juice of 6 lemons (1 cup) Instructions: Bring lemon peel, sugar, and water to a boil; boil for 30 seconds. Remove from heat and add the lemon juice. Cool to room temperature and store syrup in the refrigerator. For each glass of lemonade use 1/4 cup of syrup with a cup of fizzy water or plain water. To make lemonade ice cubes, stir 2 tablespoons of syrup per cup of water and freeze as lemonade ice cubes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54319,"Prime Cut of Veal in Vin Jaune Sauce, with King's Garden Vegetables Salt and pepper 7 ounces fresh morel mushrooms 3 tablespoons unsalted butter 2/3 cup veal stock 2/3 cup French Vin Jaune or semisweet white wine Salt and freshly ground pepper 2 ounces cooked whole chestnuts 4 small carrots, quartered lengthwise 4 ounces celery root, diced into 1/4-inch cubes 4 baby turnips, quartered 4 ounces rutabaga, diced into 1/4-inch pieces 8 asparagus, cut into 3-inch pieces 4 thick prime veal chops Instructions: few hours before cooking, season the veal chops with salt and pepper, and chill in the refrigerator. Clean the morel mushrooms, season with salt and pepper, and saute in 1 tablespoon of butter for 2 minutes. Combine the veal stock and wine, bring to a boil and then simmer until it is reduced by half. Add 1 tablespoon of butter, morel mushrooms and chestnuts, bring to a boil then simmer while cooking the veal. Adjust the seasoning if necessary. Saute the veal chops in the remaining 1 tablespoon butter. Allow at least 4 minutes per side for 1 1/2-inch thick chops. The veal should be cooked medium rare. Check for doneness. Parboil the vegetables in salted water for several minutes. They should be somewhat firm to retain their flavor, not too soft. Just before serving, saute the vegetables in butter, and season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54320,"Sheet Pan London Broil with Asparagus Gribiche 2 tablespoons extra-virgin olive oil 2 tablespoons Worcestershire sauce 4 cloves garlic, smashed Juice of 1 lemon Kosher salt and freshly ground black pepper 2 pounds top round London broil steak (1/2 inch to 1 inch thick) 3 large eggs 1/4 cup extra-virgin olive oil 1 tablespoon Dijon mustard 1 tablespoon white wine vinegar 1 clove garlic, grated Kosher salt and freshly ground black pepper 1 cup fresh parsley, finely chopped 2 tablespoons dried chives 1 tablespoon drained capers, roughly chopped 6 cornichons, roughly chopped 2 pounds pencil-thin asparagus, woody stems removed 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the London broil: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the olive oil, Worcestershire sauce, garlic cloves, lemon juice, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.) For the gribiche: Meanwhile, bring a medium saucepan filled with water to a boil over high heat. Use a large spoon to gently add the eggs. Boil for 10 minutes. Drain the eggs and rinse under cold water to stop the cooking. Crack, peel and roughly chop the eggs. Whisk the oil, mustard, vinegar, garlic and 1/2 teaspoon each of salt and pepper in a medium bowl. Stir in the parsley, chives, capers and cornichons. Fold in the chopped eggs. Cover and set aside to marinate. (The gribiche can be refrigerated for up to 2 days; return to room temperature before using.) While the gribiche is marinating, position an oven rack about 4 inches from the heating element and preheat the broiler to high. Cover a rimmed baking sheet with aluminum foil and place in the oven to preheat. Remove the steak from the bag and discard any stuck-on garlic cloves. Pull the preheated sheet pan from the oven and place the steak in the center. Broil until nicely charred and an instant-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 6 to 10 minutes depending on thickness. Transfer the steak to the cutting board and let rest for 10 minutes. For the asparagus: While the steak rests, add the asparagus to the same sheet pan and toss with the olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Broil until the asparagus is vibrantly green and crisp-tender, about 3 minutes. Divide the asparagus among plates and spoon the gribiche over the top. Thinly slice the rested steak against the grain and divide among the plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54321,"Tiny Tomatoes Salad 1 pint yellow grape or pear tomatoes 1 pint red grape or pear tomatoes 1 small shallot, finely diced 2 tablespoons fresh basil chiffonade (slices) 1 tablespoon olive oil 1 tablespoon balsamic vinegar Salt and freshly ground black pepper Instructions: Halve the tomatoes and toss in a medium-size bowl with shallot, basil, olive oil, balsamic, and salt and pepper. Serves: 4 ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54322,"Crown Roast of Lamb 2 racks lamb, 6 to 8 ribs each, approximately 1 1/2 to 2-pounds each 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 cloves garlic, minced 4 teaspoons fresh thyme, chopped 1 1/2 teaspoons ground coriander 1 to 1 1/2 tablespoons sherry vinegar 1/2 to 1 teaspoon Dijon mustard 1/2 to 1 teaspoon chopped fresh rosemary leaves Instructions: Preheat the oven to 375 degrees F.; To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the sherry vinegar, mustard and rosemary to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place cooked stuffing, rice or barley in the center if desired. Serve the warm sauce with the roast.; ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 54323,"Black Cat Pops 8 ounces (about 24) dried Mission figs, stemmed and coarsely chopped 1 tablespoon creamy unsalted almond butter
1 tablespoon water
1/2 cup dark (53% cacao) chocolate chips
1 teaspoon coconut or grapeseed oil, plus 1/2 teaspoon
2 ounces white chocolate, chopped
Orange food coloring
One 4-inch piece of strawberry or raspberry fruit leather
Instructions: Line a small baking sheet with parchment paper or a silicone mat. Set aside. In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball. Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set. Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses. Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54324,"German Chocolate Cake 2 cups ice 2 ounces citrus vodka 2 ounces hazelnut liqueur (recommended: Frangelico) 1 fresh lemon wedge 1 teaspoon sugar Instructions: Fill a shaker with ice. Add vodka and hazelnut liqueur and shake to combine. Dip lemon wedge into sugar. Strain vodka and hazelnut liqueur into a snifter or lowball glass. Bite lemon with sugar, then drink from snifter. Swallow, then exhale. Tastes just like German chocolate cake. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 54325,"Veal Birdies Tidewater-Style, with Smithfield Ham, Backfin Crab and Lemon-Caper Sauce 1/2 pound backfin crabmeat, picked over for shells and cartilage 2 tablespoons roughly chopped fresh chervil (or substitute parsley) 8 (4-ounce) slices veal leg Kosher salt and freshly cracked black pepper, to taste 8 very thin slices Smithfield ham (or substitute prosciutto) 4 tablespoons (1/2 stick) unsalted butter 3 tablespoons capers, rinsed well 1/2 lemon 1/4 cup roughly chopped fresh parsley Instructions: Preheat oven to 300 degrees. In a small bowl, combine the crabmeat and chervil and toss gently. Cover and refrigerate. Dry the veal with paper towels, then place each slice between 2 pieces of waxed paper and, using a meat mallet or other blunt instrument like a small saute pan, pound to about 1/4-inch thickness. Sprinkle the veal slices generously with salt and pepper, then lay 1 slice of ham on top of each slice. Top each piece of ham with 1/8 of the crabmeat mixture. Roll up each veal slice into a fat tube and secure with 1 or more toothpicks. If you have time, place the birdies in the refrigerator for 20 minutes; this will help keep them sealed as they cook. In a large saute pan, melt 2 tablespoons of the butter over medium heat. Add the veal, in batches if necessary to avoid crowding, and cook until browned on all sides, 3 to 4 min1utes per side; transfer the birdies to an ovenproof platter as they are done. When all the birdies are browned, turn off the oven and place the platter in the oven while you prepare the sauce. Add the capers to the pan and cook, stirring, for 3 minutes. Drain off the darkened butter, leaving the capers in the pan. Add the remaining 2 tablespoons butter to the pan. When the butter has melted, squeeze the lemon juice over the capers. Add the parsley and stir to combine. Season with salt and pepper, pour the sauce over the platter of veal birds, and serve right away. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54326,"Hot and Sticky Wings 3 pounds chicken wings 1/4 cup ketchup 1 (18-ounce) jar apricot-pineapple preserves (recommended: Smuckers) 2 tablespoons citrus herb seasoning 2 tablespoon dried oregano 1 tablespoon chili seasoning 1 jalapeno, finely diced Instructions: Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing. Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours. ","[Zinfandel, Merlot, Malbec, Shiraz]" 54327,"Chestnut Stuffing Butter, for greasing the baking dish 6 cups 1/2-inch-cubed stale bread (country loaf)
3 cups milk
1/4 cup olive oil
2 tablespoons chopped shallots
1 cup finely chopped onions
1/3 cup finely chopped peeled carrots
1/4 cup finely chopped celery
1 egg, beaten
2 fresh sage leaves, chopped
2 tablespoons chopped fresh Italian parsley
1 rind of a medium orange, grated
1 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper 2 cups cooked chestnuts, peeled and quartered
Instructions: Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. Soak the stale bread in the milk in a large bowl for 20 minutes. Heat the oil in a large skillet over medium-high heat. Add the shallots, onions, carrots and celery and cook 10 minutes until wilted. Drain the milk from the bread by pressing with your hands. Add the bread to a large bowl, then add the sauteed vegetables, egg, sage, parsley, grated orange rind and 1/2 cup of the grated cheese. Season with salt and pepper and mix until all the ingredients are incorporated and the stuffing is well blended. Add the chestnuts and mix well. Spoon into the prepared baking dish and shake into place with a rubber spatula. Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle on the remaining 1/2 cup grated cheese and cook an additional 20 minutes or until crispy on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54328,"Bayonne Gougere 1 cup milk 1/2 cup (1 stick) butter 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup flour 4 large eggs, at room temperature 1/4 pound Gruyere cheese, grated 1/4 pound Jambon de Bayonne, finely chopped Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large saucepan, combine the milk, butter, salt, and black pepper over medium-high heat. Bring to a boil, then remove from the heat, add the flour, and with a wooden spoon, stir briskly for about 1 minute to incorporate. Return to the heat and continue stirring for 1 minute, over medium-high heat. Remove from the heat and add the eggs one at a time, beating after each addition. Add the cheese and ham and beat until it is incorporated and a slightly soft dough forms. Drop the dough by the spoonful onto the prepared baking sheet to form a ring (about 12 to 14 spoonfuls. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F. and bake until golden brown, about 25 minutes. Remove from the oven and serve warm on a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54329,"Brown Sugar Custard with Strawberry Compote, Whipped Creme Fraiche and Almond Honeycomb 2 cups heavy cream 1/2 vanilla bean pod, seeds scraped 4 large egg yolks 1/3 cup light brown sugar 1/4 teaspoon kosher salt 24 ounces fresh strawberries, hulled and halved 3/4 cup granulated sugar Pinch ground cloves Pinch kosher salt 1 1/4 teaspoons vanilla extract Juice of 1/2 lemon 1/2 cup creme fraiche Fresh mint, for garnish 1/4 cup sliced almonds 1 cup granulated sugar 1/4 cup corn syrup 2 tablespoons honey Pinch kosher salt 2 teaspoons baking soda Instructions: For the custard: Preheat the oven to 325 degrees F. Combine the cream and vanilla seeds in a small saucepan and cook until it reaches 180 degrees F or tiny bubbles form on the side of the pot. Combine the egg yolks, brown sugar and salt in a large bowl and whisk until light and smooth in color. Slowly add the hot cream mixture to the egg mixture, whisking constantly to prevent the yolks from overcooking. Transfer the custard to a large measuring cup or pitcher, then divide it among four 8-ounce mason jars, filling about two-thirds of the way full. Place them in a deep baking dish. Fill the baking dish with hot water, coming about halfway up the sides of the jars. Cover the jars with aluminum foil and transfer to the oven; bake until the custard jiggles like gelatin when the jars are tapped, 25 to 30 minutes. Remove from the oven, uncover and transfer to the refrigerator to chill until set, about 1 hour and up to overnight. Alternatively, place in the freezer for 25 to 30 minutes. For the compote: Prepare an ice bath and set aside. Combine the strawberries, granulated sugar, cloves, salt and 1 teaspoon vanilla in a medium saucepan and cook over medium-low heat until the strawberries are soft, the liquid is syrupy and the bubbles are thick and slow, about 20 minutes. Cool down completely over the ice bath. (The compote will thicken as it cools.) Finish with the lemon juice. For the honeycomb candy: Line a baking dish with parchment paper. Spread the almonds in an even layer on a second baking sheet and toast in the oven until lightly golden and fragrant, 8 to 10 minutes. Remove from the oven and set aside. Combine the granulated sugar, corn syrup, honey, salt and 1/4 cup water in a medium saucepot. Whisk the solution together gently and wipe the sides of the pot down with water so it does not have any sugar crystals stuck to it. Heat the solution over medium heat until it reaches 300 degrees F on a candy thermometer, 10 to 12 minutes. Fold in the almonds and whisk in the baking soda. Immediately pour the mixture out into the lined baking dish, using a rubber spatula to smooth into an even layer. Let cool completely, about 45 minutes. Cut the honeycomb into sticks or break into shards. In a medium bowl, whisk to combine the creme fraiche with the remaining 1/4 teaspoon vanilla extract until stiff peaks form. Place a large spoonful of the strawberry compote on top of each custard and top with a dollop of the whipped creme fraiche. Stick a shard or stick of the honeycomb into each and garnish with the fresh mint.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 54330,"Oven-Roasted Crab \Buon Natale
4 (1 to 1 1/2 pound) Dungeness crabs or 2 (2 pound) crabs, cooked, cleaned (reserve juices and tomalley) Reserved tomalley 1 teaspoon chili flakes 1 teaspoon chopped fresh thyme leaves 5 garlic cloves, minced 1 tablespoon fresh lemon juice Reserved crab juices 1 cup mayonnaise or aioli 1/2 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1/4 pound butter (1 stick) 4 tablespoons olive oil 1 tablespoon chopped fresh thyme leaves 2 tablespoons lemon zest (about 4 to 5 lemons) 4 tablespoons fresh lemon juice Salt and freshly cracked black pepper 3 tablespoons roughly chopped Italian flat-leaf parsley Lemon slices or wedges, for garnish 4 to 8 slices crusty bread, toasted, rubbed with garlic cloves and drizzled with olive oil Instructions: Crack the crab reserving the juices and tomalley. Set aside. Make the tomalley sauce by pushing the tomalley through a sieve with a wooden spoon into a small pot. Add the chili flakes, thyme, garlic, and lemon juice. Mix in the reserved crab juices and bring to a quick simmer over low heat. Give it a final quick stir and remove the pan from the heat. Pour the tomalley mixture into a small mixing bowl and allow it to cool. (Start roasting the crab once the tomalley sauce is cooling.) As soon as the tomalley sauce feels lukewarm to the touch, add the mayonnaise or aioli along with the salt and pepper. Taste and add more salt, pepper, or thyme, if you like. Put a rack in the middle or lower third of the oven and preheat the oven to 500 degrees F. On the stove, in a large oven-proof saute pan or casserole, heat the butter, olive oil, garlic, thyme, and lemon zest over medium-high heat until hot. Add crab pieces and season with salt, pepper, to taste, and mix well. Put the pan in the oven and cook until the crab is hot throughout and the garlic is golden brown. (Watch carefully; the crab heats very quickly and at 500 degrees F the garlic can burn easily.) Remove the crab from the oven, drizzle with 4 tablespoons of lemon juice and scatter the parsley over the top. To serve, stack the crab on a platter and drizzle with the tomalley sauce or serve the tomalley sauce in a small bowl and allow your guests to help themselves. Garnish the platter with lemon wedges and slices of garlic-rubbed toast. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54331,"Peach and Raspberry Cobbler 1 3/4 cups all-purpose flour, plus more for dusting 1/4 cup sugar, plus more for sprinkling 2 teaspoons baking powder 1/2 teaspoon salt 1/8 teaspoon freshly grated nutmeg 1 stick cold unsalted butter, cut into 1/2-inch pieces 1/8 cup heavy cream, plus more for brushing 2 tablespoons unsalted butter 5 large peaches, peeled and cut into 1/2-inch-thick wedges 2 tablespoons all-purpose flour 1/2 cup honey 1 tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1 cup raspberries Instructions: Preheat the oven to 425 degrees F. Make the topping: Whisk the flour, sugar, baking powder, salt and nutmeg in a large bowl. Work in the butter with your fingers or a pastry blender until the mixture looks like coarse meal with some pea-size lumps. Add the cream and stir with a fork until combined. Turn out onto a lightly floured surface; knead 4 or 5 times to bring the dough together. Pat into a 1/2-inch-thick round, then use a 1 1/2-to-2-inch cookie cutter to cut out biscuits. Pat the scraps together and cut out more biscuits. Put the biscuits on a baking sheet and chill until ready to use. Make the filling: Melt the butter in a large ovenproof skillet over medium heat. Add the peaches, flour, honey, lemon juice, lemon zest, vanilla, cinnamon and nutmeg and cook, stirring occasionally, until bubbling, about 5 minutes. Stir in the raspberries, then arrange the biscuits on top. Brush the biscuits with cream and sprinkle lightly with sugar. Transfer the skillet to the oven and bake until the fruit is bubbling and the biscuits are cooked through, about 25 minutes. (If the biscuits are browning too quickly, cover loosely with foil.) Let cool slightly before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 54332,"Almond-Amaretti Chocolate Truffles 1 cup heavy cream 1 tablespoon unsalted butter Pinch of kosher salt 12 ounces good-quality bittersweet chocolate, coarsely chopped 1/4 cup almond butter 1/2 teaspoon almond extract 1/2 teaspoon pure vanilla extract 1 to 2 cups crushed amaretti cookies Instructions: Put the cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a large heatproof bowl, pour the hot cream mixture over the chocolate and let it sit until completely melted, about 10 minutes. Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the almond butter and almond and vanilla extracts, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight. Line a baking sheet with parchment. Put the crushed amaretti in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and coat in the amaretti crumbs. Transfer the coated truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or up to overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 54333,"Stewed Chicken, Chipotle and Monterey Jack Quesadillas One 15-ounce can fire-roasted tomatoes 2 teaspoons chili powder 1 clove garlic, finely grated Kosher salt and freshly ground black pepper One 8-ounce boneless skinless chicken breast Four 10-inch (burrito-size) flour tortillas 2 cups shredded Monterey Jack cheese 1 to 2 chipotle chiles in adobo, chopped, plus 1 to 2 tablespoons of the adobo sauce 2 tablespoons unsalted butter Sour cream, chopped scallions, guacamole and salsa, for serving Instructions: Put the tomatoes, chili powder, garlic, 1/2 teaspoon salt and 2/3 cup water in a small saucepan. Bring to a simmer and cook 10 minutes, breaking up the tomatoes with a spoon. Add the chicken and cook, flipping once, until cooked through, 8 to 9 minutes per side. Transfer the chicken to a plate, shred it, then return it to the sauce. Add salt and pepper to taste. Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the shredded chicken in sauce and some chopped chipotle chiles and adobo sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients. Melt 1/2 tablespoon of the butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas. Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 54334,"Peppered Beef Tenderloin with Bacon-Onion Jam 2 tablespoons black peppercorns 1 tablespoon coriander seeds 1 tablespoon yellow mustard seeds 1 tablespoon smoked paprika 1 tablespoon dill seeds 2 tablespoons vegetable oil, plus more for the grill 1 beef tenderloin (4 to 4 1/2 pounds) Kosher salt 4 slices thick-cut bacon, chopped 2 large sweet onions (such as Vidalia), thinly sliced 1 cup lager 1/3 cup apple cider vinegar 2 tablespoons packed light brown sugar 2 teaspoons roughly chopped fresh thyme Flaky sea salt, for serving Instructions: Preheat a grill to medium. Put the peppercorns and coriander seeds in a small plastic bag and crush with a mallet or small skillet. Transfer to a bowl and add the mustard seeds, paprika and dill seeds. Rub the beef with the vegetable oil and season with kosher salt. Rub the pepper mixture all over the beef; set aside. Make the jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Transfer the bacon to a plate, reserving 2 tablespoons drippings in the skillet. Add the onions to the skillet, season with kosher salt and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the beer, vinegar and brown sugar; bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the onions are very soft and the liquid is absorbed, about 30 minutes. Stir in the bacon and thyme; remove from the heat and set aside. Meanwhile, brush the grill grates with vegetable oil. Grill the beef, turning occasionally, until well marked, about 15 minutes. Reduce the heat to medium low, cover the grill and continue cooking, turning the beef occasionally, until a thermometer inserted into the center registers 125 degrees F, about 15 more minutes for medium rare. Transfer to a cutting board and let rest, 10 minutes. Slice the beef, sprinkle with flaky salt and serve with the bacon-onion jam. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 54335,"Orange Cardamom Churros 1 cup water 1 stick (8 tablespoons) unsalted butter
4 tablespoons sugar
1/2 teaspoon ground cardamom
1/4 teaspoon kosher salt
Zest of 1 navel orange
1 cup all-purpose flour
1/2 teaspoon vanilla extract
3 large eggs, at room temperature
1 teaspoon ground cinnamon
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the water, butter, 2 tablespoons of the sugar, cardamom, salt and orange zest in a medium saucepan over medium heat. Bring to a simmer and cook until the butter melts, 2 minutes. Add the flour and whisk until the lumps are gone and the dough forms a ball. Turn the heat to low and cook, stirring with a wooden spoon, for 1 minute. Whisk the vanilla and eggs in a small bowl until combined. Stir the egg mixture into the flour mixture in 3 additions, making sure each addition is fully incorporated before adding the next. Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch-long churros onto the prepared baking sheet, spaced 2 inches apart (see Cook's Note). Bake until golden brown, 22 to 25 minutes. Turn off the oven and leave the churros for another 10 minutes. Combine the cinnamon and remaining 2 tablespoons sugar in a large plastic bag and shake to mix. Add the still-warm churros to the bag and shake gently to coat. Remove the churros and shake off any excess sugar. Best if served warm. ","[Rioja, Tempranillo, Garnacha, Barbera]" 54336,"Strawberry and Banana Milk 12 strawberries, stems removed, plus 4 whole berries for garnish 1 banana
1 pint strawberry ice cream
2 cups whole milk
1/4 cup sweetened condensed milk Sprinkles, for garnish
Instructions: Place the strawberries, banana, ice cream, whole milk and condensed milk in a large blender; blend until smooth. Pour into 4 glasses and garnish with a strawberry on the side of each glass. Top with sprinkles and serve immediately. ","[Chardonnay, Moscato, Riesling]" 54337,"Salt Cod with Potatoes Onions and Black Olives 1-1/2 pounds dried salt cod (Bacalhau) 1/2 medium yellow onion, sliced 2 bay leaves 6 medium red or white rose potatoes 1/3 cup plus 2 tablespoons fruity Spanish olive oil 4 medium onions, cut crosswise into 1/8 inch slices and separated into rings 6 cloves garlic, minced 1 cup dry white wine 2 cups fish stock or clam juice 1 1/2 cups heavy cream 24 oilcured black olives, pitted and coarsely chopped 1/4 cup grated Gruyere cheese 1/4 cup fresh bread crumbs 1/2 teaspoon freshly ground black pepper 2 tablespoons parsley, finely chopped Instructions: To prepare the salt cod: Rinse the cod well and then immerse it in a container of cold water (cut into chunks, if necessary, to fit). Refrigerate, changing the soaking water 2 or 3 times, until softened (12 to 24 hours, depending on how stiff it was to begin with). Drain the cod, place it in a large saucepan with the onion and the bay leaves, and cover with cold water. Bring just to a boil, reduce the heat to very low, and cover (taste the water at this stage and, if it seems excessively salty, then drain, cover again with fresh cold water, and bring to a boil). Simmer very gently until the fish is opaque and plumped, and falls apart into heavy flakes when prodded, about 20 minutes. Drain, pat dry, and remove the bones and skin, if necessary. Separate into large flakes and use right away, or refrigerate for up to 2 days before continuing with the recipe. In a large saucepan of lightly salted boiling water, cook the potatoes whole for about 20 minutes, or until they are tender but not falling apart. Drain and, when cool enough to handle, peel and cut into 1/4 inch slices. In a large heavy skillet, heat 1/3 cup of the olive oil over medium heat. Add the onion rings and, stirring frequently, cook until they are softened and translucent but not browned, about 8 minutes. Stir in the garlic and remove from the heat. Preheat the oven to 275 degrees F. In a heavy saucepan, reduce the wine by half over medium high heat. Add the fish stock and again reduce by half, then add the cream and reduce by 1/3, so that you have about 2 cups liquid remaining. Pour this liquid into an earthenware or ceramic casserole about 8 inches in diameter with 4 inch sides. Spread half of the potatoes in the bottom of the casserole, cover them with half of the cod and half of the onions, using a slotted spoon to transfer the onions. Scatter half of the olives over the first layer. Repeat the layer with the remaining potatoes, cod, onions, and olives. In a small bowl, toss the cheese, bread crumbs, black pepper, and the remaining 2 tablespoons olive oil together, then distribute this mixture evenly over the casserole. Bake for 25 to 30 minutes, or until the top is golden and crisp. If desired, run the dish under a hot broiler briefly to crisp the topping even more. Scatter the parsley over the top and serve directly from the casserole. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 54338,"Classic Greek Salad Topped with Grilled Calamari Skewers 20 wooden skewers 10 small whole calamari, cleaned, tentacles removed 1/2 cup extra-virgin olive oil, plus more for grilling 1/4 cup red wine vinegar 4 garlic cloves, chopped 1 tablespoon dried oregano 1 tablespoon fresh oregano 1 tablespoon fresh thyme leaves 1 lemon, juiced Kosher salt and freshly ground black pepper 4 tomatoes, seeded and cut into chunks 1 medium red onion, sliced thin 1 medium cucumber, sliced thin 1/2 pound feta cheese, crumbled 1/2 cup kalamata olives, pitted 1 head romaine lettuce, torn into bite size pieces Lemon wedges, for garnish Fresh oregano leaves, for garnish Instructions: Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad. In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari. Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 54339,"Veggie Pad Thai 3 tablespoons chili sauce 3 tablespoons packed brown sugar 1 tablespoons water 1 tablespoons fish sauce (replace with soy sauce if desired) 1 teaspoon grated peeled fresh ginger ? teaspoon crushed red pepper ? pound wide rice stick noodles 1 tablespoons vegetable oil 1 pkg Wildwood? Baked Teriyaki Tofu, cut into cubes 2 large eggs 2 garlic cloves, minced 1 cup fresh bean sprouts ? cup diagonally cut green onions ? cup minced fresh cilantro, divided ? cup coarsely chopped dry-roasted peanuts 4 lime wedges Instructions:

1. Combine first 6 ingredients; set aside. Cook noodles in boiling water for 5 minutes or until done. Drain and rinse with cold water; drain well. Crack eggs in a separate bowl, stir well with a whisk. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and saute for 20 seconds.
2. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions and ¼ cup cilantro, and cook 3 minutes or until thoroughly heated.
3. Garnish with chopped peanuts and cilantro. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 54340,"Mole-Spiced Nuts 1 cup unsalted dry-roasted peanuts 1/2 cup raw pepitas (green pumpkin seeds) 1 cup slivered almonds 1/2 cup corn nuts 2 dried ancho chiles or 2 tablespoons ancho cl powder 2 dried guajillo chiles or 2 tablespoons guajillo cl powder 1/4 teaspoon ground allspice 1 teaspoon ground cumin 2 teaspoons grated orange zest 1/2 teaspoon cayenne pepper 3 tablespoons sugar 2 tablespoons canola oil Kosher salt Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the peanuts, pepitas, almonds and corn nuts in a large bowl. If using dried chiles, pull off the stems and scrape out the seeds. Tear the chiles into 2-inch pieces. Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground. (If using cl powder, mix the ingredients in a bowl.) Add to the nut mixture. Add the sugar, canola oil and 2 tablespoons salt. Stir with a fork to evenly coat. Pour the mixture onto the prepared baking sheet. Bake 4 minutes, then stir with a fork and continue baking until lightly golden, about 4 more minutes. Pour the nuts onto a clean baking sheet to cool. Transfer to a serving dish and enjoy. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 54341,"Vincenzo's Veal Scaloppine 4 (2 ounce) veal scaloppine 1 cup flour Salt White pepper 1 ounce clarified butter 1 teaspoon minced shallots 1 cup sliced mushrooms 1/2 teaspoon drained capers 1 ounce white wine 1 tablespoon lemon juice 4 ounces veal broth Freshly ground black pepper 4 crescents peeled honeydew 4 crescents peeled cantaloupe Chopped parsley Instructions: Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54342,"Puerto Rican-Style Stuffed Flank Steak 3 tablespoons plus 1 teaspoon vegetable oil, plus more for the grill grates 1/2 teaspoon ground turmeric 1/2 cup long-grain white rice Sea salt 2 tablespoons mayonnaise 1 clove garlic, finely grated 1 small red bell pepper, cut into 1/4-inch-thick strips
   1 medium yellow (firm-ripe) plantain, peeled and halved lengthwise One 15.5-ounce can black beans, drained and rinsed 1/4 cup plus 2 tablespoons barbecue sauce, such as Stubb's? Original Bar-B-Q Sauce, plus more for serving
   One 1 1/2- to 2-pound flank steak 2 tablespoons roasted garlic and herb seasoning, such as McCormick? Grill Mates? Roasted Garlic and Herb Seasoning
   6 scallions, trimmed and halved lengthwise Instructions: For the rice: Heat 1 teaspoon of the oil in a small saucepan over medium heat. Add the turmeric and cook, stirring, until toasted, about 30 seconds. Add the rice and stir to coat. Add 1 cup water and 1/2 teaspoon salt. Bring to a boil, reduce to a low simmer, cover and cook until all of the water has been absorbed and the rice is tender, about 15 minutes. Remove from the heat and stir in the mayonnaise and garlic. Adjust the seasoning with salt and let cool completely. Set aside. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling. For the peppers and plantains: Heat 2 tablespoons of the oil in a medium flameproof skillet over the direct-heat side of the grill until hot and shimmering. Add the peppers and cook until softened, about 5 minutes; set aside. Add the plantain halves cut-side down and cook, flipping once, until golden and caramelized, about 5 minutes per side. Let cool, then cut one of the plantain pieces in half lengthwise to make 3 strips total. Set aside.
   For the beans: Put the beans and 2 tablespoons of the barbecue sauce in a small bowl. Add a pinch of salt and squish the beans with your hands until broken down enough to hold together but not completely a paste. Set aside.
   For the flank steak: Set the flank steak on a cutting board with a short end facing you. Starting at one long side, slice the steak in half horizontally, leaving 2 inches at the opposite long side uncut so the pieces stay together. Open up the steak like a book so you have 1 big piece. Pound the steak with a meat mallet to an even thickness of about 1/2 inch. Sprinkle both sides of the steak with the roasted garlic and herb seasoning.
   Position the steak vertically in front of you so the short ends are at the top and bottom of the cutting board. Pat the rice into an even layer all over the steak. Starting a third of the way in from the left side of the steak, lay down one plantain strip vertically on the steak. Moving right, line up 4 scallions next to it, followed by a third of the peppers and a third of the beans. Repeat 2 more times with the remaining ingredients, starting with a plantain strip and ending with the beans. Starting at one of the long ends, roll the steak around the filling like a jelly roll. Tie closed at 1-inch intervals around the circumference with kitchen twine. Tie 1 more piece of twine lengthwise around the meat to secure it. Coat the meat evenly with the remaining 1 tablespoon oil. Lightly oil the grill grates. Grill the steak on the direct-heat side of the grill to brown all 4 sides, about 10 minutes total. Move the steak to the indirect-heat side of the grill, cover the grill and cook, turning occasionally and basting with the remaining 1/4 cup barbecue sauce during the last 5 minutes of grilling; cook, testing the temperature frequently, until the very center registers 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, about 30 minutes more. Transfer the steak to a cutting board to rest for 15 minutes. Untie the steak and slice on a slight bias into 6 thick slices. Serve with more barbecue sauce on the side.
   ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 54343,"Grilled Breakfast Pizza with Sausage Gravy 1 tablespoon vegetable oil, plus more for the pizzas and oiling the grill 1 pound bulk breakfast sausage 2 tablespoons all-purpose flour, plus more for dusting 2 1/2 cups whole milk Kosher salt and freshly ground black pepper 1 pound frozen pizza dough, thawed 8 ounces sharp white Cheddar, shredded (about 3 heaping cups) 4 large eggs 2 scallions, thinly sliced Hot sauce, for serving Instructions: Prepare an outdoor grill for cooking over medium heat. Line a baking sheet with parchment paper.
   Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from the heat, and use a slotted spoon to transfer the sausage to a plate.
   Reserving 2 tablespoons of drippings in the skillet (drain or add oil as needed), return it to medium-high heat. Whisk in the flour and cook, whisking frequently, until the mixture becomes loose and turns a light tan color, 1 to 2 minutes. Slowly whisk in the milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Simmer, whisking frequently, until the sauce has thickened to the consistency of thin gravy, 6 to 8 minutes. Return the cooked sausage to the skillet and stir. Remove from the heat, cover and set aside.
   Divide the pizza dough into 4 balls. Dust a clean flat work surface with flour, and roll each ball into an 8-inch circle. Transfer the dough circles to the prepared baking sheet, and brush both sides with oil.
   Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear on the underside, about 1 minute. Flip. Evenly divide the Cheddar among the crusts, leaving a small well empty in the center of each. Immediately crack 1 egg into each well. Grill, covered, until the whites have completely set and the Cheddar has melted, 8 to 10 minutes.
   Meanwhile, reheat the sausage gravy if needed. Remove the pizzas from the grill and drizzle each with a couple spoonfuls of warm gravy. Garnish with the scallions. Serve immediately with hot sauce and any remaining gravy served on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54344,"Ricotta with Honey and Raspberries 1 pound ricotta cheese 1 teaspoon sweetened cocoa powder 1 cup fresh raspberries 2 tablespoons honey 2 biscotti cookies Instructions: In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons. ","[Prosecco, Moscato, Vin Santo]" 54345,"Apple Sauce Empanadas 1 cup all-purpose flour, plus more for dusting 2 teaspoons sugar 1/4 teaspoon salt 6 tablespoons butter, chilled, cut into 1/2-inch cubes 6 ounces cream cheese, chilled, cut into 1/2-inch cubes 1 egg 1/4 cup applesauce Cinnamon sugar, for sprinkling Instructions: Add the flour, sugar and salt to a food processor and pulse to mix. Add the butter and process until the mixture resembles wet sand. Add the cream cheese and pulse until the dough comes together in large clumps. Place the dough on a floured surface and gently knead two or three times, just enough to incorporate the cream cheese. Form the dough into an oval disk, place in a plastic bag and chill, 15 to 30 minutes. Preheat the oven to 350 degrees F. Roll the dough into a rectangle, about 15-by-10-inches. Cut the dough with a sharp knife into 6 squares, about 5-inches each. Beat 1 teaspoon water and the egg in a small bowl, to make an egg wash. Fill each dough square with about 2 teaspoons applesauce. Use your fingertips to moisten the dough edges with a little water. Fold the dough over to create a triangle. Use your fingers to press the dough gently together, then crimp the seal with a fork. Brush the tops of the triangles with the egg wash. Sprinkle the egg washed-tops with the cinnamon sugar. Place the triangles on a baking sheet lined with parchment and bake until the triangles are golden brown, about 15 minutes. Be careful, the filling will be hot, so cool the empanadas about 15 minutes before eating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54346,"Kardea's Caramel Apple Cake Nonstick cooking spray or unsalted butter, for greasing the pan 3 cups all-purpose flour, plus more for the pan
   2 teaspoons ground cinnamon
   1 teaspoon baking soda
   1/2 teaspoon ground nutmeg
   1/2 teaspoon salt
   3 medium apples (I used a mix of green and Pink Lady apples)
   1 1/2 cups vegetable or canola oil
   2 cups granulated sugar
   1/2 cup dark brown sugar
   2 teaspoons vanilla extract 3 large eggs
   One 11-ounce package caramels, preferably Kraft Caramels 1/4 cup whole milk
   Instructions: For the cake: Preheat the oven to 325 degrees F. Generously grease and flour a 9- or 10-inch Bundt pan. Mix together the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. Peel, core and dice 3 cups apples. Set aside. Blend the oil, sugars and vanilla in a bowl with a handheld electric mixer or in a stand mixer until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be very thick. Fold in the apple pieces. Spoon the batter evenly into the prepared pan. Bake the cake until a toothpick inserted in the center comes out with only a few moist crumbs, about 1 hour 15 minutes. Let cool for 20 to 30 minutes, then remove the cake from the pan to a cooling rack. For the caramel sauce: Meanwhile, heat the caramels and milk in a saucepan on medium-high heat, stirring constantly, until the caramels are completely melted and the sauce is smooth, about 2 minutes. Let cool for 1 to 2 minutes, then drizzle over the cake just before serving. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 54347,"Emeril's Chuck Wagon Chili 2 tablespoons vegetable oil 3 pounds beef chuck, cut into 1/2-inch cubes 3 tablespoons chili powder 1 tablespoon ground cumin 1 1/2 teaspoons Emeril's Southwest Essence 3/4 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon crushed red pepper 1 bay leaf 3 cups chopped yellow onions 2 tablespoons minced garlic 2 (12-ounce) bottles dark beer 1 (28-ounce) can whole tomatoes, crushed, with juices 1 (14.5-ounce) can diced tomatoes 2 tablespoons tomato paste 1 cup beef broth 2 teaspoons salt 1-ounce semisweet chocolate, coarsely chopped 2 tablespoons masa harina Grated Cheddar, for garnish Finely chopped green onions, for garnish Chopped fresh cilantro leaves, for garnish Instructions: Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer. Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 54348,"Mississippi Mud Pie 7 1/2 ounces or 21 Oreo cookies 2 ounces (1/2 stick) butter 4 cups coffee ice cream Instructions: Crust: Melt butter and set aside. Line a 9-inch ovenproof glass pie plate with a 12-inch square aluminum foil tightly out over the rim of the pie plate (use a folded towel to press.) Break the Oreos into small pieces and process in a food processor until fine crumb. In a bowl mix the crumbs with the melted butter until well combined. Turn the mixture into the lined pie plate and distribute evenly with your fingertips working on the sides first and then the bottom. Freeze several hours or overnight. Filling: Let the ice cream soften in the refrigerator for about 10 minutes. When the pie is frozen remove the foil from the crust. Gently replace the pie back into the glass pie shell. Spread the ice cream into the pie mounding it high in the center. Freeze the pie and prepare the glaze. Glaze: Chop chocolate fine and set aside. Place the water, corn syrup and butter in a small saucepan over moderate heat. Stir until mixture reaches a boil. Add the chopped chocolate and remove from heat. Whisk until homogenous. Cool mixture to room temperature. Pour the cooled glaze carefully over the frozen ice cream to cover the top of the pie. Do not let the glaze pour over the sides! Use a spatula to spread if necessary and work quickly before it hardens. Return the pie to the freezer until it hardens for 3 more hours. You can serve or wrap tightly and keep frozen for later use. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]

" 54349,"Roasted Potatoes with Garlic 2 pounds small potatoes: Red Bliss, small whites, Yukon Gold, Yellow Finns, or Fingerling potatoes 1/4 cup olive oil 3 tablespoons unsalted butter 3 cloves garlic, peeled and finely minced 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh flatleaf parsley Salt and freshly ground black pepper to taste Instructions: Preheat oven to 350 degrees. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Leave whole, cut in half or in quarters, depending on the size of the potatoes. Pour the olive oil into a roasting pan or large cast iron skillet and heat in a 350 degree oven for ten minutes before adding the potatoes. Roast the potatoes for 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish. In a saute pan, melt the butter, add the garlic, and saute until light goldenbrown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic herb butter over the potatoes, season with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54350,"Fried Chicken Breast Salad 2 cups canola oil 2 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 cups all-purpose flour 2 tablespoons seasoning salt 2 eggs, beaten 1 head romaine lettuce, chopped 1 cup cherry tomatoes 1/4 cup sliced red onion Sweet Dijon vinaigrette, recipe follows 1 teaspoon honey Dijon mustard 1/2 cup red wine vinegar 1 cup extra virgin olive oil 1 teaspoon sugar Kosher salt and freshly ground black pepper Instructions: Heat the oil to 350 degrees F in a large saute pan over medium-high heat.
Season the chicken breasts with salt and pepper. Season the flour with some seasoning salt. Lightly dredge both sides of the chicken in the seasoned flour, and then dip in the egg wash, letting the excess drip off, and then dredge in the seasoned flour again. Place the breaded chicken in the saute pan and fry until crisp and golden brown.
In a large bowl, toss together the romaine, tomatoes, and red onions with some of the Sweet Dijon vinaigrette. Slice the fried chicken breasts and arrange on top of the salad. Combine the mustard and vinegar in a small bowl. Whisk the olive oil in a slow, steady stream. Season with sugar, salt, and pepper.
Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54351,"Carrot-Pineapple Smoothie 1 cup carrot juice 1/2 cup packed fresh chopped pineapple (about 4 ounces) 1/4 cup lowfat buttermilk 2 Medjool dates, halved and pitted Pinch ground cinnamon Instructions: Pour the carrot juice into an ice cube tray and freeze until solid, at least 2 hours. Put the pineapple, buttermilk, dates, carrot juice ice cubes and cinnamon into a blender. Blend on high until smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54352,"Marinated Scallops and Watercress Salad 1 pound sea scallops 1/2 cup extra virgin olive oil Juice of 2 limes 6 shallots, finely diced 2 small bunches cilantro, leaves only, coarsely chopped 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/2 cup extra virgin olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 large bunches watercress, stems removed, leaves washed and well dried 2 ripe avocados, halved, pitted and peeled Instructions: Carefully clean scallops of any roe, muscle, or brown connective tissue, which can become tough when marinated. Cut scallops into 1/4-inch horizontal slices. Combine marinade ingredients in a small bowl. Add scallops and toss to coat. Marinate, covered, in refrigerator 5 minutes or as long as 30 minutes any longer and the acid in the lime juice would overcook the seafood. Meanwhile, prepare salad: whisk together olive oil, lemon juice, salt and pepper in a bowl. Tear watercress into bitesize pieces and toss with dressing. Divide salad among 6 serving plates. Arrange a circle of scallops in the center of each. Thinly slice avocado halves into strips lengthwise and garnish plates along the side. Spoon leftover marinade over scallops and avocado. Serve cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54353,"Masala Chicken and Cauliflower Rice Bowl 2 tablespoons chopped fresh cilantro 1 English cucumber, seeded and diced Lemon wedges, for serving 2 boneless, skinless chicken breasts (about 12 ounces total) 2 cups plain whole-fat yogurt 2 tablespoons lemon juice 3 teaspoons curry powder 2 teaspoons finely grated ginger 1 1/2 teaspoons finely grated garlic Kosher salt 4 cups bite-size cauliflower florets (about 8 ounces) 3 tablespoons unsalted butter 2 cups basmati or other long-grain rice 1/4 cup tomato paste 4 wide strips lemon zest Instructions: Sandwich the chicken breasts between two pieces of plastic wrap and pound them out until just under 1/2-inch thick all over. Whisk together 1 cup of the yogurt, 1 tablespoon of the lemon juice, 2 teaspoons of the curry powder, 1 teaspoon of the grated ginger, 1/2 teaspoon of the grated garlic and 2 teaspoons salt in a medium bowl. Transfer half of the yogurt marinade to another medium bowl. Cut 5 diagonal shallow slits on both sides of each chicken breast and place them in one of the bowls. Place the cauliflower florets in the other bowl. Toss both to coat, and then marinate at room temperature for 15 minutes. Melt the butter in a large saucepan set over medium heat. Add the rice, the remaining 1 teaspoon curry powder, 1 teaspoon ginger and 1 teaspoon garlic, and stir until fragrant and the rice is yellow, about 1 minute. Add the tomato paste and stir for about 30 seconds. Add 2 3/4 cups water, the lemon zest strips and 1 tablespoon salt. Bring to a boil, and then reduce the heat to low. Give the rice a quick stir to scrape up any bits stuck on the bottom. Cover and cook until the rice is tender and absorbs the liquid, 20 minutes. Remove from the heat, then fluff the rice with a fork and cover again for 5 minutes. Then remove and discard the lemon zest. Mix together 1 tablespoon of the cilantro, the cucumber, the remaining 1 cup yogurt, 1 tablespoon lemon juice and 1 teaspoon salt in a medium bowl. Preheat a broiler with a rack set 4 inches from the heating element. Line two small baking sheets or skillets with foil. Place the chicken on one baking sheet and the cauliflower on the other. Broil until the chicken is charred in spots, firm and has no visible pinkness inside, and the cauliflower is charred and tender, 10 to 12 minutes, flipping the chicken and tossing the cauliflower halfway through. Slice the chicken breasts and sprinkle lightly with salt. Divide the rice among four bowls. Top each with some chicken, cauliflower, cucumber-yogurt sauce, lemon wedges and the remaining chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54354,"Pumpkin Pie Creme Brulee Pecan and Butter Cracker Crust, recipe follows 3 1/2 cups heavy cream, divided 1 teaspoon ground cinnamon 1 teaspoon freshly grated nutmeg 1/2 teaspoon powdered ginger 1 vanilla bean, seeds scraped and pod reserved 8 egg yolks 1 cup sugar 1/2 cup whole milk 2 cups canned pumpkin puree Hot water 1/4 cup turbinado sugar 32 butter crackers (recommended: Ritz crackers) 1/2 cup pecans 5 tablespoons unsalted butter melted, plus more if needed 2 to 3 tablespoons dark brown sugar Instructions: Preheat the oven to 300 degrees F. Make the crust: In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, 6 to 10 pulses. Add the melted butter and brown sugar and pulse to combine. Press the mixture into the bottoms and 1/2 inch up the sides of ten 6-ounce ramekins. Put the ramekins in a large baking dish or roasting pan and blind bake in the oven, 10 to 12 minutes. Remove and set aside to cool. Make the custard: Combine 2 cups cream, the cinnamon, nutmeg and ginger in a saucepan over medium-high heat. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Bring to a boil and remove from the heat. Whisk the egg yolks with the granulated sugar in a bowl until the sugar is dissolved. Add the remaining 1 1/2 cups cream and the milk to the saucepan. Slowly whisk in the yolk mixture, then strain the custard through a sieve back into the bowl. Whisk in the pumpkin. Divide the pumpkin mixture among the ramekins. Pour hot water into the baking dish, about halfway up the sides of the ramekins. Bake until the custard is starting to set but is still a little wiggly in the middle, 55 minutes to 1 hour. Remove from the oven; remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate at least 6 hours or overnight. Lightly sprinkle the custard with turbinado sugar. Heat the sugar with a butane torch until caramelized. To get a thicker caramelized sugar crust, repeat, using just a light sprinkling of sugar each time. Let cool. In the bowl of a food processor fitted with the metal blade, pulse the crackers and pecans until finely ground, about 6 to 10 (3-second) pulses. Add the melted butter and brown sugar and pulse to combine. Press into the bottom of a springform pan, baking dish, or 8 (6-ounce) ramekins. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54355,"Peach Melba Pie with Buttermilk Caramel 1 1/4 cups all-purpose flour, plus more for rolling the dough 1 tablespoon sugar
1/4 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into pieces
2 teaspoons apple cider vinegar
5 to 6 tablespoons ice water
2 tablespoons unsalted butter 1/4 cup peach preserves
1/2 cup sugar, plus more for sprinkling
2 tablespoons brandy
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 1/2 pounds peaches, cut into 1/2-inch slices
1 cup fresh raspberries
3 tablespoons cornstarch
1 large egg, beaten
3/4 cup good-quality jarred caramel sauce 1/4 cup buttermilk
1/2 teaspoon flaky sea salt, plus more for garnish, if desired
Instructions: For the crust: Pulse the flour, sugar and kosher salt in a food processor to combine. Scatter in the butter pieces and pulse until the butter is the size of small peas. Sprinkle with the vinegar and 5 tablespoons of the water. Pulse until the dough just begins to come together. (If the dough is still floury and crumbly, add the last tablespoon of water and pulse again.) Dump the dough on the counter and press into a disc with your hands. Wrap in plastic wrap and chill for 30 minutes. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. For the filling: Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter is melted, add the preserves and stir until smooth, then simmer until syrupy, about 1 minute. Remove from the heat and stir in the sugar, brandy, lemon juice, ginger and nutmeg. Add the peaches and raspberries, then sprinkle with the cornstarch and toss to coat the fruit in the cornstarch. Roll the dough on a floured counter to a circle about an inch or so wider than the top of the skillet. Trim the dough to clean up the edges, then lay the dough over the top of the skillet, tucking the edges inside. Cut 3 small slits in the top of the dough to let steam escape. Brush the dough with the beaten egg and sprinkle with sugar. Place the skillet on the lined baking sheet to catch any drips. Bake until the filling is bubbling and the crust is crisp and deep golden brown, 45 to 50 minutes. Let cool at least 30 minutes before serving. For the sauce: Put the caramel sauce in a small saucepan and heat over medium-low heat until it starts to simmer, then whisk in the buttermilk and flaky salt. Return to a simmer and simmer until smooth, about 1 minute. Let cool before serving. To serve, scoop the pie into serving dishes and drizzle with the sauce. Sprinkle with additional flaky salt, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54356,"Fusilli with Sun-Dried Tomato Vinaigrette 1/2 cup sun-dried tomatoes 1/4 cup fresh-squeezed orange juice (about 1 medium orange)
3 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Salt One 8-ounce package gluten-free ancient grain fusilli pasta, such as TruRoots
3 cups chopped baby arugula 3/4 cup pitted Kalamata olives, chopped 1/2 cup packed fresh basil leaves, chopped 7 ounces fresh mozzarella, cut into 1/3-inch dice
Instructions: For the vinaigrette: Place the sun-dried tomatoes in a food processor and pulse to chop. Add the orange juice, olive oil, vinegar, salt and pepper. Process to a slightly chunky, relatively thick puree. To assemble: In a large pot of boiling salted water, cook the pasta according to package directions. Drain and rinse in cold water. In a large bowl, toss the cooked pasta together with the arugula, olives, basil, mozzarella and the vinaigrette. Serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 54357,"Chicken Masala 4 chicken breast halves without skin 1/3 cup all-purpose flour, for dredging 2 tablespoons canola oil1 onion, chopped 1 teaspoon minced garlic 1 tablespoon garam masala seasoning, plus 2 teaspoons 1 (14.5-ounce) can diced tomatoes, drained 1/2 cup cream of chicken soup, condensed 1 cup light coconut milk Salt and pepper 1 cup frozen peas Cooked white rice, to serve Instructions: Place chicken breasts and flour in zip-top bag. Shake until chicken is coated with flour. Remove from bag, shaking off excess flour and set aside. Heat the oil in a frying pan over medium-high heat. When oil is hot, add the chicken breasts and fry until golden brown on both sides. Remove chicken to a plate and set aside. Add the onion and garlic to the pan and cook until soft. Add the garam masala, tomatoes, soup, coconut milk, and salt and pepper to taste and bring to a boil. Reduce the heat to a simmer and return the chicken breasts to the pan. Simmer for 15 minutes, then add the frozen peas. Return to a simmer and cook for an addition 10 minutes. Serve hot with white rice. Cook's Note: Garam masala is a traditional Indian blend of spices and is available in the spice section of the grocery store. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 54358,"Creamy Polenta Vegetable cooking spray 1 cup milk 1 1/3 cups half-and-half, divided 2 tablespoons butter, divided 1/3 cup coarse polenta, or corn grits Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan Instructions: Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high. In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54359,"Spanish Shrimp and Rice 3 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, chopped 1/2 teaspoon turmeric 1 medium tomato, chopped 1 small carrot, diced 1/2 red bell pepper, diced Kosher salt and freshly ground pepper 1 pound large shrimp, peeled and deveined
1 1/2 cups converted white rice 1 tablespoon chopped fresh parsley 1/2 cup frozen peas, thawed Hot sauce, for serving (optional) Instructions: Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes. Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce. Photograph by Christopher Testani ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 54360,"Fig and Balsamic Syrup Mille Feuille 1 sheet puff pastry, thawed, if frozen (1/2 (17 1/4-ounce) package) All-purpose flour, for dusting 1 large egg white, beaten 3 tablespoons plus 1 teaspoon granulated sugar, divided 1/4 teaspoon ground cinnamon 1/2 cup balsamic vinegar 1/2 cup Ruby Port wine 1/2 vanilla bean, split lengthwise in 1/2, seeds scraped 2 cups black Mission figs, stems removed and cut in 1/2 vertically 1 cup heavy cream 1 teaspoon pure vanilla extract 4 teaspoons confectioners' sugar Instructions: Cover the puff pastry with a slightly damp kitchen cloth and bring to room temperature. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. On a lightly floured surface, roll out the pastry to 1/8-inch thickness. Using a 3-inch round cutter dipped in flour, press out into 8 portions. Place on the prepared baking sheet. Brush the pastry with the egg white. Combine 1 teaspoon of the granulated sugar with the cinnamon and sprinkle evenly over the pastry. Cover with a sheet of parchment paper and top with a second baking sheet. Bake until lightly browned and cooked through, about 30 minutes. Remove from the oven and transfer to a wire rack to cool completely. Combine the vinegar, Port, 1 tablespoon of granulated sugar and the vanilla bean and seeds into a small saucepan. Bring to a boil. Reduce the heat to medium-low and cook until the mixture is thick and syrupy, 12 to 15 minutes. Add the figs, turning to coat evenly, and cook for 1 minute. Remove from the heat and cool slightly. Discard the vanilla bean pods. Beat the cream in a medium bowl until soft peaks form. Add the remaining 2 tablespoons of granulated sugar and the vanilla extract, and beat until stiff peaks form. To assemble, place a small dollop of whipped cream in the center of each of 4 plates. Top with 1 pastry round and a dollop of whipped cream. Divide the figs evenly among the rounds, reserving 4 halves for garnish. Top with the remaining pastry rounds and whipped cream, and garnish with the fig halves. Dust with confectioners' sugar and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54361,"Golden Lemon-Olive Chicken with Pine Nut Couscous 2 tablespoons extra-virgin olive oil 3 medium onions peeled, each cut into 6 wedges, root end intact 4 bay leaves 4 large cloves garlic, crushed Salt and freshly ground black pepper 1 cup good quality pitted large green olives 5 tablespoons butter 4 Meyer lemons or organic lemons, 2 sliced, 1 zested and juiced, plus 1 juiced 1 generous pinch saffron threads, 12 to 15 threads 3 tablespoons all-purpose flour 1 quart homemade or store-bought chicken stock 1 1/2 teaspoons turmeric, half a palmful 1 1/2 teaspoons ground cumin, half a palmful 1 pinch ground cinnamon 1 1/2 to 2 pounds poached chicken, diced or shredded 1/4 cup pine nuts 1 1/2 cups couscous 1/4 cup finely chopped mint leaves 1/4 cup finely chopped parsley leaves Instructions: Heat 2 tablespoons extra-virgin olive oil, 2 turns of the pan, in a large skillet or Dutch oven over medium-high heat. Add the onions, bay leaves and garlic and season with salt and pepper, to taste. Stir for 3 to 4 minutes, then cover the pan and sweat the onions for3 to 4 minutes more. Uncover the pot and stir in the olives. Meanwhile, heat 1 tablespoon butter in a medium-high sided skillet over medium to medium-high heat. Slice 2 lemons and gently brown the slices, in 2 batches. As they brown, add them to the pan with the onions. Add 3 more tablespoons butter to the pan and let it melt, then add saffron threads and the zest of l lemon to the melted butter and stir for 1 minute. Whisk in the flour, cook for a minute more, then whisk in 2 1/2 cups of the chicken stock. Season the sauce with turmeric, cumin and cinnamon and let thicken for a couple of minutes. Stir in the juice of remaining 2 lemons and reduce the heat to low. Add the chicken and sauce to the onions and gently stir to combine. Cool and store for a make-ahead meal or, cover the pan to warm the chicken through and combine flavors. When ready to serve, prepare couscous. Put the remaining 1 tablespoon of butter in a medium pot or pan with tight-fitting lid and let it melt over medium heat. Add the pine nuts and gently toast them to light golden brown. Stir in the remaining 1 1/2 cups of chicken stock and bring it to a boil. Stir in the couscous, turn off heat, cover the pan and let stand for 5 minutes. Fluff the couscous with a fork and add the mint and parsley. Spoon the couscous into a serving bowl. Transfer the chicken mixture to a serving bowl or platter and serve with the couscous. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54362,"Sugar Plum Cake Pops 2 tablespoons butter 2 1/2 cups miniature marshmallows 3 cups puffed rice cereal 1 teaspoon lemon zest 8 ounces white chocolate pieces or white coating chocolate 1/4 cup colored decorating sugar or sprinkles Special equipment: 1 dozen 5-inch lollipop sticks Instructions: In a large pot over medium-low heat, melt the butter. Add the marshmallows, stirring to coat with the butter. Continue to stir and cook until the marshmallows have completely melted. Remove from the heat and stir in the rice cereal and lemon zest. Mix until the cereal is completely coated. Using a scant 1/4 cup measure, roll the rice and marshmallow mixture into golf ball-size balls. Be sure to compress the cereal mixture tightly. Skewer a lollipop stick through the center of the ball. Repeat with remaining mixture and sticks. Melt the chocolate over a double boiler. Dip each cake pop into the melted chocolate. Remove and allow any excess to drip off, spinning slightly, to coat completely. Stick the pops into a piece of floral foam or a bowl full of rice to stand upright so that the chocolate can set up slightly. Let sit 5 minutes. Dip the top half of each pop into the sprinkles. Place the sticks back in the foam or rice and place in the refrigerator to set up completely, or allow to set for several hours at room temperature. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 54363,"Onion Soup Mix Turkey One 15-pound turkey One 2-ounce packet onion soup mix 1 stick (8 tablespoons) salted butter, softened 2 cups turkey or chicken broth 1 small onion, peeled and quartered 1 lemon, cut into eighths 3 tablespoons all-purpose flour 3 to 4 cups chicken broth Kosher salt, optional Instructions: For the turkey: Preheat the oven to 325 degrees F. Remove the neck and giblets from the turkey (reserve for another use) and place the turkey breast-side up in a roasting pan. Remove 1 tablespoon of the onion soup mix and mix with the butter. With your fingers, gently loosen the skin of the turkey breast and rub the butter under the skin. Sprinkle the remaining soup mix all over the turkey and gently rub. Pour the broth into the bottom of the roasting pan. Place the onion and lemon in the cavity of the turkey. Roast for 12 to 15 minutes per pound, basting occasionally and tenting the turkey if it starts to get too brown, until a thermometer inserted in the thickest part of the thigh registers 165 degrees F, 3 hours to 3 hours 45 minutes. Remove the turkey to a platter and loosely tent with foil while you make the gravy. For the gravy: Pour off all of the drippings into a bowl or fat separator. Return the roasting pan to low heat. Add in about 1/3 cup or so of the fatty drippings and discard the rest of the fat, saving the remaining liquid. Sprinkle in the flour and cook, stirring, until the flour is incorporated and bubbly, 1 to 2 minutes. Slowly whisk in the roasting liquid and bring to a simmer. Add enough of the chicken broth to reach the desired consistency and volume. Simmer until slightly thickened, a few minutes. Taste before adding any salt, as the onion soup mix is salty. Carve the turkey and serve with the gravy on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54364,"Dulce de Leche Coffee Cake with Pumpkin Pie Spice Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 1/2 teaspoons pumpkin pie spice Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup dulce de leche Instructions: Combine the flour, brown sugar, pumpkin pie spice and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle half of the crumb topping over the batter. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54365,"Turkey Burgers with Mango Slaw 1 pound ground turkey 1 tablespoon jerk seasoning, plus more for sprinkling 1 small green apple, peeled and grated 1/2 cup finely chopped scallions 1/4 cup panko (Japanese breadcrumbs) Kosher salt and freshly ground pepper 1/4 cup mayonnaise, plus more for brushing 1/4 cup mango chutney, roughly chopped 3 cups shredded green cabbage 1 carrot, shredded Canola oil, for the grill 4 hamburger buns or challah rolls, split Instructions: Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate. Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat. Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side. Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54366,"Shoestring Potatoes with Garlic Mayo Canola oil, for frying 3 large Idaho potatoes, peeled 1/2 cup mayonnaise 2 tablespoons minced garlic 1 tablespoon lemon juice Salt and freshly ground black pepper Instructions: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Line a sheet tray with paper towels.
Cut the potatoes using the thin julienne attachment of a mandolin. Rinse the potatoes in water, then spin dry in a salad spinner. Make sure the potatoes are dry so they don't spatter in the hot oil. Fry in batches until crisp, 4 to 5 minutes. Remove the cooked fries with a slotted spoon and drain on the prepared sheet tray. Season with salt immediately. Make sure the oil heats back to 365 degrees F between batches of fries. Repeat for the remaining potatoes.
In a bowl, mix the mayonnaise, garlic and lemon juice. Season with salt and pepper. Serve with the fries. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54367,"Linguine with Tuna Puttanesca Kosher salt 12 ounces linguine 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon crushed red pepper
2 tablespoons capers, drained 1/2 cup roughly chopped kalamata olives One 28-ounce can San Marzano tomatoes 4 basil leaves, torn, plus more for garnish One 5-ounce can albacore tuna packed in olive oil Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt. Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54368,"Sunny's Beer Battered Moroccan Asparagus with Dip 2 cups flour 1 tablespoon Moroccan spice blend Zest of 1 lemon Kosher salt 12 ounces beer 1 bunch thin asparagus Vegetable or peanut oil, for frying Chilled Moroccan Spice Dip, recipe follows 1/2 cup mayonnaise 1/4 cup grated onion pulp, made with the biggest side of box grater 1/4 cup loosely packed chopped fresh parsley 2 tablespoons sour cream 2 tablespoons fresh lemon juice 2 teaspoons Moroccan spice blend Kosher salt Instructions: Add 1 cup of the flour to each baking dish. Set one aside for your dredging station. In the other add the spice blend, lemon zest and a nice pinch of salt, and whisk. Slowly stir in the beer until the batter thickens to a pancake consistency. If there is a sip of beer leftover, don't waste it, drink it! Rest the batter for 5 minutes. Fill a large pot 3- to 4-inches deep with oil and heat until a deep-fry thermometer reaches 350 degrees F. To fry, first dredge the asparagus in the flour, then shake off lightly and run through the batter. Immediately and gently lower the asparagus into the oil. Fry until the batter is golden brown, about 5 minutes. Cook in batches to avoid overloading the pot, which reduces the overall temperature of the oil. Remove to a paper-towel-lined plate and sprinkle with salt. Repeat for the remaining asparagus. Serve warm with the chilled Moroccan Spice Dip. In a medium bowl stir together the mayonnaise, onion pulp, parsley, sour cream, lemon juice and spice blend. Taste the dip and season with a pinch of salt, if needed. Refrigerate until ready to serve. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 54369,"Couscous and Zucchini 10 ounces couscous 2 cups boiling water 2 tablespoons olive oil 1/4 teaspoon red pepper flakes 2 cloves garlic, minced 1 zucchini, diced 1 tablespoon green onion, sliced 2 tablespoons mint, sliced thin Salt Instructions: Add couscous to boiling water, remove from heat and cover. Let stand 5 minutes. In a large saute pan heat olive oil. Add red pepper flakes, garlic, zucchini, green onions, mint and salt. Cook until tender, about 5 minutes. Remove from the heat. Fluff couscous with fork and fold in vegetables. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 54370,"Coconut Almond Meringues 1/2 cup almond flour 1/2 cup powdered sugar 1/4 cup coconut flakes 2 tablespoons flour 4 egg whites 3 tablespoons sugar Instructions: Preheat the oven to 350 degrees F. In a mixing bowl, combine almond flour, powdered sugar, coconut flakes, and flour. In another mixing bowl, whip the egg whites to soft peaks and add the sugar. Whip to medium peaks. Gently fold in the dry ingredients. Spoon the mixture into a pastry bag set with plain tip. Pipe into rings on a parchment-lined baking sheet, and bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 54371,"Aarti's Hot (not heavy!) Homemade Garam Masala 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds) 3 tablespoons whole cloves 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits) Instructions: Add the green cardamom seeds, cloves, black cardamom seeds and cinnamon sticks to a spice/coffee grinder and grind until fine. Store in an airtight container away from direct sunlight. Most garam masalas contain cardamom, cinnamon, cloves and black peppercorns. Some folks add cumin and coriander, but I don't like the earthy flavour they add. And in fact, if you buy yours at the supermarket, it will not only contain cumin and coriander, it will also contain a bunch of other things. HOWEVER, it probably won't contain very much cardamom, cloves or cinnamon. That's because... those are the expensive ones! So what you're buying is a lot of stale filler! I have nothing against it in a pinch, or if you're just starting out and don't know if this spice blend is for you... but if you can't find it at the supermarket, or if you're ready for the real thing, try my version. I don't use black peppercorns, but if you like, you can add a teaspoon or so. It doesn't take very long to make a batch; the only thing that's annoying about it is getting all the little black seeds out of the green cardamom pods. Use a pestle to crush the little beauties open, and discard the husks, or simply buy the seeds. ","[Chenin Blanc, Gewrztraminer, Riesling, Garnacha]" 54372,"Sunny's Mango Margarita Salsa 3 mangos, peeled and chopped 1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 red jalapeno or serrano pepper, seeded and finely chopped
1 scallion, finely chopped (both white and green parts)
1 to 2 tablespoons margarita mix
Instructions: Add the mangoes, red onion, cilantro, jalapeno, scallion and 1 tablespoon margarita mix to a large bowl. Toss and taste, then add another splash of margarita mix if needed. Refrigerate until ready to serve. ","[Mencia, Tempranillo, Garnacha, Vermentino]" 54373,"Skillet Turkey Pot Pie 1 refrigerated pie crust 2 cans (10.75 ounces each) condensed cream of chicken soup 2 cups diced cooked turkey breast 1 can (14.5 ounces) Del Monte? Cut Green Beans, drained 1 can (15.25 ounces) Del Monte? Whole Kernel Corn, drained 1 can (14.5 ounces) Del Monte? Diced New Potatoes, drained ? cup diced red bell pepper or 1 jar (7 ounces) diced pimiento, drained ? cup milk 2 tablespoon cream cheese ? teaspoon dried thyme Instructions: Preheat oven to 450F. Remove pie crust from package and unroll onto a non-stick baking sheet. Bake 7 minutes or until golden. Meanwhile, combine the remaining ingredients in a large, 12-inch skillet. Bring just to a boil over medium-high heat. Reduce heat to medium-low and cook, uncovered, 7 to 9 minutes or until heated, stirring occasionally. Remove skillet from heat, place baked crust on top of the turkey mixture before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54374,"Southern Summer Peach-Cherry Pie 2 rolled pie crusts, store-bought or homemade 3 cups sliced peeled peaches 2 cups pitted cherries 1 1/2 cups sugar
2 tablespoons cornstarch 2 tablespoons bourbon 2 tablespoons lime zest Instructions: Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts. In a bowl, put the peaches, cherries, sugar, cornstarch, bourbon and lime zest and stir to combine. Pour into the pie shell and top with the second crust. You can do cut-outs or a lattice top if you'd like. Trim any extra dough off the edges, then crimp the edges. Make a tent out of foil and place over the pie. Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 54375,"Breakfast Burrito with Smoked Trout 12 ounces baby red-skinned potatoes, halved or quartered Kosher salt 2 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil 3 stalks celery, thinly sliced 1/2 cup fresh dill, chopped 1/4 small red onion, thinly sliced Freshly ground pepper 8 large eggs, lightly beaten 2 tablespoons crme fra?che 1 5-ounce package skinless smoked trout, flaked 2 tablespoons chopped fresh chives 4 medium flour tortillas Instructions: Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl. Toss with 1 tablespoon vinegar and let cool slightly. Stir in the remaining 1 tablespoon vinegar and the olive oil. Add the celery, dill and red onion; toss and season with salt and pepper. Pour the eggs into a large nonstick skillet off the heat. Add the crme fra?che, a pinch of salt and a few grinds of pepper and stir well. Turn the heat to medium and cook, stirring and scraping up the pan with a rubber spatula, until the eggs are just set but still creamy, 4 to 5 minutes. Remove from the heat and stir in the smoked trout and chives. Warm the tortillas as the label directs. Divide the eggs among the tortillas. Fold in the ends and roll up. Serve with the potato salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54376,"Edible, Eggless Chocolate Chip Cookie Dough 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup packed light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1 1/2 cups all-purpose flour, toasted 1/4 cup milk 1 cup semisweet chocolate chips Instructions: Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54377,"Chocolate-Hazelnut French Toast 1 tablespoon unsalted butter 1 loaf day-old crusty Italian bread, cut into 2-inch cubes
8 eggs
2 cups half-and-half
1 tablespoon granulated sugar
1 tablespoon vanilla extract 1/2 teaspoon kosher salt
5 tablespoons chocolate-hazelnut spread
4 tablespoons unsalted butter, at room temperature 1/4 cup old-fashioned rolled oats
1/4 cup chopped pecans 1/4 cup light brown sugar
Maple syrup, warmed, for serving Instructions: For the French toast: Preheat the oven to 375 degrees F. Generously grease a 9-by-9-inch baking dish with the butter. Place the bread cubes in the prepared baking dish. Whisk together the eggs, half-and-half, sugar, vanilla and salt in a large bowl. Pour the egg mixture over the bread. Gently push the bread down to absorb the egg mixture. Dollop the chocolate-hazelnut spread over the bread and mix it in until evenly distributed. For the topping: Combine the butter, oats, pecans and brown sugar in a food processor and pulse until it resembles a coarse meal. To finish the dish: Top the bread cubes with the oatmeal mixture. Wrap tightly with foil and refrigerate at least 6 hours or overnight. Bake, uncovered, until the edges are bubbling and the top is golden brown, 45 to 50 minutes. Let cool for 5 minutes. Serve with maple syrup. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 54378,"Chocolate Phyllo Napoleon 4 tablespoons (1/2 stick) unsalted butter, melted 2 tablespoons cocoa powder 3 sheets thawed phyllo dough 6 tablespoons sugar 1/2 cup mascarpone 1/2 pint raspberries Mint sprigs Powdered sugar Raspberry puree, optional Instructions: Preheat the oven to 375 degrees F. In a small bowl, combine the butter and cocoa to make \cocoa butter. Line a large sheet pan with parchment paper. Place 1 sheet of phyllo on the pan and brush with cocoa butter. Sprinkle evenly with 2 tablespoons of sugar, then place another sheet of phyllo on top. Brush with cocoa butter, sprinkle with sugar, lay another sheet of phyllo on top, brush with cocoa butter, and sprinkle with sugar. Cover the stack with parchment paper. Place another pan on top to weight it down. Then place another, empty sheet pan on the very top. (This is to keep the phyllo from buckling during baking). Bake for 15 to 20 minutes, until the phyllo is dark brown. It's very difficult to tell, as it's so chocolate-y looking as it is. Remove the whole stack of sheet pans and let cool (do not unstack the pans). To assemble the dessert, break the phyllo up into random pieces about 3-inches square. Place a dab of mascarpone on each of 4 plates and press 1 phyllo piece down on it. Spoon on a heaping tablespoon of mascarpone in the center and surround it with raspberries. Place another phyllo piece on top and repeat, topping off with a final phyllo piece. Garnish with a mint sprig, a dusting of powdered sugar, and raspberry puree, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 54379,"Bearnaise Sauce 1/4 cup fresh tarragon, chopped 2 shallots, minced 1/4 cup champagne vinegar 1/4 cup dry white wine 3 egg yolks 1 stick butter, melted Salt and pepper to taste Instructions: In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot. Serve with Veal Oscar (see recipe). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54380,"Chocolate Ganache Cupcakes 1/4 pound unsalted butter, at room temperature 1 cup sugar 4 extra-large eggs, at room temperature 1 1/3 cups Hershey's chocolate syrup 1 tablespoon pure vanilla extract 1 cup all-purpose flour 1/2 cup heavy cream 8 ounces good semisweet chocolate chips 1 teaspoon instant coffee granules Candied violets, for decoration, optional Instructions: Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 54381,"Tomato and Basil Tarte Tatin 50 vine-ripened cherry tomatoes 2 tbsp vegetable oil Large pinch of sea salt Freshly ground black pepper 1 squidge of honey or 1 tbsp superfine sugar Handful of bread crumbs All-purpose flour, for dusting 1 lb 2oz/500g homemade or store-bought puff pastry 1 egg, lightly beaten Small bunch of fresh basil or mint leaves 2 tbsp extra-virgin olive oil, for drizzling Instructions: Preheat the oven to 400 degrees F (200 degrees C). Place the tomatoes in the skillet with the vegetable oil, salt and pepper, and honey or sugar. Arrange together as tightly as possible. Sprinkle the tomatoes with the bread crumbs - this will soak up some of the juice which come out of the tomatoes during cooking. On a well-floured counter, roll out a circle of puff pastry the same size as the top of the skillet. Place the puff pastry over the tomatoes, tucking it around them so the tomatoes are encased. Brush the pastry with the lightly beaten egg on the top only. It does seem a bit pointless, as this will be the underneath of the tart, but I like that bit of extra crunch that it adds to the pastry and it looks so much more presentable for that minute before you turn it upside down! Bake in the oven for 20 to 30 minutes, or until the puff pastry is well puffed and golden brown. Remove from the oven and let sit for a few minutes, then tip away the excess liquid (if any) and put a large plate upside down on top of the skillet. Using oven gloves, press the plate down hard and then quickly flip the whole thing so the skillet is upside down and the plate is on the bottom. I do this over the sink because there is usually some leakage! Remove the skillet. Once the tart is cold, rip up some basil or mint leaves and drizzle with extra-virgin olive oil. Add salt and pepper if required. Serve cold with cold meats, cheeses, olives, or salads. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54382,"Spiced Apple Cake Unsalted butter, for buttering the baking pan 6 small Granny Smith apples, peeled and sliced
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup granulated sugar
4 large eggs, at room temperature
2 cups all-purpose flour
1 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 cups buttermilk, at room temperature
3 tablespoons powdered sugar Instructions: For the apples: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch glass baking pan. Mix together the apples, granulated sugar and cinnamon in a medium bowl. Set aside. For the cake: Combine the butter and granulated sugar in a large bowl. Using a hand-held mixer, beat on medium high until light and fluffy, about 3 minutes. Beat in the eggs one at a time until fully combined, then add the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, salt and buttermilk. Beat on low speed until a few streaks remain, then fold together with a rubber spatula until fully combined. (Do not overmix.) Sprinkle the bottom of the pan with half of the apple mixture. Spread the batter over the top of the apples. Top the batter with the remaining apples, making decorative rows across the cake. Bake, rotating the pan halfway through, until a toothpick inserted in the middle of the cake comes out clean, about 1 hour. Allow the cake to cool slightly before dusting with powdered sugar and serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 54383,"Pumpkin Dump Cake Nonstick cooking spray, for spraying the slow cooker insert Two 15-ounce cans pumpkin puree
1/2 cup granulated sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
One 15.25-ounce box white or yellow cake mix
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup chopped pecans
1 cup heavy cream 1/4 cup confectioners' sugar
Instructions: Spray the insert of a 6-quart slow cooker with cooking spray. Gently combine the pumpkin puree, granulated sugar, pumpkin pie spice and salt in a bowl, then dump it into the slow cooker insert. Sprinkle the cake mix over the pumpkin puree, then, as evenly as possible, pour the melted butter on top and finish with the chopped pecans. Cover and cook on low for 4 to 4 1/2 hours (the edges of the cake should be starting to brown and crisp slightly). Meanwhile, using a handheld mixer, whip the cream and confectioners' sugar together in a large bowl until stiff peaks form. Serve the cake warm with a dollop of the whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54384,"Caponata Picnic Sandwiches 1/4 cup olive oil 1 celery stalk, chopped 1 medium eggplant, cut into 1/2-inch pieces Salt 1 red bell pepper, cut into 1/2-inch pieces 1 medium onion, chopped 1(14 1/2-ounce) can diced tomatoes 3 tablespoons raisins 1/2 teaspoon dried oregano leaves Freshly ground black pepper 1/4 cup red wine vinegar 2 teaspoons sugar 1 tablespoon drained capers 1 loaf ciabatta bread, cut crosswise into 6 equal pieces 2 garlic cloves, peeled 6 slices (1/3-inch-thick) drained fresh water-packed mozzarella Instructions: Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes. Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes. Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes. Add the vinegar, sugar, and capers. Season with salt and pepper, to taste. Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread. Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half, and serve. To take for a picnic: Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54385,"Cauliflower Cheese Pie 2 cups grated raw potatoes 1/2 teaspoon salt 1 large egg 1/4 cup grated onion Olive oil 4 large eggs 1/2 cup milk 3 tablespoons grated Parmesan 3/4 to 1 teaspoon salt 1/4 teaspoon freshly milled black pepper 3 tablespoons butter 1 cup chopped onions 1 garlic clove, finely chopped 1 medium cauliflower, broken into small florets 2 tablespoons chopped fresh parsley 1 1/2 teaspoons chopped fresh basil, or 1/2 teaspoon dried 3/4 teaspoon chopped fresh thyme, or 1/4 teaspoon dried 1 3/4 cups grated Gruyere Paprika Instructions: Preheat the oven to 400 degrees F. Generously oil a 9-inch pie pan. Potato Crust: Place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl; toss the potatoes with 1/2 teaspoon salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes, 1 large egg, beaten, and 1/4 cup grated onion in a medium bowl. Pat the potato mixture into the oiled pie pan, building up the sides of the crust with lightly floured fingers. Bake for 35 to 40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to crisp it. Remove crust from the oven and reduce the temperature to 350 degrees F. Meanwhile, beat together the eggs, milk, 1/2 teaspoon of the salt, and the pepper in a small bowl; set aside. Blanch cauliflower. Melt the butter in a large skillet over medium heat. Add the cauliflower, onions, garlic, and 1/4 to 1/2 teaspoon of the remaining salt; cook, stirring frequently, until lightly browned, about 5 minutes. Add the parsley, basil, and thyme; cook, covered, for 10 minutes, stirring occasionally. Remove from the heat. Layer the baked potato crust with 1/2 of the cheese, then the cauliflower mixture, then the remaining cheese. Pour the milk mixture over the top and lightly dust with paprika. Bake for 35 to 40 minutes, until set. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54386,"Cherry Gummies 1/4 cup gelatin powder 2 cups tart cherry juice
2/3 cup sugar
1 lime, zested and juiced
Nonstick cooking spray, for the baking dish Instructions: Sprinkle the gelatin into 1 cup water and allow it to bloom, which will take about 5 minutes. Meanwhile, heat the cherry juice and sugar in a saucepan over a medium-high heat until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and slowly whisk in the bloomed gelatin until completely dissolved. Add in the lime zest and juice, stirring to combine. Spray an 8-by-8-inch baking dish lightly with cooking spray. Pour the mixture into the pan and transfer to the refrigerator. Chill for 2 hours. Remove the pan from the fridge and tip the chilled gummy block onto a board. Cut into 1-inch cubes. Carefully remove the individual gummies onto a baking sheet and allow them to sit out overnight on the counter. This will help give them a more gummy texture. Pack into resealable bags or mason jars. ","[Riesling, Moscato, Vinho Verde, Lambrusco]" 54387,"Artichoke and Hawthorn Bar for Healthy Cholesterol 4 artichokes, chopped Nonstick cooking spray or unsalted butter, for greasing 1 pound 3/4 ounce hawthorn berries 8 ounces sugar 1 cinnamon stick Juice of 1 lime
Instructions: Place the artichokes in a saucepan and cover with 4 1/4 cups water. Bring to a boil and boil until cooked, 10 minutes. Remove from the heat, and then let steep for 20 minutes. Strain into a bowl. Preheat the oven to 212 degrees F. Grease rimmed baking sheets. Place the artichoke infusion, hawthorn berries, sugar and cinnamon stick in a pan and bring to a boil. Reduce the heat and simmer gently until the mixture is soft, 15 to 20 minutes. Take out the cinnamon stick and blend in a liquidizer with the lime juice, then pour into the baking sheets to a thickness of about 1/3 inch. Dry in the oven for 2 to 3 hours. Check after 2 hours; you want it to be chewy, but not too tough. Let cool, then slice into bite-size pieces. Chew on a piece of fruit bar whenever you like. If high blood cholesterol is suspected, you must see a doctor. This recipe may be used in addition to, not as a substitute for, proper medical treatment. Keep in greaseproof paper in an airtight container in the refrigerator for up to 1 month. ","[Riesling, Moscato, Vinho Verde, Cava]" 54388,"Ranginak 30 Medjool dates 1 cup shelled walnut halves and quarters
1 stick (8 tablespoons) unsalted butter
2 tablespoons vegetable oil
1 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
Ground pistachios, for topping
Unsweetened shredded coconut, for topping, optional
Edible rose petals, for topping, optional Instructions: Pit the dates using a small knife, making sure to keep each date in one piece. Stuff the dates with the walnuts, then arrange them on a platter in a single layer. Melt the butter in a medium nonstick skillet over medium heat and add the vegetable oil. Add the flour and stir to combine. Cook the flour mixture, stirring constantly, until it\u2019s deep golden brown, smells nutty and has thickened slightly, about 15 minutes. Be careful not to overcook as it can burn and become bitter rather quickly.
Carefully spoon the hot batter over the dates and sprinkle with the cinnamon. Let sit for 10 minutes. Top with ground pistachios. Sprinkle with shredded coconut or rose petals, if using. Serve warm.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54389,"Rib-Eye with Chocolate-Spice Sauce 1 cup meat-flavored spaghetti sauce 1 cup red wine 1 cup low-sodium beef broth 1/2 teaspoon pumpkin pie spice 1 ounce semisweet chocolate 1/4 teaspoon crushed red pepper flakes 2 rib-eye steaks, about 1-inch thick Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 tablespoons unsalted butter Instructions: In a saucepan, combine spaghetti sauce, wine, broth, pumpkin pie spice, chocolate and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low and simmer for 30 minutes. Season the steak generously on both sides with salt and pepper, patting the seasoning into the meat. Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add vegetable oil. When melted, add the steaks and cook until seared and well-crusted on 1 side, about 4 minutes. Add 1 tablespoon of butter to first side of steaks. Turn, add 1 tablespoon of butter to the other side of the steaks and cook 3 minutes more for medium-rare, and 4 minutes more for medium. Remove from the heat and let steaks rest for 5 minutes before slicing. Slice steaks, place on plates, and spoon sauce over. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54390,"Baked Gigantes Beans 2 cans butter beans, drained 1 cup canned tomato sauce A handful chopped flat leaf parsley 1/2 teaspoon dried oregano Extra-virgin olive oil, for drizzling Salt and pepper Instructions: Preheat oven to 450 degrees F. In a small oven safe dish or casserole, combine beans with tomato sauce, parsley, and oregano, crushing the oregano in your palm before you sprinkle it into the beans. Drizzle beans with a touch of extra-virgin oil and season with salt and pepper, to taste. Combine ingredients with a final toss. Place in oven and bake 12 minutes or until sauce is bubbling and beans are heated through. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 54391,"Rhubarb Barm Brack 6 ounces soft brown or castor sugar 10 ounces currants or mixed dried fruit 2 ounces chopped mixed citrus peel 1 pint freshly made tea, cooled and strained 1 egg, beaten 2 ounces butter, softened 12 ounces wholemeal flour 1 level teaspoon baking powder 1 level teaspoon mixed spice 2 pounds rhubarb, cut into 1-inch pieces 1 teaspoon sugar Instructions: Put the sugar, dried fruit, and peel into a bowl and pour on the tea. Cover and leave to stand for at least 6 hours.
Add the beaten egg and softened butter to the fruit mixture and stir in Sift in the flour, bicarbonate of soda and spice, and beat until smooth. Put into a greased and lined 2-pound loaf tin. Bake in a preheated 350 degree oven for 1 to 1/2 hours or until well risen and firm to the touch. Turn out onto a wire rack and cool.
Put the rhubarb into a non-metallic saucepan with the 1 teaspoon sugar and a small amount of water. (If you do not want to use sugar with the rhubarb, a piece of angelica stalk will remove tartness from the fruit.) Poach the rhubarb for just a few minutes as you want to keep the pieces whole. Drain.
Pour the rhubarb over the tea bread (you could also pour the juice from the rhubarb over the top just before serving). Top with fresh cream, whipped if you prefer. As with all tea breads, it can also be eaten spread liberally with butter. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 54392,"Candied-Lemon Pound Cake 2 sticks salted butter, at room temperature, plus more for the pan 1 3/4 cups all-purpose flour, plus more for the pan 2 lemons 3 large eggs, plus 1 egg yolk, at room temperature 1/4 cup plus 3 to 4 tablespoons heavy cream 2 1/4 teaspoons pure vanilla extract 1 1/4 cups organic cane sugar 3/4 cup confectioners' sugar Instructions: Make the pound cake: Preheat the oven to 350?. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and dust with flour, tapping out the excess. Grate the zest of 1 1/2 lemons and remove the remaining zest in wide strips with a vegetable peeler. Juice both lemons into a small bowl; set aside.
Whisk the eggs, egg yolk, 1/4 cup heavy cream and 2 teaspoons vanilla in a medium bowl until slightly foamy; set aside. Beat the butter and 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl, then beat on medium-high speed until pale and fluffy, 6 to 7 minutes, adding the grated lemon zest after about 5 minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl; increase the speed to medium and beat until fluffy, 15 to 30 seconds.
Transfer the batter to the prepared pan and smooth the top. Bake until golden and the top springs back when gently pressed, 1 hour 10 minutes to 1 hour 20 minutes.
Meanwhile, make the lemon syrup: Bring a small saucepan of water to a boil. Add the lemon zest strips and cook 1 minute; drain. Repeat twice, using fresh water each time; drain and transfer the lemon zest to a cutting board. Wipe out the saucepan. Thinly slice the lemon zest strips and return to the saucepan along with the reserved lemon juice, the remaining 1/4 cup cane sugar and 1/4 cup water. Bring to a simmer over medium heat, stirring to dissolve the sugar; cook until slightly reduced, 3 to 5 minutes. Let cool. Strain the syrup through a fine-mesh sieve; reserve the syrup and candied zest. Remove the cake from the oven, transfer to a rack and let cool 10 minutes in the pan. Poke 12 holes in the top of the cake, then brush with half the lemon syrup. Let soak 5 minutes, then lift the cake from the pan and remove the parchment. Transfer to a rack. Poke a few holes in the sides of the cake, then brush all over with the remaining lemon syrup. Let cool completely. Make the glaze: Combine the confectioners' sugar, 3 tablespoons heavy cream and the remaining 1/4 teaspoon vanilla in a medium bowl and whisk until thick and smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and top with the candied lemon zest. Let set at least 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54393,"Homemade Blondie Bars with Chocolate and Almonds 1 cup plus 1 tablespoon sifted all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 2 each vanilla beans, split 1/2 cup unsalted butter 1 large egg 1 cup plus 1 tablespoon packed light brown sugar 3/4 cup toasted almonds (or pecans), coarsely chopped 2 ounces white chocolate, coarsely chopped 2 ounces dark chocolate, coarsely chopped Instructions: Preheat oven to 350 degrees. Butter a 6 to 8 inch square baking pan. Sift the flour with the baking soda and salt onto a sheet of waxed paper. Scrape the vanilla beans and reserve the pods and scrapings. Place the vanilla and the butter in a small saucepan and heat until melted. Beat the egg with the brown sugar at medium high speed until it resembles very loose meringue, about 3 minutes, then add melted butter. Reduce the speed, then add the flour and mix until not quite incorporated. Add the nuts and chopped chocolate; fold until well blended. Transfer the batter to the prepared pan. Bake until the top is dry and golden and a toothpick inserted in the center emerges nearly dry, about 30 minutes. Makes 15 bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54394,"Apple Pancakes: Apfelpfannkuchen 1 1/4 cups sifted all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups milk 1 extra large egg 1 tablespoon melted unsalted butter or margarine 1/2 teaspoon vanilla extract 3 medium-sized Golden Delicious or tart cooking apples (about 1 1/4 pounds) 2 tablespoons sugar mixed with 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg 1 tablespoon freshly squeezed lemon juice 2 tablespoons unsalted butter or margarine 1/4 cup water 2 tablespoons Vanilla Sugar or Vanilla 10X sugar Instructions: For the pancake batter: Sift the flour, sugar, baking powder, and salt into a small mixing bowl and make a well in the center. Whisk the milk, egg, melted butter, and vanilla until smooth in a 1-quart measure. Pour into the dry ingredients, and whisk until creamy. Cover and let stand while you prepare the apples. For the apple mixture: Quarter each apple, then peel, core, and slice each quarter crosswise 1/8-inch thick, letting the slices fall into a large mixing bowl. Add the sugar mixture and lemon juice and toss well. Melt the butter in a heavy 12-inch skillet over moderate heat, then let it foam up and subside. Add the apple mixture and saute 2 minutes, stirring often. Pour in the water, reduce the heat to low, cover, and cook 5 minutes. Uncover, raise the heat to moderate and boil, uncovered, shaking the skillet often, for 1 1/2 to 2 minutes, just until all juices boil away. Scoop the skillet mixture into a 1-quart measure and reserve. Preheat the oven to 150 to 200 degrees F. To cook the pancakes: Generously oil the bottom and sides of a well-seasoned 10-inch omelet pan or spray with nonstick vegetable cooking spray and set over moderate heat for 1 minute. Remove the pan from the heat, pour in a scant 1/3 cup of the pancake batter, and tilt the pan first to 1 side, then to another, until the batter coats the bottom of the pan in a thin, even layer. Set the pan on a hot pad on the counter, then by hand, arrange 1/2 cup of the apple slices on top of the batter in the pan, distributing them as evenly as possible. Pour in another scant 1/3 cup batter, covering the apples as uniformly as possible. Tilt the pan gently to distribute the batter more evenly, if necessary. Set the skillet over moderate heat and cook the pancake, uncovered for 1 minute. Reduce the heat to low and cook, uncovered, 2 minutes longer, until the pancake has dried around the edge and holes begin to appear on top. Spray a small, thin-bladed spatula with the cooking spray, carefully loosen the pancake around the edge, then shake the pan over the heat several times until the pancake moves freely. Quickly spray a large, flat round plate with the cooking spray and ease the pancake onto it right side up. Using potholders to protect your fingers, invert the omelet pan on the plate, then invert once again so the pancake is in the pan uncooked side down. Set over moderate heat and cook the pancake, uncovered, for 2 minutes. Slide onto a large round, ovenproof plate, cover with foil, and set in the warm oven. Cook the remaining pancakes the same way, recoating the skillet with cooking spray before each new pancake. As each new pancake finishes cooking, slide on top of the foil-covered pancake, top with more foil and return to the warm oven. When ready to serve, slide each pancake onto a heated plate and dust with vanilla sugar. Broiler method: Set the broiler rack 6 to 7 inches below the heating element and preheat the broiler. Follow the basic recipe, but be sure that the omelet pan or skillet you use has a flameproof handle. As soon as a pancake has browned 3 minutes in the skillet on top of the stove, transfer to the broiler and broil 3 to 3 1/2 minutes, until nicely tipped with brown. Carefully loosen the pancake around the edge with a spatula, ease right side up onto a large round plate, cover with foil, and keep warm. Cook the 3 remaining pancakes the same way. Dust with sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54395,"Bananas Foster Cheesecake Topping 4 tablespoons unsalted butter 1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Pinch of kosher salt
2 to 4 bananas, depending on size, sliced on the bias
1/2 cup dark rum
12 mini cheesecakes Instructions: Place a skillet over medium heat and melt the butter. Add the brown sugar, vanilla, cinnamon and salt. Mix well and continue to cook until the sugar has dissolved, 1 to 2 minutes. Gently stir in the sliced bananas and cook until softened but not mushy, 1 to 2 minutes. Remove the skillet from the heat (or turn off the heat) and stir in the rum. Return the skillet to medium heat and bring the mixture to a simmer. Allow the topping to cool for 2 minutes. Arrange the cheesecakes on a serving platter. Spoon a heaping tablespoon of the fruit topping on top of each cheesecake. Serve immediately. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 54396,"Loin of Lamb Sandwich with Garlic Aioli 1 14 ounce loin of lamb 4 cloves of garlic 8 ounces olive oil I teaspoon of thyme 1 egg yolk Salt and pepper 2 Brioche Buns Instructions: In a pan over low heat, slowly simmer garlic in six ounces of olive oil until tender, to impart the taste of the garlic in the oil. This will take about one hour. Let cool, and remove garlic from the oil. In a small bowl, slowly whip the garlic infused oil and the egg yolk. Add salt and pepper to taste, set aside. This will create the aioli. Rub loin of lamb with garlic, thyme, salt and pepper and two ounces of oil and let the meat \marinate\ for at least I hour, and most overnight. Once the rub has saturated the loin, grill loin in a heavy skillet on high heat to sear all sides. Make sure the loin is well browned on all sides. Transfer to a 350 degree oven for two to three minutes for medium rare, longer for more well done. Let the loin rest for three minutes before slicing it thinly and filling the Brioche bun. Top with one teaspoon of the aioli and wrap well for the picnic basket. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 54397,"Basic Pizza Dough 1 tablespoon sugar 1 1/4-ounce packet (2 1/4 teaspoons) active dry yeast 3 tablespoons extra-virgin olive oil, plus more for brushing 3 3/4 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons salt Instructions: Whisk 1 1/3 cups warm water (105 degrees F) and the sugar in a bowl; sprinkle the yeast on top. Set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and salt in a large bowl. Make a well in the center of the flour and pour in the yeast mixture. Gradually stir with a wooden spoon to make a rough dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, dusting with more flour if necessary. Form into 2 balls. Brush 2 large bowls with olive oil, add a ball of dough to each and turn to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes. Roll out and top as desired, or wrap in plastic wrap and freeze up to 1 month. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 54398,"Individual Turkey Shepherd's Pie 1 tablespoon olive oil 2 cloves garlic, minced 1 carrot, finely diced 1 small onion, chopped 8 ounces ground turkey 1/2 teaspoon finely chopped fresh thyme leaves 2 tablespoons ketchup 1 cup low-sodium chicken broth 2 teaspoons flour 1/2 cup frozen peas, thawed Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pound red-skinned potatoes, cubed 1/2 cup warm 2-percent milk 1/3 cup grated sharp Cheddar 1 scallion, chopped Nonstick cooking spray Instructions: Preheat the oven to 425 degrees F.
Heat the oil in a medium skillet over medium-high heat. Add the garlic, carrots and onions and cook until tender and beginning to brown, 5 minutes. Add the turkey and thyme and continue to cook, breaking up with a spoon, until the turkey is cooked through and lightly browned. Stir in the ketchup and cook until lightly caramelized. Stir the broth and flour together in a small bowl until smooth and then pour into the skillet. Cook, until thickened, 2 minutes. Stir in the peas and season with 1/4 teaspoon salt. Remove from the heat and divide among four 8-ounce ramekins.
Meanwhile, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil and continue to cook until tender when pierced with a knife. Drain the potatoes and return to the pot over low heat. Add the milk, cheese and scallions and mash until smooth. Season with salt and pepper.
Transfer the filled ramekins to a rimmed baking sheet and evenly top with the mashed potatoes. Lightly mist with nonstick cooking spray and bake until the potatoes are lightly browned and the turkey filling is bubbly around the edges, 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54399,"Salpicon de Quinoa 3/4 pound raw quinoa 1/4 cup fresh lime juice 1/2 teaspoon ground black pepper 1 teaspoon coarse sea salt 1 serrano cl, seeded if desired ,and minced 1/2 cup olive oil 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice 1 medium tomato, seeded and cut into 1/4 inch dice 4 ounce feta cheese, crumbled 6 spring onions, white parts only, thinly sliced 1/2 small bunch flat leaf parsley, leaves only, finely chopped 1/2 small bunch fresh mint, leaves only, finely chopped 1 small head radicchio, separated into whole leaves 1/3 cup cornichons 3 tablespoons capers, rinsed Hardboiled quail eggs, shelled and left whole Oil or brine-cured black olives, stoned Instructions: Pour the quinoa into a bowl of cold water and rub it between your hands for a few minutes to wash it. Drain and repeat until the water is clear (it usually takes 2 rinses). In a large saucepan combine the quinoa with about 6 cups of cold water. Bring up to a boil, stirring occasionally. Reduce the heat and simmer for 10 to 15 minutes, or until barely cooked. The quinoa is done when all the grains are translucent. Remove from the heat and drain well in a fine sieve. Fluff with a fork or spread on a tea towel to help it cool faster. Use at once or store in a tightly covered container in the refrigerator until ready to assemble the salad. In a small bowl, combine the lime juice, pepper, salt, and chopped serrano. Whisk together, then drizzle in the olive oil, whisking until completely combined. In a large bowl, combine the cooled quinoa with the cucumber, tomato, feta, green onions, parsley, and mint. Toss to mix, then add the lime juice mixture and toss again, until the dressing is evenly distributed. Taste for seasonings. Mound into the radicchio leaves, using them as cups, and garnish as desired with cornichons, capers, quail eggs, feta, and olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 54400,"Lasagna with Cottage Cheese 1 tablespoon olive oil, plus extra for pan 1 pound ground beef or turkey 1 medium onion, chopped 1 clove garlic, minced One 14.5-ounce can stewed tomatoes, chopped One 8-ounce jar tomato sauce One 6-ounce can tomato paste One 8-ounce box no-boil lasagna noodles 2 large eggs 2 cups cottage cheese 1/2 cup grated Parmesan 2 teaspoons freshly chopped parsley leaves 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon seasoning salt One 8-ounce bag shredded mozzarella One 8-ounce bag shredded Cheddar Instructions: Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish. In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally. In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt. Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54401,"Stuffed Hasselback Ham 4 tablespoons butter, at room temperature 1/4 cup grated Parmesan
1/2 teaspoon fresh thyme leaves 1/3 cup plus 1/4 cup heavy cream 2 small cloves garlic, minced Kosher salt and freshly ground black pepper 1 pound Yukon gold potatoes, peeled and sliced into 1/8-inch-thick slices 2 tablespoons light brown sugar 2 tablespoons maple syrup 1/2 teaspoon ground cinnamon 12 ounces yams, peeled and sliced into 1/8-inch-thick slices 2 ounces cream cheese, at room temperature 1/2 cup shredded Gruyere cheese 1/8 teaspoon freshly grated nutmeg One 10-ounce package frozen spinach, thawed and squeezed dry (see Cook's Note) One 8-pound fully cooked bone-in ham 1 shallot, minced 1/2 cup honey Instructions: Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each. Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 54402,"Delicious Deviled Eggs 6 hard-cooked eggs, peeled 1/4 cup mayonnaise 1/2 teaspoon McCormick? Mustard, Ground 1/2 teaspoon McCormick? Parsley Flakes 1/4 teaspoon seasoned salt McCormick? Paprika Instructions:

1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
3. Refrigerate 1 hour or until ready to serve. Gently place eggs in single layer in medium saucepan. Add enough cold water to cover eggs with 1 inch of water. Bring just to boil on medium-high heat. Remove from heat. Cover and let stand about 15 minutes for large eggs. (Adjust time up or down by 3 minutes for each size larger or smaller.) After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Refrigerate and use within a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54403,"Sweet Potato Crumble 3 medium sweet potatoes, peeled and large diced 1/4 cup whole milk
   1 teaspoon ground cardamom
   4 to 6 tablespoons light brown sugar
   Cooking spray 1 large egg 1 cup packed light brown sugar
   1 cup plain Greek yogurt
   1/4 cup vegetable oil
   1 teaspoon vanilla extract
   Zest of one orange
   1 1/2 cups all-purpose flour
   1 teaspoon baking powder
   1/4 teaspoon baking soda
   1/4 teaspoon fine salt
   2 cups all-purpose flour 1 cup packed light brown sugar
   1 stick (8 tablespoons) unsalted butter, melted
   Instructions: Preheat the oven to 350 degrees F. For the mashed sweet potatoes: Cover the sweet potatoes with cold water in a medium saucepan and simmer over medium heat until fork-tender, 12 to 15 minutes. Drain off the excess water and transfer the potatoes to the bowl of a stand mixer fitted with the paddle attachment. Add the milk, cardamom and 4 tablespoons of the brown sugar and mix on medium until smooth, 3 to 4 minutes. Taste and add more brown sugar if desired. Set aside to cool. Spray a 9-by-13-inch baking dish with cooking spray. For the cake layer: In a clean bowl of a stand mixer fitted with the paddle attachment, cream together the egg and brown sugar until fluffy and thick, about 4 minutes. Add the yogurt, oil, vanilla extract and orange zest and mix until well combined. Add the flour, baking powder, baking soda and salt. Mix until the batter just comes together; it will be thick. Spread the batter into the bottom of the greased baking dish. Cover the batter evenly with the sweet potato mixture. For the crumble: Combine the flour, brown sugar and melted butter in a small bowl. Mix with your hands until the mixture forms a rough crumbly texture. Sprinkle over the sweet potato and bake until the bottom is set and the crumb topping is golden brown, about 30 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 54404,"Shrimp and Grits 2 cups chicken stock 1 cup stone-ground white cornmeal 1 cup heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 medium white onion, minced 1 garlic clove, minced 1 pound spicy sausage, cut in chunks 2 tablespoons all-purpose flour 2 cups chicken stock 1 bay leaf 2 pounds large shrimp, peeled and deveined, tails on Kosher salt and freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley 1 green onion, white and green part, chopped Instructions: To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper. To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 54405,"Ricotta 4 quarts whole cow's milk 2 cups goat's milk 2 cups heavy cream (preferably not ultra pasteurized) 5 tablespoons fresh lemon juice Instructions: Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54406,"Homemade Fromage Blanc 2 quarts whole milk, as fresh as possible 1 cup heavy cream (optional) 2 cups fresh buttermilk 2 tablespoons fresh lemon juice, strained 1/4 to 1/2 teaspoon salt, if desired Heavy Cream, for serving Instructions: In a large, heavy saucepan, add the milk and the cream for a richer fromage blanc. In a mixing bowl, combine the buttermilk and lemon juice and stir to combine well. Add the buttermilk-lemon juice mixture to the milk and begin to heat the milk, over low heat and very slowly, to 175 degrees F. While the milk is heating, stir only twice, making 2 strokes each time, with a heat-proof spatula or other flat utensil. Check the temperature often. As soon as the temperature reaches 175 degrees F, remove the pot from the heat and allow to sit, undisturbed, for 10 minutes. Line a large colander with 2 layers of fine cheesecloth and set over a large bowl. Gently ladle the curds and whey into the colander and allow to drain until the drips of whey slows, about 2 minutes. Tie the corners of the cheesecloth together to form a hanging pouch, and hang pouch over a bowl and allow to drain until the cheese reaches the desired consistency. Serve as is, with preserves, honey or fresh fruit, or add salt or fresh herbs, to taste, and enjoy as a savory appetizer. If a rich cheese is desired, spoon or pour a bit of heavy cream over the top before serving. Also, if a very smooth product is desired, beat the cheese briefly with an electric mixer before serving. Refrigerate until ready to serve, up to 1 week. If cheese is marinated in oil with fresh herbs, it will keep, refrigerated, for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 54407,"Do It Yourself Chocolate Sculpture 16 ounces white chocolate, tempered 32 ounces bittersweet chocolate, tempered Cocoa butter, melted Powdered food coloring Instructions: For the Base: Using an offset spatula, spread a 1/4-inch-thick layer of white chocolate over a sheet of bubble wrap, making sure to create a big enough base to support the rest of your design. When that has set, repeat the procedure using bittersweet chocolate. Let the chocolate set slightly. If you want to trim the outside edge to a specific shape, use a paring knife to make that cut before the chocolate has set completely. When the chocolate is set, peel off the bubble wrap.
For the Tube: Cut a piece of acetate the length and width of the tube you would like to make, and set it on your work surface. Make cocoa butter paint by mixing cocoa butter with powdered food coloring to desired consistency, and place it in a shallow dish. Dip the stenciled paint roller in the cocoa butter paint and roll onto the acetate. When the paint has set, use an offset spatula to spread a 1/4-inch-thick layer of white chocolate over the painted acetate paper. Roll the acetate into a tube so the acetate is on the outside and tape it closed. Set aside and allow the chocolate to set. When the chocolate has set, remove the acetate. If you need to trim the tube to fit your presentation, heat a chef's knife and let the heat of the knife cut the chocolate. Do not apply pressure or your tube will break.
For the Dome: Coat the inside of your dome mold with cocoa butter paint. When the chocolate has set, use a ladle to fill the mold with white chocolate. (It will make an interesting marbled effect if you spread the chocolate around with your fingers.) When the mold is full, empty the chocolate back into the bowl. The inside of the mold should be evenly coated with chocolate. Wipe the lip of the mold clean and place it upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the mold clean again with a paring knife. This is important because 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. When the chocolate has set, unmold it by gently pressing on one side of the chocolate. The chocolate should release easily. For the Textured Plastic: Cut shapes from heavy textured plastic. Spread chocolate all the way to the edge of the plastic and let it set. When it has set, carefully peel the plastic away from the chocolate and set aside. You can make textured chocolate triangles by using a sharp paring knife to cut out triangles when the chocolate is partially set. Tile the triangles so they overlap slightly and use chocolate to \glue\ them together. If trimming is necessary, use a hot chef's knife to \cut\ the chocolate.
For the Sea Sponge: Using sea sponge dipped in cocoa butter paint, sponge paint onto an acetate sheet. Another method is to spread white chocolate onto an acetate sheet, let it set, then sponge paint on top of the chocolate.
For the Marbled Chocolate Box: Using a spoon, drizzle white and bittersweet chocolate inside a plastic box. Use your fingers to spread the chocolate and create a marbled effect. Using a ladle, fill the box with white chocolate, and when it's full, empty it back into the bowl of chocolate. The inside of the box should be evenly coated with chocolate. Wipe the lip of the plastic box clean and place the box upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the lip of the box clean again with a paring knife. This is important because 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.
If you are very adventurous, you can give the molded box an interesting finish by using a paint spray gun instead, however the spray gun must be unused. Start by placing the mold in the freezer for 10 minutes. Mix equal parts of cocoa butter and melted chocolate together and strain the mixture. Pour it into the spray gun container, making sure it is very warm. Remove the mold from the freezer and use the spray gun to \paint\ the outside of the mold. How to Temper Chocolate (From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Chianti, Tempranillo, Grenache]" 54408,"Chicken, Fig, and Pancetta Bites 12 fresh or dried figs, split 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs A drizzle balsamic vinegar A drizzle extra-virgin olive oil Salt and pepper 24 slices pancetta, available at deli counter 1 package 3 or 4-inch wooden party picks Instructions: If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. Drain and cool. Preheat griddle or grill pan over medium to high heat. Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper. Place a half fig on each piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54409,"Campfire Quesadillas 4 tablespoons butter, plus softened butter, for buttering the tortillas One 16-ounce box white mushrooms, sliced
1 large onion, thinly sliced 1 red bell pepper, sliced
Kosher salt and freshly ground black pepper 8 burrito-size flour tortillas
1 cup grated sharp Cheddar 1 cup grated Monterey Jack 4 ounces goat cheese, crumbled
1/4 cup jarred jalapeno slices
8 burrito-size flour tortillas Softened butter, for buttering the tortillas 1 cup grated sharp Cheddar 1 cup grated Monterey Jack Instructions: For the vegetable and goat cheese quesadillas: Add the butter to a skillet with the mushrooms, onions, bell peppers and some salt and pepper and cook, stirring, until caramelized, 15 to 20 minutes. To build the quesadillas, spread one side of the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar, Monterey Jack and goat cheese, sprinkle on a few jalapenos and then add some of the sauteed vegetables. Fold in half and seal into individual foil parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes. For the cheese quesadillas: To build the quesadillas, spread one side the tortillas with a little softened butter and place buttered-side down on individual heavy-duty foil squares. Top with a mixture of the Cheddar and Monterey Jack. Fold in half and seal into individual foil parcels. Cook on a hot campfire grill until warmed through and the cheese is melted, 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54410,"Marinated Flank Steak Flank steak (2 pounds) 1/3 cup minced shallot 3 tablespoons soy sauce 1/2 cup olive oil 3 tablespoons fresh thyme Big dash hot sauce 3 tablespoons freshly squeezed lemon juice Instructions: Place the flank steak in a zip-lock bag. In the bag combine the minced shallot, soy sauce, olive oil, thyme, hot sauce and lemon juice. Freeze overnight. It should be thawed by the time it is needed. When ready to prepare, remove flank steak from the marinade and place on a grill pan. Grill for about 3 or 4 minutes (for rare), or up to 5 minutes for medium. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54411,"Grilled Halloumi Skewers 1/4 cup olive oil 2 tablespoons white wine vinegar 1 teaspoon fresh finely chopped thyme leaves 1 teaspoon fresh finely chopped rosemary leaves 1/4 teaspoon red pepper flakes 2 tablespoons finely chopped pitted mixed olives Salt and fresh ground black pepper 1/2 pound halloumi cheese, drained and cut into 1-inch cubes, about 16 pieces 1/3 pound small new potatoes, cut in quarters and boiled until tender Instructions: In a large bowl whisk together olive oil, vinegar, herbs, red pepper flakes, and olives and season with salt and pepper, to tastes. Add the cheese and potatoes and toss until completely coated. Cover and put in the refrigerator to marinate for 1 to 2 hours. Preheat a grill or grill pan over medium-high heat. Soak wooden skewers in water to prevent them from burning. Skewer 1 piece of cheese then a potato followed by another piece of cheese on each skewer. Put the skewers on a well oiled grill and cook for 3 to 4 minutes per side. Remove the skewers from the grill to a serving platter and serve with a drizzle of the marinade. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 54412,"White Chili Surprise 3 limes (including zest) 1/2 cup tequila Red pepper flakes 1 lb great northern beans (3 16-oz cans will work ok if you don't want to use dry beans) 2 lbs boneless skinless chicken breast 2 large onions chopped 5 cloves of garlic chopped 1 tablespoon olive oil 2 (4 oz) cans of green chiles 1 tablespoon plus 1 teaspoon cumin 2 teaspoons cayenne pepper divided 1/4 teaspoon ground cloves 6 cups defatted chicken stock (canned will work all right) 3 cups grated Monterey Jack cheese Sour cream Chopped fresh green onions Instructions: If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts. Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours. Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes. Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.) Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes. Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts. Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 54413,"Fried Dill Pickles 1 pint sliced dill pickles, undrained 1 large egg, lightly beaten 1 tablespoon all-purpose flour, plus 1 1/2 cups all-purpose flour 1/2 teaspoon hot sauce 1 1/2 to 2 teaspoons ground red pepper 1 teaspoon garlic powder 1/4 teaspoon salt 1 teaspoon paprika Vegetable oil Instructions: Drain pickles, reserving 2/3-cup pickle juice. Press pickles between paper towels. Combine 2/3 cup pickle juice, egg, 1 tablespoon flour, and hot sauce. Stir well and set aside. Combine 1 1/2 cups flour with ground red pepper, garlic powder, salt, and paprika. Blend well. Dip pickles in egg mixture, then dredge in flour mixture. Fry coated pickles in 375-degree oil until golden brown. Drain on paper towels. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 54414,"Classic Turkey in 5 1 (16 to 18-pound) turkey 2 lemons, halved 4 sprigs rosemary, plus more for garnish 2 large Spanish onions, peeled and quartered 4 cups water 1 stick butter Salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Remove the turkey giblets from the cavity and rinse the turkey well. Pat dry and put it on a roasting rack in a roasting pan. Salt the turkey cavity and squeeze the juice of the lemons inside the cavity. Stuff the cavity with the lemon halves, rosemary and 2 onion quarters. Add the remaining onion, all of the giblets and turkey parts, and 4 cups water to the bottom of the roasting pan. Season the skin of the turkey with salt and pepper, to taste, and rub with butter. Put the turkey in the oven and roast until the temperature of the breast reaches 170 degrees F on an instant-read thermometer, 3 1/2 to 4 hours. Baste the turkey with pan juices every 30 minutes. Cover with foil if browning too fast. Remove the turkey to a cutting board when ready and allow it to rest for 20 to 30 minutes before carving. Arrange the carved turkey on a serving platter and gobble it up! ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 54415,"Butternut Squash and Black Bean Enchiladas 1/2 medium butternut squash, peeled, seeded and cut into 2 1/2-by-1/2-inch sticks 1/4 cup vegetable oil
3/4 teaspoon chili powder, plus more for sprinkling
3/4 teaspoon ground cumin
1 teaspoon kosher salt
Freshly ground black pepper 1 large onion, diced
One 15-ounce can black beans, drained and rinsed
Three 15-ounce cans green enchilada sauce
16 corn tortillas
3 cups grated Monterey Jack or pepper jack cheese (about 12 ounces)
Chopped fresh cilantro, for topping
Instructions: Preheat the oven to 350 degrees F. Toss the squash, 2 tablespoons vegetable oil, 1/2 teaspoon each of chili powder and cumin, the salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, but not falling apart, 25 to 30 minutes. Meanwhile, heat the remaining 2 tablespoons vegetable oil in a large skillet over a medium heat. Add the onion and cook, stirring, until lightly browned and tender, about 10 minutes. Stir in the black beans and the remaining 1/4 teaspoon each of cumin and chili powder. Cook until the beans are heated through and well combined, about 2 minutes. Remove from the skillet and set aside on a plate. Pour the enchilada sauce into the skillet, then reduce the heat to low and warm through. One at a time, hold the tortillas over a stovetop burner set on a medium heat to brown slightly, about 30 seconds per side. Set aside. Pour 2 cups of the enchilada sauce into a 9-by-13-inch baking dish. To assemble the enchiladas, dip a tortilla into the remaining sauce, then lay on a plate. Sprinkle some cheese down the middle, followed by some of the bean mixture and finally some of the roasted squash. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas. If you have any extra pieces of squash or the bean mixture, tuck them in between the enchiladas. Be sure to save a little cheese for the topping! Pour the rest of the sauce over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 20 to 30 minutes. Let sit for 15 to 20 minutes before serving. Top with the cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 54416,"Sausage and Apple Stuffing 2 sticks plus 3 tablespoons butter, divided 2 cups water 2 (14 to 16-ounce) bags of your favorite dried cornbread stuffing mix, recommended: Arnold's 1 pound pork sausage (not links) 1 large onion, diced 3 cloves garlic, minced 2 stalks celery, diced 1 teaspoon dried thyme leaves 1 teaspoon dried sage leaves 1 cup chopped walnuts 3 medium apples, cored, sliced 2 to 3 cups homemade giblet stock or low sodium canned chicken broth Instructions: In a large pot melt 2 sticks butter in water. When melted add dry cornbread stuffing stirring to incorporate liquid, set aside. In a large saute pan set over medium-high heat melt 1 tablespoon butter and add sausage. With a wooden spoon break up sausage and saute until lightly browned and cooked through. Transfer sausage to paper towels to drain. In the same pan melt remaining butter and saute onions with the garlic, celery, thyme, and sage until onions are translucent and celery is crisp tender. Add walnuts and saute for 1 minute. Add apples and saute for one minute more. Remove from heat. Combine cornbread stuffing with sauteed ingredients and stuff turkey. Roast turkey as usual. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54417,"Sandra's Christmas Wreath 1 (16.3-ounce) container large refrigerated biscuits 2 1/2 tablespoons granulated sugar 1 tablespoon ground cinnamon 1 egg yolk 1/2 teaspoon water 1 tablespoons unsalted butter 1 (10-ounce) bag large marshmallows 2 capfuls green food coloring 3 cup corn flakes 1/4 cup cinnamon candies (recommended: Red Hots) Instructions: Preheat oven to 350 degrees F. Place a large piece of parchment paper on a cutting board. Pop open the biscuit container and pull apart the dough. Lay the pieces on the lined cutting board and set aside. In a small bowl, using a fork, mix together the sugar and cinnamon, set aside. In another small bowl, using a fork, whisk the egg yolk with a 1/2 teaspoon of water, set side. Using a leaf shaped cookie cutter, punch out leaves. Using a pastry brush, brush the leaves liberally with the egg wash. Sprinkle on the cinnamon sugar. Arrange the leaves close together in a circular pattern with the tips of the leaves facing out on a pizza pan lined with parchment paper. Place the wreath onto middle level of the oven for 17 minutes. Meanwhile, in a large pot on medium heat, melt the butter. Using a rubber spatula, fold in the marshmallows, constantly stirring to avoid scorching. Once the mixture is melted, turn down the heat to low to keep it \pliable. Pour in the green food coloring. Combine until you see a rich and even green color throughout. Gently fold in the corn flakes. Place a kitchen towel on a flat surface or counter, remove the wreath from the oven and place it on the towel. This will help you to prevent scorching your surfaces. Distribute the warm marshmallow mixture carefully over the wreath. Before the \holly\ mixture cools completely, dot the wreath with cinnamon candies to look like holly berries. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 54418,"Go-To Apple Crisp 1 cup all-purpose flour 1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup chopped pecans
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch kosher salt
1 stick (8 tablespoons) salted butter, melted
Two 20-ounce cans apple pie filling
Vanilla ice cream or nondairy whipped topping, for serving
Instructions: Preheat the oven to 350 degrees F. To make the topping, mix the flour, oats, brown sugar, pecans, baking powder, baking soda and salt in a medium bowl. Stir while drizzling in the melted butter, then set aside. Pour the apple pie filling into a 9-by-13-inch baking dish. Spoon the topping evenly over the top. Bake until golden and crisp, 40 to 45 minutes. Serve warm, topped with vanilla ice cream or whipped topping. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 54419,"Lychee Black Tea Lemonade 2 cups iced black tea (recommended: Tejava brand) 1 1/2 cups lychee syrup (can be found with the canned lychees in the Asian aisle of grocery stores) 1 cup lemonade or sparkling lemonade, store-bought 4 slices lemon or lychee, scored halfway down its center, for garnish Instructions: Mix the black tea, lychee syrup, and lemonade in a large pitcher and chill in the refrigerator for at least 1 hour. Serve the lemonade over ice, and garnish each glass rim with a slice of lemon and/or lychee. ","[Chenin Blanc, Gewrztraminer, Riesling, Moscato]" 54420,"Lamb Meatballs with Gremolata Three 1-inch slices crusty Italian bread, crust removed and cut into cubes 1/2 cup whole milk
2 small shallots, roughly chopped
1 clove garlic, roughly chopped
2 tablespoons dried currants
2 tablespoons pine nuts, toasted
1 tablespoon fresh parsley, stemmed
1 teaspoon ground cumin
1 egg
Kosher salt and freshly ground black pepper 1 pound ground lamb (85 percent lean) 1 cup canola oil
1 cup roughly chopped fresh parsley 1/2 cup roughly chopped fresh mint 2 tablespoons pine nuts, toasted
2 cloves garlic, chopped
Zest of 1 lemon plus 1 tablespoon juice
Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil
Instructions: For the lamb meatballs: Line a baking sheet with parchment paper. Place the bread in a medium bowl. Pour the milk over the bread and let soak for 10 minutes. Combine the shallots and garlic in a food processor and pulse until finely chopped. Add the currants, pine nuts and parsley and pulse until finely chopped. Add the cumin, egg, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until fully incorporated. Add the lamb and the milk-soaked bread, breaking both up into chunks. Pulse until just combined. Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place on the prepared baking sheet. Continue with the remaining lamb mixture. Refrigerate, covered with plastic wrap, for at least 1 hour. Preheat the oven to 400 degrees F. Line another baking sheet with parchment paper. Heat the canola oil in a large saute pan over medium-high heat. Add the meatballs and fry on all sides until browned, about 5 minutes. Transfer to the prepared baking sheet and bake until fully cooked, 15 to 20 minutes. For the gremolata: Combine the parsley, mint, pine nuts, garlic, lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processer. Pulse until roughly chopped. While continuing to pulse, add the oil. Season with salt and pepper. Serve on the side with the meatballs. ","[Sangiovese, Barolo, Tempranillo, Pinot Noir]" 54421,"Jerk Chicken (the Walkerswood Way) 1 whole chicken, halved 1 lime Pinch salt (optional) 2 to 3 tablespoons Walkerswood jerk seasoning (adjust to taste) 1 tablespoon Appleton red rum (optional; adjust to taste) Instructions: Rub chicken with lime and salt. Mix jerk seasoning with red rum and brush onto chicken halves. For best results, marinate at least 2 hours or overnight, refrigerated. Brush more seasoning onto chicken just before grilling. Grill or bake slowly until chicken is done, then cut into quarters and serve. Good accompaniments are Jamaican \festival bread\ (fried cornmeal dumplings) and vegetable brochettes with pineapple (skewered vegetables and pineapple chunks, cooked on the grill).; ","[Riesling, Zinfandel, Merlot, Cabernet Sauvignon]" 54422,"Cornmeal Shortbread 1 cup butter 6 tablespoons powdered sugar 1 teaspoon vanilla extract 2 cups flour 6 tablespoons cornmeal, plus more for coating 3/4 teaspoon salt Instructions: In a mixer with the paddle attachment, cream the butter. Add the powdered sugar and mix in. Add the vanilla extract and mix in. Add the dry ingredients and mix until blended. Roll into 1 1/2-inch logs and roll in cornmeal to coat. Wrap in plastic wrap and chill at least one hour or overnight. Preheat oven to 300 degrees F. Slice shortbread dough thinly and bake on a silpat or parchment paper for 12 to 15 minutes. The shortbread will still be blonde, and they will crisp once cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 54423,"Emmett's Dill Pickles (Quickles) One 32-ounce jar whole dill pickles 1 pound sugar
2 tablespoons hot sauce, such as Tabasco 3 cloves garlic Instructions: Drain the pickles, reserving the juice, and save the jar! Slice the pickles into 1/8-inch slices and put them back into the empty jar. In a large bowl, combine the sugar, hot sauce and garlic. Add in the pickle juice and stir, then add the mixture back to the sliced pickles in the jar. Put the lid on and refrigerate for 5 days before serving, stirring a couple of times each day. ","[Chardonnay, Riesling, Gewrztraminer]" 54424,"Cheesy Snack Mix 2 tablespoons vegetable oil 1/4 cup popcorn kernels 2 cups crisp rice-and-corn cereal (such as Crispix) 1 1/2 cups salted sesame sticks 1 1/2 cups cheddar-filled pretzel sandwiches 1 stick unsalted butter 1 teaspoon garlic powder 1 teaspoon mustard powder 1/2 teaspoon sugar 1/4 teaspoon paprika Kosher salt and freshly ground pepper 4 cups puffed cheese balls Instructions: Preheat the oven to 325 degrees F. Line a baking sheet with foil and set aside. Heat the vegetable oil and 3 popcorn kernels in a large saucepan over medium heat. When the kernels pop, add the remaining popcorn and cover the pan. Cook, shaking the pan frequently, until the popping has almost stopped, 3 to 5 minutes. Remove from the heat and let stand for a few minutes, covered. Uncover and discard any unpopped kernels. Transfer the popcorn to a large bowl and add the cereal, sesame sticks and pretzel sandwiches; toss well. Melt the butter in a small saucepan over medium heat; whisk in the garlic powder, mustard powder, sugar, paprika, 1/2 teaspoon salt and a few grinds of pepper. Pour the butter mixture over the snack mix and toss well to coat. Spread the snack mix in a single layer on the prepared baking sheet. Bake, gently stirring halfway through, until the popcorn is crisp, 15 to 20 minutes. Let cool. Transfer to a large bowl, add the cheese balls and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54425,"Peanut Butter-Chocolate Clusters 1 1/4 cups semisweet chocolate chips 1 1/4 cups peanut butter chips 4 teaspoons vegetable shortening 4 cups cereal squares (such as Chex) 1/2 cup salted roasted peanuts, roughly chopped White nonpareils, for decorating Instructions: Line a baking sheet with parchment paper. Combine the chocolate chips, peanut butter chips and shortening in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and add the cereal and peanuts. Stir with a rubber spatula until evenly coated. Spoon the cereal mixture into clusters (about 2 tablespoons each) onto the prepared baking sheet; sprinkle with nonpareils. Refrigerate until firm, about 30 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 54426,"Pink's Polish Pastrami Reuben Dog 2 tablespoons mustard 1 hot dog bun 1 to 2 slices Swiss cheese 1 Polish hot dog, steamed 3 ounces sliced premium pastrami 1/4 cup sauerkraut Instructions: Spread mustard onto a warm, soft hot dog bun. Add cheese, hot dog, pastrami and top with sauerkraut. ","[Chardonnay, Riesling, Pinot Grigio]" 54427,"Swiss Roll 4 eggs 4 1/2 ounces caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners'), for dusting 2 tablespoons warm water 1 teaspoon vanilla extract 4 1/2 ounces all-purpose flour 6 tablespoons raspberry or strawberry jam 8 ounces heavy cream, whipped Instructions: Despite appearances, Swiss rolls are in fact very simple to make. The cake itself has no butter in it, so you can feel justified in spreading it with lashings of jam and whipped cream. Use any kind of jam you like; apricot or blackberry, for instance, would do just as well as raspberry or strawberry. Preheat the oven to 375 degrees F.
Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54428,"Chocolate Cake 1 3/4 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 1 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/2 cup vegetable oil 1 teaspoon vanilla 1 cup boiling water Instructions: Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 54429,"Grilled Snapper and Asparagus with Red Pepper Sauce 3 tablespoons extra-virgin olive oil, plus more for the grill 1 large red bell pepper, seeded and chopped 2 cloves garlic, sliced 1 shallot, sliced 4 sprigs thyme Kosher salt and freshly ground pepper 1 tablespoon sherry vinegar, plus more to taste 1/2 cup heavy cream 4 red snapper fillets (about 6 ounces each) 2 bunches asparagus, trimmed 2 tablespoons chopped fresh parsley Instructions: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed. Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes. Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54430,"Coffee Compuestas 12 (4-inch) flour tortillas Vegetable oil, for frying 3 tablespoons instant espresso powder 2 teaspoons hot water 2 cups mascarpone 1/2 cup confectioners' sugar 1 teaspoon ground cinnamon 2 tablespoons sugar 2 cups mixed berries or other fruit cut into bite-sized bits Instructions: Cut the tortillas to approximately 4-inch diameter circles (it's a good idea to put them on a cutting board and, using a plate as a template, slice around the tortilla with the tip of a sharp paring knife). Spread the tortillas on a dry surface for about 2 hours to let them dry; this will prevent them from splattering. In a skillet or electric fryer, heat 1-inch of oil to 375 degrees F. If you do not have a thermometer, wait until the surface of the oil begins to shimmer -- if it smokes, it's too hot. Drop a tortilla into the hot oil and hold it submerged with a pair of tongs for 20 seconds. Continue to fry for 1 to 2 minutes, until it turns golden brown and floats to the top of the oil, surrounded by a thin ring of tiny bubbles. Flip the tortilla over and fry for 30 seconds to tan the other side. Drain on paper towels. Repeat with the remaining tortillas. In a bowl, dissolve the espresso powder in 2 teaspoons of hot water. Mix the mascarpone and confectioners' sugar and fold in the dissolved espresso powder with a rubber spatula. Cover and chill for at least 1 hour or overnight. Set a rack in the middle of the oven and preheat to 350 degrees F. Place the tortillas on an ungreased cookie sheet. Mix the cinnamon and sugar together and sprinkle the sugar mix over the fried tortillas. Bake for 4 minutes or until the sugar just melts. Just before serving, spread the flavored mascarpone on 6 of the tortillas. Arrange the berries or fruit on the mascarpone and place the remaining tortillas on top, sugared side up. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54431,"Pancetta and Escarole Baked Pasta 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil Kosher salt and freshly ground black pepper 3/4 pound diced pancetta 1/2 head escarole, cut into 1-inch pieces 1 pound dried penne 3 cups shredded mozzarella 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon. Add the escarole and cook, stirring, until wilted, about 4 minutes; transfer to the bowl with the pancetta. Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 54432,"Mint Sugar 3/4 cup sugar 1/4 cup packed fresh mint leaves Instructions: Process the sugar and mint in a food processor until the mint is finely chopped and dispersed throughout the sugar, scraping down the bowl of the processor with a spatula halfway through. Refrigerate for up to 3 days in an airtight container. ","[Sauvignon Blanc, Vermentino, Albari?o]" 54433,"Feta & Herb Greek Salad with Chicken 1 pound boneless, skinless chicken thighs 1 cup Food Network Kitchen? Inspirations Greek Feta Herb Vinaigrette Kosher salt and freshly ground black pepper 2 romaine hearts, chopped
1 cup grape tomatoes, halved 1 small yellow bell pepper, cut into strips 2 small Persian cucumbers, sliced 1/2 cup pitted kalamata olives, halved 1 cup coarsely crumbed pita chips 1 cup crumbled feta Instructions: Preheat the broiler. Toss the chicken in a large bowl with 1/4 cup of the Greek Feta Herb Vinaigrette and sprinkle with salt and pepper. Set aside while you assemble the salad.
Lay the romaine on a large deep platter (or 4 wide, shallow bowls). Top with the tomatoes, bell pepper, cucumbers and olives. Arrange the chicken on a baking sheet and broil, turning once, until browned and cooked through, about 8 minutes per side. Let the chicken cool for a few minutes and then slice. Serve the warm chicken on the salad. Sprinkle with the pita chips and feta. Drizzle with the remaining vinaigrette.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54434,"Old Fashioned Oatmeal Cookies Crisco? Original No-Stick Cooking Spray 3/4 cup Crisco? All-Vegetable Shortening or 3/4 stick Crisco? All-Vegetable Shortening Sticks 1 1/4 cups firmly packed brown sugar 1 large egg 1/3 cup milk 1 1/2 tsps. vanilla extract 3 cups old-fashioned rolled oats 1 cup Pillsbury BEST? All Purpose Flour 1/2 tsp. baking soda 1/2 tsp. salt 1/4 tsp. ground cinnamon 1/2 cup raisins 1/2 cup coarsely chopped walnuts Instructions: HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray. COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended. COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets. BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 54435,"Southern Cooked Greens 1/2 pound chopped bacon 3 cups chopped yellow onions Salt Freshly ground pepper Cayenne pepper 1/2 cup firmly packed light brown sugar 2 tablespoons minced shallots 1 tablespoon minced garlic 6 cups water 1/4 cup rice wine vinegar 6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed Instructions: In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot. ","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 54436,"Grilled Chicken with Basil Dressing 2/3 cup extra-virgin olive oil 3 tablespoons plus 1/4 cup fresh lemon juice 1 1/2 teaspoons fennel seeds, coarsely crushed 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 6 boneless skinless chicken breasts 1 cup lightly packed fresh basil leaves 1 large clove garlic 1 teaspoon grated lemon zest Instructions: Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally. Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54437,"Roasted Halved Chicken with Garlic-Herb Paste 4 teaspoons chopped fresh rosemary leaves 1 lemon, zested 3 cloves garlic, minced 1/4 cup extra-virgin olive oil, plus extra for pans 1/2 teaspoon cayenne pepper 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper 1 (3 to 4-pound) chicken, skin-on, backbone removed and halved Special equipment: 2 large cast iron skillets Instructions: Preheat the oven to 375 degrees F. Garlic-Herb Paste: Combine the rosemary, lemon zest, garlic, olive oil, cayenne, Dijon mustard, and salt and pepper to taste, in a small bowl. Stir to incorporate. Rub chicken with Garlic-Herb Paste. Let marinate at room temperature for 1 hour. Coat a large cast iron skillet lightly with olive oil and heat over medium-high heat. Oil the bottom of a second cast iron skillet, of equal or smaller size. Put the chicken, skin side down, in first pan, and top it with the second pan, oiled-side down on top of the chicken. If you don't have a second cast iron skillet, use a regular pan and weigh it down with 2 heavy cans. Sear chicken until lightly browned, about 5 minutes. Remove top skillet, flip the chicken and transfer to the oven. Cook until chicken is cooked through, about 35 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54438,"One Recipe, Two Meals: Tuna Salad 1 teaspoon Dijon mustard (yellow American mustard is fine) 3 1/2 tablespoons plain Greek yogurt 1 tablespoon plus 1 teaspoon fresh lemon juice 2 teaspoons curry powder 1 to 2 tablespoons chopped red apple Three 5-ounce cans albacore tuna in water, drained 2 celery stalks, minced Coarse salt and freshly ground pepper 1/2 cup halved purple (seedless) grapes 1/3 cup chopped roasted and salted almonds (dry almonds are fine) 1/4 cup finely chopped fresh parsley Serving suggestion: your favorite crackers or toast; 2 split and lightly toasted croissants or your favorite sandwich bread Instructions: In a medium bowl, whisk together the mustard, 1 tablespoon yogurt and 1 teaspoon lemon juice. In a large bowl whisk together the curry powder, the remaining 2 1/2 tablespoons yogurt and the remaining tablespoon lemon juice.
To the medium bowl, add the apple, 1 can of the tuna, half of the celery and a small pinch of salt and pepper. Mix well with a wooden spoon. This is the kids' tuna salad! Refrigerate until ready to eat, or serve immediately on crackers or toast.
To the large bowl add the grapes, almonds, parsley, the remaining 2 cans tuna, the remaining celery and a pinch of salt and pepper. Mix well with a wooden spoon. This is the adult tuna salad. Refrigerate until ready to eat, or serve immediately on toasted croissant halves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54439,"Grilled Sea Bass with Thai Chili Sauce 2 cups fresh lime juice 1/2 cup Thai fish sauce 1/4 cup minced garlic 1/2 cup Thai bird chiles, seeded and minced 2 tablespoons grated ginger 1/4 cup sesame oil 1/4 cup sugar 6 (5-ounce) sea bass fillets Instructions: In medium bowl mix lime juice, fish sauce, garlic, chiles, ginger, sesame oil and sugar. Pour half of the sauce over the fish and let sit for 1 hour refrigerated. Discard the marinade used for the fish. Grill fish over high heat, about 5 to 7 minutes, or until cooked through, and serve with the remaining half of the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54440,"Butterscotch Pudding Doughnut Filling 2 cups half-and-half 1/2 cup packed dark brown sugar
3 tablespoons cornstarch
Pinch salt
2 large egg yolks
1 tablespoon butter
2 teaspoons vanilla
Instructions: Whisk together the half-and-half, brown sugar, cornstarch, salt and egg yolks in a medium saucepan. Heat, stirring, until thick, about 2 minutes. Remove from the heat and stir in the butter and vanilla. Let cool. Store covered. ","[Chardonnay, Riesling, Moscato]" 54441,"Barbecued Squid: Kalamaria Marinata 1 1/2 pounds squid, cleaned 1/4 cup olive oil Salt and freshly ground black pepper 1/4 cup red wine vinegar 2 lemons, juiced 3/4 cup extra-virgin olive oil 2 cloves garlic, minced 1 teaspoon fresh oregano, chopped fine 1 teaspoon cl flakes 2 teaspoons salt 1 teaspoon black pepper Instructions: Preheat grill. Clean the squid thoroughly, removing the backbone and head. Separate the tentacles from the body. Leave the tentacles and the body, whole. Brush the squid with the olive oil and season with salt and pepper. Place on a hot grill and mark on all sides. Grill until cooked through about 3 minutes. In a bowl mix together the vinegar, lemon juice, extra-virgin olive oil, garlic, oregano, cl, salt, and pepper. Pull the squid from the grill and cut the body into inch-sized rings leaving the tentacles whole. Put the squid in the marinade hot. Mix well. Serve warm or chilled as a meze with a glass of ouzo. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 54442,"Truvia® natural sweetener Sweet and Salty Kettle Corn 1/4 cup grapeseed oil or canola oil 1/4 cup Truvia? natural sweetener or 14 packets 1/4 tsp. fine sea salt 2/3 cup un-popped popcorn kernels Instructions: Heat oil in a large pot over medium heat. When the oil is hot, add Truvia? natural sweetener, salt and popcorn and stir to coat. Cover and shake constantly over medium heat until most of the corn has popped, about 4 to 5 minutes. When the popping slows to once every 2 to 3 seconds, remove the lid and shake until all popping has stopped. remove from the heat and quickly transfer to a serving bowl. Salt to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 54443,"Double Stuffed Butternut Squash 2 butternut squash EVOO, for drizzling Salt and freshly ground black pepper Salt and freshly ground black pepper
Freshly grated nutmeg 4 tablespoons butter 10 to 12 fresh whole sage leaves 1/4 to 1/2 cup chicken stock 1 1/2 cups shredded sharp yellow Cheddar 1 1/2 cups shredded Parmigiano-Reggiano 1 cup ricotta cheese (fresh cow or sheep's milk) Instructions: Preheat the oven to 425 degrees F.
Halve the squash lengthwise, scoop out the seeds and drizzle with EVOO. Sprinkle with salt, pepper and fresh nutmeg and roast until just tender, 30 to 35 minutes. Remove from the oven and let cool slightly.
While the squash is in the oven, place a small skillet over medium-high heat and melt the butter. Add the sage leaves to the skillet, gently stirring them around for a few minutes, until they are crispy and a deep green color. Remove the skillet from the heat, set the crispy leaves aside on a paper towel and reserve the brown butter.
Carefully scoop the flesh of the squash into a bowl keeping the skins intact. Mash with the chicken stock, 1 cup of the Cheddar, 1 cup of the Parm, all of the ricotta, the reserved brown butter, and then adjust seasonings. Stuff the squash shells with the mashed squash mixture, top with a sprinkle of the remaining Cheddar and Parm and bake until the cheese is melted and golden brown on top.
Remove from the oven and garnish with the fried sage leaves, lightly crushing them in your hand as you sprinkle over the top.
You may serve a whole half as a meal, or cut each half in halves or thirds and serve as a side. ","[Chardonnay, Barolo, Chianti, Tempranillo]

" 54444,"Caipirhinas 2 limes, cut into 1/8 2 teaspoons sugar 1-ounce Cachaca Special equipment: muddler Instructions: In a sturdy rocks glass, place lime wedges to halfway mark of glass. Add sugar and muddle limes and sugar together. Top glass with ice and add Cachaca. Stir vigorously. ","[Cachaca, Rum]" 54445,"Mexican Macaroni Salad 1/2 cup olive oil 1/4 cup red wine vinegar 3 clove garlic, minced Sea salt, to taste Freshly ground black pepper, to taste 1/2 pound penne pasta, dry 1 cup Panela cheese, julienned 1 small red onion, chopped 3 pickling cucumbers, peeled and chopped 2 Italian Roma tomatoes, seeded and chopped 1/3 cup capers, drained of their liquid 1/2 bunch oregano, leaves chopped 2 Serrano chiles, stemmed, seeded and minced Instructions: To cook the pasta, bring a large pot of water to a boil with salt and a little oil. Cook about 8 to 10 minutes or to al dente, drain well and spread on a sheet pan to cool. When almost dry lightly coat with olive oil. Then cover well till ready to toss salad. To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well. Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated. Chill. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 54446,"Red, White and Blue Ice Cream Sandwich Cake Nonstick cooking spray, for the cake pans One 15.25-ounce box red velvet cake mix (plus required ingredients) 27 rectangular ice cream sandwiches 2 cups very cold heavy cream 1/2 cup sugar 1 teaspoon blue gel food coloring 1 teaspoon vanilla extract, optional Silver star sprinkles, for decorating Instructions: Grease two 9-inch square metal cake pans with nonstick cooking spray. Prepare and bake the red velvet cake in the greased cake pans according to the package instructions. Cool the cakes in the pans on wire racks for 15 minutes, then unmold the cakes onto the racks and let cool completely. Trim off the tops of the cakes to yield two 1/2-inch-high cakes. Arrange 9 of the ice cream sandwiches into a 9-inch square on a platter, trimming the sandwiches as needed to form the square. Top with one of the cake layers. Arrange another layer of 9 ice cream sandwiches on top of the cake layer. Repeat with the remaining layer of cake and 9 ice cream sandwiches. Chill in the freezer while you prepare the topping. Combine the cream, sugar, food coloring and vanilla if using and beat until stiff peaks form. Using an offset spatula, generously frost the cake on all sides with the whipped topping. Decorate the cake with sprinkles as desired. Place in the freezer until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54447,"Grilled Tomato Salsa 6 Roma tomatoes, cored and cut in half lengthwise 4 cloves garlic, unpeeled 1 serrano cl, cut in half, see Cook's Note 1 shallot, skins removed, halved 1/2 small yellow onion, skin removed and quartered 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper, for sprinkling
Salt and freshly ground black pepper, for sprinkling 2 tablespoons fresh cilantro, roughly chopped Instructions: Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 54448,"Pear Crisp with Spiced Tequila Caramel 8 to 10 Bartlett pears, cored and sliced 1 teaspoon ground cinnamon 1 orange, zested and juiced 2 cups all-purpose flour 1 cup rolled oats or quick-cooking oatmeal 1 1/2 cups packed brown sugar 1 cup unsalted butter, room temperature 1/2 teaspoon kosher salt 1/2 cup chopped pecans 2 cups granulated sugar 1/4 cup good quality gold tequila 1 teaspoon ground cinnamon 1 orange, zested and juiced 1 cup half-and-half or heavy whipping cream Instructions: Preheat the oven to 350 degrees F. In a large glass baking dish (preferably 8 by 11-inches), add the sliced pears, the cinnamon and juice of 1 orange. Toss to combine and set aside. In a large bowl, combine the orange zest, flour, oats, sugar, butter, salt, and pecans. Using a pastry cutter, 2 knives or, your hands, mix the ingredients until they resemble crumbly peas. Sprinkle the mixture over the pears and bake for 35 to 45 minutes or until the pears are al dente and the crisp is golden brown. While the crisp is baking, prepare the caramel. In a heavy-bottomed saucepan over medium-high heat, combine the sugar, tequila, cinnamon, orange zest and orange juice. Bring to a boil, stirring constantly until golden brown, about 10 to 15 minutes. Remove the pot from the heat and slowly add the half-and-half or cream. The mixture will boil up as the cool dairy meets the hot sugar, so hold the pot away from you and take care not to add too much cold liquid at once. Keep the caramel warm over low heat until ready to serve. To serve, spoon the warm crisp onto serving plates and top with several tablespoons of the caramel. Remaining caramel can be brought to the table for guests who might enjoy a little extra or stored in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 54449,"Clams Oreganata 1/2 cup plain dry bread crumbs 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh mint 1/2 cup extra-virgin olive oil, plus extra for drizzling Kosher salt and freshly ground black pepper 12 shucked Manilla clams, shells reserved Coarse salt, for lining baking sheet Instructions: Preheat oven to broil. In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside. Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 54450,"Beef Cheek Dumplings 1 pound smoked beef cheeks 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon chopped scallion
1 tablespoon cooking wine
1 teaspoon cl paste
1 teaspoon ground cumin 1 teaspoon sesame oil
1 cup mayonnaise 1 tablespoon apple cider vinegar
1 teaspoon horseradish
Pinch cayenne
Salt and black pepper
12 Chinese dumpling wrappers Vegetable oil, for cooking Soy sauce and Chinese cl oil, for serving
Instructions: For the dumpling filling: Blend beef cheeks, garlic, ginger, scallion, wine, cl paste, cumin, sesame oil and 1 tablespoon water in a food processor until smooth and set aside. For the Alabama white BBQ sauce: Whisk together mayo, vinegar, horseradish, cayenne, salt and pepper in a bowl and set aside. For the dumplings: Fold beef cheek mixture into dumpling wrappers. Heat a pan over medium-high heat with some with vegetable oil. Add dumplings and brown for 1 minute, then add 1/8 cup water and cover. Cook until water evaporates and bottoms of dumplings are crispy, about 5 minutes more. Serve immediately with white BBQ sauce, soy sauce and Chinese cl oil.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 54451,"Chicken Curry in a Hurry 1 teaspoon each coriander seeds, cumin seeds, mustard seeds 2 cups basmati rice, prepared according to package directions 3 tablespoons vegetable or canola oil, 3 turns of the pan 1 1/3 to 1 1/2 pounds chicken breast tenders, diced 2 to 4 cloves garlic, minced, mild to extra spicy 1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy 1 large yellow skinned onion, peeled and chopped 1 can chicken broth, about 2 cups 2 tablespoons curry paste, mild or hot 1/3 to 1/2 cup mincemeat Coarse salt 2 tablespoons flour 4 scallions, chopped 1 cup toasted coconut 1/2 cup sliced almonds or Spanish peanuts 1 cup prepared mango chutney 1 /4 cup finely chopped cilantro leaves Instructions: Prepare rice to package directions. For spicy rice, toast coriander, cumin and mustard seeds in the bottom of a medium saucepan in 1 tablespoon of extra-virgin olive oil. When seeds pop and you can smell seasonings, add water and prepare rice as directed. Heat 2 tablespoons of extra-virgin olive oil in a large, deep nonstick skillet over medium high heat. Add chicken and lightly brown. Remove chicken. To same pan, add garlic, ginger and onions and saute together for 3 to 5 minutes. Add flour and cook 1 to 2 minutes. Add chicken broth to the pan and bring to a bubble. Add curry paste and mincemeat and reduce heat to medium low. Add chicken pieces back to the pan. Taste and add a little salt, if you feel it necessary. Simmer curry 5 to 10 minutes. Assemble your toppings in small dishes. Serve curry in shallow bowls with scoops of rice or spiced Basmati. Garnish with any or all of your toppings. ","[Syrah, Pinotage, Tempranillo, Grenache Blanc]

" 54452,"BBQ Stuffed Baker with Chopped Beef 2 tablespoons dried red pepper 2 tablespoons kosher salt
2 tablespoons sugar
5 teaspoons ground black pepper 1 small brisket, untrimmed
Four 16-ounce baking potatoes 12 ounces water 8 ounces brown sugar
6 ounces Worcestershire sauce, such as French's 3 1/2 ounces yellow mustard
2 1/2 ounces salad oil
2 teaspoons liquid smoke
1 ounce lemon juice
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon onion powder
One 32-ounce bottle ketchup, such as Heinz 1 bunch green onions 4 ounce sour cream 4 ounces butter
4 ounces grated Cheddar Instructions: For the brisket: Mix the red pepper, salt, sugar and black pepper together. Sprinkle the brisket. Place on your backyard smoker with mesquite wood (if available, oak will work as well) for approximately 6 hours at 250 degrees F. Make sure the fat is soft (the best way to tell if it is done). For the potatoes: Wash the potatoes thoroughly and bake in the oven for 45 to 60 minutes at 350 degrees F. For the BBQ sauce: Mix the water brown sugar, Worcestershire sauce, mustard, oil, liquid smoke, lemon juice, chili powder, pepper and onion powder in a saucepot. Bring this mixture to boil over high heat. Add the ketchup, reduce the heat and simmer for 30 minutes. When the brisket is done, trim most of the fat and chop it into small cubes. Place it into a bowl and add BBQ sauce to desired consistency. Chop the green end of the onions into small pieces. Split open the potatoes and the add sour cream, butter and cheese. Spoon in the BBQ beef and top with chopped green onions. ","[Cabernet Sauvignon, Zinfandel, Merlot, Malbec]" 54453,"Spaghetti Aglio E Olio Kosher salt 1 pound dried spaghetti, such as DeCecco 1/3 cup good olive oil 8 large garlic cloves, cut into thin slivers 1/2 teaspoon crushed red pepper flakes 1/2 cup minced fresh parsley 1 cup freshly grated Parmesan cheese, plus extra for serving Instructions: Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 54454,"Fruity Lemonade 6 tablespoons lemonade concentrate 1 teaspoon sugar-free peach gelatin powder (Recommended: Jell-O) 1/4 cup tropical punch mix 6 cups water Ice cubes 1 lemon, sliced Instructions: In large pitcher add all ingredients except lemon slices and ice cubes; stir. Serve in ice filled glasses with a straw. Garnish each glass with slice of lemon. ","[Chardonnay, Moscato, Riesling]" 54455,"My Dal 1 cup split mung dal 2 teaspoons turmeric 5 cups water 1 tablespoon salt 2 teaspoons coriander seeds 3 teaspoons cumin seeds 1 teaspoon fenugreek seeds 1 teaspoon black peppercorns 5 dried red chilies 2 tablespoons vegetable oil 2 tablespoons minced garlic 3 tablespoons minced shallots 1 cup coconut milk Cooked basmati rice, for serving Celery leaves, for serving Instructions: Put the split mung dal, turmeric, water and salt into a pot large enough to hold them and bring it to a boil. Reduce the heat to medium and simmer about 40 minutes. The dal should become somewhat soft and porridge-like. Set aside.
Place the coriander seeds, cumin seeds, fenugreek seeds, peppercorns and chilies in a dry saute pan and toast them until they become quite fragrant. After allowing the spices to cool, grind them in a spice or coffee grinder until fine.
Place the oil in a saute pan and add the garlic and shallots. Cook over high heat until softened and just beginning to brown. Add the coconut milk and bring to a boil. Add the ground spices and cook for 1 minute. Add the mixture to the cooked dal and simmer for about 10 minutes over low heat. Taste for seasoning, adding more salt if needed.
Serve with rice and celery leaves. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54456,"Bistro-Style Grilled Mushroom Sliders 1 pound cremini mushrooms (see Cook's Note), cleaned and stemmed 1/4 cup extra-virgin olive oil, plus more for the grill grates 2 tablespoons soy sauce 2 tablespoons sherry or red wine vinegar 1 tablespoon Worcestershire sauce 3 tablespoons Dijon mustard 2 large shallots, sliced into rings 12 brioche dinner rolls, split 12 small slices Gruyre (about 4 ounces), optional 3 tablespoons mayonnaise 1 small head green lettuce, torn into roll-size pieces 2 plum or Roma tomatoes, sliced into 12 slices Instructions: Place the mushrooms in a medium bowl or baking dish. Mix the olive oil, soy sauce, vinegar, Worcestershire sauce and 1 tablespoon of the Dijon in a small bowl or measuring cup. Pour the marinade over the mushrooms, flipping to make sure each is coated. Let marinate for 30 minutes at room temperature. While the mushrooms are marinating, prepare a grill or grill pan for medium-high heat. Lightly oil the grill grates with olive oil, then place the shallots on the grill and grill on both sides until they are softened, charred around the edges and have grill marks, 2 to 3 minutes per side. Remove the shallots to a plate or work surface. Next add the split rolls to the grill, cut-side down. Grill, in batches if necessary, until they have grill marks, 45 to 60 seconds, then remove to a platter or work surface. Place the mushrooms stem-side down on the grill. Cook until the mushrooms start to develop grill marks and soften and brown all over the bottom, 4 to 6 minutes. Flip the mushrooms and cook until browned and softened on the bottom, 4 to 6 minutes. Flip again (to stem side down), turn off the heat, add the cheese, if using and cover (use a large metal bowl or aluminum foil on a grill pan) until the cheese is melted, 1 to 2 minutes. While the mushrooms cook and cheese melts, mix the remaining 2 tablespoons Dijon and the mayonnaise together. Dividing evenly, spread the mixture on both toasted halves of the rolls. Add the grilled shallots to the top half of the rolls, and the tomatoes and lettuce to the bottom halves. Transfer your mushrooms to the rolls, dividing evenly. Close the sandwiches, using a toothpick to secure if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54457,"Creamy Kentucky Grits Topped with a Ragout of Local Shiitakes and Thyme, Topped with Kenny's Gouda and Frizzled Leeks 2 cups chicken stock 2 cups milk 1 cup stone-ground grits (recommended: Weisenberger) 1 1/2 teaspoons kosher salt 1/2 teaspoon white pepper 4 tablespoons butter, plus 2 tablespoons, plus 2 tablespoons 8 ounces shiitakes, sliced 2 tablespoons sliced shallots 1/2 cup leeks, white part only, diced (reserve tops for frying/frizzling) 4 cloves garlic, diced 2 teaspoons chopped fresh thyme 1 teaspoon Dijon mustard 2 cups rich demi-glace (chicken or veal) 1/4 pound gouda (recommended: Kentucky Farmstead Cheese) - can substitute with smoked gouda Watercress, for garnish Frizzled Leeks, recipe follows 2 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1 cup thin slivers of the green leek tops, washed
Canola oil, to coat pan 1 inch Instructions: Creamy Grits: Bring stock and milk to a boil. Turn down to low, and slowly whisk in the grits. Cook, stirring occasionally for 30 to 40 minutes. Remove from heat, add salt and pepper, and cover (for approximately 15 minutes) while making the ragout.
Mushroom Ragout: In a skillet, heat 4 tablespoons of the butter, add the sliced shiitakes and cook slowly, until softened and slightly browned. Add 2 more tablespoons of butter, and then add shallots, leeks, garlic, and thyme. Saute until soft; then add Dijon mustard and demi-glace. Stir in 2 more tablespoons of butter.
Ladle the grits out onto warmed plates, and spoon the ragout over the grits. Top with gouda, grated, and frizzled leeks. Garnish with fresh watercress and serve at once.
Season the flour with salt and pepper. Toss the leek slivers in the seasoned flour, and deep fry in canola oil until golden brown. Drain on paper towels, and keep warm in low oven. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54458,"Garth's Pasta Salad 12 ounces rotini pasta 12 ounces fresh spinach and cheese tortellini
2 dozen grape tomatoes, halved 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces Cheddar, shredded
3 tablespoons olive oil
Instructions: In a large saucepan, bring 4 quarts of water to a boil. Add the rotini, reduce to a low boil and cook to the desired doneness, about 10 minutes, adding the tortellini during the last 6 minutes of cooking. Drain and transfer to a large bowl. Toss the tomatoes with the salt and pepper in a small bowl. While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to combine. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 54459,"Spiced Rosemary Nuts 3 cups salted mixed nuts 2 tablespoons unsalted butter, melted 2 tablespoons coarsely chopped fresh rosemary 2 tablespoons packed dark brown sugar 1/2 teaspoon cayenne pepper Instructions: Preheat the oven to 350 degrees F. Toss the nuts, melted butter, rosemary, brown sugar and cayenne in a large bowl until combined. Spread the coated nuts in a single layer on a rimmed baking sheet. Bake the nuts until fragrant and toasted, about 10 minutes. Let cool completely before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 54460,"Pasta e Fagioli al Forno Salt 1 pound penne rigate or whole-wheat penne 1/4 pound pancetta, 3 to 4 slices thick cut like bacon 1 tablespoon extra-virgin olive oil 2 ribs celery from the heart with leafy tops, chopped 1 carrot, peeled and grated 1 onion, peeled and chopped 2 to 3 large cloves garlic, finely chopped 2 sprigs fresh rosemary, leaves finely chopped 3 to 4 sprigs fresh thyme, leaves finely chopped 1 fresh bay leaf Freshly ground black pepper 1 (15-ounce) can small white beans \Roman\ beans, such as Goya brand or, cannellini beans, rinsed and drained 1/2 cup dry white wine 2 tablespoons butter 2 tablespoons all-purpose flour 2 cups milk Nutmeg, to taste 1 1/2 cups grated Romano Instructions: Pasta e Fagioli is a dish I keep revisiting trying to play around with methods for it so I can keep making it new to me. Here, the classic soup turns into a baked pasta dish. Loosen your belts and open wide. Have your blankies ready for a family nap. Bring a large pot of water to a boil, salt it, cook pasta to just shy of al dente. Chop pancetta into 1/4-inch dice. While pasta cooks, heat a skillet with olive oil over medium to medium-high heat. Add pancetta, cook 2 to 3 minutes then add celery, carrot, onions, garlic, rosemary, thyme and bay leaf to the skillet, season with salt and pepper. Saute the vegetables until tender, 6 to 7 minutes. Add beans and heat them through. Stir in 1/2 cup wine, simmer 30 seconds more and turn off heat. Remove bay leaf. While vegetables cook, place a small sauce pot over medium heat, add butter, melt butter then whisk in flour and cook 1 minute then whisk in milk. Season sauce with salt, pepper and nutmeg and reduce 4 to 5 minutes, stir in half the grated cheese, turn off heat and adjust seasoning. While sauce cooks, place a rack in the middle of the oven and preheat broiler to high. Drain pasta and return to the pot, toss with white bean mixture and sauce, stir to coat, transfer to a casserole dish, top with remaining cheese and place in oven to brown, 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 54461,"Mai Kai Martini 2 ounces fresh coconut water or Malibu rum 2 ounces pineapple juice 1 ounce blue curacao 1 ounce vodka A spritz dry vermouth Lime wedge (shaken in the shaker, not squeezed) Instructions: Combine the coconut water, pineapple juice, blue curacao, vodka, vermouth and lime wedge in a shaker. Shake for 1 minute. Serve cold. Repeat for additional servings. ","[Coconut Water, Pineapple Juice, Vodka]" 54462,"White Chocolate Raspberry Cheesecake Bars 1 1/2 cups graham cracker crumbs 1 tablespoon sugar 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, melted 1 pound cream cheese, at room temperature 1/3 cup sugar Pinch kosher salt 7 ounces good-quality white chocolate, melted and cooled slightly 2 large eggs, at room temperature 1/2 cup raspberry jam, seeds strained out Instructions: For the crust: Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.
Add the graham cracker crumbs, sugar and salt to the prepared baking pan and toss with a fork to combine. Add the butter and toss until evenly moistened. Spread the crumb mixture out and pat down to an even layer.
Bake until the crust is toasted and fragrant, about 10 minutes. Transfer to a rack to cool completely. Lower the oven temperature to 300 degrees F.
For the cheesecake: In a large bowl using an electric mixer, beat the cream cheese, sugar and salt until fluffy and smooth, 3 to 4 minutes. Beat in the white chocolate until well combined. Beat in the eggs one at a time, just until combined; do not overmix once you've added the eggs. Transfer the cream cheese mixture to the cooled crust and spread out to an even layer.
Drop the raspberry jam in dollops all over the top of the cheesecake. Then, using a toothpick, swirl the jam and the cheesecake batter decoratively.
Bake until the cheesecake is set about 2 inches around the edges but is still a bit jiggly in the center, 25 to 30 minutes. Transfer to a rack to cool for about an hour, then wrap with plastic and refrigerate until completely cold, at least 6 hours.
Use the parchment handles to lift the cheesecake onto a cutting board and cut into pieces to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 54463,"Fire Pit Paella with Portuguese Sausage, Crab and Escargot 1/2 cup olive oil 2 large sweet onions, chopped 10 cloves garlic, minced 2 pounds Portuguese linguica, casing removed 3/4 cup white wine 2 large whole tomatoes, chopped 4 cups short-grain rice (recommended: Bomba or Calasparra) Lionel's Seasoning, recipe follows or use store-bought 10 cups simmered chicken stock, recipe follows or canned chicken stock* 1 1/2 dozen escargot, removed from shell Chicken meat from chicken used to make the stock 1 1/2 pounds whole prawns, shell-on and deveined 1 1/2 pounds mussels, cleaned 1 1/2 pounds clams, cleaned 1 pound baby scallops 1 pound halibut checks (only if fresh is available) cut into 2-inch bite-size pieces 1 whole Dungeness crab, cleaned with legs broken off (add the fat from crab to paella if you like) 1 jar roasted red pepper strips 1 small package frozen peas 2 dozen hard-boiled quail eggs Piri piri sauce, to taste, optional 4 lemons quartered, for garnish 1 tablespoon smoked paprika 1 tablespoon smoked black pepper 1 tablespoon unsweetened cocoa powder 1 teaspoon sea salt (recommended: Hawaiian Alaea) 1/2 teaspoon turmeric 1 (3-pound) whole fryer chicken, split in 4 pieces 1 gallon water 1 tablespoon olive oil 3 sprigs rosemary 3 sprigs thyme 1 large sweet onion, chopped 4 pieces chicken bones 3 carrots, peeled and chopped 1 stalk celery, chopped 4 cloves garlic, smashed and peeled 1/2 teaspoon sea salt (recommended: Hawaiian Alaea) 1/2 teaspoon whole black peppercorns 1/2 teaspoon saffron threads Instructions: Heat a gas or charcoal grill to high.
Put a 17-inch paella pan on the grill. Add the olive oil and when the oil is smoking, add the onions and saute until the onions are translucent about 5 minutes. Add the garlic and linguica breaking it down into small pieces. Deglaze the pan with white wine. Add the tomatoes and cook for 5 minutes. Stir in the rice and the seasoning blend and saute until the rice is coated, about 2 minutes.
Once the rice is completely coated add the chicken stock. When the liquid starts to boil reduce heat to a simmer. If using a charcoal grill this should happen naturally as you progress, if not adjust the height by moving your pan away from the heat. When the liquid is at a simmer start adding the seafood; escargot, chicken, and all the shellfish, halibut and crab, spreading them throughout the pan. You are not going to be moving the ingredients in the pan so make sure they are evenly distributed.
Spread the red pepper strips, frozen peas, and hard-boiled quail eggs throughout the surface of the paella. Add the piri piri sauce into the paella if you like an extra kick.
When all the ingredients are in the pan the cook time should be 20 minutes. You will know when the liquid is fully absorbed, clams and mussel shells are open, and the rice is just past al dente.
Remove the pan from the heat. Put lemon quarters into the pan, cover with a couple of dish towels and let stand for 10 minutes before serving. Mix all the ingredients together in a small bowl. Amounts can be adjusted to your liking. Put the chicken in a large stock pot and cover with the water. Bring the water to boil over medium heat, then reduce the heat to a rolling simmer. Cook the chicken until completely tender, about 45 minutes.
Remove chicken from the pot to a bowl or platter and let cool. Continue simmering the water in pot. Once the chicken is cool enough to handle, shred it off the bone and set aside. Reserve some of the chicken bones. The chicken will be used in the paella at a later time.
In a large stock pot over medium-high heat, add the olive oil, rosemary, and thyme. Once the oil is fragrant add the onions and chicken bones and saute for 5 minutes. Add the carrots, celery, garlic, salt, peppercorns and saffron. Add the simmering water that was used to cook the chicken. Simmer the stock for at least 2 hours, skimming the fat from the surface. Strain the stock and keep warm until ready to use.
","[Rioja, Garnacha, Tempranillo, Pinot Noir]" 54464,"Spiced Chocolate Budino 3 boxes store bought chocolate pudding mix 1/2 teaspoon ground cinnamon 1 small orange, zested 1/4 teaspoon red pepper flakes Candied Orange Peel, for garnish, recipe follows 1 large navel orange 3/4 cup sugar Instructions: Make the pudding according to the package instructions. Add the cinnamon, orange zest, and red pepper flakes before chilling in a large trifle dish. Before serving, sprinkle the top with chopped Candied Orange Peel. Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water 2 more times.
Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 54465,"Tuna Nicoise Melt One 8-ounce brie wheel Kosher salt 25 string beans
1 cup oil-packed jarred tuna
1/2 medium red onion
1/4 cup cornichons, with brine
1/4 cup Nicoise olives
1 lemon
2 1/2 tablespoons Dijon mustard
1 tablespoon sweet relish
1 baguette
Chopped chives, for garnish Instructions: Preheat the oven to 275 degrees F. Place the brie on a baking sheet and slowly melt in the oven. Bring a pot of water to a boil and heavily salt it (it should taste like the sea). Trim the ends of the string beans and add to the boiling water. Allow the water to come back to a boil, then blanch for 1 minute, so they are still slightly raw. Immediately drain. The string beans will continue to cook a little. Add the tuna to a medium mixing bowl. Thinly slice the red onion using a mandolin and macerate in the cornichon brine for 5 minutes. Mince the olives and cornichons and add to the tuna. Zest half of the lemon zest and juice the whole lemon and add to the tuna. Chop the macerated onions and green beans and add to the tuna. Add the Dijon mustard and sweet relish and mix until well incorporated. Cut the baguette into your preferred serving size. Toast in the oven or grill until golden brown. Hollow out the inside of the bread so you can pack in as much tuna salad as possible. Spoon the tuna salad onto the bread. Place a handful of green beans on top. Remove the brie from the oven and hold the pan above the sandwich. Use a butter knife or icing spatula to scrape some cheese off the edge of the rind onto your sandwich. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 54466,"Red Wine Cabbage 8 ounces/250g red cabbage (about 1/2 cabbage) 1 tablespoon pork fat or vegetable oil About 4 thick slices bacon, cut into lardons 1 onion, chopped 1/2 cup/125ml beef or vegetable stock 1/2 cup/125ml dry red wine 1 tablespoon red wine vinegar or balsamic vinegar, plus more if needed Salt and freshly ground pepper 1/4 cup currants
1 tablespoon brown sugar 1 apple, peeled, cored and chopped Instructions: Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve. ","[Barolo, Rioja, Syrah/Shiraz, Tempranillo]" 54467,"Midnight Pudding 4 ounces semisweet chocolate, chopped into 1/4-inch pieces 2 cups half-and-half 1/2 cup granulated sugar 1/2 cup unsweetened cocoa 4 large egg yolks 1 tablespoon cornstarch 4 ounces white chocolate, chopped into 1/8-inch pieces Instructions: Bring on the night by melting the semisweet chocolate in the top half of a double boiler over medium heat. Stir the chocolate constantly with a rubber spatula until it is completely melted and smooth, then remove from the heat and set aside. Heat the half-and-half, 1/4 cup sugar, and the cocoa in a 3-quart saucepan over medium-high heat. When hot, whisk to dissolve the sugar. Bring to a boil. While the cream is heating, whisk the egg yolks, remaining sugar and cornstarch in a medium bowl until slightly thickened and lemon-colored. Pour the boiling half-and-half mixture slowly into the egg yolks and stir to combine. Return the mixture to the saucepan and heat over medium-high heat, stirring constantly, until it begins to boil and becomes quite thick, about 30 seconds. Remove the pan from the heat and transfer the mixture to a large bowl. Add the melted chocolate, then place the bowl in ice water and stir the pudding until it is cold. Fold all but 2 tablespoons of chopped white chocolate into the pudding. Portion 3/4 cup of the pudding into each of 4 dessert dishes and sprinkle 1/2 tablespoon of the remaining white chocolate over the top of each.; ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 54468,"New World Risotto with Carrot-Corn Broth 1 cup minced onions 1/4 cup slivered garlic 4 tablespoons olive oil 1 1/2 cups Arborio rice 1 teaspoon toasted whole cumin seed 1/4 teaspoon crushed red pepper flakes 1/2 cup dry white wine 5 to 6 cups hot corn or vegetable stock 2 cups fresh sweet corn kernels, cut from the cob 1/2 cup diced tomatillos 1/4 cup diced red peppers 1/4 cup diced yellow peppers 1/2 cup sliced green beans, sliced to make tiny rounds 1/2 cup diced yellow squash 1/2 cup freshly grated Dry Jack, Parmesan or Asiago or a combination 1/4 cup chopped fresh cilantro Kosher salt and freshly ground black pepper Carrot-Corn Broth, recipe follows Garnish: Deep fried basil sprigs 4 cups fresh sweet corn kernels (4 large ears) to yield 1 cup juice 3/4 pound carrots to yield 1 cup juice 1 1/2 tablespoons softened butter or olive oil Drops hot sauce, to taste Salt and freshly ground pepper Rich vegetable stock Instructions: Saute the onions and garlic in the olive oil in a deep saucepan over moderate heat until soft but not brown. Add the rice, stir to coat with oil and saute until rice is opaque, about 3 minutes. Add the cumin seed and pepper flakes. Add the wine and cook until all the liquid is absorbed. Add the hot stock in 1/2 cup portions, stirring after each addition until liquid is almost absorbed. When the risotto is almost done, and you judge that only a couple more additions are needed, add the corn, tomatillos, peppers, beans and squash. Continue stirring and adding last of stock until vegetables are tender and rice is creamy but not over-cooked. Stir in the cheese and cilantro and correct seasoning with salt and pepper. Scoop into the center of warm soup bowls surrounded by a small ladle of the carrot-corn broth. Top with basil sprig and serve immediately. In a centrifugal juicer, juice the corn and carrots. Add juices to a saucepan and warm over moderate heat just below the simmer. Whisk in butter, drops of hot sauce and salt and pepper to taste. Thin if desired with a little vegetable stock. Keep warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 54469,"Ben's Potatoes 5 pounds potatoes Kosher for Passover vegetable oil 1 head garlic, separated into cloves Salt and pepper Instructions: Wash and peel potatoes, cut into wedges. Toss with oil and garlic cloves. Bake in a preheated 375 degree oven for 1 hour, or until browned. Season with salt and pepper.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 54470,"King's Cider 1.5 oz. Crown Royal 2 oz. heated cider .25 oz. honey .25 oz. lemon juice 1 sprinkle cinnamon 1 piece cinnamon stick Instructions: Serve warm in a coffee mug. Sprinkle cinnamon on top and garnish with cinnamon stick. ","[Cabernet Sauvignon, Merlot, Pinot Noir]" 54471,"Hoisin-Glazed Roast Chicken 1/4 cup low-sodium soy sauce 2 tablespoons Chinese rice wine 2 tablespoons hoisin sauce 2 tablespoons honey 2 tablespoons peanut oil 1 star anise pod, broken into points 1/2 teaspoon Szechuan peppercorns, crushed with a knife 2 tablespoons chopped fresh cilantro (stems and leaves) 3 scallions, finely chopped 3 cloves garlic, coarsely chopped 2 quartered chickens (3 to 3 1/2 pounds each) Instructions: Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours. Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin. Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken. Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 54472,"Lemon Vodka Granita Grated zest of 1 lemon 1 1/4 cups fresh lemon juice 1/2 cup simple sugar syrup (see recipe below) 1/4 cup vodka Raspberries or blueberries for garnish Sliced toasted almonds for garnish 1 cup water 1 cup sugar Instructions: Combine the lemon zest and juice, syrup and vodka and transfer to a metal 13 x 9-inch baking pan. Freeze for 4 hours. Remove baking pan from freezer and scrape surface with a spatula or fork to create large crystals. Transfer crystals to wine goblets and garnish with fresh berries and toasted almonds. Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.
","[Prosecco, Sauvignon Blanc, Moscato, Vinho Verde]" 54473,"Oysters Rockefeller 1/4 cup panko breadcrumbs Extra-virgin olive oil
12 medium, sweet and briny oysters, such as Kumamoto
1/4 cup Double-Creamed Spinach, recipe follows 3 slices bacon, cut into 1 1/2-inch pieces
Coarse salt, for baking sheet Fennel pollen, for garnish
Fresh horseradish, grated, optional
Smoked olive oil, optional 3 lemons, cut into wedges
3/4 pound fresh spinach, cleaned Kosher salt and freshly ground black pepper
1/2 fennel bulb
1/2 large onion
3/4 teaspoon extra-virgin olive oil
1 clove garlic, minced 1 1/2 tablespoons flour 2 tablespoons Herbsaint 1/2 cup whole milk
1 tablespoon butter
1/4 teaspoon grated nutmeg
2 to 3 tablespoons freshly grated Parmesan
Instructions: Preheat the oven to 500 degrees F. Moisten the breadcrumbs with a little bit of olive oil. Shuck the oysters: There is a top flat \lid\ and a bottom cupped shell for each oyster. Insert the tip of an oyster knife into the hinge where the two shells come together in a point. Twist until the lid pops open. Pull the knife out and wipe it clean so you don't get mud in the oyster. Insert the knife back into the oyster from the opposite side of the hinge, lightly scraping against the top shell to disconnect the muscle. Then go under the oyster to cut the muscle on the bottom. Flip the oyster over onto the prettier side. Top each oyster with a teaspoon of the creamed spinach, a piece of bacon and a bit of the breadcrumbs. On a baking sheet, create a small mound of coarse salt for each oyster to prevent them from tipping over. Nestle the oysters in the salt mounds, and bake until the bacon is cooked and the breadcrumbs browned. Transfer the baked oysters to a serving platter and garnish with a sprinkle of fennel pollen. If desired, garnish with grated horseradish and a drizzle of smoked olive oil. Serve with lemon wedges. Bring a large pot of generously salted water to a boil. Add the spinach. As soon as it's wilted and tender, drain and run under cold water. When the spinach is cool enough to handle, squeeze out any excess water. If you have used whole spinach with long stems, roughly chop it; you should have 1 1/2 cups of chopped spinach. Finely mince the fennel and onion. Heat a medium saute pan over medium heat and glaze it with the olive oil. Add the fennel, onion, garlic and a few pinches of salt, and cook until the onion is translucent; you don't want it to brown. Add the flour and stir. When the flour has gathered up all the onion mixture, add the Herbsaint and bring to a boil. Let it reduce by half before stirring in the milk to make a bechamel. Season to taste with salt and pepper. Cook at a low simmer until the sauce thickens to the point where it coats the back of a spoon, and where drawing your finger down the spoon leaves a clear line. Pour half of the bechamel into a blender along with 1/2 cup of the spinach. Blend until completely smooth. Add the remaining spinach to the pan with the remaining bechamel, then add the spinach puree. Heat, stirring, and season with salt and pepper. Finish by stirring in the butter, nutmeg and Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54474,"\Freeform\ Cheesecake Poured over Fresh Fruit 12 ounces cream cheese, at room temperature Pinch salt 2 whole lemons, zested and juiced 2 tablespoons almond liqueur 4 eggs, at room temperature 1 cup sugar 32 ounces mascarpone cheese, at room temperature 6 to 8 cups fresh fruit, cut into bite-size pieces 1/2 lemon, juiced 4 tablespoons sugar Instructions: In an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add a pinch of salt and the lemon zest. While the mixer is running, gradually pour in the lemon juice and almond liqueur. Incorporate the eggs 1 at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Gradually add in the sugar and beat until completely blended, then add the mascarpone and beat until smooth. Transfer the mixture to a large heatproof bowl. Set the bowl over saucepan partially filled with barely simmering water, but do not let the water touch the bottom of the bowl. Cook until the mixture reaches 170 degrees F on a candy thermometer, 15 to 20 minutes, stirring occasionally. The temperature rises quickly in the final minutes, so at that point stir almost constantly to prevent lumps. When the sauce reaches 170 degrees F, remove the saucepan, with the bowl still inside, from the heat. Allow the sauce to stand for 15 to 30 minutes. The temperature will continue to rise to 180 degrees F and then cool gradually. If desired, strain the sauce through a fine sieve. Toss the fruit with the lemon juice and sugar. Arrange the fruit in individual serving bowls. Spoon 1/2 cup of the sauce into each bowl. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54475,"Buffalo Drumsticks 1 pound Greek yogurt 1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons ground cumin
2 teaspoons garlic salt
2 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
24 medium chicken drumsticks
Neutral oil, for deep-frying Hot sauce, such as Frank's, as needed Melted unsalted butter, as needed Blue cheese dressing, for serving Instructions: Combine the yogurt, garlic powder, onion powder, cumin, garlic salt, smoked paprika, black pepper and kosher salt in a large bowl and mix thoroughly. Add the drumsticks and turn to coat. Marinate overnight (at least 12 hours) in the fridge. Preheat the oven to 350 degrees F. Remove the chicken from the marinade, place on a baking sheet and bake for 20 minutes. Remove from the oven and let cool. Heat the oil in a deep fryer to 375 degrees F. When ready to serve, fry the drumsticks until the skin is crispy, 3 to 5 minutes. Toss them with hot sauce and butter in a large bowl (use more butter than hot sauce for a mild heat and more hot sauce than butter for a spicier flavor). Serve with blue cheese dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54476,"Pot of Greens 4 pounds mixed greens 2 yellow onions 2 cloves garlic 3 tablespoons peanut oil About 4 cups chicken stock, or to cover Pepper vinegar Instructions: Trim away any tough stems, then wash the greens: Rinse each leaf separately. Put all of them in a sinkful of water and let stand for 5 minutes. Now, lift them out of the sink and drain away the water and all the grit that has settled to the bottom. Repeat the sink bath until you don't see any grit when you remove the leaves. Chop the onions and crush the garlic cloves. In a heavy pot large enough to hold all the greens, warm the oil over medium heat. Set aside about half of the onions and add the remainder along with the garlic to the pot. Saute until softened about 5 minutes. Add the greens, turn to coat in the oil, and then pour in the stock to cover. Bring to a boil and season with salt and pepper. Reduce the heat to low, cover, and cook until the greens are tender. The timing will depend on what you are cooking; collards can take up to 40 minutes or so, while beet greens will cook in 1/2 that time. Transfer to a serving bowl. Pass the reserved onion and pepper vinegar at the table for sprinkling over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54477,"Kourabiedes (Greece): Walnut Sugar Cookies 3/4 cup walnuts 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1 large egg yolk 1 tablespoon brandy 1 teaspoon pure vanilla extract 1 to 2 tablespoons orange flower water 3/4 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Toast the walnuts until golden brown and fragrant, about 6 minutes. Let cool, then chop about half of the nuts (you should have about 1/2 cup chopped). Pulse the remaining nuts in the food processor until finely ground (about 1/4 cup ground). Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside. In another medium bowl, beat the butter, sugar, egg yolk, brandy and vanilla extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes. At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour. Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray. With a tablespoon, scoop out 1-inch pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes. Remove cookies from the oven and immediately sprinkle them lightly with the orange water. (If you don't have a brush, simply dip your fingers into the water and flick it over the cookies a few times.) Take care not to douse them, just enough for them to carry the scent of flowers. Put the confectioners' sugar in a bag, and add 5 to 6 of the warm cookies to it. Very gently toss the cookies to coat with sugar. Remove them from the bag and cool cookies on a rack. Repeat with remaining cookies. Serve. Busy baker's tips: Dough can be frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 1 week. Baked cookies can be wrapped in plastic, then aluminum foil, for up to 2 weeks. To serve, let cookies come to room temperature before dusting with confectioners' sugar. Cook's Note: If you can't find orange flower water, try specialty stores or online. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54478,"Seasonal Clafouti 1/2 cup low-fat or nonfat milk 1/2 cup nonfat or part-skim ricotta cheese 2 large eggs 1/2 cup sugar 1/2 cup all-purpose flour 1 teaspoon vanilla extract 2 cups fresh cherries Instructions: Set the oven at 425 degrees F.
In a food processor or blender, combine the milk, ricotta, eggs, sugar, flour, and vanilla, and process until smooth.
Spread the fruit evenly over the bottom of an 8-inch ovenproof skillet or deep-dish pie plate. Pour the batter evenly over the top. Bake until puffed and golden brown, about 30 to 35 minutes.
Serve warm, or room temperature, or chilled, cut in wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54479,"Fried Brussels Sprouts with Apple Reduction and Candied Pumpkin Seeds 1/4 cup finely chopped shallots 1/2 cup apple cider vinegar
1/4 cup honey
1/4 cup apple cider
1 cup raw, shelled pumpkin seeds Neutral oil or nonstick spray, for the baking sheet 1 cup granulated sugar
1 cup water
1/2 teaspoon sea salt
Freshly cracked black pepper
1 pound Brussels sprouts Neutral oil, for frying
Kosher salt
Instructions: Prepare the apple reduction: In a small sauce pot over medium heat, combine shallots, vinegar and honey. Simmer, stirring occasionally, until reduced by half, about 10 minutes. Add apple cider and continue to cook until the mixture is thick and syrupy, another 5 to 10 minutes. Prepare the candied pumpkin seeds: Preheat oven to 350 degrees F. Spread pumpkin seeds out on baking sheet and bake, stirring once, until nicely toasted and golden, about 10 minutes. Set the pumpkin seeds aside. Keep the oven on. Heavily grease another baking sheet with neutral oil or nonstick spray and set aside. Combine sugar and water in a medium sized sauce pot and mix well. Place pot on stove over medium heat and cook, stirring constantly, until the sugar is dissolved. Add pumpkin seeds to the syrup and simmer on low heat for 30 minutes, stirring occasionally. Using a slotted spoon, drain pumpkin seeds out of the syrup, spread out onto the greased baking sheet and sprinkle with salt and pepper to taste. Toast seeds in the oven for about 15 minutes or until they are very crunchy. Let cool completely before using. Prepare the Brussels sprouts: Trim the stem end of the Brussels sprouts and cut a cross about 1/4 inch deep in the top of the sprouts. Heat the oil in a sauce pot to 315 to 325 degrees F. Working in batches, fry the Brussels until dark golden brown and very crispy, 5 to 8 minutes per batch. Drain Brussels on a paper towel and sprinkle with salt immediately. Put Brussels in a large bowl with the apple reduction and toss until the Brussels are well coated with the sauce. Plate the Brussels in a large bowl or platter and crush or chop the pumpkin seeds before garnishing on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54480,"Totani e Patate 4 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 1 cl pepper 9 1/2 ounces/250 g totani (flying squid) or other squid, cleaned and cut into strips
2 cups white wine 8 cherry tomatoes 4 potatoes, peeled and chopped
Salt, to taste Small bunch parsley, finely chopped Instructions: Heat up the olive oil in a large pot along with the garlic and cl. Add the totani and cook over medium heat about 1 minute, stirring continuously to avoid sticking. Add the wine, tomatoes and potatoes and let cook together another minute. Season with salt, lower the heat and cook, covered, 30 minutes. Finish with the parsley, stir will and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54481,"Lemon Grass Skewered Shrimp 6 shrimp, heads removed 6 pieces lemongrass, core only cut in 3-inch pieces Metal or wooden skewers soaked in water for 20 minutes 1 clove garlic, chopped 10 Thai basil leaves, chopped Pinch sea salt Fresh ground black pepper Chopped cilantro leaves Instructions: Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 54482,"Maple Bacon Dip 8 slices thick-cut bacon 2 cups plain Greek yogurt
1/4 cup maple syrup
2 tablespoons brown sugar
1 teaspoon vanilla
1/8 teaspoon maple flavoring
4 to 5 Granny Smith apples
Juice of 1 lemon
Instructions: In a medium skillet over medium heat, fry the bacon until slightly crisp, 10 to 12 minutes. Drain on a paper towel and set aside. Place the yogurt, maple syrup, brown sugar, vanilla and maple flavoring in a medium bowl. Mix together until smooth and fully combined. Chop the bacon into pieces. Fold two-thirds of the bacon into the yogurt mix and transfer to a serving dish. Garnish with the remaining bacon. Cut the apples into slices and toss in the lemon juice. Serve with the dip. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54483,"Gianduja Chocolate Fondant with Devonshire Ice Cream 1 1/3 cups whole milk 0.8 ounces 0% fat milk powder 1/3 cup sugar 1-ounce atomized glucose (powdered glucose) 3 tablespoon unsalted butter, melted 2 large egg yolks 6.5 ounces Devonshire cream 1 pound (4 sticks) unsalted butter, plus extra for muffin tin 2/3 cup all-purpose flour Pinch salt 1 1/2 pounds dark Gianduja chocolate 8 large eggs 8 large egg yolks 1 cup sugar Instructions: Preheat oven to 425 degrees F. To make Devonshire ice cream. In a small saucepan with a candy thermometer clipped to the side, add the milk, milk powder, sugar, atomized glucose, and butter. Heat until the thermometer reaches 112 degrees F. In a medium bowl, whisk the egg yolks. Before adding the egg yolks to the milk mixture temper it by whisking some of the hot milk into the yolks, then add the yolk and milk mixture back into the milk. Cook on low heat, stirring in figure 8's with a spatula until slightly thickened, at 185 degrees F. Do not over cook, remove immediately from heat. Add the Devonshire cream, mix well and allow to cool before putting in the ice cream machine. Freeze according to manufacturer's instructions, allowing to reach soft to firm consistency. Serve immediately or place in freezer. To make the chocolate fondant. Butter a muffin tin. In a medium bowl, sift together the flour and salt. Over a double boiler on low heat, melt the butter and chocolate. Meanwhile in a standing mixer whip up the eggs, egg yolks and sugar on high until it reaches ribbon stage. Once at ribbon stage turn the mixer to low and add your melted chocolate and butter, combine well. Fold in the flour. Evenly divide the batter into muffin cups. Bake for 12 minutes, it should still be runny in the center. Serve immediately with the Devonshire ice cream on the side. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 54484,"Pan-Fried Salmon 4 (5-ounce) center-cut salmon fillets (about 1-inch-thick), skin on or off 2 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: Bring the salmon to room temperature 10 minutes before cooking.
Warm a large nonstick skillet with oil over medium-low heat. Season the fish with salt and pepper. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
The skin can be served or removed easily with a knife or spoon.
Transfer to a plate and serve as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54485,"Gratin Yucca Fried yucca slices 1/2 cup milk 1/4 cup grated cheese 1 tablespoon margarine Instructions: Mix all the ingredients together and season with salt and pepper. Bake in a preheated 350 degree oven for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling]" 54486,"Charred Beef Medallions with Poblano-Margarita Sauce 1 tablespoon olive oil 1 tablespoon unsalted butter 1 1/2 pounds tenderloin of beef, cut into 1-inch thick medallions Salt and pepper to taste 1 small vidalia onion, cut into a medium dice 2 poblano peppers, washed, seeded and cut into a medium dice 1 tablespoon toasted and ground cumin seed 2 ounces gold tequila 1/4 cup lime juice 1 cup rich veal stock 2 ounces orange liquor 1 tablespoon orange zest 1/2 cup heavy cream 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Heat the olive oil and butter in a saute pan over medium heat, season the beef medallions with salt and pepper, and add to the hot pan. Turn the heat up to high and char both sides of the beef well. To keep the beef rare to medium rare, cook quickly, turning once only after the beef has browned on the first side. Remove the beef from the pan, place on a warm platter, and set aside. Add the diced onions and poblano peppers to the saute pan, evenly spread out and cook till wilted. Add the cumin and combine well to toast the spice again. Working carefully away from the flame, add the tequila to the pan, deglaze the pan by swirling the tequila and set back over low heat to reduce. Add the lime juice and reduce to almost dry before adding the veal stock. Reduce the stock by half over high heat and add the orange liquor and fresh orange zest. Cook for 2 minutes and then add the heavy cream. Do not allow to boil but gently simmer for 2 minutes before adding the salt and pepper. Serve the beef on a bed of sauce with corn pudding on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 54487,"Zucchini and Artichoke Fritters 3 cups mayonnaise 1 cup sour cream
1/4 cup buttermilk
1/4 cup red wine vinegar
6 tablespoons fresh dill, chopped
4 tablespoons fresh Italian parsley, chopped
3 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons kosher salt
1 pound zucchini, grated on the large holes of a box grater 1 1/2 teaspoons plus a pinch kosher salt
8 tablespoons unsalted butter, cut into 1-inch chunks
1 cup all-purpose flour
4 eggs
4 ounces Parmesan, grated, plus more for garnish
2 ounces fontina cheese, grated
2 tablespoons chopped fresh Italian parsley, plus more for garnish
1/2 teaspoon ground black pepper
1/4 cup artichoke hearts, roughly chopped
Oil, for frying Instructions: For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth. Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined. For the fritters: Toss grated zucchini with pinch of salt. Place in a colander with a plate on top to push down. Allow to sit for 10 to 15 minutes. Remove zucchini from colander and squeeze with a dish towel to remove any excess moisture. Put butter and salt in a medium saucepan with 1 cup water and bring to a boil. Add flour and stir with a wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more. Transfer dough to bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time, making sure each egg is fully incorporated before adding the next. (Let dough come back together after the addition of each egg.) After final egg has been added, beat until dough is smooth and glossy, about a minute more. Stop machine and add grated cheese, parsley and pepper, then mix briefly to combine. (See Cook's Note.) Fold in the grated zucchini and chopped artichokes. Scrape down sides of bowl and remix, then transfer mixture to a disposable pastry bag. (Mixture can also be dispensed into oil using a 1/2-ounce ice cream scoop.) Heat oil in a deep-fryer or several inches oil in a heavy-sided pot to 350 degrees F. Cut about 1 1/2 inches off the end of the pastry bag. (The more you cut, the larger the fritters will be.) Squeeze bag and pinch off a quarter-size amount of dough, then slowly drop into the oil. Use a slotted spoon to move fritters around in the oil so they cook on all sides. Remove after 4 to 5 minutes. Toss with some more grated Parmesan and chopped parsley. Serve with farmhouse dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 54488,"Grilled Pizzetta with Ricotta, Sausage, Arugula and Chili Oil 5 to 6 Fresno chili peppers, roughly chopped 1 1/2 cups extra-virgin olive oil
1 1/2 teaspoons dry yeast 1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl and grill 2 tablespoons extra-virgin olive oil, plus more for coating bowl and grill
Extra-virgin olive oil, for coating pan 8 ounces sweet Italian sausage, casings removed 1 cup ricotta
1/2 cup grated Parmigiano-Reggiano 1 sprig fresh oregano, leaves removed and gently chopped
1 bunch of arugula, trimmed
Instructions: For the chili oil: Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you're ready to make the pizzas. This can be done way in advance. For the dough: In a small bowl, add 1/2 cup warm water (if the water is too hot the yeast will die and if the water is too cold the yeast will not activate). Add the dry yeast and sugar, stir to combine and let sit for 15 minutes. The top of the water will bubble and it will smell very yeasty; this is what you want. In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour and add the olive oil and the yeast/water mixture. Using a fork, gradually stir the flour into the yeast/water mix. Once most of the flour has combined, turn the dough out to a smooth, clean work surface dusted with flour and use your hands to knead the dough to a smooth consistency. Lightly coat the mixing bowl with oil, return the dough to the bowl, cover with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour. For the pizza topping: Coat a large saute pan with oil, add the sausage and bring to medium heat. Cook the sausage until brown, 10 to 15 minutes. Remove with a slotted spoon and reserve. While the sausage cooks, mix together in a medium bowl the ricotta, Parmigiano-Reggiano and oregano. Preheat the oven to 425 degrees F and preheat a grill. When the dough is ready, portion it into six golf-ball-size pieces. (If you're not using the dough right away, wrap each ball individually in plastic and refrigerate until ready to use.) Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like; I like irregular shapes). Brush the grill with oil and arrange each piece of dough on the grill; you might need to work in batches here. Grill until the dough is stiff and crisp and has lovely grill marks on it, then flip and repeat on the second side, moving occasionally so the bottom doesn't burn. Put the pizzas on baking sheets, smear each with some of the ricotta mixture, top with sausage and put as many pizzas as will comfortably fit in the oven; bake until the cheese has melted, 3 to 4 minutes. Again, you may have to work in batches. Remove the pizzas from the oven, top with arugula and drizzle with the deliciously spicy chili oil! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54489,"Mashed Potatoes 2 pounds potatoes, peeled and diced 1 stick butter, cubed 1/2 to 3/4 cup heavy cream Salt and white pepper Instructions: Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the butter. Using a hand-held masher, mash the butter into the potatoes. Add enough cream until desired smoothness is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 54490,"Lemon-Pepper Slather 1 teaspoon white peppercorns 1 1/2 teaspoons coarse sea salt 1 teaspoon sugar 1/2 cup extra-virgin olive oil 1/4 cup finely grated lemon zest (from 4 large lemons) 2 cloves garlic, smashed Instructions: Pulse the peppercorns in a spice grinder until coarsely ground. Add the salt and sugar and pulse a few more times. Transfer to a bowl and stir in the olive oil, lemon zest, and garlic. Microwave until hot but not boiling, about 45 seconds. Let cool. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 54491,"Bulgogi Jeongol One 6-inch square dasima (also called kombu or dried kelp), about .6 ounces 8 ounces unpeeled Korean radish, sliced in half 1 tablespoon guk-ganjang (Korean soup soy sauce) or light soy sauce (see Cook\u2019s Note) Kosher salt 1/4 cup soy sauce 2 tablespoons sugar 2 tablespoons mirin 2 tablespoons toasted sesame oil 3 garlic cloves, minced (about 1 tablespoon) Freshly ground black pepper 1 pound thinly sliced rib eye or other beef (see Cook\u2019s Note) 4 ounces dangmyeon (Korean sweet potato glass noodles) 1/2 onion, thinly sliced 1/2 pound black oyster mushrooms 1/2 pound shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick 1/2 pound medium-firm tofu, sliced 1/4-inch thick 1/3 pound enoki mushrooms, stems trimmed 1/4 pound carrot, cut into thin julienne 1/4 pound crown daisy or watercress, cut into bite-size pieces 1/4 pound minari or watercress, cut into bite-size pieces 1/4 pound napa cabbage, cut into bite-size pieces 6 scallion greens, cut into 2-inch lengths Steamed rice, for serving Instructions: For the dasima broth: Combine the dasima and 8 cups cold water in a large pot. Let sit until the dasima swells until doubled in size and the water turns slightly green-yellow, about 30 minutes. Bring to a boil over medium-high heat; boil until the dasima starts to foam around the sides, 1 to 3 minutes. Discard the dasima, then add the radish and simmer until the radish is soft enough to be easily pierced with a fork, about 25 minutes. Turn off the heat and stir in the guk-ganjang and 1/2 teaspoon salt. Discard the radish; you should have about 4 cups broth. Set aside. For the bulgogi: Whisk the soy sauce, sugar, mirin, sesame oil, garlic and few grinds of black pepper together in a large bowl until combined and most of the sugar is dissolved. Add the beef to the marinade and toss until the beef is well coated. Cover and refrigerate for at least 30 minutes and up to 8 hours. For the assembly: Soak the dangmyeon noodles in a large bowl of lukewarm to warm water until they bend around your hands nicely when lifted, 20 to 30 minutes. Drain in a colander and set aside while preparing the other ingredients. To assemble the dish, place the onion over the bottom of a 12-inch high-sided skillet or shallow pot with a lid. Follow with the soaked dangmyeon noodles. Then add as much or little of the bulgogi, oyster mushrooms, shiitakes, tofu, enoki, carrot, crown daisy, minari, cabbage and scallions as you like to the pot (pack the ingredients in as the mushrooms will cook down). Carefully pour the prepared dasima broth in; you can start off with 3 cups or add all 4 cups of the both for a soupier version. Cover with a tight-fitting lid. Bring to a boil over high heat and let cook until the vegetables are tender and cooked through and the bulgogi turns brown, 2 to 4 minutes. (If you want more broth, add some water and season with salt.) Serve immediately with rice on the side. And don\u2019t forget to dig down to the dangmyeon noodles on the bottom! ","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 54492,"Instant Pot Meal Prep Breakfast Burritos 1 link chorizo sausage, removed from casing Nonstick cooking spray, for the molds and foil
1/4 cup crumbled cooked bacon
1/4 cup shredded Cheddar
2 tablespoons diced green bell pepper
2 tablespoons diced red onion
8 large eggs plus 6 whites
3 tablespoons heavy cream
Kosher salt and freshly ground black pepper
1/4 cup frozen spinach, thawed and drained
1 tablespoon plus 1 teaspoon grated Parmesan
Twelve 8-inch flour tortillas, warmed
Hot sauce, salsa and ketchup, for serving
Instructions: Heat a medium skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Set aside. Spray 3 silicone ice cube stick molds with four 2 1/2-ounce cavities with nonstick spray.
Add the bacon and Cheddar to one of the prepared molds, dividing the ingredients evenly among the 4 cavities. Add the chorizo, bell pepper and red onion to the second prepared mold, dividing the ingredients evenly among the 4 cavities.
Whisk together the whole eggs, 2 tablespoons of the heavy cream, 1/2 teaspoon salt and a few grinds of pepper in a large liquid measuring cup. Pour the egg mixture over the filling in the 2 molds, dividing it evenly among the 8 cavities.
Add the spinach and Parmesan to the third prepared mold, dividing the ingredients evenly among the 4 cavities. Whisk together the egg whites, remaining 1 tablespoon heavy cream, 1/2 teaspoon salt and a few grinds of black pepper in a large liquid measuring cup. Pour the egg mixture over the filling, dividing it evenly among the 4 cavities.
Cut three 5 1/2-by-8 1/2-inch pieces of aluminum foil and spray one side with nonstick spray. Cover each mold with a piece of foil sprayed-side down.
Add 1 1/4 cups water to a 6-quart Instant Pot?. Stack the covered molds on top of each other--in alternating directions--on top of the steamer rack and carefully transfer the rack and molds to the pot using the handles. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
Let the eggs cool slightly before inverting onto a work surface. Roll each egg tube in a tortilla, wrap in aluminum foil and label. Transfer the wrapped burritos to 2 gallon-size resealable freezer plastic bags (6 in each) and seal. Store in the freezer for up to 3 months.
To reheat, unwrap the burrito, wrap in a damp paper towel and microwave, rotating halfway through, until warm, about 4 minutes. Serve with your favorite topping--hot sauce, salsa or ketchup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54493,"Pork Kebabs With Sesame Rice 1 teaspoon toasted sesame oil 1 1/2 tablespoons sesame seeds 1 1/4 cups jasmine or basmati rice 1 1/2 pounds boneless pork loin, trimmed and cut into 1 1/2-inch pieces Kosher salt and freshly ground pepper 2 bunches asparagus, trimmed 1 tablespoon vegetable oil 1/4 cup ponzu sauce Lemon wedges, for serving Instructions: Heat the sesame oil in a medium saucepan over medium-high heat. Add the sesame seeds and cook, stirring, until golden, about 1 minute. Stir in the rice, then add 1 3/4 cups water; bring to a boil and cook until most of the water evaporates, about 8 minutes. Cover, reduce the heat to low and cook until tender, about 12 more minutes; remove from the heat and let stand until ready to serve. Meanwhile, preheat the broiler. Thread the pork onto 4 long metal skewers, leaving space between each piece; season with salt and pepper. Place the asparagus on a baking sheet and toss with the vegetable oil and ponzu sauce. Push the asparagus to the side of the pan and add the pork skewers. Broil the pork and asparagus, turning once or twice, until the pork is browned and cooked through and the asparagus is charred in spots, 8 to 10 minutes. Divide among plates and drizzle the pork with the pan juices; serve with the sesame rice and lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54494,"White Miso Marinated Halibut with Shiitake, Spinach, Sweet Potatoes, and Carrot Ginger Sauce 6 (6-ounce) Alaskan halibut fillets 1 cup coconut milk 1/2 cup honey 1/2 pound white miso Vegetable oil 2 large sweet potatoes, parboiled, cooled and diced in small pieces 1 pound shiitake mushrooms, cleaned and quartered 2 pounds spinach, cleaned and stemmed 3 ounces sweet black vinegar 1 ounce sesame seed oil 2 cups fresh carrot juice 1 cup fresh apple juice 1/2 cup fresh ginger juice 2 ounces butter 3 tablespoons chopped chives Instructions: Halibut: Marinate the halibut overnight in a coconut milk, honey, white miso mixture. Remove the fish from the marinade and drain the excess marinade. Pour a little vegetable oil in a pan and sear the fillet until golden brown on each side. When ready, finish the fillet by placing it in a preheated 350 degree F oven and baking for 10 minutes. Vegetables: In a hot saute pan, coated with vegetable oil, saute the sweet potatoes until golden brown. Add the mushrooms and saute them for 2 minutes. Stir in the spinach. Combine the black vinegar and sesame seed oil in a small bowl. Add the sauce, to taste, and stir into the sweet potato mixture. Season, to taste, then set it aside until ready to serve. Mix all of the juices together. Reduce the mixture by 3/4 and finish with butter and chives. Place the vegetable mixture in the center of the plate. Place the fillet on top and pour the sauce around the vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 54495,"Mixed Greens with Shaved Manchego and Wine-Loving Vinaigrette 6 cups mesclun greens, washed and dried freshly cracked black pepper and Fleur de Sel, optional 2 oz. Manchego cheese, approximately 1 tsp. mustard 2 Tbs. Spanish sherry vinegar or balsamic vinegar 1/4-cup extra virgin olive oil salt and freshly ground black pepper salt and freshly ground black pepper
Instructions: MIXED GREENS: Put the mesclun greens in a large bowl and drizzle with vinaigrette (recipe follows), mixing vinaigrette into the greens with your hand to lightly coat them to taste (you can always add more). Put dressed greens on serving plates and top with a few grinds of black pepper and a sprinkle of Fleur de Sel to taste, if using. Use a knife or cheese shaver to shave cheese into thin shards. Distribute cheese over each salad and serve. WINE-LOVING VINAIGRETTE: Combine mustard and vinegar in a mixing bowl and whisk to blend. Slowly add 2-3 tablespoons of the oil in a thin stream, whisking constantly until mixture thickens. Add remaining oil in a steady stream, continuing to whisk. Season with salt and pepper to taste. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 54496,"Cobble Topped Blackberries 4 cups fresh blackberries 3/4 cup light brown sugar, divided 1 teaspoon self-rising flour, plus 1/2 cup 2 tablespoons butter, plus 1 cup 2/3 cup white stone-ground cornmeal Pinch salt Instructions: Preheat the oven to 375 degrees F. Combine the blackberries, 1/4 cup sugar and 1 teaspoon of flour in a mixing bowl. Allow it to sit until the berries begin to soften and juices flow, about 3 to 5 minutes. Meanwhile, grease 6 (8-ounce) ramekins using 2 tablespoons butter and arrange them on a baking sheet. Divide the berries among the ramekins. Cut 1 cup of butter into cubes and freeze. In a bowl, combine the remaining 1/2 cup sugar, remaining 1/2 cup of flour, the cornmeal and the salt. Cut in the butter with a fork to make a pea-like texture and sprinkle it on top of the berries in the ramekins. Bake until the berries bubble and the topping is baked to a light golden color, approximately 25 to 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54497,"Tomato Bread with Prosciutto 8 ripe plum tomatoes 1/2 cup Spanish olive oil, divided Salt and freshly ground pepper 6 cloves garlic, finely chopped 1/4 cup pine nuts 1 tablespoon finely chopped fresh thyme leaves 16 (1/2-inch thick) slices Ciabatta or crusty country-style bread 16 thin slices prosciutto Instructions: Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Coarsely chop the tomatoes and then place in a food process with the garlic, 1/4 cup of the olive oil, and the pine nuts. Process until smooth. Transfer to a bowl, stir in the thyme, and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes. Brush each slice of bread with the remaining oil on both sides, season with salt and pepper, and grill until lightly golden brown, about 30 seconds on each side. Remove the bread from the grill, brush 1 side of each slice with the pureed tomato mixture, and top each with a slice of prosciutto. Serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 54498,"Peppernuts 1 cup (2 sticks) unsalted butter, at room temperature 1 cup light or dark brown sugar, packed 1 large egg 1 cup ground toasted filberts or almonds 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon freshly ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg Instructions: Preheat the oven to 375 degrees F. In the large bowl, cream the butter with the sugar using an electric mixer. Add the egg and ground nuts. In another bowl, mix the flour with the baking powder, soda, cardamom, cinnamon, cloves, allspice and nutmeg. Blend the dry ingredients into the creamed mixture until a stiff dough forms. Shape the dough into a ball. (At this point, you can wrap the dough in plastic wrap and refrigerate it to develop the flavor, for up to a week). Cut off a portion of the dough at a time and roll between your hands and a lightly floured work surface to make slim, ropes about 1/2-inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1/2-inch pieces using a sharp, small knife. Separate the pieces. Bake for 8 minutes or until the cookies are lightly browned and dry. Remove from the oven; cool on the baking sheet. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54499,"Grilled Sweet Potato Wedges 3 sweet potatoes, cooked through, cut into wedges Canola oil, for brushing 1 tablespoon Bobby Flay Poultry Rub Kosher salt and black pepper 1/4 cup maple syrup 2 to 3 tablespoons Dijon mustard Instructions: Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked. Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize. ","[Chardonnay, Riesling, Gewrztraminer]" 54500,"Lamb and Artichoke Kebabs with Greek Yogurt Dip 3/4 cup plus 1 tablespoon extra-virgin olive oil Juice of 1 1/2 lemons 1 teaspoon smoked paprika 1 teaspoon dried mint 1 1/2 teaspoons ground cumin 1/2 teaspoon red pepper flakes 1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes Vegetable oil, for the grill 1 Japanese eggplant, halved lengthwise and sliced 1/2 inch thick 1 10-ounce package frozen quartered artichoke hearts, thawed 1/2 cup pitted green olives Kosher salt 1 cup plain Greek yogurt 1/4 cup chopped fresh mint 1 clove garlic, chopped Instructions: Combine 3/4 cup olive oil, the juice of 1 lemon, the paprika, dried mint, 1/2 teaspoon cumin and the red pepper flakes in a large bowl. Add the lamb and toss to coat; cover and refrigerate 1 to 4 hours. Preheat a grill to medium high and brush the grates with vegetable oil. Thread the lamb, eggplant, artichokes and olives onto eight 10-inch skewers; season with salt. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium. Meanwhile, make the yogurt dip: Puree the yogurt, the remaining 1 tablespoon olive oil, juice of 1/2 lemon and1 teaspoon cumin, 2 tablespoons water, the chopped mint, garlic and 1 teaspoon salt in a blender until smooth; serve with the kebabs. ","[Syrah, Tempranillo, Garnacha, Barolo]" 54501,"Grilled Fruit Kebabs 2 pounds assorted fruit (pre-cut into chunks), such as pineapple, mango, cantaloupe, honeydew and watermelon 1/2 cup light olive oil Ice cream, serving suggestion Instructions: Submerge skewers in water for 10 to 12 minutes. This will keep them from burning when grilled. Preheat a grill pan over medium heat. Thread fruit onto skewer, alternating types of fruit for a colorful presentation; fill the skewer no more than halfway. With a pastry brush, paint the fruit with a light coating of oil. Place skewers, a few at a time, in the hot grill pan. Turn occasionally until you have grill marks on all sides of the fruit. Serve with ice cream, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54502,"Pan Seared Mahi-Mahi with Preserved Lemon-Tomato Chutney Thai Basil-Shiitake Orzo 1 cup chick pea flour 1/2 tablespoon ground turmeric 1 tablespoon ground cumin 4 (6 to 8 ounce) fillets mahi-mahi, preferable center cut Salt and freshly ground black pepper Oil 1 red onion, 1/4-inch dice 1 tablespoon minced ginger 1/2 cup preserved lemon, 1/4-inch dice (1 large lemon) 3 cups ripe tomatoes, 1/4-inch dice (2 large tomatoes) 2 lemons, juiced 1/2 cup chopped flat leaf parsley, plus extra for garnish Extra virgin olive oil, for cooking 1 tablespoon minced garlic 1/4 cup minced shallots 2 cups sliced shiitakes 1/2 cup dry white wine 3 cups blanched orzo (about 1/2 pound dry) 1/4 cup basil oil, plus extra for garnish) (Already made: 1 cup basil, 1/2 cup spinach, 1/2 cup canola oil, pinch of salt. Blanch in salted water, 2 minutes, drain, and blend with oil.) Salt and freshly ground black pepper Instructions: On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving. In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil. PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 54503,"Goat Cheese, Honey and Cherry Pepper Latke Bites 1 package frozen latkes (8 latkes) 1/4 cup drained and chopped cherry peppers in brine, plus 1 teaspoon of brine
2 teaspoons honey
1/4 cup goat cheese
Instructions: Cook the latkes according to package instructions. In a small bowl, whisk together the chopped cherry peppers, brine and honey. Spread a dollop of goat cheese on each latke. Top each with a spoonful of the cherry pepper mixture. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54504,"Electric Blood Orange Limeade with Muddled Mint 1 handful fresh mint leaves 1/4 cup simple syrup (equal amounts sugar and water, heated until sugar dissolves; cool) 1 cup light rum 1/2 cup fresh lime juice 1/2 cup fresh blood orange juice 1 cup sparkling water 4 cups crushed ice Blood orange segments and fresh mint sprigs, for garnish Instructions: Using a mortar and pestle, muddle mint until the oils are released (you will smell the mint). Pour the simple syrup into a large pitcher. Add rum, lime juice and blood orange juice and stir vigorously. Add the crushed mint and the sparkling water. Divide the ice among 4 glasses or cups. Pour the limeade mixture into each glass and garnish with blood oranges and fresh mint sprigs. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54505,"Tied Fish 2 tablespoons butter 1 to 2 carrots, finely diced 1 celery rib, finely diced 1 onion, finely diced 1 leek, whites finely chopped and rinsed 1 whole bass, red snapper or halibut (about 3 pounds/1.4 kg), cleaned 1/2 cup/125 ml white wine Kosher salt and freshly ground black pepper
20 small cooked shrimp (about 7 ounces/200 g), peeled and chopped
Handful fresh thyme leaves, chopped 2 tablespoons vegetable oil
Instructions: Melt the butter in a saute pan. Add the carrots, celery, onion and leek and cook until soft and starting to caramelize, 25 to 30 minutes. Meanwhile, remove the fillets from either side of the fish by first cutting down the backbone and then working from head to tail. I always leave the tail attached to one of the fillets because I like the look of it. Discard the head and bones, or save them for making stock. All of this, of course, you can have done by the fishmonger. Heat the oven to 425 degrees F/220 degrees C with a baking sheet on the rack (the hot baking sheet will ensure that the skin stays crisp).
When the vegetables are ready, pour over the wine and continue cooking until it has evaporated completely and the vegetables are sticky, 5 to 7 minutes. Sprinkle with salt and pepper. Remove from the heat, stir through the shrimp and thyme, and set aside.
Heat the oil in a nonstick frying pan (or the washed-out saute pan) large enough to accommodate the fish fillets. When sizzling hot, sear the fillets skin-side down just long enough to make the skin crisp, about 3 minutes. Remove.
Take the baking sheet from the oven with oven-mitted hands. Drizzle on a little oil. Lay on the fillet with the tail, skin-side down. Top with the stuffing. Lay on the second fillet, skin-side up. Slide three pieces of string underneath at intervals and tie around the fish. Slip the baking sheet back into the oven and bake until the fish is flaky and tender, no more than 10 minutes.
Remove from the oven, slide the fish onto a serving platter, strings and all, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54506,"Octopus Tostada Salt 8 cups cooking wine
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
7 peppercorns
6 chiles de arbol
5 cloves
5 star anise pods 2 octopuses
10 cherry tomatoes, halved 5 Persian cucumbers, sliced
4 radishes, finely chopped
2 red bell peppers, cut into matchsticks
1 bunch fresh cilantro, finely chopped
1/2 red onion, finely sliced
Lemon juice, as needed Salt and pepper 10 tostadas, for serving Instructions: For the octopus: Bring 12 quarts of salted water and the wine to a boil. Add the basil, thyme, peppercorns, chiles, cloves, star anise and octopuses. Boil for 20 minutes. Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses. For the vegetables: Mix the tomatoes, cucumbers, radishes, bell peppers, cilantro and red onions in a bowl. Dress with lemon juice to taste and season with salt and pepper. Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 54507,"Green Beans with Lemon and Toasted Almonds 1 (2-ounce) package sliced almonds, found on baking aisle 1 pound green beans, trimmed 1 tablespoon butter 1/2 lemon, juiced Salt and pepper Instructions: In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54508,"How to Make Strawberry Jam 2 cups sugar 1 large lemon, zested and juiced 1 1/2 pints fresh strawberries, hulled and halved Instructions: Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54509,"Penne with Vodka Sauce 1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth 1 cup vodka 1/2 cup heavy cream, at room temperature 1/2 cup grated Parmesan 1 pound penne 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper 4 tablespoons unsalted butter, optional Instructions: Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat. In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54510,"Steamed Ching Yuen Chicken with Greens 1 Ching Yuen *chicken 6 scallions 4 thin slices ginger 1 teaspoon salt 1/4 teaspoon white pepper 1 pound *Chinese greens 1 cup chicken broth 2 tablespoons cornstarch 2 tablespoons water Salt and white pepper Instructions: Rinse the chicken with cold water cleaning the cavity thoroughly. Pat dry with paper towels, being sure to dry the cavity. Stuff the chicken with the scallions, sliced ginger, salt, and white pepper. Wash the Chinese greens and cut the tough ends off. Heat water in wok to boiling. Place chicken on heatproof platter and steam on rack for 40 minutes on high heat. While chicken is steaming, place 1-quart water in a large saucepan. Bring to a boil, add the Chinese greens, and cook for 1 minute on high heat. Remove the greens and drain in a colander. Set aside. Remove chicken from steamer and drain the juice into a small saucepan. Discard the scallions and ginger slices. Let chicken cool for 10 minutes and then cut into bite size pieces. Arrange the chicken pieces in the center of platter. Add the chicken broth to the chicken juice and bring to a boil. Mix the cornstarch and water together in a small bowl, and stir into boiling chicken broth. Stir and cook until sauce is thickened. Pour the sauce over the chicken. Place the Chinese greens around the chicken pieces and serve. ","[Burgundy, Pinot Grigio, Sauvignon Blanc, Chianti]" 54511,"Grilled Rib Eye Steak with Mango Chimichurri 1 cup fresh cilantro leaves 1 cup fresh flat-leaf parsley leaves 1/2 cup fresh mint leaves 4 cloves garlic, roughly chopped 3/4 cup olive oil, plus more if needed 1/4 cup red wine vinegar, plus more if needed 2 tablespoons honey 2 teaspoons paprika Kosher salt and fresh cracked black pepper 1 ripe mango, finely diced One 1 1/2 to 2-inch-thick well-marbled rib eye steak Canola oil Kosher salt and freshly ground black pepper Instructions: Cook's Note: Remove the steaks from the refrigerator 20 minutes before cooking. Preheat the grill to high. For the mango chimichurri: Pulse the cilantro, parsley, mint and garlic in a food processor until coarsely chopped. Add in the oil, vinegar, honey and paprika, and salt and pepper, to taste. Continue pulsing to make a soupy vinaigrette (it will look a bit creamy until it settles), pouring in more oil and/or vinegar if too thick. Transfer the chimichurri to a glass bowl and fold in the diced mango. Set aside. For the rib eye steak: Brush the steak with oil and sprinkle with salt and pepper on both sides. Grill until golden brown and slightly charred, 4 to 5 minutes. Flip the steaks and continue grilling 5 to 6 minutes longer. Remove from the grill and let rest 5 minutes. Top each steak with a large dollop of the Mango Chimichurri and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54512,"Nonna's Lasagna Bolognese 1 tablespoon extra-virgin olive oil 2 pounds ground beef (80 percent lean or leaner) 1/2 cup chopped carrots (about 1 small carrot) 1/2 cup chopped celery 1 tablespoon minced garlic 1 tablespoon minced shallots 2 cups dry red wine 3 cups marinara sauce Kosher salt 3 cups whole milk ricotta cheese 1 1/2 cups heavy cream 2 tablespoons minced garlic 2 tablespoons minced shallots 1 tablespoon dried basil 1 tablespoon dried oregano 3/4 teaspoon crushed red cl flakes Kosher salt 1 cup marinara sauce One 12-ounce box lasagna noodles 1/4 cup grated Parmesan, plus more for serving 1/4 cup shredded Italian blend cheese, plus more for serving Fresh basil, cut chiffonade, for topping Instructions: For Nonna's bolognese sauce: Heat the oil in a large skillet over medium heat. Add the ground beef, then add the carrots, celery, garlic and shallots. Continue to saute until the beef is fully cooked, about 10 minutes. Drain any excess fat and then add the wine. Bring to a boil then reduce to simmer for 5 minutes, stirring frequently. Add the marinara sauce and bring to a boil. Lower the heat to a medium simmer and continue to cook for another 5 minutes, stirring frequently. Season with salt. Remove from the heat, transfer to a dish and let cool for 1 hour in the refrigerator. Preheat the oven to 375 degrees F. For Nonna's signature ricotta: Put the ricotta, cream, garlic, shallots, dried basil, oregano, and cl flakes in a mixing bowl. Whisk to combine until there are no lumps. Season with salt. Set aside. For the lasagna bolognese: Prepare a 13-by-9-by-2-inch glass baking dish by coating the bottom with 1/2 cup of the marinara sauce, spreading it out evenly. Arrange a layer of the lasagna noodles to completely cover the sauce. Add a third of the ricotta mix and spread evenly. Add a quarter of the cooled bolognese sauce and spread evenly. Repeat this process layering two more layers of lasagna sheets, ricotta mix and bolognese sauce for a total of three layers. After finishing the third layer of sauce, arrange a fourth layer of lasagna sheets on top and cover it with the remaining 1/2 cup marinara. Then sprinkle with the Parmesan and lightly cover the entire top with the Italian cheese blend. Cover the pan with plastic wrap and then with aluminum foil. Place the lasagna on a baking sheet and bake in the oven until the lasagna is hot and bubbly, about 1 hour. Remove the foil and plastic wrap and cook for an additional 15 minutes. Let set 10 minutes before serving. To serve: Cut into 6 servings and top each serving with the remaining bolognese sauce, Parmesan, Italian cheese blend and fresh basil. ","[Barolo, Barbaresco, Chianti Classico, Dolcetto]" 54513,"Sliced Orange Salad with Sauteed Olives and Ricotta Salata 6 medium navel oranges 4 tablespoons extra-virgin olive oil 2 tablespoon finely chopped fresh rosemary leaves 1 cup oil-cured black olives, pitted and halved 12 cups lightly packed baby spinach or arugula leaves Finely ground sea salt, preferably gray salt Freshly ground black pepper 4 ounces ricotta salata 2 medium navel oranges, juiced Finely ground sea salt, preferably gray salt Freshly ground black pepper Instructions: Using a vegetable peeler, remove the zest from 2 oranges in strips. Cut the strips lengthwise as thinly as possible until you have 2 tablespoons of thin slices. Reserve the thin slices and discard the remaining zest. Using a sharp knife, remove the entire rind from the 6 oranges and cut them lengthwise in half. Cut each half crosswise into 1/4-inch slices to form half-moons. Remove the seeds. Heat the oil in a 10-inch skillet over high heat. Add the rosemary to the skillet, cook for a few seconds, and then add the olives. Cook for 10 seconds or until the olives begin to absorb the rosemary-infused oil. Stir in the reserved 2 tablespoons of thinly sliced orange zest. Cook for a few seconds, then remove the skillet from the heat and allow the mixture to cool in the skillet. Add the orange juice to a medium-sized bowl and pour in twice the amount of olive oil as there is juice. Whisk lightly until combined. Season, to taste, with salt and pepper. Put the spinach in a large bowl. Add the reserved orange slices and pour in the olive-orange mixture from the skillet. Add the vinaigrette and toss gently to evenly coat the spinach. Season with salt and pepper. Transfer the salad to a serving platter or individual bowls. Grate some ricotta salata over the top, and serve immediately. Twice the amount of olive oil as orange juice . ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 54514,"Pressed Reuben Waffle Sandwich 2 cups rye flour 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 cup good-quality beer (recommended: stout or porter) 1 cup cold whole milk 2 eggs, lightly beaten 1 tablespoon caraway seeds Nonstick spray 1 pound thinly sliced corned beef 1/2 pound thinly sliced Swiss cheese 2 cups sauerkraut, rinsed and drained 1/2 cup Big Daddy's Thousand Island, recipe follows 3/4 cup mayonnaise 1/4 cup ketchup 3 tablespoons sweet pickle relish 1 1/2 tablespoons prepared horseradish 1 teaspoons red wine vinegar Pinch of salt Pinch of coarsely ground black pepper Instructions: Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top. In a large bowl, add the rye flour, all-purpose flour, baking soda, baking powder and salt and whisk together to combine. Add the beer, milk, eggs and caraway seeds and whisk again until the wet and dry ingredients are mixed well, about 30 seconds. Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker's instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm. There should be 8 waffles total, or 4 large waffles which can be cut in half. Increase the oven temperature to 400 degrees F. Once all of the waffles are done, place 4 of them on a cutting board. Top each with a couple slices of cheese, some corned beef, about 1/2 cup of sauerkraut and drizzle with the Thousand Island dressing. Make a few layers, if desired. Top the sandwiches with the remaining waffles and place back on the rack. Place a sheet of foil on top of the sandwiches, add another cookie sheet on top of the foil and place a heavy pan or a brick on the sheet to press the sandwiches. Cook in the oven until the cheese melts, an additional 5 minutes. Whisk all the ingredients in a small bowl until well incorporated. Store covered in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54515,"Spinach Artichoke Chicken 2 tablespoons salted butter 2 tablespoons olive oil
4 thin-cut chicken breasts (chicken cutlets)
Kosher salt and freshly ground black pepper
1/2 red onion, diced
2 cloves garlic, minced
Two 8-ounce jars quartered artichokes, drained
3/4 cup white wine
3/4 cup heavy cream
1 cup grated Parmesan One 4-ounce jar diced pimientos, drained
3 cups baby spinach
1/2 lemon, juiced
Fresh basil leaves, for garnish
Warm bread, for serving Instructions: Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate. Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken. Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54516,"Squash Soup 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered Unsalted butter, melted, for brushing 1 tablespoon kosher salt, plus 1 teaspoon 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon 3 cups chicken or vegetable broth 1/4 cup honey 1 teaspoon minced fresh ginger 1/2 cup heavy cream 1/4 teaspoon freshly grated nutmeg Instructions: Heat the oven to 400 degrees F. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54517,"Sausage and Stracchino Cheese Crostini 8 ounces/250 g stracchino cheese 2 (3-ounce/90 g) pork sausages, casings removed or bulk 8 slices of country bread, sliced Instructions: Preheat the oven to 400 degrees F. In a mixing bowl, mix the stracchino cheese and sausages into a paste. Generously spread the mixture on each slice of bread. Place the bread on a parchment paper- lined baking sheet and bake until golden brown. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 54518,"Fried Spicy Ipswich Clam Rolls 4 dozen Ipswich clams, shucked 1/2 cup hot sauce 1 cup milk 1 cup yellow cornmeal 1 cup all-purpose flour Creole Seasoning, recipe follows Tartar Sauce, recipe follows 4 white rolls (about 6 to 8 inches long), brushed with butter and toasted 2 cups Maw Maw's Slaw, 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 large egg 1 tablespoon Dijon mustard 1/2 cup chopped yellow onions 1 teaspoon minced garlic 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley leaves 1 tablespoon capers 2 tablespoons chopped green onions Salt Cayenne 1 cup vegetable oil 1/2 pound white cabbage, shredded (about 2 cups) 1/2 pound red cabbage, shredded (about 2 cups) 1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed, and shredded (about 2 cups) 1 cup thinly sliced red onions 1 cup chopped green onions, green parts only 1/2 cup chopped parsley leaves 1 cup homemade mayonnaise 1/2 cup Creole or whole-grain mustard 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 2 teaspoons sugar Instructions: Preheat the fryer. Season the clams with Creole seasoning. In a mixing bowl, add the clams, hot sauce and milk. Cover with plastic wrap and refrigerate for 1 hour. Remove and drain completely. In a shallow bowl, combine the cornmeal and flour. Season with Creole seasoning. Dredge the clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, 2 to 3 minutes. Remove the clams from the oil and drain on a paper-lined plate. Season with Creole Seasoning. To assemble, spread the tartar sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with Maw-Maw's Slaw and serve. Combine all ingredients thoroughly. Place the egg, mustard, onions, garlic, lemon juice, parsley, capers and green onions in a food processor and process until smooth. Season with salt and cayenne. With the processor running, pour the oil through the feed tube in a steady stream. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours. Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made 3 hours ahead. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54519,"Spice Bun 1 1/2 cups brown sugar 2 dessert spoons melted butter 2 teaspoons Jamaican logwood honey 2 teaspoons mixed spice 1 cup Dragon Jamaican Stout 2 cups flour 3 teaspoons baking powder 1 cup dried fruits 2 eggs Instructions: Preheat oven to 400 degrees F. Dissolve the sugar, butter, honey, and mixed spice in the Dragon Stout on low heat. Mix flour, baking powder and fruit. Beat eggs and mix all ingredients together. Placed in greased and lined 8-inch square tin. Bake for approximately 1 hour. Serve topped with soft cheese. ","[Port, Tawny Port, Sherry, Madeira]" 54520,"Classic Nicoise Salad 1 pound red-skinned potatoes, sliced 1/3 inch thick Kosher salt 2 tablespoons dry white wine 10 ounces haricots verts or thin green beans, trimmed 4 large eggs 1/4 cup white wine vinegar 1/2 shallot, minced (about 2 tablespoons) 2 tablespoons dijon mustard 1 tablespoon chopped fresh thyme Freshly ground pepper 3/4 cup extra-virgin olive oil 8 cherry tomatoes or small cocktail tomatoes, halved or quartered 1 head Boston lettuce, leaves separated 6 radishes, trimmed and quartered 2 5 1/2-ounce cans Italian or Spanish tuna packed in olive oil, drained 1/2 cup nicoise olives Instructions: Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan. Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry. Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified. Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs. Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 54521,"Dip Dark Secret Cooking spray 3/4 cup all-purpose flour, plus more for the pan 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 4 tablespoons unsalted butter 3/4 cup unsweetened Dutch-process cocoa powder 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1/2 cup sour cream 1 large egg 1 1/2 teaspoons pure vanilla extract 1 pint vanilla ice cream 2 pints strawberry ice cream 1 7-to-8-ounce bottle chocolate shell topping Instructions: Preheat the oven to 325 degrees F and coat a 12-cup muffin pan with cooking spray. Lightly flour the pan, tapping out the excess. Sift the flour, baking powder, baking soda and salt through a fine-mesh sieve into a bowl; set aside. Microwave the butter with 1/2 cup water in a large microwave-safe bowl until melted. Whisk in the cocoa powder, brown sugar and granulated sugar until smooth (if the mixture is too thick, microwave 20 more seconds). Let cool. Whisk the sour cream, egg and vanilla into the cocoa mixture until smooth. Whisk in the flour mixture until just combined (do not overmix). Divide the batter among the prepared muffin cups, filling them halfway. Bake the cupcakes until a toothpick inserted into the centers comes out clean, 12 to 15 minutes. Let cool 15 minutes in the pan, then transfer to a rack to cool completely. Using a paring knife, cut a circle into the top of each cupcake, about 1/4 inch in from the edge and 1 inch deep; pry out the cake. Transfer the cupcakes to a baking sheet and freeze at least 30 minutes. Working quickly, fill each cupcake with a small scoop of vanilla ice cream. Top each with a larger scoop of strawberry ice cream, gently pressing so the strawberry ice cream is flush against the vanilla; freeze until firm, 20 minutes. Pour the chocolate shell topping into a small bowl. Dip the tops of the ice cream cupcakes into the chocolate; freeze until serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54522,"Singaporean Coffee Ribs 6 pieces prime pork ribs (about 1/2 pound per pork rib) 2 egg whites 2 1/2 oz. packets instant coffee mix 3 tablespoons Asian oyster sauce. 3 tablespoons cornstarch 2 tablespoons sugar 2 red chilis, chopped (preferably, bird's eye chillies) 2 sprigs spring onions 1/2 cup water 2 tablespoons cinnamon powder for dusting Vegetable oil, as needed for deep frying Pinch salt Instructions: In a medium-sized bowl, marinate the ribs at room temperature for at least 30 minutes in egg whites along with a pinch of salt. Using your hands, rub in the corn starch, making sure that it partially coats all of the ribs. Allow them to sit for 10 minutes.
In a high-sided pot, heat the peanut oil to 350 degrees F and deep fry the ribs for about 5 minutes, or until roasting needle comes out clear, and set aside. Meanwhile, in a separate pan, add 1/2 cup of water, the instant coffee mix, oyster sauce and one cl and simmer over medium heat until sauce thickens.
While simmering, add the sugar and allow the sauce to caramelize. Add the ribs to the pan and gently toss until they are fully coated and little sauce remains.
Serve with a dust of cinnamon powder and top with chopped spring onions and the remaining cl. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 54523,"Snowshoe Hare and Shiitake 2 tablespoons balsamic vinegar 2 shallots, quartered 1/2 cup fresh tarragon, leaves stripped from the stems (from about a 3-ounce bunch- save some for garnish) 1/4 cup fresh rosemary, leaves stripped from the stems (from about 6 large sprigs) 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1/2 cup olive oil plus 2 tablespoons 2 pounds wild rabbit loin 16 mini potato rolls 1 tablespoon olive oil 1/2 pound shiitake mushrooms, cleaned and trimmed 1 large red onion, chopped 2 cloves garlic, lightly crushed with the side of a knife blade and quartered 1/4 cup demi-glace 2 teaspoons balsamic vinegar 1/2 cup sour cream (thinned into a \sauce\ with 1 tablespoon water) 1 tablespoon chopped fresh tarragon leaves 1 fresh orange, peeled, pith removed and segments cut into 1/2-inch pieces Instructions: Through the feed opening of a running blender add, 1 at a time, the vinegar, shallots, tarragon, rosemary, kosher salt, black pepper, and olive oil to form a paste. Rub this into the rabbit loin and let sit for 2 hours. Preheat oven to 375 degrees F. Heat 2 tablespoons olive oil over medium heat in a saute pan with oven safe handles, and sear marinated rabbit on all sides. Transfer to oven, cover and let cook until it reaches an internal temperature of 135 degrees F, about 20 minutes. Remove and bring to room temperature, then chill. Using a 2-inch circle cutter or biscuit cutter, cut the mini potato rolls into rounds and lay out on a utility platter. Heat oil over medium heat in a saute pan and add the shiitakes, onions and garlic. Saute until shiitakes are tender and onions are translucent. Add demi-glace and balsamic vinegar, and stir to combine. Transfer to a food processor and pulse to make a coarse hash. Slice rabbit into thin slices. Spread some hash on each potato roll and top with thin slices rabbit. Drizzle sour cream sauce over, then garnish with chopped tarragon and orange segments. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54524,"Spinach and Cheddar Souffle 3 tablespoons unsalted butter, plus extra for greasing the dish 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling 3 tablespoons all - purpose flour 1 cup scalded milk 1/4 teaspoon of nutmeg Pinch of cayenne pepper Kosher salt and freshly ground black pepper 4 extra - large egg yolks, at room temperature 1/2 cup grated aged Cheddar cheese, lightly packed 1 package frozen chopped spinach, defrosted and squeezed dry 5 extra - large egg whites, at room temperature 1/8 teaspoon cream of tartar Instructions: Preheat the oven to 400 degrees F. Butter the inside of a 6- to 8 - cup souffle dish (6 1/2 to 7 1/2 inches in diameter x 3 1/2 inches deep) and sprinkle evenly with Parmesan. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54525,"Pork and Green cl Stew 1 pound pork butt, trimmed of fat 2 yellow onions, quartered 1 tablespoon ground cumin 2 bay leaves 2 teaspoons dried Mexican oregano 1 teaspoon salt 1 teaspoon black peppercorns 1/2 teaspoon cayenne cl Verde, recipe follows Corn Tortillas, accompaniment Diced, seeded tomatoes, accompaniment Sour cream, accompaniment 1 pound fresh mild green New Mexico chiles, or Anaheims 1 pound fresh hot green New Mexico (Big Jim) chiles, or anchos or poblanos 2 tablespoons vegetable oil 1/2 cup chopped white onion 2 tablespoons minced garlic 1 tablespoon minced, seeded jalapeno pepper 2 teaspoons dried Mexican oregano 1 teaspoon salt 1 teaspoon ground cumin 2 tablespoons all-purpose flour 3 cups chicken stock, or canned low-sodium chicken broth 1/2 cup chopped fresh cilantro Instructions: Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil. Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander. Shred the drained pork and return to the pot. Add the cl Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments. Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, and remove the seeds and the stems. Chop the peppers and set aside. In a large saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring, until tender, about 3 minutes. Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute. Add the flour and cook, stirring, without allowing to color, for 2 minutes. Add the chopped peppers, and stir well to combine. Add the chicken stock, stir well, and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes. Remove the cl verde from the heat, add the cilantro, and adjust seasoning, to taste. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 54526,"Basil Pesto Bread 2 cups fresh basil leaves 1/2 cup grated Parmesan or Romano 1/2 cup pine nuts, toasted 4 garlic cloves, roughly chopped 1/4 teaspoon salt 1/2 cup olive oil 1 baguette Instructions: For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 54527,"Three Cheese Fondue 2 cups shredded sharp Cheddar 2 cups shredded Gruyere
2 cups shredded Swiss cheese 1 tablespoon plus 1 teaspoon all-purpose flour 1 1/2 cups Sauvignon Blanc, or any other dry white wine 1 tablespoon unsalted butter 1 tablespoon malt vinegar 2 cloves garlic Serving suggestions: sliced apples and pears, roasted potatoes and bread chunks Instructions: Place the Cheddar, Gruyere and Swiss cheeses into a large zip-top bag along with the flour. Shake well to coat. Bring the Sauvignon Blanc to a boil in a large saucepan, then reduce to a simmer. Whisk in the cheese 1/2 cup at a time, making sure the cheese melts before each addition. Add the butter and malt vinegar, then reduce the heat to the lowest possible setting to keep warm.
Using a chef knife, microplane zester or handheld press, crush the garlic into a paste, reserving the juices. Rub all over the inside of a fondue pot to coat well. If there is any excess garlic paste, toss it into the saucepan and whisk it in.
Pour the fondue into the prepared pot and serve immediately with sliced apples and pears, roasted potatoes, chunks of fresh bread or whatever else you feel like dunking in a big vat of melted cheese. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 54528,"Michelada Flank Steak Tacos 1 cup (8 ounces) pilsner beer One 8-ounce can tomato sauce 1/4 cup vegetable oil 1 lime, quartered One 2-pound flank steak Kosher salt and freshly ground black pepper 1 pint cherry tomatoes, halved or quartered, depending on size 1/4 cup (2 ounces) pilsner beer 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped red onion 1 tablespoon lime juice 1 tablespoon hot sauce 6 to 8 radishes, cut into small wedges (about same size as the halved cherry tomatoes) 2 jalapenos, seeded and finely chopped Kosher salt and freshly ground black pepper Olive oil, for drizzling 3 tablespoons cl-lime seasoning (I like Tajin) 1 tablespoon ancho cl powder Zest of 2 limes 12 to 18 warmed corn or flour tortillas Instructions: For the marinade: Add the beer, tomato sauce and oil to a large resealable bag. Squeeze the limes in, then drop them in the bag. Add the steak, sprinkle with salt and pepper and seal. Marinate at room temperature for 1 to 2 hours. Remove the steak from the bag and discard the contents. Pat the steak dry on both sides and sprinkle lightly with more salt and pepper. For the pico de gallo: Add the tomatoes, beer, cilantro, onion, lime juice, hot sauce, radishes, jalapenos and a pinch of salt and pepper to a large bowl. Drizzle with some olive oil, then toss and let rest at room temperature until ready to use.
For the rub: Preheat the grill of a smart countertop grill to high heat. Combine the cl-lime seasoning, cl powder and zest in a small bowl. Sprinkle the seasoning all over the steak and rub into both sides. Place the steak on the grill, cover and cook until the internal temperature reaches 120 degrees F for medium-rare, flipping halfway through, about 8 minutes total. Remove the steak to a plate, cover loosely with aluminum foil and let rest for 10 minutes.
Thinly slice the steak against the grain. Make tacos with warmed tortillas and the prepared pico de gallo.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54529,"Cilantro Lime Salmon 1 tablespoon vegetable oil 3 tablespoons butter
Two 6-ounce fillets salmon
Kosher salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon soy sauce
Zest and juice of 2 limes, plus lime wedges, for serving 2 tablespoons finely chopped fresh cilantro
Steamed rice, for serving Instructions: Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm. Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro. Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54530,"Slow Cooker Ginger-Soy Short Ribs Green Rice with Lime 4 carrots, chopped 2 leeks, rinsed well and chopped 3 pounds bone-in beef short ribs, fat trimmed Salt and freshly ground black pepper 1/2 cup reduced-sodium beef broth 1/3 cup sherry 1/4 cup reduced-sodium soy sauce 3 tablespoons honey 1 tablespoon rice vinegar 1 tablespoon minced fresh ginger 3 cloves garlic, minced 4 cups instant brown rice 1/4 cup chopped fresh cilantro leaves 1/4 cup chopped scallions 2 tablespoons minced pickled jalapenos 1 teaspoon lime zest Instructions: Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours. Cook rice according to package directions. While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 54531,"Blueberry Rosemary Bramble 2 ounces gin 1 ounce lime juice
1 ounce Rosemary Simple Syrup, recipe follows 6 blueberries, plus more for garnish
Rosemary sprig, for garnish
1 cup granulated sugar 2 sprigs rosemary
Instructions: Add the gin, lime juice, Rosemary Simple Syrup and blueberries to a cocktail shaker and fill with ice. Cover and shake vigorously for 10 to 15 seconds. Fill an 8- to 12-ounce glass with ice and strain the cocktail over the ice. Garnish with a rosemary sprig and a few blueberries. Add the sugar, rosemary sprigs and 1 cup water to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has completely dissolved and the rosemary is fragrant, about 3 minutes. Remove from the heat and cool completely. Once cooled, remove and discard the rosemary sprigs. ","[Gin, Prosecco, Sauvignon Blanc, Riesling]" 54532,"Turkey Pot Pie 1 package puff pastry, thawed 1 tablespoon all-purpose flour, plus more for dusting 3 tablespoons unsalted butter 1/2 cup peeled and chopped carrots 1/2 cup chopped celery 1/2 yellow onion, chopped 1 1/4 cups low-sodium chicken broth 1/2 cup whole milk 1 1/2 cups leftover turkey, roughly chopped 1/2 cup frozen petite peas 1/4 teaspoon celery seed Kosher salt and freshly cracked black pepper 1 large egg, beaten Instructions: Preheat the oven to 400 degrees F. Carefully unfold one sheet of puff pastry on a floured surface. Using a rolling pin, roll out the pastry large enough to cover the bottom of 9-inch pie plate with overhang (about 12 inches in diameter). Trim the overhang, and using the tongs of a fork, prick the bottom of the pastry all over. In a saucepan over medium-high heat, melt the butter. Add the carrots, celery and onions and cook until the vegetables start to soften, about 5 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Slowly add the broth and milk. Bring to a boil, reduce to a simmer and cook until the mixture thickens enough to coat the back of a spoon. Stir in the turkey, peas, celery seed and season with salt and pepper. Remove from the heat and cool completely. Unfold an additional sheet of pastry on a floured surface and cut into 6 to 8 even strips. Pour the filling into the pie crust. Create a lattice pattern over the top by weaving the strips over and under each other. Trim the excess edges. Gently beat the egg and 1 tablespoon water in a small bowl. Brush the dough with the egg wash before placing the pot pie on a sheet tray. Place in the oven and bake until the pastry is golden brown and the filling is bubbly, 45 minutes. Cool for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54533,"Port Wine Drunken Melon with Spanish Cheeses A selection of 3 to 6 different Spanish cheeses 1 bottle of port wine 1 melon, top removed and seeds scooped out (top reserved) Instructions: Pour the port into the melon 1 to 3 days in advance of the dinner. Chill in the refrigerator with the top put back in place and wrapped in plastic wrap. When ready to serve: Remove the melon from the refrigerator and take off the wrap and top. Pour out the port from the melon into a bowl. Cut off the rind and cut the melon into pieces. Put the pieces into four cool bowls. Serve with the cheeses on a side platter. Note: The port could be poured back over the melon or reserved for another use. This is also nice with a bowl of lightly seasoned toasted almonds and some port wine. ","[Tawny Port, Ruby Port, Moscato, Vinho Verde]" 54534,"Peanut Butter Snowmen 2 (16-ounce) bags white chocolate chips 2 tablespoons shortening 1 (16-ounce) package peanut butter sandwich cookies (recommended: Nabisco Nutter Butters) Chocolate sprinkles Colored sprinkles Candy buttons (dot candy on paper) Red nonpareils Large sugared gum drop jellies Red string licorice ((recommended: Twizzlers Pull-n-Peel) Instructions: Place white chocolate chips and shortening in a medium microwave-safe bowl. Microwave on high for 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave on high for additional 30 second intervals until mixture is smooth. If you prefer, place in double boiler over low heat, stirring until completely melted and smooth.
Meanwhile, pierce 1 end of each cookie with a toothpick. Use the toothpick to dip entire cookie into the white chocolate mixture. Let excess drip back into bowl and lay cookie on wire rack. Before the white chocolate has a chance to cool, decorate the cookie with various candies into a playful snowman.
Place chocolate sprinkles as eyebrows, blue or green dots for eyes, an orange sprinkle placed vertically for the nose and several red nonpareils for a mouth. Cut a gumdrop in half, slice a sliver from each half lengthwise to form a crescent shaped brim to the hat. Top off the hat with a gumdrop half and reserve the other half for another snowman. You may have to flatten the gumdrop a bit to fit the snowman.
After the snowman has completely dried, tie a red string licorice around the neck as a scarf. Using a rolling pin to flatten the licorice will make it easier for the scarf to stay tied and look natural. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 54535,"Beef-Mushroom Smash Burgers 1/2 cup mayonnaise 1/4 cup Dijon mustard 2 tablespoons sriracha 2 teaspoons Cajun seasoning 1 1/2 pounds ground beef 8 ounces cremini mushrooms, trimmed and minced in a food processor Kosher salt and freshly cracked pepper 1 to 2 tablespoons unsalted butter 8 slices American cheese 4 brioche buns 2 cups shredded green leaf lettuce 4 fried eggs, for topping 8 strips bacon, cooked, for topping Dill pickle slices, for topping (optional) Instructions: Make the sauce: In a small bowl, mix the mayonnaise, mustard, sriracha and Cajun seasoning. Refrigerate until ready to use. Make the burgers: In a large bowl, combine the beef and minced mushrooms. Divide the mixture into 8 balls, about 4 ounces each. Season with salt and pepper on both sides. Heat a large cast-iron skillet or griddle over medium-high heat. Add the butter. Once the skillet is very hot and the butter has melted, add the beef balls (you may need to do this in a few batches, depending on the size of your skillet or griddle). One at a time, place a burger press over each beef ball (you may want to place a small sheet of parchment on the meat in case the press sticks). Smash each burger into a flat disk for 10 seconds, applying a lot of pressure. Repeat until all the burgers are smashed. Cook the patties 2 minutes, then flip. Sprinkle with salt and pepper and press down again with the press. Continue to cook until caramelized and charred, 1 to 2 more minutes. Top each patty with a slice of cheese and let melt, 1 to 2 minutes. Assemble the burgers: Spread the sauce on the bun bottoms. Top with some shredded lettuce and 2 patties. Add a fried egg, bacon and pickles if you want, and more sauce if you like it saucy. Close with the bun tops and enjoy! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54536,"Moroccan-Spice Burgers 1 pound frozen sweet potato fries Kosher salt 1 3/4 teaspoons ras el hanout (Moroccan seasoning) or pumpkin pie spice 1/2 cup mayonnaise 2 tablespoons harissa paste 3 cloves garlic, grated 1 1/2 pounds ground beef 1/4 cup finely chopped fresh parsley Freshly ground pepper 1 tablespoon vegetable oil 4 sesame buns, split and toasted Sliced tomatoes, baby arugula and pitted cured olives, for topping Instructions: Bake the sweet potato fries as the label directs; season with salt and 1/4 teaspoon ras el hanout. Reduce the oven temperature to 250 degrees F and keep the fries warm in the oven. Meanwhile, mix the mayonnaise, harissa and 1 grated garlic clove in a small bowl; refrigerate until ready to use. Combine the ground beef, parsley and the remaining 2 grated garlic cloves and 11/2 teaspoons ras el hanout in a large bowl. Mix with your hands until just combined. Form into four 3/4-inch-thick patties; season on both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 3 to 5 minutes per side for medium rare. Serve the burgers on the buns with a spoonful of the harissa mayonnaise and some sliced tomatoes, arugula and olives. Serve with the sweet potato fries and remaining harissa mayonnaise. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 54537,"Simple Perfect Enchiladas 1 tablespoon canola oil 2 tablespoons all-purpose flour One 28-ounce can enchilada or Mexican red sauce 2 cups chicken broth 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon canola oil 1 pound ground beef 1 medium onion, chopped Two 4-ounce cans diced green chiles 1/2 teaspoon salt 10 to 14 corn tortillas Canola oil, for frying 1/2 cup chopped black olives 1 cup chopped green onions 3 cups grated sharp Cheddar Chopped fresh cilantro, for garnish Beans and/or rice, for serving Instructions: For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients. For the meat: In a large skillet over medium-high heat, add the oil. Brown the ground beef with the onions. Drain the fat, and then add the green chiles. Add the salt and stir to combine. Turn off the heat and set aside.
For the rest: In a small skillet over medium heat, lightly fry the tortillas in canola oil just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
Preheat the oven to 350 degrees F.
Spread 1/2 cup of the sauce in the bottom of a 9 by 13-inch baking dish. Dip each tortilla into the sauce. Set the sauce-soaked tortillas on a cookie sheet. Onto each tortilla, place some of the meat mixture, black olives and green onions. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
Place the tortilla seam-side down in the baking dish. Repeat with the rest of the tortillas. Stir the cilantro into the sauce and ladle a little sauce over the top. End with a generous sprinkling of cheese.
Bake the enchiladas until bubbly, about 20 minutes. Sprinkle extra chopped cilantro over the top. Serve with beans and/or rice. ","[Syrah, Tempranillo, Garnacha, Barbera]" 54538,"Roasted Young Spring Leg of Lamb Spanish Style 1 whole leg of lamb, about 8 to 9 pounds, skinned and peeled, shank bone removed 1 tablespoon Kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon hot Spanish paprika 3 to 4 large cloves garlic, finely chopped 1/4 cup chopped parsley 2 tablespoons dry thyme leaves 2 tablespoons dry oregano leaves 1/2 cup Spanish olive oil 4 large red onions, peeled and quartered 8 large carrots, peeled and cut into large chunks White beans and saffron, recipe follows 2 pounds dried large corona beans, soaked overnight in water in refrigerator 5 quarts water 3 bay leaves Salt 4 tablespoons Spanish olive oil 2 large white onions, finely diced 3 cloves garlic, finely chopped 1/2 cup finely chopped flat leaf parsley 1 teaspoon saffron stems Ground black pepper Instructions: Preheat oven to 375 degrees. Clean lamb of any excess fat around the thick and meaty portion of the leg. In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture. Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees on a meat thermometer, about 1 to 1 1/4 hours. Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables. Serve with White Beans and Saffron recipe (recipe follows). Drain soaked beans. Place in a large pot with fresh water, bring to a boil, and reduce heat. Simmer for 1 1/2 to 2 hours with bay leaves. Add 1 teaspoon salt after simmering for 1 hour. In a saute pan over medium heat, heat olive oil. Add onions and saute until translucent. Add garlic and cook for 1 minute. Add parsley and saffron, allow to cook for 1 minute more, and remove from heat. Drain the cooked beans of excess water. Return the beans to the pot and add cooked onion mixture. Combine and reheat. Check seasoning and serve.
","[Rioja, Tempranillo, Garnacha, Barolo]

" 54539,"Corn Pudding 3 eggs 1 cup heavy cream 2 tablespoons sugar 1 1/2 tablespoons flour 1 teaspoon salt 1 teaspoon baking powder 3 cups corn 1/4 pound melted butter Instructions: Preheat oven to 350 degrees F. Beat eggs and add heavy cream. Slowly add the dry ingredients. Add the corn and stir in the melted butter. Pour mixture into a greased casserole dish and bake for 45 minutes ","[Chardonnay, Riesling, Chenin Blanc]" 54540,"Pickled Shallots and Red Onions 1/2 cup distilled white vinegar 2 tablespoons sugar
Kosher salt
1 small red onion, thinly sliced
1 shallot, thinly sliced
Instructions: Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling]" 54541,"Poached Pear \Rosy Back Side\ in Red Wine Soup 4 cups water 2 tablespoons rose water 1/4 cup sugar Dash vanilla extract 4 pears, cored, peeled, and cut in 1/2 from top to bottom 2 cups red wine 1 teaspoon cinnamon 4 cloves Sugar Sliced almonds Edible flowers Instructions: In a saucepan, combine water, rose water, sugar, and vanilla extract and bring to a simmer. Add the pears and poach until soft. (The amount of sugar and rose water is to taste of the maker) When the pears are soft, but still maintain their shape, chill the whole thing. Cook the red wine in a medium sized pot over medium heat until reduced by 1/2. Add the teaspoon of cinnamon, 4 cloves, and additional sugar, to taste. Chill the red wine soup. In a shallow soup bowl, put a pair of chilled pear halves to make it look like the 'backside. Pour chilled red wine around the pears and then sprinkle sliced almonds and edible flowers on the soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54542,"Frozen Chocolate-Banana Pops 4 large ripe bananas 3 tablespoons unsweetened cocoa powder 3 tablespoons heavy cream 3 tablespoons maple syrup 1/2 cup salted, roasted peanuts, finely chopped Special equipment: six 3- to 4-ounce ice-pop molds Instructions: Break the bananas into chunks, and puree in a food processor until the mixture is smooth and creamy. Add the cocoa powder, cream and maple syrup, and puree until combined. Spoon the banana mixture into ice-pop molds, and freeze until firm, 8 hours or overnight. Spread the peanuts on a plate. Run hot water over the ice pops to help loosen them, then unmold, roll them in the peanuts and serve (or keep them frozen on a parchment-lined baking sheet until ready to serve). ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 54543,"Escargot, in the Shell with Herb Butter 1 pound escargot, in shell 1 stick butter, room temperature 1 shallot, minced 1 clove garlic, minced 2 tablespoons Italian parsley, minced 2 tablespoons fresh lemon juice Salt and pepper Serving suggestions: toasted piece of baguette or fresh tomato-basil sauce Instructions: Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside. In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved. When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used. Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F. When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max. Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54544,"Meat with Lentils Lamb bones 1 cinnamon or bay leaf 2 garlic cloves 8 1/2 ounces dal (chana dal) 8 1/2 ounces toor dal (oiled variety) 2 ounces tamarind Salt 3/4 teaspoon tumeric powder 6 green chilis, chopped 3 tablespoons coriander leaves, chopped 25 curry leaves 8 tablespoons oil 8 1/2 ounces onions, sliced 6 cloves 6 green cardomoms 4-inch cinnamon stick 2 teaspoons red chili powder 3 teaspoons garlic puree 3 teaspoons ginger puree 1 1/2 pounds mutton pieces 3 tomatoes, chopped 6 dried red chilis, broken into bits (optional) 3 garlic cloves, sliced 1 teaspoon cumin seeds 1/4 teaspoon mustard seeds 1/3 teaspoon garam masala powder Instructions: Put lamb bones to boil in 5 cups water with cinnamon or bay leaf and garlic clove for 30 minutes. Skim off the scum. Strain and set aside. Wash both dals and soak them separately for 4 hours. Soak the tamarind in 1 cup water for 1 hour, then press out the juice, strain and set aside the tamarind water. Put both dals into a cooking pot with 8 cups water and 1 teaspoon salt, tumeric powder, 3 green chilis, 1 tablespoon coriander and 10 curry leaves. Cook for 1 1/2 hours or until tender. Liquidize to creamy consistency. Heat half the oil in another large cooking pot and saute onions for 5 to 7 minutes. Then add the cloves, cardamoms and cinnamon, let cook 2 to 3 minutes, then add the powdered garam masala. Add remaining green chilis, red chili powder, the remaining coriander, 10 curry leaves, garlic puree and ginger puree. Stir to prevent the spices from sticking to the pot. Sprinkle over 2 tablespoons water if necessary. Add the mutton and saute over a moderate heat for 5 minutes. Add tomato and saute for 5 minutes. Stir in the pureed dals and the stock, adding water to total 4 cups. Add salt to taste and leave to cook, covered, over a moderate heat until the lamb is tender, about 45 to 50 minutes. Then add the tamarind water and remaining curry leaves and simmer for 3 to 4 minutes. Just before serving, season by heating the remaining 4 tablespoons oil in a small frying pan and fry red chilis, garlic, cumin seeds, mustard seeds and garam masala powder (in this order). Fry 10 seconds, add to curry and stir. Serve. Suggested drink: Flying Horse Beer ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 54545,"Slow-Cooker Freezer-Pack Brisket Chili 1 1/2 pounds beef brisket, trimmed of excess fat, cut into 3/4-inch pieces One 15-ounce can tomato puree Two 15-ounce cans kidney beans, rinsed and drained One 10-ounce bag frozen corn 1 large red onion, chopped 1 large green bell pepper, cut into 3/4-inch pieces 2 cloves garlic, thinly sliced 1/4 cup chili powder 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper Sour cream, shredded Cheddar, tortilla chips, fresh cilantro, for serving Instructions: Layer the brisket, tomato puree, beans, corn, onion, bell pepper, garlic, chili powder and cumin in a large resealable plastic bag. Add 1 teaspoon salt and 1/4 teaspoon pepper. Squeeze out the air from the bag and seal. Freeze until ready to use, up to 3 months. Thaw in the refrigerator for at least 24 hours before cooking. Pour the contents of the bag into a 6-quart slow cooker. Cook on low until the brisket is tender and the tip of a paring knife can go into a piece easily, 7 to 9 hours. Season with salt. Serve with sour cream, Cheddar, tortilla chips and cilantro for topping. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 54546,"Lamb Burgers 2 tablespoons finely chopped onion 2 large cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon spicy brown mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 egg, lightly beaten
1 pound ground lamb
4 tablespoons crumbled blue cheese 1 tablespoon butter
1 tablespoon canola oil
4 brioche hamburger buns, halved
4 leaves lettuce
1 medium red onion, sliced
1 large beefsteak tomato, sliced 1/4- to 1/2-inch thick
Instructions: In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands. Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours. Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well. Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes. ","[Syrah, Malbec, Tempranillo, Garnacha]" 54547,"Shrimp and Vegetable Pad Thai 7 ounces medium rice stick noodles
1/4 cup fish sauce
1/4 cup rice wine vinegar
3 tablespoons palm sugar or dark brown sugar
1/2 teaspoon crushed red pepper
1/4 cup coconut milk
1 teaspoon tamarind concentrate, optional
1 tablespoon toasted sesame oil
3 tablespoons peanut oil
12 ounces medium shrimp, peeled and deveined
1 cup diced firm tofu
1 cup sliced shiitake mushroom caps
1 cup mung bean sprouts
2 large carrots, cut into matchstick-sized strips
1/2 cup matchstick-sized red bell pepper strips
2 tablespoons minced garlic
1/2 cup roasted, unsalted peanuts, roughly chopped
1/2 cup diagonally sliced green onions
2 tablespoons fresh lime juice
1/4 cup chopped cilantro leaves
Sriracha (Thai hot sauce), for serving Instructions: Bring 4 cups of water to a boil. Place noodles in a large bowl and cover with the boiling water. Allow noodles to soak for 5 minutes, drain, and rinse with cold, running water for 30 seconds. Drain well and set aside. In a small bowl, combine the fish sauce, vinegar, sugar, red pepper, coconut milk, and if desired, the tamarind concentrate, stirring until the sugar is dissolved. Heat the sesame and peanut oils in a wok or large saucepan over medium-high heat. Just before the oil is smoking, add the shrimp and cook until pink, stirring constantly. Add the tofu, mushrooms, bean sprouts, carrots, red bell pepper, garlic, and reserved noodles, and cook until heated through, about 2 minutes. Pour the sauce mixture into the wok and toss until combined. Cook until the mixture is steaming and most of the liquid has evaporated. Add the peanuts and green onions and cook an additional 30 seconds. Remove the wok from the heat and season with the lime juice and cilantro. Serve hot with Sriracha, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54548,"Santa Maria-Style BBQ Tri-Tip 2 tablespoons granulated garlic 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 beef tri-tip, preferably with some fat on one side (about 2 1/2 pounds) Santa Maria Pinquito Bean Relish, recipe follows Tomato Relish, recipe follows Grilled French Bread, recipe follows 8 ounces slab bacon, cut into 1/4-inch cubes 1 poblano cl, finely diced 1 medium Spanish onion, finely diced 2 cans pinquito or pinto beans, drained, rinsed and drained again Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh cilantro or flat-leaf parsley, for garnishing 1 pint cherry tomatoes, halved 2 tablespoons canola oil Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley or cilantro 1/4 cup olive oil 2 cloves garlic, mashed to a paste with some salt 2 serrano or jalapeno chiles, finely diced 1/2 small red onion, finely diced 1 1/2 sticks unsalted butter, room temperature 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 1 loaf French bread, split lengthwise Olive or canola oil, for brushing Handful fresh parsley leaves, for garnishing Instructions: In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature. Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef. Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side. Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes. Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread. Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels. Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves. Preheat the grill for high direct heat. Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. Mash the butter, garlic and some salt and pepper in a mortar and pestle. Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top. ","[Chardonnay, Cabernet Sauvignon, Zinfandel, Tempranillo]" 54549,"Apple-Orange Salad 4 navel oranges 4 blood oranges 3 tablespoons honey 1 1-inch piece ginger, thinly sliced 1 green apple, thinly sliced 1 red apple, thinly sliced Instructions: Cut the ends off the navel and blood oranges, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments, allowing them to drop into the bowl. Discard any seeds. Squeeze the juice from the membranes into a small bowl (you should have about 1 cup of juice). Bring the reserved orange juice, honey and ginger to a simmer in a small saucepan over medium heat. Cook until syrupy, 8 to 10 minutes. Let cool completely; discard the ginger. Toss the syrup with the oranges and apples. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54550,"Roasted Okra and Chickpeas 1 pound okra 1 tablespoon vegetable oil One 14-ounce can chickpeas, drained 2 teaspoons garam masala or other curry powder Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown. Cut into 1-inch diagonal pieces and add to a baking sheet. Toss with the oil. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet. Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 54551,"Green Chili Pot Pie 3 cups muffin mix 1 teaspoon salt 1 stick butter 1 cup shortening 2 eggs 1 tablespoon white vinegar 1/4 cup plus 2 tablespoons cold water 2 limes, juiced 1 teaspoon tequila 1 teaspoon Greek seasoning (recommended: Cavender's Seasoning) 2 large chicken breasts 2 tablespoons butter 1/2 yellow onion, diced 3 cloves garlic, minced 2 cans cream of chicken soup 4 tomatoes, chopped 3 tablespoons diced tomatoes and green chiles (recommended: Ro-tel brand) 1 teaspoon garlic salt 1/2 cup roasted green chiles 1/2 cup milk 2 1/2 cups shredded sharp cheddar cheese Instructions: Dough: In a bowl mix muffin mix, salt, butter, shortening, 1 egg, vinegar, and water. Knead dough, and cut into 2 pieces. With a rolling pin, roll out each crust large enough to cover a pie pan. Place 1 crust in a pie pan and remove excess crust. Refrigerate until ready to use. Set aside remaining crust in the refrigerator. Filling: In a bowl mix lime juice, tequila, Greek seasoning, and chicken breasts. Let marinate in refrigerator for 2 hours. Preheat a grill or grill pan. Grill chicken until cooked through and juices run clear. Let cool and shred. Preheat the oven to 375 degrees F. In a medium saucepan, melt butter over medium heat. Add onions and cook until onions are soft, about 5 minutes. Add garlic and let cook for 1 minute. Remove heat; add 2 cans of cream of chicken soup, tomatoes, garlic salt, and green chiles. Stir in 1/2 cup of milk and 1 1/2 cups of cheese. Cook over medium heat for 10 minutes. Add shredded chicken and remove from the heat. Pour filling into pie crust, add remaining 1 cup of cheeses, and cover with the reserved top crust. Cut small slits in top crust and flute edges. Mix 1/4 cup of water with remaining 1 egg and beat well. Brush the egg mixture over the top crust. Bake for 30 minutes or until golden brown. Let cool 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54552,"Chinese Hotdish 3 quarts neutral oil, for frying One 12-ounce (340-gram) package square wonton wrappers, cut into 1-inch-wide strips
2 tablespoons (42 grams) honey
1 teaspoon toasted sesame oil
1 tablespoon sambal oelek
1/4 cup (75 grams) black bean garlic sauce, preferably Lee Kum Kee 2 tablespoons (20 grams) cornstarch
3 cups (720 grams) chicken stock
8 ounces Chinese sausage, sliced
1 pound (450 grams) ground pork
Pinch kosher salt
Couple turns of black pepper
1 bunch (about 114 grams; 5 or 6) scallions, thinly sliced, white and greens separated (about 1 cup total)
1 tablespoon minced fresh ginger 2 large cloves garlic, minced
1/4 cup (60 grams) Shaoxing cooking wine, chicken stock or dry sherry
4 cups (225 grams) shredded napa or savoy cabbage
2 cups fresh green beans, trimmed and cut into 2-inch pieces
3 cups (680 grams) cooked white jasmine rice (from 1 cup uncooked) 1 tablespoon chili crisp (a good mix of the chilis and the oil)
Instructions: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Heat the oil in a medium, heavy-bottomed pot to 350 degrees F over medium-high heat. Fry the wonton strips in batches for 1 to 2 minutes until golden brown and crispy. Remove with a spider or slotted spoon to a cooling rack set over a baking sheet. Set aside. In an 8-cup liquid measuring cup or large mixing bowl, whisk together the honey, sesame oil, sambal oelek, black bean garlic sauce and cornstarch. Add the chicken stock and whisk to incorporate. Set aside. In a 3-quart braiser (low-sided Dutch oven) over medium-high heat, brown the sausage until some of the fat is rendered and the edges are dark (there is a lot of sugar in Chinese sausage, so be careful not to burn it), about 2 minutes. Add the pork and season with salt and pepper. Cook for 4 to 5 minutes until the pork is no longer pink and the liquid is evaporated. Add the scallion whites, ginger and garlic and cook for 30 seconds until fragrant. Deglaze with cooking wine (or stock) and cook until the pan is dry, 2 to 3 minutes. Add the cabbage and green beans and cook until the cabbage is wilted, translucent and has some browned bits, about 3 to 4 minutes. Add the sauce mixture and rice and stir to combine. Bake in the oven for 40 minutes until the sauce is reduced and the hotdish is bubbling. Remove from the oven. Garnish with the fried wonton strips, scallion greens and a drizzle of chili oil. Serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 54553,"Baked Brie with Cranberry Chutney One 10- to 12-ounce round Brie 1/2 cup Cranberry Chutney, recipe follows, cooled to room temperature 1 sheet puff pastry (from a 17.3-ounce package), thawed if frozen All-purpose flour, for dusting 1 large egg, beaten Serving suggestions: additional Cranberry Chutney, nuts, dried fruit, crackers One 12-ounce bag fresh or frozen cranberries 1 Granny Smith apple, grated 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch ground cloves Zest and juice of 1 orange Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top. Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry. Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped. Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.) Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.
Combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54554,"Pan Roasted Dorado, White Bean Mash, Tomato Relish with Toasted Cumin and Aged Sherry Vinaigrette 3 tomatoes, medium diced 1/2 bunch scallions, thinly sliced 2 red onions, small diced 1 teaspoon ground cumin, plus 1 tablespoon 1/3 cup olive oil, plus 1/3 cup 4 tablespoons aged Sherry vinegar 1 serrano, very finely diced Salt and freshly ground black pepper 8 ounces white beans Water, for boiling 1 bay leaf 1 white onion, cut into large diced 4 garlic cloves, sliced 2 tablespoons dry oregano 12 (3-ounce) mahi-mahi fillets, skin off Olive oil, for cooking Instructions: In a mixing bowl, combine tomatoes, scallions, red onions, 1 teaspoon cumin, 1/3 cup olive oil, sherry vinegar, and serrano. Season with salt and pepper, to taste. Set aside for 2 hours. In a large stock pot place white beans and cover with 3 times the amount of water. Add bay leaf. Boil until beans are tender at least 1 hour. Strain beans. In a medium size saute pan, saute onions and garlic with 1/3 cup olive oil until translucent. Add oregano and 1 tablespoon cumin until aromatic. In a food processor, puree beans and onion mixture. Season with salt and pepper. Set aside. Season the mahi mahi with salt and pepper. In a medium size saute pan, heat a little olive oil and cook the mahi mahi for 3 to 4 minutes on each side. To serve, place puree in large serving platter. Set fish on top of puree and top with tomato relish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 54555,"Warm Peaches Baked in Parchment with a Vanilla Bean and Star Anise Sauce 4 to 6 very ripe peaches 2 teaspoons dark rum 3 teaspoons brown sugar 6 teaspoons softened, unsalted butter 2 vanilla beans, seeds scraped and reserved 12 pieces of whole star anise Vanilla ice cream Instructions: Preheat oven to 450 degrees. Slice peaches into 1/2-inch wedges, sprinkle with the rum, set aside. Combine butter with brown sugar and vanilla beans. Add 1/6th of the peaches to the center of the parchment heart, add 2 pieces of star anise to each package and 1 teaspoon of the vanilla butter, start at center of the heart and fold while creasing well to enclose the package, bake just before serving for 4 minutes, open package and serve over vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54556,"Hidden Valleyandreg; Holiday Ham ? cup honey 1 (3-5 pounds) whole,bone-in,smoked ham 1 packet (1 ounce) Hidden Valley? Original Ranch? Buttermilk Recipe Salad Dressing Mix 2 tablespoons apple cider vinegar 2 teaspoons whole cloves 3 tablespoons mustard Instructions:

1. Preheat oven to 325°F.
2. In a saucepan over a medium low heat, combine the honey, vinegar, and dressing mix and stir until well blended.
3. Stud the top of the ham with whole cloves. Drizzle the sauce over the ham and bake for 20 minutes per pound or until until the sauce turns to a glaze and an internal temperature of 140°F is reached. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 54557,"Ultimate Butter Cookie 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup sugar 1/2 teaspoon salt 1 large egg yolk 2 1/4 cups all-purpose flour Instructions: In a large bowl of an electric mixer, cream the butter with the sugar, salt and egg yolk until smooth. Blend in the flour until the mixture blends into a smooth dough. Wrap the dough in a plastic bag and refrigerate 1/2 hour or up to two days. Preheat the oven to 350 degrees. Roll out the dough on a lightly-floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Place on lightly-greased cookie sheets. Sprinkle with decorating sugar. Bake for 12 to 15 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 54558,"Sail Away Shrimp Toast 1/2 cup low-sodium soy sauce 1/4 cup brown sugar 1 tablespoon rice vinegar 1 tablespoon cornstarch 1 liter canola oil, or enough to deep-fry 4 slices white bread, crust cut removed and cut into 16 triangles 1 large clove garlic, lightly crushed with the side of a knife blade and quartered 1 tablespoon peeled chopped fresh ginger root 1 egg 1/4 cup heavy cream 1 tablespoon fish sauce 2 teaspoons sesame oil 1 pound rock shrimp 1/2 cup sesame seeds Instructions: Heat soy sauce in a small saucepan and dissolve the brown sugar. In a small mixing bowl, make a slurry with the vinegar and cornstarch and add the slurry to the pot to thicken the sauce. Remove from heat and let cool to room temperature. Heat oil in deep fryer to 375 degrees F or follow the manufacturer's instructions for similar foods. Lightly toast the bread and lay out on a work surface. Blend the garlic, ginger root, egg, cream, fish sauce and sesame oil in a food processor to make a paste. Add the rock shrimp and pulse to combine. Coat toast with shrimp mixture and sprinkle with sesame seeds. Deep-fry until golden brown and drain on paper towels. Serve with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 54559,"Fettuccini with Truffle Oil and Lemon and Ricotta 6 ounces fresh fettuccini 2 ounces butter Zest of 1/2 lemon 4 tablespoons ricotta cheese 2 tablespoon parsley, chopped Salt and pepper to taste 2 ounces truffle oil Instructions: In a large pot with salted boiling water, cook pasta until al dente, about 4 to 5 minutes. In a large saute pan melt butter. Add lemon zest then pasta. Mix in the cheese, parsley, and salt and pepper to taste. Place pasta in two bowls and drizzle with truffle oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 54560,"Seafood Stew with Rice and Salsa Criolla (Arroz con Mariscos) 1 yellow bell pepper, roasted, peeled, stemmed, and seeded 1 Scotch bonnet, minced 7 cups chicken stock 12 mussels, cleaned 12 clams, cleaned 1 pinch saffron threads 2 tablespoons all-purpose flour Kosher salt and ground black pepper 1/2 pound sea bass, cut into 2-inch pieces 1/2 cup annatto oil or canola oil 1/4 pound calamari, cut into rounds 1 pound shrimp, peeled and deveined 1 (12-ounce) bottle dark beer 4 cloves garlic, minced 1 large red onion, diced small 4 cups long-grain white rice 1 cup chopped cilantro leaves Salsa Criolla, recipe follows 1 cup sweet peas, cooked 1/2 medium Spanish onion, diced 2 limes 2 cloves garlic, minced Reserved minced Scotch bonnet 3 tablespoons chopped cilantro leaves Kosher salt and ground black pepper Instructions: Make a paste from the roasted peppers by mincing them, then mashing them with the back of a fork. Mix in half of the Scotch bonnet. Save the other half of the cl pepper for the Salsa Criolla. Reserve the paste. Heat the stock in a pot. Add the mussels and clams. Cover the pot, but check after a few minutes and remove the mollusks to a bowl as they open. Once all they are all out of the pot, add the saffron to infuse the stock and remove from the heat. In a bowl, season the flour with salt and pepper. Lightly flour the sea bass. Heat a saute pan over medium-high heat with 1/4 cup of the annatto or canola oil. When it is quite hot, add the bass and sear until golden crisp. Remove the fish and reserve on a plate. Now add the calamari to the pan and cook for 1 minute and reserve with the sea bass. Next add the shrimp to the pan, with 2 tablespoons of the pepper paste and 1/4 cup of the beer. Saute until just cooked. Remove the shrimp with a slotted spoon and reserve with the rest of the seafood. Now reduce the cooking liquid to a light syrup and pour over the seafood. Reserve. To a deep soup pot over medium-high heat add the remaining 1/4 cup oil. When it is hot add the garlic and onion. Cook until they start to caramelize, 8 to 10 minutes. Add the rice and stir to coat. Pour in the chicken stock, cover and cook for 10 minutes. Stir with a fork, and add the seafood, the rest of the beer, and cilantro and stir once more. Cover again and turn down the heat to medium-low, cooking for about 25 minutes. While the rice cooks, make the Salsa Criolla. When the rice is done, stir in the peas and serve with the Salsa Criolla on the side. Put the onion in a small bowl. Squeeze the limes over them; discard the rinds. To this add the garlic, Scotch bonnet, and cilantro. Season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54561,"Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa 1 package banana leaves 4 cups Masa mix, follow instructions on package 4 pounds Mahi Mahi or snapper or other firm-fleshed fish 1 tablespoon achiote paste 1 ancho cl 1/4 pound butter, at room temperature 1 lime, juiced 1 clove garlic, minced 1 teaspoons minced cilantro 1/4 teaspoon ground cumin, toasted 1 cup sweet corn, cut off the cob and blanched 1/4 cup red onion, small diced 1 pint cherry tomatoes, cut in half or quarters if large 1 scallion, minced 1/4 bunch cilantro, minced 1/4 cup fresh lime juice 1/4 cup olive oil 2 jalapenos, seeds removed and minced Instructions: For the achiote butter: Mix everything in a food processor until well combined. For the corn salsa: Mix everything in a bowl and season with salt and pepper. For the tamales: Cut banana leaves into approximately 12-inch squares and wipe clean with damp towel. Place about 3 ounces of prepared tamale masa in the middle of the leaf and place a piece of fish on top of the masa. Coat the fish with achiote-cl butter then top with another spoonful of masa and spread over the fish to completely encase. Fold the edges of the banana leaf over the fish, making a packet. Tie with a string and steam for 10 minutes. Serve with Corn Salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54562,"Apple Cider Chicken 2 tablespoons olive oil 2 tablespoons butter 4 boneless, skinless chicken breasts (about 2 pounds) Salt and freshly ground black pepper 1/2 Vidalia onion, chopped 1 Granny Smith apple, cored and sliced into 1/4-inch wedges 3 cloves garlic, minced 2 teaspoons dried thyme 2 bay leaves 2 tablespoons all-purpose flour 1 1/2 cups apple cider Instructions: Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside. Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes. Nestle chicken back into pan, add cider, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 54563,"Vegetable Side Dishes for New Fashioned Corned Beef 2 pounds new or all purpose potatoes 1 pound carrots, peeled and cut into 1 inch lengths Half of a cabbage cut into 4 serving sized wedges 2 tablespoons chopped fresh parsley Salt and freshly ground black pepper Instructions: Peel and cut the potatoes into quarters or eighths, depending on their size. Bring a large pot of salted water to a boil. Add potatoes and carrots and simmer for 20 to 25 minutes or until tender, but not falling apart. In a separate pot, in a vegetable steamer, steam cabbage wedges for 8 to 10 minutes or until just done, but still a bright green and crispy. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or sauce (see recipe below) Possible accompaniments mustard, sour pickles, horseradish or horseradish sauce . ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 54564,"Tomato-Basil Pizzettes 1 1/2 cups all-purpose flour, plus more for dusting 1 1/4 teaspoons (half a 1/4-ounce packet) instant yeast 1 teaspoon sugar 1/2 cup cornmeal 2 tablespoons grated parmesan cheese 2 tablespoons extra-virgin olive oil Kosher salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 teaspoons finely chopped fresh oregano Kosher salt and freshly ground pepper 16 thin slices soppressata (about 2 ounces) 10 medium tomatoes, sliced 1/4 inch thick 2 tablespoons grated parmesan cheese 1/2 cup small fresh basil leaves Instructions: Make the dough: Position a rack in the lower third of the oven and preheat to 500 degrees F. Put 1/2 cup flour, the yeast and sugar in a food processor and pulse to combine. With the motor running, add 3/4 cup hot tap water (about 115 degrees F). Turn off the motor and add the cornmeal, cheese, olive oil, 1 teaspoon salt and the remaining 1 cup flour. Pulse until the dough forms a ball, then continue pulsing until smooth but still wet, about 15 more times. Make the pizzettes: Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured surface and knead until soft and elastic, 12 to 15 times, dusting lightly with flour if too wet to handle. Using a floured rolling pin, roll out the dough into a 1/4-inch-thick disk, about 14 inches across. Using a 3-inch-round cutter, cut the dough into 16 rounds, gathering and rerolling the scraps if needed. Transfer the rounds to the prepared pans. Mix the olive oil, oregano, and salt and pepper to taste. Brush each round lightly with the herb oil, then top each with a slice of soppressata and 2 to 3 tomato slices. Sprinkle with the parmesan. Bake one sheet at a time, until the crusts are golden, about 8 minutes. Drizzle the pizzettes with olive oil, season with salt and pepper, and top with the basil leaves. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 54565,"Nonna's Lemon Ricotta Biscuits 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup plus 1 teaspoon sugar or more as needed for sprinkling 1/2 cup (1 stick) unsalted butter, room temperature 1 tablespoon finely grated lemon zest (from 2 lemons) 1 cup whole-milk ricotta cheese 1 large egg 1 tablespoon fresh lemon juice 1/2 teaspoon almond extract 1/3 cup thinly sliced almonds Instructions: Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 54566,"Quick-Fried Shrimp with Sweet Toasty Garlic (Camarones al Mojo de Ajo) 3/4 cup peeled garlic cloves (about 2 large heads) 1 cup good-quality oil, preferably extra-virgin olive oil Salt Juice of 1 lime 2 canned chipotle chiles en adobo, seeded and cut into thin strips 2 limes, cut into wedges 2 pounds (about 48) medium-large shrimp, peeled (leaving the last joint and tail intact if you wish) 3 tablespoons chopped fresh cilantro or flat-leaf parsley (optional) Instructions: Preparing the mojo de ajo: Either chop the garlic with a sharp knife into 1/8-inch bits or drop the cloves through the feed tube of a food processor with the motor running and process until the pieces are roughly 1/8 inch in size. You should have about 1/2 cup chopped garlic. Scoop into a small (1-quart) saucepan, measure in the oil (you need it all for even cooking) and 1/2 teaspoon salt and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic. Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat,so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table. The shrimp: Devein the shrimp if you wish: One by one, lay the shrimp on your work surface, make a shallow incision down the back and pull or scrape out the dark (usually) intestinal tract. Set a large (12-inch) heavy skillet (preferably nonstick) over medium-high heat and spoon in 1 1/2 tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1 1/2 tablespoons of garlicky oil and the remaining shrimp. When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful--it's wonderful for sauteing practically anything.) If you're a garlic lover, you're about to have the treat of your life, served with the lime wedges to add sparkle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54567,"Crispy Prosciutto Cups with Sausage and Apple Stuffing 12 ounces fennel sausage, bulk or removed from casing 12 ounces hot Italian sausage, bulk or removed from casing 5 ribs celery, minced 1 Granny Smith apple, peeled, cored and diced into 1/4-inch cubes 1 onion, minced 2 tablespoons fresh minced parsley 1 tablespoon fresh minced sage 1 tablespoon fresh minced thyme 2 cups low-sodium chicken stock Freshly cracked black pepper 1 (12-ounce bag) cubed country-style stuffing (recommended: Pepperidge Farm) 2 cup dried cranberries 4 large eggs, beaten 48 pieces prosciutto di Parma, thinly sliced Instructions: Preheat the oven to 325 degrees F. In a large skillet set over medium-high heat, brown the sausage. Use a potato masher to press the sausage in the pan. It assures a nice crust forms on the sausage. Then, using a wooden spoon, break apart the sausage as it cooks. Once the sausage is brown, add in the celery, apples and onion and saute until fragrant and softened, about 5 minutes. Add in the parsley, sage and thyme, and then add the chicken stock and scrape up any brown bits that have formed on the bottom of the pan. Season with pepper, turn off the heat and set aside. Add the bread cubes to a large mixing bowl and add the sauteed sausage and vegetable mixture. Toss to combine, and then add in the dried cranberries. Once the mixture has cooled slightly, add in the eggs and toss until all ingredients are combined. Line each cup of 2 nonstick muffin pans with 2 slices prosciutto. Let the prosciutto hang over the cups. As they bake, this becomes crispy and delicious, plus the prosciutto shrinks up a bit as it cooks as well. Press the prosciutto slices into the muffin cups to create space for the stuffing. Once the muffin cups are lined, fill each cup with a heaping amount of stuffing. Bake the stuffing cups until golden brown on top and the prosciutto is nice and crispy around the sides, 20 to 25 minutes. Once cooked, remove from the oven and let cool in the muffin tins until they are cool enough to touch, 5 to 10 minutes. Remove, serve and enjoy! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54568,"Broccoli with Pecan Brown Butter Kosher salt 2 pounds broccoli, cut into florets 1 stick salted butter 2 shallots, chopped 3 cloves garlic, chopped 2/3 cup chopped toasted pecans Salt and freshly ground black pepper 1/2 teaspoon red pepper flakes 1 tablespoon lemon juice Instructions: Bring a large pot of salted water to a boil over medium heat and add the broccoli. Blanch until tender-crisp and bright green, about 3 minutes. Drain well and set aside. Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and pecans, and saute until the shallots and garlic are tender, about 3 to 4 minutes. Season with salt and pepper, to taste. Keep stirring until the butter begins to brown, another 3 minutes. Add the red pepper flakes and the broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about 5 to 6 more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with the lemon juice and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54569,"Garden Vegetable Frittata 2 tablespoons olive oil, plus more for drizzling 5 small red potatoes, thinly sliced 1 bunch green onions, trimmed and sliced 1 cup grape tomatoes, sliced 1 cup baby spinach, torn 1 clove garlic, crushed 8 eggs 1 tablespoon chopped fresh basil, plus more for garnish 1 to 2 cups shredded Asiago cheese, plus more for garnish Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper. In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil. Per serving: Calories 395; Total Fat 23 grams; Saturated Fat 9 grams; Protein 20 grams; Total Carbohydrate 27 grams; Sugar: 4 grams; Fiber 4 grams; Cholesterol 281 milligrams; Sodium 587 milligrams ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54570,"Smoked Jerk Chicken Wings With Spicy Honey-Tamarind Glaze 1/4 cup kosher salt, plus more for seasoning 1/4 cup sugar 1 head garlic, sliced crosswise 1 bunch thyme sprigs 4 cinnamon sticks 2 teaspoons allspice berries 2 teaspoons black peppercorns 1 Scotch bonnet cl, with a small slit made in the side 3 pounds chicken wings Chopped scallions, for garnish 2 tablespoons canola oil 1 2-inch piece fresh ginger, peeled and finely grated 3/4 cup fresh orange juice 3 tablespoons tamarind concentrate 1/4 cup ketchup 1/4 cup clover honey 1 tablespoon red wine vinegar 2 tablespoons Sriracha or spicy cl paste Kosher salt and freshly ground black pepper Instructions: Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes. Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54571,"Shrimp Fra Diavolo 1/4 cup extra-virgin olive oil, plus more for drizzling 1 pound medium shrimp, peeled and deveined 5 cloves garlic, thinly sliced 2 to 4 anchovy fillets, chopped 1 teaspoon red pepper flakes, plus more for topping 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1/2 cup dry white wine 3 sprigs oregano, leaves stripped and roughly chopped Kosher salt 12 ounces bucatini or linguine 1/2 cup fresh parsley or basil leaves, roughly chopped Instructions: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate. Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54572,"Cucumber Sake Shots 1 large cucumber 1/2 shot lime juice 1 tablespoon sugar 2 shots watermelon rum (recommended: Bacardi Grand Melon) 1/2 shot sake Instructions: For the Cucumber Shot Glasses: Cut 4 (2-inch) long pieces out of the cucumber. Use a melon baller to carefully scoop out flesh from 1 end, leaving a 1/2-inch bottom on the other end. Repeat with remaining cucumber pieces, reserving cucumber flesh. For the Sake Shots: Combine cucumber flesh with lime juice in a blender. Blend until smooth, about 15 seconds. Pour cucumber puree through a fine mesh strainer, reserving 1/2 cup of cucumber juice. Add sugar and set aside. Pour watermelon rum and sake into a cocktail shaker filled with ice cubes. Add reserved cucumber juice and shake vigorously. Pour into cucumber shot glasses. Serve immediately. ","[Sake, Sauvignon Blanc, Riesling, Prosecco]" 54573,"Roast Pork Loin with Blood Orange Mostarda 1 3 1/2- to 4-pound center-cut boneless pork loin 3 tablespoons extra-virgin olive oil 4 blood oranges 2 cloves garlic, chopped 1 tablespoon chopped fresh rosemary 1 tablespoon ground coriander Kosher salt and freshly ground pepper 3 red onions, quartered Juice of 4 blood oranges (about 1 1/2 cups) 1 cup dry white wine 1/2 cup golden raisins 1/3 cup sugar 1/3 cup honey 1 teaspoon mustard seeds 1 sprig rosemary 2 tablespoons dijon mustard 1 tablespoon white wine vinegar Kosher salt and freshly ground pepper Instructions: Make the pork: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Tie the pork with kitchen twine at 1-inch intervals so it keeps its shape. Combine 2 tablespoons olive oil, the zest and juice of 1 blood orange, the garlic, rosemary, coriander, 1 1/4 teaspoons salt and a few grinds of pepper in a small bowl. Rub all over the pork. Set a rack in a large roasting pan; put the pork on the rack and let stand at room temperature, 30 minutes. Meanwhile, quarter the remaining 3 blood oranges (do not peel). Transfer to a rimmed baking sheet along with the red onions. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Roast the pork on the lower oven rack until golden brown and a thermometer inserted into the center registers 145 degrees F, about 1 hour 10 minutes. About halfway through, roast the oranges and onions on the upper oven rack until softened and just starting to char, 25 to 30 minutes; set aside until ready to serve. Remove the pork from the oven and let rest 10 minutes. Meanwhile, make the mostarda: Combine the blood orange juice, wine, 1 cup water, the raisins, sugar, honey, mustard seeds, rosemary and 1 tablespoon mustard in a medium saucepan; bring to a boil over medium-high heat, then reduce the heat to medium low and simmer until thick and syrupy, 30 to 35 minutes. Remove the rosemary sprig and stir in the remaining 1 tablespoon mustard and the vinegar. Season with salt and pepper. Set aside until ready to serve. (The mostarda can be made up to 4 hours ahead; reheat before serving.) Untie the pork and slice; transfer to a platter along with the roasted oranges and onions. Serve with the mostarda. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54574,"Puttanesca Chutney over Chicken with Potatoes and Broccoli 2 Idaho potatoes, cut into 1-inch pieces 2 tablespoons olive oil, divided Salt and ground black pepper 4 boneless skinless chicken breast halves 1 cup Puttanesca Sauce, recipe follows 1/2 cup chopped red onion 1/2 cup raisins 2 tablespoons red wine vinegar 1 tablespoon light brown sugar 2 cups broccoli florets Instructions: Preheat oven to 425 degrees F. Place potatoes in a saucepan, cover with water and bring to a boil. Boil just until potatoes begin to soften, about 5 minutes. Drain well. Place potatoes on a baking sheet and drizzle with 1 tablespoon of the olive oil and season, to taste, with salt and pepper and toss well to coat. Make sure potatoes are in 1 layer and then place in the oven and roast until golden brown and tender, about 10 minutes. Alternately, toss raw potatoes with 1 tablespoon olive oil and salt and pepper, to taste, and spread on a baking sheet. Roast 30 minutes, or until golden brown and tender. Place a grill pan on the stove over medium-high heat. Coat chicken all over with 1 tablespoon of the olive oil, salt and black pepper. Place the chicken on the grill pan and cook about 4 to 5 minutes per side, until cooked through. Meanwhile, in a small saucepan, combine Puttanesca Sauce, onion, raisins, vinegar and brown sugar. Set pan over medium heat and bring to a simmer. Simmer 10 minutes, until sauce thickens and reduces. Place broccoli florets in a microwave-safe bowl. Add 3 tablespoons water, cover and microwave for 3 to 4 minutes, until tender. Serve sauce over chicken. Serve potatoes and broccoli on the side. Puttanesca Sauce: 2 teaspoons olive or vegetable oil 1 medium onion, chopped 2 tablespoons minced garlic 2 (28-ounce) cans crushed tomatoes 1 cup pitted Greek (kalamata) olives, halved 3 tablespoons drained capers 2 teaspoons anchovy paste 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1/2 cup red wine, optiona) Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54575,"Grapefruit Gimlet 2 ounces grapefruit-infused vodka 1 ounce lime juice 3/4 ounce agave nectar Instructions: Pour all ingredients into a mixer. Shake and strain into a chilled martini glass. Garnish with grapefruit peel. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 54576,"Roasted Vegetable Dirt Bowl 1 pound shishito peppers 1 pound baby bell peppers
2 tablespoons olive oil
Kosher salt
Watermelon radish, cut into batonettes or sticks, sugar snap peas, cherry tomatoes or other vegetables of your choosing for the \vegetable garden
Fennel fronds, for garnish 1 cup clarified butter or ghee 1/2 cup pitted black olives
1/4 cup unsweetened cocoa powder
1 ounce dried seaweed
2 cloves garlic
Kosher salt
4 cups panko breadcrumbs
1 package firm tofu, drained and patted dry 2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
Kosher salt
Instructions: For the vegetables: Preheat a pizza oven or regular oven to 350 degrees F. Add the shishitos and baby bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with salt and toss to combine. Roast, flipping halfway, until slightly charred on all sides, about 15 minutes. For the \u201cdirt: Add the butter, olives, cocoa powder, seaweed, garlic cloves and salt to taste to a blender and process until fully blended. Pour over the panko in a large bowl and thoroughly mix until combined and the breadcrumbs look like \u201cdirt. Pour this mixture onto a silicone mat-lined sheet tray. Bake until dried out and crunchy, about 20 minutes. For the tofu sauce: Meanwhile, add the tofu, Dijon, soy sauce and olive oil to a blender and blend until smooth and the consistency of mayonnaise. Season with salt to taste. Spoon some of the tofu sauce into the bottom of a large bowl. Add your desired vegetables to the bowl plus the roasted peppers, standing up the vegetables as if they are growing out of the ground. Liberally spoon the \u201cdirt\u201d on top of the vegetables and sauce. Garnish with fennel fronds and serve with extra sauce and dirt on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 54577,"Centerpiece Napoleon with Chocolate Hazelnut Mousse 1 large egg Red and yellow liquid food coloring
Two 17.5-ounce boxes frozen puff pastry, thawed
1 pound cream cheese, at room temperature
1 1/2 cups powdered sugar
6 cups heavy cream, very cold
2 1/2 cups chocolate hazelnut spread
1/2 cup chopped dark chocolate, melted
Hazelnut Brittle, recipe follows 2 cups granulated sugar 2 teaspoons light corn syrup
1 cup skinned, toasted hazelnuts, coarsely chopped
1 teaspoon sea salt
Instructions: Preheat the oven to 425 degrees F. Line 4 sheet pans with parchment paper. Crack the egg into a small bowl, then add 1 tablespoon water and beat until well mixed. Pour half into a separate small bowl. Add a few drops of red food coloring to the egg in one bowl and a few drops of yellow to the other.\u202f
Unfold the puff pastry sheets and cut each into 3 rectangles, using the folded lines as a guide, for a total of 12 rectangles. Place 3 on each of the prepared sheet pans, leaving 2 to 3 inches in between each.
Top each of two pans of puff pastry with a second piece of parchment and place a second sheet pan on top of the parchment paper. Bake for 10 minutes, then remove the top sheet pans and top pieces of parchment. Return to the oven and bake until puffed and golden brown on the bottom, an additional 8 to 10 minutes. Let cool completely.
Top the remaining two pans of unbaked puff pastry with parchment and sheet pans and bake for 10 minutes. Remove the top sheet pans and parchment. Brush these partially-baked rectangles with red egg wash on one end and yellow on the other, overlapping the two in the middle to create an orange section. Return to the oven to finish the baking, another 8 to 10 minutes. Let cool completely.
Make the filling in two batches so that it will fit in the mixer. Add half the cream cheese and half the powdered sugar to a stand mixer fitted with the whisk attachment and beat until light. Add 3 cups heavy cream and beat to stiff peaks. Add half the chocolate hazelnut spread, then fold in using a rubber spatula until no streaks remain. Transfer to a piping bag or large resealable plastic bag fitted with a large closed-star tip and refrigerate until ready to use. Repeat the process with the second half of the filling ingredients, leaving this portion in the bowl. Refrigerate until ready to use.\u202f
Split each of the puff pastry rectangles open horizontally using a serrated knife. Line up 6 of the bottom half puff pastry rectangles end-to-end down a long platter, using a dot of filling to secure to the platter if necessary. Pipe an even layer of filling down the puff pastry line. Top with 6 more puff pastry rectangles and repeat with filling and puff pastry twice more, refilling the piping bag as needed and ending with the colored puff pastry, lining them up with red ends touching. (See Cook's Note.)
Drizzle the melted chocolate over the top of the puff pastry and top with broken pieces of Hazelnut Brittle.
Line a baking sheet with a silicone baking mat. Add the granulated sugar, corn syrup and 1 cup water to a medium saucepan and stir to combine.\u202fCook over medium-high heat until the syrup begins to turn golden brown, 10 to 15 minutes. Continue to cook, swirling the pan gently, until the mixture is a deep amber color.\u202f\u202f
Remove the saucepan from the heat and stir in the nuts and salt.\u202fPour immediately onto the prepared baking sheet. Spread into an even layer and let cool completely, then break into small pieces.\u202f
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

Note: The wine pairing suggestions are based on the flavors and textures described in the recipe. Chardonnay and Pinot Grigio are good options for the creamy filling and crunchy hazelnut topping, while Riesling can complement the sweet and sour flavors of the mousse. Sparkling wine can enhance the celebr" 54578,"Roasted Stuffed Double Lamb Loin 1/2 cup red onion, chopped, divided 1 tablespoon chopped garlic 2 ounces clarified butter and olive oil 4 ounces baby spinach Salt and pepper 4 slices fresh bread crumbs 4 ounces feta cheese 2 ounces sun-dried tomatoes 4 1/2 pounds double lamb loin Instructions: Make the spinach stuffing by sauteing 1/4 cup onions and garlic in the oil and butter. Add spinach and saute until wilted. Adjust seasoning with salt and pepper. Cool and combine with breadcrumbs and feta cheese. Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely. Saute remaining 1/4 cup onions over medium-high heat until translucent. Add chopped tomatoes, heat thoroughly. Adjust seasoning with salt and pepper. Preheat the oven to 375 degrees F. Lay out loin, meat side up, trim away excess fat and sinew. Lay spinach/feta mixture between the 2 loins. Roll over the right flap and tightly pack it around the left loin. Roll the newly formed double loin over the left flap, cut off excess. Tie the roast tightly. Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing. Using a pastry bag, pipe the tomato mixture into each hole. Season with salt and pepper. Brown over medium high heat. Roast for approximately 30 minutes. Check doneness with meat thermometer -- 120 degrees. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 54579,"Cheesy Chicken Quesadilla Casserole 2 tablespoons vegetable oil, plus more, for greasing and frying 3 boneless, skinless chicken thighs, cut into 1/4-inch strips Kosher salt 2 poblano chiles, halved lengthwise, stemmed, seeded and cut into 1/4-inch strips 2 medium tomatoes, chopped 2 cloves garlic, thinly sliced 12 small corn tortillas 3 1/2 cups shredded Mexican cheese blend (about 14 ounces) 1/2 cup grated Parmesan 1/2 cup sour cream 2 cups shredded romaine lettuce 2 radishes, thinly sliced Instructions: Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil. Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucy, 5 to 6 minutes. Remove the skillet from the heat and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool. Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in batches of 3, adding and heating oil as needed between batches. Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the Mexican cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining Mexican cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups Mexican cheese blend. Cover the dish loosely with foil and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54580,"Chicken Francese 2 ounces grapeseed oil Four 6-ounce chicken breasts 4 large eggs, beaten 1/4 cup all-purpose flour Salt and ground white pepper Salt and ground white pepper
1 cup chicken stock 1/4 pound (1 stick) butter 2 lemons, juiced 1 teaspoon minced fresh parsley Instructions: Heat a large saute pan over medium-high heat until warmed. Add the oil. During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides. Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Flip and repeat cooking for a final 3 to 4 minutes. Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.
Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 54581,"Berry Jam Doughnut Filling 1 cup blackberries 1 cup blueberries
3/4 cup sugar
1 tablespoon lemon juice
Instructions: Combine the blackberries, blueberries, sugar and lemon juice in a medium saucepan. Bring to a boil to dissolve the sugar, smashing the berries with a potato masher to break them down and release their juices. Simmer to reduce and thicken the jam, about 20 minutes. Let cool. ","[Riesling, Moscato, Vinho Verde]" 54582,"Cioppino 1/3 cup olive oil 2 cups chopped onion 1/4 cup chopped green bell pepper 4 large cloves garlic, chopped Salt and pepper to taste 4 cups canned Italian plum tomatoes, chopped 2 cups dry red wine 1 1/2 cups fish stock or water 4 tablespoons tomato paste 1 cup chopped parsley 1 tablespoon each minced fresh rosemary, thyme, and oregano 1 bay leaf 1/2 teaspoon red pepper flakes 1 medium-size Dungeness crab, cracked and separated into sections 1 pound shrimp, heads on 1 1/2 pounds halibut, cut into 2-inch chunks 1 black sea bass 1 dozen mussels, scrubbed and de-bearded 1 dozen hard-shell clams, scrubbed 3/4 pound sea scallops, in shell Fresh lemon juice to taste Instructions: Heat the oil in a large casserole set over moderate heat. Add the onions, pepper, garlic and salt and pepper and cook the vegetables, stirring occasionally, for 5 minutes. Add the tomatoes, red wine, stock, tomato paste, 1/2 cup of the parsley, the rosemary, thyme and oregano, bay leaf, and red pepper flakes. Bring to a boil and simmer, covered, for 30 minutes. Add the crabs, shrimp, halibut, and sea bass to the casserole and simmer, covered, for 15 minutes. Add the mussels, clams, and scallops and simmer. covered, for 10 minutes more, or until mussels, clams, and scallops open. Correct the seasoning adding lemon juice, salt and pepper to taste. Sprinkle with remaining parsley. Recommended drink: 1994 Wild Horse Tocai Friulano ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 54583,"Sweet Corn, White Chocolate, Strawberry and Pickled Jalape?o Eclairs 1/2 tablespoon sugar 1/2 cup white vinegar
1 tablespoon kosher salt
2 jalape?os, seeded and thinly sliced into rounds 1/2 stick unsalted butter Pinch ground cinnamon
Pinch kosher salt
1/2 cup all-purpose flour
2 to 3 large eggs 4 1/2 cups plus 1/4 cup heavy cream 1/2 cup cornstarch
2 cups sugar
3 teaspoons vanilla extract
8 large eggs
2 ears corn, kernels removed 2 cups white chocolate chips 1/4 cup coconut oil 3 fresh strawberries, hulled and thinly sliced 1/4 cup freeze-dried strawberries Instructions: Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper. For the pickled jalape?os: Place the sugar, vinegar, salt and 1/2 cup water in a container. Shake to combine, then add the jalape?os and let sit for at least 30 minutes. For the pate choux: Meanwhile, in a small saucepan, combine 1/2 cup water with the butter, cinnamon and salt and bring to a boil. Reduce the heat to medium, add the flour all at once and stir vigorously with a wooden spoon or rubber spatula. Cook, stirring constantly, until the mixture has formed a ball, has a slightly sweaty sheen to it and has pulled away from the pan. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until it cools down, 2 to 3 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added in the next step. Beat in 2 eggs, 1 at a time. Do not add the second egg until the first is fully incorporated. Check the consistency of the batter; it should fall off the spoon in a smooth, elastic stream. If it does not, whisk the third egg in a separate bowl, add half to the batter and beat until smooth. Check the consistency again and add the other half, if needed. Transfer the batter to a pastry bag fitted with a large round tip. Pipe six 4-inch-long eclairs onto the prepared sheet pan, making sure to leave at least 1 inch between each eclair. They grow! Bake until golden brown, 20 to 25 minutes, then set aside to cool. For the sweet corn pastry cream: Meanwhile, whisk 1/2 cup of the heavy cream and the cornstarch in a small bowl until there are no lumps. Set the slurry aside. Place 4 cups of the heavy cream, 1 cup of the sugar and 2 teaspoons of the vanilla extract in a medium saucepan. Turn the heat to low and allow it to come to a gentle boil, stirring occasionally. Meanwhile, place the eggs and remaining 1 cup sugar in a large bowl and beat aggressively with a whisk until the mixture thickens and turns pale yellow. When the cream comes to a boil, remove from the heat. Whisk half of it into the egg-sugar mixture, then immediately whisk the cream-egg-sugar mixture back into the saucepan of hot cream. Turn the heat to medium and whisk for 2 to 3 minutes, then gradually whisk in the reserved slurry. Cook, whisking frequently, until the mixture has thickened to the consistency of a pudding. Remove from the heat and strain through a fine-mesh strainer into a bowl. Place the bowl in an ice bath until the pastry cream is completely cool, at least 10 minutes. Place the corn kernels, remaining 1/4 cup heavy cream and remaining 1 teaspoon vanilla extract in a medium saucepan. Bring to a low boil and cook, stirring occasionally, for 5 minutes. Transfer the mixture to a blender, add half the pastry cream and blend until smooth. Fold the mixture into the remaining pastry cream, then transfer to a pastry bag fitted with a small round tip. Set the bag with the sweet corn pastry cream aside. For the glaze: Set up a double boiler over medium heat. Place the white chocolate chips and coconut oil in a heatproof bowl and set the bowl over the boiling water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate has melted. For serving: Cut a small hole in the end of each eclair using a paring knife, then fill the eclairs with the sweet corn pastry cream. Pour the melted white chocolate over the eclairs, then arrange the fresh strawberries, freeze-dried strawberries and pickled jalape?os on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54584,"Thai Coco Cocktail 2 1/2 ounces coconut rum 1 1/2 ounces Fresh Lemongrass Syrup, recipe follows 1 ounce freshly squeezed lime juice (about 1 juicy lime) Very thin slice lime or spear of fresh lemongrass, for garnish 2 stalks fresh lemongrass, coarsely chopped 2 cups water 1 cup sugar Instructions: Fill a cocktail shaker or small pitcher with ice. Add the rum, lemongrass syrup, and lime juice. Cover and shake vigorously, or stir, until combined and chilled, about 30 seconds. (In general, by the time the shaker mists up the drink is ready.) Strain into a chilled cocktail glass. Garnish with lime on the rim or the lemongrass spear in the drink. Serve. Place the lemongrass, water, and sugar into a saucepan and bring to a boil. Reduce heat, and simmer, partially covered, for 15 minutes. Strain the mixture and cool. Cover and refrigerate for up to a week. Yield: 2 cups ","[Grenache, Riesling, Sauvignon Blanc, Pinot Grigio]" 54585,"Healthy Chocolate Chip Cookies 3/4 cup packed dark brown sugar 3/4 cup sugar 2 large eggs 1/2 cup oil 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1 cup whole wheat pastry flour 1 teaspoon fine salt 3/4 teaspoon baking soda 6 ounces semisweet chocolate chips or chunks 4 ounces dried cranberries or dried cherries Instructions: Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.) Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth. Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit. Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve. Store the cookies in a tightly sealed container for up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54586,"Triple Chocolate Tiramisu 5 large egg yolks 1/2 cup sugar 3/4 cup Marsala wine 1 cup white chocolate chips
1 pound mascarpone cheese, softened at room temperature
1 cup heavy (whipping) cream
1 1/2 cups brewed espresso or very strong coffee, cooled 1 tablespoon vanilla
One 7-ounce package savoiardi or ladyfingers
2 cups halved strawberries
1 square semisweet chocolate, for grating
Chocolate Curls, recipe follows, for topping 3 ounces semisweet chocolate 1 tablespoon vegetable shortening
Instructions: In a saucepan, bring some water to a boil, then reduce the heat to a simmer. Have ready 2 mixing bowls that will fit over the top of the pan but not sink all the way in. Put the egg yolks in one of the mixing bowls off heat. Add 1/4 cup of the sugar and whisk until the yolks start to turn pale. Place the mixing bowl over the saucepan with the simmering water. Slowly add 1/2 cup of the Marsala wine and whisk to combine. Cook over the simmering water until thick, using a rubber spatula to scrape the bowl, about 5 minutes. Cover with plastic wrap and refrigerate until cool. Put the white chocolate in the second bowl and melt over the pan of water. Set aside to cool. Put the mascarpone in a bowl and stir until smooth. Pour in the cooled white chocolate and mix to combine. Combine the cream and remaining 1/4 cup sugar in a mixer and whip until not quite stiff. Add the mascarpone-white chocolate mixture and chilled egg yolk mixture to the bowl of whipped cream and fold gently. Cover with plastic wrap and refrigerate for 1 to 2 hours. Put the brewed espresso, vanilla and remaining 1/4 cup Marsala in a bowl or measuring cup. Arrange about a third of the ladyfingers in a single layer in a 9-by-13-inch pan. Spoon a small amount of the coffee mixture over each ladyfinger (keep it under 1 tablespoon per cookie and you'll be fine). Plop one-third of the cold cream mixture on top and spread it into a layer. Make a layer of one-third of the halved strawberries and grate over some semisweet chocolate. Repeat the layers 2 more times. Cover and refrigerate for a few hours before serving; this allows for more moisture to soften the cookies and the whole mixture to meld together. To serve, spoon out helpings onto individual plates. Top with Chocolate Curls. Put the chocolate in a microwave-safe bowl with the vegetable shortening and microwave until melted and hot, 30 to 45 seconds. Stir to combine. Pour the melted chocolate mixture onto the underside of a clean baking sheet and then spread it in a very thin layer with an offset spatula or knife. Put in the freezer for a few minutes. After a few minutes, check to see if it is set by pressing with your fingertip; it should leave the slightest mark but not a depression. Using a sharp-edged spatula, begin to scrape the chocolate from the bottom of the baking sheet--it will curl. Transfer the curls to a cold pan or plate and put in the freezer to harden. Store in the freezer in a ziptop bag until needed. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 54587,"Pecan, Sour Cream Waffles 1 cup whole milk 1 cup sour cream 2 eggs 3 tablespoons butter, melted 1 teaspoon vanilla 2 teaspoons baking powder 1 1/2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon cinnamon Pinch kosher salt 1/2 cup pecans, toasted and chopped fine Instructions: Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. Stir in pecans just before cooking. When iron is hot, spray lightly with non-stick spray. Spoon 1/2 to 3/4 cup of batter onto the center of the iron and cook until a golden brown crust forms. Serve warm with burnt peach ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 54588,"Hot Honeyed Spare Ribs 4 pounds baby back ribs, cut in 1/2 1 tablespoon garlic salt 1 teaspoon black pepper 1/2 cup honey 1/4 cup low-sodium soy sauce 1/4 cup chili garlic sauce 1 cup Catalina dressing 1 teaspoon ground ginger Instructions: Preheat broiler. Line bottom portion of broiler pan with foil for easy clean up. Spray top rack lightly with cooking spray. Season ribs with garlic salt and pepper. Broil for 5 to 6 minutes, turn and broil for an additional 5 to 6 minutes. Place browned ribs in slow cooker. In a mixing bowl, stir together remaining ingredients. Pour sauce mixture over ribs. Move ribs around to make sure they are all coated. Cover and cook on High setting for 3 to 4 hours or Low for 8 hours. With tongs, remove ribs from slow cooker and let cool slightly before cutting into individual rib pieces. Skim grease from sauce. Serve ribs with sauce on the side. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 54589,"Salted Caramel Bread Pudding 1 quart heavy cream 8 ounces (2 sticks) unsalted butter, plus more for greasing the cake pan 1 pound brown sugar
1 teaspoon vanilla extract
1 loaf white bread, preferably day-old
1 teaspoon kosher salt
Whipped cream or ice cream, for serving Instructions: Combine the cream, butter, sugar and vanilla extract in a medium saucepan over medium heat. Let the butter melt, then slowly simmer the cream until it reduces slightly, about 10 minutes. Be careful that the mixture doesn?t boil over; if it does, reduce or remove from the heat. Break the bread up into 1-inch pieces. Day-old bread is best but any bread will work. Place the bread in a large mixing bowl and set aside. Preheat the oven to 350 degrees and grease an 8-inch-by-8-inch cake pan. Add the reduced heavy cream mixture to the bread pieces and mix until combined. Transfer to the prepared cake pan and sprinkle the kosher salt over the top. You want just a light sprinkle to give it that salty and sweet taste. Bake until firm in the middle, like brownies, about 20 minutes. Serve with whipped cream or ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 54590,"Char Grilled Lemongrass Tilapia Fish 2 stalks lemongrass, white parts finely diced, long green leaves reserved 2 tablespoons light soy sauce 2 cloves garlic, finely chopped 2 spring onions, sliced 1 long red cl, sliced One 1 1/2-inch piece ginger, finely chopped 1 whole tilapia, cleaned 1 tablespoon vegetable oil Instructions: Preheat the grill to medium-high heat. Soak the green lemongrass leaves in cold water and set aside.
Mix together the diced lemongrass, soy sauce, garlic, spring onion, red cl and ginger in a bowl.
Lay the fish on a chopping board. Create a fillet by using a sharp filleting knife to slice from the spine of the fish down to the belly without cutting the fillet off. Just leave it lying open.
Now add the lemongrass mixture to the inside of the fish and close the fillet back up.
Secure the fish by tying it up with the lemongrass leaves. Brush the fish with the vegetable oil, and then char grill the fish, 10 minute per side. Cut the lemongrass leaves and serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 54591,"Chica Iced Tea 1 family-size or 4 regular iced tea bags 1 quart boiling water 4 limes, quartered 3/4 cup sugar 1 cup pomegranate juice 1 cup white rum Ice, for serving Instructions: Place the tea bag(s) in an iced tea jar or large pitcher. Pour the boiling water over the tea bag and let steep for at least 5 minutes. While tea steeps, muddle the limes and the sugar in a medium bowl, until the sugar dissolves and the lime releases its juice. After steeping, remove tea bags from the jar. Carefully add the lime/sugar mixture using a large spoon. Stir well to combine. Add the pomegranate juice and chill for at least 1 hour. Just before serving, add the rum and stir to incorporate. Serve over ice. ","[Riesling, Moscato, Sauvignon Blanc, Vinho Verde]" 54592,"Barbecue Kale Chips 1 bunch kale (about 1 pound) Olive oil cooking spray 2 tablespoons paprika 1 tablespoon ancho cl powder 1 tablespoon packed brown sugar 1 1/2 teaspoons garlic powder 1/4 teaspoon mustard powder Kosher salt Instructions: Preheat the oven to 275 degrees F. Line 2 baking sheets with parchment paper. Remove the thick stems from the kale and discard; tear the leaves into pieces. Lay on the prepared baking sheets and spray evenly with cooking spray. Bake, tossing the kale halfway through, until crispy, about 35 minutes. Meanwhile, make the barbecue seasoning: Combine the paprika, cl powder, brown sugar, garlic powder, mustard powder and 1 1/2 teaspoons salt in a bowl. Remove the kale from the oven and sprinkle with some of the seasoning. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 54593,"Pineapple-Coconut Sangria 1 cup coconut water 1/2 cup sugar One 750-milliliter bottle Sauvignon Blanc or other dry white wine 1 1/2 cups soda water 1 cup coconut rum 3 tablespoons lime juice 1 1/2 cups pomegranate seeds 2 dragon fruits, peeled, halved and cut crosswise into 1/8-inch-thick slices 2 kiwis, peeled and cut crosswise into 1/8-inch-thick slices 1/4 pineapple, peeled, cored and cut crosswise into 1/4-inch-thick slices Instructions: Bring the coconut water and sugar to a boil in a small saucepan, stirring until the sugar has dissolved. Let cool, then transfer the syrup to a 3-quart pitcher. Add the wine, soda water, rum and lime juice to the pitcher, and stir to combine. Add the pomegranate seeds, dragon fruits, kiwis and pineapple, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight. To serve, fill 8 to 10 glasses halfway with ice, then pour the sangria and fruit into each glass. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Cava]" 54594,"Pineapple Salsa 2 cups small-diced pineapple 1 cup small-diced strawberries 1 cup small-diced kiwi (about 3 kiwis) 1 lime, juiced
1/2 jalapeno, seeded and minced
2 tablespoons thinly sliced mint (in thin ribbons) Kosher salt
Cinnamon-sugar pita chips, for serving
Instructions: In a medium bowl, toss the pineapple, strawberries and kiwi with the lime juice and jalapenos. Gently fold in the mint. Add salt to taste. Serve with cinnamon-sugar pita chips. ","[Sauvignon Blanc, Moscato, Riesling]" 54595,"BBQ Baked Beans 8 slices bacon (about 8 ounces), cut into 1/2-inch pieces 1 medium yellow onion, diced 1 green bell pepper, seeded and diced Two 28-ounce cans baked beans 1 cup barbecue sauce 1/4 cup molasses 1/4 cup apple cider vinegar 1 tablespoon Worcestershire sauce 1/3 cup packed dark brown sugar 2 teaspoons yellow mustard powder 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Heat an oven-proof heavy-bottom pot or Dutch oven over medium heat. Add the bacon and cook, stirring often, until the fat has started to render and the bacon is beginning to crisp, about 5 minutes. Add the onions and bell pepper and continue to cook, stirring often, until the vegetables are slightly softened, about 3 minutes.
Stir in the canned beans, barbecue sauce, molasses, vinegar, Worcestershire, brown sugar, mustard powder, cayenne, 1 teaspoon salt and several grinds of black pepper. Bring to a simmer and let cook over low heat, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
Transfer the pot to the oven and bake (uncovered) until the sauce thickens and the beans on top begin to brown, about 40 minutes. Remove from the oven and let cool for at least 15 minutes before serving warm or at room temperature.
","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 54596,"Melted Coffee Ice Cream Latte 1 cup skim milk 1 pint coffee ice cream
1 cup brewed espresso, hot
Instructions: In a small saucepan heat the milk with the ice cream over medium heat whisking as it heats, until the mixture simmers and becomes foamy. (Alternatively, microwave the milk mixture until it is hot and then whisk until it is foamy; or if you have an espresso maker that froths milk, you can use it to simultaneously froth the milk and melt the ice cream in a medium pitcher.) Divide the hot espresso among four cups and pour some of the frothed milk mixture over each one. Serve immediately. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 54597,"Louise's Broccoli Casserole 2 pounds broccoli, fresh or frozen, cut into florets 1 can cream of mushroom soup 1 (14-ounce) package herb seasoned stuffing mix 1/2 cup butter, melted 8 ounces Cheddar, shredded Instructions: Preheat the oven to 350 degrees F. Steam the broccoli in a pan with 1/2-inch water, over medium heat, until crisp tender. Drain and add to a large bowl. Add the cream of mushroom soup, stuffing mix, and butter and stir to combine. Spread evenly into a 9 by 13-inch ovenproof baking dish. Bake for 30 minutes topping with cheese before last 10 minutes of cooking. Remove from the oven and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 54598,"Green Bean Poriyal 1 tablespoon vegetable oil 1/2 teaspoon mustard seeds 8 fresh curry leaves 1/2 cup salted roasted peanuts, lightly crushed 1/4 cup roasted chana dal 1 pound green beans, trimmed and cut on the bias into 2-inch pieces Juice of 2 limes 1 jalapeno or other green cl pepper, finely chopped with seeds 2 tablespoons chopped fresh cilantro Kosher salt 1/2 cup frozen grated coconut Instructions: Heat the vegetable oil in a large saucepan over medium-high heat. Add the mustard seeds, curry leaves, peanuts and chana dal; when the mustard seeds start to crackle and toast, add the green beans and saute until they are almost tender and bright green, about 4 minutes. Add the lime juice, jalapeno, cilantro and a pinch of salt; cook 1 more minute. Add the coconut and stir until warmed through. Discard the curry leaves. Taste and adjust the seasoning with salt. Serve hot or refrigerate and serve cold. ","[Riesling, Gewurtztraminer, Pinot Grigio, Sauvignon Blanc]" 54599,"White Wine Cooler 1 orange 1 (750 ml) bottle chilled white wine, such as Riesling 1 (15-ounce) can sliced peaches in heavy syrup 1/2 cup orange flavored liqueur (recommended: Cointreau) 1/2 cup orange juice 1/4 cup sugar Instructions: Slice orange and set aside. Add wine, peaches and their syrup, liqueur, orange juice, and sugar to a large pitcher, and stir to combine. Add orange slices to pitcher. Cover tightly and refrigerate for 1 hour. Pour into 6 wine glasses and serve immediately.; ","[Riesling, Moscato, Vinho Verde]" 54600,"Egg in Pergatory 1 cup minced onions 3 tablespoons olive oil 2 1/2 pounds crushed tomatoes 1teaspoon red pepper flakes Salt and pepper 8 eggs 8 fresh basil leaves 1/2 cup pecorino Romano Toast, for serving Instructions: In a non-reactive saucepan, lightly saute the onions in olive oil. Add the tomatoes, red pepper flakes, and season with salt and pepper. Simmer for 20 minutes, stirring occasionally. Break the eggs into the sauce. Cover with a lid for about 1 minute. Eggs should be nicely done. To serve, place eggs on a large plate, add a couple spoonfuls of sauce, sprinkle with fresh basil, pecorino, and serve with toast. ","[Chardonnay, Barbera, Vermentino, Gavi]" 54601,"Sweet and Sour Grilled Shrimp 1/4 teaspoon red pepper flakes 1/4 cup brown sugar 1/4 cup rice wine vinegar 1/4 cup lime juice 1/2 cup canola oil 1 lime, zested 2 cloves garlic, smashed 1 tablespoon peeled and grated ginger 1/4 cup freshly chopped basil leaves Pinch salt 1 1/2 pounds large shrimp (16/20 per pound), peeled and deveined 2 limes, cut into wedges Gina's Chili Cocktail Sauce, for dipping, recipe follows 1 teaspoon sweet chili sauce 1 cup peach preserves 4 tablespoons hot Chinese mustard Instructions: Whisk all the marinade ingredients together in a small bowl. Add the shrimp to a large resealable plastic bag and pour in the marinade. Refrigerate for 20 minutes. Preheat the grill to medium-high heat. Oil the grill rack with a clean kitchen towel dipped in olive oil. Skewer the shrimp, adding 1 or 2 wedges of lime onto each skewer. Grill for 1 1/2 minutes on each side. Remove from grill to a platter and serve with the Chili Cocktail Sauce. Add all the ingredients to a serving bowl and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 54602,"Spicy Yogurt and Lime Dressing 1 cup plain Greek yogurt 1/2 cup buttermilk
1/2 cup fresh cilantro leaves, finely minced
1 tablespoon finely minced lime zest plus 1/4 cup lime juice
1 teaspoon ground cumin, toasted
1/2 serrano cl, finely minced
Kosher salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil
Instructions: Whisk together the yogurt, buttermilk, cilantro, lime zest and juice, cumin and serrano cl in a medium bowl. Season with salt and pepper. Whisk in the olive oil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 54603,"Pork Tenderloin with Apples 1 large pork tenderloin (about 1 1/4 pounds) 1/4 teaspoon pumpkin pie spice Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 2 baking apples (such as McIntosh) 1 1/2 tablespoons unsalted butter 1 medium shallot, finely chopped 1 cup quick-cooking barley 1 tablespoon finely chopped fresh parsley 1/4 cup apple cider 1 tablespoon apple cider vinegar Instructions: Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes. Halve the apples and scoop out the cores. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half. Sprinkle with half of the shallot and a pinch of salt. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes. Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley. Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 54604,"The Best Baked Beans 1 pound dried navy beans 1 salt pork 2 bay leaves 1 cup ketchup 1/2 cup molasses 2 tablespoons dark brown sugar 1 teaspoon dry mustard 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder Salt and pepper, to taste 6 ounces sliced bacon Instructions: Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree F oven for 45 minutes to 1 hour to cook the bacon. ","[Cabernet Sauvignon, Merlot, Zinfandel, Malbec]" 54605,"Sunny's Easy Roasted Green Gazpacho Olive oil, for brushing 4 scallions
4 tomatillos, halved
2 zucchini, sliced lengthwise into 1/2-inch planks Kosher salt
1/2 cup plain Greek whole-fat yogurt 8 to 10 fresh basil leaves
2 Kirby cucumbers or 1 English cucumber, quartered (do not peel)
2 cloves garlic
Juice of 1 lemon
Kosher salt 1/4 cup plain Greek whole-fat yogurt 2 tablespoons honey
Green pepper hot sauce, for serving
Instructions: For the veggies: Heat the grill to 400 degrees F. Brush oil on the scallions, tomatillos and zucchini, then sprinkle them with salt and place over the direct heat of the grill. Cook, rotating or flipping occasionally, until everything chars and the tomatillos soften a bit, about 5 minutes. Blend and chill soup: Combine the scallions, tomatillos and zucchini in a blender, along with the yogurt, basil, cucumber, garlic, lemon juice and a nice pinch of salt. Blend until smooth. If the consistency is too thick, add a handful of crushed ice and blend; this should fix it! Taste and season with salt, then taste again. Refrigerate at least four hours or up to overnight. Serve. Mix the yogurt and honey in a small bowl. Serve the soup in bowls and drizzle with the yogurt mixture, and a shake or two of the hot sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54606,"BW Turkey Pot Pie 4 tablespoons unsalted butter 1 medium onion, diced 2 ribs celery, diced 1 large carrot, diced 1/4 cup all-purpose flour 1 tablespoon chopped fresh thyme 2 cups chicken broth 1 cup milk 3 cups cubed smoked turkey breast Pinch red pepper flakes Juice of 1/2 lemon 1 teaspoon sherry vinegar Kosher salt and freshly ground black pepper 1 store-bought pie crust Egg wash made with 1 to 2 whisked eggs 1 teaspoon paprika 1 teaspoon garlic salt 1 teaspoon celery seeds 1/2 cup fresh parsley leaves 1/4 cup celery leaves 2 tablespoons Meyer lemon juice Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook until softened, 5 to 7 minutes. Sprinkle in the flour and stir to combine. Add the thyme. Slowly add the broth to the pan while stirring constantly to avoid lumps. Stir in the milk. Allow the mixture to come to a simmer and thicken. Fold in the turkey. Stir in the pepper flakes, lemon juice and sherry vinegar. Season with salt and pepper. Divide the filling between 4 French onion soup bowls or other ovenproof bowls. Set aside to cool slightly, about 10 minutes. Meanwhile, using a round dough cutter slightly larger than the top of the bowls (about 4 inches), cut out 4 dough rounds. Top each bowl with a dough round and press the edges over the bowl to seal. Brush the tops of each pie with egg wash. Combine the paprika, garlic salt and celery seeds in a small bowl. Sprinkle the spice mixture over the dough. Bake the pies until the tops are golden brown, 15 to 20 minutes. Top each pie with parsley, celery leaves and Meyer lemon juice before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54607,"Cranberry-Lemon Cookies 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 sticks unsalted butter, diced, at room temperature 1 cup granulated sugar 2 large eggs, beaten 2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice (from about 2 lemons)
2 cups fresh or frozen cranberries, roughly chopped (about 12 ounces) 2 cups confectioners' sugar, sifted Instructions: Preheat the oven to 375? F. Whisk the flour, 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, about 3 minutes. Beat in the eggs and 1 tablespoon lemon zest. Beat in the flour mixture until completely combined, then fold in 1 1/2 cups chopped cranberries. Scoop the dough into golf ball\u2013size balls and arrange about 2 inches apart on 2 unlined baking sheets. Gently press the remaining 1/2 cup chopped cranberries into the tops of each cookie. Bake until slightly golden around the edges, 15 to 17 minutes. Remove the cookies and transfer to a rack set over a baking sheet.
Make the glaze: Put the confectioners' sugar in a medium bowl. Whisk in the lemon juice and remaining 1 tablespoon lemon zest until smooth. Drizzle on the cookies and let set. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54608,"Lightened Up Banana Pudding 1/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon fine salt 1 1/2 cups lowfat (1 percent) milk 1 large egg 1/4 cup reduced-fat sour cream 2 teaspoons pure vanilla extract 2 ripe large bananas 8 reduced-fat vanilla wafers, broken Instructions: Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat. Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously; whisk until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Transfer the mixture to a bowl, whisk in the sour cream and vanilla and let cool until thick, whisking frequently.
Cut the bananas into thin slices. Layer a few banana slices, a few wafer pieces and 2 tablespoons of the prepared pudding in each of 4 glasses; repeat the layering once and then top with a final layer of pudding. Serve immediately or cover and refrigerate for up to 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54609,"Ginormous Toaster Pastry Two 8-ounce tubes refrigerated seamless crescent dough sheets (see Cook's Note) 4 tablespoons unsalted butter, at room temperature 1/4 cup brown sugar 1 teaspoon ground cinnamon 1 large egg, lightly beaten 1 cup confectioners' sugar 2 tablespoons milk 1 teaspoon vanilla extract Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Unroll one tube of dough onto one of the prepared baking sheets into a rectangle. Repeat with the other dough and other baking sheet. Refrigerate both while you make the filling. Combine the butter, brown sugar and cinnamon in a small bowl. Mix together with your hands or a rubber spatula until completely combined. Spread the filling on one of the dough rectangles, leaving a 1-inch border. Pick up the other dough rectangle, keeping it on the parchment (it will stick to the parchment, making it easier to transfer). Arrange it parchment-side up on top of the other dough piece to sandwich them together, lining them up as evenly as possible. Peel away the top piece of parchment. Brush the dough with the beaten egg and use a fork to crimp the edges. Bake until golden brown and crispy, 15 to 20 minutes. Let cool for 5 minutes before icing. Put the confectioners' sugar in a bowl. Stir the milk and vanilla together in a separate bowl, then slowly whisk the milk mixture into the sugar until thick but pourable. Drizzle the icing over the top of the pastry in a zigzag pattern. Cut into squares and serve warm. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 54610,"The Ultimate Bacon Cheeseburger One 12-ounce package thick-cut bacon 4 burger buns
1 1/2 pounds ground beef (preferably 80/20)
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Vegetable oil, for oiling grill grates 4 slices (1/4 pound) American cheese 1/2 cup store-bought ranch dressing
4 leaves Bibb lettuce
2 Roma tomatoes, sliced
1 small red onion, thinly sliced
Instructions: Put the bacon in a large nonstick saute pan over medium heat. Cook just until the fat is rendered out, 5 to 7 minutes. (The bacon should not brown at all.) Remove the bacon from the pan and place in the bowl of a small food processor. There should be about 2 tablespoons of bacon fat that has collected in the pan. Place the buns into the warm bacon fat, cut-side down. Toast the buns they are until golden brown around the edges, about 2 minutes. Set aside for burger assembly. Pulse the par-cooked bacon in the food processor until it is coarsely ground, 30 seconds to 1 minute. Transfer the bacon to a large mixing bowl. Add the ground beef, Worcestershire sauce, 1/2 teaspoon salt and 1/2 teaspoon pepper. Use your hand to gently work the bacon and seasonings into the ground beef. Divide the meat into 4 portions (6 to 7 ounces each). Loosely pack the meat into 4 thick patties, using your thumb to create a shallow dimple in the center of each. Sprinkle the outside of each patty with salt and pepper as desired. Preheat the grill and generously oil the grill grates. Place the patties on the grill and cook to the desired degree of doneness, 3 to 5 minutes on each side. Top each patty with a slice of American cheese and cover the grill to allow the cheese to melt, 30 seconds. Assemble the burgers and top with ranch, lettuce, tomato slices and red onion. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 54611,"Chipotle-Inspired Vegetarian Burrito Bowl 1 small onion, one half cut into thick wedges through the stem and the other half finely diced 1 medium poblano cl
3 tablespoons olive oil
1 chipotle pepper and 2 tablespoons adobo sauce (from one 7-ounce can chipotle peppers in adobo sauce)
2 cloves garlic
2 teaspoons low-sodium soy sauce 2 teaspoons tomato paste
1 teaspoon chili powder
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 14-ounce package extra-firm tofu, drained well
Brown rice, for serving Black beans, for serving Shredded romaine lettuce, for serving
Prepared pico de gallo, for serving Instructions: Preheat the oven to broil. Place the onion wedges and poblano on a rimmed baking sheet and rub with 1 tablespoon of the olive oil. Broil, turning several times with tongs, until the poblano has collapsed in on itself and the vegetables are charred, 6 to 8 minutes. Remove from the oven. When the poblano is cool enough to handle, remove and discard the skin, stem and seeds. Transfer the poblano to a blender. Add the charred onion wedges, chipotle pepper and adobo sauce, garlic, soy sauce, tomato paste, chili powder, vinegar, cumin, 1/2 cup water, 3/4 teaspoon salt and a few grinds of pepper. Blend until smooth, then set the poblano mixture aside. Cut the tofu crosswise into 1/4-inch-thick planks, then press the pieces between a couple paper towels to remove as much moisture as possible. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook until well browned, about 5 minutes per side. Transfer to a plate to cool.
Heat the remaining 1 tablespoon olive oil in the same skillet, then add the diced onions and cook, stirring occasionally, until tender, about 6 minutes. Using your hands, tear and crumble the tofu into very small pieces and add to the skillet. Cook, stirring to combine, until warmed through, about 2 minutes.
Add the poblano mixture and 1/2 cup water to the skillet and cook until it\u2019s bubbling all over and the tofu has absorbed some of the sauce, about 5 minutes. Add 1 to 2 more tablespoons water if the mixture gets too dry (it should be saucy). Taste and add more salt and pepper, if needed.
Serve over rice and beans and top with lettuce and pico de gallo. ","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]

" 54612,"Sweet Potato Pie 1 quart vegetable oil, for frying 2 cups self-rising flour or all-purpose flour 1/2 tablespoon salt 4 tablespoons sugar 1/4 pound (1 stick) margarine, melted 1/8 to 1/4 cup cold water 3 pounds sweet potatoes 1/4 pound (1 stick) margarine Cinnamon Nutmeg 3 teaspoons vanilla extract 1 1/2 cups sugar Instructions: In a one-gallon saucepot heat one quart of vegetable oil to 350 degrees F. To make the dough, mix the flour, salt, and sugar together and cut in the margarine by hand to create a coarse cornmeal texture. Then add the water until it is tacky. Roll the dough into a ball. Cut dough into ten equal pieces. Roll each piece of dough out on a floured surface to a diameter of 6-inches and about 1/8-inch thick. Set aside until you are ready to fill the dough. To make the filling, first peel the sweet potatoes. Then large dice the potatoes and put in a medium size saucepot. Add water to cover potatoes and bring to boil. Potatoes are done when fork tender. When sweet potatoes are finished boiling, drain well. In a food processor, while still hot, add the potatoes, margarine, cinnamon, nutmeg, vanilla, and sugar. Mix on medium speed until smooth. To assemble pies, put 1/4 cup of the filling in the center of a dough circle. Fold over in half and seal with water. Crimp edges with a fork to completely close. Place pies in oil once the temperature has reached 350 degrees F. (If temperature is below 350 degrees F the oil will absorb the margarine in the pie dough and cause it to be excessively greasy.) Pie should be cooked in 7 to 8 minutes and will have a golden brown color. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 54613,"Boozy Watermelon Pirate Ship One 18- to 20-pound seedless watermelon One 1-pint bottle dark rum 1 mango, peeled and cut into chunks 1 pineapple, peeled and cut into chunks 1 papaya, seeded, 2 long slices reserved and the rest cut into chunks Instructions: Set the watermelon on its side (stem ends facing left and right) and cut off a small flat piece of rind so the watermelon is stable. Use the screw top of the rum bottle to trace a circle on the top of the watermelon. Cut out the circle to make a hole exposing the flesh. Tilt the watermelon on its side and press the bottle into the watermelon all the way up to the neck. Turn the watermelon back so the bottle is facing downward. Put the watermelon on a tray and refrigerate until all the rum soaks in, 12 to 24 hours depending on the density of the watermelon. To make the ship: Cut off the top half of the watermelon in one piece lengthwise, just above the stem. Use a melon baller to scoop out as many balls as possible from the top and bottom halves of the melon and put them in a large bowl. Scrape the top and bottom halves down to the rind with a spoon. The bottom half of the melon will be your ship.
Use a paring knife to cut a notch about 1 inch deep and 3 inches wide on each side of the ship. Mark 4 evenly spaced portholes under each notch using an apple corer (don't press all the way through). Use a paring knife to cut out the marked circles.
Toss the chunks of mango, pineapple and papaya (reserving the slices) with the watermelon balls in the large bowl and fill the boat. (If there is a little fruit salad leftover, use it to refill the boat as your guests eat.) To make the sails: Cut the top half of the watermelon in half lengthwise and use the pieces to make sails. From the center most curved sections of the rinds cut out two 3-inch square sails. Cut two 2-inch sails and one 1 1/2-inch sail from the remaining rind pieces. Trim the backs of the sail to make them neat, but leave them thick. Thread 3 of the sails onto a 12-inch wood skewer in this order: a 3-inch sail on the bottom, 2-inch sail in the middle and 1 1/2-inch sail on the top. Thread the remaining 2 sails on an 8-inch wood skewer with the largest sail on the bottom. Stick the skewers with the sails into the fruit, putting the 3-sail mast in the back.
Use a paring knife to cut 4 small flags from the papaya slices. Stick a flag on the top of each skewer mast. Stick 2 toothpicks in the back of the boat and add a flag to each.
Refrigerate until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54614,"Grilled Pound Cake with Cream Cheese Glaze and Grilled Peaches 2 peaches, ripe but firm, halved 1 tablespoon vegetable oil 3 tablespoons sweet white wine, such as marsala wine 1 tablespoon granulated sugar 1/2 store-bought pound cake, sliced into 2-inch slices 4 tablespoons unsalted butter, melted 4 ounces cream cheese, at room temperature 1/4 cup powdered sugar 1 tablespoon orange zest 2 tablespoons fresh orange juice Instructions: For the grilled peaches: Prepare the grill to high heat. Lightly brush the cut sides of the peaches with the oil. Grill the peaches, cut-side down, until grill marks appear, about 3 minutes on each side. Boil the wine and granulated sugar in a small saucepan. Transfer the peaches to a small dish and spoon the wine mixture over the peaches. Set aside, about 15 minutes. For the grilled pound cake: Preheat the grill to high heat. Lightly brush each slice of the cake with the butter on both sides. Place the cake on the grill and cook, about 2 minutes each side. Rotate each cake slice a quarter turn after 1 minute to create a crosshatch of grill marks. For the cream cheese glaze: Combine the cream cheese, powdered sugar, zest and orange juice in a medium bowl. Beat until smooth using a fork or electric mixer. Spread the cream cheese glaze on the grilled pound cakes. Place the grilled peaches on top. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 54615,"Straw and Hay Pasta 1 tablespoon olive oil 1 tablespoon butter 1/2 cup finely minced onion 4 ounces prosciutto, julienne 1 cup heavy cream Salt Freshly ground black pepper 1 cup fresh peas 6 ounces fresh egg fettuccine 6 ounces fresh spinach fettuccine 1/2 cup grated Parmesan Instructions: In a large stockpot, bring salted water to a rapid boil. In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat. Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 54616,"Southwestern Salsa and Spicy Corn Chips 1 (24-ounce) jar chunky salsa 3 tablespoons chopped fresh cilantro leaves 3 scallions, white and green parts, chopped 2 teaspoons Southwestern dry marinade mix (from a packet) 1 (18-ounce) bag restaurant-style tortilla chips Vegetable oil cooking spray 1 (1.25-ounce) packet Tex-Mex taco seasoning Instructions: Preheat oven to 350 degrees F. In a medium bowl, combine salsa, cilantro, scallion, and Southwestern marinade mix. Set aside. Working in batches, pour a single layer of chips on baking sheet. Very lightly coat with vegetable oil spray. Lightly sprinkle with taco seasoning. Bake for 5 minutes. Repeat until all chips are seasoned. Serve chips on a large platter with a bowl of the Southwestern Salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 54617,"Pork Roast Rub 2 tablespoons chicken bouillon 1 tablespoon garlic powder 1 teaspoon black pepper 1 teaspoon cooking oil 1 (4 to 5-pound) Boston butt, boneless Instructions: In a small bowl, mix together the bouillon, garlic powder, and pepper to create the rub. Next, squirt the pork roast with some oil and liberally apply the rub to all sides of the roast. Cover the pork roast and let it sit overnight in the refrigerator. Preheat your smoker using pecan wood to 225 degrees F. Place the roast into the smoker and cook for about 4 hours. Remove the roast from the smoker and wrap it tightly in aluminum foil. Place the pork roast inside a 225 degree F oven until the internal temperature reaches 200 degrees F. Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 54618,"From the Pantry: Chocolate, Peanut Butter and Corn Chip Chow 2/3 cup semisweet chocolate chips 2/3 cup peanut butter 8 tablespoons (1 stick) unsalted butter, melted 1/4 cup unsweetened cocoa powder 1/4 teaspoon kosher salt 8 cups corn chips, such as Fritos 3 cups confectioners' sugar Instructions: Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl. Microwave in 30-second increments, stirring in between, until smooth. Put the corn chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated. Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, tightly seal the bag and toss to coat well. Store in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 54619,"Shaved Brussels Sprout and Kale Slaw with Pecorino and Toasted Hazelnuts 1/2 cup skinless hazelnuts 8 ounces Brussels sprouts 1 small bunch kale (about 4 cups lightly packed leaves) 1 small Granny Smith apple 6 tablespoons olive oil 3 tablespoons champagne vinegar 1/2 teaspoon Dijon mustard Kosher salt and freshly cracked black pepper 1/3 cup grated Pecorino Instructions: Preheat the oven to 375 degrees F. Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes. Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices. To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]

" 54620,"Fresh Fruit Dessert 1 fresh medium pineapple 3 large mangoes 3 oranges Instructions: Peel and cut up pineapple, mango and orange. Put all the fruit neatly in a bowl and serve. ","[Sweet White Wines, Moscato, Vinho Verde]" 54621,"Indian-Spiced Bbq Ribs 2 tablespoons olive oil 1 large Spanish onion, coarsely chopped 6 cloves garlic, coarsely chopped 1 tablespoon grated fresh ginger 1 tablespoon ground cumin 1 tablespoon ground coriander 1 teaspoon freshly ground pepper 1/2 teaspoon cardamom 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1 large can plum tomatoes and juices 1 cup water 1/4 cup light brown sugar 3 tablespoons tamarind paste 1 serrano pepper, coarsely chopped 1/4 cup coarsely chopped cilantro Salt and freshly ground pepper 4 racks pork ribs (3 pounds each) 1/4 cup olive oil Salt and freshly ground pepper Instructions: Heat olive oil in a large saucepan over medium-heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and serano and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro and place in a food processor, process until smooth. Season with salt and pepper, to taste. Let cool. For the ribs: Preheat grill to medium-low heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender, turning every 10 minutes. During last 15 minutes of grilling, baste with some of the bbq sauce. Remove from the grill and immediately brush with more bbq sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54622,"Roasted Sarandeado-Style Whole Snapper 8 tablespoons (1 stick) cold unsalted butter, cubed, divided 1 1/2 to 2 pounds whole Thai snapper, cleaned, head and tail intact Salt and freshly ground black pepper 1 tablespoon garlic powder 1 tablespoon tomato bouillon 1 teaspoon bottled hot sauce (recommended: Huichol) 2 limes, halved, plus additional for serving 1 orange 6 (6-inch) corn tortillas Instructions: Preheat the oven to 350 degrees F. Line a large baking sheet with foil and dot with 2 tablespoons butter. Butterfly the fish by cutting almost in half horizontally and opening like a book. Carefully cut and remove the spine. Place the fish, skin-side down, on the foil. Roll up the edges of the foil to come close to the edge of the fish to prevent the juices from spilling onto the baking sheet. Sprinkle the fish with salt and pepper. Sprinkle the fish with the garlic powder and then with the tomato bouillon. Drizzle the fish with the hot sauce and then squeeze the limes over. Cut and squeeze the orange juice all over the fish. Then, using the flesh side of the orange, brush the fish all over to form a wet paste on top of the fish. Dot the fish with the remaining butter. Bake the fish until just cooked through, about 15 minutes. Turn on the broiler and broil until browned, 8 to 10 minutes. Serve with warm tortillas to make tacos and lime wedges for squeezing over the fish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 54623,"Cornbread Chili Casserole 1 tablespoon vegetable oil 1 medium onion, chopped
1 1/2 pounds lean ground beef
1 1/2 cups salsa (mild, medium or hot) 1 12-ounce bag frozen white shoepeg corn, thawed
1/4 cup vegetable broth
2 tablespoons hot Mexican chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground pepper 3 8.5-ounce boxes corn muffin mix (preferably Jiffy)
1 1/2 cups whole milk
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup sour cream
Instructions: Preheat the oven to 375?. In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saut until soft, about 5 minutes. Add the ground beef to the onion and saut, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture to a 9-by-13-inch baking dish, smoothing it into an even layer. In a large bowl, mix together the corn muffin mix with the milk. Spread it thinly over the chili mixture. Bake until golden brown on top, 30 to 40 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Serve with the cheddar and sour cream. ","[Zinfandel, Tempranillo, Malbec, Garnacha]" 54624,"Oven Roasted Cauliflower 1 large cauliflower, about 2 pounds, cut into 1 1/2-inch flowerets 1/3 cup extra-virgin olive oil 2 1/2 tablespoons lemon juice 1 1/2 teaspoons finely chopped fresh rosemary leaves 1 1/4 teaspoons kosher salt 1/2 teaspoon fresh cracked white pepper 1 1/2 teaspoons minced garlic Instructions: Preheat the oven to 375 degrees F. In a large bowl, combine all of the ingredients except the garlic. Toss to mix well and place in a large baking dish or shallow roasting pan. Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30 to 35 minutes. During the last 5 minutes of cooking, stir the garlic into the pan. Remove the pan from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54625,"Shad Roe Pan Fried with Bacon 1 cup instant flour Salt and pepper 2 pair shad roe 2 tablespoons vegetable oil 2 tablespoons butter Juice of one lemon 1/4 cup chopped parsley 8 slices warm, cooked apple wood smoked bacon Instructions: In a shallow bowl, combine flour, salt and pepper. Dredge roe in seasoned flour. In a saute pan over medium heat, heat oil until hot. Add roe to pan and cook top side (side without vein) until well browned. Reduce heat, turn roe over, and continue to cook on second side until well browned and almost firm. Cover pan slightly to avoid dangerous splattering. Remove roe and blot on paper. Return saute pan to heat. Add butter, let melt, and cook until brown. Add lemon juice, allow to sizzle, and add chopped parsley. Plate roe and drizzle lemon butter over top. Serve smoked bacon on top of roe.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54626,"Garlic-Mustard Grilled Beef Skewers One 2-pound beef tenderloin, halved and cut into 1-inch slices Garlic-Mustard Glaze, recipe follows 4 cloves garlic, finely chopped 1/4 cup grainy mustard 2 tablespoon Dijon mustard 2 teaspoons Spanish paprika 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon low-sodium soy sauce 2 tablespoons white wine vinegar 1 tablespoon honey Instructions: Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve. Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 54627,"Greens on Greens 2 cups arugula, about 3 handfuls 1 lemon, zested and juiced 3 tablespoons pine nuts Salt Freshly ground black pepper 1 small garlic clove 1/4 cup extra-virgin olive oil 1/4 cup grated Parmigiano-Reggiano, a handful 1 head radicchio, cored and chopped 2 hearts romaine lettuce, chopped Instructions: Place the arugula, lemon zest and juice, pine nuts, salt and pepper, to taste, and the garlic in the bowl of a food processor and pulse to grind. Let 'er rip and add the extra-virgin olive oil in a slow steady stream. Once all the oil is in, add the cheese and pulse to combine. Arrange the radicchio and romaine in a salad bowl, top with dressing and toss to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54628,"Shepherd's Pie 2 tablespoons unsalted butter 1 small onion, finely chopped
1 rib celery, finely chopped
2 medium carrots, cut into 1/2-inch pieces
1 teaspoon chopped fresh thyme 2 pounds ground beef chuck
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups beef stock
2 tablespoons Worcestershire sauce
2 tablespoons chopped flat-leaf parsley
1 cup frozen peas, not thawed
2 pounds russet potatoes (about 2 large), peeled and halved Kosher salt
1/3 cup heavy cream
1 stick unsalted butter 1 cup shredded sharp orange cheddar cheese
Instructions: Special equipment: eight 6- to 8-ounce ramekins For the stew: Melt the butter in a large skillet over medium-high heat. Add the onion, celery, carrot and thyme, and cook, stirring occasionally, until the onion and celery soften, 2 minutes. Add the ground beef, salt and pepper, and cook, stirring and breaking up any clumps, until brown, about 5 minutes. Stir in the tomato paste and then evenly sprinkle the flour over the meat mixture; stir to coat. Add the beef stock and Worcestershire, and bring to a simmer. Lower the heat to medium and simmer, stirring occasionally, until the most of the liquid has evaporated and the carrots are tender, about 10 minutes. Stir in the parsley and peas, and season again with salt and pepper if needed. For the mashed potatoes: Put the potatoes in a large pot; cover with cold water by 2 inches and add a big pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are easily pierced with a paring knife, 20 to 25 minutes. Drain, then pass the potatoes through a ricer and return them to the dry pot. In the microwave or a small pot, warm the cream along with the butter and some salt; pour into the potatoes, and mix well incorporated and the potatoes are very smooth. Season with salt and pepper. Fold in the cheddar. Finish the shepherd's pies: Preheat the oven to 400 degrees F. Divide the stew evenly among eight 6- to 8-ounce ramekins. Place the ramekins on a parchment-lined baking sheet. Using a re-sealable bag fitted a 1/2-inch star tip, pipe dollops of mashed potatoes around the top of each ramekin until the stew is covered. Bake until the potatoes are golden brown in spots and the meat mixture is bubbling, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54629,"Curry Chicken with Coconut Peas and Rice 6 bone-in skinless chicken breasts 1/4 cup olive oil, plus more for drizzling 1/4 cup curry powder
1 tablespoon onion powder
1 teaspoon cayenne
2 tablespoons minced garlic
Kosher salt 1 large white onion, sliced
2 Yukon gold potatoes, skin on, 1/2-inch diced 2 1/2 cups chicken stock
2 tablespoons unsalted butter 2 cups parboiled rice 2 cups coconut milk
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon fresh thyme leaves, finely chopped
2 bay leaves
1 can chickpeas, drained and rinsed
Kosher salt
Instructions: For the chicken: Drizzle the chicken breasts with some olive oil in a large bowl. Mix the curry powder, onion powder and cayenne together in a small bowl. Rub the chicken breasts with the seasoning mixture. Add the minced garlic to the chicken, mixing so the garlic is distributed throughout the chicken. Marinate the chicken, spices and garlic together for 30 minutes. Heat a large Dutch oven over medium-high heat and add 1/4 cup olive oil. Sprinkle the chicken with kosher salt and sear it, in batches, until golden brown on each side. Remove the chicken to a plate. Add the sliced onions and diced potatoes and saute until the onions turn translucent, about 5 minutes. Then add the chicken back in along with the chicken stock. Bring to a boil and lower to a simmer. Cover and simmer until the chicken is cooked through, 45 minutes to an hour. For the rice: Melt the butter in a medium saucepan over medium-high heat. Then add the rice, coconut milk, granulated garlic, onion powder, thyme, bay leaves and 2 cups water. Cook, uncovered, until the rice begins to peek through and begins to absorb the moisture. Then, stir in the chickpeas. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes. Season with salt. Serve the chicken curry over the coconut peas and rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54630,"Crispy Chicken 2 Ways 1 poblano pepper 7 slices stale whole wheat bread 1 garlic clove 2 tablespoons olive oil (30 milliliters) Kosher salt and freshly ground black pepper 1/2 cup feta cheese, crumbled (about 50 grams) 4 boneless, skinless chicken breasts 1/2 cup all-purpose flour (65 grams) 1/4 cup mayonnaise (60 milliliters) 2 eggs Instructions: Using a pair of metal kitchen tongs or a fork, hold the pepper over the flame of a gas burner until well charred, turning occasionally. Alternatively, char the pepper under your broiler set to high, turning occasionally until charred. Transfer to a small bowl and cover with plastic or a plate to seal in the steam and set aside. Tear the bread into small pieces and roughly chop the garlic. Add both to the bowl of a food processor fitted with a steel blade and pulse until the mixture is finely ground into breadcrumbs. Add the olive oil, season with salt and pepper and pulse to combine. Heat a large skillet over medium-high heat and add the breadcrumb mixture. Toast, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a shallow dish and spread into a thin layer to cool completely. Meanwhile, peel the charred skin off of the pepper, finely dice and add it to a small bowl along with the crumbled feta. Mix well to combine and set aside. Preheat the oven to 375 degrees F (190 degrees C) and set out two baking sheets. Prepare the chicken by removing the tender from each and slicing two of the breasts into four or five long pieces that are about the same size as the tenders. Slice a pocket into the side of the two remaining chicken breasts and stuff each with the pepper and feta mixture. Scatter the flour into a shallow dish. Season with salt. Beat the mayonnaise and eggs together in a separate shallow dish. Set up a breading station with the flour, egg mixture and toasted breadcrumbs. Dredge the tenders by coating in flour, dipping in the egg and finally pressing into the breadcrumbs to coat. Continue with the rest of the tenders, placing the coated pieces onto one of the baking sheets, leaving space between each. Coat the stuffed chicken breasts as you did the tenders, being careful not to let any of the stuffing fall out, and place onto the second baking sheet. Place both the tenders and the stuffed chicken breasts into the oven, placing the stuffed breasts onto the lower shelf if needed for space. Bake until cooked through to 165 degrees F (75 degrees C), 20 to 25 minutes for the tenders and 25 to 30 minutes for the stuffed breasts. Allow the chicken to rest for 3 to 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54631,"Bone-In Pork Roast with Broccoli Rabe, Sweet Italian Sausage, and Roasted Peaches 1 center-cut bone-in pork roast, about 5 pounds 1 gallon water 1 cup kosher salt 1 cup brown sugar 1 tablespoon whole peppercorns 1 bunch fresh thyme, divided Salt and freshly ground black pepper Olive oil 4 carrots, peeled 1 head garlic, split 1 onion, halved 2 shallots, halved 1 pound sweet Italian sausage 2 garlic cloves, slivered Pinch red pepper flakes Pinch fennel seed 1 1/2 pounds broccoli rabe, trimmed 2 cups chicken stock 2 tablespoons balsamic vinegar 1 tablespoon honey 1 tablespoon whole mustard seed 2 tablespoons fresh tarragon 1 dozen peaches 2 cups apple juice 1 tablespoon butter Instructions: Have butcher cut the chine bone in between each rib of the pork roast to make carving easier. Leave the fat cap on for added moisture and flavor. Line a large stockpot or bucket with a plastic bag. Pour water into the bag and dissolve salt and brown sugar. Add peppercorns and a few thyme sprigs. Place the pork roast in the bag of brine. Tie the bag closed so the pork is submerged. Refrigerate for 6 hours, the brine will tenderize the meat. Remove pork from the brine and dry thoroughly with paper towels. Preheat oven to 400 degrees F. Lay thyme sprigs all over the pork roast, season with salt and pepper, then secure with butcher's twine to help hold the shape. Coat a roasting pan with a little olive oil and set on 2 burners over high heat until almost smoking. Sear the pork, fat side down, until caramelized. Turn the roast to brown all sides, this should take about 10 minutes. To flavor the pork drippings, scatter carrots, garlic, onion, shallots and more thyme sprigs in the pan, then transfer the roast to oven. Roast until a meat thermometer inserted in the thickest part of the roast registers 150 degrees F, approximately 1 hour. Heat olive oil in a large deep skillet over medium heat. Brown the sausage links on all sides until cooked through. Remove the links from the pan and slice on a bias. Add slivered garlic, red pepper flakes and fennel seed, stir to incorporate. Return the sausage back to the pan, along with broccoli rabe and chicken broth. Saute with the stock for 5 minutes until the rabe is wilted. Whisk together balsamic vinegar, honey, mustard seed, tarragon, and about 1/4 cup olive oil. Slice peaches in half lengthwise and remove pits. Pour the marinade over the peaches, tossing to coat. Place peaches cut side down in a baking pan and roast for 12 to 15 minutes until soft. Remove the pork to a cutting board and let it rest while preparing the pan sauce. Discard the aromatic vegetables from the roasting pan, set pan on 2 burners over medium heat. Deglaze with apple juice, scraping up the brown bits stuck to the bottom of the pan. Reduce by a third. Season with salt and pepper; whisk in butter to smooth out. Cut the twine and carve the roast. Serve family style on a platter with broccoli rabe, sausage, and roasted peaches. Drizzle sauce over meat before serving. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 54632,"Corned Beef Hash with Poached Eggs 2 cups roughly chopped boiled red-skinned potatoes 2 cups diced cooked corned beef 1/4 cup corned beef cooking liquid or chicken broth 1/2 medium yellow onion, grated 1/2 clove garlic, mashed with a fork 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon whole-grain mustard 1/4 teaspoon dried thyme Pinch nutmeg Freshly ground black pepper 1/4 cup plus 1 tablespoon unsalted butter 4 cups cold water 1/2 cup distilled white vinegar 1/2 teaspoon kosher salt 8 large eggs Instructions: In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours. Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer. Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more. To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. Divide the hash among plates and top with the poached eggs. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54633,"Grilled Onion Salad with Sherry Vinaigrette 1/4 cup Sherry wine vinegar 2 tablespoons fresh lemon juice 2 teaspoons grated lemon peel 1 tablespoon chopped fresh oregano 1/2 cup olive oil 2 red onions, cut into wedges, stem end attached 4 cups mesclun 3/4 cup soft fresh goat cheese 1/4 cup chopped fresh mint Instructions: Prepare barbecue or preheat broiler. Whisk vinegar, lemon juice, lemon peel and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Brush onions on both sides with some of dressing. Season onions with salt and pepper. Grill onions until lightly charred and tender, turning occasionally, about 12 minutes. Transfer to plate and cool. Toss greens with remaining dressing. Transfer to serving bowl. Arrange onions on top. Sprinkle with goat cheese and mint and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 54634,"Salade Nicoise 1 head romaine lettuce, cut into bite-size pieces 4 eggs, hard-boiled Two 5-ounce cans good quality light tuna in oil, drained 2 green onions, chopped 1 tomato, seeded and chopped 1/2 pound green beans, blanched 2 large red potatoes, cubed and boiled Kosher salt and freshly ground black pepper Lemon-Olive Vinaigrette, recipe follows 1 teaspoon Dijon mustard 1/2 lemon, juiced 1/2 teaspoon vinegar (recommended: white wine vinegar) 1/4 cup olive oil 1 tablespoon chopped fresh thyme 1/2 cup briny olives from salad bar, chopped (recommended: nicoise) Kosher salt and freshly ground black pepper Instructions: On a large platter, place the romaine lettuce and top decoratively with the rest of the ingredients. Season with salt and pepper, to taste. Drizzle with Lemon-Olive Vinaigrette and serve. In a small bowl, whisk together the mustard, lemon juice, and vinegar. Drizzle in the olive oil and whisk to create an emulsion. Add the thyme, olives, and salt and pepper, to taste. Let sit at least 10 minutes to marry the flavors. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54635,"The William Tell Crepe Crepe Batter: 4 eggs 1 cup whole milk 1/2 teaspoon salt
1 1/2 cups all-purpose flour 4 tablespoons salted butter, melted Apple Filling: 4 tablespoons salted butter 1/2 cup sugar
6 Granny Smith apples, peeled, cored and sliced
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 lemon, juiced
Caramel Sauce: 1 cup sugar 1/2 vanilla bean 8 tablespoons salted butter
1/2 cup heavy cream
1 teaspoon salt
Instructions: For the crepe batter: In stand mixer, mix the eggs, milk, salt and 1 cup water until frothy. Add the flour; mix until thoroughly incorporated and free of lumps. Scrape the sides of the bowl and then add the melted butter; mix for 30 seconds. Let stand for 12 hours or overnight to allow the gluten to relax. For the apple filling: Heat a pot over medium heat. Add the butter and sugar. Once the butter has melted, add the sliced apples and cook until soft, 7 to 9 minutes. Stir in the cinnamon, vanilla and lemon juice. Set aside to cool. For the caramel sauce: Heat a small saute pan over medium-high heat. Add the sugar and the vanilla bean; cook, stirring continuously, until the sugar liquefies and turns reddish brown. Add the butter, stirring until fully incorporated, 2 minutes. Slowly drizzle in the cream; boil for 1 minute. Remove from the heat and add the salt. Set aside to cool before using the sauce will thicken upon cooling. Assembly: Preheat a crepe plate to 200 degrees F or heat a crepe pan over low heat. Spin 1/2 cup of the batter on the crepe plate. Cook for 1 minute. Flip, and add 3/4 cup of the apple filling to the crepe. Cook for 2 minutes, then fold the crepe over into a half moon. Cook for another 2 minutes and then fold into thirds. Drizzle some caramel sauce over the crepe and serve. Repeat with the remaining batter. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 54636,"Bacon Roll-Ups 1/2 pound bacon (approximately 10 slices) 8 ounces cream cheese, softened 2 scallions, thinly sliced Freshly ground black pepper 5 slices white bread Toothpicks Instructions: Slice bacon in half to form twenty strips. In a small bowl combine softened cream cheese with sliced scallions and pepper. Remove crusts from bread. Line up 4 slices of bacon, slightly overlapping to form a square. Using a rolling pin, flatten the bread. Place the bread slice on top of the bacon. Spread the bread with the cream cheese mixture. Roll up bread and bacon as you would a rug. Secure with 4-5 toothpicks about an inch apart. Assemble remaining roll ups and place on baking sheet. Freeze until firm. Slice rollups into 4-5 pieces each secured with toothpick. Either refrigerate or freeze until ready for use. Preheat oven to 425 degrees. Place roll-ups on broiler pan so that fat collects in bottom pan. Bake until crisp, about 20-30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54637,"Asian Sloppy Joes One 15-ounce can tomato sauce 1/4 cup low-sodium soy sauce 1/4 cup light brown sugar 2 tablespoons tomato paste 2 tablespoons cider vinegar 1 teaspoon chopped garlic 1 teaspoon chopped ginger 1 teaspoon hot sauce 2 teaspoons canola oil 1 medium yellow onion, diced 1 green bell pepper, seeded and diced 1 pound ground pork Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 small head green cabbage 4 hamburger buns, toasted Instructions: For the sauce: In a bowl, whisk together the tomato sauce, soy sauce, brown sugar, tomato paste, vinegar, garlic, ginger and hot sauce until blended. Reserve 1/2 cup for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Set the rest of the sauce aside.
For the sloppy joes: In a large skillet over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they are soft, about 5 minutes. Push the vegetables to one side of the pan and add the ground pork. Break up any lumps and sprinkle with salt and pepper. Cook until the pork is lightly browned, about 5 minutes. If there is a lot of fat in the pan, spoon some of it out and discard.
Add the sauce to the pan, bring to a simmer and cook until the pork mixture has thickened but is still a bit loose, about 15 minutes. Reserve 1 cup of the mixture for the Round 2 Recipe Stuffed Cabbage Rolls, or another use.
To serve, remove 2 leaves from the cabbage, roll them up like a cigar and slice into very thin strips. Reserve the remaining cabbage for the Round 2 Recipe Stuffed Cabbage Rolls, or another use. Divide the sloppy joe mixture onto the hamburger buns. Garnish with the sliced cabbage. Top with the bun tops and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54638,"Portuguese Fisherman's Shrimp and Chorizo 1 tablespoon extra-virgin olive oil 8 ounces chorizo, casing removed and chopped 1 starchy potato, peeled and chopped 1 medium onion, chopped 1 carrot, peeled and chopped 3 to 4 cloves garlic, chopped or thinly sliced 1 Fresno or Holland pepper, thinly sliced 2 tablespoons chopped fresh thyme 1 bay leaf 1 small bunch flat-leaf kale, leaves stripped and chopped Freshly grated nutmeg 1 (15-ounce) can chick peas, drained 1 (15-ounce) can diced tomatoes or diced tomatoes with chiles 3 cups chicken stock Kosher salt and freshly ground black pepper 1 1/2 pounds medium shrimp, deveined and stemmed Juice of 1 lemon Portuguese rolls, for serving Instructions: Heat 1 tablespoon extra-virgin olive oil in a Dutch oven or soup pot over medium-high heat, add the chorizo and render 2 minutes. Then add the potato, onion, carrot, garlic, cl pepper, thyme, and bay leaf, soften 5 to 6 minutes. Wilt in the kale and season with a little nutmeg. Stir in the chickpeas, tomatoes, and stock into the pot, bring to a low boil and season with salt and pepper, if necessary. Cool and store for make-ahead meal. Heat the chorizo and vegetable sauce base to a low boil, when ready to serve. Add the shrimp and cook until pink and firm. Add the juice of 1 lemon and turn off the heat. Serve the shrimp and chorizo in shallow bowls garnished with a drizzle of extra-virgin olive oil, and warm Portuguese rolls alongside. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 54639,"Chocolate Coconut Candy 32 ounces bittersweet chocolate, tempered, see How to Temper Chocolate, method follows 13 1/2-ounce can or 500 grams unsweetened coconut milk 1/4 cup plus 1 tablespoon or 100 grams corn syrup 1/4 cup or 50 grams Malibu coconut rum 1/4 cup or 50 grams rum 7 1/3 cups or 1250 grams white chocolate, chopped 2 cups plus 2 tablespoons plus 2 teaspoons or 187.5 grams shredded unsweetened coconut Instructions: Use a ladle to fill the plastic chocolate candy mold of your choice ( I used a small Bon Bon shape), with the tempered bittersweet chocolate. Tap the mold on the counter to encourage the air bubbles to depart. When the mold is full, empty it into the bowl of chocolate. The inside of each cavity should be evenly coated with chocolate. Scrape the mold clean with an offset spatula 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 again, with a chef's knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat with as many candy molds as you would like. For the filling: Place the coconut milk in a pan and bring to a boil. Stir in the corn syrup, coconut rum and rum. Place the white chocolate and in a large mixing bowl. Pour the hot coconut milk over the chocolate in the bowl and mix thoroughly. Stir in the shredded coconut. Allow the mixture to come to room temperature (though it should still be soft enough to pipe). Place the mixture in a piping bag and fill each chocolate cavity with the coconut mixture, to just shy of the top of the cavity. Allow this to set until the mixture hardens, about 2 hours. Use an offset spatula to cover the openings of each cavity with more tempered bittersweet chocolate. When the chocolate has begun to set, use an offset spatula to scrape away the excess chocolate. Allow the chocolate to set completely. Overturn the mold and give it a quick rap on the counter. The chocolates will release from the mold. They are ready to serve. Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres. ","[Rioja, Pinot Noir, Merlot, Cabernet Sauvignon]" 54640,"Taco Soup 2 tablespoons olive oil 1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef
Kosher salt and freshly ground black pepper
2 heaping tablespoons tomato paste
1 heaping tablespoon taco seasoning
One 15-ounce can black beans, undrained
One 15-ounce can fire-roasted corn, undrained
One 15-ounce can tomatoes with green chiles
2 cups vegetable stock
Hot sauce, to taste 1 cup shredded Cheddar 1 cup sour cream
1/4 cup fresh cilantro leaves
Yellow corn chips
Instructions: Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine. Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed. Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips. ","[Syrah, Malbec, Tempranillo, Garnacha]" 54641,"Orange Glazed Love (Cornish) Hen 2 cups orange juice 1/2 cup soy sauce 1/4 cup Dijon mustard 1/2 cup honey 1/4 cup onion, small diced 2 tablespoons ginger, grated Kosher salt Freshly ground black pepper 2 tablespoons olive oil 1 tablespoon Dijon mustard 1 lemon, zested, juiced 1 orange, zested, juiced 2 garlic cloves, peeled, chopped 1 teaspoon kosher salt Freshly ground black pepper 2 Cornish hens, split, backbones removed Instructions: Put all the sauce ingredients into a saucepan. Over medium heat bring it to a boil, and then reduce to a simmer for 1/2 hour. At the same time mix the marinade together, and rub it all the over hens. Marinate for at least 1 hour. Roast hens in a preheated 375 degree F oven for 25 minutes, and then brush with sauce. Finish the hens on a preheated grill for another 7 minutes, turning and brushing with more sauce to glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54642,"Crab Dip One 8-ounce package cream cheese, at room temperature 1/2 cup mayonnaise
1/2 cup sour cream
1/3 cup heavy cream, at room temperature 1 cup shredded Asiago cheese
1 tablespoon lemon juice 1 teaspoon hot sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon seafood seasoning, such as Old Bay 1 1/2 cups shredded white Cheddar One 16-ounce container claw crab meat, picked through for shells
Crackers, bread or tortilla chips, for serving Instructions: Preheat the oven to 400 degrees F. In a large bowl, mix together the cream cheese, mayonnaise, sour cream and heavy cream until smooth. Stir in the Asiago, lemon juice, hot sauce, salt, pepper, seafood seasoning and 1/2 cup of the Cheddar until well combined. Fold in the crab meat. Transfer to a 1-quart baking dish and sprinkle with the remaining Cheddar. Bake until browned and bubbling, 30 to 35 minutes. Serve with crackers, bread or tortilla chips! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54643,"Roasted Balsamic-Glazed Chicken 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons herbes de Provence 1 medium lemon, juiced and halves reserved 1 (5 to 6-pound) roasting chicken 4 sprigs rosemary 8 cloves garlic 1 thinly-sliced white onion 4 fennel bulbs Instructions: Preheat the oven to 350 degrees F. Combine the vinegar, oil, salt, pepper, herbes de Provence, and lemon juice in a bowl, whisking until emulsified. Pour over the chicken, taking care to completely coat it. Insert the reserved squeezed lemons, plus the rosemary and garlic into the cavity. Layer the onions in a roasting pan and place the chicken on top. Slice the fennel in half lengthwise and surround the chicken with it, cut side down. Put the chicken in the oven and immediately reduce the temperature to 250 degrees F and roast for 1 1/2 to 2 hours, basting occasionally. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 54644,"Mini Chocolate Amaretti Cakes Butter-flavored nonstick cooking spray 3/4 cup bittersweet chocolate or semisweet chocolate chips 1 cup slivered almonds 1 cup baby amaretti cookies (about 2 ounces) 1 stick (1/2 cup) unsalted butter, room temperature 2/3 cup sugar 2 teaspoons grated orange zest 4 large eggs Unsweetened cocoa powder, for sifting Special Equipment: mini cupcake pans Instructions: Preheat the oven to 350 degrees F. Spray mini cupcake pans with the nonstick spray. Refrigerate. Microwave the chocolate until melted and smooth, stirring every 20 seconds, for about 1 minute. Combine the almonds and cookies in processor. Pulse until the almonds and cookies are finely ground. Transfer the nut mixture to a medium bowl. Add the butter and sugar to the processor and blend until creamy and smooth. Add the grated orange zest and pulse briefly, until incorporated. Add the eggs 1 at a time. Blend until the eggs are incorporated. Clean the sides of the mixing bowl and blend again. Add the nut mixture and melted chocolate. Pulse until blended. Clean the sides of the bowl. Blend again. Pour the batter into the prepared pans. Bake until the center puffs and a tester inserted into the center of the cake comes out clean, about 8 to 10 minutes. Cool in the pans for 10 to 15 minutes. Transfer mini cakes to a platter. Sift the cocoa powder over and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54645,"2-Ingredient Cupcakes One 15.25-ounce box spice cake mix One 15-ounce can pumpkin puree 2 cups powdered sugar 1 cup whipped cream cheese
Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan with paper liners and set aside. Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean, 12 to 17 minutes. Let cool completely. For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54646,"Chicken Cacciatore Subs 4 pieces boneless skinless chicken breast, 6 to 8 ounces each Extra-virgin olive oil, for drizzling, plus 2 tablespoons Grill seasoning blend, or salt and pepper 4 sub rolls, split 2 cloves garlic, cracked away from skins 1 teaspoon red crushed pepper flakes 2 large portobello mushroom caps, sliced 1 green bell pepper, seeded and sliced 1 large onion, white or brown skinned, sliced 1 teaspoon dried oregano, 1/3 palm full 1/2 cup dry red wine or stock -- chicken or beef flavor 1 (14-ounce) can, crushed tomatoes 2 to 3 tablespoons chopped flat-leaf parsley 1/3 pound deli sliced provolone Instructions: Heat a grill pan or large skillet. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper. Grill or pan-fry 6 minutes on each side. Heat broiler, lightly toast rolls on cookie sheet and remove. Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce. Pile chicken and veggies into sub rolls and cover with sliced provolone. Melt cheese under hot broiler. Serve. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 54647,"Kelsey's Chocolate Popcorn Brittle 1/2 cup sugar 1/2 cup honey 1/2 cup crunchy peanut butter 1/2 teaspoon pure vanilla extract 10 cups popped popcorn Salt, optional 6 ounces semisweet chocolate, melted 6 ounces white chocolate, melted 1 cup salted pretzels, crushed Instructions: Mix the sugar and honey in a small saucepan and bring to a boil. Let simmer for 2 minutes. Remove from the heat and mix in the crunchy peanut butter. Continue to stir until the peanut butter is smooth, and then add the vanilla. In a large mixing bowl, add the popped popcorn. If desired, lightly salt the popcorn. Pour the warm peanut butter mixture over the popcorn and stir with a long-handled wooden spoon until completely coated. On a baking sheet lined with wax paper, pour the coated popcorn and distribute evenly. Drizzle with the melted semisweet chocolate, and then drizzle with the white chocolate. Sprinkle the crushed pretzels over the warm popcorn. Allow the chocolate to set about 20 minutes (or speed up the process by placing the baking sheet in the refrigerator). Once the popcorn is set, serve in a large serving bowl. Store tightly covered. ","[Chardonnay, Riesling, Moscato, Port]" 54648,"Greek Grilled Chicken with Green Beans 4 skinless, boneless chicken breasts (6 to 8 ounces each) 1 tablespoon garlic powder 1 tablespoon dried oregano Kosher salt and freshly ground pepper 1 1/4 pounds green beans, trimmed 1 pint cherry tomatoes 3 cloves garlic, smashed 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 2 tablespoons red wine vinegar 1/4 cup chopped fresh dill 1/2 cup crumbled feta cheese (2 to 3 ounces) Instructions: Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, until marked and cooked through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10 to 12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss. Divide the chicken and vegetables among plates. Top the vegetables with the cheese. Drizzle with more olive oil. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 54649,"The Best Garlic Bread 1 1/2 sticks (12 tablespoons) unsalted butter 4 cloves garlic, finely chopped
1 large soft Italian or French loaf
1/4 cup grated Parmesan
Kosher salt
2 tablespoons flat-leaf parsley leaves, finely chopped
Instructions: Arrange a rack in the center of oven and preheat to 450 degrees F. Melt the butter in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until the butter is golden and the garlic is very fragrant, about 3 minutes.
Slice the bread in half lengthwise. Liberally brush the crust with the garlic butter. Turn the bread cut-side up. Slice each loaf crosswise at 2-inch intervals without cutting all the way through, making \pull-apart\ garlic bread. Liberally brush the cut sides of the bread with more garlic butter, spreading any remaining garlic evenly over top. You should use all the garlic butter. Carefully transfer the bread to a rimmed baking sheet.
Sprinkle the loaves with the Parmesan and a pinch of salt and bake until the edges of the bread are a deep golden brown, 10 to 15 minutes. Top with the parsley. Serve warm.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 54650,"Spicy Chopped Salad 2 cups giardiniera Italian hot pickled vegetable salad (pepperoncini, cauliflower, carrots and celery) drained, available on Italian foods aisle, chopped 2 romaine hearts, chopped 1/2 cup pitted good quality olives, any variety 1/3 pound stick pepperoni or stick salami, diced A handful flat-leaf parsley, chopped 2 tablespoons red wine vinegar, eyeball it 4 tablespoons prepared pesto 3 to 4 tablespoons extra-virgin olive oil, eyeball it Salt and pepper Instructions: Combine salad ingredients in a bowl and dress salad with vinegar, extra-virgin olive oil, then season with salt and pepper, to your taste. In a small bowl, add 4 tablespoons pesto and a splash of red wine vinegar. Slowly pour in extra-virgin olive oil until the dressing just comes together. Drizzle the dressing over top of salad. ","[Barbera, Vermentino, Tempranillo, Garnacha]" 54651,"Mushroom Strudel with Braised Shallots and French Lentils, with a Port Demi-Glaze 1 1/2 ounce garlic, chopped fine 2 tablespoons butter 6 ounces shiitake mushrooms, sliced 3 ounces porcini mushrooms, sliced 2 ounces button mushrooms, sliced 1 each portobello mushrooms, sliced 1 cup Marsala 1/2 teaspoon salt 1 fresh thyme sprig 16 whole peeled shallots 2 ounces butter 4 ounces white wine 4 ounces Espagnole sauce (reinforced and thickened veal stock) 1/4 teaspoon salt 1 tablespoon sugar 3 cups Espagnole sauce (reinforced and thickened veal stock) 2 cups Port 1 thyme sprig 1 ounce French lentils 2 cups chicken stock 8 sheets phyllo dough (halved width-wise, to make 16 sheets) 2 ounces melted butter Instructions: Mushroom Strudel Filling: In large saute pan sweat garlic in butter. Add mushrooms and saute briefly. Deglaze with Marsala and add all remaining ingredients. Cook on low heat until all liquid has evaporated. Remove thyme stems and chill mushroom mixture.
Braised Shallots: Preheat oven to 350 degrees F.
In large saute pan, caramelize shallots in butter. Deglaze with white wine and Espagnole sauce. Add all remaining ingredients. Cover the pan, place in the oven, and cook until shallots are tender, about 15 to 20 minutes. Remove from oven and keep hot.
Sauce: Place all ingredients in saucepan and reduce by half.
Lentils: Place both ingredients in a saucepan, bring to a boil, and then simmer on medium heat until lentils are tender.
Preheat oven to 350 degrees F.
Lay phyllo out on a flat surface (4 sheets per strudel). Brush one side of each sheet with melted butter and layer together.
Place 3 ounces of strudel mix in center of dough, leaving one inch of uncovered dough on either end. Fold over edges and roll to form a strudel. Repeat with remaining ingredients.
Bake in 350 degree F oven for 10 to 15 minutes, or until brown. Remove from oven and cut through middle of strudel on bias.
Cover plate with 6 ounces of sauce. Place 4 braised shallots in center of plate, stack strudel on top of shallots, and garnish with French lentils. ","[Chardonnay, Pinot Gris, Riesling, Gavi]

" 54652,"Vaca Frita 3 pounds flank steak 2 bay leaves 1 carrot, cut into 3 pieces 1 tomato, cut in half 1/2 tablespoon cumin 1/2 tablespoon oregano 1/4 cup olive oil 1 large Spanish onion, julienned 2 tablespoons cilantro, chopped 1 1/4 cups lime juice Salt and pepper Instructions: To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Boil the meat until it becomes tender, then remove from the liquid, and shred the meat. Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly. Flip it over and cook until both sides become crispy. In a separate pan, add the remaining oil and cook the onions until caramelized, then mix in the meat, cilantro, and lime juice. Season with salt and pepper, to taste. ","[Malbec, Tempranillo, Garnacha, Barbera]" 54653,"Neely's Jumbo Coconut Shrimp Peanut oil, for frying 1 1/2 pounds jumbo shrimp, peeled and deveined 1 cup panko bread crumbs 1 cup shredded sweetened coconut 4 large eggs Salt and freshly ground black pepper 1 cup all-purpose flour 1/2 tablespoon onion powder 1/2 tablespoon granulated garlic powder Zesty Dipping Sauce, recipe follows One 6-ounce jar orange marmalade 1/4 cup sweet Asian chili sauce 1 lime, juiced Instructions: Preheat oil in a deep-fryer to 350 degrees F. Butterfly shrimp and set aside. In medium bowl mix together panko and coconut. In another medium bowl beat eggs and dash of salt and pepper. In a third bowl mix flour, onion and garlic powder together. Dredge shrimp in flour, then eggs, then the bread crumbs. Place in preheated deep-fryer and fry, in batches, until crisp and golden brown; 2 to 3 minutes. Drain on a paper towel-lined sheet tray. Serve hot with Zesty Dipping Sauce on the side. Mix all ingredients in a small bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54654,"Apple Crumble 2 1/2 pounds assorted apples, peeled, cored and in 1/2-inch slices 1/4 cup granulated sugar 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon freshly grated ginger 2 tablespoons Minute Tapioca (flour or cornstarch can be substituted, but I prefer tapioca) Pinch of kosher salt 1 1/2 cups all-purpose flour 1 1/2 cups old-fashioned rolled oats (not instant) 1 1/4 cups firmly packed dark brown sugar 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 10 tablespoons unsalted butter, slightly softened and cut into small cubes Instructions: To make the filling, gently toss together the apples, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca and a pinch of salt in a large bowl. Spoon the filling into a 9-inch deep-dish pie pan. To make the crumb topping, stir together the flour, oats, dark brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingertips, fork, or pastry blender until mixture forms pea-size clumps.
Spoon topping evenly over fruit filling and bake on a middle rack in a preheated 375 degree F oven until fruit is bubbling and the top is nicely browned, about 60 minutes. Let the crumble cool for about 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 54655,"Graffe Napoletane 1/4 cup milk, slightly warm 2 1/4 teaspoons active dry yeast
1 3/4 cups all-purpose flour, plus more for kneading the dough
1 1/2 cups mashed boiled potatoes (from about 1 pound potatoes; peeled and boiled until very soft) 2 tablespoons unsalted butter, softened
2 tablespoons limoncello, optional 1 teaspoon vanilla extract
1/2 teaspoon fine salt
1 large egg
Zest of 1 small lemon
2 1/4 cups granulated sugar
Vegetable or canola oil, for frying
Instructions: Mix together the milk and yeast in a small bowl and set aside for a couple minutes. Mix together the flour, mashed potatoes, butter, limoncello if using, vanilla, salt, egg, lemon zest, the milk and yeast mixture and 1/4 cup of the sugar in a large bowl until it forms into a dough (it will be sticky at this point). Dump it onto a well-floured surface and knead until the dough comes together and is nice and smooth and no longer sticky (this might cause you to use a bit more flour than you might expect, so keep some on hand). Once your dough is ready, line a large baking sheet with a lint-free kitchen towel and sprinkle the towel lightly with flour. Cut little pieces (the size you cut depends on how big you want the doughnuts to be; I make them small, so I cut pieces as big as a golf ball) of the dough and roll each one out into a 6-inch rope, then pinch the ends together to form a circle. Place on the baking sheet, leaving a few inches of space between. Continue forming the rest and once you're all done, cover them with another kitchen towel and allow them to rise in a warm spot until they have doubled in volume, about an hour. Put the remaining 2 cups sugar in a baking dish. Pour enough oil into a large pot to come up the sides a few inches and heat until a deep-frying thermometer registers 350 degrees F. Drop about 4 doughnuts at a time in the oil and cook until golden brown, turning once, about a minute per side. Drain on a paper-towel lined plate, then immediately roll them in the sugar to coat. Repeat with the remaining doughnuts. Best when they are hot so dig in! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 54656,"Flaxseed-Crusted Salmon with a Grape and Walnut Salsa 1 cup walnut halves 4 skin-on salmon fillets (6 ounces each), pin bones removed 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper 2 tablespoons ground flaxseed 8 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon raw honey 3 cups seedless red grapes, halved 1/2 cup chopped fresh flat-leaf parsley 2 scallions, thinly sliced Instructions: Preheat the oven to 350?. Place the walnuts on a sheet pan and cook until lightly toasted, about 8 minutes. Transfer the walnuts to a cutting board and when cool enough to handle, roughly chop and set aside. Increase the oven temperature to 400?. Line a sheet pan with foil. Using paper towels, pat the fish fillets dry. Evenly coat each salmon fillet with 1/2 tablespoon of the mustard. Season the fillets on all sides with salt and pepper and then sprinkle 1/2 tablespoon of the flaxseed on top of each piece of fish, gently pressing them into the flesh. Place the fish on the lined sheet pan and drizzle each fillet with 1 tablespoon of the olive oil. Transfer to the oven and bake until the fish reaches an internal temperature of 125?, about 10 minutes. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons olive oil, the vinegar and honey. Season with a pinch of salt and a twist of black pepper. Add the walnuts, grapes, parsley and scallions and toss together.
When the fish is done, remove it from the oven, top each piece with a generous amount of salsa and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54657,"Bucatini Arrabbiata Kosher salt 1 pound bucatini 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 cloves garlic, sliced 3 tablespoons chopped jarred Calabrian cl peppers 2 14-ounce cans cherry tomatoes 1/4 cup chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the olive oil in a separate large pot over medium heat. Add the garlic and cook, stirring, until pale golden, about 3 minutes. Add 2 tablespoons chiles and cook, stirring, until the oil is red, about 1 minute. Stir in the cherry tomatoes and 1 cup water and simmer, stirring occasionally, until thickened, about 20 minutes. Add the pasta, reserved cooking water, parsley and remaining 1 tablespoon chiles to the sauce. Cook, tossing, until well coated, about 1 minute; season with salt. Divide among bowls and drizzle with olive oil. ","[Aglianico, Montepulciano, Barbera, Tempranillo]" 54658,"Laura's House Famous Mud Pies 2 cups milk 1 pound butter 8 cups sugar 1 cup cocoa powder 1/4 cup vanilla extract 3/4 cup peanut butter 2 1/2 cups quick-cooking oats Instructions: In a medium saucepan bring milk, butter, sugar, and cocoa to a boil while stirring constantly. Boil for about 1 1/2 minutes. Add vanilla and peanut butter and stir well. Stir in oatmeal. Drop by any size onto waxed paper. Let cool and dry in a warm, dry place.
","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 54659,"Homemade Oat Milk 1 cup old-fashioned or steel-cut oats, rinsed 3 tablespoons maple syrup 1 teaspoon pure vanilla extract Kosher salt Instructions: Combine the oats with enough water to cover in a medium bowl. Soak the oats, refrigerated, to soften, at least 6 hours and up to overnight. Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.) Whisk in the maple syrup, vanilla and 1/4 teaspoon salt. Store the oat milk in an airtight container in the refrigerator for up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 54660,"Spinach Salad with Creamy Yogurt Dressing 2 red bell peppers, roasted, seeded, peeled and julienned 1 bunch oregano, leaves only, roughly chopped 1/2 cup green olives, pitted and roughly chopped 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 bunch spinach, stems removed, washed and dried 1/4 red cabbage, cored and finely shredded 3 Italian Roma tomatoes, cored, seeded julienned 1 small red onion, julienned 1 small jicama, peeled and julienned 2 pickling cucumbers, peeled and julienned Creamy Yogurt Dressing, recipe follows Juice of 1 lemon 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 to 2 garlic cloves, roughly chopped 1 cup plain yogurt (as pure as possible, without stabilizers, pectin, etc.) Instructions: Mix together the red pepper strips, oregano, olives, olive oil, salt and pepper in a small bowl and reserve. For the salad, tear the spinach leaves into bite-sized pieces. Place in a large bowl with the cabbage, tomatoes, red onion, jicama and cucumbers and toss well. Top with dressing and serve. For the dressing, combine the lemon juice, olive oil, salt, pepper and garlic in a blender and puree until smooth. Add the yogurt and blend briefly to combine. To serve, pour the yogurt dressing over the salad and toss to coat evenly. Divide and place on 6 serving plates. Top each with a large spoonful of the red pepper garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 54661,"Scratch-Made Fries with Chorizo Poutine 4 large russet potatoes 1/4 cup white vinegar
Canola oil, for deep frying
4 tablespoons unsalted butter 2 cloves garlic, minced
1 cup minced sweet onion
1/2 cup minced carrot
1/2 cup minced celery
Kosher salt and freshly ground black pepper 2 pounds Mexican chorizo, casings removed
1/2 cup all-purpose flour
2 quarts low-sodium beef stock
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
2 cups cheese curds (you can substitute quartered bocconcini)
1/4 cup finely sliced scallions
Instructions: For the fries: Wash and scrub the potatoes. Cut the potatoes into 1/4-inch slices, and then slice into 1/4-inch sticks. Fill a large bowl with water and the vinegar and soak the potatoes for at least 30 minutes and up to 24 hours. Drain and pat dry with paper towels. For the chorizo poutine: Melt the butter in a large saucepan over medium-high heat. Once the butter has melted, add the garlic, onions, carrot, celery and 1 teaspoon salt and saute until the onions are translucent, 4 to 5 minutes. Add the chorizo and saute, breaking up the meat with a wooden spoon, until well browned, 7 to 8 minutes. Add the flour and stir well, cooking the mixture until the flour is completely incorporated. Deglaze with the beef stock, then add the hot sauce, Worcestershire and dry mustard and stir well until combined. Bring to a boil and reduce to a simmer, cooking until the sauce thickens, 30 to 35 minutes. Season with salt and 1/2 teaspoon black pepper, keep warm and set aside. Cook the fries: Preheat 3 to 4 inches of canola oil in a Dutch oven to 300 degrees F. Working in small batches to avoid overcrowding the pot, add handfuls of potatoes to the oil. Blanch the potatoes until just lightly golden, 5 to 7 minutes. Remove the potatoes, shake off excess oil and let drain on a paper towel-lined baking sheet. Allow to cool. Once all the fried have been blanched, raise the temperature of the oil to 350 degrees F. Working in batches again, cook the fries until golden brown and very crispy, 3 to 5 minutes. Remove the fries from the oil, drain and season with salt. To serve, place half of the fries on a large serving platter. Sprinkle the cheese curds over the top, and spoon the hot chorizo gravy over the fries. Repeat with a second layer of each, finishing with a garnish of sliced scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54662,"Spicy Shrimp with 2 Sauces 2 pounds jumbo shrimp, peeled and deveined, tails left on 1 tablespoon minced garlic 1 tablespoon finely minced fresh red cayenne chiles, seeded 1/2 cup extra-virgin olive oil Green Curry Sauce, recipe follows Tomato Chutney Sauce, recipe follows 2 teaspoons coriander seeds 1/2 teaspoon cumin seeds 1/2 teaspoons black peppercorns 1 tablespoon chopped shallots 1 tablespoon finely chopped garlic 2 teaspoons chopped ginger 1 lime, zested and juiced 1/2 lemon, zested 2 tablespoons chopped cilantro leaves 2 tablespoons chopped basil leaves 2 serrano chiles, stemmed, seeded and chopped Salt and freshly ground black pepper 1 cup plain yogurt, drained 1/2 pound tomatoes, peeled, seeded, and roughly chopped (about 2 cups) 1 tablespoon sugar 1/2 teaspoon salt 1 teaspoon garam masala 1 serrano cl, seeded, roughly chopped 1 garlic clove 2 teaspoons minced ginger 1 lime, zested and juiced 1 tablespoon peanut oil 1 tablespoon vegetable oil 1 to 2 tablespoons lemon juice Instructions: In a glass baking-dish toss the shrimp with the garlic, chiles and olive oil. Cover and marinate, refrigerated, for at least 24 hours. Preheat grill or broiler and cook shrimp, brushing occasionally with marinade, for 2 to 3 minutes per side. Toast seeds and peppercorns in dry skillet. Transfer to grinder and grind. Transfer to food processor and add shallots, garlic, ginger, lime zest and juice, and lemon zest, cilantro, basil and chiles and process to a smooth paste. Season with salt and pepper. At this point mixture can be stored in airtight container up to 1 week. In a bowl combine curry mixture and yogurt, lime juice. Stir. In a saucepan, combine tomatoes, sugar, salt, garam masala, serrano, garlic, ginger, and lime zest. Bring to a boil. Lower the heat and simmer for 5 minutes. Transfer to food processor and puree, adding oils. Puree until smooth. Season, to taste, and finish off with some lemon juice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54663,"Ahi Tuna Poke 1 tablespoon white soy sauce 2 teaspoons untoasted sesame oil 1 teaspoon rice wine vinegar 1/4 teaspoon yuzu juice 2 scallions, light and dark green parts, sliced thinly on the bias 10 grams dry-roasted macadamia nuts 8 ounces ahi tuna, cut into 1/2-inch cubes Instructions: Whisk together the white soy sauce, sesame oil, rice wine vinegar, and yuzu juice in a medium bowl. Add the scallions and macadamia nuts, followed by the tuna, and fold together. Marinate for 15 minutes at room temperature before serving. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling wine]" 54664,"Citrus Orchard Cooler 1 orange, sliced 1 lime, sliced 1 lemon, sliced 1/2 cup sugar 4 cups water 6 ounces citrus vodka, optional Instructions: Combine the citrus fruit with the sugar in a glass pitcher. Muddle the fruit with a wooden spoon or muddler until all the juice has been extracted from the fruit. Add 4 cups of water. Mix well and pour over ice filled glasses. Add citrus vodka, if desired. ","[Vodka, Gin, Rum]" 54665,"Quinoa With Garlic, Pine Nuts and Raisins 1 cup quinoa, rinsed well 1/4 cup pine nuts 2 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1/3 cup chopped fresh parsley 1/4 cup raisins 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper Instructions: Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes. Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil. Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54666,"Roasted Pineapple with Lemongrass Chiboost 1 1/2 ounces butter 1 vanilla bean, seeded 1-ounce sugar granulated 1 ounces light brown sugar 1medium pineapple, diced 2 cups milk 2 1/2 stalks lemongrass 1 vanilla bean, seeded 1-ounce sugar 1 1/2 ounces pastry flour 6 egg yolks 7 ounces sugar 6 egg whites 1 Recipe Lemongrass Pastry Cream Instructions: Roasted Pineapple:
Melt the butter in a large saucepan and add the seeded vanilla bean. Add the granulated and the light brown sugar, stirring continuously. Add the diced pineapple. Cook the mixture until the pineapple is translucent, about 10 to 20 minutes.
Lemongrass Pastry Cream:
Pour the milk in a large pot on high heat. Clean and slice the lemongrass and add to the milk and bring to a boil. Turn off heat. Let steep for 1 hour. Add seeded vanilla bean. Bring to a boil again. Take out the vanilla bean and strain the mixture through a sieve into a mixing bowl. Combine sugar, pastry flour and yolks and temper by adding in the hot liquid slowly. This mixture will form a stiff pastry cream. Whisk rapidly over low flame for 1 minute. Put mixture in a blender. Blend out lumps.
Italian Meringue:
Heat the sugar (123 degrees C) to soft-ball stage. Whip egg whites until stiff peaks form and then pour in the hot sugar. Continue whipping the mixture together until stiff peaks form. Fold the Italian Meringue into the lemongrass pastry cream. Pipe the mixture into round flexible molds. Freeze the molds overnight. Take the molds out of the freezer 3 hours before serving. Once the cream begins to thaw, turn the mold upside down and remove the formed cream onto the center of a plate.
Garnish the plate with the roasted pineapple mixture. For added presentation, sprinkle sugar on top and torch.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 54667,"Creamy Corn Soup 3 tablespoons unsalted butter 1 medium onion, chopped 1 garlic clove, minced 1 teaspoon ground coriander seeds 1 teaspoon ground cumin seeds 1 jalapeno pepper, minced 2 medium tomatoes, seeded and diced 2 medium potatoes, diced 1 red bell pepper, cored, seeded and diced 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 4 cups vegetable stock 5 ears of corn, husked and kernels removed 1 cup milk 1/2 cup grated Manchego cheese Instructions: Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes. In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54668,"Sloppy Jose with Chorizo, Charred Poblanos and Avocado Crema 1/2 cup fresh cilantro, leaves and tender stems 1/4 cup sour cream 1 avocado 1 lime, zested and juiced Salt and freshly cracked black pepper 1 tablespoon canola oil 2 poblano peppers, seeded, ribbed and cut into 1/4-inch-by-2-inch strips 1 teaspoon ground cumin Salt and freshly cracked black pepper 2 pounds fresh Mexican chorizo One 12-ounce jar salsa (I like chunky, but use whatever you like) Salted butter, at room temperature, for toasting the buns 4 fresh telera or bolillo rolls 1 cup shredded Chihuahua cheese Instructions: For the avocado crema: Place the cilantro, sour cream, avocado, lime zest and juice in a food processor and run until smooth. Season with salt and pepper and reserve, covered with plastic wrap pressed directly on top to keep from browning. For the filling: Preheat a heavy-bottomed 12-inch skillet over high heat, and then add in the oil. Add the poblano peppers, season with cumin, salt and pepper and toss to coat. Saute until the peppers are slightly soft and blistered, 5 to 7 minutes. Remove from the heat and set aside. In the same skillet, add the chorizo and cook over medium heat, breaking up with a wooden spoon as it cooks. Cook the chorizo until well browned and cooked through, 10 to 15 minutes. If your chorizo has extra fat you can drain it on a paper-towel-lined plate to remove excess fat and then add the chorizo back to the pan along with the salsa. If your chorizo doesn't have that much fat, just add in your salsa and keep the party going. Simmer until heated through, about 5 minutes. For the sandwich build: Slice, butter and toast each of the rolls until golden brown and crusty. Sprinkle some cheese on the bottom bun, and then a hefty spoonful of the hot chorizo. On top of the chorizo place some poblanos. Smear the top bun with lots of avocado crema and serve 'em up. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]

" 54669,"Orchiette Pasta with Wild Mushroom Cream Sauce 12 ounces orchiette pasta 2 tablespoons olive oil 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced 1/4 cup chopped shallots 1 tablespoon chopped garlic 2 teaspoons minced fresh thyme leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups heavy cream 1/2 cup finely grated Parmesan 2 tablespoons finely chopped chives Instructions: In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, 2 minutes. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the Parmesan and adjust the seasoning, to taste. Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 54670,"Banana Splitsville 2 cups sugar 1 cup water 1 tablespoon light corn syrup 4 bananas Sugar for coating Instructions: Combine the sugar, water, and corn syrup in a small, heavy saucepan and place over high heat. As soon as the sugar has dissolved, heat your thermometer under warm tap water (to prevent thermal shock) and attach to side of pan, making sure that the bulb is completely submerged. Do not stir the mixture or agitate the pan at this stage. When the mixture reaches 230 degrees, reduce the heat to medium and allow the sugar to color gradually. As the temperature approaches 300 degrees the color will start to turn to amber. At this point, it's safe to swirl the pan gently to help distribute the heat evenly. As the caramel heads towards 340 degrees, it will reach a deep amber color. Remove the pan from the heat and slowly stir with a metal spoon, allowing it to cool until the caramel falls from the spoon in a solid stream, like a string. When it does, it's doodad time. Form doodads by holding the spoon 12 to 16 inches over the caramel and drizzling the patterns on the parchment. (Hint: allow the spoon to unload into the pan for a few seconds before attempting doodad. This will allow a narrower stream.) Quick back and forth motions or side to side movements are best. It's all in the wrist. Allow doodads to cool for 15 minutes then peel the paper off (not the other way around). Stack in an airtight container with wax paper between each piece. After making 15 to 20 doodads, you should have sufficient caramel remaining to move on to the sauce phase. So, return the remaining caramel to medium high heat and continue cooking until you see the first sign of smoke. Immediately remove from the heat, and add the cream, all at once, at arms length. (It will boil furiously.) Once the mixture calms down, return to medium heat and boil 3 more minutes, stirring occasionally. Cool to room temperature, move to squirt bottle and refrigerate for up to a week. To make the bananas brulee, quarter the bananas (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.) Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana. To do the split (so to speak), squirt a pattern of caramel sauce on a chilled plate, top with 4 banana pieces (Lincoln log style), top with the ice cream of your choice (we like our peachy vanilla from Churn Baby Churn), and finally, a doodad. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54671,"Colombian Chicken Stew: Sancocho 7 cloves garlic 3 medium carrots, chopped 1 red bell pepper, cored, seeded, and chopped 1 green bell pepper, cored, seeded, and chopped 1 small Spanish onion, chopped 1 habanero cl, chopped 2 cups chopped fresh cilantro leaves 1 gallon water 3 low-sodium chicken bouillon cubes 1 tablespoon ground cumin Salt and pepper One 3-to 4-pound chicken, cut into 8 pieces 1 small yucca, peeled and cut into 2-inch pieces 1 green plantain, peeled and cut into 2-inch pieces 5 all-purpose potatoes, halved 2 ripe plantains, peeled and cut into 3-inch pieces 4 ears corn, cut in 3 pieces Instructions: In a blender, puree the garlic, carrots, peppers, onion, cl, and 1 cup cilantro. In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Add the chicken and simmer for another 20 minutes. Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes. In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 54672,"Roasted Tomato Cascabel Sauce 1 ounce cascabel chilies 1 1/2 pound ripe plum tomatoes, cut in half lengthwise 1/2 pound tomatillos, cut in half 1 medium red onion, sliced thick, tossed in a bit of olive oil and salt 3 garlic cloves, peeled 2 teaspoons chipotles in adobo sauce, pureed 2 teaspoons dried Mexican oregano, crushed Kosher salt, to taste 1/2 teaspoon freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Arrange cascabel chilies on a sheet pan and toast them in the oven for approximately 3 to 4 minutes. Remove from oven and remove and discard stems and seeds. Place them in a bowl. Cover with boiling water and allow chilies to rehydrate. Remove chilies from water (reserving water), put into a blender and puree with a little of reserved water. Set aside. Raise oven heat to Broil Arrange halved tomatoes and tomatillos cut side down on another sheet pan and place under broiler until skins blacken. Turn them once to heat evenly. Reserve. In a hot grill pan or cast iron skillet, grill red onion slices and garlic until marked and softer. Reserve. To a saucepan over medium hot heat add cascabel puree, tomatoes, tomatillos, red onion, garlic, chipotle puree, Mexican oregano, salt and pepper. Bring mixture to a boil. In a blender, blend mixture until desired consistency. Check seasoning. ","[Malbec, Tempranillo, Garnacha, Barbera]" 54673,"Welsh Rarebit 1 loaf French bread 4 ounces (1 stick) butter, approximately 1/2 cup Parmesan 1 pint (2 cups) heavy cream 3 tablespoons English dry mustard 4 dashes (about 1/2 teaspoon) Worcestershire sauce 1 teaspoon cayenne pepper 1 1/2 pounds English sharp Cheddar, grated Instructions: Preheat oven to 325 degrees F. Slice bread into 1/2-inch thick slices, butter each slice, sprinkle with Parmesan and place on a baking sheet. Bake until golden brown. Whisk cream, dry mustard, Worcestershire sauce, and cayenne pepper together in a saucepan. Heat over medium-low heat, stirring constantly and gradually adding Cheddar. Heat until flavors are integrated, cheese is melted, and mixture is thickened. Serve as a fondue in which to dip bread crisps. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 54674,"Arroz Con Leche | Mexican Rice Pudding 7 cups water 1 cup long-grain white rice One 4-inch cinnamon stick One 12-ounce can evaporated milk One 14-ounce can condensed milk 1 cup whole milk 3/4 cup golden raisins Ground cinnamon, for dusting Instructions: Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 54675,"Chocolate Pate with Fresh Plum Sauce 1 pound best-quality bittersweet chocolate or 12 ounces semisweet plus 4 ounces unsweetened chocolate, coarsely chopped 3/4 cup ruby port 3/4 cup chopped unsalted macadamia nuts or almonds 1/2 cup whipping cream 2 tablespoons unsalted butter 2 1/2 cups chopped plums (about 1 pound) or pitted cherries 1/3 cup sugar 1/2 cup ruby port Pinch freshly grated nutmeg 1 cup whipping cream 2 tablespoons sifted powdered sugar 1 teaspoon pure vanilla extract Instructions: Prepare the pate: Line a 9 by 5-inch loaf pan with parchment paper or foil; set aside. Melt the chocolate in a double boiler over low heat. Add the wine and whisk to blend. Remove from the heat and stir in the nuts. Cool to room temperature. Whip the cream until soft peaks form. Gently fold the chocolate mixture into the whipped cream. Pour into lined loaf pan, cover, and refrigerate overnight or at least 3 hours. (The pate can be made up to 5 days in advance.) Prepare the sauce: Melt the butter in a saute pan over medium heat. Add the plums and saute until the plums begin to soften, 2 to 3 minutes. Add the sugar and cook until the sugar begins to caramelize, 4 to 5 minutes. Add the wine and simmer over low heat until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the nutmeg. (The sauce can be prepared and refrigerated up to 24 hours in advance. Serve at room temperature.) Prepare the topping: Whip the cream until soft peaks form. Sprinkle in the sugar and vanilla and whip just to blend. To serve: Use a warm knife to slice the pate into 1/2-inch slices. Top each serving with plum sauce and whipped cream. ","[Rhone Blends, Port, Moscato, Sparkling Wine]

" 54676,"Norwegian Wreath Cake 500 grams (4 cups plus 7 tablespoons) almond meal, plus more for dusting 500 grams (4 cups 3 tablespoons) powdered sugar
1/2 teaspoon kosher salt
4 large egg whites
1 teaspoon almond extract
1/2 teaspoon orange blossom water or rosewater, optional
Softened butter or coconut oil, for greasing
Royal icing, for decorating (I just bought meringue powder from my local grocery store and followed the recipe on the back!)
Sprinkles, for decorating Instructions: Whisk together the almond meal, powdered sugar and salt in a large bowl. Add the egg whites, almond extract and orange blossom water or rosewater, if using, and stir with a spatula to combine. At first it will seem like there is not enough liquid to hold everything together, but just keep on mixing and it will eventually form a dough. Pat the dough into 2 discs, then wrap in plastic wrap and refrigerate for 2 hours or up to overnight. Preheat the oven to 400 degrees F and position two racks in the center of the oven. Use your hands to grease the kransekake molds liberally with butter or coconut oil, then set aside. (I prefer to set the molds on large baking sheets so that they're easier to move around.)
Working with one dough disc at a time, chop off a piece of dough and roll it into a rope that's a generous 1/2-inch thick (or, if you're pulling your kitchen ruler out, just go with 5/8-inch thick), dusting with additional almond flour if the dough is sticky. Coil the rope into the molds, then pinch off any excess dough and pinch the ends to seal them together. Continue the process, re-rolling scraps as needed, until all of the molds are filled. Don't worry about overworking the dough! Bake until golden; begin checking for doneness at 9 minutes. You'll likely need to bake these layers in batches, which is totally fine; just keep any dough that you're not working with covered and in the refrigerator.
Let the rings cool in the pans, then carefully pop them out (a small offset spatula or butter knife will help) and transfer to a baking sheet or wire rack.
Stack the rings up using dots of the royal icing as \glue\ (I do dots at 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock). Decorate with sprinkles. Let the icing dry, 30 minutes to 1 hour, then decorate with paper chains, flags or other decor as desired. This is good for at least a few days uncovered at room temperature, so feel free to make it in advance! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54677,"Christmas Cookie Cocktail chocolate sauce 2 oz. White Godiva Vodka 2 oz. Bailey's Irish Cream 1/2 oz. Peppermint Schnapps 1/2 oz. half and half Instructions: Drizzle chocolate sauce on a chilled martini glass. Add White Godiva Vodka, Bailey's Irish Cream, Peppermint Schnapps and half and half. Garnish with a miniature candy cane or chocolate shavings. ","[Chardonnay, Brut Champagne, Moscato, Sparkling Shiraz]" 54678,"Rack of Lamb Persillade 2 tablespoons olive oil 2 garlic cloves, minced 1/3 cup minced shallots 1 tablespoon fresh rosemary, chopped 2 tablespoons minced parsley 1/2 cup fresh bread crumbs 1 rack of lamb Salt and freshly ground pepper Blanched sugar snap peas tossed in butter as an accompaniment Instructions: Pre-heat the oven to 475 degrees. In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the garlic and cook it, stirring, for 30 seconds. Add the shallots and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the parsley and breadcrumbs and season with salt and pepper. Remove the skillet from heat. Heat another oven-proof skillet over moderately high heat until it is hot and brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, and pat the crumb mixture evenly on the fat and the meat sides of the lamb. Bake the lamb in the middle of the oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat. Transfer the lamb to platter and let it stand, uncovered, for 10 minutes. Serve with buttered sugar snap peas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 54679,"Bacon Breadsticks 6 slices bacon 1 cup Parmesan or Romano cheese, freshly grated 12 dried breadsticks, medium thickness Instructions: Cut slice of bacon in half (vertically). Dip bacon in cheese and wrap around breadstick, cheese against bread. Dip outside of bacon-breadstick in cheese also. Bake in a preheated 375 degree oven until bacon is crisp. Serve cold or warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 54680,"Ginger-Soy-Lime Marinated Shrimp 2 large shallots, peeled and chopped 1 (2-inch) piece fresh ginger, peeled and chopped 4 cloves garlic, smashed 3/4 cup soy sauce (gluten-free, if desired) 1/2 cup fresh lime juice 2 tablespoons sugar 1/4 cup chopped green onions 1/4 cup peanut oil 1/4 teaspoon coarsely ground black pepper 2 pounds large shrimp, shells and tails on Instructions: Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54681,"Matambre: Stuffed Flank Steak 1 (1 1/4 to 1 1/2-pounds) flank steak Salt and freshly ground black pepper 1 tablespoon fresh marjoram or oregano, or 1 teaspoon dried 1 teaspoon ground cumin 3 cloves garlic, minced 1 bunch or 1/2 bunch each fresh parsley and cilantro, leaves picked and chopped 6 or 8 thin carrot sticks or 1 medium carrot 1 cup pitted green olives 1 medium red onion, sliced 1 bunch watercress, trimmed 2 tablespoons olive oil Instructions: Heat oven to 375 degrees F. Use a boning knife to butterfly flank steak: Working across the grain, make a cut down the center, but only halfway through meat. At the top of that cut, make perpendicular cuts, one in each direction, this time with the grain. Again, cut only halfway into steak. Repeat perpendicular cuts at the other end of the center cut. Cuts should resemble the letter H. At the top of the original center cut, hold the knife parallel to the meat and insert knife. Slice toward you, making a pocket. This cut should almost reach the outer edge, halfway through the meat's thickness. Repeat on other side. Open the flaps. Season meat liberally on both sides with salt and pepper, then place it cut-side up, wide side facing you. Season with marjoram, cumin and garlic and cover it with a fairly even layer of parsley-cilantro mix. Then arrange carrots, olives, and onions horizontally over the full width of the meat. Scatter a relatively even layer of watercress over all. Roll meat up from the bottom like a jellyroll; grain of steak should run length of roll. Tie in 3 or 4 places with butcher's twine. Heat olive oil in a Dutch oven or roasting pan large enough to accommodate rolled steak. Deeply brown it on all sides, about 15 minutes total, then transfer pan to oven and roast for about 30 minutes, until meat is cooked through. Transfer to a cutting board and let rest for 30 minutes before serving. Or, put meat in a clean baking dish, weight it with a plate with something heavy on it and chill overnight. Take matambre from refrigerator and slice it into 1/2-inch to 1-inch pieces about 1 hour before serving at room temperature. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 54682,"Nan-e Berenji 2/3 cup confectioners\u2019 sugar 1/2 cup (1 stick) unsalted butter, at room temperature 2 large egg yolks 2 teaspoons rosewater 1 teaspoon ground cardamom 2 cups rice flour, plus more if needed (See Cook's Note) Black sesame seeds or poppy seeds, optional Instructions: Beat the confectioners\u2019 sugar and butter in a large bowl with an electric mixer until creamy. Add the yolks and mix until creamy and smooth, about 1 minute. Add the rosewater and cardamom and mix until combined, about 1 minute. Add the rice flour and stir using a rubber spatula until you have a soft dough that\u2019s still a bit moist, about 3 minutes. If needed, add more rice flour 1 tablespoon at a time. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Scoop 1/2 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it into a 1/2-inch-thick disc. Repeat with the remaining dough, spacing the discs 2 inches apart. Using the edge of a small spoon, gently make a series of curved indentations on top of each disc, radiating out from the center. Sprinkle with sesame seeds (if using).
Bake until the edges start to lightly brown, 8 to 10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies keep, refrigerated in an airtight container, for up to 4 days.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54683,"Lazy Lasagna with Lamb Ragu, Spinach and Ricotta 2 tablespoons extra-virgin olive oil 1 1/2 pounds ground lamb A couple sprigs rosemary, leaves picked and finely chopped 1 tablespoon fresh oregano or marjoram, finely chopped or 1 teaspoon dried 1/2 teaspoon ground cloves Salt and freshly ground black pepper 1 onion, finely chopped 1 carrot, peeled and finely chopped or grated 4 large cloves garlic, grated or finely chopped 1/4 cup tomato paste 2 cups chicken stock 1 cup dry white wine Salt 1 pound wavy edge lasagna noodles, broken into large, irregular pieces 3 tablespoons butter 2 rounded tablespoons all-purpose flour 2 1/2 cups milk Freshly ground black pepper Freshly grated nutmeg 2 cups fresh ricotta cheese A generous handful, freshly chopped mint and/or parsley (about 1/4 to 1/3 cup) 2 (10-ounce) boxes organic, chopped spinach, defrosted and drained 1 cup shredded or freshly grated Parmigiano-Reggiano cheese Instructions: For the ragu: Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. Stir in tomato paste, cook 1 minute or until fragrant. Stir in stock then wine, reduce heat to low and gently simmer. In salted boiling water, undercook the pasta by 2 minutes from package directions. Reserve a cup of starchy pasta liquid. Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken. Season the bechamel sauce with salt, pepper, and nutmeg, to taste. Drain the pasta and add back to the pasta pot. Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta. Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the bechamel sauce in even layer around the casserole and top with grated cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes. To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 54684,"Jade's BBP (Breakfast Bread Pudding) 6 egg whites, room temperature 1/2 cup chocolate-hazelnut spread, such as Nutella, plus 1/2 cup for the ramekins
1 cup unsweetened almond milk
1/8 teaspoon fine sea salt
Four slices day-old focaccia or ciabatta, cut into 1/4-inch cubes 2 teaspoons olive oil
Hazelnut Brittle, for serving, recipe follows 1 1/3 cups sugar 2/3 cup water
Nonstick cooking spray 2/3 cup blanched hazelnuts, toasted and chopped
Instructions: Preheat the oven to 375 degrees F. With an electric hand mixer, beat the egg whites in a large bowl until they form soft peaks. Set aside. In another large bowl, whisk together the 1/2 cup chocolate-hazelnut spread, almond milk and salt until smooth. With a rubber spatula, gently fold the egg whites into the chocolate-hazelnut mixture until fully incorporated. Add the bread cubes and mix gently. Let stand at room temperature for 10 minutes. Brush the inside of the ramekins with the olive oil. To each ramekin add 1 tablespoon of the remaining chocolate-hazelnut spread. Then ladle in 1/2 cup of the bread mixture. Set the filled ramekins on a baking sheet and bake until puffed and beginning to brown, 15 to 20 minutes. Serve immediately, topped with a piece of hazelnut brittle. In a small saucepan, mix the sugar with the water until it looks like wet sand. Bring to a simmer over medium-low heat, stirring gently to dissolve the sugar. Simmer, without disturbing, for 20 minutes, or until the mixture turns a light amber color. Spray a small rimmed baking sheet with cooking spray. Spread the chopped hazelnuts out on the baking sheet. Pour the caramel over the hazelnuts and let sit for 10 minutes, or until hardened. Break into shards. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54685,"Shortcut Chicken Massaman Curry One 4-ounce can Massaman curry paste One 13.5-ounce can coconut milk 1 tablespoon fish sauce 3/4 pound Yukon gold potatoes, peeled and cut into 1-inch pieces 1/4 cup roasted peanuts 1 bay leaf 1 stalk lemongrass, pounded and tied in a knot 1 small onion, cut into 1-inch pieces Salt 3/4 pound boneless skinless chicken breasts, sliced 1/4-inch thick across the grain Steamed jasmine rice, for serving Instructions: Combine the curry paste and 2 tablespoons coconut milk in a large saucepan over medium heat. Keep stirring and scraping the mixture until it sticks to the pan and starts to brown, 5 minutes. Add the fish sauce and stir for a few seconds, then add the potatoes, peanuts, bay leaf, lemongrass, onion, the rest of the coconut milk, 1 cup water and 1/2 teaspoon salt. Simmer gently, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. Meanwhile, toss together the sliced chicken with 1/2 teaspoon salt in a bowl and let sit at room temperature. Add the chicken to the sauce and simmer gently until just cooked through, 4 to 5 minutes. Remove the bay leaf and lemongrass. Serve with the rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 54686,"Big Batch Boulevardier 4 cups rye whiskey 2 cups Campari
2 cups sweet vermouth
Orange peels, for garnish
Instructions: Pour the rye, Campari and vermouth into a pitcher and refrigerate until chilled. Serve with an orange peel twist. ","[Bourbon, Barolo, Chianti, Rioja]" 54687,"Pasta Salad Alla Norma 1 medium to large eggplant, cut into 3/4-inch cubes Kosher salt
12 ounces penne rigate
1/3 cup olive oil
2 cups cherry tomatoes, halved if large
2 tablespoons capers
1 clove garlic, finely chopped or grated
1 tablespoon red wine vinegar
8 ounces small mozzarella balls (pearls)
1/4 cup torn fresh basil leaves
Instructions: Put the eggplant in a colander and toss with 1 teaspoon salt. Let stand, tossing occasionally, for 30 minutes to 1 hour. Rinse and drain well, then pat dry with paper towels. Bring a large pot of salted water to a boil. Cook the penne according to the package directions. While the pasta cooks, heat the oil in a large skillet over medium-high heat until it shimmers. Add the eggplant and cook, stirring occasionally, until very tender and golden brown, about 8 minutes. Add the cherry tomatoes, capers and garlic and cook, stirring often, until the tomatoes start to break down, about 2 minutes more. Transfer to a large bowl. Add the drained pasta to the bowl with the eggplant mixture and stir in the vinegar; add salt to taste. Let stand until cooled to slightly warm or room temperature, then stir in the mozzarella and basil. Serve immediately or refrigerate for up to 4 hours. ","[Nebbiolo, Barbera, Dolcetto, Tempranillo]" 54688,"Perfect Roast Potatoes 5 1/2 pounds potatoes 2 tablespoons semolina 2 (11-ounce) jars goose fat Instructions: Preheat the oven to the hottest possible temperature. Peel the potatoes, and cut each into 3 by cutting off each end at a slant so that you are left with a wedge or triangle in the middle. Place the potatoes into salted cold water in a saucepan, and bring them to a boil. Boil the potatoes for 4 minutes. Drain the excess water from the potatoes using a colander and then tip the potatoes back into the empty saucepan. Sprinkle the semolina over the top of the potatoes. Hold a lid firmly on top of the pan and shake the potatoes around to coat them well and so that their edges disintegrate or fuzz and blur a little: this facilitates the crunch effect later. Place the goose fat into a large roasting tin and heat in the oven until very hot. Then carefully place the semolina-coated potatoes into the hot fat and roast the potatoes in the oven for 45 minutes to an hour or until they are darkly golden and crisp, turning them over halfway through cooking. If the oven is hot enough they probably will not need more than about 25 minutes a side; and it's better to let them sit in the oven (you can always pour off most of the fat and leave them in the tin) until the very last minute. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54689,"Chilled Spring Pea Soup with Crab Salad, Creme Fraiche, and Mint Kosher salt 1/2 cup sliced shallots 1/4 cup sliced garlic 1 tablespoon toasted coriander seeds Freshly cracked black pepper 1 Fresno cl, sliced, seeds and stem included 4 cups shelled English peas 3 to 4 cups creme fraiche, cold 1 small bunch mint, leaves picked 2 cups Jonah crabmeat, picked through for shells 1/4 cup torn mint leaves Salt and freshly cracked black pepper Extra-virgin olive oil, for drizzling 1/4 cup sliced scallions 2 limes, zested and juiced 2 pickled Fresno chiles, minced, recipe follows 8 snow peas, julienned 2 pounds Fresno chiles Sherry vinegar Sugar Kosher salt 2 bay leaves 2 tablespoons coriander seeds 2 tablespoons black peppercorns 1 teaspoon cumin seeds 4 sprigs fresh marjoram 3 garlic cloves Instructions: For the soup: Bring a large pot of water to a boil over medium heat. Add enough salt to make it taste like the ocean. Add the shallots, garlic, coriander seeds, freshly cracked black pepper, to taste, and sliced chiles, and bring back to a boil. Taste the water and season with salt, if needed. Add the English peas, bring the soup back to a boil and allow it to cook until the peas are al dente, about 30 to 45 seconds. Using a strainer or spider, add the pea mixture to a blender with 2 ladlefuls of flavored liquid, the creme fraiche and the mint leaves. Puree until smooth. Pour through a wired mesh strainer into a bowl over an ice bath to cool very quickly. Continue to stir until chilled. Taste for seasoning. For the crab salad: To a large bowl, add the crabmeat, mint leaves, salt and pepper, to taste, a drizzle of extra-virgin olive oil, sliced scallions, lime zest, lime juice, and the chiles. Lightly toss with a fork. Do not overwork. Taste and adjust seasoning, if needed. Ladle the soup into serving bowl. Top each bowl with a large spoonful of the salad. Drizzle with extra-virgin olive oil and garnish with julienned snow peas. Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid. Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let the mixture cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month. Yield: about 2 quarts ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54690,"Grilled Peasant Bread with Olive Butter 4 tablespoons softened unsalted butter 2 tablespoons black olive spread, such as Tapenade 1 tablespoon finely chopped fresh basil leaves (about 6) l loaf crusty country-style bread 1/3 cup extra-virgin olive oil Salt and freshly ground pepper 1 large clove garlic Instructions: Make butter: In a bowl combine all ingredients.
Cut bread into 1/2 to 1-inch thick slices. Brush both sides of bread with oil, season with salt and pepper and transfer to a heated grill. Grill each side of the bread for 1 to 2 minutes, or until lightly toasted and grill marked. Rub bread with the garlic clove. While bread is still hot spread with some of the butter. Transfer to a serving dish. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 54691,"Herby Julep 1/3 cup sugar 5 tea bags Earl Grey 1/2 cup chopped fresh mint
6 tablespoons fresh lemon juice
2 sprigs basil, stemmed
2 sprigs mint, stemmed
2 to 3 limes, halved 20 ounces bourbon Instructions: In a medium saucepan, bring 4 cups water to a boil. Stir in the sugar and cook for about 5 minutes. Add the tea bags and mint, then remove from the heat and steep for 10 minutes. Strain the mixture and discard the tea bags and mint. Cool for about 1 hour, and then stir in the lemon juice. Fill 8 smallish glasses (or classic julep cups) with crushed ice and muddle in a few leaves basil and mint in each glass, bruising the herbs and mixing them with the ice. Add a squeeze from the limes to each glass, then pour about 3 1/2 ounces of the cooled syrup and about 2 1/2 ounces of the bourbon per glass. Add a straw and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54692,"Lime Cream Trifle 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 3 limes, juiced 1 lime, zested 1 (5.5-ounce) package Maria crackers, or 1 (4.8-ounce) package graham crackers 1 lime, for garnish, optional Instructions: Blend the condensed milk, evaporated milk and lime juice in a blender until smooth. Spoon 1 cup of the lime cream into the bottom of a 6-cup glass trifle dish. Sprinkle with 1/3 of the lime zest. Then arrange 1/3 of the crackers over the cream, breaking them as needed to form a single layer. Repeat to make 2 more layers, ending with a layer of cream and a sprinkle of lime zest. Cover tightly with plastic wrap and chill until set, at least 2 hours, or overnight. To serve, thinly slice 1 lime and arrange the lime slices in an overlapping layer on top as garnish, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54693,"Marshmallow Fondant Flowers and Butterflies One 10-ounce bag mini marshmallows One 1-pound box confectioners' sugar, sifted, plus additional for dusting Vegetable shortening, for kneading the fondant 3 different colors gel food coloring Confectioners' sugar, for rolling the dough Instructions: For the marshmallow fondant: combine the marshmallows and 1 tablespoon water in a large microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 1/2 minutes. Pour about three-quarters of the sifted confectioners' sugar into the marshmallows and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased latex gloves) and dump the mixture onto the counter. Knead, adding more confectioners' sugar a little at a time, until the fondant is very smooth, not sticky and holds its shape in a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and refrigerate for several days. (Let return to room temperature before using.) For the flowers and butterflies: Divide the fondant into 3 pieces. Working with one piece at a time, made an indentation in the top with your thumb and drop in food coloring (start with about 4 drops). Grease your hands and counter with shortening (or wear greased latex gloves). Knead the dough until the color is even, adding more food coloring if you want it darker. Wrap in plastic while you repeat with the remaining pieces of dough and different colors. To make a rose, pinch off a walnut-size ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll the fondant to a scant 1/8-inch thickness. Use a small round cutter (about 1 1/4 inch) and punch out 10 to 12 rounds. Roll the first round around itself to create the inside of the rose. Continue to roll the pieces around each other, starting one petal halfway after the previous. Press the bottom together and peel the petals back slightly to open the rose. To make a daisy, pinch off a walnut-size ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll to a scant 1/8-inch thickness. Use a 6-petal flower cutter (any size between 2 and 2 1/2 inches) to cut out as many flowers as you can. Use a toothpick to press a line down the center of each petal. For each flower, roll some fondant in a contrasting color into a ball slightly smaller than the center of the flower. Press to flatten slightly and poke the top all over lightly with a toothpick . Brush the bottom lightly with water and stick it in the center of the flower. Lay the flowers inside an egg carton to dry so the petals stand up, 2 to 3 hours. To make a butterfly, pinch off a walnut-sized ball of the fondant color of your choice. Very lightly dust your work surface with confectioners' sugar (just enough so it doesn't stick; you don't want the fondant to look dusty). Roll the fondant to a scant 1/8-inch thickness. Use a 6-petal flower cutter (any size between 2 and 2 1/2 inches) to cut out a few daisy shapes. Cut and remove the top and bottom petal with a paring knife, leaving a V-shaped notch; the 4 remaining petals should look like a butterfly's wings. Pinch off 4 tiny pieces of fondant in a different color and roll into balls. Flatten to make spots for the butterfly's wings and attach to the wings, using a little water to adhere. Pinch off a small piece of fondant in a third color and roll into a snake about 2 inches long. Snip the top third in half lengthwise with scissors and pull apart to make antennae. Attach to the body with a little water. Lay a piece of parchment over a rolling pin and lay the butterfly on it, face-down, to dry, about 4 hours and up to overnight.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54694,"Eggplant Sandwiches 2 tablespoons vegetable oil 8 slices (1/2-inch thick) eggplant 1 egg, lightly beaten Salt and pepper Pesto to taste 8 slices (1/4-inch thick) fresh mozzarella 4 whole fresh basil leaves Instructions: Preheat the oven to 400 degrees. Heat the oil in a nonstick skillet. Dip the eggplant in egg and fry the eggplant for about 3 to 4 minutes a side or until tender. Set the eggplant slices on a baking pan and season each slice with salt and pepper. Spread each slice of eggplant with pesto and top with a slice of mozzarella cheese. Bake for 5 minutes or until the mozzarella melts. Set one eggplant slice on top of the other if you wish, to form more of a towering sandwich and garnish with fresh basil leaves. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 54695,"Pork Chops with Applesauce and Grits 8 slices bacon, cut into 1/2-inch pieces 1 yellow onion, chopped
2 cups stone-ground grits (the coarser the better!)
4 cups low-sodium chicken broth
2 cups heavy cream
Dash of cayenne, or to taste
1 1/2 cups grated Monterey Jack or other cheese
Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons olive oil
Six 1/2-inch-thick boneless pork chops
Salt and freshly ground black pepper
2 cups Applesauce, recipe follows 1/2 cup dry white wine
2 teaspoons apple cider vinegar
3/4 cup pure maple syrup
6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths 1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon
Instructions: For the grits: In a large pot over medium heat, cook the bacon and onions until the bacon is chewy and the onions are translucent, about 1 minute. Pour in the grits and add the chicken broth. Stir together and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, for 30 to 40 minutes. Add the cream and cayenne, stirring them into the grits. Cover the pot and keep cooking over very low heat, stirring occasionally to keep them from sticking, until the grits are tender but still have a bite to them, another 20 to 30 minutes. Just before serving, stir in the cheese. Add salt and pepper to taste. For the pork chops: Melt the butter with the oil in a large skillet over medium-high heat. Sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the skillet and cook until golden brown, about 2 minutes per side. (They'll finish cooking in the skillet later.) Remove the pork chops to a plate. Put the skillet back on the heat, add the Applesauce and pour in the wine and vinegar. Cook until the liquid reduces by half, about 5 minutes. Pour in the maple syrup, stir it in and allow it to come to a bubble. Add the pork chops to the skillet, reduce the heat to low, cover and cook for another 20 minutes. To serve, spoon a generous helping of grits onto a plate. Lay a pork chop on top of the grits, and then spoon the apples over the top. Be sure to get a little extra pan sauce onto the plate. Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through. Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54696,"Wild Mushroom Salad with Corn Mustard Dressing 6 tablespoons seasoned rice vinegar 4 tablespoons fresh squeezed lemon juice 2 tablespoons finely chopped shallot 4 tablespoons fragrant honey 4 tablespoons olive oil 2 teaspoons poached garlic 2 tablespoons finely chopped shallots 1/4 cup double strength, unsalted chicken or vegetable broth 1 tablespoon Dijon mustard (or to taste) 1/2 cup Spectrum Naturals unrefined corn oil (found in health food stores) 1 teaspoon fresh lemon juice Sea salt and freshly ground pepper, to taste 3 tablespoons clarified butter or olive oil 1 1/2 pounds wild mushrooms such as oyster, chanterelle, alba or best available Sea salt and freshly ground pepper, to taste 8 cups loosely packed mixed young savory greens such as arugula, cress, mizun and, tat soi Honey Lemon Vinaigrette Corn Mustard Dressing Fresh dill sprigs Fried capers Shaved Parmesan or dry Jack cheese Instructions: For honey lemon vinaigrette, Whisk all ingredients together. Store covered and refrigerated. For the garlic in the corn mustard dressing, place unpeeled garlic cloves in a small sauce pan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husks from garlic. For the corn mustard dressing, add garlic, shallots and stock to a blender and blend until smooth. Add mustard and slowly pour oil in with motor running until dressing is smooth and thickened. Stir in lemon juice and season with salt and pepper. Store covered in refrigerator until ready to use. For the mushrooms, heat the clarified butter in a large saute pan and saute the mushrooms until barely tender and still holding their shape. Season with salt and freshly ground pepper, set aside and keep warm. For assembly of the salad, lightly toss the greens with some of the honey lemon vinaigrette and arrange attractively on plates with the mushrooms. Spoon the corn mustard dressing around and garnish with the dill sprigs, fried capers and cheese. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 54697,"Low Fat Ranch Dressing over Chopped Salad 1 (10-ounce) sack mixed greens, any style or brand 1 cup shredded carrots, available packaged in produce section 1 cup plain low fat yogurt 2 tablespoons grated red onion 2 tablespoons chopped parsley leaves 2 tablespoons chopped or snipped dill or 1 teaspoon dried dill 1 tablespoon lemon juice, from a wedge of fresh lemon 1 clove garlic Coarse salt Black pepper Instructions: Combine the greens with carrots and radishes. Mix yogurt with grated onion, herbs, lemon juice. Paste the garlic by chopping it then add a generous pinch of coarse salt and mash with the side of your knife. Mix paste into dressing. Season the dressing with black pepper, to your taste. Pour the dressing evenly over the salad, toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 54698,"Kickin' Chipotle Fried Chicken Tenders with Cool Cucumber Slaw One 7-ounce can chipotle peppers (including adobo sauce) 1 quart buttermilk 2 pounds chicken tenders 1 cup masa 2 cups panko bread crumbs 2 teaspoons kosher salt 1/2 teaspoon white pepper Canola oil, for frying Cool Cucumber Slaw, recipe follows Cilantro sprigs Cucumber wedges 2 Armenian or English cucumbers, coarsely shredded 1 teaspoon kosher salt 2 cups Greek yogurt 3 tablespoons lime juice 1 tablespoon chopped fresh mint leaves 1 tablespoon chopped fresh cilantro leaves 1 small carrot, finely shredded 1 scallion, thinly sliced 1/2 teaspoon white sugar Instructions: Pour chipotle peppers and adobo sauce into a blender. Add 2 cups buttermilk; cover and process until peppers are completely pureed. Place chicken in a large zip top plastic bag and pour buttermilk mixture and remaining buttermilk over chicken. Refrigerate for at least 3 hours or up to overnight. Combine the masa, panko, salt and pepper in a large zip top plastic bag. Drain chicken pieces; add to masa mixture, 1 at a time, and shake to coat. Shake off excess; place on waxed paper for 15 minutes before frying. Heat 4 inches of oil to 375 degrees F in a large cast iron skillet. Fry chicken for about 4 minutes on each side or until browned on all sides. Remove chicken from skillet and place on a paper towel lined platter. Once well drained, keep chicken warm on a wire rack over a baking sheet in a oven preheated to 300 degrees F. Serve chicken on a large platter with Cool Cucumber Slaw. Garnish with Cilantro and cucumber wedges. Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 54699,"Popcorn-Coated Popcorn Chicken Olive oil cooking spray, for spraying the baking sheet and chicken 1 pound chicken tenders, cut into bite-size pieces
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
8 cups plain popped popcorn
1/2 cup all-purpose flour
1/2 cup buttermilk or milk
1 tablespoon hot sauce
2 large eggs
1 cup panko breadcrumbs
2 teaspoons sweet paprika
Instructions: Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray. In a large releasable plastic bag, combine the chicken, salt, garlic powder, onion powder and black pepper. Seal and then shake and massage the bag so all the chicken pieces get coated with the seasoning. Set aside. Add the popcorn to a separate large resealable plastic bag. Close the bag and, using a rolling pin, crush the popcorn into small pieces. Set up your breading station using 3 pie pans. In the first pan, add the flour. In the second pan, whisk together the buttermilk, hot sauce and eggs. In the third pan, combine the popcorn, panko and paprika and stir to combine. Working in batches, dredge the chicken pieces first in the flour, then in the buttermilk mixture and finally in the popcorn breading mixture, pressing the chicken into the breading mixture to make sure it gets completely coated. Place on the prepared baking sheet in 1 even layer. Spray the tops lightly with cooking spray. Bake until golden brown, about 15 minutes, flipping each piece halfway through. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54700,"Shrimp Broth and Pasta 1 pound medium shrimp 2 tablespoons vegetable oil
2 stalks celery, diced
2 cloves garlic, crushed
1 yellow onion, diced
1 tablespoon tomato paste
1 cup dry white wine
1 teaspoon black peppercorns
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh parsley
Kosher salt
Kosher salt 12 ounces fresh fettuccine
3 tablespoons unsalted butter
1 teaspoon paprika
3 cloves garlic, chopped
1/2 cup heavy cream
1 cup grated Parmesan
Chopped fresh parsley, for garnish
Instructions: For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate. Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54701,"Gluten-Free Black Bean Brownies Nonstick cooking spray One 15.5-ounce can low-sodium black beans, drained and rinsed 1 1/4 cups cocoa powder 3/4 cup granulated sugar 3 tablespoons canola oil 1 teaspoon vanilla extract 1/4 teaspoon salt 3 large eggs 1 1/2 cups bittersweet chocolate chips 1/4 cup confectioners' sugar Instructions: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve. ","[Malbec, Tempranillo, Barbera, Dolcetto]" 54702,"Make-Ahead Turkey Gravy 1 pound turkey wings, legs or neck pieces, cut into small pieces Kosher salt and freshly ground black pepper 8 cups homemade turkey stock or low-sodium chicken broth 5 fresh sprigs thyme 2 dried bay leaves 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour Instructions: Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes. Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm. Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper. Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks. To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54703,"Garlic Shrimp Roll 1 pound salted butter 3 ounces chopped fresh garlic
1 ounce dried basil
1 ounce dried oregano
Six 16/20 Gulf shrimp, lightly seasoned with salt and pepper Splash white wine
1/2 fresh lemon
1 New England style split-top hot dog roll, lightly buttered and toasted on a flat top or in a frying pan
Instructions: For the garlic butter: Melt butter in a saucepan until clear. Mix in garlic, basil and oregano. Bring to about 200 degrees F so the ingredients are evenly mixed. Remove from heat. Let cool, mixing occasionally, to ensure ingredients remain suspended evenly throughout the butter. For the shrimp roll: Heat a saute pan with 1 ounce garlic butter (save the remaining garlic butter for another use). Saute shrimp until solid in texture, then add white wine to deglaze the pan. Drizzle lemon juice over dish and place shrimp in toasted roll. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54704,"Sourdough Cheese Crackers 60 grams unbleached, all-purpose flour, plus more for dusting 20 grams Cheddar cheese powder
1/4 teaspoon kosher salt, plus more for sprinkling
4 tablespoons unsalted butter, softened and divided
125 grams discarded Sourdough Starter (unfed), recipe follows 125 grams all-purpose, unbleached flour 125 grams filtered water, room temperature
100 grams all-purpose, unbleached flour 100 grams filtered water, room temperature
Instructions: Whisk the flour, cheese powder and salt together in a small bowl. Place 3 tablespoons of the butter and the starter in the work bowl of a stand mixer fitted with the paddle attachment, and work on low speed until creamy and homogeneous, about 1 minute. Stop the mixer and sift the flour mixture over the creamed starter, return the mixer to low and work until a soft dough forms, about 1 minute more. Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Press each piece into a 1/4-inch-thick rectangle and wrap in individual pieces of plastic wrap. Refrigerate between 8 and 24 hours (see Cook's Note). Place two racks nearest the center of the oven and heat to 350 degrees F. Line two half-sheet pans with parchment paper. Retrieve one piece of dough from the refrigerator and dust both the dough and your pasta maker with flour. (Continue to dust the pasta roller and the dough as needed to prevent sticking.) Starting on the widest setting, typically labeled \1,\ feed the dough through the roller. Then fold the dough into thirds, as you would a letter, turn 90 degrees and run it through again. Fold the dough into thirds again, turn, and pass it through the roller. Adjust your pasta maker to the next setting and roll the dough through 3 times without folding. Repeat this step 3 times more on both the 3rd and 4th settings. Transfer the dough to one of the prepared half-sheet pans and repeat the process with the remaining dough, arranging two sheets of dough per pan. Melt the remaining 1 tablespoon of butter and brush onto the dough. Sprinkle with a generous pinch of kosher salt. Dock the dough thoroughly with a fork and cut into 1-inch squares with a pizza wheel. Bake for 10 minutes, then turn the pans 180 degrees and rotate from top to bottom. Continue baking until the crackers just begin to brown around the edges, 8 to 10 minutes more. Remove from the oven and immediately transfer the crackers on the parchment to a rack to cool completely before serving, about 20 minutes. Lid tightly and store at room temperature. To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note). For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture. Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work. The cheese crackers are to be made with the discarded percentage of starter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54705,"Chicken and Peaches 2 tablespoons butter 4 peaches, pitted, thickly sliced or halved 1/2 lemon, juiced 1 1/2 tablespoons extra-virgin olive oil 4 pieces boneless, skinless chicken thighs 2 pieces boneless, skinless chicken breast Salt and freshly ground black pepper 1 shallot, chopped 1 (2-inch) piece ginger, grated or minced 3/4 cup chicken stock 2/3 cup peach preserves 2 teaspoons hot sauce (recommended: Frank's Red Hot) 2 tablespoons Worcestershire sauce Instructions: Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat. While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil. Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54706,"Stuffed Cheesy Pizza Bones 4 ounces part-skim, low-moisture mozzarella 1/4 cup grated Parmesan 2 tablespoons dried oregano 2 tablespoons sesame seeds 1 teaspoon crushed red pepper flakes 1/2 teaspoon flaky salt 1 clove garlic, finely chopped 1 pound pizza dough, at room temperature 4 teaspoons whole milk ricotta 1 tablespoon unsalted butter, melted Marinara sauce, warmed, for serving Instructions: Line a baking sheet with parchment. Cut the mozzarella into 1/2-by-1/2-by-2-inch-long sticks and set aside. Mix together the Parmesan, oregano, sesame seeds, red pepper flakes, salt and garlic together in a bowl; set aside. Pat the pizza dough into a 16-by-8-inch rectangle with a long side facing you. Using a sharp knife or pizza wheel, cut the dough in half lengthwise. Quarter each piece so you have eight 4-by-4-inch squares. Spread 1/2 teaspoon ricotta in the middle of a square and place a piece of mozzarella on top. Fold the dough over the cheese to completely encase it. Starting from the center, pinch the seams closed, carefully pushing out any air as you go. Repeat with the remaining dough and cheese. Working one at a time, put a piece of dough into the seasoning mixture and press down firmly to coat all sides. On a clean, dry work surface roll the dough gently but firmly into a torpedo shape that is about 10 inches long. Tie the dough into a knot at each end and place it seam-side down on the prepared baking sheet. Repeat with the remaining pieces of stuffed dough. Brush with the butter and sprinkle on any remaining seasoning mix. Put in a warm place and let rise until puffy, about 30 minutes
Preheat the oven to 425 degrees F.
Transfer the bones to the oven and bake, rotating the pan halfway through, until golden brown all over, about 10 minutes. Serve warm with marinara sauce on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54707,"Spiced Mixed Nuts 1 1/4 teaspoons cayenne pepper 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon mustard powder 1/2 cup sugar Kosher salt 1 large egg white 4 cups mixed roasted salted nuts Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper. Mix the cayenne, cinnamon, ginger, mustard powder, sugar and 1/2 teaspoon salt in a small bowl. Whisk the egg white in a large bowl until frothy. Toss in the nuts, then add the spice mixture and toss until well coated. Spread the nuts on the prepared baking sheet; bake until dry, about 45 minutes. Let cool completely on the baking sheet. Hot: These nuts are a not-too-spicy crowd pleaser. Cayenne, ginger and mustard powder give them mild heat. Hotter: Add 2 teaspoons chipotle cl powder to the spice mixture, then continue as directed. Hottest: Add 2 teaspoons chipotle cl powder to the spice mixture, then continue as directed. While the nuts are baking, fry 4 thinly sliced serrano cl peppers in 350 degrees F canola oil until crisp, about 30 seconds. Drain on paper towels, season with salt and toss with the nuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 54708,"Movie Theater Candy Sundae Bar with Hot Fudge and Caramel Sauces 6 ounces semisweet chocolate, finely chopped 3/4 cup heavy cream 1/3 cup light corn syrup 1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 cup sugar 1/3 cup light corn syrup
1 cup heavy cream
1 tablespoon unsalted butter Kosher salt
2 pints vanilla, chocolate, or your favorite ice cream Sundae toppings, such as assorted buttered popcorn, chewy cinnamon candies, chopped candy bars or candy bar clusters, chocolate covered peanuts, gum drops, gummy bears, gummy fish candies, licorice and nonpareils Instructions: For the fudge sauce: Combine the semisweet chocolate, heavy cream, light corn syrup, sugar and cocoa powder in a small saucepan over medium heat. Cook, stirring constantly, until the chocolate is melted. Take the pan off the heat, and add the unsalted butter and vanilla extract. Continue to stir the fudge sauce until completely smooth. Cool the sauce slightly before serving. For the caramel sauce: Combine the sugar, light corn syrup and 1/2 cup water in a medium saucepan over medium-high heat. Cook, stirring constantly, until the sugar dissolves. Bring the mixture to a boil. Once boiling, swirl the pan occasionally, but do not stir, until the caramel turns a deep-amber color, 10 to 12 minutes. Reduce the heat to low, carefully add the heavy cream, stir to incorporate and simmer until smooth. Remove the pan from the heat, stir in the butter and pinch of salt and cool the caramel sauce slightly before serving. For the sundae bar: Serve the ice cream with the fudge sauce, caramel sauce, and sundae toppings. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 54709,"Roasted Eggplant Caponata 1 medium eggplant, trimmed and cut into 1/2-inch pieces 1 red bell pepper, seeded and chopped 1 large shallot, chopped 1/2 cup extra-virgin olive oil 1 teaspoon finely chopped garlic Kosher salt and freshly ground black pepper 1/4 cup chopped flat-leaf parsley 2 tablespoons brined capers, drained and chopped 2 tablespoons golden raisins 1 teaspoon finely grated lemon zest 1 tablespoon fresh lemon juice 1/2 teaspoon red pepper flakes 1 tablespoon toasted pine nuts Baguette slices, for serving Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the eggplant, bell peppers and shallots with the olive oil, garlic, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Spread the vegetables on the lined baking sheet and roast, stirring occasionally, until softened and browned, about 45 minutes. Let cool. Transfer the vegetables to a medium bowl and stir in the parsley, capers, raisins, lemon zest, lemon juice and red pepper flakes. Season with salt and pepper. Sprinkle with the pine nuts. Serve the caponata with baguette slices. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 54710,"Challah French Toast 6 extra-large eggs 1 1/2 cups half-and-half or milk 1 teaspoon grated orange zest 1/2 teaspoon pure vanilla extract 1 tablespoon good honey 1/2 teaspoon kosher salt 1 large loaf challah or brioche bread Unsalted butter Vegetable oil Pure maple syrup Good raspberry preserves (optional) Sifted confectioners' sugar (optional) Instructions: Preheat the oven to 250 degrees F. In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54711,"Cracked Wheat Salad with Grilled Red Onion 1 pound bulgur 1 large red onion, sliced into 1/4-inch slices 3 tablespoons olive oil, divided 3 plum tomatoes, diced 1 cup finely chopped flatleaf parsley 2 tablespoons finely chopped mint 1/4 cup fresh lemon juice Salt and freshly ground pepper Instructions: Place the bulgur in a large bowl and cover with boiling water, let stand 15 minutes and drain. Brush the onion slices on both sides with the olive oil and season with salt and pepper to taste. Grill on both sides until almost cooked through, remove and coarsely chop. Place the bulgur in a large bowl, add the remaining ingredients and mix to combine. Season with salt and pepper to taste. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 54712,"Roman Pizza 2 (8-ounce) pieces of purchased or homemade pizza dough, recipe follows 1/3 cup homemade or purchased marinara sauce 1/3 cup (lightly packed) shredded smoked mozzarella cheese 1 cup (lightly packed) shredded Fontina cheese 2 ounces mushrooms, thinly sliced 2 ounces pancetta, chopped 1/2 cup warm water (105 to 110 degrees F) 2 teaspoons active dry yeast 2 cups all-purpose flour, plus more for kneading 1 teaspoon salt 3 tablespoons olive oil, plus more for bowl Instructions: Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Roll out each piece of pizza dough into a 13 1/2 by 8 1/2-inch rectangle. Transfer to separate large baking sheets. Spoon the marinara sauce over the pizzas, dividing equally and leaving a 1-inch border around each pizza. Sprinkle the mozzarella and Fontina cheeses over the pizzas, dividing equally. Sprinkle the mushrooms and pancetta over the cheese. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Cut the pizzas crosswise into rectangular slices and serve immediately. Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 54713,"Mango Cheesecake with Basil Lemon Syrup 8 ounces biscotti 3/4 cup butter, melted 2 (8-ounce) packages cream cheese, room temperature 1 cup whole milk ricotta cheese, room temperature 2 cups mango puree 4 large eggs 3/4 cup sugar 1 cup sugar 1/4 cup water 1/4 cup lemon juice 1 packed cup fresh basil leaves Instructions: Special equipment: 9-inch springform pan For the Mango Cheesecake: Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack. Blend the cream cheese and ricotta in a food processor. Add the mango puree, eggs, and sugar and pulse until the mixture is smooth. Pour the mango mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is firm and moves slightly when the pan is gently shaken, about 1 hour 30 minutes. Transfer the cake to a cooling rack to cool for 30 minutes. Place in the refrigerator and cool completely, at least 8 hours and up to 2 days. For the Basil Lemon Syrup: Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Cool the syrup completely. In a food processor combine the basil and the cooled syrup. Pulse until the herbs are finely chopped. Strain the mixture through a fine mesh sieve. Slice the cheesecake and place on a serving plate. Drizzle with the syrup and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54714,"Grilled Salmon Sushi-Rice Bowl 1 tablespoon wasabi powder 2 tablespoons water 1 1/4 cups Homemade Ponzu Sauce, recipe follows, or purchased ponzu sauce 1/4 cup sake 2 tablespoons grated ginger 1 pound center-cut salmon fillet, cut into 4 equal pieces 12 ounces asparagus, ends trimmed 2 tablespoons vegetable oil 4 teaspoons sesame seeds 4 cups warm Sushi Rice, recipe follows 2 teaspoons sesame oil 3 green onions, chopped 1 avocado, pitted, peeled, and cut into 1/2-inch cubes 1 English cucumber, cut into matchstick-sized strips 1/4 cup sliced pickled ginger 1 lemon, zested 1/2 cup mirin 1/2 cup fresh lemon juice 6 tablespoons soy sauce 1/2 cup sugar 1 tablespoon minced green onion 2 cups short-grain rice 2 cups water 1/4 cup rice vinegar 2 1/2 tablespoons sugar 1 tablespoon mirin 3/4 teaspoon salt Instructions: To make the sauce, combine the wasabi powder and water in a saucepan and let bloom for 5 minutes. Add 3/4 cup ponzu, the sake and grated ginger and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is reduced by half, about 10 minutes. Meanwhile, place the fish and asparagus in a large baking dish. Pour the remaining ponzu sauce and the oil over the fish and asparagus and turn to coat evenly. Let stand for 10 minutes. In a small frying pan, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool. Place a grill pan over medium heat until hot. Lift the asparagus from the marinade, place in the pan and cook, turning occasionally, until tender-crisp, about 3 minutes. Transfer the asparagus to a plate and cover with aluminum foil, shiny side down, to keep warm. Lift the fish from the marinade and place in the grill pan. Cook, turning once, until it turns opaque and just begins to flake, 2 to 3 minutes on each side. To serve, divide the rice among 4 bowls. Top with a piece of fish and some asparagus. Pour 1/4 cup of the sauce over the fish in each bowl. Garnish each serving with the sesame oil, green onions, avocado, cucumber, pickled ginger and sesame seeds. In a bowl, combine all the ingredients and stir until the sugar dissolves. Store in a covered container in the refrigerator; it will keep for up to 1 month. Place the rice in a bowl. Add cold water to cover and wash the rice well by rubbing it between your hands, then drain. Repeat twice more. Pour the rice into a strainer to drain. Place the rinsed rice and the 2 cups water in a 2 to 3-quart saucepan. Bring to a boil over high heat, reduce the heat to low, cover and cook for 20 minutes. Turn off the heat and let the rice stand for 10 minutes. In a small pan, heat the vinegar, sugar, mirin and salt over medium heat until the sugar dissolves. Remove from the heat. Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use. It will hold at room temperature for up to 4 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54715,"Espresso Martini Tiramisu 3 tablespoons instant espresso powder 1/2 cup coffee liqueur, such as Kahlua
16 ounces mascarpone (about 2 cups)
1/3 cup confectioners' sugar
1 tablespoon heavy cream
3 tablespoons vodka
4 1/2 teaspoons granulated sugar
10 ladyfingers, such as Savoiardi, halved crosswise
Unsweetened cocoa powder, for dusting
12 chocolate-covered espresso beans, for serving
Instructions: Stir 1 tablespoon of the espresso powder into the coffee liqueur in a liquid measuring cup until dissolved. Set aside. Combine the mascarpone and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until just combined, about 15 seconds. With the mixer on low, slowly pour in the liqueur-espresso mixture followed by the cream and continue to whip until all the liquid is incorporated. Increase the mixer to medium speed and continue to whip until the mascarpone-cream mixture reaches a medium-stiff peak, about 1 minute. Set aside.
Stir together the vodka, granulated sugar, remaining 2 tablespoons espresso powder and 3/4 cup hot water in a small bowl until the sugar and espresso powder are dissolved.
Fill the bottom third of each of four 7- to 7 1/2-ounce martini glasses with some of the mascarpone cream and smooth with the back of a spoon. Dip 1 ladyfinger half at a time into the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange 2 soaked ladyfinger halves over the cream in each glass. Spoon more mascarpone cream on top of the ladyfingers to fill the next third of the glass and smooth with the back of the spoon. Individually dip 3 more ladyfinger halves for 2 seconds per side and arrange on top of the mascarpone cream. Top each martini glass off with the remaining mascarpone cream. Use a small offset spatula to smooth and level off the tops of each glass. Loosely cover each glass with plastic wrap and refrigerate for 4 hours.
Remove the martini glasses from the refrigerator. Place a small square of parchment over half of a glass. Sift a generous amount of the cocoa powder through a fine-mesh sieve over the exposed half. Remove the parchment. Repeat with the remaining 3 glasses. Serve with 3 chocolate-covered espresso beans in the center of each glass.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54716,"Apricot Chicken 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 pounds chicken tenderloins, cut in 1/2 across on an angle Salt and pepper 1 large onion, chopped 2 tablespoons cider or white wine vinegar 12 dried pitted apricots, chopped 2 cups chicken stock 1 cup apricot all fruit spread or apricot preserves 3 tablespoons chopped flat-leaf parsley, for garnish Instructions: Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 54717,"Smoked Salmon on Irish Soda Bread with Chive Butter 1 loaf Irish Soda Bread, recipe follows 1 stick butter, softened 1 tablespoon chopped chives 8 ounces smoked salmon, sliced Fresh dill, for garnish 1/2 cup oatmeal 1 1/2 cups all-purpose flour 1/4 cup sugar 3/4 teaspoon baking soda 1 teaspoon salt 1 cup raisins 1 tablespoon caraway seeds 3/4 cup buttermilk Instructions: Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill. Preheat the oven to 375 degrees F. Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54718,"Baked Apple Pouches 3 tablespoons butter 1 pound Granny Smith apples, peeled, cored and sliced thin 1/4 cup sugar 1/4 cup golden raisins 1 lemon, juiced 1/2 teaspoon cinnamon 1 package large square egg roll skins 1/4 cup melted butter Confectioners' sugar Vanilla ice cream Instructions: Preheat the oven to 350 degrees F. Heat a large saute pan over medium heat. Add the butter and melt. Add the apples, sugar, raisins, lemon juice, and cinnamon and saute until the apples are tender, about 8 minutes. Remove from the heat. Lay an egg roll skin on a flat surface with 1 of the points facing you so it looks like a diamond. Lay another egg roll skin on top of this one to create a diamond shape. Place 1/4 cup of the filling in the center of the wrappers and gather the egg roll skin around the filling to create a pouch. Tie the pouch with kitchen string and place on a parchment paper-lined baking sheet. Repeat with the rest of the ingredients. Brush the pouches with the melted butter and bake for 10 to 15 minutes, or until golden brown and crispy. Remove from the oven and dust with confectioners' sugar. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 54719,"Balsamic Soaked Bacon Wrapped Scallops 6 very large sea scallops 1/4 cup aged balsamic vinegar 1 tablespoon dark brown sugar 1 clove garlic, crushed 1/2-inch ginger, thinly sliced 12 slices pepper bacon, halved 1 (8-ounce) can sliced water chestnuts, drained Toothpicks Instructions: Heat a slotted broiler pan in a preheated 450 degrees F oven. Pat scallops dry and quarter them. Combine the vinegar, sugar, garlic and ginger and marinate the scallops 10 minutes. Arrange the bacon slices in a single layer. On each half-slice of bacon, place 2 slices of water chestnuts. Top with a scallop piece and wrap with the bacon, secure with toothpick. Place scallops on sides, exposed side facing out. Draw garlic and ginger from vinegar and drizzle over scallops then bake 10 minutes, turning once. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 54720,"Vegetable Cream Cheese 2 scallions, finely chopped 1 carrot, finely chopped 8 ounces cream cheese, softened Instructions: Combine vegetables and cheese in food processor. Puree until smooth. As an alternative, soften cheese in microwave for 30 seconds and stir in vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling]" 54721,"Stuffed Pigs in the Blanket 1 (11-ounce) package refrigerated breadsticks 1 tablespoon whole grain mustard 1 tablespoon hot chili sauce 1 tablespoon cream cheese 1 dill or sweet pickle, cut into small strips 1 slice Cheddar, cut into small pieces 1/4 red bell pepper, cut into small strips 1 scallion, cut into thin slices 1 tablespoon bacon bits 1 (14-ounce) package beef cocktail franks 1 egg, lightly beaten Instructions: Preheat the oven to 375 degrees F. Open the breadsticks and spread them flat on a cutting board. Cut each breadstick into thirds, crosswise, and stretch each piece until they are about 2 1/2-inches long. Onto the center of each breadstick piece, put a small dab of mustard, chili sauce, cream cheese, a few pieces of pickle, Cheddar, red pepper, and scallion or bacon bits. Place a frank just next to the ingredients and roll the breadstick completely around the frank and filling. Brush the \stuffed pigs\ with some egg wash and top each with a small bit of the filling that is inside. Place on an ungreased cookie sheet and bake until golden brown, about 11 to 13 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 54722,"Moroccan Carrot Salad 2 (10-ounce) packages pre-shredded carrots 1 cucumber, seeded and chopped
1 cup golden raisins 1 lemon, juiced 1/2 cup, chopped cilantro leaves
1 teaspoon ground cumin
1/2 teaspoon paprika
1 pinch cayenne
1 teaspoon honey
1/4 cup extra-virgin olive oil Instructions: In a medium bowl, combine shredded carrots, diced cucumber and raisins. Set aside. For the Dressing: In a small mixing bowl, combine lemon juice, cilantro, spices, and honey. Slowly whisk in extra-virgin olive oil. Pour dressing over carrot salad and toss to coat. Cover with plastic wrap and refrigerate for several hours to allow flavors to meld. ","[Ros, Sauvignon Blanc, Vermentino, Albari?o]" 54723,"Tuna with Citrus Vinaigrette Over Couscous Rehydrated couscous for 4 servings 4 individual 1inch thick fresh tuna steaks 2 tablespoons olive oil 2 tablespoons rice wine vinegar 1 1/2 tablespoons soy sauce 1 teaspoon grated fresh ginger 1/8 teaspoon dried red flakes 1/3 cup orange juice 2 tablespoons fresh lemon juice 1 teaspoon toasted ground cumin 4 oranges, cut into supremes Chopped fresh mint Salt and pepper Instructions: Set the tuna steaks in a glass or porcelain dish. Blend 2 tab. olive oil, rice wine vinegar, soy sauce, ginger and dried pepper flakes. Add tuna steaks and marinate for as long as possible. Meanwhile in a glass bowl combine the orange and lemon juice, cumin, 2 tab olive oil and orange supremes. Broil or grill tuna for 3 minutes a side; you want the tuna rare. Cut it into thin strips and set over couscous; garnish with oranges and fresh mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 54724,"Seared Scallops with Caper, Shiitake and Green Onion Relish 1 ounce shiitakes, sliced 1 tablespoon thinly sliced green onion
1 tablespoon minced mixed olives
1 teaspoon thinly sliced shallots
1 teaspoon soy sauce
1/3 teaspoon chopped capers
1/3 teaspoon minced garlic
1/3 teaspoon red pepper cl flakes
1/3 teaspoon mirin
1/3 teaspoon sesame oil
Kosher salt and freshly ground black pepper
6 ounces scallops (U/10 or 16/20), cleaned Kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
1 tablespoon unsalted butter
2 tablespoons alfalfa or broccoli sprouts 1 tablespoon thinly sliced green onion
1/3 teaspoon lemon
1/3 teaspoon olive oil
Kosher salt and freshly ground black pepper Instructions: For the caper, shiitake and green onion relish: Combine the shiitakes, green onions, olives, shallots, soy sauce, capers, garlic, cl flakes, mirin and sesame oil in a bowl and refrigerate overnight. When you are ready to cook, remove the relish from the refrigerator and bring it to room temperature, 20 to 30 minutes. Adjust the seasoning with salt and pepper. For the seared scallops: Score the scallops on one side with 4 small cuts in a hashtag pattern (#). Place the scallops on a towel and dry both sides. Heat the grapeseed oil in a skillet over high heat. Season the scallops with salt and pepper, add to the skillet and sear for 1 minute per side. Remove the skillet from the heat, add the butter and baste the scallops to finish cooking, 1 to 2 minutes. Place the relish on a plate and arrange the scallops around it. For the salad: Combine the alfalfa sprouts, green onions, lemon juice and olive oil in a bowl. Add salt and pepper and toss to combine. Place the salad in the center of the scallops. Serve immediately ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 54725,"Almond Cream Fruit Tartelettes 1 recipe cookie dough crust, above 1/4 pound almond paste 1/4 cup sugar 1 egg yolk 1 teaspoon grated lemon zest 1/2 stick unsalted butter, softened 1 egg 3 tablespoons flour 6 dozen 1/2-inch friut pieces, sour cherries, raspberries, blueberries, etc... 1/2 cup sliced almonds Confectioners' sugar Instructions: Follow the directions above for tartelette dough. After pressing in pans, set aside (do not bake.) Preheat oven to 350 degrees. For the filling: Combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour. Arrange 2 or 3 pieces of fruit in each raw dough lined pan. Pipe on almond filling to cover. Sprinkle the sliced almonds evenly over the filling. Bake for 25 minutes or until the dough is baked through and filling is set. Cool in pans, unmold and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54726,"Chicken Vesuvio 3 tablespoons olive oil 4 chicken thighs with skin and bones Salt and freshly ground black pepper 1 1/2 pounds small red-skinned potatoes, halved 4 large garlic cloves, minced 3/4 cup dry white wine 3/4 cup chicken broth 1 1/2 teaspoons dried oregano 1 teaspoon dried thyme 8 ounces frozen artichoke hearts or 1 cup frozen lima beans, thawed 2 tablespoons unsalted butter Instructions: Preheat the oven to 450 degrees F. Heat the oil in large ovenproof pot over high heat. Sprinkle the chicken with salt and pepper. Working in 2 batches if necessary, cook the chicken in the pot until golden brown on all sides, about 10 minutes. Transfer the chicken to a bowl. Carefully add the potatoes to the same pot and cook until they are golden brown, stirring occasionally, about 10 minutes. Add the garlic and saute for 1 minute. Add the wine and stir to scrape up any brown bits on the bottom of the pot. Add the broth, oregano, and thyme. Return the chicken to the pot. Stir to combine. Bring to a boil over medium-high heat. Cover and bake in the oven until the chicken is cooked through, about 20 minutes. Transfer the chicken to a platter. Arrange the potatoes around chicken. Add the artichoke hearts to the sauce in the pot. Cover and simmer over high heat until the artichokes are tender, stirring often, about 4 minutes. Turn heat to low. Stir in the butter. Pour the sauce over chicken and potatoes, and serve. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 54727,"All-Fruit Mango Sorbet 2 very ripe mangoes (2 to 2 1/2 pounds total) 2 tablespoons unsweetened coconut flakes 1 small lime, quartered Honey for drizzling, optional Instructions: Peel the mangoes, cut the flesh from around the pit and cut into approximately 1/2-inch chunks (you should have about 4 cups). Arrange the chunks in a single layer on a baking sheet, and loosely cover with plastic wrap. Freeze the mango until hard, at least 4 hours up to overnight. Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet, and bake until lightly golden and toasted, about 4 minutes, tossing about halfway through. Once the mango is completely frozen, transfer it to a food processor. Add 1/4 to 1/2 cup hot water, and process the mango until completely smooth; turn the food processor off and stir with a wooden spoon or spatula as needed. The finished texture should be like creamy sorbet (a few small chunks of mango are fine). Scoop the sorbet into 4 serving glasses or bowls, squeeze a quarter of a lime over each, drizzle with honey if using and sprinkle with toasted coconut. ","[Riesling, Moscato, Vinho Verde, Cava]" 54728,"Wings with Spicy Bleu 17 1 pound salted butter 4 ounces bleu cheese crumbles, plus additional for sprinkling 4 ounces mayonnaise 4 ounces sour cream 0.5 ounce dry rub 64 ounces hot sauce Canola oil, for frying 2 pounds chicken wings Instructions: Combine the butter, bleu cheese, mayonnaise, sour cream and dry rub in a saucepan on medium-high heat until melted, stirring occasionally. Add the hot sauce and let simmer for 5 minutes, then remove from the heat and pour into a blender. Blend until smooth. Preheat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 375 degrees F. Fry the wings, in batches, until brown and crispy, 6 to 8 minutes. Toss the wings in a bowl with 3 ounces Spicy Bleu 17. Reserve the remaining sauce for another use. Plate the sauced wings, then add bleu cheese crumbles on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 54729,"Smoky BBQ Riburger on Cheesy Garlic Bread 1 tablespoon vegetable oil 1 clove garlic, grated
1/2 medium Vidalia onion, minced
2 cups ketchup
1/2 cup crushed pineapple with juice
3 tablespoons molasses
3 tablespoons apple cider vinegar
2 tablespoons light brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 chipotle peppers in adobo
2 pounds ground pork Kosher salt
1 stick melted butter (1/2 cup) 2 tablespoons minced garlic
One 32-inch French loaf, split and halved
3 cups grated fresh mozzarella
Dill pickles, sliced on the bias or to your liking, for garnish
Instructions: For the sauce: Heat the vegetable oil in a medium saucepot over medium heat. Add the garlic and onions and saute until soft, about 4 minutes. Add the ketchup, pineapple, molasses, vinegar, sugar, mustard, Worcestershire and chipotles. Simmer uncovered, stirring often, until thickened, 15 to 20 minutes. Remove from the heat and blend with an immersion blender until mostly smooth. Reserve. For the burgers: Preheat the grill top to medium-high to high heat. Form the ground pork into long and rectangular patties that fit the shape of the bread, keeping in mind that there will be 2 patties per half of bread. Sprinkle the exterior with salt and place on a hot grill top for 3 minutes. Flip and cook another 3 minutes. Turn off the heat and baste generously with the BBQ sauce. Flip and continue cooking for a couple more minutes, continuously flipping and basting the burgers. For the bread: Place the rack in the middle of the oven and set the oven to broil. Mix the melted butter with the garlic and brush on the cut sides of the bread. Top with the cheese and place under the broiler just until the edges are lightly crisped, about 2 minutes. For the sandwich build: After your beautiful garlic bread is done, place 2 burgers on each bottom half of bread. Top with some pickles and the top half of the garlic bread. Slice each portion in half, yielding 4 sandwiches. Serve with the remaining BBQ sauce on the side and get ready to impress your family and friends. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 54730,"Arroz Amarillo with Peas Juice of 1/2 lemon 1/2 teaspoon saffron threads, loosely packed 1/4 cup olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 cup long-grain white rice 2 cups chicken stock, preferably homemade 1 cup fresh peas or frozen petits pois 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: In a small saucer, stir together the lemon juice and the saffron and leave to soak for 15 minutes. In a large saucepan, heat the olive oil over medium heat. Add the onion and saute for 4 to 5 minutes, or until softened. Add the garlic and stir for 1 minute more, until the aroma of the garlic is released. Add the rice and stir for 3 to 4 minutes, until the kernels are slightly toasty and make a clicking noise on the pan. Stir in the lemon juice and saffron mixture, then add the chicken stock and bring to a boil. Add the fresh peas, if using, otherwise add the frozen peas during the last 10 minutes of cooking time. Reduce the heat so that the liquid is simmering. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender. Serve hot. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 54731,"Texas French Toast Bananas Foster 3 eggs 1/3 cup milk, preferably whole 1/3 cup heavy cream 1/4 teaspoon pure vanilla extract 1/4 teaspoon orange-flavored liqueur (recommended: Grand Marnier) 1/8 teaspoon sea salt 1/8 teaspoon ground cinnamon 1 cup unsalted butter 2 cups packed brown sugar 1/4 teaspoon ground cinnamon 1/2 cup orange juice 1/4 cup dark rum 1 tablespoon creme de banana liqueur, optional 3 bananas, peeled and sliced 6 thick bread slices, preferably French toast bread (brioche) or Texas toast Instructions: Batter: In a large bowl, combine all of the ingredients until a smooth batter is formed. Sauce: In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add the cinnamon and orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Brush down the sides of the pan with water using a pastry brush. Remove from heat. In a small saute pan, add 1/4 cup of the caramel sauce and the bananas. Saute over high heat until just warmed through. Keep warm. Toast: Preheat a griddle or a nonstick pan over high heat. Dip the bread slices into the batter, then put them on the griddle, turning over after 2 minutes. To each serving plate, add 1/4 cup of the caramel sauce and top with the French toast. Spoon the bananas, over the toast and drizzle with some of the caramel sauce. ","[Chardonnay, Riesling, Moscato, Merlot]

" 54732,"Americana Banana Roll 1 cup sifted cake flour 1/2 teaspoon baking soda 1/8 teaspoon baking powder 1/8 teaspoon salt 1 large egg, room temperature 1/2 cup (1 large) mashed ripe banana 1 tablespoon sour cream 1 teaspoon lemon zest 5 1/2 tablespoons unsalted butter, room temperature 1/2 cup granulated sugar 3/4 cup (6 ounces) heavy cream 2 tablespoons sour cream 1 tablespoon granulated sugar 1 teaspoon vanilla 1 cup fresh raspberries, room temperature 3 tablespoons red currant jelly Instructions: Position rack in lower third of oven; preheat oven to 375 degrees. Using a paper towel, lightly grease a small area in the center of a 12 x 15 1/2 x 1/2-inch baking sheet with solid shortening, and line the pan with foil, leaving a 2-inch overhang at each short end (the dab of shortening holds the foil in place). Lightly grease the foil with shortening, and sprinkle with allpurpose flour. Shake the pan to distribute flour, and tap out excess. Pour the flour, baking soda, baking powder, and salt in that order into the triple sifter or sieve. Sift onto a sheet of waxed paper to distribute the ingredients; set aside. Crack the egg into a small bowl, and whisk briefly just to combine the yolk and white. Combine the mashed banana, sour cream, and lemon zest in a small bowl; set aside. Place the butter in the bowl of a heavyduty mixer. With the flat beater (paddle), cream the butter on medium speed (#5) for 30 to 45 seconds, or until it is smooth and lighter in color. (This is a small amount in a large bowl, but you can adjust most heavyduty machines so the attachment reaches lower in the bowl.) Maintaining the same speed, add the sugar in a steady stream. Then stop the mixer, and scrape the mixture slinging to the sides into the center of the bowl. Continue to cream at the same speed until the mixture is light in color and fluffy in appearance (about 3 to 4 minutes). With the mixer still on medium speed, pour in the egg, very cautiously at first, as if you were adding oil when making mayonnaise. Continue to cream for 1 to 2 more minutes, scraping the sides of the bowl at least once. When the mixture is quite fluffy and has increased in volume, detach the beater and bowl. Tap the beater against the edge of the bowl to free the excess. With the aid of a metal spatula, lift half the flour mixture, and sprinkle it over the creamed mixture. Stir it in with a rubber spatula. Then add the mashed banana mixture, stirring to blend. Scrape the sides of the bowl with each addition. Add the remaining flour mixture, and stir until smooth. Scoop the thick batter onto five different areas over twothirds of the prepared baking sheet. With a metal spatula, spread and coax the batter to cover the twothirds of the sheet. Now extend it to the rest of the sheet in as even a layer as possible. (At first you will not believe it will cover the entire sheet, but it will. You do not have to rush. The layer will be very thin, but that is just the way it should be. It will increase in volume in the oven.) Bake for 8 to 10 minutes, or until the cake is light golden brown, the sides are beginning to contract from the metal, and the cake springs back when lightly touched in the center. Remove the pan from the oven. Using a thinbladed knife, gently release any portion of the cake sticking to the long sides of the pan. Pull up on the foil overhangs, one at a time, to release foil from the pan's edges. Finally, loosen foil from the bottom of the pan by gently lifting up on the flaps, and transfer it to a large rack to cool. Place a sheet of foil over the cake, and manipulate the foil in a tent fashion (this holds in the moisture as it cools, but prevents sticking to the cake). Cool for 30 minutes. Combine the filling ingredients in a 1 1/2 quart deep mixing bowl, and whip them until some cream dropped from the beater or whisk does not disappear on the surface of the mixture in the bowl. Another test is to draw the beater or whisk through the center of the cream in the bowl; if the track stays in place, you are ready to spread the filling on the cake. The cream will appear soft, shiny, and smooth but stiffer than for most desserts. It will coat the cake layer, sticking to it and staying in place when rolled. Assembling The Dessert: Lift the cake on its sheet of foil so that one of its long sides is parallel to the edge of your counter. (The cake will be rolled lengthwise.) Spread the cream evenly over the cake with a rubber spatula, up to 1 inch before reaching the long end farthest from you. (Some of the filling will move to that end as you roll.) Begin rolling by flipping the edge of the cake nearest you over onto itself. Then, with the aid of the foil that extends on either side of the cake, roll the cake lengthwise until you reach the other end. With you hands, wrap some of the roil around the roll to assist you in rounding the shape as you work toward the other end of the cake (otherwise, the cake will stick to your hands). Cut each end of the roll on the diagonal for eye appeal, and sprinkle a light coating of powdered sugar over it to disguise any cracks in the cake. Lift it onto a serving plate with the aid of a long, wide spatula or a baking sheet without sides. If desired, decorate top of roll with Glazed Raspberries. To decorate the top of the roll, place the raspberries into a 3 quart bowl. Heat currant jelly just until it's almost melted, but not hot. Pour the jelly through a strainer over the berries (push it through the strainer with a rubber spatula.) Gently slide the rubber spatula under the berries, and fold the two together. Repeat this three more times. The object is to coat the berries evenly. Carefully scoop the raspberries on top of the cake, down the length of the roll. Yield: 12 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54733,"Chocolate Molasses Maple Toffee 1 cup white sugar 1 cup brown sugar 1 cup butter 1/4 cup water 1 1/2 tablespoons molasses 1/4 teaspoon cinnamon 1 teaspoon vanilla extract 1 teaspoon maple extract 2 1/2 cups milk chocolate morsels, divided 2 cups toasted pecans, chopped, divided 1 cup milk chocolate toffee bits, divided Instructions: Combine white sugar, brown sugar, butter, water, molasses and cinnamon in 3 quart saucepan. Cook over low heat, stirring gently until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes. Wash down sugar crystals from side of pan. Uncover and cook to hard crack stage at 300 degrees. Remove from heat and stir in vanilla and maple extract. Pour into 15 by 10 by 1-inch greased jelly roll pan, quickly spreading mixture to edges of pan. Sprinkle 1 1/4 cups chocolate morsels over hot toffee. Let stand 1 minute or until chocolate begins to melt. Spread chocolate evenly over candy. Sprinkle with 1 cup chopped pecans and 1/2 cup toffee bits and let stand until set. Place remaining 1 1/4 cups chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low and cook until chocolate melts. Remove from heat. Run a knife around the edge of toffee in jelly roll pan. Carefully invert coffee onto waxed paper lined baking sheet. Spread melted chocolate over uncoated side of toffee. Sprinkle with remaining 1 cup chopped pecans and 1/2 cup toffee bits. Let stand until set. Break into pieces. ","[Port, Tawny Port, Ruby Port, Moscato]" 54734,"Sweet Potato Toast with Ricotta, Berries, Honey and Almonds 2 medium sweet potatoes (about 1 pound total) 1 tablespoon unsalted butter, melted 1/2 cup ricotta 1/2 pint raspberries or blueberries, or a combination 2 tablespoon sliced almonds Honey, to taste Instructions: Preheat the oven to 450 degrees F. Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes and melted butter in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
Top the toasts with the ricotta, berries and almonds and drizzle with honey. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 54735,"Irish Cream Poke Cake One 16.5-ounce box chocolate cake mix, plus required ingredients 3 tablespoons instant espresso powder One 14-ounce can sweetened condensed milk One 3.4-ounce box instant vanilla pudding mix 2 cups heavy cream 1/2 cup plus 2 tablespoons Irish cream liqueur 1/4 cup confectioners' sugar, sifted 1/2 cup semisweet chocolate chips 1/2 cup chocolate covered espresso beans, coarsely chopped Instructions: Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5). Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 54736,"Zucchini Caprese Sliders 2 large zucchini 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 8 ounces fresh mozzarella
2 Roma tomatoes
1/2 cup mayonnaise
3 tablespoons prepared pesto
2 splashes red wine vinegar
12 large fresh basil leaves, plus extra for garnish
Balsamic glaze, for drizzling Instructions: Heat a grill pan or grill over medium heat. Slice each zucchini on the diagonal into 12 slices (24 slices total). Brush one side of each zucchini slice with olive oil and season with salt and pepper. Working in 2 batches, place them oil-side down on the grill pan and cook for 2 minutes. Flip each slice and continue grilling until they have grill marks but are still somewhat firm, about 1 minute. Set aside to cool. Slice the mozzarella into 6 slices, then cut each slice in half. Slice each tomato into 6 slices crosswise (12 slices total). To make the dressing: Combine the mayonnaise, pesto and vinegar in a small bowl and stir together until well combined. To assemble the sliders: Top a slice of grilled zucchini with 1 teaspoon of the dressing. Arrange one of the half-slices of mozzarella on the dressed zucchini slice so that it fits the zucchini. Arrange a slice of tomato on top, followed by a basil leaf. Spread a teaspoon of the dressing on a new slice of zucchini and top the stack as if building a sandwich. Secure the slider with a toothpick. Repeat with the remaining ingredients until you have 12 sliders. Arrange the sliders on a platter, drizzle with balsamic glaze and garnish the platter with more basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54737,"Volcano 1/4 cup smoked paprika 1 tablespoon granulated garlic
1 tablespoon Italian seasoning
1 tablespoon granulated onion
1 tablespoon parsley flakes
1 tablespoon ground black pepper
1 tablespoon sea salt
Three 5-ounce fresh tuna steaks Olive oil, for coating 2 tablespoons of your favorite Cajun seasoning 12 gulf shrimp
8 to 10 ounces imitation crab meat, shredded 2 tablespoons mayo
1 teaspoon sriracha or chili sauce of your choice
2 tablespoons mayo 1 teaspoon sriracha or chili sauce of your choice
Vegetable oil, for frying One 10-inch flour tortilla
1 cup shredded iceberg lettuce
1 ripe avocado, sliced
3 ounces eel sauce (can be purchased at any Asian market)
3 ounces sriracha or chili sauce of your choice Instructions: For the tuna: Mix the paprika, granulated garlic, Italian seasoning, granulated onion, parsley flakes, black pepper and salt in a bowl. Sprinkle and cover both sides of the tuna steaks with the blackened spice mix. (You will have leftover spice mix that you can store for future use. The blackened spice is great on any meat.) Coat a large skillet with olive oil and put over high heat. Sear the tuna on both sides, about 15 seconds. Remove, slice and set aside. For the Cajun shrimp: Fill a saucepan over half full with water and put over high heat. Add the Cajun seasoning and shrimp to the water. Once you start seeing the water come to a boil, the shrimp are done. They only need a few minutes. Drain the shrimp in a strainer and put to the side. For the crab salad: Add the crab, mayo and sriracha to a bowl and mix. Set aside. For the spicy mayo: Add the mayo and sriracha to a bowl and mix. Set aside. For the taco salad bowl: Fill a deep pot with 5 to 6 inches of oil and heat to 350 degrees F. Place a tortilla in the middle of the pot and push down with a ladle to create a bowl shape. Keep the tortilla emerged in the oil until the tortilla turns a golden brown color, 1 to 2 minutes. Once done, flip the tortilla over and fry the other side for an additional 1 to 2 minutes. Remove and set aside. (Alternatively, premade taco bowls can be purchased in any Latin markets.) Arrange the shredded lettuce in the center of a plate. Alternate the avocado and tuna slices around the rim of the plate. Put the shrimp in the center of the bed of lettuce. Drizzle with some of the spicy mayo, eel sauce and sriracha around the rim of plate over the avocado and tuna slices. Place the taco salad shell upside down on top of the lettuce and shrimp. Top the taco salad bowl with a large round scoop of the crab salad and drizzle the remaining spicy mayo, eel sauce, and sriracha over the top of the crab salad and on the sides of the taco salad shell, giving the appearance of an erupted volcano. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54738,"Creamed Corn Cornbread 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 2 eggs 1 cup creamed corn 2 tablespoons canola oil Instructions: Preheat oven to 425 degrees. Place a 10-inch cast iron skillet into the oven. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter. Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 54739,"Chocolate Apricot Bugs 1/2 cup chocolate chips 20 (about 6 ounces) dried apricots, such as Mariani Ultimate Apricots Sixty 2 1/2-inch-long pieces thin black licorice, such as licorice laces Special equipment: a wooden skewer Instructions: Place 1/4 cup of chocolate chips in a small bowl. Place the bowl over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Gently squeeze the sides of an apricot together until 3/4-inch thick. Using a wooden skewer, make a hole through the center of the side of the apricot and thread a piece of licorice through the hole. Repeat twice more on either side of the first hole. Gently flatten out the apricot to its original shape. Dip the blunt end of the skewer in the melted chocolate and place a very small dab of chocolate onto the flat side of 2 chocolate chips. Place the chocolate chips side-by-side on the end of the apricot to form 2 eyes. Repeat with the remaining ingredients. Allow the melted chocolate to harden, about 15 minutes, and serve. Cook's Note: The bugs can also be made using dried prunes. Use red licorice lace for the legs and white chocolate chips for the eyes. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 54740,"Cabbage Pantry Slaw 1/2 head green cabbage, finely shredded 1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper Instructions: Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined. ","[Chardonnay, Sauvignon Blanc, Riesling]" 54741,"Brie and Pesto Fondue 1/4 cup packed, coarsely chopped fresh basil leaves 1 ounce freshly grated Parmigiano-Reggiano cheese (1/ 4 cup) 1 garlic clove, minced 1 cup dry, white wine 1 tablespoon white wine vinegar 1 pound ripe Brie cheese, well chilled, rind trimmed and discarded, cut into small cubes (about 2 cups) 2 tablespoons cornstarch Freshly ground pepper, to taste Instructions: Place the basil, Parmigiano-Reggiano cheese, and garlic in a blender. With the machine running, add 1/ 4 cup of the wine and process until thick. Set the pesto aside. In a medium, heavy-bottomed saucepan, bring the remaining 3/ 4 cup wine and the vinegar to a bare simmer over medium heat. In a medium bowl, toss the Brie cheese with the cornstarch. A handful at a time, stir the cheese into the saucepan, stirring the first batch until melted before adding another. Allow the fondue to bubble once or twice, but do not boil. Stir in the pesto and season with the pepper. Transfer to a cheese fondue pot and keep warm over a fondue burner. Serve immediately, with dipping ingredients of your choice.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54742,"Mango Pomelo Sago 4 cups unsweetened coconut water, plus more if needed 1/4 cup small tapioca pearls (1 1/2 ounces) One 13.5-ounce can unsweetened coconut milk 1/2 cup mango juice or nectar 1 to 2 tablespoons coconut sugar, optional (see Cook's Note) 3 cups 1/2-inch mango cubes (from 4 to 5 medium-firm ripe Honey mangoes) 1 1/2 cups pomelo pulp Instructions: For the tapioca: Bring 2 1/2 cups of the coconut water to a boil in a small nonstick saucepan. Once boiling, add the tapioca pearls and stir with a rubber spatula. Lower the heat to medium low and let simmer, stirring occasionally, until the mixture has thickened and the pearls are no longer white, 5 to 10 minutes. Turn off the heat, cover and let stand for an additional 10 minutes. Drain the tapioca in a fine-mesh sieve and discard the coconut water. Rinse under cold water until the water runs clear. Transfer to a bowl and set aside. If making this ahead: Let set in 1/2 cup chilled coconut water and refrigerate until ready to serve. This will prevent the tapioca pearls from sticking together.
Reserve 1/4 cup of the coconut milk. Add the remaining coconut milk to a blender along with the mango juice, coconut sugar, if using, remaining 1 1/2 cups coconut water, 2 cups of the mango cubes and 2 cups ice. Blend on high speed until smooth. (If using a more fibrous mango, feel free to strain the mixture.)
Divide the tapioca pearls into 4 bowls and pour the mango puree over it. Garnish with the pomelo pulp and remaining mango cubes. Drizzle with the reserved coconut milk. Enjoy while cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54743,"Polenta with Arugula 8 cups water 1 1/2 teaspoons salt, plus more to taste 1 1/2 cups quick-cooking polenta (pre-cooked maize meal) 2 garlic cloves, minced 3 cups arugula, coarsely chopped 1 stick butter 1/2 cup whipping cream 3/4 cup freshly grated Parmesan, optional Instructions: Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper. ","[Barolo, Barbaresco, Chianti, Rioja]" 54744,"Jewish Brisket Sandwich with Smoked Mozzarella and Red Cabbage Slaw One 4-pound beef brisket Kosher salt and coarsely ground black pepper 2 tablespoons extra-virgin olive oil 3 cloves garlic, peeled and crushed 2 celery stalks, cut into chunks 1 large carrot, cut into chunks 1 yellow onion, cut into chunks 2 cups red wine 2 cups beef stock 4 sprigs fresh rosemary 2 bay leaves 3 or 4 fresh thyme sprigs 1/2 cup mayonnaise 1 tablespoon stone-ground mustard 4 onion rolls, buttered and toasted until golden 8 slices smoked mozzarella Red Cabbage Slaw, recipe follows 1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons) 1/4 cup red wine vinegar 1 1/2 tablespoons sugar 1/2 cup extra-virgin olive oil 1/4 cup thinly sliced jarred cherry peppers 1 small shallot, thinly sliced 1/2 head red cabbage, thinly sliced (about 4 cups) Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 325 degrees F. Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper. Place a large Dutch oven or heavy-based pot over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme. Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours. Transfer the brisket to a cutting board and let it rest, about 15 minutes. Strain out the vegetables and skim off some of the excess fat and reserve the jus. Slice the brisket thinly across the grain. Whisk the mayonnaise and mustard until well blended in a small bowl. Smear the top of the rolls with the mayonnaise mixture liberally. Place the mozzarella on the bottom of the rolls, pile high with the brisket and ladle the jus over top. Top with the Red Cabbage Slaw. Whisk the lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly add the oil until smooth. Add the cherry peppers, shallots and cabbage. Taste and season with salt and pepper. Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54745,"Herb Spread 1 tablespoon plus 2 teaspoons roasted, mashed garlic (about 12 cloves) 1 tablespoon plus 2 teaspoons picked and finely chopped thyme 2 1/4 teaspoons fresh squeezed lemon juice 1 quart plain yogurt 1/2 teaspoon Worcestershire sauce Salt and pepper Instructions: (For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley) In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours. Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54746,"Sticky Spicy Slow-Cooked Ribs 2 racks pork ribs Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
One 13-ounce jar apricot preserves
1 cup ketchup
1/4 cup yellow mustard
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 canned chipotle peppers in adobo, finely chopped
1-inch piece fresh ginger, finely chopped
Hot sauce, to taste
3 tablespoons cornstarch
Instructions: Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker. In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours. When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil. Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer. Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness. Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce. ","[Barolo, Zinfandel, Tempranillo, Shiraz]" 54747,"Pesce Spada 1 tablespoon olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled 2 cloves garlic, finely minced Salt and freshly ground pepper, to taste 4 (6-ounce) swordfish or similar fish steaks, such as mako, or tuna, cut 1-inch thick 4 firm, ripe tomatoes, diced 2 tablespoons minced fresh basil Lemon juice, to taste Lemon wedges, as an accompaniment Instructions: Preheat oven to 350 degrees. In a bowl whisk together the oil, lemon juice, oregano, garlic and salt and pepper. In a shallow dish coat the fish steaks with the mixture and let marinate, covered and chilled, for 15 minutes. Arrange the fish in a foil lined baking pan and bake for 12 to 15 minutes or until fish is just cooked. In a bowl toss the tomatoes with the basil and salt and pepper to taste. Transfer the fish to serving plates and top each with some of the tomato/basil salad. Sprinkle with lemon juice and garnish with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 54748,"Chicken and Broccoli Stir-Fry 1 pound chicken breast (about 2 breasts), cubed 3 scallions, whites only, thinly sliced on a bias 2 tablespoons sugar 1 tablespoon dark sesame oil 1 tablespoon dry sherry 1 tablespoon soy sauce 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon, plus 1 teaspoon cornstarch Kosher salt and freshly ground black pepper About 1/3 cup water 3 tablespoons vegetable oil 5 to 6 cups broccoli florets and sliced stalks (keep the 2 cuts separate) 3/4 to 1 teaspoon red chili flakes, optional 1 tablespoon hoisin sauce Ttoasted sesame seeds, for serving, optional Jasmine rice, for serving, optional Instructions: In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the florets and the remaining garlic and ginger, 2 tablespoons water, 1/4 teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like.
Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54749,"Steak Tips 5 pounds well-marbled sirloin flap meat 6 1/2 ounces 85/15 olive oil/salad oil blend
4 ounces Tuckaway's Steak Seasoning, recipe follows 1 1/4 ounces apple cider vinegar or red wine vinegar Potato salad, for serving Coleslaw, for serving 4 tablespoons orange juice 1/2 ounce minced garlic
1/2 ounce minced onion
1/2 ounce ground mustard
1/2 ounce mustard seed
1/4 ounce granulated garlic
1/4 ounce granulated onion
1/2 ounce salt
1/2 ounce finely ground black pepper
1/2 ounce coarsely ground black pepper
Instructions: Using a sharp knife, peel all of the silver skin and 90 percent of the surface fat from the meat. Cut the meat into 3-by-3-inch cubes and place them in a non-reactive container. Mix the oil, Tuckaway Steak Seasoning and vinegar in a bowl; pour over the meat. Mix with your hands to be sure all surfaces are covered with marinade. Marinate the meat in the refrigerator for 3 to 5 days. (More time equals more flavor!) Grill to your liking and serve with some homemade potato salad, coleslaw, or any delicious side you can think of. In a bowl, mix together the orange juice, minced garlic, minced onion, ground mustard, mustard seed, granulated garlic, granulated onion, salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 54750,"Crepes Antonin Careme 1 cup flour 1 whole egg plus 1 egg yolk Salt 1 1/4 cups milk 1 tablespoon butter 2 cups celery, finely chopped Clarified butter 1 carrot, roughly chopped 1 onion, roughly chopped 3 1/2 pounds chicken or bowling fowl 1/2 cup butter 1 cup flour 2 1/2 cups milk Salt, pepper and nutmeg 1/2 cup dry white wine 2 1/2 cups reduced chicken stock 4 tablespoons grated parmesan cheese Cayenne pepper Parsley, finely chopped (for garnish) Instructions: Make crepe batter by placing flour into a bowl. Make a well in the center and add egg, yolk and salt. Combine slowly with milk to form a smooth batter. Allow to stand 4 hours. Melt 1 tablespoon of butter in a crepe pan. Place a small ladleful of batter into the pan and roll it around until it covers the pan base. Cook until waxy bubbles appear on the surface then turn the crepe over with a palette knife. Finish cooking and remove to a plate. Continue until 8 crepes are made. Poach celery for 5 minutes in boiling salted water. Place clarified butter into a casserole dish on top of the stove. Add the carrot and onion and fry until golden. Add the chicken, cover and allow to steam 10 minutes. Add cold water to cover, bring to a boil, and simmer for 1 1/4 hours. Remove chicken and cut into small pieces and reduce chicken stock to 2 1/2 cups. Strain. To make the sauce, melt the butter in a pan and add the flour. Stir to form a roux and whisk in the milk to form a thick sauce. Season with salt, pepper and nutmeg. Add the wine and simmer 10 minutes. Add the chicken stock and simmer 5 minutes longer. Add poached celery to the chicken flesh and then combine with 2 cups of the sauce. Add 3 tablespoons of cheese to remaining sauce. Lay crepes onto an ovenproof dish. Place a heaping tablespoon of the celery and chicken mixture in the center of each crepe. Fold and turn over. Coat with cheese sauce. Sprinkle with the remaining cheese and place under the broiler to brown (about 5 minutes). Serve sprinkled with cayenne pepper and garnished with finely chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54751,"Witch's House 1 1/2 cups butter, softened 3 cups sugar 6 eggs 6 ounces unsweetened chocolate, melted 3 teaspoons vanilla extract 3 cups milk 5 1/4 cups all purpose flour 4 1/2 teaspoons baking soda 1 1/2 teaspoons salt 2 cups unsalted butter, softened 2 teaspoons vanilla extract 4 ounces unsweetened chocolate, melted 6 cups confectioners' sugar 2/3 cup cocoa powder 4 to 6 tablespoons milk Orange frosting Green gumdrops Chocolate graham crackers Chocolate ice cream cones Regular and chocolate peanut butter sandwich cookies Black licorice twists Chocolate kisses (recommended: Hershey's) Mini chocolate chips Green hard candies Black shoestring licorice Mini marshmallows Chocolate covered raisins Instructions: For the cake: Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2 inch pan, an 8inch oven-proof bowl and a 6 inch loaf pan. Using an electric mixer, cream the butter and sugar, then beat in the eggs one at a time. Add the cooled, melted chocolate and the vanilla extract, then gradually stir in the milk. In a separate bowl, sift the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture, stirring until just combined. Pour the batter into the prepared baking pans, about two thirds full (begin with the loaf pan, followed by the bowl and then the baking pan). Bake the 13 by 9 by 2 inch pan and the bowl for 45 to 50 minutes, and the loaf pan for 35 to 40 minutes. Insert a toothpick into the center to see if the cakes are done. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting: In the bowl of an electric mixer, cream the butter, vanilla extract and melted chocolate. In a separate bowl, sift the confectioners' sugar and cocoa powder. Gradually add it to the butter mixture, blending well after each addition. Mix in enough milk to make the frosting \muddy.
For the decorations:
To create the roof on the Witch's House, cut the corners off one end of the small loaf cake (a job for older kids). Place the house in the 2 by 3-inch slot, securing it with toothpicks or a bamboo skewer. Then \paint\ the house with orange frosting.
Tile the roof of the house with chocolate graham crackers and frosting. Add a few scary details: windows made of broken chocolate cones with orange icing grids and a peanut cookie door with a candy doorknob. Surround the house with shoestring licorice barbed wire. Then add a flying witch. Use a toothpick to attach the witch's face (a gumdrop cut in half, lengthwise) to her hat (a chocolate cone) and to her broomstick (licorice with three slits cut in the end).
Cover a large cutting board or piece of cardboard with aluminum foil. Place the 13 by 9 by 2inch cake on the top of the foil to create the \graveyard.\ On one end, place the bowl-shaped cake to create the \hill.\ Generously frost the graveyard and hill. Next, cut a 2 by 3-inch rectangle, about 1 inch deep, on top of the hill to accommodate the house. To create the gravestones, break peanut cookies in half and pipe on scary sayings with orange frosting (R.I.P., Boo and so on). Secure in the muddy frosting. Next, make ghosts in the trees. Use scissors to cut three crooked branches in a piece of licorice. Tuck two mini marshmallows between the branches and place tree on a piece of waxed paper. Microwave for 10 seconds to slightly melt the ghost. Give the ghost two mini chocolate chip eyes, then plant the trees in the mud. Next, add the creepy walkway leading up to the house. Draw a crooked path from the base of the cake up to the witch's door with a toothpick (use this as your guideline). Outline the path with chocolate-covered raisins, then sprinkle with broken green hard candies. At the entrance to the pathway, add a chocolate graham cracker drawbridge. For a frightful finishing touch, outline the graveyard with broken chocolate cone fencing. Set the Witch's House in a place for all to see and scream at. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 54752,"Smoked Cheddar Hush Puppies Vegetable oil, for frying 1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
Kosher salt
1/2 cup buttermilk
1/2 cup sliced pickled okra
1/2 cup shredded smoked Cheddar
1/2 cup corn kernels
3 scallions, sliced
1 large egg, lightly beaten
Honey mustard, for serving
Instructions: Pour enough oil in a large Dutch oven to fill about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Line a plate with paper towels. Combine the flour, cornmeal, sugar, baking powder and 3/4 teaspoon salt in a large bowl. Stir in the buttermilk, okra, Cheddar, corn, scallions and egg. Working in batches, carefully drop heaping tablespoons of the batter into the oil. Fry, turning, until golden, about 5 minutes. Drain on the prepared plate. Season with salt. Serve with honey mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 54753,"Fried Plantain Chips 1 tablespoon garam masala 1 tablespoon smoked paprika A pinch of salt A pinch of pepper 4 unripe green plantains or bananas 4 cups vegetable oil Instructions: In a small bowl, stir together the garam masala, smoked paprika, salt and pepper and set aside. Using a mandoline or a sharp knife, slice the plantains into very thin slices, about 1/8-inch thickness. Pour the oil into a large, heavy bottomed pot and heat it to 350 degrees F. The oil level should come one-third of the way up the sides of the pot. If there is too much oil, it will overflow when the chips are added. Alternatively, use a deep-fryer. Fry the plantain slices in batches in the hot oil until crispy and golden, 2 to 3 minutes. Stir them a bit while they fry to prevent them from sticking together. Remove the plantains and drain on a paper towel-lined baking sheet. Sprinkle with the spice mixture and serve. Alternatively, the plantain chips can be cooled and stored in an airtight container for up to 10 days. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 54754,"Tex Mex Shrimp and Squash Grain Bowl with Avocado Dressing 1 cup uncooked quinoa 3 cups 2-inch chunks butternut squash Olive oil cooking spray, for the squash
2 teaspoons ground cumin
Sea salt and freshly ground black pepper
1/2 small avocado, pitted and peeled 3/4 cup unsweetened almond milk
1/3 cup chopped fresh cilantro 1/2 jalapeno, optional
1 1/2 tablespoons apple cider vinegar, optional
Juice of 1 lime, plus additional if needed Sea salt and freshly ground black pepper 1 tablespoon olive oil 2 teaspoons minced garlic
1/3 cup chopped red onion
1 pound jumbo shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon smoked paprika
3 cups chopped kale leaves
Juice of 1 lime, plus additional for garnish
Garnish: chopped fresh cilantro, sliced green onions Instructions: For the squash: Prepare the quinoa according to the package instructions. Set aside. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the butternut squash on the baking sheet. Spray with the olive oil, then sprinkle with cumin, salt and pepper, and rub the seasonings on the pieces. Roast, turning once to ensure they are not burning, until crisp-tender with brown edges, about 20 minutes. For the avocado dressing: Blend the avocado, almond milk, cilantro, jalapeno and cider vinegar, if using, lime juice, salt and pepper in a food processor. Add a tablespoon of water or a bit more lime juice to make the sauce thinner, if desired. Set aside in an airtight container. For the grain bowls: Add the olive oil, garlic and onion to a large nonstick skillet over medium heat and cook, stirring occasionally, until the onion turns brown and translucent, 3 to 4 minutes. Increase the heat to medium-high, then toss in the shrimp. Add the chili powder and smoked paprika and cook, tossing occasionally, until the shrimp is plump, the outside edges are seared and there are no more visible raw areas, 5 to 7 minutes. Add the kale to the skillet along with the lime juice. Cook, tossing occasionally, allowing the kale to wilt under the steam of the lime juice until the kale has softened yet is still crisp, 3 to 5 minutes. Remove everything from the heat. Divide the quinoa, butternut squash and shrimp and kale mix among three bowls. Toss together in the individual bowls. Top with equal amounts of the dressing. Garnish with cilantro, green onions and lime juice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 54755,"Carbonara Stuffed Potatoes with Crispy Pancetta 4 ounces pancetta, diced 1/4-inch (about 1 cup) 4 medium russet potatoes (about 3 pounds), scrubbed and dried thoroughly 3/4 cup half-and-half Kosher salt and freshly ground black pepper 3 ounces Parmesan, finely grated (about 3 cups) 3 scallions, thinly sliced (white and dark green parts kept separate) 4 large eggs, at room temperature Instructions: Preheat the oven to 400 degrees F with a rack set on the middle shelf. Cook the pancetta with 1 tablespoon water in a large saute pan over medium heat until crispy and most of the fat has rendered, 10 to 12 minutes. Meanwhile, cook the potatoes. Pierce the potatoes all over with a fork and put in a large paper bag. Fold the top of the bag over several times. Microwave on high for about 15 minutes, carefully flipping the bag every 5 minutes. The potatoes are done once a cake tester or skewer easily pierces the flesh. Remove the potatoes from the bag and put on a baking sheet. Allow the potatoes to cool for 5 minutes. Once the pancetta is crispy, use a slotted spoon to transfer to a paper-towel-lined plate to drain. Stir the half-and-half, a pinch of salt and 1/2 teaspoon pepper into the rendered fat. Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove the flesh, leaving about 1/2-inch around the inside. Reserve 1/2 cup of the potato flesh for another use. Place the remaining flesh in a mixing bowl along with the half-and-half mixture, 2 1/2 cups of the Parmesan, the scallion whites, half of the pancetta and a large pinch of salt. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed. Scoop the mashed potato mixture back into the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake until the egg is just starting to set, about 10 minutes. Remove the potatoes and cover the eggs with the remaining Parmesan. Switch the oven to broil and broil until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes, checking frequently. To serve, top each potato with the reserved crispy pancetta and scallion greens and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54756,"Chorizo, Spinach and Chickpea Saute 2 tablespoons olive oil, divided 1/2 pound Mexican chorizo, casing removed One 19-ounce can chickpeas, drained and rinsed 1/4 onion, sliced 1 cup diced button mushrooms 1/2 cup marinated artichoke hearts 2 teaspoons minced garlic 2 pounds fresh baby spinach 1/4 cup chicken stock Salt and freshly ground black pepper 2 tablespoons freshly grated Parmesan Instructions: Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes. Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper Garnish with Parmesan. ","[Rioja, Tempranillo, Garnacha, Barbera]" 54757,"Strawberry-Rhubarb Jam with Frozen Yogurt Parfait and Homemade Walnut Brittle Frozen Yogurt: One 35.3-ounce container Greek yogurt 1/2 cup sugar
2 teaspoons cinnamon
1 teaspoon pure vanilla extract
Homemade Walnut Brittle: 1 stick (8 tablespoons) unsalted butter, cubed, plus 2 tablespoons for buttering the baking mat 2 1/2 cups sugar
1/2 cup light corn syrup
3 1/2 cups walnuts
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons salt
To assemble the parfaits: 2 cups strawberry-rhubarb jam Instructions: For the frozen yogurt: Strain the yogurt through a fine-meshed strainer for 2 hours. Put the strained yogurt, the sugar, cinnamon and vanilla extract in a blender and blend until the ingredients are incorporated, about 2 minutes. Transfer the yogurt mixture to an 8-inch square baking dish and freeze until firm, about 1 hour. Meanwhile, make the homemade walnut brittle: Line a baking sheet with a silicone baking mat and grease it liberally with 2 tablespoons of butter. Bring the sugar and corn syrup to a boil in a large saucepan over medium heat, stirring constantly. Attach a candy thermometer to the side of the saucepan and cook until the mixture reaches 240 degrees F, about 6 minutes. Stir in the walnuts and cook until the mixture becomes golden-brown and reaches 300 degrees F, about 5 more minutes. Remove the saucepan from heat, and stir in 1 stick butter, the vanilla extract, baking soda and salt?the mixture will come to a vigorous bubble, then it will settle. Stir until the butter is fully melted and pour onto the silicone baking mat. Let the brittle cool completely, about 30 minutes. Break apart before serving. To assemble the parfaits: Add a large spoonful of jam to each parfait glass, then a scoop of Frozen Yogurt, and top with a few pieces of Homemade Walnut Brittle. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54758,"\Eat Your Vegetables!: Green Bean Salad with Red Onion and Tomato 1 pound fresh green beans, washed and trimmed 1/4 red onion, sliced thin 1/4 European cucumber, cut into thin sticks resembling shape and size of green beans 1/2 pint grape tomatoes, halved Extra-virgin olive oil, for drizzling 1/2 lemon, juiced Coarse salt and pepper Instructions: Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54759,"Must-Have Muffaletta Burgers! 12 slices Genoa or hard salami \bacon
1 1/2 pounds good quality ground pork 1 small white onion, grated 2 medium garlic cloves, finely minced 2 teaspoons kosher salt 2 teaspoons Greek seasoning (recommended: Cavender's) 1/2 teaspoon freshly ground black pepper 8 slices provolone cheese Creole mayo, recipe follows 4 kaiser rolls Red onion, thinly sliced Shredded iceberg lettuce Good quality Italian olive salad, chopped (recommended: Boscoli brand) 3/4 cup good mayonnaise 1 tablespoon Dijon mustard 1 tablespoon Creole mustard (recommended: Zatarain's) Pinch salt Pinch freshly ground black pepper Instructions: For Salami Bacon: Preheat the oven to 350 degrees F. Line a heavy large baking sheet with aluminum foil. Arrange 12 salami slices in a single layer on the baking sheet. Bake until the salami slices are browned (much like bacon), watching closely to ensure they brown evenly, about 10 minutes. They will crisp as they cool. Transfer the salami bacon to a paper towel-lined baking sheet to absorb the excess oil. Set aside to cool. For Burgers: Combine the pork, onion, garlic, salt, Greek seasoning and black pepper in a large bowl and mix just until evenly combined, do not overmix). Form the meat mixture into 4 equal patties a little larger in diameter than the kaiser rolls, so that when they shrink after cooking they will fit the roll perfectly. Heat a grill pan or outdoor grill to medium heat. Once the grill is hot, cook the burgers until the juices run clear and patties are firm to the touch, about 6 minutes per side. Do not overcook or the burgers will be dry and tasteless. Top each burger with 2 slices of the provolone cheese during the last 2 minutes of cooking to melt the cheese. Remove the burgers to a plate and tent with foil and allow to rest for a couple of minutes while you prepare the rolls. Whisk all ingredients together in a small bowl. To assemble the burgers: Split the rolls in half and toast the cut surfaces lightly on the grill or in pan, just before the patties are done. Spread Creole mayo on the bottom halves of the rolls and top with the burgers. Top each burger with 3 pieces of salami bacon, a thin slice of red onion, some lettuce, then a little of the chopped olive salad. Spread a little Creole mayo on the top half of each roll and cover the burgers. Press it down, grab some napkins, and ENJOY!!!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 54760,"Walnut Tart 1-1/3 cup sugar 1/3-cup water 1 cup cream 1 egg yolk 1 egg 2 oz. melted butter 1 tsp. vanilla 1-1/2 cups walnuts 2 9-inch store-bought pastry shells 2 cups of beans parchment paper 8-oz. chocolate bar Instructions: Press store bought shells into a 9 inch tart pan. Place a sheet of parchment paper over the top. Add 2 cups of beans. Bake shell for 10 minutes, remove parchment and beans and bake another 5 minutes until set.
Boil sugar and water until it bubbles and changes color. Scald cream in separate pan. Add the hot cream to the hot sugar mixture. Let new mixture boil a few minutes together. Wait until cool. Beat egg and yolk together and add to the cooled cream. Add melted butter and vanilla. Pour walnuts into the tart. Pour mixture over that. Bake tart at 350 degrees F for 40 minutes.
Once cooled boil water and place metal bowl on top (creating a double boiler effect). When boiling turn off heat. Melt chocolate (heat from steam will melt chocolate) and spoon it over tart by drizzling it back and forth. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 54761,"I.C. Rump Roast One 3.5-pound rump roast 1 tablespoon peanut oil
2 tablespoons kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
Instructions: Install an immersion circulator in a water bath and set it to 135 degrees F. Trim any fat and sinew from the exterior of the roast, but don't discard it. Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt. Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast. Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag. Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation. After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus. ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Syrah]" 54762,"Tofu and Spinach Salad Spicy Miso Dressing 1/4 cup rice wine vinegar 1 tablespoon thin soy sauce 2 tablespoons light miso paste 1 tablespoon sambal oelek 1/2 tablespoon sugar 2 tablespoons chopped gari (pickled ginger) Save 4 pieces for garnish. 1 teaspoon sesame oil 1/2 cup canola oil 1/2 cup chopped scallion greens Salt and white pepper to taste 3 cups spinach chiffonade 1 package soft tofu (homemade or store bought), cut into 1/4- inch slices 1 tablespoon toasted sesame seeds for garnish Instructions: In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing. Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54763,"Holiday Windowpanes 2 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting 1/2 cup red hard candies (such as Jolly Rancher) Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 4 minutes. Increase the mixer speed to medium high; add the egg and vanilla and beat until incorporated. Reduce the speed to low; add the flour mixture in 2 batches and beat until just combined. Divide the dough between 2 sheets of plastic wrap; shape into disks. Wrap and refrigerate until firm, about 1 hour. Line 2 baking sheets with parchment paper. Generously dust a work surface with confectioners' sugar. Working with 1 disk at a time, roll out the dough until about 1/3 inch thick, dusting with more confectioners' sugar as needed. (Return the dough to the refrigerator if it gets too soft.) Cut out shapes with 3- to 4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. Using a sharp paring knife or a small cookie cutter, cut out smaller shapes from the middle of the cookies. Reroll the scraps and cut out more cookies. Refrigerate the cookies until firm, 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Pulse the hard candies in a food processor until coarsely ground. Mound the candy inside the cut-outs of the cookies. Bake, switching the pans halfway through, until the cookies are lightly browned around the edges and the candy is melted, about 16 minutes. Let cool completely on the baking sheets. Dust with confectioners' sugar; brush off any from the centers, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54764,"Horseradish-Dill Potato Salad 3 pounds small red potatoes, quartered Kosher salt 3 tablespoons apple cider vinegar 8 ounces sugar snap peas, trimmed 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons horseradish, drained 2 tablespoons whole-grain mustard 1/2 teaspoon grated lemon zest Freshly ground pepper 2 stalks celery, thinly sliced 1/2 cup fresh dill, roughly chopped 1/4 cup chopped fresh chives 1/4 cup chopped fresh parsley Instructions: Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until just tender, 10 to 12 minutes. Drain and transfer the potatoes to a large bowl. Add the vinegar and 1 teaspoon salt and toss. Let cool. Bring a saucepan of salted water to a boil. Add the snap peas and cook until crisp-tender, 1 minute. Transfer to a bowl of ice water, then drain and halve lengthwise. Whisk the mayonnaise, sour cream, horseradish, mustard, 2 tablespoons water and the lemon zest in a bowl; season with salt and pepper. Gently stir into the potatoes along with the snap peas, celery, dill, chives and parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54765,"Crisp Roasted Beech Mushrooms 1 pound white and/or brown beech mushrooms 1/3 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 475 degrees F with a rack set about 4 inches from the heat source. Put a baking sheet on the rack to heat up while you prep the mushrooms.
Use a knife to cut off just enough of the base to separate the mushrooms-you may need to use your hand to help separate them. Discard the bases and put the mushrooms into a large mixing bowl. Drizzle the olive oil over the mushrooms and season with 1/4 teaspoon pepper. Toss to coat.
Remove the hot baking sheet from the oven and pour the mushrooms onto the sheet. Use a spatula to gently spread out the mushrooms into a single layer. Roast until mostly golden brown and crispy, about 20 minutes, using a spatula to turn the mushrooms occasionally so that they cook evenly.
Season the mushrooms liberally with salt and pile in a small bowl. Serve immediately as a bar snack-or any snack.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54766,"Cajun Salmon Sandwich with Goat Cheese and Lemon Mayonnaise on Ciabatta 8 ounces salmon 2 tablespoons Seafood Cajun seasoning, recipe follows 1 tablespoon butter 1 ciabatta roll Goat Cheese and Lemon Mayonnaise, recipe follows 2 to 3 leaves green leaf lettuce 1/2 tomato, sliced thin 1/2 red onion, sliced thin 1 teaspoon cayenne pepper 1 tablespoon kosher salt 2 teaspoons paprika 1 teaspoon freshly ground black pepper 2 teaspoons granulated garlic 1 teaspoon onion powder 1 teaspoon gumbo file 1 teaspoon crab boil seasoning, optional (recommended: Old Bay) if using cut salt to 1/2 tablespoon 3 ounces goat cheese 4 ounces mayonnaise 1 1/2 tablespoons freshly squeezed lemon juice 3 sprigs parsley Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Season salmon with Seafood Cajun Seasoning. In a medium saute pan, saute salmon in butter on medium-high heat, fat side down, until golden brown. Using a metal spatula turn salmon over and cook until golden brown. Transfer salmon onto a sizzle plate or small sheet tray and place in oven for 4 to 6 minutes. Remove from oven and let rest. Slice ciabatta roll lengthwise and place under broiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll. Arrange salmon, lettuce, tomatoes and onions on roll. In a medium bowl, combine cayenne pepper, kosher salt, paprika, black pepper, garlic, onion powder, gumbo file and crab boil seasoning. In a medium bowl, mix goat cheese, mayonnaise, lemon juice, parsley, salt and freshly ground black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54767,"Grilled Bananas with Cinnamon Creme Fraiche and Honey 20 bananas, ripe but still firm 2 cups creme fraiche 2 cups diced strawberries 1 cup honey, for drizzling Ground cinnamon Instructions: Remove bananas from the bunch. Place whole bananas with skins on a preheated grill to medium. Grill for about 7 minutes turning once until the skins begin to brown and soften. Remove the bananas from the grill with tongs. Place them on a platter. Serve banana right in its skin. Using a paring knife, carefully cut a slit down the length of the banana and press it open to reveal the flesh. Top with a dollop of creme fraiche and some diced strawberries. Finish it off with a drizzle of honey and a sprinkle of cinnamon. Serve warm. Danny's note: This dish is a great make-your-own dessert. Just set out a tray of grilled bananas and bowls of the toppings. Guests can top assemble their own desserts. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 54768,"Sunny\u2019s Easy Hush Puppies with a Hot Honey Dipping Sauce Two 8.5-ounce boxes cornbread mix (I like Jiffy here) 2 tablespoons BBQ seasoning, ancho cl powder or chipotle seasoning
One 14-ounce can creamed corn
2 large eggs, whisked
Peanut oil, for frying Kosher salt
1/4 cup creamed honey 1/4 cup hot sauce (I like Cholula here)
2 tablespoons confectioners' sugar
Instructions: For the batter: In a large bowl, whisk together the cornbread mix and seasoning blend, breaking up any clumps in the mix. Add the creamed corn and eggs and stir to combine gently; the mixture should be scoopable but hold its form. (Think the perfect ice cream ball.) Allow to rest in the refrigerator for 10 minutes. For the frying: In a large pot or fryer, bring at least 2 inches of peanut oil to 375 degrees F. Using 2 spoons or a medium ice cream scoop, scoop out some batter and slowly lower it into the oil. Drop in a few more and cook, flipping if needed, until the hush puppies float and are golden all around, 2 to 4 minutes. Remove to a wire rack over a baking sheet and season with a sprinkle of salt. Repeat with the remaining batter. For the sauce: In a small bowl, whisk together the honey, hot sauce and sugar. Use as a dipping sauce for the hush puppies. ","[Chardonnay, Riesling, Vermentino, Gavi]" 54769,"Baby Lima Beans Braised in Lemon 3 tablespoon unsalted butter, at room temperature 1 1/2 teaspoons grated lemon zest 1/3 cup olive oil 1 jalapeno pepper, seeded and minced 3/4 cup pine nuts, toasted (see Note) 6 cups fresh or frozen baby lima beans (about 2 pounds) I 1/4 cups water Juice of I lemon 3/4 tablespoon coarse sea salt 1/2 teaspoon freshly ground black pepper 8 green onions, thinly sliced 1/2 bunch fresh mint, leaves only, cut into chiffonade Instructions: Mash the butter together with the lemon zest and set aside. In a large heavy skillet heat the olive oil over medium heat. Add the jalapeno, pine nuts, lima beans, water, lemon juice, salt, and pepper. Bring to a boil, stirring occasionally, then reduce the heat so that the liquid is simmering. Simmer uncovered for about 8 minutes, until the beans have absorbed all the liquid. If the beans are still not tender and they have absorbed all the water, add a little more hot water. When the beans are tender, stir in the green onions and remove from the heat. Stir in the lemon butter and the mint, taste for seasoning, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54770,"Yum Yum Shrimp Taco 2 cups sugar 1 cup unfiltered apple juice
1 cup apple cider vinegar
1/2 cup lime juice
1 cup mango puree
3 tablespoons finely chopped fresh ginger
1 to 2 tablespoons red crushed pepper 2 habaneros, minced Zest from 2 to 3 limes (reserve the limes for the dressing) 1/2 cup sugar
1/4 kosher salt
1/4 tablespoon ground black pepper
1 cup lime juice 1 cup soy sauce
1/3 cup mirin
1/3 cup olive oil
1/4 sriracha
1/2 daikon, grated 1 small to medium napa cabbage
2 bunch scallions
1 large carrot
Vegetable oil, for cooking 2 1/2 pounds 21/25 shrimp, peeled and deveined 8 flour tortillas
1 bunch fresh cilantro, optional
Sriracha, for serving Instructions: For the mango ginger habanero glaze: In a large pot over medium heat, add sugar, unfiltered apple juice, apple cider vinegar, lime juice and 1 cup water. Stir until sugar dissolves. Add mango puree, ginger, red crushed pepper and habaneros. Stir well and bring to a boil. Reduce heat and simmer until mixture has cooked down to half the amount and is thick and sticky, 2 to 3 hours. Cool and transfer to a squirt bottle for easy application. For the sweet lime pepper: Meanwhile, preheat the oven to 170 degrees F. Spread the lime zest on a baking sheet and bake 1 hour, then blend into a powder with a high-powered blender. Mix lime powder in a bowl with the sugar, salt and pepper and, boom, you got some Sweet Lime Pepper. For the soy lime dressing: In a small bowl, whisk lime juice, soy, mirin, olive oil and sriracha. Transfer to a squirt bottle for easy application. Dressing tends to separate, so shake or stir before use. For the slaw: Gather grated daikon in a ball or cheesecloth and squeeze out all the excess water. (Avoiding this step will lead to very wet tacos.) Peel any bruised or wilted leaves from cabbage and thinly chop about 2 inches from the bottom, avoiding the core. Chop the scallions and carrots. Mix all ingredients in a large bowl and reserve for later. For the yum yum shrimp tacos: Preheat a flat griddle or frying pan over medium-high heat. Oil pan with vegetable oil and drop shrimp in pan. Sprinkle generously with sweet lime pepper, then cook for 2 minutes. Flip and cover again with sweet lime pepper and cook for 2 minutes. Add some mango habanero glaze and toss shrimp until a little caramelization forms on the shrimp (being careful not to burn them), another 2 to 3 minutes. Line 2 shells with a handful of the slaw, then add soy lime dressing. Add cilantro if using. Place shrimp atop the tacos, then top with sriracha. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54771,"Giant's Thumbprint Butter Cookies 8 ounces (2 sticks) unsalted butter, softened at room temperature 2/3 cup sugar 1/4 vanilla bean, halved lengthwise, soft insides scraped out 1/8 teaspoon salt 2 cups plus 2 tablespoons all-purpose flour 1/4 cup apricot, raspberry, or another jam of your choice Instructions: Preheat the oven to 350 degrees. Butter a baking sheet. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2 inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54772,"Cheese Platter 1 block Gruyere 1 block Epoisse 1 block buttermilk blue cheese 2 apples, cored and sliced 2 small bunches grapes Plum and Pear Chutney, recipe follows 1 tablespoon butter 1 cup onion, diced 1 tablespoon ginger, minced 1 large pear, diced 2 plums, diced 1/2 cup sugar 2 tablespoons white wine 2 tablespoons Worcestershire sauce 1 tablespoon white wine vinegar Instructions: Arrange cheeses and fruit on a platter. Serve with chutney.; In a medium heated saucepan add butter, onions, and ginger. Cook until onion softens, about 5 to 10 minutes. Once onion has slightly turned color and softened add the pear, plums, and sugar. Give it a stir. Turn heat down a bit and add the white wine, Worcestershire sauce, and white wine vinegar. Stir well and let it reduce for about 20 minutes. Once a jam consistency occurs, remove from heat and let it cool. Serve with cheese platter. ","[Chardonnay, Riesling, Gewrztraminer, Cava]" 54773,"Japchae 8 ounces ribeye, sirloin, flank or other tender cuts of beef (or pork) 2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon toasted sesame oil
1 tablespoon granulated sugar
Freshly ground black pepper 1 teaspoon vegetable oil 1/2 large onion, cut into 1/4-inch slices
Kosher salt 1 teaspoon vegetable oil 1 red bell pepper, seeded and cut into 1/4-inch slices
Kosher salt
1 teaspoon vegetable oil 1/2 large carrot, julienned (1/8-inch thick)
Kosher salt 2 large eggs Kosher salt
1 teaspoon vegetable oil 1 teaspoon vegetable oil 8 ounces shiitake mushrooms, cut into 1/2-inch slices
1 teaspoon soy sauce
1/2 teaspoon minced garlic
1/2 teaspoon toasted sesame oil 1 bunch spinach (about 10 ounces), stemmed 1 tablespoon toasted sesame oil
1 teaspoon minced garlic
Kosher salt 12 ounces dangmyeon (Korean sweet potato glass noodles) 1 tablespoon plus 1 teaspoon vegetable oil
1/4 cup soy sauce
1/4 cup toasted sesame oil
1/4 cup granulated sugar
1/4 cup rice syrup, corn syrup, honey or agave
1 teaspoon toasted sesame seeds, roughly ground in a mortar and pestle or spice grinder
Instructions: For the beef: Cut the beef against the grain into slices about 1/4-inch thick and 2 inches long. Place in a medium bowl with the soy sauce, garlic, sesame oil, sugar and a few turns of freshly ground pepper. Mix until the meat is completely coated and set aside. For the onions: Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and cook, stirring constantly, until just tender with a little bite, 4 to 5 minutes. Season with salt and set aside; reserve the skillet. For the bell peppers: Wipe the skillet clean, add the vegetable oil and heat over medium-high heat. Add the peppers and cook, stirring constantly, until just tender and beginning to brown, 4 to 5 minutes. Season with salt and set aside; reserve the skillet.
For the carrots: Wipe the skillet clean, add the vegetable oil and heat over medium-high heat. Add the carrots and cook, stirring constantly, until just tender, but not brown, 2 to 3 minutes. Season with salt and set aside; reserve the skillet.
For the eggs: Whisk together the eggs and 1/4 teaspoon salt in a small bowl until incorporated. Wipe the skillet clean. Add the vegetable oil and heat over medium-high heat. Pour in the eggs and and swirl the pan until the mixture covers the entire surface area. Cook until the eggs are set on the bottom, about 1 minute. Flip carefully to keep the egg crepe in one piece and cook 1 minute more. Slide onto a plate or cutting board to cool, then cut the crepe into 4 equal strips horizontally. Layer all the strips together and cut into 1/4-inch strips, then set aside; reserve the skillet.
For the mushrooms: Wipe the skillet clean, add the vegetable oil and heat over medium-high heat. Add the mushrooms and cook until browned, 6 to 7 minutes, stirring halfway through. Transfer the mushrooms to a medium bowl. Add the soy sauce, garlic and sesame oil, mix well and set aside; reserve the skillet.
For the spinach: Bring a large pot of water to boil over medium-high heat and prepare an ice water bath. Add the spinach to the boiling water and blanch until it turns bright green, about 30 seconds. Remove the spinach with tongs or hand-held strainer and transfer to the ice bath immediately; reserve the pot and water. Once the spinach is completely cooled, remove it and squeeze dry. Cut the spinach into 1 1/2- to 2-inch pieces. Transfer to a medium bowl, add the sesame oil, garlic and 1/2 teaspoon salt. Mix well and set aside.
For the japchae: Bring the pot of water back to the boil. Add the noodles and cook, stirring constantly to ensure the noodles don\u2019t stick on bottom of the pot, until noodles become mostly clear but are still opaque in the center and bend over the handle of a large wooden spoon, 3 to 4 minutes. (At this point, the noodles aren\u2019t cooked through all the way.)
Drain in a strainer and rinse under cold running water, rubbing the noodles between your fingers and gently massaging them in the water. Drain and then rinse again, repeating 2 more times to remove any excess starch. Set aside in the strainer and allow to drain well.
Wipe the skillet clean. Add the 1 teaspoon vegetable oil and heat over medium-high heat. Add the marinated beef and cook, stirring often, until browned (being careful not to burn the garlic), 5 to 6 minutes. Set aside; reserve the skillet.
Wipe the skillet clean. Add the 1 tablespoon vegetable oil and heat over medium-high heat. Add the drained noodles and cook, stirring and mixing constantly with tongs, until there is a slight cooked smell of starch, the noodles are completely coated in oil and any moisture is cooked off, 6 to 7 minutes. (You\u2019ll hear a lot of sizzling sounds starting around the 2 minute mark; that\u2019s fine.)
Add the soy sauce, reduce the heat to low, and loosen the noodles back up again for 1 to 2 minutes; they will turn golden brown from the soy sauce. Once all the soy sauce has absorbed, transfer the noodles to a large mixing bowl. Immediately add the sesame oil, sugar and rice syrup and toss until incorporated and the sugar has melted.
Add the cooked onions, peppers, carrots, mushrooms, spinach and beef and toss until thoroughly mixed. Add the eggs and gently toss again (try to avoid breaking the strips). Transfer the japchae to a large serving bowl and sprinkle with the sesame seeds. Serve warm, at room temperature or cold (see Cook\u2019s Note).
","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 54774,"Mini Joconde Sponge Cakes Nonstick cooking spray 1 1/2 cups almond flour 1 cup powdered sugar 1/4 cup cake flour Pinch kosher salt 4 large eggs, at room temperature 5 large egg whites, at room temperature 1/4 cup granulated sugar 1/4 cup unsalted butter, melted 2 sticks (1 cup) unsalted butter, at room temperature, plus more if needed 3 cups powdered sugar, plus more if needed Pinch kosher salt 1 to 2 tablespoons whole milk 1 teaspoon pure vanilla extract Few drops pink gel food color Few drops blue gel food color 1 cup your favorite jam Purple candy melting wafers, melted and placed in a piping bag fitted with a small round tip Sprinkles and/or sugar flowers Instructions: For the cake: Preheat the oven to 425 degrees F. Lightly spray 2 half sheet trays (each 18 by 13 inches) with cooking spray and line each with parchment paper then spray the parchment generously. Sift together the almond flour, powdered sugar, cake flour and salt in a large bowl. Whisk in the whole eggs until smooth and set aside. Using an electric mixer, whip the egg whites on medium speed until foamy. Sprinkle in the granulated sugar and whip on high speed until the mixture reaches soft peaks, about 1 minute. Gently fold in half of the egg whites into the flour mixture until combined, then fold that mixture into the remaining egg whites and fold until fully incorporated. Fold in the melted butter. Divide the batter equally between the 2 prepared sheet trays and spread evenly--it will not reach all four sides of a pan and that's okay. Bake, rotating 180 degrees halfway through baking, until the edges of the cakes are lightly golden and the surface springs back when touched, about 8 minutes. Remove from the oven and let the cakes cool in the sheet trays to room temperature. For the buttercream: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, or in a medium bowl using a hand mixer, start whipping together the butter, powdered sugar and salt. Mix in a little bit of the milk at a time so the mixture is not too dry. Add the vanilla. Turn up the mixer speed and whip until the buttercream is smooth. If the buttercream is too wet, mix in a bit more powdered sugar; if it's too stiff, mix in a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined. Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Re-whip if the buttercream is cold. Divide the buttercream equally between 2 small bowls. Add the pink gel color to one of the bowls and whisk well to combine. Add the blue gel color to the other bowl and whisk well to combine. Transfer each buttercream to its own piping bag fitted with a star tip. For assembly and decorating: Working with 1 cake at a time, gently turn out onto a cutting board and remove the parchment. Using a 1 1/2-inch round cutter, cut each cake into 36 rounds. Pipe the pink buttercream around the edges of 8 cake rounds. Pipe the blue buttercream around the edges of another 8 cake rounds. Place 1 teaspoon of the jam in the middle of each frosted cake round. To stack the cakes, place any frosted cake round on top of another frosted cake round then top with a plain cake round. Repeat to create a total of twenty-four 3-layer mini cakes. Drizzle the melted candy melting wafers over the cakes, pipe a buttercream rosette on top of each and decorate with sprinkles and/or sugar flowers. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54775,"Mac and Cheese Lorraine Salt 1 pound gemelli pasta or other short cut pasta 1 tablespoon extra-virgin olive oil 1/2 pound bacon, chopped 2 onions, quartered and thinly sliced 1/2 cup dry white wine 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup whole milk Freshly ground black pepper 2 cups shredded Gruyere Pinch freshly grated nutmeg, to taste 1 tablespoon Dijon mustard Instructions: Heat water for pasta, salt water and cook pasta to al dente. While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute. While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper. Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54776,"Butternut Squash 3 Ways: Curried Coconut Butternut Squash Soup 1 large butternut squash (about 3 pounds) 2 tablespoons extra-virgin olive oil
1/2 small yellow onion, diced (about 1/3 cup)
1 clove garlic, minced
1 tablespoon minced peeled fresh ginger (from a 1-inch piece)
Kosher salt
3/4 teaspoon curry powder, preferably Madras
2 cups low-sodium chicken broth
3/4 cup (6 ounces) unsweetened coconut milk
Smoked paprika, for serving
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Trim the top and bottom of the squash. Cut the squash in half lengthwise, scoop out the seeds with a large spoon and place the halves, cut-side down, on the prepared baking sheet. Rub the squash on all sides with 1 tablespoon of the olive oil. Roast until fork-tender, about 50 minutes. Let cool.
Use a small spoon to scoop the flesh from the bottom (wider) parts of both squash halves. You should have about 2 cups. Place in a bowl and set aside. Reserve the remaining squash for another use.
Place the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion, garlic, ginger and 1/2 teaspoon salt. Cook until the onion is softened but not developing any color; 3 to 4 minutes. Add the curry powder, stir to coat and cook until fragrant, about 1 minute. Add the squash and stir to coat.
Add the chicken broth and bring to a boil. Reduce to a simmer and cook until slightly reduced and thickened, about 20 minutes.
Transfer to a blender and blend until smooth. Return to the pot and add the coconut milk. Simmer over low heat until flavorful and reduced slightly, being careful not to let it boil (coconut milk will curdle), about 5 minutes. Season with salt.
Divide the soup between 2 bowls and sprinkle each with some smoked paprika. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 54777,"Coconut Shrimp with Spicy Mayo 3/4 cup all-purpose flour 2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch kosher salt, plus additional for sprinkling
3 large eggs
1 cup panko breadcrumbs
1 cup shredded unsweetened coconut
3/4 pound large peeled and deveined shrimp, with tails on
1 1/4 cups coconut oil
Spicy Mayo, recipe follows Lemon wedges, for serving 1/2 cup mayonnaise 1 to 2 tablespoons sriracha
Juice of 1/2 lemon
Instructions: Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside. Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp. Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges. Combine the mayonnaise, sriracha and lemon juice in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54778,"Pastry Phyllo Nests 4 sheets of phyllo dough Melted butter Topping possibilities - soft fruit like strawberries, papaya or kiwi sliced and marinated in sugar, Whipped cream; some softened ice cream, or some honey and chopped pistachios. Instructions: Preheat the oven to 425 degrees. Lay a sheet of phyllo dough out flat. Pick it up from the center as if it were a handkerchief. Continue with remaining 3 sheets. Set it down on a baking pan and twist and flatten the center down to create a free form \nest\ of phyllo. Brush with butter and bake for 20 minutes or until crackling crisp and golden. Serve one per person and top with fruit, whipped cream or ice cream or drizzle with honey and scatter with chopped pistachios, almonds or walnuts. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54779,"Grilled Pork Tenderloin with Cabbage Salad 1 pork tenderloin (about 1 1/4 pounds) Kosher salt and freshly ground pepper 1 tablespoon ground fennel seed 2 cloves garlic, minced 1 teaspoon finely grated lemon zest, plus 1/4 cup lemon juice 1/2 teaspoon red pepper flakes 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/2 head savoy cabbage, leaves separated and cut into 2-inch pieces 1/2 cup chopped fresh parsley 1/3 cup chopped walnuts 1/4 cup grated Parmesan cheese Instructions: Preheat a grill to medium high. Butterfly the pork tenderloin: Slice lengthwise down the middle of the pork, cutting about two-thirds of the way through, and open like a book. Pound the pork with a meat mallet or heavy skillet until about 3/4 inch thick. Season with salt and pepper. Mix the fennel, garlic, lemon zest, red pepper flakes and 2 tablespoons olive oil in a small bowl; rub the mixture all over the pork and set aside, 10 minutes. Meanwhile, bring a large pot of salted water to a boil and fill a large bowl with ice water. Add the cabbage to the boiling water and cook until bright green and just tender, about 2 minutes. Drain and transfer to the ice water to stop the cooking. When cool, drain the cabbage again and blot very dry with kitchen towels. Combine the cabbage, lemon juice, parsley, walnuts, Parmesan and remaining 1/4 cup olive oil in a large bowl. Toss well and season with salt and pepper. Grill the pork until well marked and just cooked through, 4 to 5 minutes per side. Transfer to a cutting board. Divide the cabbage salad among plates. Slice the pork and arrange on top; season with pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 54780,"Kabocha Squash Pie with Spiced Crust 1 small to medium kabocha squash, cut into sixths, seeds removed Olive oil 1 1/2 cups all-purpose flour, plus more for bench flour 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 teaspoon allspice 1/2 teaspoon ground ginger 2 grates fresh nutmeg Pinch kosher salt 1 1/2 sticks cold butter, cut into pea-size pieces 1 egg yolk 2 to 3 teaspoons ice cold water 4 large eggs 3/4 cup heavy cream 3/4 cup sweetened condensed milk 1/2 cup light brown sugar 1/4 cup bourbon, optional 1 teaspoon vanilla extract Heavy cream, for garnish Pinch cinnamon, for garning Instructions: For the squash: Preheat the oven to 375 degrees F. Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose. For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry. Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour. Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans. Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool. Reduce the heat in the oven to 350 degrees F. For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes. Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning. Remove the pie from the oven and let it cool for at least 1 hour before cutting. Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 54781,"Calamari Fries with Homemade Cocktail Sauce and Ponzu Mayo Canola oil, for frying 1 pound fresh squid, cleaned 1 cup all-purpose flour Sea salt Freshly cracked pepper 4 eggs, beaten 1 cup panko breadcrumbs Lemon wedges, for serving Homemade Cocktail Sauce, for serving, recipe follows Ponzu Mayo, for serving, recipe follows 1 cup ketchup 1 tablespoon freshly grated horseradish 1 tablespoon smoked paprika 1 teaspoon cayenne pepper 1 teaspoon lemon zest 1 teaspoon Worcestershire sauce Juice of 1 lemon Freshly cracked black pepper 3/4 cup mayonnaise 3 tablespoons Asian chili sauce 2 tablespoons ponzu 1 clove garlic, minced Instructions: Heat canola oil to 360 degrees F in a pot.
Slice the squid against the grain into strips. Mix the flour with some sea salt and black pepper and pour out onto a plate. Dredge the squid first in the flour, then in the eggs, and then in the breadcrumbs. Fry until golden and crispy, 20 seconds. Drain on a wire rack.
Place the calamari fries in a glass and garnish with lemon wedges. Serve with the Homemade Cocktail Sauce and Ponzu Mayo in shot glasses. Mix the ketchup, horseradish, paprika, cayenne, lemon zest, Worcestershire and lemon juice in a bowl, and season with black pepper. Mix together the mayonnaise, chili sauce, ponzu and garlic in a bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 54782,"Carrie's Grit Cakes with Rosanne's Gravy 1 cup water 1 cup whole milk 1 cup grits 1 teaspoon salt Vegetable oil, for frying Pork drippings and pan juices 3 tablespoons all-purpose flour 1 cup whole milk 1/2 cup chicken stock Instructions: For Carrie's grit cakes: In a saucepan, bring the milk and 1 cup water to a boil. Stir in the grits, then add the salt. Whisk consistently for 5 minutes. Pour onto a wax paper lined cookie sheet. Let cool and become coagulated. Use a round cookie cutter to shape cakes. Heat vegetable oil in skillet and fry the cakes on both sides until brown. For Rosanne's gravy: In a saucepan, heat the drippings, add the flour and whisk. Add the milk and chicken stock and whisk consistently until smooth and thick. Serve the grits warm with the white gravy. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 54783,"Biscotti 1/2 cup vegetable oil 3 eggs 1 cup sugar 1 tablespoon anise extract, or 3 drops anise oil 3 1/4 cups all-purpose flour 1 tablespoon baking powder Instructions: Preheat the oven to 375 degrees F. Grease cookie sheets or line with parchment paper. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into 2 pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2-inch thickness. Bake for 25 to 30 minutes, until golden brown. Remove from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Cookie slices should be lightly toasted. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 54784,"Grilled Vegetable Barley \Risotto\ with Marinated Portobello Steak 1/2 cup canola oil 1 tablespoon minced garlic 1 zucchini, sliced lengthwise, 1/4-inch thick 1 red onion, sliced in rings, 1/4-inch thick 1 eggplant, sliced lengthwise, 1/4-inch thick 1 red bell pepper, de-seeded and sliced 4 scallions 2 tablespoons butter 4 minced shallots 2 to 3 cups hot vegetable stock 2 cups barley 1/3 cup grated Parmigiano-Reggiano Salt and black pepper Marinated Portobello Steaks, recipe follows Basil Oil, recipe follows Basil sprigs, for garnish 4 large portobello caps, de-stemmed 1/4 cup Dijon mustard 1 tablespoon minced garlic 1/4 cup thin soy sauce 1/3 cup canola oil 1/3 cup red wine 1 teaspoon coarsely ground black pepper 2 cups basil leaves 1 cup spinach 1 cup canola oil 1/2 teaspoon salt Instructions: Mix oil and garlic. In a large bowl, toss the oil with all the vegetables and season well with salt and pepper. On a hot grill, mark and cook the vegetables. Place all the vegetables back in same bowl and seal with plastic wrap to finish cooking. When the vegetables are cool chop everything except the scallions into small pieces and pour any leftover liquid into the vegetable stock. In a 1 quart saucier, add a little butter and saute the shallots. Add the barley and saute for 5 minutes until the barley gets a little 'toasty.' Ladle in stock, one ladle at a time, (like making risotto). Continue adding stock until the barley gets 'creamy.' Season. Add back the vegetables and heat thoroughly. Add the cheese. Check for seasoning. In a large pasta bowl, place a mound of barley on the top half of the plate. Slice the Marinated Portobello Mushrooms like it was a steak. Fan out in front of barley and garnish with Basil Oil and basil sprig. Mix all together, taste for seasoning and marinate mushroom caps for 1 hour. On a very hot grill, mark and cook caps until hot in the middle. In very salted water, blanch basil and spinach for 30 seconds, or until very soft, yet still green. Plunge in ice bath and squeeze out water. Blend at high speed and add salt and the oil. Cover blender and blend for 3 to 4 minutes or until the cup becomes warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 54785,"Schiacciata Alla Fiorentina Butter, for pan 1 1/2 cups/250 g all-purpose flour 1 cup/200 g sugar 1 1/2 tablespoons baking powder Zest and juice of 1 orange 3 large eggs 1/2 cup warm whole milk 4 tablespoons vegetable oil Powdered sugar, for topping Instructions: Preheat the oven to 360 degrees F. Butter a 9 by 13-inch baking pan. Add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil. Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes.
Add the batter to the buttered pan and bake for about 25 minutes. Test the cake with a toothpick inserted into the center. If it comes out clean, the cake is done.
Let cool for about 30 minutes on the counter, then flip the cake out of the baking pan. Slice and serve sprinkled with powdered sugar. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 54786,"cl Crusted Rack of Lamb 4 tablespoons (1/2 stick) unsalted butter 3 large shallots, minced (about 3/4 cup) 2 teaspoons chopped fresh thyme leaves 2 tablespoons ancho cl powder (see Cook's Note) 1 1/2 cups fresh bread crumbs Salt and freshly ground black pepper 1 tablespoon olive oil 2 well-trimmed racks of lamb (each about 1 1/4 pounds) 4 teaspoons Dijon mustard Instructions: For the crust:
In a heavy large skillet over medium-high heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the cl powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
For the lamb:
Preheat the oven to 400 degrees F.
In the same large skillet over high heat, heat the oil. Working in batches, add the lamb racks to skillet, rounded side down. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each rack. Press the crumb topping into mustard on the racks, dividing equally. Transfer to a rimmed baking sheet. Roast in the oven until desired doneness, 25 minutes for medium well. Let the lamb rest 5 to 7 minutes before slicing. Arrange the sliced lamb on a serving platter and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 54787,"Chicken Relleno Pocket Pies 6 cups all-purpose flour 2 tablespoons baking powder 1/4 teaspoon garlic powder Dash salt 1 cup shortening 1 egg 1 poblano pepper 1/2 cup diced yellow onion Cooking oil 1 pound ground chicken breast 2 cloves garlic, minced 2 tablespoons butter 1/4 cup all-purpose flour 2 teaspoons ancho cl powder 1/2 teaspoon paprika 1/4 teaspoon oregano 1/8 teaspoon ground cumin Dash white pepper Salt 1/2 cup corn kernels 1/2 cup Monterey Jack cheese, shredded Juice from 1/2 lime Instructions: For the dough: Sift together the flour, baking powder, garlic powder and salt in a mixing bowl; cut in the shortening. Blend in a mixer until the shortening fully mixes with the flour. Separately beat the egg with 2 cups cold water. Slowly add the beaten egg and water to the flour mixture while mixing until a firm dough ball forms, about 5 minutes. Allow to rest and chill for at least 1 hour.
For the filling: Roast the poblano pepper directly over a flame until they blister and blacken. Let cool, then peel the char off with a paper towel. Rinse the roasted pepper under water. Remove the stem and seeds and cut into 1/2-inch pieces.
Saute half the onions in cooking oil in a large skillet over medium heat, 1 to 2 minutes. Add the ground chicken. Cook the chicken all the way through; set aside in large mixing bowl.
Add a bit more cooking oil, the remaining onions, the poblano peppers and garlic and saute until the onions soften. Add the butter and cook until melted. Add the flour, slowly coating the onions and peppers. Gradually add 1 cup water while stirring, until the mixture has a gravy consistency. Add the ancho cl powder, paprika, oregano, ground cumin, white pepper and salt to taste. Stir well and cook, 3 to 5 minutes. Mix the gravy with the cooked chicken, add the corn and allow to cool. Combine the cooled chicken and gravy with the cheese and lime juice.
Heat oil in a deep-fryer to 350 degrees F. (Or, if baking the pies, preheat the oven to 350 degrees F.)
Roll out the dough about 1/4-inch thick and cut out 12 to 15 discs, re-rolling as needed. Spoon some chicken filling onto each disc. Pat the edges of the dough with water. Crimp with a dough press or fold dough over and press the edges firmly with your fingers.
Fry until golden, 4 to 5 minutes (or bake 15 to 20 minutes).
Let cool and enjoy with friends and family! ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Gavi]" 54788,"Jingle Juice 6 cups pomegranate juice 6 cups cranberry juice
1 1/2 cups gin
2/3 cup lime juice (from about 6 limes), plus lime slices, for garnish
1/4 cup orange liqueur, such as Grand Marnier
One 750-milliliter bottle prosecco, chilled
2 cups frozen cranberries
1/2 cup pomegranate seeds
Fresh mint sprigs, for garnish
Instructions: Add the pomegranate juice, cranberry juice, gin, lime juice, orange liqueur, prosecco and ice to a large punch bowl; stir to combine. Add the cranberries, pomegranate seeds and lime slices. Ladle into cups and garnish with mint sprigs. ","[Gin, Prosecco, Cava]" 54789,"Pumpkin Soup 1 pumpkin, top removed and inside scooped out 1/2 pound sugar pumpkin, cubed 4 tablespoons margarine, melted Salt and pepper 1 cup chopped onion 1/2 cup chopped carrots 1/2 cup chopped celery 4 cups vegetable broth 1 cup tomatoes, diced 1/4 cup rice Instructions: Coat the inside of the pumpkin with half the melted margarine, then sprinkle the inside with salt and pepper. Bake for 20 minutes at 400 degrees. In a saucepan, saute mixed vegetables in remaining margarine for about 5 minutes. Add broth and bring to a boil. Pour broth, vegetables and rice into the pumpkin. Return filled pumpkin to the oven with the lid on top and bake about 1 hour or until the pumpkin is tender, but not too soft. Place the whole pumpkin on the table and ladle soup into bowls. Tip: Spiced Pumpkin Seeds Toss dried pumpkin seeds melted butter, add 1/4 teaspoon cayenne, 1/2 teaspoon cumin, 1/2 teaspoon salt , add nuts, spread back on sheet and toast in 350 oven for 5-8 minutes, until toasted and fragrant. Tip: Bake your favorite pie in a pumpkin! Scoop out a pumpkin, use your favorite pie crust, your favorite filling, and bake as recommended in your favorite recipe, until crust is brown and filling is set ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54790,"Olive --Sauteed Almonds 1 pound unblanched almonds 1 1/2 cups olive oil 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Instructions: Blanch the almonds 1 1/2 minutes in boiling water; drain. Plunge into cold water, then slip off the skins. Spread the almonds out on several thicknesses of paper toweling and pat dry. Transfer to fresh paper toweling and let dry 24 hours. Heat the oil in a 10-inch iron skillet over moderate heat about 2 minutes or until an almond, dropped into the oil, sizzles gently. Add half of the almonds to the oil and saute, stirring often, 4 to 5 minutes over moderately low heat until the color of light caramel. Dump the almonds into a colander set over a heatproof bowl; shake to drain off as much oil as possible, then drain on paper toweling. Return the oil to the skillet and fry and drain the remaining almonds the same way. Sprinkle with salt and cayenne and toss well; store in an airtight canister. Note: the sauteeing oil can be used to dress vegetables or salads. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 54791,"DiPasquale's Arancini 1/2 cup minced onion, celery and carrot (mix together) 3 tablespoons olive oil 1 pound ground beef Salt and freshly ground white pepper 4 ounces tomato paste 1/2 cup sweet peas 3 tablespoons extra-virgin olive oil 1 pound Arborio rice 46 ounces chicken broth 1 package saffron powder 3 ounces grated Parmesan Freshly ground black pepper Mozzarella (1/2-inch cubes) 1 cup all-purpose flour 1 1/4 cups warm water Salt and freshly ground white pepper Breadcrumbs, for coating Vegetable oil, for frying Instructions: For meat portion: Saute onion, celery and carrot with olive oil until translucent. Add ground beef and season with salt and white pepper to taste. Once beef is added, with a wooden spoon, break down any chunks, the beef should be as fine as possible. Add tomato paste. Once the ground beef and tomato paste begin to simmer, turn down heat to low and cook for 30 minutes. If mixture begins to stick, add a touch of water. Add peas once cooked. Let cool in refrigerator for at least 2 hours. For rice portion: Heat 3 tablespoons of olive oil in medium sized skillet over medium heat. Add rice (stir until evenly coated with oil. Add half of chicken broth and saffron, stirring continually. Once broth has been absorbed, continue to add small increments of broth, still stirring continually. Once all the broth has been absorbed, add cheese and pepper, the rice should be tender but \Al Dente. Pour rice onto a baking sheet and place in refrigerator for at least 2 hours. Rice should be able to form into a ball once cooled properly. For assembly: Take handful of cooled rice, flatten while forming an indent in middle of the ball. Take a teaspoon or so of cooled meat mixture and mozzarella cube and place in the indentation of rice. Take another half of handful or so of rice and finish forming the rice ball. Once all rice balls are formed, dip each into water and flour mixture (combine 1 cup of flour and 1 1/4 cups of warm water with a pinch of salt and pepper), once evenly coated in flour mixture, coat in plain bread crumbs. In a deep-fryer, fry rice balls on medium to high heat until golden brown. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54792,"Toasted Pita Chips 1 package pita bread Olive Oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54793,"Sauteed Spinach with Bacon and Onions 1 tablespoon bacon grease 1/2 yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon red wine vinegar
Pinch of crushed red pepper flakes (for a little spice because Trisha likes it)
Salt and ground black pepper Salt and ground black pepper
12 ounces baby spinach
Instructions: In a large saute pan, melt the bacon grease over medium heat. Add the onion and garlic and stir to cook until the onions are very soft, about 5 minutes. Add the vinegar, crushed red pepper flakes, salt and pepper and stir; add the spinach and toss it around, cooking until it's just wilted, 1 to 2 minutes. Serve immediately so the spinach is wilted but not soggy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54794,"Signature Homemade Carrot Cake 2 cups vegetable oil 2 2/3 cups sugar 5 eggs 2 2/3 cups carrots, grated 1 1/3 cups walnuts 1 1/3 cups pineapple, crushed and drained 2/3 cup coconut flakes, sweetened 1/3 cup raisins 3 1/2 cups flour 1 1/3 tablespoons baking soda 1 1/3 tablespoons baking powder 2 2/3 tablespoons cinnamon 1 teaspoon salt Cream Cheese Frosting: 6 ounces cream cheese 2 tablespoons or 1/4 stick butter, unsalted, softened 2 tablespoons vegetable shortening 1 1/2 cups confectioners' sugar 1 teaspoon pure vanilla extract 1 cup walnuts, toasted 1 cup coconut flakes, toasted Instructions: Grease 2 (10-inch) cake pans and set aside. Mix together in a large bowl the oil, sugar, eggs, carrots, nuts, pineapple, coconut and raisins. In another bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Add the carrot mixture and blend. Pour the batter into the cake pans and bake in a preheated 350 degree F oven for 35 to 40 minutes or until done. Remove from oven and cool for 30 minutes. Release the cakes from the pans and cool completely before cutting and frosting. Cut cakes in 3 equal layers (a total of 6 layers). Assemble the carrot cake one layer at a time. Finish the carrot cake with a layer of cream cheese frosting on top. Do not frost the side of the cake. This gives the cake that special homemade country-style look. Garnish with toasted walnuts and coconuts. For the frosting: Beat together the cream cheese, butter, and vegetable shortening for 15 minutes. Mixture must be very smooth and light. Add the confectioners' sugar and the vanilla and mix until smooth (about 3 minutes). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54795,"Blueberry Goat Cheese Pie 2 cups all-purpose flour 1/2 to 3/4 cup cold margarine 1 tablespoon sugar Pinch salt Cold water 1/2 cup soft goat cheese 1/2 cup heavy cream 1/2 cup brown sugar 1/4 cup all-purpose flour 1 tablespoon finely chopped fresh basil 1 large egg Pinch salt 5 cups fresh blueberries 1 cup sliced almonds 1/2 cup sugar 1/3 cup melted margarine Instructions: For the crust: Combine the flour, margarine, sugar and salt in a large bowl. Work with your fingers, gathering and crumbling, until you have a crumbly mixture, about the size of peas. Slowly add cold water in small amounts, gently incorporating it by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes. For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to the desired texture. For the topping: Mix the almonds, sugar and margarine in a bowl; set aside. Preheat the oven to 350 degrees F.
Roll out the dough and place it in a 10-inch pie pan. Pour the filling into the crust and sprinkle over the topping. Bake, rotating halfway through, for 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 54796,"Callaloo 11/2 cups finely chopped onions 3 garlic cloves, minced or pressed 2 teaspoons canola or other vegetable oil 2 teaspoons grated fresh ginger root 1 teaspoon turmeric 2 teaspoons ground coriander 1/2 teaspoon dried thyme 1/4 teaspoon ground allspice 5 cups water or vegetable stock 2 cups diced sweet potatoes (about 1 large potato) 2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed 1 cup fresh or frozen sliced okra 1 cup diced tomatoes (about 1 large tomato) 2 tablespoons fresh lime juice 1/2 teaspoon salt 1 cup reducedfat coconut milk (optional Instructions: In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking. Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54797,"Jalapeno Turkey Burger 2 cups canned sliced jalapenos (with the juice) 1/2 cup sugar
1/4 cup orange marmalade
2 1/2 pounds ground turkey 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons grapeseed oil
6 tablespoons unsalted butter
6 brioche buns
6 leaves green leaf lettuce
6 slices beefsteak tomato
6 slices red onion 12 slices Hass avocado
Instructions: For the jalapeno jam: In a small saucepot, combine the jalapenos, sugar and marmalade and bring to a simmer over low heat. Simmer until the liquid reduces to a glaze, about 1 hour. For the turkey burgers: In a bowl, combine the ground turkey, salt and pepper and mix well. Form the mixture into 6 patties. Heat a cast-iron skillet over high heat until it begins to smoke. Add 1 tablespoon of the grapeseed oil to the pan and reduce the heat to medium. Add 3 of the patties to the pan and cook until the first sides are seared, 3 to 5 minutes. Flip and cook until the burgers are cooked completely through, about 5 minutes. Repeat with the remaining tablespoon grapeseed oil and the other 3 burgers. Butter each of the buns on both sides and toast them in the hot skillet until golden brown. Dress each of the bottom halves of the buns with lettuce, tomato, red onion and avocado. Place a burger on top of each dressed bun and top with 2 tablespoons of the jalapeno jam. Finish with a bun top. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 54798,"Boxty Cakes 1 cup peeled, grated raw russet potato 1/2 cup milk 1 (3/4-pound) russet potato, peeled and quartered 2 cups fresh cauliflower florets 3 cups chicken stock, or more as needed 2 tablespoons cream cheese, at room temperature 1 cup all-purpose flour 1 teaspoon dried thyme 1 teaspoon granulated garlic 1 teaspoon fresh cracked black pepper 1 teaspoon salt 1 teaspoon baking powder 1 egg 1/2 cup canola oil, divided 1/2 cup sour cream 2 tablespoons snipped fresh chives Instructions: Cover the raw potato with the milk. Add in 1/4 cup chicken stock. Set aside. In a small saucepan, add the quartered potatoes, cauliflower and enough chicken stock to cover. Place over high heat and bring to a boil. Once at a boil, cook until fork tender, 7 to 10 minutes. Strain the potatoes and cauliflower. In a medium bowl, mash the potatoes and cauliflower with the cream cheese. In a large bowl, combine the flour, spices and baking powder and mix well. Add the mashed cauliflower and potatoes and fold to combine. Add the egg into the raw potato mix, and then fold into the cauliflower and mashed potatoes. If the mixture is too thick, add a little more chicken stock. Heat a nonstick saute pan over medium-high heat and add 2 tablespoons canola oil. When hot, add 1 cup of the mixture and gently spread out in the pan uniformly until you have a large circle (8 to 9-inches in diameter). Cook until the edges begin to brown lightly, 2 to 3 minutes. Gently flip over with a thin, flexible spatula and cook 2 minutes on the other side. Remove to a plate and repeat with the remaining batter. Fill half with some Double Jack Stew and fold over. Serve with sour cream and a sprinkle of chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54799,"Smoked Salmon Dip 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 1 teaspoon prepared horseradish, drained 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 pound (4 ounces) smoked salmon, minced Instructions: Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54800,"Chocolate Velvet Semisweet ground chocolate (optional) 2 ounces chocolate stout, preferably a robust one (recommended: Young's) 2 ounces Prosecco Serving suggestion: chilled champagne flute Instructions: If desired, rim the glass with chocolate: pour some ground chocolate onto a small plate. Roll the outer rim edge of the champagne flute in the chocolate. Pour the stout into the glass, taking care to make as little foam as possible. (The best way to do this: tilt the glass and pour the beer slowly down the inside of the glass.) Slowly pour Prosecco down over the back of a spoon and into the glass, layering the two alcohols for a dramatic cocktail. Drink. ","[Pinot Noir, Brut Ros, Lambrusco, Cava]" 54801,"Halloween Blueberry Mummy Muffins 2 cups fresh blueberries Nonstick cooking spray 1 1/2 cups all-purpose flour (see Cook's Note) 1 cup whole-wheat flour (see Cook's Note) 1 cup granulated sugar 2 1/2 teaspoons baking powder 1/2 teaspoon apple pie spice 2 teaspoons kosher salt 1 1/4 cups buttermilk 8 tablespoons (1 stick) unsalted butter, melted 1 teaspoon finely grated lemon zest and 2 teaspoons lemon juice, from 1 lemon 2 teaspoons vanilla extract 1 large egg plus 3 large egg yolks, beaten to blend 2 ounces cream cheese, at room temperature 4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups confectioners' sugar 24 blueberries (about 1 cup) 24 small candy eyes Instructions: For the muffins: Position a rack in center of the oven and preheat to 425 degrees F. Crush the blueberries in a medium bowl with a potato masher or fork until completely smashed. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray. Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, apple pie spice and salt in a large bowl.
Add the buttermilk, butter, lemon zest, lemon juice, vanilla extract, egg and yolks to the mashed blueberries and stir until combined and creamy; gently fold into the flour mixture until just combined (it's ok if there are some lumps). Divide the batter evenly among the prepared muffin cups.
Bake, rotating the pan halfway through, until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Remove the muffins and let cool completely on the rack. For the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl using an electric mixer on high speed until light and creamy, about 5 minutes. With the mixer on low speed, gradually add in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and continue to beat until stiff and creamy, about 3 minutes. Transfer to a pastry bag fitted with a 1/4-inch flat tip.
Starting from the top of a cooled muffin, leaving a small space for the eyes, pipe frosting from left to right forming crisscrossing ribbons that mimic the wrapping of a mummy. Pipe a small amount of frosting on the back of 2 blueberries and two candy eyes. Place the blueberries, frosting-side down, onto the unfrosted part of the muffin. Top each blueberry with eyes. Repeat with remaining frosting, muffins, blueberries and eyes.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54802,"Mediterranean Eggs (Shakshuka) 5 tablespoons olive oil, divided 2 medium Spanish onions, diced
2 red bell peppers, diced
2 cloves garlic, minced
1 teaspoon cumin seeds
4 large ripe tomatoes, diced
1 tablespoon honey
Salt and freshly ground black pepper 4 eggs
1/3 cup crumbled feta
1 teaspoon za'atar spice Grilled pita, for serving
Instructions: Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, red pepper, garlic and cumin seeds and saute for a few minutes. Add the diced tomatoes and honey and season with salt and pepper. Cook on medium heat until the ingredients come together into a light sauce, about 10 minutes. Break the eggs directly into the sauce, cover and poach just until the eggs whites are cooked and the yolks are still runny, 8 to 10 minutes. Garnish with some feta, the remaining olive oil and za'atar spice. Serve with grilled pita. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 54803,"Cold Tomato Soup with Fresh Crab Gazpacho Relish 1/4 cup fresh lime juice 4 large red tomatoes, peeled, seeded and coarsely chopped 1 medium red bell pepper, seeded and coarsely chopped 2 cups canned tomato juice 1 medium cucumber, peeled, seed and diced 1 medium green bell pepper, seeded and coarsely chopped 1 jalapeno, minced 3 cloves garlic, coarsely chopped 1/2 cup chopped cilantro 4 slices good-quality white bread, crusts left on Salt and freshly ground pepper 1 pound lump crab meat, picked over 1 red bell pepper seeded and diced 1 green bell pepper, seeded and diced 1 cucumber, peeled and diced 2 tablespoons finely chopped cilantro 2 tablespoons lime juice Salt and freshly ground pepper Instructions: Puree above ingredients until smooth. Season with salt and pepper to taste. Divide among bowls and garnish with a dollop of crab relish. Combine all ingredients in a bowl and season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54804,"Caribou Bhajee 3 tablespoons Madras curry powder 2 teaspoons fresh grated ginger 2 teaspoons tamarind paste (optional) 4 cloves garlic, diced very small 1/2 cinnamon stick, crushed Malt vinegar 2 1/2 pounds caribou tenderloin cut into 1 1/2-inch cubes (lean lamb can be substituted) 2 ounces butter 1/2 teaspoon freshly ground black pepper 1 extra large onion, or 3 medium ones, chopped 4 blanched plum tomatoes or 1 (15 ounce) can crushed tomatoes 1 very large, or 2 medium bell pepper, cut into 2 inch by 2 inch strips 2 long green chiles, roasted, skinned, and sliced 1/2 pound mushrooms, cut in half 1 (15-ounce) can pineapple chunks in syrup, strained 1 teaspoon sea salt Hot water, if necessary Cooked basmati rice, as an accompaniment Cilantro, for garnish Instructions: Mix together curry powder, ginger, tamarind paste, garlic, and cinnamon and add enough malt vinegar to form a thin marinade. Place meat in a 1-gallon re-sealable plastic bag, pour in the marinade and mix thoroughly. Refrigerate for 24 to 36 hours. Longer is better.
Melt butter in large, deep pan and sprinkle with black pepper. Cook on medium for 1 minute. Add onions and cook on high until translucent. Blend in the tomatoes, pepper, and chiles and cook on high until tomatoes have rendered down, about 7 minutes.
Pour in all of the marinade and meat. Bring up to a rolling boil and fold in the mushrooms. Reduce heat, cover, and simmer for 20 minutes. Add the pineapple and sea salt, add hot water if necessary, and simmer another 6 minutes. Serve over a bed of basmati rice and garnish with coriander leaves. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 54805,"Saute of Grated Zucchini 4 tablespoons butter 2 tablespoons minced shallot 1 pound zucchini, washed, skin left on, shredded Salt and pepper Lemon or lime wedges Instructions: Heat the butter in a large skillet until golden. Add the shallot and saute for a minute or until somewhat tender. Add the zucchini and saute, stirring constantly for 2 minutes or until tender but still crisp. Season, to taste, with salt and pepper; serve with lemon or lime wedges if you wish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 54806,"Spaghetti with Kale and Tomatoes Kosher salt and freshly ground black pepper 12 ounces dry spaghetti 3 tablespoons extra-virgin olive oil 1 small bunch Tuscan kale, tough stems removed, thinly sliced (about 8 cups) 2 cloves garlic, thinly sliced 2 cups mixed color grape tomatoes, halved For serving: Grated Parmesan Instructions: Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions. Reserve 1 cup of pasta water and then drain. Heat the oil in a large skillet over medium-high heat. Add the kale and garlic and cook, stirring until wilted, 3 to 5 minutes. Add the tomatoes and cook, stirring, until they are juicy, about 3 minutes. Add the drained pasta and 1/2 cup of the reserved pasta water. Toss until the pasta is well-coated and saucy (add more pasta water as needed). Season with salt and pepper. Serve with Parmesan.
","[Chardonnay, Barbera, Vermentino, Gavi]" 54807,"Greek Salad with Oregano Marinated Chicken 1 lemon, juiced 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano A couple good pinches salt 10 grinds black pepper 4 (6 to 7-ounce) boneless skinless chicken breasts 1/4 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 lemon, juiced 2 cloves garlic, smashed with the side of your chef's knife 1 teaspoon dried oregano 3 pinches salt 10 to 15 grinds black pepper 2 to 3 hearts romaine lettuce 1 English cucumber, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch chunks 3 vine-ripened tomatoes (about 3/4-pound), cored and cut into 1/2-inch chunks 1/2 red onion, very thinly sliced 1/2 cup pitted kalamata olives, coarsely chopped 1/4 cup crumbled feta cheese Instructions: To marinate the chicken: In a non-reactive dish, combine the lemon juice, olive oil, oregano, salt, and pepper and mix together. Add the chicken breasts to the dish and rub both sides in the mixture. Cover the dish with plastic wrap and let marinate in the refrigerator for at least 30 minutes and up to 4 hours. To make the dressing: Combine all the ingredients in a resealable container and shake vigorously. Refrigerate until ready to serve, and then bring to room temperature before tossing salad. Assemble the salad: cut off any dark tips and the bitter white bottoms from the romaine leaves. Cut the lettuce into 1-inch strips and place in a bowl that is large enough to hold all the salad ingredients comfortably. Scatter cucumbers, tomatoes, red onion, olives, and feta over the top. You can prepare the salad up to a few hours in advance. Cover it with a moist paper towel and refrigerate until 30 minutes before serving. To cook the chicken: Heat a nonstick skillet or grill pan over high heat. Add the chicken breasts and cook, turning once, until well browned, about 4 to 5 minutes on each side or until cooked through. Let the chicken rest on a cutting board for a few minutes before slicing it into thin strips. Give the dressing a good shake and pour it into a nice little serving bowl, using the lid to strain out the garlic. Toss salad just before serving and fan chicken out on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 54808,"Mel's Banana Muffins 1 cup whole-wheat flour 3/4 cup all-purpose flour 1/4 cup wheat germ 1 teaspoon baking soda Salt 1/2 cup (1 stick) unsalted butter, at room temperature 1/3 cup granulated sugar 1/3 cup firmly packed light brown sugar 2 large eggs 3/4 cup mashed bananas (about 2 medium) 1/3 cup 2 percent milk 1 teaspoon vanilla extract 1 cup blueberries Instructions: Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together the flours, wheat germ, baking soda and 1/2 teaspoon salt. Using an electric mixer, beat the butter and sugars together in a separate bowl until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a separate bowl, combine the mashed bananas with the milk and vanilla. With the mixer on low, alternately add one-third of the flour mixture and half of the banana mixture to the butter mixture, beginning and ending with the flour mixture. Mix until just combined. Fold in the blueberries. Divide the batter among the muffin cups. Bake 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54809,"Hazelnut Crusted Menemsha Sole with Marsala Wine Sauce, Shallot Mashed Potatoes and Baby Vegetables 1 cup raw-blackened hazelnuts 2 cups panko (Japanese bread crumbs) 6 to 7 ounces skinless/boneless Menemsha sole fillet Salt and freshly ground black pepper Flour, for dusting 8 large egg whites 4 ounces canola oil, divided 4 large baking potatoes, skinned, cut into 2 pieces 6 ounces half-and-half 6 roasted shallots, pureed Salt and freshly ground black pepper 3/4 pound baby yellow pattipan squash, cut in 1/2 3/4 pound baby green zucchini, cut in 1/2 3/4 pound pen asparagus Salt and freshly ground black pepper 4 tablespoons butter, optional 2 cups Marsala wine 2 tablespoons chopped shallots 1 cup heavy cream 1 tablespoon cornstarch mixed smooth with 1 tablespoon water 8 ounces softened butter Salt and freshly ground black pepper 1 dash hot sauce 1 dash Worcestershire sauce Freshly chopped chives, for garnish Instructions: Preheat oven to 375 degrees F. In a food processor add hazelnuts and pulse 4 times at 5-second intervals. Add panko to the hazelnuts and pulse again for 10 seconds. Season the sole with salt and pepper, to taste, and lightly dust the sole with flour, shaking off the excess. Dip the sole into egg whites coating entirely, shaking off excess, press into hazelnut breading. Refrigerate for 10 minutes or up to 24 hours. Heat a large saute pan on medium heat. Add 2 ounces canola oil and the sole. Cook for approximately 1 minute, checking carefully with a spatula to make sure they are golden brown. Flip and continue cooking for 1 minute longer and then transfer to sheet pan. Repeat the process with the remaining oil and sole. Place the baking sheet in the preheated oven for 8 to 10 minutes (depending on thickness of fillet) or until fish is cooked through but still moist. Mashed Potatoes: Cook the potatoes through in a 6-quart stock pot with 4 quarts of salted water for approximately 30 minutes. Drain potatoes well. Beat with an electric mixer on low speed. Add half-and-half, shallot puree and salt and pepper, to taste. Cover and keep warm. Vegetables: In a pot big enough to hold all the vegetables, bring salted water to a boil. Drop in vegetables and cook until al dente, approximately 2 minutes, drain well. Toss back in pot, season with salt and pepper and add butter, if using. Keep warm until ready to serve. Marsala Wine Buerre Blanc: Reduce the Marsala wine and shallots in a heavy bottom pan over medium-high heat and reduce to 1/2 cup. Add heavy cream and bring back to simmer. Whisk in the cornstarch and water mixture, also known as a slurry. Reduce heat to low, whisk occasionally for 1 minute longer. Remove from heat. Add softened butter, 1-ounce at a time, whisking until smooth. Season with salt, pepper, hot sauce and Worcestershire sauce. Serve immediately. For assembly: Divide potatoes among 6 to 8-inch plates, placing them in the center. Place the Menemsha sole on top. Top 1 corner of the sole with 2 ounces of Marsala Wine Buerre Blanc. Arrange the vegetables around the plate, garnish with chives. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 54810,"Vanilla Pudding Pies Nonstick cooking spray, for spraying the muffin tin One 16.5-ounce tube prepared cookie dough
2 cups prepared vanilla pudding
Fresh berries, for topping
Confectioners' sugar, for dusting
Instructions: Preheat the oven to 350 degrees F. Spray the cups of a 12-cup muffin tin with cooking spray. Cut the cookie dough into twelve 1-inch slices. Press each slice into a cup of the muffin tin, making sure to spread it evenly over the bottom and sides. Bake until the crust is set and the sides begin to turn golden brown, 25 to 30 minutes. Let cool in the muffin tin, then carefully remove. When ready to serve, fill with 2 to 3 tablespoons vanilla pudding, top with a few berries and dust with confectioners' sugar. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54811,"Penne Pasta with Alex Guarnaschelli 1/2 cup plus 1 tablespoon extra-virgin olive oil 1 pound Italian chicken sausage, casings removed
1/4 teaspoon red pepper flakes 8 cloves garlic, thinly sliced
3 large shallots, sliced
Kosher salt 1 tablespoon fresh oregano One 28-ounce can whole San Marzano tomatoes 1 teaspoon sugar
1 pound dry penne pasta
1 tablespoon balsamic vinegar
6 to 8 fresh basil leaves
Grated Parmesan, for sprinkling
Instructions: Heat a large skillet over medium-high heat and add 1 tablespoon of the oil. When the oil just begins to smoke, add the sausage, breaking it into small pieces with a wooden spoon. Cook, stirring occasionally, until the sausage is browned and crispy, about 8 minutes. Transfer to a paper-towel-lined plate. Reduce the heat to low. To the same skillet, add the red pepper flakes, garlic and shallots. Season with salt. Add the oregano and stir. Cook until the garlic and shallots are tender and translucent, 3 to 5 minutes. Place a strainer over a medium bowl. Quarter the tomatoes and, working over the strainer, scrape the seeds and \jelly\ from each piece. Push the liquid through the strainer and discard the seeds. Add the tomato flesh and liquid to the shallot mixture and stir in the sugar and 1 tablespoon salt. Reduce the heat to medium and cook until the tomato flesh starts to lose shape, about 10 minutes. Add 1/2 cup water and simmer until the tomato sauce is mushy, 15 to 20 minutes. Season with salt. Meanwhile, bring a large pot of water to boil and add salt. Cook the pasta, stirring so it doesn't stick to the bottom, until al dente (chewy but not hard or raw tasting), 8 to 10 minutes. Drain the pasta, reserving a bit of the pasta cooking water, and set aside until the sauce is finished. Transfer the tomato sauce to a blender and puree until smooth. Add the balsamic vinegar and blend again. With the blender running, pour the remaining 1/2 cup oil through the top in a slow, steady stream. Blend in 1 cup water then transfer the sauce to a large skillet and add salt to taste. Place the skillet over medium heat and add the pasta. Stir to combine with a wooden spoon. Cook until the sauce and pasta are heated through, about 6 minutes. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out. Drain any excess grease from the sausage and stir it into the pasta. Season with salt. Tear the basil leaves over the pasta and sprinkle with Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 54812,"Vegetarian Hand Rolled Sushi (Temaki) Sushi rice, recipe follows Nori Carrot, julienned Orange and red bell peppers, julienned Cucumber, julienned (Chinese B without seeds, or regular is also ok) Asparagus Avocado Scallions, julienned Black sesame seeds White sesame seeds Black sesame seeds/salt combination 3 1/3 cups short grain rice 4 cups water, plus 1/4 cup water 6 tablespoons rice vinegar 5 tablespoons sugar 3 teaspoons salt Instructions: Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed. Serve with pickled ginger, wasabi and soy sauce as condiments. Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes. While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool. Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures. Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 54813,"Chili-Lime Pork Tenderloin over Soft Polenta with Hungarian Wax Peppers and Corn 4 limes, juiced 2 tablespoons cl powder 1 Hungarian Wax pepper, roughly chopped* (See Cook's Note) 1 pork tenderloin, trimmed (about 10 ounces) 3 cups chicken stock 1 cup fine cornmeal 1/4 cups chopped Hungarian Wax peppers (about 1 pepper) 1/4 cup crema Mexicana 2 tablespoons butter Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 onion, chopped 1/2 cup chopped Hungarian Wax peppers (about 2 to 3 peppers) Kernels from 4 ears of fresh corn 1/2 cup queso fresco Instructions: Stir together the lime juice, cl powder, and Hungarian pepper. Place the pork tenderloin in a shallow baking dish or resealable plastic bag and pour the marinade over top. Coat the pork in the marinade. Marinate the pork for 1 hour in the refrigerator.
In a large saucepan, heat the chicken stock over medium heat and bring to a simmer. Slowly pour in the cornmeal, and whisk for 1 minute. Stir in the chopped pepper. Bring to a simmer and cook, stirring constantly until the mixture is thickened. Stir in the crema and the butter. Season with salt, and pepper, to taste. Set aside and keep warm.
Preheat a grill or grill pan over high heat.
Remove the pork from the marinade and let it come to room temperature.
In a large skillet, heat the olive oil over medium heat and saute the onion and peppers until both are softened, about 5 minutes. Stir in the corn and saute for 3 minutes. Crumble the queso fresco over top and gently stir it in. Saute for 1 more minute. Season with salt and pepper.
Season the pork with salt and pepper and grill over high heat for about 8 minutes on each side, or until it reaches an internal temperature of 160 degrees F. Allow to rest before slicing.
To serve, in shallow bowls, divide the polenta among the bowls, top with a few slices of pork and top with the corn and pepper mixture. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 54814,"Asparagus with Parmigiano-Reggiano Vinaigrette 1 bunch asparagus, stems snapped where they naturally want to break 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 2 tablespoons grated Parmigiano-Reggiano Kosher salt 1 hard boiled egg, white and yellow separated and crumbled Instructions: Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water. Place the trimmed asparagus in the boiling water and let the water come back to a rolling boil. Remove asparagus from the boiling water and plunge immediately into the ice water. Remove from the ice water, pat dry, and reserve. In a small bowl combine the olive oil, red wine vinegar, and Parmigiano-Reggiano. Season with salt. Toss the asparagus in the vinaigrette. Arrange on a serving plate and sprinkle with the crumbled egg white and yellow. Call your self a superstar! April - Why We Love: Asparagus ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

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

recipe: Grilled Steak with Chimichurri Sauce

1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin" 54815,"Easter Egg \Hunt\ Cake 1 stick plus 1 tablespoon unsalted butter, room temperature 1/2 cup plus 1 tablespoon granulated sugar 1 egg plus 1 egg yolk 1/2 cup toasted ground almonds 1 tablespoon all-purpose flour 1 teaspoon almond extract 1/2 teaspoon vanilla extract 1 tablespoon orange liqueur (recommended: Grand Marnier) 1 miniature rabbit figurine (heat-proof) 2 circles pre-made puff pastry - one 11 inches and one 12 inches in diameter, both chilled 1 egg, whisked together with 1 tablespoon cold water, for egg wash Instructions: In a large bowl whip the butter with a hand mixer until completely smooth. Add sugar and \cream\ them together until the ingredients are thoroughly combined. Add the egg and the egg yolk and mix until blended. Scrape down the sides of the bowl occasionally to make sure everything is being integrated. Remove the bowl from the mixer and use a spatula to fold in the almonds, flour, almond extract, vanilla extract and orange liqueur. Stir until thoroughly combined. Stir the rabbit figurine into the filling.
Place the 11-inch round circle of puff pastry flat on a baking sheet lined with parchment paper. Use a pastry brush to brush the edge with the egg wash. Put the filling in an even mound in the center of the round leaving the edge clean. Gently lift the 12-inch round and place it over the filling and the bottom round so the edges match up. Press down on all of the edges so the egg wash acts as a glue to stick the top and bottom together. Using the tines of a fork, \crimp\ around the edges to seal the top shut. Brush the top with any remaining egg wash.
Preheat the oven to 400 degrees F.
Place the cake in the refrigerator to firm up slightly as the oven heats, about 15 minutes. Place the baking sheet in the center of the oven and bake until golden brown, about 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54816,"Fontina-Stuffed Burgers with Portobellos and Bacon and Roasted Potato Wedges 8 slices thick-cut bacon 4 portobello mushrooms, stemmed Extra-virgin olive oil Kosher salt 2 pounds ground beef chuck 1 pound fontina cheese, coarsely grated 2 Spanish onions, cut into 1/4-inch slices 4 ciabatta rolls 2 cups baby arugula 1 cup grated Parmigiano-Reggiano 1/2 cup extra-virgin olive oil
8 Yukon Gold potatoes, cut into thick wedges
Kosher salt
1 bunch Italian parsley, finely chopped
Instructions: For the burgers: Preheat the oven to 400 degrees F. Place the bacon on a baking sheet lined with a rack. Roast until the bacon is crisp but still pliable, 20 minutes. Using a large spoon, scrape the gills out of the mushrooms. Toss the mushrooms with olive oil and some salt and roast for 20 minutes. Divide the ground beef into 8 portions; season generously with salt. Roll each portion into a ball and flatten into a patty. Make a nest or indentation in four of the patties and fill each with 2 ounces of the fontina. Place the remaining patties on top of the cheese-filled patties, pinch firmly to close, and then press and shape the patties. Coat a large saut pan with olive oil and add the onions. Season with salt and cook until the onions are starting to brown and are very soft and aromatic, 5 to 6 minutes. Remove from the heat. Heat a large griddle or flat-top over medium-high heat. Coat the griddle lightly with olive oil and cook each burger until very brown and crusty, 4 to 5 minutes per side. Cut the rolls almost all the way in half, leaving one side intact, so they open like a book. Place open-side down on the griddle and toast. Place a burger on the bottom half of each roll. Break the bacon strips in half and place 4 halves on each burger. Divide the onions among the burgers. Cut each mushroom in 3 slices and arrange on top of the onions. Top with the remaining fontina. Place the burgers on the baking sheet and roast or broil until the cheese has melted. Top each burger with baby arugula and close the roll. Serve hot. For the potato wedges: Toss together the Parmigiano-Reggiano, olive oil and potatoes in a bowl; season with salt. Lay the potatoes out in a single layer on a baking sheet. Roast for 10 minutes. Turn the potatoes over and roast for an additional 10 minutes. Toss the potatoes with the parsley and serve alongside the burgers.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 54817,"Blueberry-Ricotta Stuffed Ebelskivers 1/3 cup ricotta 1 tablespoon honey, plus more for serving
Zest from 1/2 lemon
28 small or 14 large blueberries
1 1/4 cups all-purpose flour (see Cook's Note) 2 tablespoons firmly packed light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup sour cream
2 large eggs, separated
Zest from 1/2 lemon
2 tablespoons unsalted butter, melted
Confectioners' sugar, for serving
Instructions: For the filling: Mix together the ricotta, honey and lemon zest in a small bowl until well combined. Cover and refrigerate until ready to use. For the pancakes: Whisk together the flour, brown sugar, baking powder, baking soda and salt in a medium bowl.
Whisk together the milk, sour cream, egg yolks and lemon zest in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined (the batter will be lumpy). Allow the batter to rest while you whip the egg whites.
Beat the egg whites in a separate medium bowl with an electric mixer until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
Heat an ebelskiver pan over medium heat for 4 minutes. Reduce the heat to medium low and brush 4 of the wells generously with melted butter so there is some butter pooling at the bottom of each (the butter should barely sizzle when it hits the pan). Fill each buttered well with about 1 tablespoon batter. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.) Allow the batter to cook slightly around the edges, about 30 seconds.
Carefully spoon about 1 teaspoon of the ricotta filling into the center of each ebelskiver, then press 2 blueberries (or just 1 if large) into the center. Spoon about 1 tablespoon additional batter on top of the blueberries so the wells are very full. Cook until the bottom crusts are golden brown, an additional 2 1/2 minutes.
Push a wooden skewer through the raw batter and into the bottom crust of each ebelskiver to turn it slowly. Allow the raw batter to flow back into the well and create a new bottom crust. (If an ebelskiver does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.) Cook until the new undersides are golden brown, 2 to 3 minutes more. Check all sides of the ebelskivers: If there are pale spots on some, turn them pale-side down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be deep golden brown all over and a skewer inserted deep into the pancakes, avoiding the filling, should come out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat. Remove the ebelskivers from the pan.
Repeat the process with the remaining melted butter, batter, filling and blueberries to make 6 more ebelskivers. By the second batch, the pan will be significantly hotter, so you may need to reduce the heat or remove the pan from the heat occasionally to ensure even cooking. Dust the ebelskivers with confectioners' sugar and serve warm drizzled with honey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54818,"Thanksgiving Mules 1 heaping tablespoon dried cranberries, for garnish 2 ounces simple syrup, plus more for soaking the cranberries 6 ounces vodka
4 ounces orange juice
4 ounces unfiltered cranberry juice 4 ounces ginger beer
Instructions: Put the dried cranberries in a small bowl and add enough simple syrup to cover. Let soak until slightly softened, about 1 hour. Meanwhile, chill 4 copper mule mugs in the freezer. For each drink, combine 1 1/2 ounces vodka, 1 ounce each orange juice and cranberry juice and 1/2 ounce simple syrup in a cocktail shaker filled with large ice cubes and shake vigorously. Add 1 ounce ginger beer, seal the shaker again and gently twist the shaker back and forth once (this will combine the drink without making the ginger beer go flat). Strain into a chilled copper mule mug and fill with fresh ice. Garnish with a few of the soaked cranberries. ","[Riesling, Gewrztraminer, Moscato, Cava]" 54819,"The Gentle Italian 2 ounces Lillet Blanc 1/2 ounce Aperol Prosecco, chilled Instructions: Combine the Lillet and Aperol in a champagne flute. Top off with prosecco and serve.

",[Prosecco] 54820,"Roast Whole Fish with cl, Mint and Basil Marinade 2-pound red snapper, head on and cleaned or most any other whole fish 1 teaspoon of red pepper flakes 1 tablespoon chopped garlic 3 tablespoons lemon juice 3 tablespoons extra virgin olive oil 2 tablespoons fresh mint 3 tablespoons fresh basil Instructions: Puree all of the ingredients (except the fish) in a blender until smooth. In a dish large enough to fit the snapper, pour half the marinade over the fish. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Preheat the oven to 400 degrees. Place the fish in a roasting pan and bake until fish is tender, about 8 to 10 minutes. Flash the fish under the broiler momentarily to crisp the skin. Place the fish on a platter and pour the remaining marinade over the top of the fish. Serve with steamed potatoes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 54821,"Savory Breakfast Kabobs 2 tablespoons olive oil 6 breakfast sausage links, cut into 1-inch pieces
1 small onion, cut into chunks
1 small red bell pepper, cut into chunks
1 small green bell pepper, cut into chunks
1 tablespoon Montreal steak seasoning
1/3 cup half-and-half 2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 large eggs
2 tablespoons butter
1 cup shredded Cheddar cheese
Instructions: Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover. In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover. Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds. Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces. Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54822,"Arugula and Prosciutto Pizza 1 frozen cheese pizza 6 slices prosciutto 1/4 cup freshly squeezed lemon juice
3 tablespoons olive oil
Kosher salt and coarsely ground black pepper 1 cup fresh arugula Shaved Parmesan, for garnish
Chili oil, for drizzling, optional
Instructions: Cook the pizza according to the instructions on the box. Remove the pizza from the oven and garnish with the prosciutto slices. Combine the lemon juice, olive oil and salt and pepper to taste in a small bowl and toss the arugula with the dressing. Top the pizza with the salad, sprinkle with shaved Parmesan and drizzle with chili oil if using. Enjoy! ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Ros]" 54823,"Maple Pecan Bacon 1 cup crushed pecans 12 slices thick-cut bacon 1/3 cup maple syrup Instructions: Preheat the oven to 350 degrees F. Spread the pecans in a shallow baking dish. Brush the top of the bacon slices with maple syrup. Press the bacon into the pecans and lay the slices on a wire-rack-fitted sheet tray. Bake until crisp and golden, 25 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 54824,"French Silk Pie 12 graham crackers (the 4-section large pieces) 1/3 cup butter, melted
1/3 cup sugar
4 ounces unsweetened baking chocolate 1 1/2 cups sugar
1 cup (2 sticks) salted butter, softened but still cold
1 teaspoon vanilla extract
4 eggs, cold
1 1/2 cups heavy cream 1/4 cup powdered sugar
Piece of semisweet chocolate, for grating Instructions: For the crust: Preheat the oven to 350 degrees F. Crush the crackers in a food processor or resealable bag. Pour them into a bowl and stir in the melted butter and sugar. Press into a pie pan and bake until golden and set, 5 minutes. Remove from the oven and set aside to cool slightly. For the filling: In a small microwave-safe bowl, melt the baking chocolate until stirrable (about 45 seconds on high). Set aside to cool. It is important for the bowl and ingredients to be cold for the next stage of making the filling--to get the right texture and result. In a large chilled bowl with an electric mixer, beat the sugar and butter until fluffy, 1 to 2 minutes. When the melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add the vanilla extract. Beat the mixture thoroughly until combined (on a stand mixer, you will be using the whisk attachment). Turn your mixer to a medium speed and over a period of 15 to 20 minutes, add in the 4 cold eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place the pie in the refrigerator to chill for at least 2 hours (preferably longer). For the topping: Add the heavy cream and sugar to the bowl of an electric mixer fitted with the whisk attachment and whip until it is stiff. Cover the pies with a thick layer of cream. Grate the semisweet chocolate over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54825,"Deep Fried Stuffed Olives 24 large pitted green olives 1/2 cup flour 1 cup fine breadcrumbs 2 eggs, beaten 1 cup olive oil Salt and pepper 2 tablespoons unsalted butter 1 shallot, diced 1 pound ground veal Salt and pepper 1/2 cup veal stock 1/4 cup grated Parmesan 1/4 cup chopped fresh parsley 2 tablespoons breadcrumbs 1 egg, beaten 1/4 pound gorgonzola cheese, crumbled Instructions: Chuck Hughes' scrumptious deep fried stuffed olives are a bar snack that can't be beat. For the olives: Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
For the stuffings: In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
To assemble: Starting from the end (opposite the hole on top), cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54826,"Breakfast Sausage Corn Dogs 1 cup stone-ground cornmeal 1 cup self-rising flour 2 tablespoons granulated sugar 1 teaspoon kosher salt 1 cup plus 2 tablespoons milk 1 large egg About 14 cups vegetable oil, for frying 12 precooked breakfast sausage links 1 1/2 teaspoons apple pie spice 1 1/2 teaspoons pure vanilla extract Confectioners' sugar, for dusting 1 1/2 teaspoons ancho cl powder 1 1/2 teaspoons sweet paprika 3/4 teaspoon cayenne pepper 1/2 cup fresh flat-leaf parsley leaves, chopped 1/4 cup sliced fresh chives 3/4 teaspoon mustard powder 1/4 teaspoon coarsely ground black pepper Maple syrup, hot sauce and/or ketchup, for serving Instructions: For the batter: Whisk together the cornmeal, flour, granulated sugar and salt in a large bowl. Whisk together the milk and egg in a small bowl. Pour the egg mixture into the flour mixture and stir until combined. At this point, you can leave the batter plain or you can add the ingredients for the sweet, spicy or herb-mustard options. For the corn dogs: Fill a deep, medium pot a little more than halfway with vegetable oil. Attach a deep-fry thermometer and bring the oil to 350 degrees F over medium-high heat. Preheat the oven to 250 degrees F. Fill a tall glass about three-quarters full with some of the batter. Push the pointed end of a 6-inch wooden skewer about halfway through each sausage. Line a baking sheet or large plate with paper towels. Once the oil is hot enough, dip 1 sausage in the glass of batter until fully submerged and completely coated. Let any excess drip off, then dip completely in the hot oil, holding it by the skewer for a few seconds until the batter is set. Then let it go to bob and fry in the oil. Continue dipping in batches so you're frying only 2 or 3 at a time, turning the corn dogs in the oil as needed with tongs and adjusting the heat as necessary to maintain the temperature, until deep golden brown, 4 to 6 minutes. Let the finished corn dogs drain on the paper towel-lined baking sheet, then transfer to the oven to keep warm while you dip and fry the remaining batches. Fill the glass with more batter as needed. If making the sweet version, dust each corn dog with confectioners' sugar. Serve with desired dipping sauces. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 54827,"Hong Kong Egg Tarts 3/4 cup all-purpose flour 11 tablespoons cold unsalted butter, cut into 1/2-inch cubes 1 cup all-purpose flour, plus more for dusting 1/2 teaspoon granulated sugar 1/4 teaspoon kosher salt 1 large egg, beaten 3 1/2 tablespoons cold water 5 tablespoons whole milk 1/4 cup granulated sugar 2 large eggs 2 tablespoons evaporated milk 1/4 teaspoon pure vanilla extract Instructions: For the butter dough: Put the flour and butter in a food processor and process to a thick, smooth paste, about 2 minutes. Transfer the dough to plastic wrap using a metal spoon and shape into a 5-inch square. Chill in the refrigerator until needed. For the water dough: Put the flour, sugar, salt and 3 tablespoons of the beaten egg in the same food processor (reserve the remaining beaten egg for the egg filling). Pulse a few times to combine. Stream in the cold water while pulsing until a ball forms that is shaggy and not sticky, about 2 minutes. Wrap the dough into a rough square with plastic wrap and chill in the freezer for 20 minutes.
For the egg filling: While the doughs are resting, put the milk and sugar in a small pot and heat over high heat until the sugar is dissolved, about 1 minute. Let cool completely, about 5 minutes.
Whisk together the eggs and reserved beaten egg in a large bowl until no visible egg whites remain, about 1 minute. Whisk in the evaporated milk, vanilla extract and cooled milk mixture. Strain the filling through a fine-mesh sieve twice into a 2-cup liquid measuring cup with a spout. Skim off any foam on the surface of the egg filling. Wrap the measuring cup with plastic wrap and chill in the refrigerator until needed.
Prepare the pastry: Roll the water dough on a lightly floured surface using a rolling pin to a 10-inch square. Position the butter dough in the center of the water dough in the shape of a diamond. Wrap the outer dough around the butter layer and seal in the edges; make sure to brush away excess flour with a pastry brush. Roll the dough out to a 6-by-12-inch rectangle. Fold both short sides toward the center and then fold in half like closing a book. Wrap in plastic and chill in the freezer for 20 minutes.
Roll out the dough to a 6-by-12-inch rectangle with the smooth side of the dough to the left side. Fold both short sides toward the center and then fold in half like closing a book. Wrap in plastic wrap and chill in the freezer for 20 minutes. Repeat this process of folding and resting one more time.
After the final 20-minute rest, roll out the dough on a lightly floured surface to an 11-by-14-inch rectangle, slightly thinner than 1/4-inch thickness. Cut out 12 rounds of dough using a 3 1/4-inch round cutter. Stack the rounds with plastic wrap between each layer and chill in the freezer until firm, about 10 minutes.
Center one dough round onto each of twelve 3-inch egg tart molds and press the dough up the edges of each mold from the bottom to the top, thinning out the bottom. Put the egg tart molds on the prepared baking sheet. Dock the bottom of each dough round 3 times using the tines of a fork. Chill in the refrigerator until firm, about 30 minutes.
Adjust an oven rack to the lowest position and preheat the oven to 375 degrees F.
Carefully pour the egg filling into the 12 tart shells (about 1 1/2 tablespoons in each; there should be about 1/4 inch of space between the egg filling and top edges of the crust). Bake the egg tarts until the crusts are starting to brown around the edges, 20 to 22 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the crusts are light golden brown and the fillings have puffed slightly, 13 to 15 minutes. Let cool in the oven with the door ajar until the egg filling gently settles back down, about 5 minutes. Transfer the baking sheet to a wire rack until cool enough to handle, about 15 minutes. Remove the egg tarts from the molds and enjoy slightly warm or completely cooled.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54828,"Tangy Meatloaf Burgers 1 small onion (1/2 sliced into rings, 1/2 diced) 1 pound meatloaf mix (ground pork, beef and veal) or ground turkey 1/4 cup fresh parsley, chopped 1/2 cup breadcrumbs (preferably panko) 1 large egg 1 teaspoon sweet or smoked paprika 1/3 cup ketchup 1/3 cup duck sauce Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil 4 potato buns or other rolls, split Lettuce, sliced tomato and pickle slices, for topping Sweet potato chips, for serving (optional) Instructions: Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each. Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired. Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 54829,"Creamy Three-Cheese Baked Mac 1 pound large shell pasta Kosher salt 2 teaspoons olive oil 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 3 cups whole milk, at room temperature Pinch nutmeg Kosher salt and finely ground black pepper 1 cup shredded sharp white Cheddar 1 cup shredded Parmesan 1 cup shredded white American cheese 2 cloves garlic, grated or mashed to a paste 1 cup butter cracker crumbs 3 tablespoons unsalted butter, melted 1 teaspoon dried herbs, such as basil, oregano or parsley Instructions: For the noodles: Preheat the oven to 375 degrees F. Cook the pasta in boiling super salty water (like the sea) until just tender, or al dente. Reserve 1/2 cup of the starchy pasta water, and set aside. Strain the pasta from the water. Drizzle a 13-by-9-inch casserole dish with the olive oil. For the cheese sauce: Melt the butter in a large saucepan over medium-low heat. Whisk in the flour so that it's smooth and pasty, then cook for 2 minutes more, stirring occasionally, so the roux does not stick to the pan. Pour in the milk 1 cup at a time and stir until smooth. Simmer gently, stirring occasionally so there are no lumps and nothing sticks to the bottom and edges of the pan, for 10 minutes. Season with the nutmeg and 1 teaspoon salt. Reserve 1/4 cup of each of the cheeses and set aside. When the bechamel sauce is smooth and velvety, reduce the heat to low and stir in the garlic and remaining 3/4 cup of each of the shredded cheeses. Add the reserved pasta water. Taste and season with additional salt and pepper as desired. Place the pasta in the prepared casserole dish and toss to lightly coat with the olive oil. Pour the cheese sauce over the pasta and stir well to combine. Sprinkle the reserved 1/4 cup of each of the cheeses over the pasta. Give the dish a little shake to help settle the sauce. For the topping: In a small bowl, mix together the cracker crumbs, melted butter and dried herbs. Press the cracker crumbs on top of the pasta. Bake until golden brown and bubbly, 25 to 30 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54830,"Root Vegetable Patties 2 parsnips, peeled and grated 1 large carrot, peeled and grated 2 cups shredded frozen hash brown potatoes 3 scallions, whites and greens chopped A handful flat-leaf parsley, finely chopped 2 tablespoons flour 1 egg, beaten Salt and pepper 1/4 cup canola oil Instructions: Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54831,"Hard Polenta Cakes 1 cup milk 2 cups water Pinch cayenne pepper 1 bay leaf Kosher salt 1 cup polenta 4 sage leaves, finely chopped 1/4 cup mascarpone Extra-virgin olive oil 4 tablespoons grated Parmigiano Instructions: In a saucepan combine the milk, water, bay and cayenne. Bring the mixture to a boil over low heat and season generously with salt. Take the seasoning to the edge of too salty. To do this you MUST taste as you go. Polenta acts as a salt eraser, if you don't season abundantly here you will never recover from it. Once the liquid is at a boil and is seasoned appropriately, sprinkle in the polenta whisking constantly. Once the polenta is combined switch over to a wooden spoon and stir frequently until the polenta has become thick. Taste the polenta to see if it has cooked through. If it still feels mealy and grainy, add some more milk or water and cook it to a thick consistency. Repeat this process, as needed, until the polenta feels smooth on your tongue, about 30 minutes. Remove the bay leaf and stir in the chopped sage and mascarpone. Line a 7 by 7-inch square pan with plastic wrap. Pour the polenta into the prepared pan. Cover the top with more plastic smoothed onto the surface of the polenta. Chill in the refrigerator until needed. (All of this can totally be done ahead of time, like yesterday! Cool!) When ready to use, remove the polenta from the pan and cut into desired shapes. Coat a nonstick saute pan with olive oil and bring to medium-high heat. Once the pan is hot and starting to smoke just a little, add the polenta shapes. Cook the polenta on both sides and finish by sprinkling with a little bit grated Parmigiano. Transfer to a serving platter and serve while hot. What a corncake!!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 54832,"Potato Peel Breakfast Nachos 1/2 cup mayonnaise 1 lemon, zested and juiced
1 clove garlic, grated
1/2 bunch chives, chopped (about 1 ounce)
1/2 bunch cilantro leaves and stems, chopped or roughly torn (about 1 ounce)
1/2 bunch flat-leaf parsley leaves and stems, chopped or roughly torn (about 1 ounce)
1/2 teaspoon white wine vinegar
1 lime, juiced
1 teaspoon smoked paprika
1 cup plus 1 tablespoon vegetable oil, plus more for frying
Peels from 5 medium russet or Idaho potatoes (about 2 cups) (about 4 ounces), chilled in water (see Cook\u2019s Note)
Kosher salt
1 large egg
1 pickled jalape?o or serrano cl, sliced
1/4 cup grated Cotija (about 1 ounce)
Instructions: Fill a large Dutch oven with 4 inches of oil and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets or plates with paper towels. Mix the mayonnaise, lemon zest, lemon juice and garlic in a small bowl.
Put the chives, cilantro, parsley, vinegar, lime juice and paprika in a blender and pulse until combined. Season with salt and pepper and slowly add 1 cup oil while blending at high speed. Add 1 tablespoon water and blend until combined. Drain the potato peels on 1 of the prepared baking sheets or plates and pat dry.
Add half of the potato peels and fry, gently turning halfway with a spider or slotted spoon, until golden brown, 2 minutes 30 seconds. Transfer to the second prepared baking sheet and season with salt. Bring the oil temperature back to 350 degrees F, then fry the remaining potato peels.
Heat the remaining 1 tablespoon oil in a small nonstick skillet over high heat. Add the egg and fry until the edges get nice and crispy and the yolk is just set and still runny, 1 minute 30 seconds.
To serve, drizzle 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce on a platter then scatter the peels on top so they resemble a bird\u2019s nest. Drizzle with 2 tablespoons of the lemon mayo and 1/4 cup (3 ounces) of the herb sauce (see Cook\u2019s Note). Top with the pickled jalape?os, fried egg and Cotija. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 54833,"Baklava 1 pound shelled walnuts, toasted 1/2 pound blanched almonds, toasted 1/2 pound shelled pistachios, toasted 2/3 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 pound unsalted butter, melted 1 pound phyllo pastry sheets 2 cups sugar 2 cups water 1/2 cup orange blossom honey 1 teaspoon vanilla extract 1/2 lemon, juiced 2 large strips orange peel 1 cinnamon stick 3 whole cloves Instructions: Preheat oven to 350 degrees F. Finely chop the nuts in a food processor or coffee grinder. Transfer nuts to a bowl and mix in brown sugar, ground cinnamon, and cloves. Brush a 13 by 9-inch baking pan with melted butter and set aside. Cut a piece of cardboard into a 13 by 9-inch rectangle. Unroll the phyllo dough and lay the sheets flat on a work surface. Set the cardboard template on the stack of phyllo and trim the excess so they fit the pan. Keep the pastry covered with a damp, not wet, towel as you work to prevent drying out. To build the baklava, you will alternate 3 layers of dough with 2 layers of nuts. Start with a stable base of 8 sheets on the bottom, brushing each with melted butter. Spread 1/2 the nut mixture evenly over the stacked sheets. Cover with 4 sheets of phyllo, painting each with melted butter, then sprinkle again with remaining nut mixture. Top the last layer of nuts with 8 layers of phyllo as you did for the bottom. Drizzle any remaining butter over top. If you have time, cover and refrigerate for 30 minutes so the butter will set and make the baklava easier to cut. Using a sharp knife, make 5 cuts across lengthwise, then cut diagonally to form diamonds. Baklava is more difficult to cut after it is cooked because the pastry becomes so flaky. Bake for about 40 minutes until golden and flaky. If the top browns too quickly during baking, tent with foil. To make the syrup: combine the ingredients in a saucepan and bring to a boil. Reduce the heat and let simmer for 10 minutes until thickened. Remove the orange peel, cinnamon stick, and whole clove; set aside to cool. Remove an end piece of the baklava and tilt the pan to allow the butter to collect in the corner. Spoon out the excess and discard. With the pan flat, pour the syrup evenly over the hot baklava. Allow to stand for several hours before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54834,"Summer Squash Casserole 1 tablespoon canola oil, plus more for the dish 3 yellow squash, sliced 1/4 inch thick (about 1 pound) 1/2 sweet onion, chopped 4 zucchini squash, sliced 1/4 inch thick (about 1 pound) 1 tablespoon all-purpose flour 1 cup lowfat milk 1 1/4 cups grated Cheddar Coarse kosher salt and freshly ground black pepper 2 large eggs, lightly beaten 1 cup panko breadcrumbs 1/4 cup chopped mixed fresh herbs such as parsley, chives and basil Instructions: Preheat the oven to 350 degrees F. Brush an ovenproof casserole dish with oil.
Bring a pot of water to a rolling boil over high heat. Place the yellow squash and onions in a steamer basket and set over the boiling water; steam until the squash is just tender. Repeat with the zucchini and steam until just tender. (You can also place all of the vegetables in a microwave-safe bowl and zap it until tender, about 4 minutes, depending on the strength of your microwave.) Transfer the vegetables to a large bowl.
Heat the canola oil in a saucepan over medium heat. Add the flour and stir until very pale brown. Add the milk and whisk until smooth. Bring to a boil over high heat, then remove from the heat. Add 1 cup of the cheese and stir into the sauce. Taste and adjust for seasoning with salt and pepper.
Pour the sauce over the squash and onions; stir to combine. Add the eggs, half of the breadcrumbs and the herbs and stir to combine. Transfer the mixture to the prepared casserole. Combine the remaining 1/2 cup breadcrumbs and 1/4 cup cheese and sprinkle on top of the squash mixture.
Bake until firm and brown on top, 30 minutes. Remove to a rack to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54835,"Spicy Pickled Cucumbers 4 kirby cucumbers or 2 regular cucumbers, sliced thin 2 fresh red Thai chiles, seeded and sliced thin 1 handful fresh mint 1/2 cup rice wine vinegar 1 teaspoon sugar 1/2 teaspoon kosher salt Instructions: Combine all the ingredients in a bowl and mix well. Let sit for at least 1 hour for the flavors to blend. Taste and adjust the seasoning. Will keep in the refrigerator for 3 days. ","[Riesling, Gewrztraminer, Pinot Grigio]" 54836,"Paprika Seared Salmon with Carrot-Ginger Puree and Red Pepper Coulis 2 carrots, peeled and medium-diced 1 teaspoon peeled and thinly sliced fresh ginger 2 cups vegetable stock Kosher salt and freshly ground black pepper Zest and juice of 1 orange 1 tablespoon olive oil 1 small yellow onion, diced 2 red peppers, stemmed, seeded, and diced 1/2 cup dry white wine 1 cup vegetable stock Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh parsley leaves 1 tablespoon vegetable oil 2 (6-ounce) Atlantic salmon fillets Kosher salt and freshly ground black pepper 1 tablespoon smoked paprika Asparagus, Fennel and Corn Saute, recipe follows 3 tablespoons unsalted butter 8 stalks asparagus, blanched, and cut into 1-inch pieces 1 ear sweet corn, kernels removed 1/4 cup fennel, julienned, and blanched Kosher salt and freshly ground black pepper Instructions: To make the ginger-carrot puree: In a small saucepot, combine the carrots, ginger, stock, and season with salt, and pepper. Bring to a simmer, and cook until carrots are soft. Strain the mixture, reserving the liquid. Puree the carrots in a blender using orange juice and cooking liquid to correct or adjust the consistency. Season the mixture with orange zest, salt, and pepper. Keep warm until ready to serve.
To make the red pepper coulis: In a medium saute pan, heat the oil and begin to sweat the onions, add the red peppers, and cook until softened. Add the wine and simmer to reduce until dry. Add the stock and cook until the mixture is reduced by half. Strain, reserving liquid. Puree the peppers and add the liquid bit by bit to create a smooth puree. Season the coulis with salt, and pepper, to taste. Mix in the chopped parsley, and set aside.
To make the salmon: Heat a large saute pan over medium-high heat. Add the oil and let heat. Season the salmon with salt, pepper, and paprika and sear until almost cooked through, about 7 minutes. Turn over the fillets and cook them 2 minutes more.
To serve the salmon, cover each plate with 1/2 of the ginger-carrot puree and 1/2 of the red pepper coulis and top with a salmon filet. Serve with Asparagus, Fennel, and Corn Saute. Heat a medium saute pan over high heat. When the pan is hot, add the butter and let slightly brown. Add the asparagus, corn, and fennel, and toss to heat through. Taste, and then season with salt, and pepper, if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 54837,"Roasted Butternut Squash, Spinach and Mozzarella Quesadillas One 2-pound butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups) 3 tablespoons plus 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 large shallot, sliced (about 3/4 cup) One 10-ounce package baby spinach leaves, washed but not dried Four 10-inch (burrito-size) flour tortillas 2 cups shredded mozzarella 2 tablespoons unsalted butter Guacamole, salsa, chopped scallions and sour cream, for serving Instructions: Position an oven rack in the center of the oven and preheat it to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside. Put the squash in a medium bowl and add 3 tablespoons of the oil, 2 teaspoons of salt and a few grinds of pepper. Mix until the squash is well coated. Divide and spread the squash out in a single layer between the 2 prepared baking sheets. Roast until tender, about 30 minutes. Add the remaining 2 teaspoons of oil to a medium skillet over medium-high heat. Add the shallot and cook, stirring, until brown and soft, about 3 minutes. Raise the heat to high and add the spinach with whatever water clings to the leaves and sprinkle with salt and pepper. Stir while incorporating any browned bits from the bottom of the skillet. Cover the skillet and cook until wilted, about 1 minute. Lay a tortilla on a work surface and top evenly with 1/2 cup mozzarella. Add 1/4 of the butternut squash and 1/4 of the spinach. Fold tortilla in half to enclose fillings. Repeat with remaining tortillas and ingredients. Melt 1/2 tablespoon butter in a large non-stick or cast-iron skillet over medium heat. Cook the quesadilla, flipping once, until the cheese is melted and the quesadilla is golden brown, about 3 minutes per side. Remove to a cutting board and repeat with the remaining quesadillas. Cut into triangles and serve with guacamole, scallions, salsa and sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 54838,"Tricolor Bean Salad 1 can red beans, drained and rinsed 1 can black beans, drained and rinsed 1 can white beans, drained and rinsed 2 bunches scallions, sliced 1 red bell pepper, diced 1 green bell pepper, diced 1 jalapeno, minced and seeded 2 large tomatoes, seeded and diced 2 limes 5 cloves garlic, minced 1/4 cup olive oil 1 teaspoon cayenne pepper 1 teaspoon chili powder Tabasco Salt Cilantro Instructions: In a large bowl add beans, scallions, red and green peppers, jalapenos, and tomatoes. Toss to combine. In small bowl whisk together juice of limes, garlic, olive oil, cayenne, chili powder, a dash of Tabasco and salt. Pour over bean mixture and toss to combine. Top with cilantro and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 54839,"Pomegranate-Pistachio Pilaf 1/3 cup French green lentils 1 tablespoon olive oil 1/2 medium onion, chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 4 ounces Italian sweet or spicy sausage, meat removed from its casing (optional) 1 cup brown basmati rice 1/2 cup shelled raw unsalted pistachios, coarsely chopped 1 teaspoon fennel seeds 1 teaspoon ground turmeric 2 sprigs thyme Salt 1 cup pomegranate seeds Instructions: In a large saucepan, bring the lentils to a boil in about 1 cup water; reduce the heat to low and let simmer until just tender, about 20 minutes. Meanwhile, in a large skillet, heat the oil over medium heat and add the onions, carrots and celery and cook until the onions are tender, about 10 minutes. Add the sausage, if using, and cook, breaking up any clumps, until lightly browned, about 8 minutes. Stir in the rice, pistachios, fennel seeds, turmeric, thyme and 1 teaspoon salt; cook until the rice is opaque, about 3 minutes. Stir into the lentils and add 1 3/4 cups water. Bring to a boil, then cover completely and simmer over low heat until cooked, about 45 minutes. Remove from the heat and let stand, without removing the cover, 15 minutes. Fluff with a fork and top with the pomegranate seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 54840,"4 Layer Cheesecake 1/2 cup salted butter, softened, plus more for greasing 1 cup sugar 1 teaspoon Mexican vanilla extract 3 eggs 1/2 cup all-purpose flour 1/3 cup Dutch process baking cocoa 8 ounces cream cheese, softened 1/2 cup ricotta cheese 3/4 cup sugar 1 ounce unsweetened chocolate, melted and cooled (or packaged pre-melted) 2 eggs 1 tablespoon all-purpose flour 1 1/2 cups heavy cream 8 ounces cream cheese 1/2 cup sugar 2 teaspoons Mexican vanilla extract 10 ounces dark chocolate, chopped or about 1 1/2 cups dark chocolate chips 1 cup heavy whipping cream 2 tablespoons butter 1/4 cup white chocolate chips 1 1/2 cups mini chocolate chips, for garnish Instructions: For the chocolate cake \crust: Preheat the oven to 350 degrees F. Lightly grease the bottom only of a 9-inch springform pan that has been lined with parchment paper. In a medium bowl, cream together the butter and sugar. Add the extract and eggs, beating well after each addition. Add the flour and cocoa and mix well to combine. The batter will be stiff. Spread in the pan. Set aside. For the baked chocolate cheesecake: In a large bowl, cream the cream cheese and ricotta with the sugar until smooth. Add a small amount of the cheese mixture to the melted chocolate and combine well. Once the little bit of cheese mixture and chocolate is mixed well, add it back to the rest of the cheese mixture and beat until well combined. Add the eggs and flour and beat well. Smooth over the top of the cake batter in the pan. Bake until the cheesecake is set in the center, 25 to 30 minutes. Cover with foil during last 10 minutes to prevent over browning. Remove from the oven and cool. A cheesecake is not like a regular cake. It is considered set when the center is still wobbly. After you chill the cheesecake, it will set without wobbling. At this point let the cake cool. Once it is cool, you need to chill the cake for an hour or two. For the vanilla cream cheese mousse: Once your chocolate and cheesecake base has been chilled, you can start making the third layer. Beat the heavy whipping cream until stiff and set aside. In separate bowl, beat the cream cheese, sugar and vanilla with a mixer in large bowl until well blended. Fold the whipped cream into cheese mixture until just combined. Spread the mixture over the baked cheesecake layer and chill well (freezing the cake at this point works well and makes spreading the final layer easier). Make sure you chill for several hours to make sure all the layers are set. For the dark chocolate/white chocolate ganache: Place the chopped dark chocolate in a large bowl. Heat the cream and butter over low heat until just boiling. Reserve 2 tablespoons of the cream mixture. Pour the rest of the cream mixture over the chocolate and let set about 2 minutes, or until it begins to melt. Stir to combine. Repeat for the white chips using the reserved cream mixture. Let cool slightly until spreading consistency. Using a sharp knife, gently run the blade around the edge of the cake to loosen. Remove the cake sides from the pan and place the bottom with cake on a serving plate or stand. Spread the frosting over the top and sides. Drizzle the white chocolate lightly over the top. Using a knife or toothpick, run it lightly over the top to swirl to create desired effect. At this point, I would place the white chocolate ganache in a pastry bag and use a small round tip to decorate the top of the cake instead of trying to just drizzle it on top. You have more control. Press the mini chips (regular size works too) into the frosting on sides until completely coated to create a \crust.\ Place the cake in the fridge to chill while preparing the final frosting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54841,"Black and Tan Irish Stout Lager beer Instructions: Fill a pint glass half full with the lager beer. Using a spoon and a slow, controlled pour, layer Stout on top of lager beer. Serve cold. ","[Stout, Lager]" 54842,"Sacripantina 6 large egg whites, at room temperature 1/8 teaspoon cream of tartar 2 cups sugar 1 teaspoon amaretto 2 teaspoons white vinegar 7 large eggs 3 large egg yolks 1 cup sugar 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 13 tablespoons unsalted butter, melted 8 large egg yolks 1/3 cup cream sherry 1/2 cup sugar Finely grated zest of 1 orange 1 sheet gelatin (9 by 2 1/2 inches) or 1 teaspoon powdered gelatin 1 cup heavy cream, whipped to medium-soft peaks 1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract 1 tablespoon brandy 1/2 cup sugar 1/4 cup cream sherry 1 cup amaretti cookie crumbs Cocoa powder for dusting Instructions: For the meringues: Preheat the oven to 200 to 250 degrees fahrenheit. Line a baking sheet with parchment.
In a large bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue beating until soft peaks form. Lower the speed and gradually beat in the sugar. Add the amaretto and vinegar and beat at medium speed until stiff, glossy peaks form, about 8 minutes longer. Using a large kitchen spoon and your barely damp fingers, shape the meringue into twelve 4x3-inch ovals on the parchment-lined baking sheet.
Place on the lowest rack in the oven and bake for about 45 minutes, until golden brown. Cool on wire racks. Store in a tightly closed plastic container at room temperature.
For the Genovese Butter Cake: Preheat the oven to 350 degrees fahrenheit. Butter and flour an 8-inch springform pan.
In a large metal bowl, beat the eggs, yolks and sugar with an electric mixer on high speed until tripled in volume, about 7 minutes.
Place the bowl over a saucepan of water, bring the water to a simmer, and whisk for 1 to 2 minutes to warm the eggs slightly. Remove from the heat.
Sift the flour and baking powder together and fold into the egg mixture. Transfer one-eighth of the batter to a small bowl and whisk the melted butter into it. Pour the cake batter into the prepared cake pan.
Bake for 1 to 1 1/4 hours, or until a wooden skewer inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack. (The cake can be made a day ahead if tightly wrapped in plastic.) For the Zabaglione Filling: Make a water bath by filling a large deep pot half-full with water. Combine the yolks, cream sherry, sugar and orange zest in a large bowl (preferably copper, to get more volume). Place the bowl over the water and, while whisking the eggs vigorously, bring the water to a simmer over medium-low heat. Continue whisking for about 5 minutes, or until the mixture thickens and is light and fluffy. Remove the bowl from the heat and let cool. (Leave the water bath over low heat.)
Place the gelatin sheet, if using, in cold water to soften. When soft, squeeze out the excess water, then whisk into the egg mixture. Or, for powdered gelatin, put 2 tablespoons cold water in a small dish and sprinkle the gelatin over the water. Let stand for 1 minute to soften, then whisk into the egg mixture. Return the bowl of egg mixture to the simmering water bath and whisk constantly over medium-low heat until the gelatin is fully dissolved, about 2 minutes. Be careful not to overcook the eggs, as they may curdle, and make sure when whisking to bring all of the mixture up from the bottom of the bowl. Refrigerate until cold, whisking occasionally, then fold in the whipped cream. For the Cream Frosting: In a medium bowl whip the cream with the sugar, vanilla, and brandy to stiff peaks. Set aside in the refrigerator.
For the Simple Syrup: Over medium heat, dissolve the sugar in 1/4 cup water and the sherry.
To Assemble: Place the cake on a cake stand. With a long sharp knife, trim off the very top (about 1/8 inch) of the cake. To slice the cake into 3 equal rounds, score 2 evenly spaced lines all around the sides of the cake. Cut into the score lines about 1 inch deep all the way around the cake, then make a clean cut all the way through the cake to separate it into three layers. With a very sharp knife, trim off the outer brown edges of each layer.
Place the top layer of cake on a flat serving plate. Place the cake ring around the cake. Dip a pastry brush into the simple syrup and brush it generously onto the cake layer to moisten it. Spread about half of the zabaglione on top. Add the next layer of cake, brush with the syrup, and top with the remaining syrup and refrigerate for at least 30 minutes, or overnight, to set.
Remove the ring from the cake. Frost the whole cake with the cream frosting, spreading it very evenly and smoothly. (Use a cake comb if you have one.) Sprinkle the amaretti crumbs on top. Dust the tops of the meringues with cocoa, then press them lengthwise into the sides of the cake, spacing them evenly. Serve immediately, or refrigerate until ready to serve, or overnight. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 54843,"Creamy Banana Pops 2 medium bananas, very ripe 1/2 cup heavy cream 2 cups whole milk 1/3 cup superfine sugar Special equipment: 5-ounce paper cups Wooden ice cream sticks Instructions: In a large bowl, mash the bananas very well with a potato masher or a sturdy whisk until almost lump free. You should have about 1 cup mashed. Whisk in remaining ingredients until fully incorporated. Pour mixture evenly into paper cups, and freeze 1 hour so the pop is firm but not frozen through. Remove from freezer and insert a wooden stick in the center of each pop. Return pops to freezer and freeze until solid, about 2 to 3 hours. To serve, peel paper cups away and eat immediately. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 54844,"Israeli Couscous Tabouli 1 cup Israeli couscous Kosher salt and freshly ground black pepper 1 lemon, zested and juiced 3 tablespoons olive oil 1 cup finely chopped parsley 1/2 cup finely chopped cilantro 2 tablespoons chopped fresh mint 2 ripe tomatoes, seeded and diced 3 scallions, chopped Instructions: Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste. In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 54845,"Farfalle with Herb Sauce and Walnuts 1 pound farfalle, cooked according to package directions 3 cups of basil leaves, clean 2 cups of flat leaf parsley, picked and cleaned 2 cups fresh mint sprigs, cleaned 2 cloves of garlic, minced 3/4 extra virgin olive oil 1/2 cup vegetable stock 1 1/2 teaspoons salt 1/2 teaspoon fresh pepper 1 tablespoon lemon juice 1/2 cup chopped toasted walnuts 1/2 cup grated Parmesan cheese Instructions: In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP: HERBED SAUCE FOR EVERYTHING YOGURT HERBED CHEESE 1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive" 54846,"Pulled Chicken and Spicy Slaw 1/2 cup mayonnaise 1/2 cup sour cream
1/4 cup your favorite hot sauce or wing sauce, such as Tabasco Buffalo
2 tablespoons ranch dressing mix, from packet, such as Hidden Valley
1 rotisserie chicken, skin removed, meat pulled
One 2-pound green cabbage, thinly sliced 2 to 3 shredded carrots (about 1 cup)
2 ears corn, kernels removed, quickly sauteed in a pan
1 bunch green onions, white and light green parts only, thinly sliced
1/4 cup finely chopped chives
1 small red bell pepper, seeded and small diced
1/3 cup red wine vinegar
2 tablespoons honey
2 tablespoons whole-grain Dijon mustard
Zest and juice of 1 lime
Pinch crushed red pepper flakes
1/2 teaspoon hot sauce, such as Tabasco
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 1/3 cup olive oil
8 slider buns, toasted
Instructions: For the chicken: Mix together the mayonnaise, sour cream, hot sauce and ranch dressing mix in a large bowl. Add the shredded chicken and toss to coat. For the slaw: In a large mixing bowl, combine the cabbage, carrots, corn, green onions, chives and red pepper. In a small mixing bowl, whisk together the vinegar, honey, Dijon, lime zest and juice, red pepper flakes, hot sauce and some salt and pepper. Slowly add the olive oil, whisking until emulsified. Add half of the dressing to the slaw and toss well?refrigerate and reserve the remaining dressing for another use. To each slider bun, add a heaping portion of the pulled chicken and top with a scoop of the slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvedre)]" 54847,"Pasta Alla Norma 1 Vidalia onion, finely chopped 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped
2 cloves garlic, thinly sliced 1 (16-ounce) can tomato puree 1 cup chicken broth Coarse sea salt Red pepper flakes, to taste 1 eggplant, cubed 4 tablespoons canola oil 1 (1-pound) box dried penne rigate 1/4 cup grated Parmigiano-Reggiano cheese 1/4 cup grated Pecorino Romano cheese 1/4 cup ricotta salata, shaved into strips with a peeler Few fresh basil leaves, chiffonade, for garnish Instructions: To make the spicy marinara sauce: Combine the onion, carrot, celery, garlic, tomato puree, and broth in a large, deep saucepan and cook over medium heat until reduced by 1/3. Add the salt, and red pepper flakes, to taste. For the eggplants: Heat 4 tablespoons of canola oil in a large skillet, over medium-high heat, and fry the eggplant. Drain them on paper towels and sprinkle with sea salt.
Stir the cooked eggplant into the marinara sauce. Keep the sauce warm. For the pasta:
Bring a large pot of salted water to a boil and cook the pasta to al dente, about 6 to 8 minutes. Drain the pasta, and add it to the marinara sauce. Stir in the grated cheeses.
Divide the pasta among the plates and top with a strip of ricotta salata and some fresh basil. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 54848,"Wild Teriyaki Wings 3 pounds chicken wing drumettes 1 tablespoon salt 1 teaspoon ground black pepper 1 bottle (10 ounces) teriyaki marinade sauce (recommended: Kikkoman) 1 can (8 ounces) crushed pineapple (recommended: Dole) 2 tablespoons sesame seeds, for garnish Peanut Dipping Sauce, recipe follows Vegi-Ranch Dipping Sauce, recipe follows 1 cup organic smooth peanut butter (recommended: Laura Scudder's) 1/4 cup limeade frozen from concentrate, defrosted 1 cup plain yogurt (recommended: Dannon) 1 teaspoon chili-garlic sauce 1/2 teaspoon salt 1 container (8 ounces) chive cream cheese (recommended: Philadelphia) 1 cup sour cream In a small bowl combine the cream cheese and sour cream. Mix it together with a spoon. Instructions: Preheat oven to 400 degrees F. Wash and pat dry the chicken drumettes. Season with salt and pepper. Place the chicken in large zip-top bag. Pour the teriyaki marinade and crushed pineapple into the bag. Zip the bag and mix the chicken around with your hands by squeezing the bag. Place the bag in the refrigerator and let sit for 1 hour. When ready to cook the drumettes, line a baking sheet with tin foil. Remove the drumettes from the marinade bag and place them on the baking sheet, leaving some space between each piece. Throw away the marinade bag and wash hands with warm water and soap. Using oven mitts place the baking sheet in the oven and bake for 40 minutes. Remove the drumettes from the oven with baking mitts and, using tongs, place the drumettes on a serving plate. Sprinkle with sesame seeds and serve with Peanut and Vegi-Ranch Dipping Sauces. In a small bowl combine the peanut butter, limeade, and yogurt. Mix it all together with a spoon or whisk. Stir in the chili-garlic sauce and season with salt. Refrigerate until ready to serve.; Refrigerate until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 54849,"Goose Breast with Preserved Cranberry Farro 2 boneless goose breasts 1/2 teaspoon sea salt 1/4 teaspoon black pepper, freshly ground 8 oz. preserved cranberry farro (recipe follows) 8 oz. toasted hazelnut sauce (recipe follows) 8 oz. basic farro, cooked (recipe follows) 4 oz. preserved cranberries 12 oz. court-bouillon (recipe follows) 1 tablespoon whole unsalted butter 1 teaspoon sea salt 1/2 teaspoon Tellicherry black pepper, freshly ground 1 gallon court-bouillon (recipe follows) 2 pounds grano farro 1/2 pound aromatic vegetables, brunoise cut 2 tablespoons fresh garlic, chopped 1/4 cup olive oil or grape seed oil 1 tablespoon fine sea salt 1 teaspoon Tellicherry black pepper, freshly ground 1/4 cup fresh thyme leaves 2 white onion, peeled and diced 1/4
3 carrots, peeled and diced 1/4
1/2 stalk celery, peeled and diced 1/4
1 medium leek, cleaned and diced 1/4
1 garlic bulb, quartered 1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds 2 tablespoons grape seed oil 1 cup dry white wine Instructions: Score the goose breasts in a cross hatch pattern on the skin side making sure not to penetrate the meat. Season them on both sides with salt and pepper. Meanwhile, heat a large fry pan over medium heat, and place the goose skin side down in the pan. Slowly render the fat from the goose until the skin is crisp. Lower the heat if necessary to ensure that the skin is nicely browned but not black. Drain the pan of the fat leaving about a tablespoon behind. The drained fat may be reserved for future use. Increase the heat to medium high, and flip the goose breasts. Sear the goose flesh side down until nicely browned (about two to three minutes). Remove the goose from the pan and allow it to rest. Meanwhile, prepare the farro and the sauce according to the recipes. Spoon two ounces of farro onto four serving plates. Place the goose skin side down on a cutting board. Slice it on a radical bias and fan it out equally among the four plates. Spoon the sauce over the goose. Serve immediately. Heat the court-bouillon over medium low heat. Add the farro and the cranberries. Stir gently using a wooden spoon until the stock is completely absorbed by the farro. Stir in the butter, and incorporate using the wooden spoon. Season with the salt and pepper. Serve immediately as an accompaniment to game birds. In a nonreactive sauce pot, bring the court-bouillon to a slow simmer. Meanwhile, in a large braising pan, saute the vegetables and garlic in the olive oil until tender. Add the farro, and stir with a wooden spoon while continuing to saute until the farro in pearlized (begins to change color). Season with the salt and pepper. Using an 8 oz. ladle, add a ladle full of stock to the farro. Stir the farro from the bottom, and allow the stock to become almost completely absorbed by the rice. Repeat the procedure until the farro has cooked for exactly 20 minutes. Remove from the heat, and stir in the thyme. Transfer immediately to a two large sheet pans. Spread the farro out evenly using a rubber spatula. Allow the farro to cool in the walk-in cooler. Transfer to a container, and label and cover tightly. In a stock pot over moderate heat, sweat the vegetables in the grape seed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheese cloth.
Yield: 1 gallon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54850,"Homemade Stuffed Pasta 2 cups all-purpose flour, plus more as needed Kosher salt 3 large eggs plus 1 egg yolk 1 tablespoon extra-virgin olive oil 1 3/4 cups ricotta cheese 1/2 cup grated Parmesan cheese 1/2 cup grated Pecorino Romano cheese Instructions: Make the dough: Pulse the flour and a big pinch of salt in a food processor a few times. Beat the whole eggs, egg yolk and olive oil in a measuring cup and slowly pour into the food processor with the machine running; process until the dough forms a ball. (If the dough is too sticky, pulse in more flour, 1 tablespoon at a time.) Turn out the dough onto a lightly floured surface and knead a few times to form a smooth ball. Wrap in plastic wrap and let rest 30 minutes. Make the filling: Stir together the ricotta, Parmesan and Pecorino in a bowl. Transfer to a piping bag or resealable plastic bag and snip a corner. Cut the dough into 4 equal pieces. Wrap 3 of the pieces individually in plastic wrap and refrigerate. Lightly flour the remaining piece of dough and feed through the widest setting on a pasta maker, then fold in half and feed it through again. Move to the next setting and feed the dough through, lightly flouring as needed; repeat until you reach the third-to-last setting. (You should be able to see your hand through the dough.) Lay out the sheet of dough on a lightly floured surface. Trim each end so the sheet is about 2 feet long. Halve the dough lengthwise and cut into about 2 1/2-inch squares. Pipe about 1 teaspoon filling on the center of each square. Run a damp finger along the edge of half of the square, then fold over to make a triangle, pinching the edges to seal. Set the triangle on a floured surface. Repeat with the remaining squares. Take one triangle and, with the fold at the bottom, moisten one of the bottom corners and wrap both bottom corners around your pointer finger like a ring, pinching the corners together to seal; transfer to a floured baking sheet. Repeat with the remaining triangles, then cover the baking sheet lightly with plastic wrap and refrigerate. Repeat the process with the remaining 3 pieces of dough and filling. Refrigerate the pasta, covered, until ready to cook. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 4 to 5 minutes. Reserve 1 cup cooking water, then drain the pasta and toss with your sauce, adding the reserved cooking water as needed to loosen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 54851,"Hot Spiced Buttered Rum 4 tablespoons unsalted butter, softened 2 tablespoons light brown sugar 1 teaspoon pure vanilla extract 1 teaspoon pumpkin pie spice 3 cups unsweetened pineapple juice 4 ounces dark rum 4 long cinnamon sticks Instructions: In a small bowl mix the butter with the sugar, vanilla, and pumpkin pie spice, until thoroughly combined. Warm the pineapple juice in a medium saucepan until very hot, but not boiling. Remove from the heat and whisk in spiced butter until combined. Divide the rum among 4 mugs. Pour the pineapple juice into the mugs. Drop a cinnamon stick into each mug to use as a swizzle stick. Serve. ","[Rum, Brandy, Port, Sherry]" 54852,"Chocolate Espresso Cups 5 cups whole milk 1/2 cup espresso 8 ounces dark chocolate, chopped into small pieces 1 tablespoon sugar 1 tablespoon vanilla extract Instructions: Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 54853,"Double Chocolate Bread Pudding with Bourbon Whipped Cream 2 tablespoons butter 1 loaf cinnamon-raisin bread, cut into 1-inch squares 6 croissants, cut into 1-inch chunks 1 cup semi sweet chocolate chips 6 eggs 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 5 to 6 scrapes of fresh nutmeg, on a rasp 1 1/2 quarts milk 1 1/2 cups chocolate syrup (recommended: Hershey's) Kosher salt Bourbon Whipped Cream, recipe follows 1 cup heavy cream 1 tablespoon bourbon 1 tablespoon sugar Instructions: Heat the oven to 350 degrees F.
Prepare the bottom and sides of the baking dish with the butter. In a large bowl, add the bread and croissant chunks along with the chocolate chips sprinkled over the top. Toss gently and pour into the prepared dish making sure all the chocolate chips don't settle on the bottom.
In a large bowl whisk together the eggs, brown sugar, cinnamon, nutmeg, milk, chocolate syrup, and 1/2 teaspoon of salt.
Pour the chocolate custard over the bread and chocolate in the dish and press the bread down into the custard to soak it up. Allow to rest for 10 minutes. Then press down a bit again.
Bake uncovered until the edges are golden brown and the center springs back a bit when touched, 45 to 50 minutes. Allow it to cool and settle for about 30 minutes and then make pretty squares, or just dig in right away. Serve with a dollop of Bourbon Whipped Cream, recipe follows. Can also be served cold. In a large bowl whisk the heavy cream until soft peaks form. Add the sugar and bourbon and continue to whisk until stiff peaks form when the whisk is removed from the bowl. Refrigerate and serve cold.
","[Chardonnay, Merlot, Cabernet Sauvignon, Port]

" 54854,"Gelato alla Fragola - Strawberry gelato 12 ounces fresh strawberries (hull removed) 3/4 cup sugar 2 cups whole milk 1/2 cup heavy cream 1 teaspoon fresh lemon juice Instructions: In a blender combine the strawberries, sugar and whole milk and puree until smooth. Add in the heavy cream and mix just enough to combine (you do not want to whip the cream). Add in the lemon juice. Refrigerate for at least 4 hours. Refrigerating overnight is best because it will allow the flavor to intensify. Transfer the mixture into an ice cream machine and freeze according to the manufacturer's instructions. Serve at once with fresh cut strawberries, if desired, or freeze for up to one month. ","[Prosecco, Moscato, Vin Santo, Riesling]" 54855,"Chocolate Rum Balls 4 ounces semisweet chocolate, cut into small pieces 4 ounces bittersweet chocolate, cut into small pieces 1 stick butter, cut into small pieces 4 cups powdered sugar 2 tablespoons dark rum Chocolate sprinkles, for rolling Instructions: In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum. Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container. ","[Port, Tawny Port, Moscato, Riesling]" 54856,"Gluten-Free Sausage-Kale Strata 2 tablespoons olive oil 6 cups gluten-free bread cubes
2 cups chopped kale leaves 1 cup grated white Cheddar
4 links Italian sausage, cooked and sliced
2 cups whole milk or non-dairy milk 2 teaspoons Dijon mustard 1 teaspoon chopped fresh rosemary
6 eggs Kosher salt and freshly cracked black pepper Instructions: Prepare the pan. Grease a metal 8-inch baking pan with the olive oil. Lay the bread cubes, kale, Cheddar and sausage slices in the pan and toss them together. Combine the wet ingredients. In a large bowl, whisk together the milk, mustard, rosemary, eggs, 1 teaspoon salt and 1/2 teaspoon pepper and until thoroughly combined. Drizzle over the contents of the pan. Cover the pan and put it in the refrigerator to rest 8 hours or up to overnight.
Preheat the oven to 375 degrees F. Pull the strata out of the refrigerator and uncover it.
Bake the strata. Bake the strata until the egg custard is set and the edges are browned, about 45 minutes. Allow the strata cool to a warm room temperature, about 15 minutes, before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54857,"Cinnamon Buns 2/3 stick (6 tablespoons) unsalted butter, softened, plus more for greasing All-purpose flour, for dusting surface 1 loaf frozen white bread dough, thawed overnight in refrigerator 1 cup packed light brown sugar 1 tablespoon ground cinnamon 1 stick (1/2 cup) unsalted butter, softened 1 cup powdered sugar 1/3 cup cream cheese, softened 1 teaspoon vanilla extract Instructions: For the dough and filling: Lightly butter two 8-inch round baking pans.
On a lightly floured surface, roll out the dough to a 15- by 7-inch rectangle. In a small bowl, combine the brown sugar and cinnamon; set aside. Spread the softened butter over the dough. Sprinkle the dough evenly with the cinnamon-sugar mixture. Starting at the long edge, roll up the dough as for a jelly roll. Pinch the seam to seal. Cut the rolled dough into 16 slices and divide the slices between the prepared baking pans. Set aside in a warm place and allow the dough to rise until doubled in size, about 1 hour. Preheat the oven to 400 degrees F. Bake until golden on top, about 15 minutes. Promptly invert the baking pan over a wire rack and lift the pan from the buns. Scoop any filling that has remained in the pans over the buns. Allow the buns to cool slightly, about 10 minutes.
Meanwhile, for the icing: In a medium bowl, beat the butter, sugar, cream cheese and vanilla with an electric mixer until fluffy. Spread the icing over the rolls. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 54858,"Oatmeal Cookies 1 cup all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/8 teaspoon ground mace 3/4 cup unsalted butter, at room temperature 1/2 cup sugar 3/4 cup packed light brown sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract, at room temperature 2 3/4 cups rolled oats 3/4 cup raisins 3/4 cup chopped pecans Instructions: Position the racks in the top and lower third of the oven and preheat to 350 degrees F.
In a large bowl, whisk together the flour, baking soda, salt, allspice, cinnamon, and mace.
In another large bowl, combine the butter and sugar and, with a hand-held electric mixer, mix on low speed until just incorporated. Raise the speed to high and mix until light and fluffy. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the brown sugar and mix until incorporated. Add the eggs to the butter mixture, one at time, waiting for the first one to be fully incorporated before adding the last. Mix in the vanilla.
Reduce the mixer's speed to low. Add the flour mixture, little by little, until a smooth dough is formed (scrape the bowl down occasionally). Turn off the machine, stir in the oats, raisins, and pecans with a rubber spatula.
Line 2 baking sheets with parchment paper. Using a spoon, drop heaping tablespoons of the dough onto the sheets, spaced about 2 inches apart.
Bake the cookies in batches, turning the pans once, until golden brown, but still soft and spongy, about 15 minutes per batch. Let the cookies cool slightly on the baking sheets, and then transfer to racks to cool completely. Store in a sealed container.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 54859,"Brussels Sprouts 4 slices bacon, cut into small pieces 1 pound Brussels sprouts 3 garlic cloves, sliced 3 sage leaves 2 bay leaves 2 ounces olive oil Pinch salt and freshly ground black pepper 3 slices lemon 1 tablespoon butter Instructions: Preheat the oven to 350 degrees F. In a saute pan, over medium heat, add the bacon and cook until the fat has been rendered. Remove to paper towels to drain. In a large bowl, add all the remaining ingredients, except the butter, and toss until the Brussels sprouts are coated with the oil. Lay out a 20-inch piece of parchment paper over aluminum foil on a sheet pan and pour the Brussels sprout mixture into the middle, then top with the butter and bacon. Fold the foil over itself and put into the preheated oven. Cook for 25 to 30 minutes or until they smell done. Remove the sprouts from the oven and transfer them to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54860,"Seafood Cakes with Creme Fraiche Dipping Sauce 2 tablespoons butter 1/2 pound bay scallops 1/2 pound 31 to 40 size shrimp, deveined and tails removed 1 tablespoon chopped fresh flat leaf parsley leaves 1/2 cup panko bread crumbs 1 tablespoon garlic powder 1 lemon, zest finely grated 1 fresh mango, peeled, cut away from the pit and diced 1/2 cup mayonnaise (or more as needed to bind patties) 1/4 cup Parmesan Salt and freshly ground black pepper 1 tablespoon olive oil, plus more as needed 4 ounces creme fraiche 4 ounces sour cream Instructions: Add the butter, raw scallops and shrimp to a food processor with parsley, bread crumbs, garlic powder, and lemon zest, and pulse to chop coarsely. Transfer to a mixing bowl and add mango, mayonnaise and Parmesan. (If necessary, add more mayonnaise to bind patties.) Season, to taste, with salt and pepper. Form into 2-inch patties. Heat the oil in a saute pan over medium heat and sear both sides of the seafood cakes, until golden brown. Leave each side undisturbed for about 2 minutes to allow the surface of the patty to set up and therefore avoid breakage. Serve with a dipping sauce made of the creme fraiche and sour cream which has been whisked together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54861,"Fastest-Ever Enchiladas 1 (14-ounce) can diced tomatoes with chiles, drained 2 scallions, light green and white parts only, finely chopped 1 jalapeno, seeded, deveined, and finely chopped 1/2 cup finely chopped cilantro leaves 1 lime, juiced Pinch salt 1 rotisserie chicken, meat removed and shredded (skin and bones discarded) 2 cups grated Cheddar 1 cup sour cream 1/2 small red onion, finely chopped Salt and freshly ground black pepper 6 (8-inch) flour tortillas Instructions: To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas. Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray. To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine. Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes. Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 54862,"Butterflied Cornish Hens with Fine Herb Gremolata 1/4 cup finely minced garlic 1/4 cup finely minced lemon zest 1/4 cup finely chopped tarragon 1/4 cup finely chopped parsley 1/4 cup finely chopped chervil 1/4 cup finely chopped chives 1 tablespoon olive oil 4 Rock Cornish game hens, butterflied 2 tablespoons olive oil Salt and freshly ground pepper Instructions: In a medium bowl, combine all ingredients and mix well. Preheat grill or grill pan. Brush the hens with olive oil and season with salt and pepper to taste. Grill the hens over low heat until cooked through, approximately 10 to 12 minutes per side. Serve each person a whole hen and sprinkle with the gremolata. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54863,"Herb-crusted Rack of Lamb 1 rack of lamb, frenched (about 8 cutlets) Kosher salt and freshly ground black pepper 3 to 4 tablespoons Dijon mustard 3 to 4 tablespoons olive oil 1/2 cup/40 g fresh breadcrumbs 1/4 cup/30 g grated Parmesan 2 tablespoons fresh herbs, such as parsley, thyme and rosemary, chopped Instructions: Heat the oven to 425 degrees F/220 degrees C.
Season the meat with salt and pepper. Mix together the oil and mustard, then slather all over the rack to coat well. Mix together the breadcrumbs, cheese and herbs, then pack the mixture onto the lamb rack.
Place the lamb on a rack, bones arching upwards, in a roasting pan just large enough to hold it and place in oven. Roast until the meat is done to your liking. 20 minutes will give you medium-rare meat. Let the meat rest out of the oven 10 minutes before carving. ","[Chardonnay, Pinot Noir, Syrah, Barolo]" 54864,"Nutty Basmati Rice with Almonds 1/2 cup slivered almonds 2 cups reduced-sodium chicken broth 1 cup basmati rice 1/2 salt 1/4 ground black pepper Instructions: Place almonds in a medium saucepan and set pan over medium heat. Cook 2 to 3 minutes, until lightly golden brown, shaking the pan frequently to prevent burning. Add chicken broth, rice, salt, and black pepper and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed. Fluff with a fork before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54865,"Grilled Shrimp and Corn Salad with Herb Lime Dressing 1/2 cup (1 stick) salted butter 4 cloves garlic, finely chopped 4 ears corn, husked and cleaned
2 cups arugula, chopped
1/2 cup lightly chopped fresh cilantro
1/2 cup olive oil
1/2 cup lightly chopped fresh parsley 2 tablespoons chopped fresh tarragon
1 avocado, pitted and diced
One 14-ounce can black-eyed peas, drained and rinsed
1 jalapeno, diced 1 lime, juiced
1/2 red onion, diced 1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp)
1 pound large shrimp, peeled and deveined, tails left on (about 16 shrimp) 1 teaspoon paprika
Kosher salt and freshly ground black pepper Instructions: Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions. Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side. Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54866,"Hot Cocoa Cookies 2 1/4 cups cake flour, plus more for dusting 1/4 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup marshmallow cream Sift the flour, cocoa powder, baking soda and salt into a medium bowl. Instructions: Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, dust the dough generously with flour and roll out between 2 pieces of parchment paper until about 1/8 inch thick. Cut out shapes using 2-to-4-inch cookie cutters and transfer to the prepared baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Refrigerate the cutouts until firm, about 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake the cookies, switching the position of the pans halfway through, until slightly puffed and darker around the edges, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. Sandwich the cookies with the marshmallow cream. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 54867,"Lemon Oil 1/2 cup extra-virgin olive oil 12 (1/4-inch thick) lemon slices 1/2 cup extra-virgin olive oil 12 (1/4-inch thick) lemon slices Instructions: Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil. Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 54868,"Chicken and Waffles 1 cup flour 1 cup whole wheat flour 2 tablespoons sugar 4 teaspoons dry mustard 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 cups buttermilk 1/2 cup unsalted butter, melted 2 eggs 1 tablespoon finely chopped fresh thyme Roasted Chicken, recipe follows Dijon Cream Sauce, recipe follows 8 boneless chicken breasts, skin on 4 tablespoons clarified butter** See Cook's Note Kosher salt and freshly ground pepper, for seasoning 4 cups heavy cream 1 tablespoon finely chopped fresh thyme leaves 1 1/2 tablespoon Dijon mustard 1 tablespoon grainy Dijon mustard Pinch kosher salt Instructions: Sift together the flour, whole wheat flour, sugar, mustard, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, melted butter, and eggs. Combine the wet ingredients, dry ingredients, and thyme to form waffle batter. Ladle the batter into the waffle iron, following the manufacturer's instructions. While the waffle iron is closed, trim any overflow with the back of a knife. Cook until golden. Serve waffles hot, topped with hot Roasted Chicken and a generous amount of hot Dijon Cream Sauce. Preheat the oven to 400 degrees F.
Heat a large ovenproof skillet over high heat. Meanwhile, rub the chicken breasts with the clarified butter, salt, and pepper. Place the chicken skin-side down in the hot skillet. Cook for 3 to 4 minutes until the skin is golden and crispy. Turn the breasts over and cook for another minute. Flip the chicken back onto the skin side and place the skillet directly in the oven. Roast for 10 to 12 minutes or until the juices run clear (see Cook's Note*). Remove the skillet from the oven and let the chicken rest for several minutes before slicing (see Cook's Note**).
Diagonally slice each chicken breast into 3 pieces. In a stainless-steel saucepan, combine the cream and thyme. Cook over medium-high heat until reduced by one half. Remove from the heat and whisk in both Dijon mustards and salt. Serve warm.
The sauce can be stored in a covered container in the refrigerator for several days. Reheat over gentle heat while stirring constantly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 54869,"Sauerbraten 3 cups low-sodium beef broth 1 cup dry red wine 1 cup red wine vinegar 2 large onions, cut into large chunks 5 cloves garlic; 3 crushed, 2 chopped 10 sprigs fresh thyme, plus 1 tablespoon chopped leaves 2 bay leaves 1 teaspoon juniper berries (available in the spice aisle) 1 teaspoon black peppercorns 1/2 teaspoon whole cloves 1 3-to-4-pound boneless beef top chuck roast Kosher salt 2 tablespoons extra-virgin olive oil 2 medium carrots, cut into 1-inch chunks 2 stalks celery, cut into 1-inch chunks 2 tablespoons all-purpose flour 2 tablespoons crushed gingersnap cookies Freshly ground pepper Spaetzle, for serving (see page 152) Sour cream, for serving (optional) Chopped fresh parsley, for garnish Instructions: Combine 2 cups broth, the wine, vinegar, 1 chopped onion, the crushed garlic, thyme sprigs, bay leaves, juniper berries, peppercorns and cloves in a medium saucepan over medium heat. Bring to a boil, then simmer for 5 minutes. Cool to room temperature. Place the beef in a large resealable plastic bag and pour in the marinade. Seal the bag and refrigerate for 2 to 3 days, turning daily. Preheat the oven to 350. Remove the meat from the marinade and pat dry; season with salt. Strain the marinade, discarding the solids. Heat a large ovenproof pot over medium heat and add the olive oil. Add the meat and brown on all sides, 10 to 12 minutes, then transfer to a plate. Add the carrots, celery and the remaining onion to the pot and cook until slightly softened, 5 minutes. Stir in the chopped garlic and chopped thyme and cook 1 minute. Sprinkle in the flour and cook 1 to 2 minutes. Stir in the strained marinade and the remaining 1 cup broth and bring to a simmer. Return the meat to the pot, cover and cook in the oven until tender, 2 hours 30 minutes. Remove the meat and transfer to a plate. Bring the sauce to a simmer over medium heat. Whisk in the gingersnaps and simmer until thickened; season with salt and pepper. Thinly slice the meat; serve with spaetzle, the vegetables and sauce and sour cream, if desired. Top with parsley. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]" 54870,"Spaghetti Worm Cups with Bolognese Kosher salt 1 pound squid ink spaghetti 1/4 cup extra-virgin olive oil 1 onion, diced 3 cloves garlic, minced 1 pound ground beef Freshly ground pepper 1 14.5-ounce can crushed tomatoes 1 14.5-ounce can diced tomatoes 1 1/2 tablespoons chopped fresh basil 1/4 cup grated pecorino romano cheese, plus more for topping Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saut, stirring occasionally, until the onion is translucent, about 10 minutes. Add the ground beef and ? teaspoon each salt and pepper and cook, breaking the meat into small pieces with a wooden spoon, until browned, about 10 minutes. Add the crushed and diced tomatoes and their juices and the basil. Bring to a simmer and cook, stirring occasionally, until slightly reduced, about 15 minutes. Stir in the cheese just before serving. Divide the pasta among small cups and spoon the sauce over the top. Sprinkle with more cheese. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 54871,"Tamarind-Glazed Salmon with Cauliflower and Peas 1 pound cauliflower florets, large pieces halved 2 large shallots, cut into thin wedges 1 teaspoon cumin seeds, lightly crushed
Kosher salt and freshly ground pepper 1/4 cup coconut oil, melted if solid 3/4 cup frozen peas, thawed 2 tablespoons plus 1 teaspoon packed light brown sugar
1 tablespoon tamarind paste 1 teaspoon freshly grated ginger 4 6-ounce salmon fillets (preferably wild) 1 serrano cl pepper, chopped 1/2 cup packed roughly chopped fresh cilantro, plus leaves for garnish Instructions: Position racks in the upper and lower thirds of the oven and place a rimmed baking sheet on the lower rack; preheat to 450 ? F. Toss the cauliflower, shallots, cumin, 1/2 teaspoon salt, a few grinds of pepper and 3 tablespoons coconut oil in a large bowl until well coated. Spread on the hot baking sheet in a single layer and roast, tossing once, until browned and tender, about 30 minutes, stirring in the peas in the last 5 to 7 minutes of cooking. Meanwhile, make the glaze: Whisk the brown sugar, tamarind paste, ginger and 1 teaspoon water until smooth; season with salt and pepper. Rub a heaping tablespoon of the tamarind glaze on the salmon and season with salt and pepper. Heat the remaining 1 tablespoon coconut oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook until browned on the bottom, about 4 minutes. Flip the salmon and spread the remaining tamarind glaze on top. Transfer the skillet to the upper oven rack and roast until the salmon is cooked through and just a bit rosy in the center, 6 to 7 more minutes. Sprinkle the serrano and cilantro over the cauliflower mixture and toss well; season with salt. Divide among plates along with the salmon. Sprinkle the salmon with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54872,"Teriyaki Burger with Caesar Salad and Shoestring Potatoes 1 bottle mirin 3 teaspoons fresh ginger, chopped, plus 1 tablespoon minced 3 cups chicken stock 2 tablespoons soy sauce 1 (6-ounce) can pineapple juice 2 pounds ground beef 1 tablespoon minced garlic Salt and pepper 4 leaves red leaf lettuce 4 tomato slices Crusty sourdough bread, toasted 1 clove garlic 5 anchovy fillets 1/2 cup Parmesan, shredded 1 tablespoon black pepper 1/2 cup rice vinegar 4 splashes hot pepper sauce 1 egg yolk 1 1/2 cups canola oil 1 tablespoon sesame oil 4 cups Romaine lettuce, chopped 3 large waxy potatoes, like Yukon gold, washed Canola oil, for deep-frying Salt Instructions: Prepare 2 small saucepans over low heat. To the first, add the mirin and 3 teaspoons of ginger and simmer until the mixture is about 3/4 reduced and is a dark caramel color. To the second, add the chicken stock and reduce by about 1/2. Slowly pour the mirin mixture into the chicken stock and bring to a simmer. Add the soy sauce and pineapple juice and reduce again by 1/4. Let the mixture cool. In a large mixing bowl, combine the ground beef, ginger, garlic, salt and pepper. When well mixed, form the beef into four 6-ounce patties. Brush all sides of the burgers with the teriyaki sauce and place in either a hot grill or 450 degree oven. Continue brushing with the teriyaki as the burger cooks until the desired doneness is achieved. Using a food processor, combine the garlic, anchovies, pepper, and hot pepper sauce. Blend in the rice vinegar, and egg yolk. With the processor running, slowly drizzle The oils until a consistency of thin mayonnaise is reached. Refrigerate until ready for use. Using a mandoline, cut the potatoes into match-sized sticks. Fill a fryer or medium heavy pot one-third full with the oil and heat over high heat to 350 degrees. Add the potatoes to the oil and fry until golden brown, about 5 to 6 minutes. Drain on paper towels and sprinkle with the salt. Plating: Cut the bread into 8 slices and toast on a grill or under a broiler. Top one side of the bread with the lettuce and tomato and place the burger on top. Place a mound of the salad next to the burger and arrange a handful of the potatoes on top of the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 54873,"Savory Thyme Compound Butter 1 pound (4 sticks) unsalted butter at room temperature 1/2 cup finely minced shallots 1/4 cup finely minced garlic 1/4 cup fresh thyme leaves 4 anchovies, chopped Zest and juice from 1 lemon 1/2 cup olive oil 1/4 cup fresh parsley, finely minced 2 pinches of paprika Kosher salt and freshly ground black pepper Instructions: Place the butter in a food processor with the shallots, garlic, thyme leaves, anchovies, lemon zest and lemon juice. Puree until smooth. With the motor running, drizzle the olive oil into the butter. Transfer the butter to a bowl and fold in the parsley and paprika and season with salt and pepper. Roll up the butter in parchment paper to form a log and refrigerate until firm, about 2 hours, for easy slicing and portioning. The butter can also be frozen for up to 4 weeks. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54874,"Sweet and Spicy Meatballs 1 pound ground beef 1/2 pound ground pork
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
3 cloves garlic, minced
1 large yellow onion, finely diced
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Two 10-ounce jars red pepper jelly or hot pepper jelly
1/2 cup orange juice
2 tablespoons soy sauce
Instructions: Preheat the oven to 375 degrees F. Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes. Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 54875,"Queso Fundido 1 fresh Poblano cl, roasted, peeled and seeds removed 1 fresh red bell pepper, roasted, peeled and seeds removed 1 fresh yellow bell pepper, roasted, peeled and seeds removed 1 1/2 cups (6 ounces) grated melting cheese, Manchego , Mozzarella or Monterey Jack 1/2 cup grated Cotija cheese, Romano or Feta 1/2 cup grated Panela cheese, dry cottage cheese or dry ricotta 1/2 white onion, peeled and diced Freshly ground black pepper 12 flour tortillas or corn tortillas Green Salsa for garnish, recipe follows 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 teaspoons salt Instructions: Preheat oven to 375 degrees. Slice chiles and peppers into 3-inch julienne strips, toss together and set aside. Set 6 small or 1 large earthenware or glass casserole in the oven to heat thoroughly, about 10 minutes. Combine the cheeses in a bowl and place in the warm casseroles and return to the oven to cook for 5 minutes. Sprinkle the cheeses over the peppers and chiles and diced onion and return to the oven for 5-7 minutes longer or until cheese is completely melted and beginning to bubble. Sprinkle with freshly ground pepper and serve immediately with warmed flour tortillas and Green Salsa on the side. In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54876,"Aquatini 1 fluid ounce citrus vodka 1 fluid ounce blue curacao Splash sour mix, or more to taste 1 maraschino cherry, for garnish Instructions: Combine equal parts vodka and curacao in a glass. Add a splash of sour mix. Stir and pour into martini glasses. Garnish with a cherry. ","[Vodka, Curacao, Sour Mix]" 54877,"Beef Raviolis in a Three Onion Broth 2 cups leftover stew without the liquid 1 package of wonton skins Eggwash (1 egg with 1/2 cup water) White truffle oil Chive batons for garnish 1 sliced yellow onion 4 sliced shallots 1 bunch sliced scallions 1/2 cup red wine 3 cups chicken stock 1/2 tablespoon minced fresh thyme Canoga oil to cook Salt and black pepper to taste Instructions: In a food processor, pulse the stew into little pieces. Do not over pulse into a mousse. Lay out wonton skins and brush all sides with eggwash. Spoon small mound of stew in the middle of the wonton and place second skin on top. Press firmly together. In 2 quarts of salted, boiling water, blanch raviolis and plate into the broth. Garnish with truffle oil and chives. THREE ONION BROTH: In a saucepan coated with oil: caramelize the onions, shallots and scallions. Season then Douglas with red wine. Reduce red wine fully then add chicken stock and thyme. Slowly reduce broth by 20 percent. Check for seasoning. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 54878,"World Fare's Worcestershire Braised Short Ribs Worcestershire sauce, recipe follows 10 pounds beef short ribs Kosher salt Freshly ground black pepper Grapeseed oil, for searing Dash olive oil 3 medium onions, sliced 4 stalks celery, sliced 3 carrots, sliced 1 jalapeno pepper, chopped 4 ounces anchovy fillets 8 cloves garlic 1/2 cup tamarind paste* 1/4 cup grated fresh ginger 1/4 cup peppercorns 2 tablespoons cloves 2 quarts balsamic vinegar 6 tablespoons molasses 3 quarts demi glace Kosher salt
Instructions: Preheat the oven to 200 degrees F. Generously season the short ribs with salt and pepper.
In a large pan add the grapeseed oil and heat until screaming hot. Place the short ribs in the pan and hard sear them on all sides. Once the ribs are nice and seared, remove them from the pan.
Deglaze the pan with a cup of the homemade Worcestershire sauce.
Place the short ribs in a roasting pan with the deglazed juice from the seared pan.
Cover the short ribs with more of the Worcestershire sauce; cover the roasting pan with foil and place in the oven for 12 hours. Reduce some of the Worcestershire braising liquid to a thick sauce. Serve with horseradish smashed potatoes, and caramelized mirepoix (onions, carrots, celery). In a large stockpot, add the olive oil, onions, celery, carrots, and jalapeno pepper. Cook the vegetables, stirring frequently, until caramelized. Add the anchovies, garlic, tamarind paste, ginger, peppercorns, cloves, vinegar, and molasses to the pot. Simmer for approximately 1 hour, stirring occasionally, until most of the vinegar taste is gone.
Add the demi glace to the pot. Simmer the mixture for 1 more hour, stirring occasionally. Season, strain through a fine mesh strainer and chill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54879,"Game Day Snack Mix 7 cups pork rinds, broken into bite-size pieces (about 3 ounces) 6 cups lime-flavored tortilla chips, broken into bite-size pieces (about 6 ounces) 1 1/2 cups corn nuts 1 1/2 cups honey-roasted peanuts 1 tablespoon Worcestershire sauce 1 teaspoon chili powder 1/2 teaspoon chipotle cl powder Zest of 2 limes plus juice of 1 lime Kosher salt Instructions: Preheat the oven to 350 degrees F. Toss the pork rinds, tortilla chips, corn nuts and peanuts together in a large bowl. Whisk the Worcestershire, chili powder, chipotle, lime zest and juice and 1/2 teaspoon salt in a separate small bowl. Pour the sauce over the snack mix and toss to coat well. Spread the mix in a single layer on a rimmed baking sheet and bake, stirring occasionally, until toasted and almost completely dry, about 10 minutes. Let cool completely on the baking sheet. Store in an airtight container for up to 3 days. ","[Syrah, Zinfandel, Tempranillo, Rioja]" 54880,"Honey Pepper Drummettes 2 dozen chicken drummettes 1/2 cup honey 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix 2 tablespoons dijon mustard 1/4-1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper Instructions: Wash and dry the drummettes. Reserve in a Glad® Food Storage Bag. In a small saucepan heat together the honey, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, mustard, black and cayenne peppers. When the honey is completely melted, cool slightly. Pour this mixture over the drummettes. Marinate 4-24 hours. Bake uncovered, in a 375 degrees F oven for about 1 hour and 10 minutes, or until brown and glazed. Turn drummettes once after 40 minutes of baking. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 54881,"Cozy Chicken and Dumplings 2 quarts chicken broth 1/3 cup coconut shortening
1/3 cup cassava flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1 medium carrot, cut into 1/4-inch dice 1 tablespoon olive oil
1 teaspoon salt
1 cup cassava flour 1/4 teaspoon baking soda
1/8 teaspoon xanthan gum
1 1/4 teaspoons salt
3/4 cup full-fat coconut milk 1/2 cup palm shortening, melted
1 teaspoon apple cider vinegar
1 large chicken breast
Chopped green onion and fresh cilantro, for serving Instructions: For the broth: Bring the chicken broth to a boil in a pot, then turn off the heat. Melt the shortening in a saute pan until completely liquefied, then add the cassava flour, garlic powder, onion powder, paprika and salt to make a roux. Cook, stirring the roux with a fine whisk, for about 3 minutes. Add about a third of the chicken broth to the roux and cook, whisking constantly, until it begins to thicken. Add the rest of the broth and allow to come to a boil, stirring frequently. Keep warm. For the carrots: Preheat the oven to 350 degrees F. Toss the carrots in a bowl with the olive oil and salt. Spread on a baking sheet and bake until al dente, about 20 minutes. Set aside. For the chicken and dumplings: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Blend the cassava flour, baking soda, xanthan gum and 1/4 teaspoon salt together in the bowl of an electric mixer fitted with the paddle attachment. Add the coconut milk, shortening and vinegar and mix well until combined and a dough forms. Scoop 1/4-cup dollops onto the lined baking sheet and bake for 20 minutes, then rotate the baking sheet and bake until dumplings are set and lightly browned, another 15 to 20 minutes longer. Meanwhile, dice the chicken into 1-inch cubes. Toss with the remaining teaspoon salt. Spread on a baking sheet and bake until the chicken registers 165 degrees F on an instant-read thermometer, about 20 minutes. Set aside. Toss the carrots and chicken into the broth. Cut a dumpling into 4 pieces and add to a bowl. Top with broth, then garnish with some green onion and cilantro. Repeat with the remaining ingredients to make 3 more bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54882,"Italian Sausages with Lentils 3 to 4 tablespoons olive oil (not extra-virgin), divided 1 onion, finely chopped Sprinkling salt About 2 3/4 cups (about 18 ounces) dried Puy lentils 1 fat clove garlic, squished with the flat side of a knife, and skin removed 8 Italian sausage links 1/3 cup plus 1 tablespoon red wine 1/4 cup water Flat-leaf parsley, roughly chopped, for garnish Instructions: For the lentils: Put 2 to 3 tablespoons of the oil into a good-sized saucepan (and one that has a lid that fits) on the heat and when it's warm, add the chopped onion. Sprinkle with salt (which helps prevent its browning) and cook over low to medium heat until soft (about 5 minutes). Add the lentils, stir well and then cover generously with cold water. Bring to the boil, then cover and let simmer gently for 1/2 an hour or so until cooked and most, if not all, the liquid's absorbed. I don't add salt at this stage since the sauce provided by the sausages later (and which will be poured over the lentils) will be pretty salty itself. So, wait and taste. And remember, you can of course cook the lentils in advance. Anyway, when either the lentils are nearly ready or you're about to reheat them, put a heavy-based frying pan on the burner, cover with a film of oil and add the bruised garlic. Cook for a few minutes then add and brown the sausages. When the sausages are brown on both sides - which won't take more than 5 minutes or so - throw in the wine and water and let bubble up. Cover the pan, either with a lid or aluminum foil, and cook for about 15 minutes. Using a fork, mash the now-soft garlic into the sauce and taste for seasoning, adding a little more water if it's too strong. Remove the lentils to a shallowish bowl or dish (I evacuate the sausages from their cooking pan, plonk the lentils in, then proceed) then cover with the sausages and their garlicky, winey gravy. Sprinkle over some flat-leaf parsley. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 54883,"Fennel Seed, Thyme and Garlic Rub 4 tablespoons fennel seeds 2 good handfuls fresh thyme leaves 2 cloves garlic 1 bay leaf, ripped Salt and freshly ground black pepper Instructions: Pound together and rub all over your chosen meat.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 54884,"The Puffy 1 cup butter-flavored shortening 3/4 cup sugar 1 cup brown sugar 2 1/4 cups cake flour 1 teaspoon kosher salt 1 1/2 teaspoons baking powder 2 eggs 1 1/2 teaspoons vanilla extract 2 cups semisweet chocolate chips Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Instructions: Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside. Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated. With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 54885,"Soft Scrambled Eggs With Avocado 12 eggs 1/4 cup heavy cream 3 tablespoons unsalted butter Sea salt and freshly ground black pepper 3 avocados, peeled, pitted and sliced Chopped fresh chives, for garnish Instructions: Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs. Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes. Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54886,"Roasted Cauliflower with Parmesan and Pancetta 1 head cauliflower, cut into pieces (about 6 cups) 4 ounce piece pancetta, diced 1/4 cup butter 1/4 cup all-purpose flour 1 1/2 cups milk 1 clove garlic, whole 1 teaspoon red pepper flakes 1 cup grated Parmesan 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon freshly grated nutmeg 1/3 cup bread crumbs Instructions: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer the cauliflower to a buttered 9 by 13-inch baking dish and let cool, about 5 minutes. In a small skillet over medium-high heat, brown the pancetta. Transfer to a small bowl and set aside. In the same skillet, melt the butter. Add the flour and stir until combined. Continue stirring for 2 minutes to cook the flour. Slowly add the milk, stirring continuously until the milk has incorporated and there are no lumps. Add the garlic clove and red pepper flakes and stir the sauce over low heat until the mixture coats the back of a wooden spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved pancetta. Stir to combine. Pour the sauce over the cauliflower to cover. Top with a sprinkling of bread crumbs. Bake until the breadcrumbs are golden and the cauliflower is cooked, about 25 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 54887,"Baked Stuffed Lemon Sole 4 tablespoons butter 3 tablespoons olive oil 1 small onion, chopped 1 small zucchini, unpeeled and chopped 1/2 cup chopped fresh mushrooms 1/2 pound sea scallops, chopped 1/2 pound small (\salad size) peeled and deveined shrimp (if using larger shrimp, coarsely chop) 1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay) 1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz) Salt and freshly ground black pepper 8 thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total) 2 tablespoons butter, melted Lemon wedges Instructions: In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat. Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.) Preheat the oven to 400 degrees F. Brush a large glass baking dish generously with melted butter. Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter. Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54888,"Bagels with Miso Cream Cheese and Ikura 8 ounces cream cheese, at room temperature 2 tablespoons red miso paste (if you can't find red, any other miso will be fine)
1 tablespoon mirin
1 English cucumber, thinly sliced on a mandoline
3 shallots, thinly sliced on a mandoline
6 ounces ikura or salmon roe (see Cook's Note) 4 everything bagels (or your fave), sliced thin into \chips\ and toasted
Instructions: Combine the cream cheese, miso and mirin in a stand mixer fitted with a whisk attachment. Beat until super smooth and creamy. Spread the cheese mixture on a platter and garnish with the cucumbers, shallots, salmon roe and bagel chips. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 54889,"Boil Up 2 (4-inch) pieces salted cod fish, dry 2 pounds yellow sweet potatoes, peeled, and cut into 2-inch chunks 2 green plantains, peeled and halved 6 green bananas (leave the peel on) Instructions: Fill a large stock pot half way with cold water, and bring it to a boil. Add the salted codfish, and cook for 10 minutes. Then add the yams, plantains, and the bananas. Bring all back to a hard boil, then reduce to a gentle boil until everything is tender, about 30 to 35 minutes. Hold in the water until ready to serve, peel the bananas before serving. ","[Riesling, Gewrztraminer, Chenin Blanc]" 54890,"Mocha Macaroon Torte 1 (18-oz.) pkg. Pillsbury ? Refrigerated Chocolate Chunk Cookies 1 (8-oz.) pkg. cream cheese, softened 1 egg 1/2 cup coconut 1/4 cup sugar 2 tablespoons brewed coffee 1 teaspoon vanilla 1/3 cup semisweet chocolate chips 1/4 cup sugar 1/4 cup chopped pecans 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips Instructions: Heat oven to 350 degrees F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350 for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 54891,"Coconut Curry Shrimp One 14-ounce can unsweetened coconut milk (not low-fat) 1 tablespoon fresh lime juice 1 tablespoon curry powder 2 teaspoons minced ginger Salt and freshly ground black pepper 1 pound large shrimp, peeled and deveined Lime wedges, for serving Instructions: In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 54892,"Poi Blini with Smoked Salmon \Lomi Lomi\ and Dill Creme Fraiche 1 1/2 cups creme fraiche 6 tablespoons lemon juice 3/4 cup chopped shallots 1/2 cup chopped fresh dill 1 1/2 tablespoons salt 1/2 tablespoon black pepper 1 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 teaspoons chopped fresh chives 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh thyme 3/4 cup buttermilk 1/4 cup milk 1 egg, lightly beaten 1/4 cup melted unsalted butter 1/2 cup peeled, steamed, and mashed taro root 2 ounces thinly sliced smoked salmon 3 tablespoons ikura (salmon roe) 3 tablespoons daikon sprouts 3 tablespoons micro greens (tiny mixed salad greens) Extra-virgin olive oil Instructions: First, make the Dill Creme Fraiche. In a non-reactive mixing bowl, stir together all the ingredients. Cover with plastic wrap and chill in the refrigerator for 2 hours. For the Poi Blini, in a mixing bowl, stir together the flour, baking powder, salt, and fresh herbs. Stir in the buttermilk, milk, and egg. Fold in the melted butter and the mashed taro. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for 1 hour. To make the blini, heat a nonstick griddle or skillet over medium heat. Spoon the batter onto the griddle 2 tablespoons at a time to form 3-inch pancakes and cook them until golden, 1 to 2 minutes per side, flipping them over when bubbles appear on the top. You should have a total of 16 blini. Put 2 poi blini on each serving plate. Spread them with the creme fraiche. Drape smoked salmon over each blini. Garnish with ikura, daikon sprouts, and micro greens, then drizzle lightly with olive oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 54893,"Beef Stroganoff a la Gail Zappa Japanese rice, for serving 2 pounds prime fillet (Chateaubriand) All-purpose flour, for dredging, plus 1 tablespoon 4 to 5 tablespoons olive oil 4 tablespoons butter 5 containers white button mushrooms, cleaned and halved 1 small white onion, finely chopped 5 to 10 garlic cloves, finely chopped Garlic salt Cracked black pepper Cayenne pepper 1 tablespoon tomato paste 1 tablespoon bouillon paste (chicken and/or vegetable) 1 cup water 1 cup cream sherry (recommended: Harvey's Bristol) 2 generous tablespoons sour cream Instructions: Cook rice per directions on package and leave on stove. Trim excess fat from meat, and cut meat in small chunks, thin or fat, your preference. Dredge meat in flour. Heat 2 to 3 tablespoons olive oil in heavy skillet over medium-high heat. Add the meat, in batches, and brown; do not cook through. It's easier to control the cooking if fewer pieces are in the skillet at 1 time. Remove meat and set aside. Leave remaining olive oil in skillet. In a separate skillet, melt 4 tablespoons butter over medium-high heat. Add mushrooms and saute until all the liquid is rendered. To the pan with the olive oil, add onions and garlic and saute until onions are glassy. Push to 1 side of pan. In the center of the pan, add 2 tablespoons of olive oil, and garlic salt, cracked pepper, and cayenne pepper, to taste. When heated through, add tomato paste, 1 tablespoon flour, and bouillon. Mash into a paste, then slowly add water while stirring constantly, taking care to smooth out lumps. All the while, keep stirring and add sherry. When you feel it is sufficiently \saucy, return the meat to the pan and cook through. Add the mushrooms and fold together. It is important to do all of this at the last moment before serving so that the meat is tender. Then add sour cream and serve immediately over rice. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 54894,"Mushroom Crepes Nonstick cooking spray, for spraying baking dish 3 tablespoons butter
1/4 cup chopped white onions 3 cloves garlic, chopped
2 cups chopped baby bella mushrooms 2 cup chopped cremini mushrooms 2 cups chopped oyster mushrooms 2 teaspoons minced fresh thyme 1 teaspoon minced fresh rosemary Salt and freshly ground black pepper
6 store-bought crepes
One 14-ounce can cream of mushroom soup, preferably organic
1/2 cup shredded mozzarella Instructions: Preheat the oven to 350 degrees F. Spray a flameproof baking dish with nonstick cooking spray Heat the butter in a large heavy saute pan on medium-high heat. Add the onions and garlic and cook until fragrant, about 2 minutes. Add the baby bella, cremini and oyster mushrooms with the thyme and rosemary, and cook until the mushrooms are soft, about 4 minutes. Season with salt and pepper. Divide the mushroom mixture evenly among the crepes. Roll each crepe up like a burrito. Transfer the crepes to the prepared baking dish. Top with some mushroom soup, enough to cover each crepe. Cover with foil and bake for 40 minutes. Remove the baking dish from the oven and turn the oven to broil. Sprinkle the mozzarella on top of the crepes and broil until the cheese is crisp and golden, about 3 minutes. Let cool 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54895,"Rajma (Vegetarian Chili) 2 tablespoons vegetable oil 1 cup minced onions 1 green bell pepper, diced 2 cloves garlic, minced 4 firm, ripe tomatoes, cut into 1-inch pieces 2 teaspoons minced gingerroot, or 1 teaspoon ground ginger 1 teaspoon cumin seeds 1 teaspoon Garam Masala 1/2 teaspoon lemon pepper 1/4 teaspoon dried red pepper flakes, or to taste (optional) 2 cups drained kidney beans (19-ounce can) Salt and freshly ground pepper, to taste 1/2 lemon, juiced, or to taste 3 tablespoons minced fresh cilantro Instructions: In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. Stir in the lemon juice and cilantro. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 54896,"Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone 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), recipe follows 12 ounces sharp provolone cheese, shredded A small handful fresh flat-leaf parsley for garnish 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 Instructions: 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. 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. 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. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 54897,"Herb Coated Goat Cheese 36 (1/2-inch-thick) slices baguette 3 tablespoons olive oil 3 tablespoons finely chopped fresh Italian parsley leaves 2 1/2 teaspoons finely chopped fresh thyme leaves 2 teaspoons finely chopped fresh rosemary leaves 1 teaspoon lemon zest 1 teaspoon coarsely cracked black pepper 1/4 teaspoon salt 1 (11-ounce) log soft fresh goat cheese 1 1/2 tablespoons extra-virgin olive oil or Meyer lemon olive oil Fresh herb sprigs, for garnish Instructions: Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes. Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs. The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 54898,"Meringue Snowwomen 4 large egg whites, at room temperature 1 cup sugar
Pinch fine salt
1/2 teaspoon peppermint extract
1/2 cup semisweet chocolate chips 1/2 cup white chocolate chips, plus a few for decoration
Multicolored nonpareils, for decorating
Orange sprinkles, for decorating
Sour gummy candy belts, for decorating
36 pretzel sticks
Instructions: For the meringue: Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper. Fit a large pastry bag with a 1/3-inch diameter plain tip and coupler. Combine the egg whites, sugar and salt in the bowl of a stand mixer set over a pan of simmering water to make a double boiler. Cook, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (it should read 140 degrees F on a candy thermometer), about 4 minutes. Put the bowl on the mixer with the whisk attachment. Whisk on low to cool the mixture for about 30 seconds, then gradually increase the speed to high and whip until the mixture is no longer warm and forms very stiff peaks, about 2 minutes. Whisk in the peppermint extract. Fill the pastry bag with the meringue. Working at a 90-degree angle to the baking sheet, pipe and lift the bag to form the base of the snowwoman, about 1 1/2 inches in diameter. Lift the bag slightly to finish the ball, then pipe another slightly smaller ball on top. Lift slightly again and form one more slightly smaller ball for the head. Continue to pipe, leaving an inch in between, until you have 16 to 18 snowwomen. Wet your finger and gently smooth any sharp points on the heads. Bake until the snowwomen are shiny, bright white and dry throughout, about 1 1/2 hours. Turn off the oven and let the snowwomen cool and continue to dry in the oven, about an hour more. For decoration: Melt the semisweet and white chocolate chips in separate bowls in a microwave or double boiler. Dip the top of the heads in white chocolate, then add nonpareils to make hats. Dip a small paintbrush in the semisweet chocolate and dot on eyes, eyelashes and buttons. With a separate brush, dab a small bit of the white chocolate between the eyes and stick on an orange sprinkle for a carrot nose. Cut the candy belts to make scarves. Wrap the scarves around, using a dab of white chocolate to affix and close the scarves. Set 2 pretzel sticks parallel to each other with a space in between, like skis. Attach the skis with a smear of white chocolate on the bottom of a snowwoman and set the snowwoman on top. Repeat with the remaining snowwomen so they're all skiing. Let set. (You can stick them in the refrigerator for a few minutes to hurry this along.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 54899,"Banana Buttermilk Waffles 2 cups all-purpose flour 3 tablespoons granulated sugar 2 teaspoons baking powder ? teaspoon fine salt 2 large eggs 1? cups buttermilk, at room temperature 1 very ripe banana, mashed, plus 1 banana, for serving (optional) 4 tablespoons unsalted butter, melted and cooled, plus more for the waffle iron 1 teaspoon pure vanilla extract ? cup heavy cream, very cold 2 tablespoons confectioners' sugar ? cup toasted walnuts, broken into small pieces Maple syrup, for serving Instructions: Whisk the flour, granulated sugar, baking powder and salt in a large bowl. Whisk the eggs in a medium bowl until frothy; add the buttermilk, mashed banana, 4 tablespoons of the butter and vanilla and stir to combine. Stir the wet mixture into the dry until just combined, taking care not to over mix. Cover with plastic wrap and let the mixture rest for 10 minutes. Preheat a waffle iron to medium-high. Preheat the oven to 200F. Brush the inside of the iron evenly with some of the remaining butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cook until the waffles are crisp and golden, 5 to 7 minutes. Repeat with the remaining butter and batter, keeping the cooked waffles warm in the oven until ready to serve. Whisk the cream and confectioner's sugar in a medium bowl until soft peaks form. Slice the remaining banana if using. Serve the waffles topped with the whipped cream, banana slices and walnuts and drizzled with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 54900,"Pine Nut-Cherry Thumbprints 1 7-ounce tube almond paste 3/4 cup confectioners' sugar 1/2 teaspoon grated lemon zest 1/4 teaspoon salt 1 large egg white 1/3 cup all-purpose flour 1 cup pine nuts 3 tablespoons cherry jam, large pieces chopped Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Break up the almond paste and put it in a large bowl. Add the confectioners' sugar, lemon zest and salt. Beat with a mixer on medium speed until the mixture looks like fine crumbs, about 1 minute. Increase the mixer speed to medium high and beat in the egg white until very smooth, about 2 minutes. Reduce the mixer speed to low and beat in the flour until just combined. Scoop tablespoon-size balls of dough and roll in the pine nuts to coat. Arrange 1 inch apart on the prepared pan. Press a thin wooden spoon handle or chopstick into each ball to make a deep indentation in the center. Bake until the cookies are set around the edges but still soft in the center, 22 to 26 minutes. Re-indent the cookies with the back of a small measuring spoon while still warm. Fill with the cherry jam. Let the cookies cool completely on the pans. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 54901,"Philly Steak Sandwiches 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 large yellow skinned onions, sliced very thin Coarse salt and pepper or steak seasoning blend 2 teaspoons extra-virgin olive oil, 2 drizzles 1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the meat very thin 1 teaspoon garlic salt Freshly ground black pepper 8 slices provolone cheese, from the deli counter 4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split lengthwise Instructions: Heat a medium saucepan over medium high heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan. Add onions and season with salt and pepper or steak seasoning blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color. Heat a heavy griddle pan over medium high to high heat. Wipe griddle with a drizzle of oil using a paper towel. Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side. Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook. When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper. When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula. Pile the meat and onions into rolls on top of the cheese. The heat from the meat and onions will melt the cheese. Repeat for remaining servings and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 54902,"Garlic Herb Chicken 2 Tbsp. Mrs. Dash? Garlic and Herb Seasoning Blend 1 lb. boneless, skinless chicken breasts 2 tsp. olive oil 1 tsp. Dijon-style mustard 2 Tbsp. Lemon juice Instructions: Low-Sodium Recipe

1. Coat chicken breasts with Mrs. Dash? Garlic and Herb Seasoning Blend.
2. Heat olive oil in medium skillet.
3. Cook chicken until done; remove chicken and set aside.
4. Add mustard and lemon juice to remaining spices in skillet. Heat 1 minute to blend flavors, spoon sauce over chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 54903,"Zesty Roasted Chicken with Mediterranean Potatoes 2 chicken thighs, bone-in 1/2 cup lemon juice 1/2 cup orange juice 1 tablespoon grated lemon zest Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1 tablespoon grated orange zest 1 cup chicken broth 3 russet potatoes 2 tablespoons extra-virgin olive oil 4 tablespoons capers 1/2 cup pitted and chopped black olives 1/2 cup crumbled feta cheese Kosher salt and freshly ground black pepper Basil leaves, for garnish Mint leaves, for garnish Parsley leaves for garnish Instructions: Chicken:
   Preheat the oven to 375 degrees F.
   In a large bowl, toss the chicken with the citrus juices, lemon zest and salt and pepper, to taste. Let sit for a few minutes.
   In a large saute pan over medium-high heat, add the olive oil. When the oil is hot, remove the chicken from the marinade, shaking off the excess. (Do not discard the marinade.) Season the chicken with salt and pepper, to taste, and sear on both sides in the hot oil. Transfer the chicken to a baking sheet and finish cooking the chicken in the oven. Cook until internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 to 12 minutes. Reheat the same saute pan over medium-high heat. Pour in the marinade and deglaze the pan. Stir with a wooden spoon and scrape up any brown bits on the bottom. Add the orange zest and the chicken broth and simmer to reduce by 2/3.
   Potatoes: Peel and cut the potatoes into small chunks. Add them to a medium pot over medium heat. Cover with water and bring to a simmer. Cook them until al dente. Drain the potatoes well. Heat a large saute pan over medium-high heat and add 2 tablespoons olive oil. Add the potatoes and saute for 1 to 2 minutes. Turn off the heat and gently stir in the capers, black olives and feta cheese. Season salt and pepper, to taste. Transfer to a serving bowl and garnish with basil, mint and parsley.
   Arrange the chicken on a serving platter and serve with the potatoes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 54904,"Milk Chocolate and Mixed Nut Bread Pudding 1/2 cup butter 3 cups cubed day old bread, crusts removed 4 eggs 1 tablespoon vanilla extract 1/4 cup sugar 1 cup heavy cream 1/2 cup chopped lightly salted cashews and peanuts 1 milk chocolate bar chopped, reserve 1 tablespoon for garnish Instructions: Preheat oven 350 degrees F. Melt the butter in non-stick saute pan. Add the cubed bread, allowing bread to toast and soak in butter. When the bread is golden brown, remove from the pan and set aside. In a deep bowl, add eggs, vanilla, sugar, and cream and mix well. Add the toasted bread, nuts, and chocolate and combine well. Let the bread stand in the mixture for 1 hour or until bread has soaked all the mixture. Grease the bottom and sides of a 10-inch baking dish. Pour the mixture into the prepared dish and bake for 35 minutes. Serve warm with extra chopped chocolate pieces as garnish. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 54905,"Salmon Crepes 1 pinch salt 1 cup sifted flour 2 eggs 1/2 cup milk 1 tablespoon melted butter, plus extra for coating pan 1 cup white wine Salt and pepper Tarragon stems Butter 2 pounds smoked salmon 1 cup freshly pureed tomatoes Sprig tarragon, chopped 2 hard boiled eggs, roughly chopped Instructions: Mix salt with flour and add the eggs until you get thick paste. Then pour in cold milk slowly while whisking, to prevent formation of lumps. Add melted butter and let rest 1 hour. Heat a non-stick pan and brush with melted butter, pour enough batter to coat the bottom of the pan and cook on medium heat until brown, 2 to 3 minutes, flip around and cook 1 or 2 minutes more. Bring the wine to a boil with salt, pepper, tarragon stems and some butter. Place the salmon in it and cook until it starts to fall apart and the white albumen of the fish starts to appear. Remove fish, crumble it. Add fresh tomatoes or already made tomato sauce to the cooking liquid, reduce until in coats the back of a spoon nicely. Add the chopped tarragon leaves at the end. Place the fish back in the sauce and fill each crepe with a small amount of filling and roll. Place each crepe on a plate and cover with 2 or 3 tablespoons of left over salmon filling. Garnish with chopped hard-boiled eggs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54906,"Chicken Sausage Rigatoni in a Spicy Vodka Sauce 1 tablespoon butter 1 tablespoon olive oil 1 pound chicken sausage, casings removed 1/2 cup roughly chopped onion 1 jalapeno, chopped 3 cloves garlic, finely chopped 1/2 cup roughly chopped green pepper 1 teaspoon Hungarian hot paprika 1 teaspoon Italian seasoning Salt and freshly ground black pepper 1 (28-ounce) can whole tomatoes with basil 1/3 cup vodka 1 cup heavy cream 1 pound rigatoni 1 cup grated Asiago cheese 3 tablespoons freshly chopped parsley leaves Instructions: Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more. Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes. Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste. ","[Barolo, Barbaresco, Dolcetto, Garnacha]

" 54907,"Herbed Mashed Potatoes 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh parsley Instructions: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 54908,"Raw Beet, Pear and Gorgonzola Salad 1 medium yellow beet, scrubbed well 1 medium red beet, scrubbed well 1 slightly underripe Comice pear 2 to 3 ounces gorgonzola dolce, broken up into small pieces 2 sprigs fresh mint, leaves picked 1/3 cup extra-virgin olive oil 1 lemon, juiced 3 sprigs fresh thyme, leaves picked 1 sprig fresh mint, leaves picked Salt Freshly ground pepper Instructions: For the salad: Using a mandoline, slice the beets paper thin and arrange artfully on a platter. Core the pear and slice into thin lengthwise slices with a knife. Arrange the pears in fans on top of the beets. Add the gorgonzola dolce and garnish with whole mint leaves. For the dressing: Combine the extra-virgin olive oil and lemon juice in a small bowl. Mince the thyme and the mint leaves together and add to the bowl. Season with salt and pepper. Whisk to combine. Dress the salad right before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 54909,"Grandma Neely's Fried Pork Chop Vegetable Soup 3 tablespoons butter 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 3 tablespoons all-purpose flour 1 tablespoon tomato paste 32 ounces vegetable broth 1 (14.5-ounce) can diced tomatoes 1 large white potato, cubed 1/2 (10-ounce) box frozen corn 1/2 (10-ounce) box frozen peas 5 ounces fresh green beans, cut into bite size pieces 2 tablespoons freshly chopped parsley leaves Peanut oil, to fry 1 1/2 cups all-purpose flour 1 tablespoon seasoning salt 1 teaspoon ground black pepper 4 (1-inch thick) bone-in center cut pork chops Instructions: In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54910,"Hamburger Sliders 1 pound ground beef (80 percent lean) 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 16 small slices Colby Jack cheese (about 2 inches square) 8 pretzel slider buns, split For serving: tomato slices, lettuce leaves, red onion slices and dill pickle rounds Instructions: Prepare a grill or griddle for medium-high heat. Add the beef, salt and pepper to a medium bowl and mix to combine. Divide the beef into 8 equal portions, then form each portion into a patty a little larger in diameter than the buns. Cook the patties for 3 minutes or so (if using a griddle, do this in batches to avoid crowding). Flip with a spatula, add 2 slices of cheese to each and cook until the cheese melts and the burgers are cooked to medium, 3 to 5 minutes more. Transfer the burgers to the buns and serve immediately with tomato slices, lettuce, red onions and pickles. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 54911,"Chicken Tamales 20 dried cornhusks 4 cups shredded cooked chicken 1/2 cup freshly squeezed lemon juice
1 tablespoon ground chili powder
1 tablespoon ground paprika
1 1/2 teaspoons kosher salt 3 cups masa corn flour (see Cook's Note)
2 cups vegetable broth Instructions: Place the cornhusks in a large bowl; cover with cold water and leave them to soak for at least 2 hours. Combine the chicken, lemon juice, chili powder, paprika and salt in a large bowl; mix until thoroughly combined and set aside. Stir together the masa and 1 1/2 cups of the vegetable broth in a large bowl. Mix with your hands until the dough is well blended and has a paste-like consistency. If the dough feels too dry, add up to 1/2 a cup more of the vegetable broth. Drain and dry the cornhusks and transfer them to a work surface. Place about 3 level tablespoons of the Masa dough on the larger end of one of the soaked cornhusks. Spread to create an even layer, leaving a 1-inch border. Top with 2 level tablespoons of the chicken mixture. Fold the long sides of the cornhusks in towards the center, overlapping slightly, to make a secure package, and tie the ends with string or butcher?s twine. Cook the tamales in a large steamer basket set over 1 inch of boiling water, replenishing the water if necessary, until they are firm and hot to the touch, about 45 minutes.
","[Bardolino, Pinot Grigio, Vermentino, Tempranillo]" 54912,"Lobster Beet Salad 3 shallots, sliced 2 tablespoons champagne vinegar 1/4 cup olive oil Salt and pepper 1 vanilla bean, split and scraped 3/4 pound beets, roasted, peeled, and quartered 2 heads frisee 1/4 cup pine nuts 1 sprig tarragon, leaves removed 1 sprig chervil, leaves removed 2 (1-pound) lobsters, cooked, meat removed, and halved Instructions: In a large bowl, marinade the shallots in the Champagne vinegar for 5 minutes. Add the olive oil. Season with salt and pepper. Add vanilla seeds. Stir to combine the ingredients, taste, and adjust the seasonings. Add the beets and frisee to the dressing. Divide the dressed frisee and beets between 4 plates. Sprinkle with the pine nuts and herb leaves. Top with half a lobster for each plate, and spoon on extra dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Roasted Garlic and Rosemary 1 1/2 pounds steak (such as ribeye), trimmed of excess fat 4 cloves garlic, min" 54913,"Basic Guacamole 1/2 small yellow or1/4 red onion, minced 2 cloves garlic 2 teaspoons kosher salt 3 ripe Hass avocados 2 to 4 tablespoons roughly chopped fresh coriander (cilantro) 1 ripe plum tomato, cored and diced 1/2 to 1 jalapeno (with seeds), minced Instructions: Soak the onion in cold water for 15 minutes. Drain and transfer to a large bowl. On a clean work surface, mash the garlic and salt with a flattened cook's knife to a paste. Transfer the paste to the bowl with the onion. Using a knife cut the avocados in half, rotating around the seeds. Remove the seeds and discard. Using the knife, carefully make several slashes in the avocado flesh. Using a spoon, scoop the avocado flesh into the bowl with the onion and garlic. Repeat with the remaining avocados. Add the coriander, tomato, and jalapeno to taste to the avocados. Using a rubber spatula or large fork, mix until just combined, keeping the guacamole chunky. Season with salt and pepper to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 54914,"Curried Deviled Eggs 6 large eggs 2 teaspoons vegetable oil 1/2 teaspoon curry powder, plus more for dusting 1/4 cup plain Greek yogurt 3 tablespoons mango chutney, finely chopped, if chunky 2 teaspoons chopped fresh cilantro, plus leaves for topping Kosher salt Instructions:

1. Place eggs in medium saucepan and cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer and continue to cook 7 minutes. Drain and transfer eggs to a bowl of ice water until cool, about 5 minutes.
2. Meanwhile, heat the oil in a small skillet over medium-high heat until shimmering. Add the curry powder and cook until lightly toasted and fragrant, about 30 seconds. Transfer to a medium bowl.
3. Peel eggs, then halve lengthwise, and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks into the curry oil, along with the yogurt, blending until smooth. Stir in the chutney, chopped cilantro, and season with 1/2 teaspoon salt. Spoon the yolk mixture into the whites and top with a dusting of curry powder and cilantro leaf, if desired. Serve at room temperature or cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 54915,"Pizza with Cauliflower Crust 1 head cauliflower, stem removed 1 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese 1/2 teaspoon dried oregano Kosher salt 1/4 teaspoon garlic powder 2 large eggs, lightly beaten 1/2 cup marinara sauce Sliced bell peppers and onion, for topping Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Break the cauliflower into florets and pulse in a food processor until fine. Line a steamer basket with a kitchen towel (not terrycloth); set in a saucepan with 2 inches simmering water. Add the cauliflower, cover and cook 5 minutes. Drain well, then wring dry in the towel to get out all the moisture. Let cool. In a bowl, combine the cauliflower with 1/2 cup mozzarella, the parmesan, oregano, 1/2 teaspoon salt, the garlic powder and eggs. Transfer to the center of the baking sheet and spread into a 10-inch circle to make a pizza crust. Bake until golden, about 20 minutes. Spread the marinara sauce on the crust; top with bell peppers and onion and sprinkle with the remaining 1/2 cup mozzarella. Return to the oven and bake an additional 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 54916,"Cauliflower with Avocado-Cilantro Dip One 2-pound head cauliflower or Romanesco, sliced into cross-sections or cut into 1 1/2-inch-wide florets 4 ounces (1/2 cup) cream cheese, at room temperature 1/2 cup chopped fresh cilantro 1 tablespoon fresh lime juice 1 avocado, peeled, pitted 1 serrano cl, stemmed, deveined, seeded Salt and freshly ground black pepper Instructions: Place the cut cauliflower onto a serving platter. In the bowl of a food processor, or in a blender, place the cream cheese, cilantro, lime juice, avocado and cl, and blend until smooth and creamy, about 1 minute. Season with salt and pepper. Transfer to a small bowl and serve with the cauliflower for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54917,"Potatoes Anna Melted butter, for brushing 3 pounds/1.4 kg baking potatoes, such as Yukon gold or russets 2 cups/500 ml heavy cream Salt and freshly ground pepper
   A handful or 2 of chopped fresh thyme and rosemary Instructions: Heat the oven to 400 degrees F/200 degrees C. Line an 8-inch/20 cm baking tin with parchment, and brush with butter. Peel and thinly slice the potatoes, then toss in a bowl with the cream to saturate. Pulling the potatoes from the cream, build layers of them in the baking tin, seasoning and scattering over the herbs as you go. Brush another sheet of parchment with butter and place it butter-side down on the potatoes. Set another heavy dish on top to weigh down the potatoes. Bake until tender, 1 to 1 1/2 hours. Let cool before turning out and cutting into squares or wedges to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54918,"Easy Way # 2 of Making Couscous 2 tablespoons olive oil 1 1/2 cups couscous 1 teaspoon minced garlic 2 cups chicken broth 1/4 to 1/2 teaspoon of ground spice such as cumin, cinnamon or allspice 2 tablespoons butter Salt and freshly ground black pepper Instructions: Heat the olive oil in a small saucepan. Add the couscous and saute for a minute or two to coat. Add the garlic and saute a few seconds, then add the broth, spice of choice cook for 2 minutes until the liquid appears absorbed. Remove from heat, fluff up with two forks, stir in the butter. Leave to steam, covered, 10 minutes, then season with salt and pepper. Or transfer to an ovenproof dish and finish steaming in a 375 oven for 5 to 10 minutes. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 54919,"Fruit Souffle Omelette 6 tablespoons plus 1/2 teaspoon sugar 1/2 teaspoon ground cinnamon 1 to 2 apples, pears, peaches, etc., peeled, cored (or pitted), and thinly sliced, or 1 cup berries 3 tablespoons unsalted butter 4 large eggs, separated 1/2 teaspoon pure vanilla extract 1/2 teaspoon freshly grated lemon zest 2 teaspoons melted butter 1 tablespoon confectioners' sugar Instructions: Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine. Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside. Preheat the oven to 375 degrees F. Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden. Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 54920,"Crispy Easter Eggs 4 tablespoons salted butter One 10-ounce package mini marshmallows
6 cups rice cereal Nonstick cooking spray, for spraying hands, optional 12 small chocolate Easter eggs Assorted sprinkles, for decorating Instructions: In a large saucepan, melt the butter over low heat. Add the marshmallows and stir until melted. Remove from the heat, then add the rice cereal and stir until well coated. Take small amounts of the mixture and fill both sides of a plastic egg, slightly over-filling one side. If the mixture is too sticky, you can spray your hands with a light cooking spray. Press a chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in an egg crate until set. Repeat with the remaining rice cereal mixture and chocolate eggs. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54921,"Watermelon Mojito 4 lime wedges 5 mint leaves 1 tablespoon minted simple syrup Ice 1 1/2 tablespoons watermelon puree 3 ounces light rum Splash club soda or ginger ale Watermelon wedge or mint leaves, for garnish Instructions: Optional: Rim the glass with a mixture of equal parts sugar, salt and pepper Muddle limes, mint and syrup in a bar mixing shaker. Add ice and then watermelon puree and light rum. Shake vigorously. Pour into a highball or Collins glass, top with club soda or ginger ale. Garnish with a wedge of watermelon and fresh mint. ","[Citrusy whites such as Sauvignon Blanc, Pinot Grigio, and Gewrztraminer]" 54922,"Coconut-Oat Cookies 1 1/2 cups unsweetened coconut flakes 1/2 cup granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter 1/4 cup packed dark brown sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon pure coconut extract 1/2 cup rolled oats 1 cup all-purpose flour 2 ounces semisweet chocolate, chopped Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350? F. Line 2 baking sheets with parchment paper. Combine 1/2 cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces. Put the butter in a large microwave-safe bowl and microwave until melted; let cool slightly. Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract, then stir in the oats. Add the flour and 1/2 cup coconut flakes and stir to combine. Scoop heaping tablespoonfuls of dough and gently shape into balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. (For crunchy cookies, gently flatten the dough balls and bake until browned all over, 18 to 20 minutes.) Put the remaining 1/2 cup coconut flakes in a medium skillet and cook over medium heat, stirring, until toasted, 5 to 7 minutes; let cool. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner. Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54923,"Bacon and Ranch Potato Salad 2 pounds whole fingerling potatoes Kosher salt
1/2 cup mayonnaise
3 tablespoons buttermilk
1 tablespoon grated Parmesan
1 tablespoon minced fresh chives
1 tablespoon minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
6 strips cooked bacon, crumbled
3 scallions, white and light green parts, sliced
Instructions: Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, 15 to 20 minutes. Drain and let cool completely. Slice the potatoes into bite-size pieces. In a large bowl, combine the mayonnaise, buttermilk, Parmesan, chives, parsley, garlic powder, onion powder and pepper and mix until well blended. Taste and season with salt if needed. Add the potatoes to the bowl along with most of the bacon and scallions (reserve some of the bacon and scallions for a garnish) and gently mix. Transfer to a serving bowl or cover with plastic and refrigerate until ready to serve. Garnish with the reserved bacon and scallions before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54924,"Fresh Mint Tea 2 quarts water 1/4 cup milk 1/4 cup half and half 1/3 cup granulated sugar 1 bunch fresh mint Instructions: Bring water to a boil, then reduce to a simmer. Add milk, half and half and sugar and simmer for 15 minutes. Add mint and simmer an additional 30 minutes. Strain and serve hot, or chill on a bowl of ice and serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling]" 54925,"Grilled Cheese Dijon mustard Eight 1/2-inch thick slices country-style white bread 12 ounces farmhouse Cheddar, sliced
12 slices bacon, cooked to desired doneness
1 green apple, thinly sliced
3 tablespoons unsalted butter Instructions: Heat a griddle or large skillet over medium-low heat. Alternatively, you can use a panini press if you have one. Generously spread the Dijon on 4 slices of bread. Top each slice with some of the Cheddar, 3 pieces of bacon, some apple and additional Cheddar. Place a slice of the remaining bread on top of each sandwich and spread with the butter. Place a sandwich on the skillet buttered-side down and butter the remaining side. Cook until the cheese is slightly melted and the bread is browned. Flip the sandwich and continue to cook until the cheese is thoroughly melted and the sandwich is golden brown. Repeat with the remaining sandwiches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54926,"Chocolate Chip Cookies 2 1/4 cups all-purpose flour 3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup packed dark brown sugar
2/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 bag large chocolate chips (1 1/2 cups)
Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Sift the flour, salt, baking powder and baking soda into a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the brown sugar, granulated sugar, butter and vanilla on high speed until light and fluffy, 3 to 5 minutes. Lower the speed to medium and add the eggs one at a time, beating until incorporated, about 1 minute. On low speed, gradually add the dry ingredients and mix until just combined. Remove the bowl from the mixer and use a rubber spatula to mix in the chocolate chips by hand. Scoop by 2-tablespoonful amounts (or use an ice cream scoop) onto the prepared baking sheets. Moisten the heel of your hand and fingers with water and flatten the cookies until they are perfectly round and about 1/4 inch thick. Space the cookies about 1 inch apart. Bake until the cookies are set in the center, rotating the pans halfway through, 8 to 10 minutes total. Transfer the baking sheets to cooling racks to set for 5 minutes. Transfer the cookies to cooling racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 54927,"Banana Muffin Pudding 3 cups whole milk 4 large egg yolks 1/4 cup cornstarch 1/2 cup sugar Pinch of salt 2 tablespoons unsalted butter 2 teaspoons vanilla extract 3 large banana-nut muffins, cut into 3/4-inch-thick slices 2 bananas, cut into 1/4-inch-thick slices Instructions: Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth. Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 54928,"Drink Slingers Rootbeer Ice 1-ounce sweet, yellow, Italian herbal liqueur (recommended: Galliano) 1-ounce coffee liqueur 1-ounce spiced rum 1 squeeze lime juice Cola Instructions: In a large pint glass add ice and all ingredients and stir. ",[Galliano] 54929,"Strawberry Brownie Shortcake 1 pkg Duncan Hines? Double Fudge Brownie Mix 1 (3.5 oz) pkg vanilla instant pudding and pie filling 1 1/2 cups milk 2 cups frozen non-dairy whipped topping 1 quart fresh strawberries Instructions: Preheat oven to 350 degrees F. Grease bottom and sides of two 9-inch round cake pans. Prepare brownie mix according to package directions for cake-like brownies; pour into prepared pans. A baking tip to get the brownies out of the pan easier is to put a circle of parchment paper on bottom of pan. Bake 20 to 25 minutes or until top springs back when touched. Cool 10 minutes. Remove from pans; cool completely. Meanwhile, stir pudding mix and milk in medium bowl; mix well. Chill 5 minutes or until thickens. Fold in whipped topping. Chill. To serve, place one brownie layer on plate. Top with half each of pudding mixture and strawberries. Repeat. Garnish as desired. document.write(unescape(%3Cscript src='\ + (document.location.protocol == \https:\ ? \https://sb\ : \http://b) + .scorecardresearch.com/beacon.js?c1=3&c2=6035648&c3=4900&c4=600&c5=700&c6=' %3E%3C/script%3E)) ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 54930,"Baked Potatoes 4 small russet potatoes 2 tablespoons extra-virgin olive oil 1 teaspoons kosher or sea salt, plus for seasoning Freshly ground black pepper 1 bunch chives (about 1-ounce) 1/2 cup sour cream 4 tablespoons unsalted butter 2 slices bacon, cooked crispy, and crumbled, optional garnish Instructions: Preheat the oven to 400 degrees F. Toss the potatoes in a bowl with the oil, salt, and pepper until completely coated. Place on a baking sheet and bake until fork tender, about 45 minutes. Meanwhile, bring a small pot of water to a boil and salt it generously. Fill a medium bowl with ice water. Put the chives in the boiling water and cook until bright green, about 30 seconds. Immediately, plunge into the ice water to set the color. Squeeze all the water out of the chives and give them a rough chop. Put into a blender with the sour cream. Pulse until you have a smooth green sauce and season with salt and pepper, to taste. Chill until ready to serve. (Or, thinly slice the chives and stir into the sour cream, season with salt and pepper, to taste.) Cut the potatoes lengthwise and then across. Pinch and press the sides to open the potatoes. Divide the butter among the potatoes and serve with the sour cream. Garnish with crumbled bacon if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 54931,"Tequila BBQ Spare Ribs Two 4-pound slabs pork spare ribs, St. Louis style-cut 2 tablespoons ground cumin 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons paprika 2 tablespoons kosher salt 2 teaspoons ground black pepper 1 teaspoon ancho cl powder Tequila BBQ sauce, for serving, recipe follows 1 small California/New Mexico dried cl One 6-ounce can tomato paste 1 cup packed light brown sugar 1/2 cup white tequila 1/4 cup lime juice 1 tablespoon minced fresh garlic 1 tablespoon molasses Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 275 degrees F.
Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho cl powder together in a mixing bowl.
Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
Serve the ribs with Tequila BBQ Sauce. Begin by placing the dried cl in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the cl and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce. ","[Malbec, Zinfandel, Syrah, Rioja]" 54932,"Summer Berry Pudding 2 cups strawberries, cleaned 2 cups raspberries 1 cup blueberries or blackberries 1 cup sugar Pinch salt 1/2 cup simple syrup 2 cups raspberries Pinch of salt 10 to 15 slices sourdough bread, crust removed 1 pint vanilla ice cream Sea salt Instructions: Special Equipment: Cheesecloth; heavy can or weight Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices. About 5 minutes. Remove from heat and cool. In a blender, puree the simple syrup with 2 pints of raspberries until smooth. Set aside. Line a 2-quart pudding mold or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer with the cooked berries. Repeat and end with a bread layer on top. Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. Refrigerate the pudding overnight. To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream. Sprinkle a little salt on top of ice cream for that hand-churned affect of homemade ice cream. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 54933,"Patty Melts with Apple Slaw 1/2 small head red cabbage, shredded (about 3 cups) 1 small Granny Smith apple, cut into matchsticks 1 cup shredded carrots 2 scallions, thinly sliced 1/4 cup dijonnaise (or dijon mustard mixed with mayonnaise) 2 tablespoons apple cider vinegar Kosher salt and freshly ground pepper 2 tablespoons unsalted butter 1 onion, sliced 12 ounces extra-lean ground beef sirloin 4 thin slices light Swiss cheese (about 3 ounces) 8 slices rye or marble rye bread Instructions: Make the slaw: Combine the cabbage, apple, carrot and scallions in a bowl. Add 2 tablespoons dijonnaise and the vinegar; season with salt and pepper and toss. Set aside. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Season with salt and pepper. Transfer to a bowl and wipe out the skillet. Preheat the broiler. Line a baking sheet with foil. Form the beef into four 1/4-inch-thick oval patties; season with salt and pepper. Transfer to the prepared baking sheet. Broil until cooked through, about 3 minutes. Top with the sauteed onion and cheese and continue broiling until the cheese is just melted, about 30 seconds. Spread 4 slices bread with the remaining 2 tablespoons dijonnaise; top with the patties and remaining bread. Melt the remaining 1 tablespoon butter in the skillet over medium-high heat. Working in batches, add the sandwiches and cook until golden, 1 1/2 minutes per side, reducing the heat as needed. Serve with the apple slaw. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 54934,"Spring Pea Soup 2 tablespoons extra-virgin olive oil 6 scallions, minced Kosher salt and freshly ground black pepper
Two 10-ounce packages frozen peas, thawed
2 cups chicken stock
1/2 cup sour cream
2 teaspoons honey
1 cup sugar snap or snow peas, cut crosswise into 1/2-inch slices
Leaves picked from 6 to 8 stems fresh basil
Instructions: In a large, heavy-bottomed pot, heat the oil over medium heat. Add the scallions and a generous pinch of salt and pepper. Cook until the scallions are tender, 2 to 3 minutes, then add the peas, stock and 1 cup of water. Bring to boil, then simmer over medium heat and cook for about 5 minutes to allow the peas to soften further. Using a jar blender, carefully puree the soup until smooth (see Cook's Note). Pour the soup back into the pot, then add the sour cream and honey, and gently warm for 1 to 2 minutes. Taste for seasoning. Garnish the bottom of each serving bowl with the fresh pea slices and basil leaves. Ladle the soup on top and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54935,"Hedgehog Roasted Potatoes with Cheese and Herbs 1 stick unsalted butter, at room temperature 1/2 cup shredded Monterrey Jack cheese 2 tablespoons mixed chopped fresh herbs, such as parsley and chives 2 tablespoons grated Parmesan 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper 4 medium russet potatoes (about 8 to 10 ounces each) Instructions:

1. Preheat the oven to 400 degrees F. Using a fork, mash together the butter, Monterrey Jack, herbs, Parmesan, smoked paprika, 1 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until combined. Spoon onto a piece of nonstick aluminum foil and, using one side to press, form into a 6-inch log. Wrap the foil around the log, twist the ends closed and place in the freezer until firm, about 20 minutes.
2. Using a sharp knife, cut a series of slits into each potato, with about 1/8-inch between slits and cutting about three-quarters of the way through. Unwrap the butter log and thinly slice two-thirds of it into about 24 rounds. Slip the butter slices into every 3 to 4 slits of each potato, using about 6 slices per potato. Wrap each potato tightly in nonstick aluminum foil, sealing the foil on the top side of the potato.
3. Place directly on the oven rack and bake until very tender, about 1 hour. Carefully open the top of each potato package to let out the steam and expose the tops. Bake until browned and crisped, about 10 minutes more. Unwrap each potato and drizzle with any accumulated flavored butter from the foil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54936,"Fall Figs Stuffed with Stilton Cheese, Wrapped in Prosciutto and Chateau Elan Port Wine Syrup 4 brown Turkish figs, ripe 2 ounces thinly sliced prosciutto 2 ounces Stilton cheese 3/4 cup Chateau Elan port wine Instructions: Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3. You should have a little less than a 1/4 cup of port at a syrup consistency. Allow the port syrup to cool. On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board. Take a piece of fig and place it at 1 end of the prosciutto and place a small piece of Stilton cheese on top of the fig and roll the fig with the prosciutto. Continue this process with the remaining figs, Stilton cheese, and prosciutto. To serve, arrange the figs on a platter and drizzle with the port wine syrup. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

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

recipe: Baked Brie with Fresh Berries and Balsamic Glaze 1 (8-ounce) round of brie cheese 1 cup fresh berries (such as straw" 54937,"Chili Kale Chips 1 bunch kale, ribs removed and torn into pieces 1 to 2 tablespoons olive oil 2 teaspoons chili powder Salt Instructions: Preheat the oven to 350 degrees F. In a bowl, combine the kale and 1 tablespoon olive oil. Use your fingers to massage the oil into the kale. If it seems dry, add more oil. Season with chili powder and salt and toss to coat. Spread the kale onto 2 baking sheets. Bake until the chips look crisp, 10 to 15 minutes, rotating the baking sheets halfway through. ","[Malbec, Tempranillo, Garnacha, Barbera]" 54938,"Adobo Pork Shanks with Fried Rice 12 pork shanks (3 inches thick) Salt and freshly ground black pepper 3 tablespoons/45ml canola oil 2 leeks, finely chopped 1 head garlic, cloves separated and smashed One 1-inch piece fresh ginger, peeled and chopped 2 stalks lemongrass, tough outer parts removed and tender inner parts finely chopped 2 cups/500ml veal stock 1 cup/250ml milk from a fresh coconut 1 cup/250ml soy sauce 1 cup/250ml malt vinegar 1 dried ancho cl pepper 3 scallions, finely chopped Fried Rice, recipe follows, for serving 1/4 cup/60ml sambal oelek 3 cloves garlic 1 shallot, chopped Juice of 1 lime 2 tablespoons/30ml canola oil 2 celery ribs, chopped 1 leek, chopped 4 cups cold, cooked basmati rice (1 liter) 3 tablespoons/45ml soy sauce A handful fresh chives, chopped A handful fresh cilantro, chopped A handful fresh parsley, chopped Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F (180 degrees C). Sprinkle the pork with salt and pepper. Heat the oil in a heavy ovenproof skillet over high heat. Sear the pork on all sides, about 5 minutes per side. Add the leeks, garlic, ginger and lemongrass and cook, stirring, until fragrant, 2 to 3 minutes.
Add the veal stock, coconut milk, soy sauce, vinegar and dried cl. Cover the skillet and cook in the oven until the pork is fork-tender, about 3 hours.
Transfer the pork to a platter and sprinkle with scallions. Drizzle with the pan juices. Serve with Fried Rice. Pulse the sambal oelek, garlic, shallots and lime juice in a food processor until coarsely pureed. Heat the oil in a large saucepan over medium heat and saute the celery and leeks for about 2 minutes. Add the sambal mixture and cook for 1 minute. Add the rice and soy sauce and saute until well coated and heated through, about 5 minutes. Remove from the heat and stir in the chives, cilantro and parsley. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 54939,"Beet, Bacon and Herbed Goat Cheese Flatbread 1 red beet or 2 to 3 baby beets 1 yellow beet or 2 to 3 baby beets 1/2 cup goat cheese 1 tablespoon fresh rosemary leaves, chopped 1 tablespoon fresh thyme leaves, chopped 1/4 recipe Simple Pizza Dough, recipe follows Flour Olive oil, for brushing 1/4 cup arugula 2 tablespoons fresh lemon juice Salt and freshly cracked black pepper 1/4 pound bacon (4 slices), cooked crisp 1 3/4 cups warm water (105 to 110 degrees F) 1 envelope active dry yeast (2 1/4 teaspoons) 2 teaspoons sugar 3 tablespoons olive oil 4 cups bread flour, plus more for dusting 2 teaspoons salt Nonstick spray Instructions: Preheat the oven to 400 degrees F. Wrap the beets in aluminum foil and roast in the oven until the beets are tender and a paring knife inserted in the center is met with no resistance, 45 minutes to 1 hour. Once cooked, set aside until they are cool enough to handle. Then, using a paper towel, rub the skin off the beets and then cut into moons or dice.
Mix the goat cheese with the rosemary and thyme until combined and set aside.
Gather up the rest of the ingredients and have them at the ready before you grill your bread.
Preheat a cast-iron grill pan, or a grill, to medium-high heat. Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact it is better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.
Spread the herbed goat cheese onto the flatbread. Toss the arugula with some lemon juice, olive oil, salt and pepper and then place it on the flatbread. Top with sliced beets and crispy bacon and another drizzle of olive oil. Cut the flatbread and serve.
In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!
Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 54940,"Citrus-Scented Sugar White or raw sugar Citrus peel, some cut with a peeler and some with a zester Clear jars, (with tops) such as mason jars Instructions: Fill jars with sugar to a depth of 1/2-inch. Add some of the citrus peel then cover with another layer of sugar. Continue in this way, ending with the sugar about 1/4-inch from the top of the jar. Replace lid. Allow to sit for a few days so the citrus flavor infuses the sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 54941,"Italian Clam Tacos 4 flour tortillas 5 tablespoons extra-virgin olive oil
Salt and pepper 1 pint cherry tomatoes, halved 1 avocado, chopped
1 bunch Italian parsley, chopped
1/2 teaspoon red cl flakes
3 cloves garlic, minced
1 pound shrimp, deveined, in their shells 1/2 cup white wine 1 cup heavy cream
2 pounds fresh clams, rinsed 1 onion, chopped
Pinch cayenne pepper
Instructions: Preheat the oven to 400 degrees F. Brush the tortillas with 1 tablespoon olive oil and sprinkle with salt and pepper to taste. Bake until crisp, about 5 minutes. Set aside. Add the cherry tomatoes, avocado and half of the parsley to a bowl and add the cl pepper flakes, 2 tablespoons olive oil and a third of the garlic. Stir together and set aside. In a large saucepan, add the remaining 2 tablespoons olive oil and the remaining parsley and garlic. Add the shrimp and cook until cooked through, about 2 minutes per side, then remove the shrimp from the pan. Deglaze the pan with the white wine and add the cream. Cook, covered, until it thickens like a sauce, about 4 minutes. Add the clams and cover. Cook over medium heat until the clams are fully opened, about 7 minutes. Peel the shrimp (reserve the shells) and remove the clams from their shells. Chop the shrimp and clams and reserve. Fill a small pot halfway with water and add the onions, shrimp shells and some salt and bring to a simmer. Cook, 20 minutes, to make a broth. Strain the broth into the cream sauce to enhance the flavors. Add the cayenne. Place 1 toasted tortilla on each of 4 plates. Top each with the shrimp and clam mixture add the tomato-avocado salsa. Finish with the cream sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 54942,"Turkey Kofte with Apple Raita and Spinach 6 tablespoons olive oil 3 tablespoons tomato paste 1 small red onion, finely grated 3 cloves garlic, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon allspice 1/4 teaspoon cayenne powder Salt Freshly ground black pepper 1 1/2 pounds ground turkey, 90 percent lean 1/4 cup finely chopped flat-leaf parsley 1 lemon, juiced 1/2 pound baby spinach, washed and dried Pita bread, lightly toasted 1 small red onion, halved and thinly sliced 1 cup Greek yogurt 1 Granny Smith apple, cored and finely diced 1/2 teaspoon kosher salt Pinch ground cinnamon Pinch cayenne pepper Instructions: Whisk together 2 tablespoons of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. Add the turkey and parsley and using your hands, gently mix until combined. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. Can be made 8 hours in advance and refrigerated. Heat the grill to high. Divide the mixture into 12 equal portions and roll into balls. Gently press down on the top of each patty to flatten slightly. Brush the patties on both sides with 2 tablespoons oil and season with salt and pepper. Grill the kofte until golden brown on both sides and cooked through, about 3 minutes per side. Whisk together the lemon juice and remaining 2 tablespoons of oil in a large bowl and season with salt and pepper. Add the spinach and toss to lightly coat the leaves in the dressing. Fill each pita with 3 of the patties, top with spinach, red onions and raita. Place a patty Transfer the spinach to a platter and arrange the kofte on top of the leaves. Top each patty with some of the raita. Stir together the yogurt, apple, salt, cinnamon and cayenne in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 54943,"Grilled Curried Pumpkin Burgers with Cucumber and Mint Raita 2 Family Size Tea Bags 2 quarts water
Sugar or sweetener, optional 1 cup nonfat Greek yogurt 1 teaspoon lime zest
Pinch cayenne pepper
Kosher salt
2 small Kirby cucumbers, unpeeled, finely diced
2 tablespoons minced fresh mint 6 ounces hearts of romaine leaves 1 cup fresh cilantro leaves 4 tablespoons vegetable oil, plus more for oiling the grill grates 1 cup finely diced yellow onion 2 cups finely diced yellow bell pepper 1 1/2 cups finely diced zucchini Kosher salt 1 tablespoon curry powder 1 tablespoon garam masala 1/2 teaspoon ground ginger 1 1/2 cups chickpeas, roughly chopped 3/4 cup canned pumpkin puree 1 cup plain breadcrumbs Freshly ground black pepper 4 hamburger buns 4 lime wedges, for serving Instructions: For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts.
For the raita: Whisk the yogurt, lime zest, cayenne and a pinch of salt together in a medium bowl until smooth. Whisk in enough water to make the yogurt barely pourable. Stir the cucumber and mint into the yogurt. Set aside.
For the burgers: Preheat a grill for cooking over medium-high heat. Cut the lettuce into thin strips and coarsely chop the cilantro leaves. Toss together in a small bowl and refrigerate until ready to serve.
Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until tender and browned, about 4 minutes. Add the bell peppers, zucchini and 1 teaspoon of salt and cook, stirring occasionally, until tender and beginning to brown, 3 to 5 minutes. Add the curry powder, garam masala, and ground ginger and cook, stirring, 1 minute more. Transfer to a plate and refrigerate for about 5 minutes to cool.
While the vegetables cool, stir together the chickpeas and pumpkin in a medium bowl. Add the cooled vegetables, breadcrumbs, 1 teaspoon salt and some pepper and stir with a rubber spatula until combined.
Divide the mixture into 4 equal portions and form each portion into a patty. Rub oil on the grill grates and place the patties on the grill. Grill 6 minutes on each side, then transfer to a plate.
Place a dollop of raita on the bottoms of the buns, then top with a patty, another dollop of the raita, some of the lettuce and cilantro mix and cover with the bun tops. Serve with lime wedges and iced tea. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 54944,"Paloma 2 ounces tequila blanco 1 ounce fresh grapefruit juice
1/2 ounce fresh orange juice
Splash of lime juice
1 1/2 ounces grapefruit soda, such as Jarritos Grapefruit slice, for garnish
Instructions: Mix together the tequila, grapefruit juice, orange juice and lime juice. Pour over ice in a cocktail glass. Add the soda on top and serve with a grapefruit slice garnish. ","[Tequila, Grapefruit Juice, Orange Juice]" 54945,"Chilean Sea Bass with Spicy Fruit Salsa 1 teaspoon chopped jalapeno or other hot pepper 1 small red onion, finely chopped 1 papaya, peeled, seeded and chopped 1 ripe mango, peeled, pitted and diced 1/2 cup fresh pineapple, peeled and chopped 1/2 lemon, juiced 1/2 lime, juiced 1 tablespoon honey 1/2 teaspoon chili powder 1 tablespoon chopped cilantro 1/4 cup olive oil or vegetable oil Pinch salt and pepper 1/4 cup olive oil 1 tablespoon chili powder 1 tablespoon ground cumin 1/2 tablespoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 teaspoon anise seed 1/2 teaspoon mustard seed, toasted in a dry saute pan for 1 minute 4 Chilean sea bass fillets, or whitefish of your choice Salt and pepper 1/4 cup flour, for coating Vegetable or canola oil, for saute Instructions: Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate. For the Spicy Paste: Combine the above ingredients to form a spicy paste. For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 54946,"Venison Chops with Pears, Chestnuts, and Port Wine-Vinegar Sauce 1 tablespoon unsalted butter 2 Bartlett pears, peeled and quartered 8 pearl onions, glazed with sugar 12 Grillotine cherries 4 fresh chestnuts, roasted and peeled 1 tablespoon chives, finely chopped 1 tablespoon butter 1/4 cup black trumpet mushrooms 1/4 cup Pied de Mouton mushrooms Salt and pepper 2 tablespoons olive oil Salt and cracked black pepper, to taste 4 venison chops (8 ounces) 2 tablespoons sherry vinegar 3 tablespoons port wine 2 tablespoons cherry juice 1 cup demi-glace Instructions: Heat butter in saute pan and caramelize the pears. Add the onions, cherries and chestnuts, saute and finish with chopped chives. Heat butter in another saute pan and cook the mushrooms and season with salt and pepper. Keep warm. Heat a large saute pan over high heat and add olive oil. Season the chops well and add to the pan. Cook 3 minutes on each side of the chop or until preferred doneness. Remove chops from pan and deglaze with 2 tablespoons sherry vinegar, 3 tablespoons port wine, and reduce for a minute. Add 2 tablespoons cherry juice and 1 cup demi-glace. Reduce until thick and then swirl in butter. Plate chops surrounded by the winter ragout and drizzled with sauce. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 54947,"Heart Pancakes 1 1/2 cups all-purpose flour 1 tablespoon baking powder
1 teaspoon fine sea salt
1 cup whole milk, plus a couple tablespoons more if the batter is too thick 1/2 cup sour cream
1 tablespoon vanilla bean paste or vanilla extract
1 large egg
4 tablespoons unsalted butter, melted
Nonstick cooking spray, for the griddle Blueberries, as needed, optional Instructions: In a large bowl, whisk together the flour, baking powder and salt. In another bowl, combine the milk, sour cream, vanilla bean paste and egg. Whisk together until smooth. Slowly pour the melted butter into the milk mixture while you continue to whisk. Make a well in the flour mixture and pour in the wet ingredients. Stir with a wooden spoon until the batter is smooth. At this point, if the batter seems too thick, stir in a few tablespoons of milk. Transfer the batter to a squeeze bottle. Heat a griddle over medium-high heat and spray with nonstick cooking spray. Pipe two 3-inch dollops of batter next to each other and just touching. Using a toothpick, drag the batter down to form the point of the heart. Add a few blueberries if using, gently pressing them into the batter. Continue with additional batter to make more pancakes. Wait until you see bubbles start to rise from the batter and peek underneath the pancakes to make sure they're uniformly golden brown. If so, flip! Continue cooking until the second side is golden brown. Continue with the remaining batter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 54948,"Yogurt-Berry Swirls with Pistachio Nuts 2 cups vanilla frozen yogurt 1 (10-ounce) bag frozen berries (raspberries, blackberries or strawberries), thawed 4 tablespoons shelled pistachio nuts Instructions: Soften yogurt by letting it sit out for a few minutes or by microwaving for 20 seconds. Heat a large nonstick saute pan over medium-high heat. Add the berries and saute until just starting to soften, but not hot throughout. Transfer frozen yogurt to a large bowl and pour over berries (with liquid from bag). Gently swirl berries into yogurt, without completing mixing in. Spoon mixture into bowls or tall glass and top with pistachio nuts (you can also refreeze the swirl before serving). ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1-pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto Instructions" 54949,"Rustic Raspberry Tart 1 1/4 cups all-purpose flour 2 tablespoons sugar 1/2 cup butter 3 tablespoons milk 5 tablespoons sugar 2 tablespoons all-purpose flour 1/4 teaspoon freshly grated lemon zest 9 ounces raspberries 2 tablespoons butter, melted 1 egg, beaten 1/2 teaspoon milk 2 tablespoons powdered confectioners' sugar Instructions: Crust: In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm. Filling: Preheat the oven to 400 degrees F. In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated. Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet. Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter. Mix egg and milk. Brush dough with mixture. Bake approximately 35 to 40 minutes, or until crust is golden brown. Let cool and dust with powdered sugar. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 54950,"Twisty Peanut Pasta Skillet 1/4 cup Jif? Creamy Reduced Fat Peanut Spread 1 (16 oz.) jar chunky salsa 1 1/2 teaspoons chili powder 1 1/2 teaspoons cumin 1 teaspoon garlic powder 1/4 cup water 1/2 pound dry rotelle or rotini pasta (2-1/2 cups dry), cooked according to package directions and drained 1/2 cup reduced-fat shredded Cheddar cheese Instructions: COMBINE peanut butter, salsa, chili powder, cumin, garlic powder and water in a 10-inch skillet over medium heat, stirring until well combined. STIR in cooked pasta. Garnish with cheese just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 54951,"Blanche's Miniature Cherry Muffins 1/4 cup butter, room temperature, plus more for greasing tin 1/2 cup brown sugar
1/2 cup granulated sugar
2 eggs yolks, well beaten
1 cup all-purpose flour
1/4 teaspoon baking powder
One 10-ounce jar maraschino cherries, drained, juices reserved
2 eggs whites, stiffly beaten
1/2 cup chopped pecans
Powdered sugar, for dusting
Instructions: Preheat the oven to 400 degrees F. Grease the cups of 2 mini-muffin tins and set aside. Cream the butter and brown and granulated sugars. Add the beaten egg yolks, flour, baking powder and 3 tablespoons of the cherry juice, blending well. Fold in the egg whites. Sprinkle 1/4 teaspoon of chopped pecans in the bottom of each muffin cup. Spoon in 2 teaspoons of batter, then place half a cherry in the center of the batter. Sprinkle a few pieces of chopped pecan on top of each muffin. Bake for 10 minutes, then remove from the tins and dust the muffins with powdered sugar while hot, so the sugar melts in. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 54952,"Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese 2 medium spaghetti squash, halved lengthwise 1 (14-ounce) can diced tomatoes 1/2 cup pimento-stuffed green olives, chopped 1 teaspoon dried oregano Salt and ground black pepper 2 tablespoons green olive brine (from the olive jar) 2 (6-ounce) cans chunk white tuna in water, drained String cheese 1/4 cup chopped fresh basil leaves Instructions: Arrange the spaghetti squash halves in the bottom of a slow cooker.