When the chops go into the broiler, heat the extra-virgin olive oil in a medium skillet over medium heat. Add the garlic and stir for 2 minutes, then add the spinach and let it wilt. Season with salt, pepper, and nutmeg, to taste. Arrange 3 chops on each serving plate. Drizzle with pomegranate sauce, and serve the saffron pilaf and wilted spinach alongside. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 16151,"Healthy No-Bake Peanut Butter Cheesecake Bars Nonstick cooking spray 4 ounces semisweet chocolate, coarsely chopped 3 tablespoons unsalted butter 9 chocolate graham crackers Cheesecake: One 1/4-ounce package unflavored gelatin Two 8-ounce packages low-fat cream cheese 1 cup low-fat buttermilk 1/3 cup creamy natural peanut butter 1/3 cup packed light brown sugar 1 teaspoon pure vanilla extract Pinch of kosher salt 2 tablespoons honey-roasted peanuts, finely chopped Instructions: For the crust: Line an 8-inch square pan with foil so it overhangs on two sides and lightly spray the foil with nonstick cooking spray. Put the chocolate and butter in a medium microwave-safe bowl and microwave, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute. Put the graham crackers in a food processor and process until finely ground. Add the melted chocolate mixture and process until the mixture is the texture of very wet sand. Press the crust into the bottom of the prepared pan, cover and refrigerate while preparing the cheesecake layer. For the cheesecake: Clean out the food processor bowl. Sprinkle the gelatin over 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Microwave the dissolved gelatin, stirring every 10 seconds, until melted. Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt and melted gelatin in the food processor and process until smooth and the sugar has dissolved. Rub a little of the mixture between your fingers, if it is still gritty then continue to process. Pour the cream cheese mixture over the crust and spread evenly with an offset spatula. Sprinkle the top with the peanuts. Wrap the pan loosely with plastic wrap and refrigerate until the cheesecake layer is set, about 2 hours. The bars can be assembled and refrigerated overnight. Cut into 12 bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16152,"Artichoke Bisque 4 Roma tomatoes 1 red bell pepper 4 whole artichoke hearts, on skewer Vegetable oil 1 tablespoons butter 1 small onion, chopped 4 large garlic cloves, minced 1 1/2 cups vegetable stock 1 cup cream Several sprigs cilantro, leaf only, chopped 1 tablespoon cornstarch 1/2 cup water 1/2 teaspoon salt Pinch freshly ground black pepper Suggested garnishes are Cotija or Manchego cheeses, toasted pumpkin seeds or pine nuts. Instructions: Preheat a grill. Coat the tomatoes, bell peppers and artichoke hearts lightly with oil, place on grill just away from the hottest spot. Turn occasionally with tongs to sear all surfaces. Remove to a dish to let cool. Reserve any juices that accumulate. In a large saucepan, saute onion and garlic with butter over medium heat, stirring. In a food processor, small chop the grilled vegetables. In saucepan with onion/garlic mixture, add vegetable stock, cream, grilled vegetables, and cilantro. Bring to simmer, stir to heat evenly. Combine cornstarch and water in a small separate bowl. Slowly add to saucepan while stirring to combine. The sauce will thicken slightly in 1 to 2 minutes to desired consistency. Add more cornstarch or water if necessary. Add salt, dash with pepper, to taste. Serve with suggested garnishes, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16153,"Roller Coaster Reuben Burgers 1 cup diced onion 1/4 cup oil 1 1/2 pounds ground beef 2 cups Thousand Island dressing 1 cup whole milk 4 gloves garlic minced 6 eggs, beaten Pinch salt and freshly ground black pepper 1 pound sharp Cheddar, cut into 1-inch thick strips 1 cup BBQ sauce Butter cooking spray 12 slices marble rye bread, for serving Tomato slices, for serving Lettuce, for serving 4 dill pickles Instructions: Preheat the oven to 350 degrees F. Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool. Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet. Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf. Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed. Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 16154,"Egg Noodles with Garlic and Herbs 8 ounces wide egg noodles 1 1/2 tablespoons unsalted butter 1 tablespoon olive oil 1 large garlic clove, minced Salt 1/4 cup fresh parsley, minced or 2 tablespoons chives or basil, minced Instructions: Bring a stockpot of water to a boil. Drop in the noodles and cook, stirring frequently, until al dente, about 5 to 7 minutes. Melt the butter with the oil in a small skillet or saucepan. Add the garlic and cook about 1 minute, or until hot throughout but not at all colored. Immediately remove the pan from the heat. Drain the noodles in a colander and return to the pot. Pour on the garlic butter and toss well. Add the salt and parsley, and toss again. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16155,"Frosty the Caramel Apple Pie 1-1/2 oz. vodka or tequila 1 oz. Hiram Walker Butterscotch Schnapps 1-1/2 oz. apple cider 1 tsp. fresh lemon juice Apple slice for garnish Crushed graham crackers Instructions: First, rim the lip of a chilled cocktail glass with your crushed graham crackers. Pour all the liquid ingredients into a cocktail shaker filled with ice. Shake well. Strain into your chilled cocktail glass. Garnish with an apple slice. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 16156,"Bobbing for Apples Punch 5 lemons 1/2 cup sugar 2 cinnamon sticks 2 whole cloves 2 1/2 cups white cranberry juice, chilled 1 cup vodka, bourbon or rye whiskey, chilled (optional) 1 750-ml bottle nonalcoholic sparkling apple cider, chilled 6 to 8 small apples Instructions: Remove 6 wide strips zest from 1 lemon with a vegetable peeler. Juice all the lemons to make 3/4 cup juice; refrigerate the juice. Bring 2 cups water, the sugar, lemon zest, cinnamon sticks and cloves to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer 5 minutes. Let cool, then strain through a fine-mesh sieve into a large liquid measuring cup or bowl. Refrigerate until cold, at least 1 hour and up to 1 day. Combine the spiced syrup, cranberry juice and lemon juice in a large punch bowl. Stir in the liquor, if using, then top with the sparkling apple cider. Add the apples. Serve over ice. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 16157,"Run for the Roses Cheesecake 1 1/2 cups pecans 1 1/4 cups superfine sugar 3 tablespoons unsalted butter, melted 24 ounces cream cheese, at room temperature 2 large eggs 1 tablespoon pure vanilla extract 4 teaspoons rose water 1 pound strawberries, sliced 2 tablespoons honey 1 tablespoon fresh lemon juice Instructions: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet; bake until toasted, 6 to 8 minutes. Let cool, then transfer to a food processor. Add 1/4 cup sugar and pulse until coarsely ground. Drizzle the butter into the food processor and pulse until the mixture looks like wet sand. Press into the bottom of a 10-inch springform pan and bake until just beginning to brown, 10 to 12 minutes. Remove from the oven and set aside. Put 1 cup of water in a baking dish and place in the lower third of the oven. This will create a sauna effect for your cheesecake to bake in. Beat the cream cheese with a stand mixer until smooth. Add the remaining 1 cup sugar and mix until just combined, 2 to 3 minutes (don't overmix). Using a rubber spatula, scrape down the sides of the bowl. Add the eggs, one at a time, scraping the bowl after each addition. Add the vanilla and 3 teaspoons rose water and mix until smooth, about 1 minute. Pour into the crust. Place on the middle oven rack (above the water bath) and bake until the center is just set but still jiggles, about 35 minutes. Turn off the oven; let the cheesecake cool with the oven door cracked, 1 hour. Remove from the oven, cover and refrigerate until cool, about 4 hours. Meanwhile, combine the strawberries, honey, lemon juice and the remaining 1 teaspoon rose water in a bowl. Cover and set aside while the cheesecake cools. Slice the cheesecake; top with the strawberries. Eat while cheering on your favorite horse! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16158,"Strawberry Rhubarb Crostata 1 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons sugar
1/2 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
6 to 7 tablespoons ice-cold water
12 ounces rhubarb (about 3 large stalks), sliced 1/2 inch thick 1 tablespoon unsalted butter
1/3 cup sugar
2 cups quartered strawberries
2 tablespoons cornstarch
1 large egg (for the egg wash)
Instructions: For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add the water and pulse until the dough comes together. Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour and up to 1 day. Put the dough on a lightly floured piece of parchment paper and roll out to a 12-inch round. Refrigerate until firm, about 20 minutes. Preheat the oven to 425 degrees F. For the filling: Combine the rhubarb and butter in a skillet over medium heat. Saute until the rhubarb is slightly softened, about 3 minutes. Toss with the sugar. Put the strawberries in a bowl and add the softened rhubarb. Sprinkle the cornstarch over top and toss together. Put the parchment paper with the dough on a flat baking sheet or on the underside of a rimmed baking pan. Spread the filling out on the dough, leaving a 1 1/2-inch border, then flip the edges over the filling. Beat the egg with 1 tablespoon water in a small bowl. Brush the crust lightly with the egg wash. Bake until the crust is golden brown, 30 to 40 minutes. Cool on the baking sheet, then carefully transfer to a serving plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 16159,"Jerk Seasoning 1 tablespoon allspice 1/4 teaspoon ground cinnamon 1/4 cup light brown sugar 1 teaspoon red pepper flakes 1/4 teaspoon ground cloves 1/4 teaspoon ground cumin 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 tablespoons canola oil Instructions: In a medium bowl, combine all ingredients with 2 tablespoons of canola oil. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 16160,"Crunch Crazy Asparagus Spears 1 pound medium asparagus (about 20 spears) 2 egg whites Kosher salt and freshly cracked black pepper 1 tablespoon mayonnaise
2 cups panko breadcrumbs 1/2 cup grated Parmesan 1 teaspoon Italian seasoning 1 teaspoon paprika Extra-virgin olive oil Instructions: Preheat the oven to 425 degrees F.
Prepare the asparagus by trimming off the tough woody stem.
Set up a breading station by whipping the egg whites and mayonnaise together (the mayonnaise helps the whites stick to the asparagus). Sprinkle with some salt and pepper.
In a separate, dish add the panko, Parmesan, Italian seasoning and paprika. Sprinkle with salt and pepper and mix. Dip each asparagus spear in the egg wash and then coat evenly in the seasoned panko breadcrumbs. Place the spears on a wire rack over a baking sheet and lightly drizzle with some olive oil (this will help them crisp up).
Bake until golden and crispy, 15 to 17 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 16161,"Feel Good Sweet Potato Stew 1/4 cup oil (I'm using olive) 2 cloves garlic, sliced 1 onion, cut into large dice (I'm using yellow) 4 sweet potatoes, cut into large dice 2 tablespoons ground turmeric 1 tablespoon ground coriander 1 tablespoon coarse black pepper One 28-ounce can tomato product, such as sauce, diced, crushed, etc. (I'm using crushed) One 15-ounce can beans, rinsed (I'm using black) 1 can unsweetened milk (I'm using coconut milk) 1 cup liquid (I'm using vegetable stock) 1 cup nuts (I'm using walnuts) Salt 1 lime, cut into wedges Fresh cilantro, if you have it, for serving Couple shakes favorite hot sauce, optional Instructions: Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed. Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 16162,"Ham and Vegetable Gratin 4 tablespoons unsalted butter 1/4 pound low-sodium ham, chopped (about 3/4 cup) 3 tablespoons whole-wheat flour 1/2 teaspoon dried thyme 1 1/2 cups fat-free low-sodium chicken broth 2/3 cup low-fat (2 percent) milk 3/4 cup panko breadcrumbs 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper 1 small onion, chopped 2 large Yukon gold potatoes (about 1 pound), diced 1 10-ounce package frozen mixed peas and carrots
1 10-ounce package frozen mixed peas and carrots Instructions: Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a large ovenproof skillet over medium-high heat. Add the onion, potatoes and frozen peas and carrots and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the ham, flour and thyme and cook, stirring, until combined. Stir in the chicken broth and bring to a boil, then stir in the milk and simmer until slightly thickened, about 3 minutes. Transfer the skillet to the oven and bake until the potatoes are tender, about 20 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. Add the panko, parsley and 1/8 teaspoon each salt and pepper and cook, stirring occasionally, until the panko is slightly toasted, about 4 minutes. Scatter over the ham and vegetable mixture; let rest 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16163,"Country Style Eggs Benedict 1 pound bulk breakfast sausage 3 tablespoons all-purpose flour
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 Buttermilk Biscuits, recipe follows 4 slices American cheese 4 hash brown patties, cooked according to package instructions 4 fried eggs Chopped fresh chives, for garnish
Nonstick cooking spray, for the baking sheet 2 1/2 cups all-purpose four, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, 1 stick cubed and chilled and 1/2 stick at room temperature
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 teaspoon baking soda
1 cup buttermilk
Instructions: Preheat the oven to 350 degrees F. For the sausage gravy: In a large skillet, cook the sausage over medium heat, breaking it up with a wooden spoon into crumbles until cooked through, 8 to 10 minutes. Stir in the flour and cook about 2 minutes over medium-low heat. Whisk in the milk and cook until the sauce begins to thicken. Season with salt and pepper. For the eggs: Cut each Biscuit in half and place the bottom halves on a baking sheet. Place a slice of American cheese on each bottom half, then bake just until the cheese is melted, 5 to 8 minutes. Top each with a hash brown patty, a generous spoonful of sausage gravy, one egg and the chives. Top each with the remaining biscuit half and serve warm. Preheat the oven to 400 degrees F. Grease a baking sheet. In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Stir in the baking powder, salt, sugar, and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.) Dust a clean work surface with flour, then coat your palms and rub some flour on a rolling pin. Turn out the dough on the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, then cut out the biscuits. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone. Place the biscuits on the baking sheet and bake until the tops are golden brown, 10 to 12 minutes. While the biscuits are still hot, brush some of the remaining butter on each biscuit. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16164,"Champagne Peach and Mint Soup 1 bottle dry Champagne 6 large fresh peaches, peeled and sliced 1/8 teaspoon salt 4 large sprigs fresh mint, left intact but well washed and dried in a salad spinner or with paper toweling White pepper 2 tablespoons creme fraiche 12 small sprigs fresh mint, for garnish Instructions: Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs. ","[Bubbly wines such as Prosecco, Cava, and Sparkling Shiraz]" 16165,"Pizzoccheri 2 3/4 cups all-purpose flour, plus more for dusting 3/4 cup buckwheat flour 3 large eggs 3 tablespoons extra-virgin olive oil Instructions: Mix the flours in a bowl and make a well in the middle. Beat the eggs, olive oil and 6 tablespoons cold water in a measuring cup and pour into the well. Stir with a fork. Cut the dough into 6 pieces; wrap 5 pieces in plastic. Roll out 1 piece into a 12-by- 18-inch rectangle on a floured surface (about 18-inch thick). Turn the dough out onto a floured surface and knead until smooth, 5 minutes.Wrap in plastic wrap and let rest at room temperature, about 30 minutes. Cut crosswise into 1/2-inch-wide strips, then cut the strips in half. Toss the pasta with flour on a baking sheet. Repeat with the remaining dough. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 16166,"Shrimp Pad Thai 8 ounces flat Thai rice noodles 1/4 cup fish sauce 1/4 cup raw or turbinado sugar 1 to 2 tablespoons hot Asian chili sauce (sambal oelek or sriracha) 2 tablespoons fresh lime juice, plus lime wedges for garnish 1/4 cup vegetable oil 1 pound large shrimp, butterflied with the shells on 4 large cloves garlic, chopped 1 12-ounce package extra-firm tofu, cut into 1/2-inch cubes 6 radishes, cut into thin strips 4 scallions, halved lengthwise and cut into 1-inch pieces 1/2 cup roasted salted peanuts, coarsely chopped 2 cups bean sprouts 2 jalapeno peppers (red and green), seeded and thinly sliced into strips Instructions: Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly). Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy. Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce). Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 16167,"Deconstructed Roasted Tomato Grits and Shrimp, with Sauteed Baby Mustard Greens and Bacon \Confit
Bacon Confit: 2-pound piece thick-slab bacon, rind removed, cut into lardons 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon freshly ground black pepper 1 teaspoon ground dried thyme 4 ounces bacon fat, cut into pieces Aged sherry vinegar Finely chopped fresh flat-leaf parsley, for garnish Roasted Tomatoes: 3 tablespoons olive oil 2 teaspoons finely chopped fresh thyme leaves Kosher salt and freshly ground black pepper 2 cups cherry tomatoes Pinch sugar Cheese Grits: 2 cups milk 2 cups stone-ground yellow grits 1 1/2 cups grated aged white Cheddar 1/2 cup freshly grated Pecorino-Romano Hot water to thin grits, if necessary Sauteed Baby Mustard Greens: 2 tablespoons unsalted butter Pinch red pepper flakes 1 clove garlic, thinly sliced 1 pound baby mustard greens, washed Shrimp: 2 tablespoons olive oil 16 colossal shrimp (15 and under) shelled and deveined, tail on Instructions: For the bacon confit: Blot the bacon with paper towels and place in a small roasting dish Combine the cinnamon, cloves, pepper and thyme in a small bowl. Rub the bacon with the spice mixture. Cover and refrigerate for at least 8 hours and up to 12 hours. Melt the bacon fat in a medium saucepan over medium-low heat. Add the bacon and cook slowly until golden brown and crisp on one side, about 10 minutes. Turn the bacon and increase the heat to medium-high. Cook the bacon until crisp, about 10 more minutes. Remove with a slotted spoon to a bowl, drizzle with a splash of vinegar and garnish with parsley. Reserve the bacon fat for the mustard greens. For the roasted tomatoes: Preheat the oven to 325 degrees F. Mix together the oil, thyme and some salt and pepper. Place the tomatoes in a baking dish and drizzle with the oil mixture. Then sprinkle with the sugar. Bake the tomatoes until they are completely softened and start to wrinkle, 30 to 40 minutes. For the cheese grits: Bring 6 cups of water and the milk to a boil in a medium saucepan and season with salt and pepper. Slowly whisk in the grits and bring back to a boil. Reduce the heat to medium and cook, whisking constantly. Cook until mixture is thick and tender, about 30 minutes, adding more water, if needed. Mix in the Cheddar and Pecorino-Romano until thoroughly incorporated. Season with some salt and pepper. Cover and keep warm until ready to serve. For the sauteed baby mustard greens: Heat the butter and 2 tablespoons of the reserved bacon fat in a large saute pan over medium heat. Add the red pepper flakes and garlic and cook until the garlic is softened, about 1 minute. Add the mustard greens and season with salt and pepper. Toss just to coat with the fat. Add a splash of water and cook until the greens are just wilted, about 2 minutes. For the shrimp: Heat the oil in a large saute pan over high heat until it begins to shimmer. Add 8 to 10 shrimp, sprinkle with salt and pepper. Cook until well-seared and crisp but just cooked through, about 2 minutes per side. Repeat with the remaining shrimp. On a serving platter or individual plates, spoon and slightly spread a mound of hot grits (if they have gotten too stiff, thin them a bit by whisking in hot water over low heat). Spoon the tomatoes on top, then add the greens and bacon. Top with the shrimp. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16168,"Pork Skewers with Avocado Tzatziki 1/2 cup plus 3 tablespoons olive oil 1/4 cup fresh lemon juice 1/4 cup fresh orange juice 1/2 teaspoon dried chili flakes 1 teaspoon chili powder 2 tablespoons minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 pounds boneless pork, cut into 1 1/2-inch strips or cubes 2 whole oranges, cut into wedges for the skewers 3 lemons, cut into wedges for the skewers 6 pita pocket rounds, sliced into two half-moon shapes Iceberg or Romaine lettuce, shredded Avocado Tzatziki, recipe follows 1 tablespoon fresh lemon juice 1/2 cup extra-virgin olive oil 1 large clove garlic, minced 1 teaspoon kosher salt 2 cups plain yogurt (or low-fat) 1 medium cucumber, peeled, seeded and grated (about 1 cup) 1 avocado, halved, pitted and diced small Instructions: To make the marinade: In a large glass bowl, whisk together the olive oil, lemon juice, orange juice, chili flakes, chili powder, garlic, salt, and black pepper. Add in the pork and toss to coat. Cover the bowl and refrigerate for at least 30 minutes (although I prefer to marinate for 3 hours or overnight). Soak the wooden skewers in a shallow pan of water for at least 1 hour. Remove the pork cubes from the marinade. Thread 3 or 4 pieces of marinated pork on the skewers, alternating the pork with small wedges of lemons and oranges. Place the skewers on an area of the grill with no direct flame. Continue to brush marinade during grilling, until the meat is browned, about 8 to 10 minutes, turning occasionally or to desired doneness. Transfer the pork from the skewers and place in pita pockets. Top the pork with shredded lettuce and avocado tzatziki.; In a large bowl, whisk together the lemon juice, olive oil, garlic and salt. Whisk in the yogurt. Add the grated cucumber, diced avocado and mix well. Cover the mixture and chill for at least 1 hour.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16169,"Coconut Cilantro Rice with Peas and Cashews 1/2 cup coconut 1 tablespoon canola oil 2 cups jasmine rice 3 cups chicken stock 1 (15-ounce can coconut milk 1/4 cup chopped cilantro leaves 1/3 cup roughly chopped cashews 1 cup frozen peas 1 teaspoon salt Instructions: In a large stock pot, over medium-high heat, add the coconut and lightly toast. Remove to a small bowl and set aside. In the same pot, add the oil and the rice and saute until the rice is just starting to brown, about 6 to 8 minutes. Add the chicken stock and the coconut milk and stir to combine. Reduce the heat to a low simmer, cover and cook for 15 minutes. Remove from heat and stir in the cilantro, cashews and peas. Season with salt and transfer to a serving bowl. Garnish with the toasted coconut and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 16170,"Broccoli and Cauliflower Gratin Mac n Cheese Salt 1 small head or bundle broccoli, trimmed into florets 1 small head cauliflower or half a large head, trimmed and cut into florets 1 pound whole-wheat macaroni or penne or other short cut pasta 2 cups sour cream or reduced-fat sour cream 1 tablespoon Dijon mustard 1/3 cup finely chopped chives 2 cloves garlic, peeled and grated or crushed into paste A few drops hot sauce Freshly ground black pepper 2 1/2 cups grated extra-sharp Cheddar Instructions: Bring a large pot of water to a boil over medium heat. Salt the water and add the broccoli and cauliflower florets. Boil the vegetables for 5 minutes, then remove them with a spider or a strainer and drain. Add the pasta to the water and undercook by about 2 minutes, drain. Meanwhile, combine the sour cream in a large bowl along with the mustard, chives, garlic, hot sauce and salt and pepper, to taste. Add the pasta and cauliflower and 2/3 of the cheese. Stir to combine, then transfer it to a casserole or baking dish and cover with the remaining cheese. Cool and chill for a make-ahead meal. To heat and eat, put the casserole on baking sheet and bake it in the middle of a preheated 375 degree F oven until deeply golden and bubbly, about 40 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16171,"Creamy Chorizo Queso Dip 4 ounces fresh chorizo, casings removed, crumbled Olive oil, as needed 1 small red onion, chopped 1 clove garlic, finely chopped 5 teaspoons all-purpose flour 1/2 cup Mexican lager-style beer, such as Negra Modelo 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice 3/4 cup milk 4 ounces Monterey Jack cheese, finely diced (about 1 cup) 4 ounces whole-milk mozzarella, finely diced (about 1 cup) 2 tablespoons chopped cilantro Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping Instructions: Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 16172,"Tuna Burgers with Ginger and Soy 1 1/2 pounds fresh tuna steak 2 cloves garlic, chopped 2 inches fresh ginger root, minced or grated 3 tablespoons tamari dark soy sauce 2 scallions, chopped 1/2 small red bell pepper, finely chopped 2 teaspoons sesame oil -- eyeball the amount 2 teaspoons grill seasoning blend (recommened: Montreal Steak Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon coarse salt -- eyeball it 1 tablespoon light-in-color oil, such as canola, safflower or peanut oil 1/2 pound shiitake mushrooms, coarsely chopped Coarse salt 4 sesame kaiser rolls, split 1 jar, 8 ounces, mango chutney 4 leaves red leaf lettuce 1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen brand) -- Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted Exotic root vegetable chips (recommended: Terra brand), to pass at table, optional pickled ginger, optional plate garnish Instructions: Preheat a nonstick griddle or a grill pan to high heat. Cube tuna into bite size pieces and place in a food processor. Pulse the processor to coarse-grind the tuna; it should take on the consistency of ground beef or turkey. Transfer tuna to a bowl. Combine ground tuna with garlic, ginger, dark soy sauce, scallions, red bell pepper, sesame oil, seasoning blend and black pepper. Form 4 large patties, 1 1/2 inches thick. Drizzle patties on both sides with light-in-color oil, such as canola, safflower or peanut oil. Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes each side for well done. Preheat broiler. In a medium nonstick skillet over high heat, saute fresh shiitakes for 2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a slow stream. Season mushrooms with salt and pepper. Open up the rolls and lightly toast them under the broiler. Spread mango chutney on the bottom of each bun. Top with tuna burger, shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot mustard on bun tops and set them in place. Serve with exotic chips and pickled ginger, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16173,"London Broil and Portobello Sandwich 1 1/2 pound London broil 1/2 cup olive oil, plus more for brushing steak Salt and pepper 1/4 cup balsamic vinegar 4 portobello mushroom caps, cut in slices 1 Vidalia onion, cut in rings 1/2 cup mayonnaise 1 tablespoon grated horseradish or grainy mustard 1/2 cup chopped fresh parsley 1/2 lemon, juiced 4 pieces ciabatta bread, split horizontally 1/4 pound Fontina, sliced 1/3 cup (packed) coarsely chopped arugula leaves Instructions: Preheat oven broiler for 5 minutes. Brush both sides of London broil with olive oil and season with salt and pepper. Place the steak on a broiler pan and broil about 4-inches from the heat source, about 5 minutes per side. Lay the portobellos and onions in a single layer on a sheet pan lined with aluminum foil. Drizzle with oil and vinegar then put in the oven and roast for 10 minutes. Remove the steak to a cutting board. Let rest for 5 minutes then slice the steak thinly against the grain. In a small bowl, combine mayonnaise, horseradish, parsley, and lemon juice. Spread mayonnaise mixture on both sides of the split ciabatta. Lay several slices of steak on the bread and mound with a bit of mushrooms and onions. Cover with a couple of slices of cheese. Garnish with arugula, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 16174,"Costolette Alla Milanse with Melanzone Fritti 4 (12-ounce) boneless veal chops, pounded very thin Salt and ground pepper 1/2 cup flour 3 cups white bread crumbs 2 tablespoons chopped fresh basil 1 tablespoon chopped oregano 4 whole eggs, lightly beaten 1/2 cup olive oil 1/2 cup unsalted butter 1 tablespoon capers 2 tablespoons chopped parsley 2 limes, juiced Salt and pepper Fried Eggplant, recipe follows 2 medium-size eggplants, peeled and cut into 1/2-inch cubes Salt and freshly ground black pepper 1/2 cup all-purpose flour 1 quart canola oil 1/2 cup balsamic vinegar 1/2 cup extra-virgin olive oil Sea salt Instructions: Breading the veal chops: Season pounded veal chops with salt and fresh ground pepper and dust with flour. Combine bread crumbs, basil, and oregano. Dip veal chops in lightly beaten eggs and place in bread crumb mixture. Saute breaded veal chops over medium-high heat in preheated saute pan with olive oil until golden brown on each side. Remove veal chops from saute pan and place on paper towels to drain excess oil. In a hot saute pan, brown the butter. Add capers, parsley, and lime juice. Drizzle sauce over veal chops and serve with fried eggplant. Season eggplant cubes with salt and freshly ground pepper. Dust eggplant with flour, shaking off excess. Deep-fry in hot canola oil until golden brown. Remove eggplant from oil and place on paper towels to drain excess oil. Place on platter with breaded veal chop. Drizzle with balsamic vinegar and extra-virgin olive oil. Season with ground sea salt.; ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 16175,"Black Bean Stoup and Southwestern Monte Cristo Sandwiches 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, chopped 3 ribs celery with greens, chopped 1 large onion, chopped 1 jalapeno pepper, seeded and chopped 1 fresh bay leaf or 1 large dried bay leaf 1 red bell pepper, seeded and chopped Four 15-ounce cans black beans 2 to 3 tablespoons plus 2 teaspoons hot sauce 2 tablespoons ground cumin, a couple of palmfuls 1 1/2 teaspoons ground coriander, 1/3 palmful Salt and freshly ground black pepper 4 cups chicken or vegetable stock One 15-ounce can diced tomatoes, diced tomatoes with peppers and onions, or stewed tomatoes 1/2 lime, juiced 8 slices white sandwich bread 1/2 cup hot pepper jelly or chili sauce, tomatillo or tomato salsa, taco sauce - whatever you have on hand 8 slices baked honey ham, from the deli counter 8 slices pepper jack cheese, from the deli counter 8 slices smoked turkey, from the deli counter 2 eggs, beaten Splash of milk 1 tablespoon unsalted butter 1/2 cup sour cream 2 to 3 scallions, chopped Instructions: Heat a medium soup pot over medium-high heat. Add the oil to the hot pot, then the garlic, celery, onions, jalapeno and bay leaf. Cook 3 to 4 minutes, and then add the bell peppers and continue to cook. Drain 2 cans of beans and add them. Use a fork to mash up the beans in the remaining cans. Stir the mashed beans into the pot and season with 2 to 3 tablespoons hot sauce, the cumin, coriander, salt and pepper. Add the stock and tomatoes to the stoup and bring to a bubble. Reduce the heat to low and simmer, about 15 minutes. Add the lime juice. Remove and discard the bay leaf. While stoup cooks, make the Monte Cristos. Spread the bread with a light layer of hot pepper jelly. Build the sandwiches using 2 slices each of ham, cheese and turkey per sandwich. Beat the eggs with the milk and the remaining 2 teaspoons hot sauce. Sprinkle the eggs with a little salt. Heat a griddle pan or nonstick skillet over medium heat. Melt the butter in the skillet. Dip each sandwich in egg coating and cook 3 to 4 minutes on each side to melt the cheese and warm the meats through. Ladle up the black bean stoup and top with the sour cream and scallions. Cut the Monte Cristos corner to corner and serve halves alongside the stoup for dipping and munching. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 16176,"Stir-Fried Asparagus and Basil with Spicy Orange Sauce 1/3 cup orange juice 1 1/2 tablespoons soy sauce 1/2 teaspoon hot red pepper flakes, or more to taste 1 1/2 pounds asparagus 4 teaspoons roasted peanut oil 2 medium garlic cloves, minced 1 tablespoon minced fresh gingerroot 1/2 cup packed fresh basil leaves Instructions: Combine the orange juice, soy sauce, and hot red pepper flakes in a small bowl and set aside. Snap off the tough ends of the asparagus. If the asparagus are thin, cut them on the diagonal into 2-inch pieces. If the asparagus are average or thicker, cut the spears in half lengthwise and then on the diagonal in 2-inch pieces. Heat 1 tablespoon of the oil in a large nonstick skillet set over high heat. When the oil is shimmering but not smoking, add the asparagus and stir-fry for 2 minutes. Push the asparagus to the sides of the pan and place the garlic and ginger in the center. Drizzle the remaining 1 teaspoon oil over the garlic and ginger. Cook until fragrant, about 20 seconds. Add the orange juice mixture, toss to coat well, and cover. Cook until the asparagus are tender, 2 to 3 minutes, depending on the thickness of the spears. Remove the cover and add the basil. Stir-fry until the sauce has reduced to a thick glaze, about 30 seconds. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 16177,"Spinach Gratin 3 tablespoons/45 ml butter, plus more for greasing 2 pounds/1 kg baby spinach 1 onion, chopped 1 clove garlic, minced 2 tablespoons/30 ml all-purpose flour 1 cup/250 ml 35-percent cream 1 cup/250 ml milk 2 cups/500 ml grated Emmental cheese Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F (200 degrees C). Butter an 8 cup (2 l) gratin dish. In a skillet over medium-high heat, warm 1 tablespoon butter. Add the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Press out any excess water. Transfer to a large bowl. In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the onions and cook, stirring, until translucent but not brown, about 5 minutes. Add the garlic and then the flour and cook, stirring constantly, until nutty and just golden, about 1 minute. Slowly whisk in the cream and milk and continue cooking until thickened, about 3 minutes. Remove from the heat and stir in half of the cheese until melted. Fold the sauce into the spinach and season with salt and pepper. Transfer to the prepared gratin dish and top with the remaining cheese. Bake until the gratin is golden brown on top, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16178,"Red cl Crusted Filet Mignon with Ancho cl Mushroom Sauce 2 tablespoons olive oil 1/2 medium red onion, finely diced 1 tablespoon finely chopped garlic 2 cups red wine 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/4-inch thick 1/2 pound cremini mushrooms, stems removed and caps sliced 1/4-inch thick 1/2 pound portobello mushrooms, stems removed and caps slice 1/4-inch thick 3 cups chicken stock 1/2 cup ancho puree 2 tablespoons chipotle puree 2 tablespoons honey Salt and freshly ground pepper 2 tablespoons New Mexico red cl powder 1/4 teaspoon cl de arbol powder 1/2 teaspoon pasilla cl powder 1 tablespoon cracked black peppercorns 1 tablespoon brown sugar Kosher salt 4 filet mignons, 1 to 1 1/2 inches thick Instructions: For the sauce: Heat the oil in a large saucepan over medium high heat, add the onion and garlic and cook for 3 minutes. Raise the heat to high, add the wine and cook until dry. Reduce the heat to medium, add the mushrooms, cook until lightly browned and soft, and add the stock. Raise the heat to high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes. Whisk in the ancho puree and chipotle and cook for 5 minutes more. Add the honey and salt and pepper to taste. For the steak: Combine all the ingredients together in a medium bowl. Brush a large saute pan or grill pan with oil and heat over high heat until almost smoking. Dredge each steak on 1 side in the pepper mixture and cook, pepper-side down for 1 minute, or until brown and crisp. Turn the meat over, reduce the heat to medium, and cook for 3 to 4 minutes more, until done to your liking. Serve with the Ancho cl Mushroom Sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 16179,"Creamed Spinach Extra-virgin olive oil 1 tablespoon unsalted butter 1 onion, minced 2 garlic cloves, minced 2 pounds fresh baby spinach, stemmed 1/2 cup heavy cream 1/2 teaspoon grated fresh nutmeg Sea salt and freshly ground black pepper Instructions: Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16180,"Ginger Beer 6 ounces fresh ginger root 4 quarts boiling water Juice and zest of 2 limes 2 ounces cream of tartar 1 fresh cake yeast (0.6ounces) 1/3 cup warm water 2 1/4 pounds granulated sugar 1/2 cup dark rum (optional) Instructions: Wash ginger root but do not peel. Chop roughly and process in food processor until reduced to a textured paste. Put ginger in a large non reactive container and pour boiling water over it. Stir in the lime juice, zest and cream of tartar. Cover and stir occasionally as mixture cools. When lukewarm, mix the yeast with the warm water, pressing out lumps, and add to container. Cover and let stand for 6 hours. Stir the sugar into the ginger beer until completely dissolved and immediately pour into sterilized bottles, making sure the stoppers are well sealed and airtight. The ginger beer will keep for 3 to 4 days in a cool place. To keep longer, add rum. To serve, strain and pour into glasses (over shaved ice if desired), with a sprig of mint and thin slice of lime. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 16181,"Toasted Coconut Flan 2 cups milk 1 cup coconut milk 1 cup coconut cream 1 cup toasted coconut, recipe follows, or store bought toasted coconut 1 cup sugar 1/4 cup water 2 tablespoon lemon juice 6 eggs 3 egg yolks Instructions: Preheat oven to 325 degrees F. Combine milk, coconut milk, and coconut cream in a saucepan. Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced. Remove from heat and cool for 5 minutes. Add toasted coconut and infuse for 15 minutes. To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 (4-ounce) ramekins and set aside. In a bowl, whisk together the eggs and the yolks. Strain the milk mixture into the eggs and whisk to combine. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving. To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16182,"Crostini 1 loaf crusty bread, sliced into 1/2-inch slices Olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place the bread in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until bread is golden brown and crisp, about 8 to 9 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 16183,"Squid and Luau 2 pounds calamari 3 pounds luau leaves 3 cups water 1 tablespoon Hawaiian salt 1/2 teaspoon baking soda 6 tablespoons butter 2 medium onions, diced 3 cups coconut milk 1 1/2 teaspoons salt 1 tablespoon sugar Instructions: Clean calamari and slice into rings; set aside. Wash luau leaves, remove stems and thick veins. In a pot, boil 3 cups of water with the Hawaiian salt and baking soda. Add the leaves to the boiling water and reduce heat. Simmer, partially covered, for 1 hour. Drain, and squeeze out liquid. Saute onions and calamari in butter until the onions are translucent. Add the coconut milk, cooked luau leaves, salt and sugar. Simmer for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 16184,"Sole Almondine 2 cups blanched slivered almonds Kosher salt Extra-virgin olive oil 4 tablespoons unsalted butter 2 cups all-purpose flour Freshly ground black pepper 4 eggs 1 cup milk 4 cleaned sole fillets (6 ounces each) 1 large or 3 small shallots, finely chopped 1 cup white wine 1 lemon, juiced 1/4 chopped flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside. Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan. Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16185,"Cherry Cheesecake Muffins 1 box moist white cake mix 8 ounces cream cheese, softened 1/2 cup sour cream 2 eggs 1/4 cup plus 1/2 cup sugar 2 cups graham cracker crumbs (crushed with rolling pin) 6 tablespoons butter, melted 1/4 cup cherry preserves 8 ounces cream cheese, softened 1/4 cup sugar 1 egg 1/2 teaspoon freshly-squeezed lemon juice Instructions: Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F. To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes. To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside. In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside. Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter. With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16186,"Grilled Radicchio and Cantaloupe Salad 1/2 cup plain whole Greek yogurt, such as Trader Joe's organic cream top 1/2 lemon zested and juiced
1/2 lime zested and juiced
1 tablespoon honey
Kosher salt and freshly ground black pepper
Half a cantaloupe (about 1 pound), rind and seeds removed and cut into 1-inch-thick slices 2 small heads radicchio, trimmed and quartered but leave enough of the core so the quarters hold together
2 to 3 tablespoons olive oil
Kosher salt and freshly ground black pepper 5-ounce container baby arugula
Instructions: For the Lemon-Lime Dressing: Add the yogurt, lemon and lime zest and juice and the honey to a small bowl. Whisk together well and season to taste with salt and pepper. Reserve in the fridge if not using right away. For the Salad: Preheat an outdoor grill to medium. Place the cantaloupe and radicchio on baking sheets and brush with the olive oil. Sprinkle with salt and pepper. Place the cantaloupe and radicchio on the grill (you may have to do this in batches) and grill the cantaloupe until you see grill marks, 1 to 2 minutes a side. Grill the radicchio until soft and browned on the outside, 2 to 3 minutes per side. Cut the cantaloupe into cubes. Arrange a bed of baby arugula on a platter, top with the grilled cantaloupe and radicchio and drizzle with the dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 16187,"Mughlai Chicken 1 (1-inch) piece ginger, peeled 4 cloves garlic, peeled 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon dried chili flakes 4 tablespoons ground almonds 1/2 cup water 5 cardamom pods, bruised 1 cinnamon stick, broken in half 2 bay leaves 4 cloves 1/4 cup vegetable oil 3 pounds boned chicken thighs, each cut into 2 2 onions, finely chopped 1 cup Greek yogurt 1 cup chicken stock 1/2 cup heavy cream 1/2 cup sultanas (golden raisins) 1 teaspoon garam masala 1 tablespoon sugar 1 teaspoon salt 3/4 cup flaked almonds, toasted, to garnish Instructions: Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside. Heat the oil in a large pan and add the chicken pieces - in batches so they fry rather than stew - and cook them just long enough to seal on both sides, then remove to a dish. Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas. Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through. It's at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day. So either now, or when you've reheated it, pour into a serving dish and scatter with the toasted flaked almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 16188,"Asian Mushroom Risotto 4 cups low-sodium chicken broth 1 stalk lemongrass, smashed with the back of a knife
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter, room temperature
1 pound mixed mushrooms (shiitake, hon shemeji or maitake), torn or cut into similar sizes 2 cups thinly sliced Tokyo negi (approximately 1 bunch) or leeks or scallions
2 cloves garlic, chopped
1 tablespoon finely grated ginger
2 fresh green Thai chiles, chopped fine
1/2 teaspoon kosher salt
1 cup Arborio rice
1 cup dry white wine, such as pinot grigio
1/4 teaspoon toasted sesame oil
1 cup freshly grated Parmigiano Reggiano, plus more for garnish
1/4 cup fresh basil leaves, roughly chopped
1/4 cup pickled ginger
Instructions: Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm. In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant. Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total. Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 16189,"Mesclun Greens with Creamy Garlic Dressing and Roasted Garlic Crouton with Parmigiano-Reggiano Cheese 2 cups mesclun greens 1/4 cup Parmigiano-Reggiano Cheese 1/2 cup prepared or homemade mayonnaise 1/4 cup roasted garlic paste 3 tablespoons grated Parmigiano-Reggiano Cheese 1 tablespoon fresh lemon juice 2 tablespoons heavy cream 1 teaspoon salt 1 teaspoon fresh cracked black pepper 3 tablespoons roasted garlic 1 slice of french bread, trimmed, (2 by 4 inches) Olive oil Salt and pepper Instructions: Preheat the oven to 375 degrees F. For the dressing: Combine all the ingredients together and blend until smooth. Season with salt and pepper. For croutons: Slice the bread on an angle, resulting in two long triangles. Place on a sheet tray and season with olive oil, salt and pepper, seasoning both sides. Bake until golden brown, about 2 to 3 minutes. Remove and cool. Mound the garlic paste on the entire crouton, spreading evenly. To assemble, toss the greens with the dressing, using just enough to lightly coat and flavor the greens. Mound in the center of the plate. Place the croutons right on top of the greens. Sprinkle with the Parmigiano-Reggiano cheese. Garnish the plate with a couple turns of black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 16190,"Sprinkles Cake 1 cup (2 sticks) unsalted butter, softened, plus more for the pans 2 1/2 cups all-purpose flour 1/4 cup cornstarch
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups granulated sugar
4 large egg whites
1/4 cup flavorless oil
1 tablespoon imitation vanilla extract 1/2 teaspoon almond extract
3/4 cup whole milk
1/2 cup rainbow sprinkles (artificially colored cylinders, not nonpareils, sanding sugar or anything naturally colored)
1 3/4 cups (3 1/2 sticks) unsalted butter, softened 3 1/2 cups confectioners' sugar 2 tablespoons whole milk
1 1/2 teaspoons imitation vanilla extract 1/4 teaspoon almond extract
1/8 teaspoon kosher salt
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans with butter and line with parchment or line two 12-cup cupcake tins with liners and set aside. Whisk together the flour, cornstarch, baking powder and salt in a medium bowl. In the bowl of stand mixer fitted with a paddle attachment, cream together the granulated sugar and butter until light and fluffy, 3 to 4 minutes. Add the egg whites, one at a time, mixing well after each. Add the oil and the extracts. With the mixer running on low, add the dry mixture and the milk in 2 or 3 alternating batches and mix until just barely combined. Gently fold in the sprinkles using a rubber spatula until they're evenly distributed. Distribute the batter among the cake or cupcake pans, spreading it out evenly if using cake pans, and bake until lightly browned on top and a toothpick inserted into the center comes out clean. Begin checking for doneness at 25 minutes for cakes and 20 minutes for cupcakes. Let cool in the pans for 10 minutes and then turn out onto a wire rack to cool completely. For the frosting: Beat the butter until smooth with the whisk attachment and gradually add the confectioners' sugar until creamed. Add the milk, extracts and salt and beat to combine. Decorate as desired and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16191,"Warm Indian Rice Pudding 1 cup short grain Indian or Italian (Arborio) rice 1 1/2 cups water 2 to 3 cups milk 1/2 cup sugar, or to taste 1/4 cup golden raisins 1/4 cup raw cashews or shelled pistachios, chopped fine Seeds from 4 cardamom pods Ground cinnamon, to taste Instructions: In a saucepan combine the rice and water, bring to a boil, stirring, and simmer, stirring occasionally, for 15 minutes. Add 2 cups of the milk, the sugar, raisins, cashews or pistachios, cardamom seeds, and cinnamon, and simmer, stirring often, for 10 to 15 minutes more, or until rice is tender and mixture creamy. Add additional milk if necessary. Pudding may also be served chilled. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 16192,"Paczki 4 cups all-purpose flour, plus more as needed and for dusting (see Cook\u2019s note) 1/2 teaspoon fine salt 1 cup whole milk One 1/4-ounce package active dry yeast 1/2 cup granulated sugar 4 tablespoons unsalted butter, at room temperature, plus more for greasing 2 large eggs plus 3 yolks 1 teaspoon pure vanilla extract 2 to 4 quarts vegetable oil, for frying 1 1/2 cups jam or jelly, such as apricot or grape 1/3 cup confectioners' sugar, plus more if needed 1 tablespoon whole milk, plus more if needed Instructions: For the paczki: Whisk together the flour and salt in a medium bowl and set aside. Microwave the milk in a small microwave-safe bowl until warm (between 110 to 115 degrees F.), about 1 minute, then stir to even out the temperature. Add the yeast and 1 teaspoon of the granulated sugar, stirring just enough to hydrate the yeast. Let bloom for 8 to 10 minutes. Meanwhile, add the butter and remaining granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Cream together on medium high-speed, stopping and scraping the bowl once or twice as necessary, until light and fluffy, about 4 minutes. Add the whole eggs and beat on medium high to combine, about 1 minute. Add the egg yolks and vanilla and beat together another minute.
Starting with the mixer on low and then raising to medium high, add the flour mixture in 2 parts, alternating with the yeast mixture. Once the last addition of flour has been combined, knead the dough in the mixer until smooth, 6 to 8 minutes. The dough will be slack and sticking to the sides but not too sticky to the touch. If it is too sticky, add 2 to 3 tablespoons of flour and knead a minute more to tighten it up. Put the dough on a flour-dusted surface and knead by hand a few times, tucking the dough under itself to form a smooth ball. Transfer to a large, greased bowl, cover with a kitchen towel and leave to rise in a warm place until doubled in size, 40 to 60 minutes. Turn the dough out onto a floured surface and roll or pat down to 1/2 inch thick. Cut the dough into 3-inch circles and place on a lightly floured baking sheet. Make one more circle from the dough scraps or make mini paczki to fry. Cover the dough circles with a kitchen towel and let rise until doubled in size, about 30 minutes.
Meanwhile, heat the oil in a deep Dutch oven to 350 degrees F; line a baking sheet with paper towels.
Shake off any flour from the dough circles and fry in batches of 3 to 4 until deep golden brown, 1 to 1 1/2 minutes on each side. You will be able to tell they are cooked through because the amount of bubbles will reduce to almost nothing. Transfer the doughnuts to the paper towel-lined baking sheet as they come out of the oil. Return the oil to 350 degrees F between batches. Let rest until cool enough to handle.
For the filling and glaze. Fit a pastry bag with a small round tip and fill with the jam. Set aside.
Use a thick skewer or chopstick to poke a hole in the middle of each doughnut and wiggle a little space, taking care to not poke all the way through. Fill with the jam using the pastry bag. To make the glaze, add the confectioners' sugar to a small bowl big enough to dip a doughnut into. Whisk in the milk until smooth. The glaze should be a little loose, close to the consistency of maple syrup. Dip each doughnut in the glaze, letting it roll off a bit before turning it over to set. Some of the glaze will run down the sides which is okay, but if you need to adjust the thickness, add a little more confectioners' sugar or milk depending on what you need. Let the glaze set for about 5 minutes! If you want to skip the glaze, just dust with confectioners' sugar; many paczki are enjoyed this way too. Paczki are best the day they are made, but they can be stored in an airtight container to enjoy the next day.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16193,"Low Carb Big Beef Bacon Cheeseburgers with Sauteed Mushrooms 8 slices applewood or other thick, center-cut bacon, from the meat case of market 1 1/2 pounds ground beef sirloin Worcestershire sauce, for brushing Olive oil, for drizzling Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream 1 clove crushed garlic 1 pound crimini (baby Portobello) mushrooms, cleaned with a damp towel, sliced 3 or 4 sprigs fresh sage Salt and pepper 1/4 cup dry cooking sherry 8 ounces fontina or Swiss cheese, thinly sliced Grainy, stone ground prepared mustard, for passing at the table Instructions: Let meat rest to take the chill from the refrigerator. Preheat 2 nonstick skillets over medium high to high heat. Place the meat in a bowl and score it into 4 equal sections and form the meat into patties. Season each patty with grill seasoning. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the burgers with sauce. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side. Place bacon slices in the other skillet and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stove top. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Saute the garlic and mushrooms 5 minutes until just tender. Deglaze the pan with dry sherry and scrape up the pan drippings. Pile the mushrooms on top of burgers, then top with bacon and cheese and cover with lid or foil to melt cheese. Transfer burgers to dinner plates. Pass grainy mustard at the table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 16194,"Thin Mint Trifle One 15.25-ounce box devil's food cake mix 9 ounces chocolate-mint cookies, such as Thin Mint? cookies, coarsely chopped 2 cups heavy cream 1/3 cup light corn syrup 1/2 teaspoon pure vanilla extract 2 cups prepared vanilla pudding
1 tablespoon small fresh mint leaves, for serving
Instructions: Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside. Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form.
Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint.
Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 16195,"Vegetable Lo Mein uGy__41 (8-ounce) package lo mein noodles 2 tablespoons canola oil 2 teaspoons chopped garlic 1 teaspoon chopped ginger 1 (16-ounce) bag frozen stir-fry vegetables 1/4 cup low-sodium soy sauce 2 scallions, finely sliced 1 teaspoon sugar 1/4 teaspoon kosher salt 1 tablespoon sesame oil Instructions: Cook the noodles according to package directions. Heat the canola oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds. Add the vegetables and cook until the vegetables are heated through, 3 to 4 minutes. Add the soy sauce and scallions and cook for another 3 minutes. Add the noodles and sugar and mix well. Taste and season, if needed. Turn off the heat, add the sesame oil and stir. Transfer to platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 16196,"Jalapeno Hushpuppies 1 1/2 cups yellow cornmeal 1/2 cup flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoons hot sauce 1/4 cup minced onions 2 fresh jalapenos, minced