8 large collard green leaves One 1-gallon can stewed tomatoes
1 large or 2 medium sweet potatoes
2 cups medium-grain white or gold rice
1 pound smoked beef brisket, minced finely
One 6-ounce jar jalapeno jelly
1 cup heavy whipping cream
2 tablespoons jarred horseradish
1 cup sour cream
Lemon juice, to taste
Salt Instructions: Bring a large pot of water to a strong boil. Remove the woody stems from the collard greens using the tip of a sharp knife. Carefully lower the collard greens into the boiling water with a steamer basket or a long pair of tongs. Cook over high heat until the collards lose their starchy rigidity and become pliant, about 1 minute, then carefully remove from the water and lay on a paper-towel-lined plate. Allow the greens to cool before handling. Meanwhile, prepare a smoker or grill for indirect cooking at 225 degrees F. Drain the stewed tomatoes of their juice (reserve the juice) and add the tomatoes to a disposable aluminum pan. Place tomatoes in the smoker. Allow to smoke until the tomatoes acquire a savory smoky fragrance, about 1 hour. Remove the tomatoes. Puree the smoked tomatoes into a thick sauce in a blender. If the tomatoes are too thick, thin the puree with the reserved tomato juice. Keep warm. Fill a large pot with cold water. Mince the sweet potatoes into roughly 1/2-inch cubes. Add the sweet potatoes to the cold water. Bring to a boil over high heat. Cook until sweet potatoes can be easily pierced with a knife, about 20 minutes. Drain in a colander and let cool. Meanwhile, add 3 cups water to the rice in a saucepot. Bring to a boil, then cover and reduce to a simmer. Cook until rice is fluffy and the water has either cooked into the rice or evaporated off. Combine sweet potatoes, brisket, rice and jalapeno jelly in a large bowl. Whisk the heavy cream and horseradish into the sour cream in medium bowl. Season with a touch of lemon juice and salt. Keep cool. Assembly: On a clean cutting board, lay one blanched collard green on top of another, orienting them so that the stem seams do not line up and weaken the finished roll. Along the center line of the greens, add one quarter of the sweet potato filling mixture. Tightly roll the greens over the filling like a wide sleeping bag, then slice into 1-inch-wide pinwheels. Repeat with remaining greens and filling. Spread a 2-ounce ladle of the smoked tomato puree on a plate. Carefully transfer the rolls to the plate with a long spatula. Finish with a zig-zag drizzle of horseradish crema. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71803,"Shrimp in Garlic Pepperoni Sauce 1 1/2 cups extra-virgin olive oil 1 (16-ounce) pepperoni, 1/2-inch dice 1 head garlic, peeled and chopped 1 teaspoon adobo seasoning 1 teaspoon paprika 1 teaspoon cayenne 1 1/2 pounds (16 to 20 count) shrimp, peeled and deveined Crusty chewy bread, for sopping Instructions: In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 71804,"Pineapple Sundaes 4 ounces semisweet chocolate, chopped, or chocolate chips 1 stick unsalted butter, sliced 3/4 cup unsweetened cocoa powder 1 3/4 cups plus 2 tablespoons sugar 1 cup plus 2 tablespoons half-and-half 1 cup mascarpone cheese, at room temperature 1 store-bought pound cake, cut into 6 to 8 thick slices 2 teaspoons vegetable oil 1 fresh pineapple, peeled, cored and cut into wedges Shredded coconut, toasted, and/or peanuts, for garnish (optional) Instructions: Combine the chocolate and butter in a microwave-safe bowl. Heat at 50 percent power for 2 minutes; stir, then microwave at 30-second intervals until completely melted. Whisk in the cocoa and 1 3/4 cups sugar until smooth. Microwave the mixture on full power for 5 minutes, stopping to whisk occasionally. (Don't worry if the mixture looks grainy; continue to cook and whisk until smooth.) Add 1 cup half-and-half and microwave on full power until smooth and slightly fudgy, 2 minutes. Transfer to a thermos to keep warm. Fold the remaining 2 tablespoons half-and-half and 2 tablespoons sugar into the mascarpone in a bowl; cover and refrigerate. Preheat a grill to medium. Brush the cake slices lightly with oil and grill for 1 to 2 minutes per side. Brush the pineapple lightly with oil and grill until marked, about 1 minute per side. Top the cake with pineapple, a scoop of mascarpone cream and hot fudge. Garnish with coconut and/or nuts, if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 71805,"Roasted Tomato and Butter Bean Toasts 8 ounces large jarred or canned butter beans, drained and rinsed 24 cherry tomatoes, each stabbed with a knife (so they don\u2019t pop in the oven)
1/2 cup extra-virgin olive oil, divided
3 cloves garlic, 2 thinly sliced and 1 peeled and left whole
Flaky sea salt and freshly ground black pepper
2 tablespoons fresh sage leaves, thinly sliced
1 tablespoon vegan Worcestershire sauce (no anchovies)
12 slices baguette
Chives, cut into 1-inch pieces, for serving
Instructions: Preheat the oven to 350 degrees F. Arrange the butter beans on one side of a baking dish and the tomatoes on the other side. Drizzle with 2 tablespoons olive oil, the 2 sliced garlic cloves and a sprinkle of sea salt all over.
Sprinkle the sage only over the butterbeans and drizzle the Worcestershire sauce only over the tomatoes. Toss each section individually with a couple of spoons and keep separate, to keep the flavors separate.
Bake until the butter beans start to turn golden and the cherry tomatoes are soft and roasted, about 15 minutes. Remove from the oven.
Meanwhile, put the slices of baguette on a baking sheet, drizzle each with 1/2 tablespoon olive oil and toast in the oven until golden, about 12 minutes. Then remove to cool.
When the toasts are cool, rub one side of each with the remaining whole garlic clove.
To assemble, lay some of the butter beans (about 4) on each toast, pressing down gently with a fork to slightly crush so they do not roll around. Arrange 2 roasted tomatoes on top and garnish with a few chives. Arrange on a serving plate and eat! ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 71806,"Fish and Chips 1 cup white flour 1/2 teaspoon baking powder Salt and freshly ground black pepper 3 egg yolks 1 cup water, or enough as needed to create correct consistency for dipping fillets Canola oil 4 to 6 large potatoes, peeled and cut in batonnets 6 (6 to 8-ounce) tilapia fillets, sliced in 1/2 lengthwise into 12 strips Malt vinegar, as an accompanying condiment Instructions: Combine the flour and baking powder in a mixing bowl and season with salt and pepper. Beat egg yolks with a small amount of the water in a small bowl (a 2 cup glass measuring pitcher works great for this). Whisk the egg mixture a little at a time into the flour and add additional water, as necessary, to achieve a smooth consistency for the batter. Heat the canola oil in a deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for potatoes and fish or similar foods. Fry potatoes in deep-fryer until golden brown and drain on paper towels. Season with salt. Dip tilapia into batter, deep-fry until golden brown and transfer to paper towels to drain. Serve with malt vinegar or your choice of condiments. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71807,"Red Rice Salad 1 tablespoon whole-grain mustard 2 tablespoons Champagne vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 oranges
1 Persian cucumber, sliced
1 bulb fennel, halved and thinly shaved 1 small head radicchio, quartered and thinly sliced 1 cup red rice, cooked according to package directions and cooled (about 2 cups)
1/4 cup fresh basil leaves, torn
Instructions: In a large bowl, whisk together the mustard, vinegar, olive oil and salt. Using a paring knife, cut off the top and bottom of the oranges. Set each orange on an end and cut away the peel and pith, working top to bottom. Then cut along the membranes to free the segments. Add the segments to the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes. Add the cucumber, fennel, radicchio, rice and basil to the bowl. Toss to combine. Cover and refrigerate for 1 hour to let the flavors marry. Let sit at room temperature for 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 71808,"Smooth White Grape Gazpacho 2 1/2 cups seedless white grapes, plus more finely chopped or sliced, for garnish 1 cup regular soy milk, chilled 1/2 cup blanched slivered almonds 2 scallions, white and green parts, chopped, plus more thinly sliced, for garnish 1 lime, juiced Kosher salt and freshly cracked black pepper Instructions: Put the soy milk and almonds in the jar of a blender and puree until very smooth, about 2 to 3 minutes. With the motor running, slowly add the grapes, scallions and lime juice; season with salt and pepper and puree until well blended. To serve, pour into a small bowls and garnish with chopped or sliced grapes and sliced scallions. Note: Gazpacho can be served immediately but is even better if refrigerated until very cold. Stir well before serving. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 71809,"Peach Cobbler 2 cups peach juice 1 heaping tablespoon cornstarch 2 cups sugar 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg Kosher salt 4 tablespoons unsalted butter, at room temperature, plus 8 tablespoons unsalted butter, melted 1 1/2 teaspoons pure vanilla extract 4 cups chopped peaches or other stone fruit (plums, apricots) or apples 1 1/2 cups whole milk or cream, at room temperature 1 large egg 2 cups plus 2 tablespoons all-purpose flour 1 tablespoon baking powder Whipped cream or ice cream, for serving Instructions: Preheat the oven to 350 degrees F. In a medium bowl, combine about 1/2 cup of the peach juice with the cornstarch and whisk until smooth. Pour in the remaining peach juice and whisk to blend. Transfer the mixture to a small saucepan and heat over medium heat. Add 1/2 cup of the sugar, 1 teaspoon of the cinnamon, the ginger, nutmeg and a pinch of salt. Cook, whisking, until the sugar dissolves and the mixture thickens, 3 to 4 minutes. Remove from the heat. Add the room temperature butter and stir until melted. Pour into a medium heatproof bowl and combine with the chopped peaches. Add 1/2 teaspoon of the vanilla and gently toss to combine. Transfer to a 9-by-13-inch baking dish. In a large bowl, whisk together the milk, egg, remaining 1 1/2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla and a pinch of salt. Add the flour and baking powder and gently whisk until incorporated, then gently whisk in the melted butter until combined. Pour the batter over the fruit and peach juice mixture. Don't overfill the dish\u2014leave room for the cobbler batter to rise, about 1/2 inch. Bake until golden blonde on top, 30 to 35 minutes, then rotate the baking dish, raise the oven temperature to 400 degrees, and bake until the top of the cobbler is golden brown, 5 to 8 more minutes. Let cool on a cooling rack and serve with whipped cream or ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]

" 71810,"Jay's Potato-Crusted Fish with Mango Salsa 1 ripe mango, diced 1 jalapeno pepper, seeded and minced 1 small red onion, chopped Juice of 1 lime 2 tablespoons chopped fresh cilantro, plus more for garnish Kosher salt 2 tablespoons extra-virgin olive oil 1 cup instant mashed potatoes Finely grated zest of 1 lime 1 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 large eggs 1 cup all-purpose flour 4 6 -ounce skinless striped bass fillets Vegetable oil, for frying Instructions: Make the salsa: Mix the mango, jalapeno, onion, lime juice, cilantro and 1 teaspoon salt in a bowl; fold in the olive oil. Prepare the fish: Mix the instant potatoes, lime zest, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish. Beat the eggs in another dish. Season the flour with salt and black pepper in a third dish. Dredge each fish fillet in the seasoned flour, dip in the eggs, then coat completely with the potato mixture. Place a large nonstick skillet over medium-high heat. Add about 1/2 inch of vegetable oil. When the oil is hot, place the fish curved-side down in the pan; cook until golden brown and crisp, 3 to 4 minutes. Turn and cook until golden on the other side, about 3 more minutes. Top with the salsa and more cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 71811,"Grilled Portobello Burger 7 plum tomatoes, seeded and diced 1/2 cup diced red onion 2 red peppers, grilled, seeds removed 1 cup crumbled feta cheese 1 tablespoon red wine vinegar 1 tablespoon cracked black pepper, or to taste 1 1/2 tablespoons freshly chopped oregano leaves 3 tablespoons extra-virgin olive oil 2 tablespoons minced garlic 1 tablespoon salt, or to taste 1 tablespoon pepper, or to taste 7 portobello mushroom caps, stems and gills removed 7 sourdough rolls, split in 1/2 2 cups spring mix greens Instructions: Preheat the grill 350 degrees F. In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside. In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 71812,"Braised Short Ribs 6 (9-ounce) beef short ribs Kosher salt and freshly ground black pepper
1 cup all-purpose flour
3 tablespoons canola oil
3 tablespoons tomato paste
6 garlic cloves, smashed
1 1/2 cups chopped canned plum tomatoes
2 cups chicken stock
2 cups beef stock
6 carrots, cut into 3 pieces each
1 pound small potatoes (red, yellow or a combo)
Instructions: Season short ribs with salt and pepper on both sides. Dredge in flour, shake off excess and set aside. Set a pressure cooker or multi-cooker to medium heat. Add canola oil. Sear beef on all sides until brown, about 10 minutes total. To the pressure cooker, add the tomato paste, garlic, chopped tomatoes, chicken and beef stocks, carrots, and potatoes. Cover, lock on the lid and cook for 45 to 50 minutes. Release the steam from the cooker following the manufacturer's instructions, then remove the fork-tender beef and vegetables to a serving dish. Spoon the cooking broth over the top and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 71813,"Baked Pumpkin and Cream Pasta 1 1/2 pounds pumpkin or butternut squash, diced or sliced Olive oil cooking spray Salt and pepper Freshly grated nutmeg 1 cup chicken stock 3/4 cup heavy cream 1 cup grated Parmigiano-Reggiano 2 tablespoons EVOO 2 cloves garlic, chopped 1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced 1 pound penne or fusilli Instructions: Preheat oven to 400 degrees F. Arrange the squash on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes. Puree in a food processor with the stock (or mash with the stock. Simmer the puree with the cream to thicken a bit; add half the cheese. In a skillet heat EVOO, 2 turns of the pan, over medium heat. Add the garlic and stir for 1 to 2 minutes. Add the kale and wilt. Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining. Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese. Cool and store. Bring the pasta to room temperature to bake. Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 71814,"Summer Couscous Salad 1 cup pearl couscous 1 small red onion
1/4 cup olive oil Kosher salt and freshly ground black pepper
1 zucchini, cut into strips
1/4 cup lemon juice
2 tablespoons fresh parsley
1 teaspoon white wine vinegar
1 cup arugula
1 (8-ounce) package goat cheese, chilled and crumbled
Instructions: Cook the pearl couscous according to the package instructions and set aside. Preheat the oven broiler. Cut thin rings of the onion and cook in a skillet in 2 tablespoons of the olive oil over medium heat until caramelized, about 20 minutes. Toss the other 2 tablespoons of olive oil and a pinch of salt and freshly ground black pepper with the zucchini on a baking sheet and broil for about 5 minutes until cooked through and charred slightly. Add the zucchini and onion to the cooked couscous. Next, add in the lemon juice, parsley, white wine vinegar, arugula, goat cheese and some salt and pepper and toss to fully combine. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 71815,"Turkey Tortilla Soup 2 tablespoons vegetable oil 1 tablespoon chili powder 2 cloves garlic, thinly sliced 1 medium onion, chopped 1 chipotle cl in adobo sauce, minced Kosher salt 4 cups homemade turkey stock or low-sodium chicken broth One 15-ounce can diced tomatoes 2 cups corn tortilla chips, broken into bite-size pieces 1 cup corn kernels, fresh or thawed frozen 2 cups shredded cooked turkey Juice from 2 limes 1/4 cup shredded Mexican blend cheese 1/2 cup fresh cilantro leaves 1 small avocado, diced, optional Instructions: Heat the oil in a large saucepan over medium heat. Add the chili powder, garlic, onion, chipotle and 1 teaspoon salt and cook, stirring, until the onion softens, about 5 minutes. Add the turkey stock, tomatoes, 1/2 cup water and half the tortilla chips; bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the soup has reduced slightly, about 25 minutes. Add the corn and cook for 5 minutes. Remove from the heat and stir in the turkey and lime juice. Adjust the seasoning with salt, if needed. Divide the soup among 4 bowls. Top with the cheese, cilantro, the remaining tortilla chips and avocado, if using. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 71816,"Fennel and Citrus Salad 2 fennel bulbs 2 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
Salt and pepper Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 cup chopped dates
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 medium red cl, such as Fresno or cayenne, thinly sliced
2 oranges, peels and pith cut off and segments cut free 1 grapefruit, peel and pith cut off and segments cut free 2 tablespoons chopped pistachios
Instructions: Using a sharp knife or mandoline, slice the fennel as thinly as possible, then soak in ice water to crisp up, about 5 minutes. Strain and dry well. In a large mixing bowl, whisk together the vinegar, mustard and some salt and pepper, then whisk in the olive oil to create a vinaigrette. Add the dates, basil, cilantro, mint and cl to the vinaigrette. Then add the orange and grapefruit segments and the fennel; toss well. Divide the salad among 4 serving plates and garnish with the pistachios. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 71817,"Gobble-Tini 1.25 oz. Smirnoff Cranberry Vodka .25 oz. raspberry liqueur .5 oz. cranberry juice Instructions: Fill shaker with ice Add Smirnoff Cranberry Vodka, raspberry liqueur, and cranberry juice Shake Strain into a martini glass Garnish with 3 cranberries on a stick ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 71818,"Pickled Cauliflower and Red Onion 1/2 small head cauliflower, cut into bite-size florets 1 small red onion, sliced 1/4 inch thick 1 clove garlic, thinly sliced 3/4 cup red wine vinegar 3/4 cup distilled white vinegar 2 tablespoons sugar Kosher salt 1 teaspoon coriander seeds 1 wide strip lemon zest Instructions: Bring a medium pot of water to a boil. Add the cauliflower and cook until crisp-tender, about 2 minutes. Drain and rinse under cold water until cool. Pack the cauliflower, onion and garlic into a 1-quart jar. Make the brine: Combine the red wine vinegar, distilled white vinegar, 3/4 cup water, the sugar, 1 1/2 teaspoons salt, the coriander seeds and lemon zest in a small saucepan and bring to a boil. Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 71819,"Snappy Sugar Cookies 3 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 8 ounces (2 sticks) unsalted butter, softened 1 2/3 cups sugar 2 large eggs, at room temperature 2 teaspoons pure vanilla extract Royal Icing Cookie Paint, recipe follows 3 large egg whites, at room temperature* 1 pound (1 box) confectioners' sugar Instructions: In a medium bowl, sift the flour, baking powder, and salt. Whisk to evenly combine. In a large bowl, using a handheld mixer, or in the bowl of a stand mixer, using the paddle attachment, cream the butter and sugar until light and fluffy, stopping the mixer once or twice to scrape down the bowl with a rubber spatula. Add the eggs, 1 at a time, beating after each until thoroughly incorporated. Add the vanilla. Scrape the bowl again and mix for a few more seconds. On low speed, add 1/2 the dry ingredients. Beat until combined. Add the remaining dry ingredients and beat just until the flour is completely absorbed into the dough. Turn the dough onto the table, gather it together, and knead gently into a smooth mass. Form it into a log and divide into 3 even parts. Flatten each section into a patty about 1/2-inch thick and cover each with plastic wrap. Chill until firm, at least 2 hours or up to 3 days. The dough may also be frozen for up to 1 month. Preheat oven to 350 degrees. Let the dough sit at room temperature, still covered, for about 20 minutes to soften slightly. On a lightly floured surface, roll the dough to slightly more than 1/8-inch thick. Cut out shapes with cookie cutters, as close together as possible, and use a palate knife or metal spatula to transfer to ungreased baking sheets, placing them about 1-inch apart. Repeat with the remaining pieces of dough. Press the scraps together, roll them out, and cut, always brushing off any excess flour, until all used up. Bake cookies for about 17 minutes, or until the edges begin to turn golden. Let sit for 5 minutes, then transfer to wire racks to cool completely. In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed. Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites. After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium. Beat until the mixer thickens and stiffens, about 3 minutes. STORING ICING: Keep Royal Icing in an airtight container. To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap. Royal Icing will keep refrigerated for up to 2 days. Before reusing, lightly beat with a whisk or fork. Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71820,"Poached Salmon 3 cups vegetable stock 1 cup dry white wine, such as Sauvignon Blanc
2 sprigs fresh thyme
2 cloves garlic, smashed
1 shallot, sliced
1 lemon, zested Two 6-ounce pieces skin-on salmon Kosher salt and freshly ground black pepper
Arugula salad, for serving
Lemon slices, for serving Olive oil, for drizzling Instructions: Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes. Serve with an arugula salad, lemon slices and olive oil drizzled on top. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 71821,"Pesto Bruschetta on Garlic Crostini 2 cups fresh basil leaves 2 large minced garlic cloves 1/2 cup freshly grated Parmesan cheese 2 T. freshly grated Pecorino Romano cheese 1/4 cup pine nuts 1/2 cup extra virgin olive oil Kosher salt and cracked black pepper
1 baguette sliced at a 45-degree angle about 1/2-inch thick 1/4 cup extra-virgin olive oil 2 cloves of garlic, sliced lengthwise Fresh mozzarella, thinly sliced 1 basket grape tomatoes, halved lengthwise Instructions: Preheat oven to 400 degrees F. Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper. Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and halve cherry tomatoes lengthwise. Top crostini with pesto spread, fresh mozzarella and grape tomato slice. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 71822,"Mango Smoothie with Turmeric 1/2 cup raw cashews, soaked in a cup of water for 4 to 6 hours 2 cups frozen mango (one 284 g package) 1 frozen banana 3/4 cup freshly squeezed orange juice 1/2 cup coconut water or water, plus more if needed for desired consistency 2 teaspoons peeled and chopped fresh turmeric 1 teaspoon peeled and chopped fresh ginger, optional 1 to 2 tablespoons raw honey 1 tablespoon pure vanilla extract Instructions: Drain and rinse the cashews. Blend them with the mango, banana, orange juice, coconut water, turmeric, ginger if using, honey and vanilla in a blender on high speed until completely smooth and creamy. (Add more coconut water if you prefer a thinner consistency.) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 71823,"Sirloin Steak with Bearnaise Sauce 1 1/2 lbs. boneless sirloin steak, 1-inch thick kosher salt freshly ground black pepper 1 cup dry white wine such as Chardonnay 2 Tbs. white wine vinegar 1 small shallot, minced 1 Tbs. olive oil 6 Tbs. unsalted butter (1 Tbs. set aside and the remaining 5 Tbs. cut into small pieces and chilled) 2 Tbs. finely chopped fresh tarragon Instructions: Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Rioja]" 71824,"Matcha Roast Chicken with Leeks 6 tablespoons unsalted butter, at room temperature 1 tablespoon matcha tea powder, such as Kenko or The Republic of Tea, sifted
Salt and freshly ground black pepper One 3- to 3 1/2-pound whole chicken 4 1/4 pounds large leeks (about 5) 2 tablespoons olive oil 6 cloves garlic, smashed flat 2 teaspoons finely chopped flat-leaf parsley Instructions: Preheat the oven to 475 degrees F. Place the butter in a bowl and mash with a fork until smooth. Add the matcha and 1 teaspoon salt and stir until evenly combined. Slide your forefinger gently under the skin of the chicken and loosen it from the breasts and thighs. Using a spoon, stuff scoops of matcha butter underneath the skin of the breasts and thighs and press it so it spreads out evenly. Take any remaining matcha butter from the bowl (or that doesn't get underneath the skin), and rub it all over the outside of the chicken. Sprinkle the chicken generously with more salt and pepper. Peel off the outer layers of each leek until you have at least 8 inches of white and light green parts to each. Roughly chop enough tough green parts to make a handful, then trim off and discard the rest. Cut the white and light green leeks crosswise into 1-inch-thick rounds and rinse thoroughly to remove any dirt on them. Place the leek rounds and olive oil in a bowl, sprinkle with salt and pepper and toss gently to coat. Arrange the rounds on a rimmed baking sheet flat-side down so they form a \bed\ for the chicken. Stuff the chopped greens inside the chicken along with the garlic. Tie the legs together with kitchen twine and place the chicken on the bed of leeks.
Bake the chicken for 20 minutes, then reduce the oven temperature to 400 degrees F and continue baking until the chicken is golden brown, the skin is crisp and an instant-read thermometer inserted into the thigh reads 160 degrees F, about 1 hour. Remove the baking sheet from the oven and let the chicken rest for 10 minutes. Transfer the chicken to a cutting board and cut into serving pieces. Scrape the leeks and pan juices into a bowl and toss together until evenly coated. Transfer the leeks to a serving platter and arrange the chicken on top of the vegetables. Spoon any pan juices over the chicken and sprinkle with the parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 71825,"Les Oeufs Jeannette 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic cloves 2 tablespoons chopped fresh parsley leaves 2 to 3 tablespoons whole milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 1 tablespoon water Dash salt and freshly ground black pepper Instructions: To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 71826,"Asian Grilled Salmon 1 side fresh salmon, boned but skin on (about 3 pounds) 2 tablespoons Dijon mustard 3 tablespoons good soy sauce 6 tablespoons good olive oil 1/2 teaspoon minced garlic Instructions: Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits. Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 71827,"Zucchini Fry Nachos Nonstick cooking spray 1/2 cup all-purpose flour Kosher salt 3 large eggs, beaten 2 1/2 cups panko breadcrumbs (See Cook's Note) 1 pound zucchini (2 to 3 small to medium zucchini), cut into 1/4-inch-thick rounds 1 1/2 cups shredded Mexican-blend cheese (about 4.5 ounces) 1/4 cup sliced pickled jalapenos 1/2 cup sour cream 1 cup pico de gallo or salsa 1 small avocado, diced 1 radish, thinly sliced A small handful cilantro leaves and tender stems
A small handful cilantro leaves and tender stems 1 lime, quartered Instructions: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs and 3/4 teaspoon salt in a third large plastic bag. Add about a half of the zucchini rounds to the flour, and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Lower the oven to 350 degrees F and let the baking sheet cool for a few minutes. Remove the rack from one of the baking sheets and line the baking sheet with foil. Slide the baked zucchini onto the baking sheet and scatter the cheese and jalapenos on top. Bake until the cheese melts, about 10 minutes. Thin the sour cream out with a little water, until it's pourable, and drizzle over the nachos. Then garnish with the pico de gallo, avocado, radish and cilantro. Serve with lime on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 71828,"QA V1.0.113 2 honey hams 3 hot dogs 4 buns 1 turkey Instructions: kill skin pluck boil ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Wine]" 71829,"Ceviche About 1 (2-ounce) fresh piece octopus, diced into small pieces About 1 (2-ounce) fresh piece sole, diced into small pieces 1/2 onion, diced 1 Peruvian aji pepper, julienned Dash sea salt Dash freshly ground black pepper 1 cup Peruvian lime juice Instructions: Place the fish pieces into a medium bowl. Add the onions and peppers and toss with the sea salt and pepper. Pour in the lime juice, give it a quick stir and consider yourself a Porteno! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 71830,"Prairie Gasada 4 rib-eye steaks Grapeseed oil Steak seasoning, to taste 1 cup chopped onion 1/4 cup chopped garlic 1/4 cup jalapeno pepper, seeds removed 1/2 cup chopped red bell pepper 8 tomatoes 3 tablespoons fresh ground cumin Instructions: Marinate steaks with oil and seasoning, sear on both sides until medium rare. Preheat 10-inch Dutch oven on open fire. Meanwhile, saute onions, garlic, jalapenos, and red peppers in Dutch oven with oil. Cut steaks in bite size pieces and add with the tomatoes and remaining seasoning. Cook with coals on top and bottom for at least 1 1/2 hours. Check every 15 minutes to make sure there is enough liquid. May have to add water or your favorite liquid. The longer you let simmer the more tender it will be. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 71831,"Tomato Sauce 5 cups whole San Marzano tomatoes, plus the liquid from the can 1/2 cup diced yellow onion
1/2 cup extra-virgin olive oil
8 cloves garlic
2 tablespoons fresh basil, chopped
2 tablespoons fresh oregano, chopped
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons grapeseed oil
3 cups diced San Marzano tomatoes
Instructions: Combine the whole tomatoes, onion, olive oil, 4 cloves of the garlic, the basil, oregano, salt and pepper in a 2-gallon container or large pot and puree with an immersion blender until smooth. Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium, add the grapeseed oil and the remaining 4 cloves garlic and quickly saute. Add the diced tomatoes and saute for 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and then remove from the heat. Bring back to a simmer when you are ready to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 71832,"Lamb Ravioli with a Rosemary Cream Sauce 1 pound ground lamb 2 eggs 1/4 cup bread crumbs 2 teaspoons salt 1/4 cup Parmigiano-Reggiano 2 cups all-purpose flour 2 teaspoons salt 3 eggs 1 tablespoon butter Rosemary Cream Sauce, recipe follows 1 tablespoon chopped fresh rosemary leaves 2 tablespoons butter 2 cups heavy cream 1/2 cup seasoned stock Instructions: Filling: In a large skillet over medium-high heat, saute lamb until fully cooked through. Cool slightly and mix in all the remaining ingredients. Set aside. Dough: Place the flour in a bowl large enough to mix the dough. Add salt and mix to combine. Make a well in the center of the flour to hold eggs. Add eggs, and with a fork, whip the eggs and slowly incorporate flour. When dough begins to form, work it together with your hands. Kneed dough until it is smooth. Let dough rest for about 10 minutes and then roll it out to the second thinnest setting on a pasta machine. Lay the pasta out flat and spoon a small amount of filling down the center of the pasta, about 1/2-inch apart. Lay another piece of pasta on top and press down to seal in the filling. Cut into individual ravioli and press the edges with the tines of a fork to seal. Bring a large pot of boiling, salted water to a boil. Boil the ravioli until they float, about 3 minutes. Drain the ravioli well. Add the blanched ravioli to the Rosemary Cream Sauce and cook until smooth and velvety. Garnish with shaved Montasio cheese and a sprig of rosemary, if desired. In a large skillet, saute the rosemary in butter until fragrant. Add cream and stock and bring to a simmer; heat through and let the flavors infuse. Add blanched ravioli and cook until smooth and velvety. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 71833,"Marinated Tuna 1/4 cup picholine olive brine 1/3 cup freshly squeezed Meyer lemon juice 1 pound sushi-quality yellow fin tuna, thinly sliced across the grain 3 ounces (about 18) picholine olives, pitted and slivered Freshly ground black pepper 1 bulb fennel, thinly sliced 2 Meyer lemons, zested Instructions: In a glass baking dish or a wide, shallow, nonreactive bowl, mix together olive brine and lemon juice. Gently toss in tuna slices and olive slivers. Cover and refrigerate for 2 hours, occasionally moving tuna slices around gently in marinade to ensure that slices cure evenly. Just before serving, strain the tuna slices from marinade. Divide tuna between 4 to 6 appetizer plates. Spoon a little marinade (with olive slivers) over the tuna. Grind black pepper, to taste, over each serving. Garnish with fennel and lemon zest, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 71834,"Brissin Clam Fritters 1 tablespoon canola oil 6 sprigs fresh thyme 1/2 whole jalapeno, seeds removed and roughly chopped 6 cloves garlic, smashed 1 lemon, quartered lengthwise 1/2 cup white wine 1/2 teaspoon red cl flakes 2 tablespoons unsalted butter 3 pounds local littleneck or steamer clams, scrubbed, or 2 (15-ounce) cans baby clams 1 tablespoon butter 1/2 red bell pepper, 1/4-inch diced 1/4 cup finely chopped onion 1 teaspoon minced jalapeno 2 cloves garlic, minced 2 tablespoons minced Italian parsley, divided 1 cup all-purpose flour 1/2 cup cornmeal 2 teaspoons kosher salt, divided 1 teaspoon freshly cracked black pepper 1/2 teaspoon baking powder 3/4 cup room temperature beer, such as pale ale 2 egg yolks 1/2 to 1 cup reserved clam broth 1 1/2 cups canola oil Lemon wedges, for garnish Fritter Dipper Sauce, for serving, recipe follows 1 egg yolk 2 tablespoons white wine vinegar 1 teaspoon prepared horseradish 1/4 teaspoon salt 1 cup extra-virgin olive oil 1 tablespoon capers 1/2 lemon, zested 1 teaspoon freshly ground black pepper 2 tablespoons roughly chopped fresh Italian parsley Instructions: For the clams: In a large pot over high heat, add the oil and when hot, add the thyme, jalapeno, garlic, and lemon. Cook for 1 minute, and then add the white wine, red cl flakes, and butter. Bring this mixture to a boil and then add the clams. Cover and reduce heat to medium-low and steam for 10 to 15 minutes. Remove the clams and strain over a bowl, reserving the cooking liquid. When clams are cool enough to handle, remove from their shells and chop. Guy's tip: If using canned baby clams, build the clam liquid the same as above and then add the baby clams and 1/3 cup of the can liquid into the broth, turn off heat and let sit 15 minutes. No need to chop these! For the fritter batter: In a medium saute pan over medium-high heat, add the butter and, when melted, add the red bell pepper, onions, and jalapenos. Saute for 3 to 4 minutes, and then add the garlic and 1 tablespoon of the parsley and cook for 1 minute more. Remove to a plate to cool. In a large bowl, add the flour, cornmeal, 1 teaspoon salt, pepper, and baking powder. Mix well. Make a well in the center and add the beer and the egg yolks, and fold together with a rubber spatula until well combined. Add in the cooled vegetable mixture, the chopped clams, and 1/2 cup to 1 cup of the reserved, strained cooking broth. You are looking for the consistency of pancake batter. In a large skillet over high heat, add the canola oil and when hot (200 degrees F) add the fritter batter in 1/3 cup amounts, careful not to crowd. Be cautious, these pop sometimes, splattering hot oil. Cook for 4 to 5 minutes, gently turn over and cook for an additional 3 to 4 minutes. Remove to a paper towel-lined plate, sprinkle with reserved salt and repeat. Can be held warm in a 275 degrees F oven for 15 minutes. Serve with lemon wedges, the remaining 1 tablespoon minced parsley, and the Fritter Dipper Sauce. In the small bowl of a food processor fitted with the bottom blade, add the egg yolk, vinegar, horseradish, and salt and pulse to combine. With the motor running, very slowly add in the olive oil in a fine stream. Once mayonnaise is created, add the remaining ingredients, and adjust seasoning if needed. Guy's Tip: If you have time, cover and refrigerate for 30 minutes allow flavors to marry. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 71835,"White Peppermint Snowballs 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury) 1/2 teaspoon peppermint extract (recommended: McCormick) 1/3 cup crushed peppermint candies, plus more for garnishing 1 cup powdered sugar, divided 1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury) 1/2 cup all-purpose flour 1/2 teaspoon peppermint extract (recommended: McCormick) 1/2 teaspoon red food coloring Instructions: Preheat the oven to 350 degrees F. Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar. Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks. Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve. As the cookies cool, they will flatten slightly. Preheat the oven to 375 degrees F. Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended. Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter. To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 71836,"Eggs in Purgatory With Salami 2 tablespoons extra-virgin olive oil 2 cloves garlic, smashed 4 ounces deli-sliced salami, roughly chopped 1 medium onion, halved and thinly sliced 1 Italian green frying pepper, thinly sliced 1 small yellow bell pepper, thinly sliced 1/2 teaspoon red pepper flakes 1 cup tomato puree or marinara sauce 1/4 cup fresh parsley leaves 8 large eggs 2 tablespoons grated pecorino romano or parmesan cheese Crusty bread, for serving Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden brown, about 3 minutes. Remove the garlic with a slotted spoon and discard. Increase the heat to high and add the salami, onion, peppers and red pepper flakes. Cook, stirring, until the salami starts to brown, about 5 minutes. Add the tomato puree and 1/2 cup water and cook until the vegetables are tender, about 5 minutes. Reduce the heat to medium. Scatter the parsley leaves into the skillet. Make 4 indentations in the pepper mixture for the eggs. Break 2 eggs into a small bowl, then pour both into one of the indentations. Repeat with the remaining eggs. Sprinkle with the grated cheese. Cover and cook until the whites are set and the yolks are cooked to desired doneness. Serve with the bread. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 71837,"Nancy's Meatloaf 5 pounds ground beef 4 eggs 1 large package stuffing mix 1 tablespoon grated garlic 1 cup chopped onion One 20-ounce can tomato juice 2 tablespoons freshly ground black pepper 2 tablespoons salt 1 cup ketchup Instructions: Preheat the oven to 350 degrees F. Mix all ingredients except ketchup together in a large bowl until just combined. With your hands, form 20 individual football-shaped loaves. Place loaves in a large cake pan or baking sheet. Spread a layer of ketchup, as thick as desired, over each loaf. Bake for 45 minutes to 1 hour, until fully cooked through. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 71838,"Instant Pot Butter Chicken 1 stick (8 tablespoons) cultured or unsalted butter 2 tablespoons finely grated fresh ginger 4 teaspoons fenugreek leaves
4 teaspoons fenugreek seeds 4 teaspoons garam masala 6 cloves garlic, chopped 5 green cardamom pods 1 large onion, sliced 1 serrano cl, stemmed and split lengthwise One 3-inch cinnamon stick Kosher salt 1/4 cup tomato paste One 28-ounce can peeled whole tomatoes 2 pounds boneless, skinless chicken thighs 1/2 cup heavy cream Chopped fresh cilantro, steamed basmati rice and naan, for serving
Instructions: Set a 6-quart Instant Pot? to high saute and melt 4 tablespoons of the butter (see Cook's Note). Add the ginger, fenugreek leaves, fenugreek seeds, garam masala, garlic, cardamom, onion, serrano, cinnamon stick and 1 tablespoon salt and cook, stirring occasionally, until the onions are tender and beginning to brown, 8 to 10 minutes. Stir in the tomato paste and cook, stirring frequently and scraping the bottom of the pot so that it doesn't burn, until it turns a brick red. Deglaze with 3 cups water and stir to combine. Add the tomatoes and layer the chicken on top. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
Remove the cinnamon stick and discard. Transfer the chicken to a plate, cover loosely with foil and set aside until ready to serve.
Set the pot to high saute and continue to cook the sauce, stirring occasionally, until reduced by half, 25 to 30 minutes. Turn off the pot and puree the sauce with an immersion blender. (Or transfer to a blender, let cool a few minutes and puree until completely smooth.) Add the cream and remaining 4 tablespoons butter and continue to blend until the butter is melted and the mixture is smooth and creamy and no streaks of cream remain.
Cut the chicken into 1-inch pieces and stir into the sauce. Let sit until heated through, about 5 minutes. Serve the chicken and sauce topped with cilantro over steamed basmati rice and naan alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71839,"Herb Crusted Salmon with Sweet Corn and Mushrooms 1 1/2 cups frozen organic corn kernels 1 (4.5-ounce) jar sliced mushrooms 2 tablespoons chopped pimentos 1/2 teaspoon crushed garlic 1 tablespoon chopped fresh flat-leaf parsley 3 tablespoons herbs de Provence, divided 1 tablespoon balsamic vinegar 1 pound salmon fillet 2 teaspoons extra-virgin olive oil Instructions: Preheat oven to 350 degrees F. Lightly spray a baking sheet with olive oil cooking spray; set aside. In a microwave-safe bowl, combine corn, mushrooms, pimentos, garlic, parsley, 1 teaspoon herbs, and vinegar. Mix thoroughly and set aside. Cut salmon into 4 serving portions. Sprinkle remaining herbs on a plate. Use a pastry brush to brush salmon with olive oil. Coat salmon with herbs and place fillets on prepared baking sheet. Bake in preheated oven for 22 to 26 minutes. Cover corn mixture and heat in microwave on HIGH for 2 to 2 1/2 minutes. Serve salmon immediately over corn mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 71840,"Cauliflower Gratin 2 1/2 cups milk 1/4 small onion, studded with 1 clove 1 small bay leaf 1 small sprig fresh thyme 5 tablespoons unsalted butter, divided 3 1/2 tablespoons all-purpose flour 1 head cauliflower, trimmed and cut into 1 1/2-inch florets (about 7 1/2 cups) 1 teaspoon kosher salt, plus more as needed 1 generous cup finely grated Gruyere cheese (about 3 ounces) 1 teaspoon Cognac or brandy Pinch of cayenne 4 gratings of fresh nutmeg 1 cup fresh bread crumbs 1 tablespoon minced fresh flat-leaf parsley Instructions: Preheat oven to 400 F. Butter a 1 1/2 quart gratin dish and set it aside. Make the sauce. In medium sauce pan, heat the milk with the onion, bay leaf, and thyme to just below the boiling point. Set aside. In another medium pan, melt 2 tablespoons of the butter over medium heat, and then sift in the flour. Cook the mixture, stirring constantly with a wooden spoon in a figure-8 motion, until it lightens in color, about 2 minutes. Remove from the heat and cool slightly. Gradually whisk the milk mixture into the flour mixture. Bring to a boil over medium high heat, whisking to prevent lumps. Reduce heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 10 minutes. While the sauce simmers, bring a medium pot of water to a boil, season with salt, and add the cauliflower. Cook until tender, about 4 to 5 minutes. Drain and pat dry. Arrange the cauliflower, florets-side up, in the buttered gratin dish. Strain the sauce and season it with a teaspoon salt, pepper, nutmeg, and cayenne to taste. Whisk in the cheese, 1 tablespoon of the butter, and the Cognac until smooth, taking care not to over mix. Pour the cheese sauce over the cauliflower. Melt the remaining 2 tablespoons butter in a small saucepan. In a medium bowl, mix the bread crumbs with the butter to coat evenly. Sprinkle the top of the cauliflower with the buttered breadcrumbs. Bake until the top of the cauliflower gratin is golden brown and bubbly, about 20 to 25 minutes. Let rest for 5 minutes before serving. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 71841,"Blueberry Syrup 1 1/2 cup frozen blueberries 3 tablespoons sugar Juice of half a lemon Instructions: Combine berries, sugar and lemon juice in a saucepan and bring to a simmer. Mash some of the berries with a fork to release juices. Serve warm. ","[Riesling, Moscato, Vinho Verde]" 71842,"Alder-Planked Salmon with Egg Sauce 1/4 teaspoon dry mustard powder 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 (6-ounce) salmon fillets, skinned 1 tablespoon unsalted butter, melted 2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up Olive oil 8 tablespoons unsalted butter, cut into 8 pieces 1 teaspoon minced shallots or scallions 1/4 cup dry white wine 1/4 cup fish stock, chicken stock or low-salt canned chicken broth 2 tablespoons fresh lemon juice 1/3 cup heavy cream 1/2 teaspoon hot sauce (recommended: Tabasco) Salt and freshly ground black pepper 3 tablespoons chopped fresh flat-leaf parsley 2 hard-cooked eggs, coarsely grated or chopped 1 teaspoon fresh chives, optional 1 tablespoon Californian sturgeon caviar, optional Instructions: Preheat the oven to 500 degrees F. In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons. Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted. Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve. Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside. Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface. Turn on the oven broiler. Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles. Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71843,"Fried Pork Dumplings 2 large eggs 1/2 pound ground pork 1 slice bacon, finely chopped 1/2 cup finely chopped napa cabbage 1/2 cup minced fresh chives (about 2 small bunches) 1 1/2 teaspoons finely grated peeled ginger 1 teaspoon toasted sesame oil Kosher salt 1/2 teaspoon sugar 1 clove garlic, finely grated 1/2 teaspoon soy sauce 1/2 teaspoon cornstarch 36 round dumpling wrappers, thawed if frozen 6 tablespoons vegetable oil Instructions: Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, 1/2 teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined. Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a finger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add 2/3 cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches. Ponzu Dipping Sauce Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]

" 71844,"Salmon and Veggie Grain Bowl 1 lemon Kosher salt and freshly cracked black pepper 1/2 cup farro
3 tablespoons olive oil One 8-ounce salmon fillet
1 tablespoon minced shallot 2 radishes, thinly sliced
1/2 cup sugar snap peas, thinly sliced on the bias
1/2 avocado, thinly sliced
Fresh dill, for garnish
Instructions: Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half. Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside. Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks. Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper. Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 71845,"Bourbon Walnut Sauce 2 tablespoons butter 1 cup toasted chopped walnuts 2/3 cup brown sugar 1 cup heavy cream 5 tablespoons bourbon 3 tablespoons milk 1 tablespoon cornstarch Instructions: Melt the butter in a saucepan over medium heat. Add the walnuts, stirring constantly. Add the brown sugar and cook until melted. Remove from the heat and carefully add the bourbon. Return to the heat and cook out the alcohol, about 3 to 5 minutes. Be careful as mixture may ignite. Add cream and bring to a slow boil. Combine milk and cornstarch. Add milk mixture into sauce stirring constantly until thickened. ","[Bourbon, Port, Madeira, Sherry]" 71846,"Toasted Almond and Parsley Salsa 1 shallot, minced 2 tablespoons red wine vinegar Coarse-grained salt 2 tablespoons capers, rinsed and chopped 1 cup flat-leaf parsley, finely chopped 1/2 cup sliced toasted almonds 1 tablespoon, plus 1 teaspoon extra-virgin olive oil Instructions: Combine shallots and vinegar in a small bowl. Add a pinch of salt and let stand 30 minutes or as long as time permits. Add the capers, parsley and almonds. Toss until well combined. Add olive oil. Taste and adjust seasonings. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 71847,"Silver Dollar Pancake Sandwiches 1/2 cup almond butter 1/2 teaspoon almond extract
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 cup buttermilk, at room temperature 1 large egg, at room temperature 1 teaspoon pure vanilla extract
Vegetable oil cooking spray
2 tablespoons cherry preserves
Confectioners' sugar, for dusting
Instructions: Stir the almond butter and almond extract together in a small bowl. Put a baking sheet and a piece of foil next to the stove. Heat a griddle or a large nonstick skillet over medium-high heat. Whisk together the flour, sugar, baking soda, salt, cinnamon, buttermilk, egg and vanilla extract in a large bowl until smooth. Spray the griddle lightly with cooking spray. Working in batches, use a small scoop or ladle to drop 2 tablespoons of batter per pancake onto the griddle, being careful not to crowd the pan. Cook the pancakes until they are golden brown on each side, 1 to 2 minutes per side. Transfer each batch to the baking sheet and tent with foil while you cook the remaining batter. To serve, spread 1 tablespoon of the almond butter mixture on half of the pancakes. Spoon 1 teaspoon of the cherry preserves onto the remaining pancakes and flip them onto the pancakes with almond butter to make sandwiches. Dust the sandwiches with confectioners' sugar, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71848,"Honey Garlic cl Burgers with Mango Slaw 1 pound ground chicken 2 tablespoons fish sauce 1 tablespoon low-sodium soy sauce 1 teaspoon cl-garlic paste, such as sambal 1 teaspoon freshly grated garlic 1 teaspoon grated fresh ginger 1 teaspoon sesame oil 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh mint 1 tablespoon avocado oil 2 tablespoons lime juice 2 tablespoons avocado oil or vegetable oil 2 tablespoons rice vinegar 1 tablespoon honey Kosher salt and freshly ground black pepper 1 small head napa cabbage, very thinly shredded 1/4 cup very thinly sliced red bell pepper 1/4 cup very thinly sliced mango 1 tablespoon chopped cilantro leaves 1 tablespoon chopped mint leaves 1 tablespoon thinly sliced scallions, white parts only 2 tablespoons mayonnaise 1 tablespoon cl garlic paste, such as sambal 1/2 teaspoon honey 4 potato rolls, for serving Instructions: For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, cl-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties. Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side. For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside. For the mayo: In a small bowl, whisk together the mayonnaise, cl garlic paste and honey. Set aside in the refrigerator until ready to use. Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 71849,"Grilled Chicken with Salsa Verde Vegetable oil, for oiling the grill grates 1/4 cup fresh lime juice 3 garlic cloves, sliced 1 chipotle cl in adobo, coarsely chopped Kosher salt and freshly ground black pepper 2 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 1 1/2 pounds) 1 pound tomatillos, husked and rinsed 1/4 jalapeno 1/4 medium onion 4 sprigs fresh cilantro Warm flour tortillas, for serving Instructions: Preheat an outdoor grill to medium. Soak four 12-inch wooden skewers in water for at least 30 minutes. Whisk the lime juice, 2 cloves garlic and chipotle together in a medium bowl. Season with salt and pepper. Add the chicken, toss well to coat, and set aside for 20 minutes to marinate. Meanwhile, put the tomatillos in a medium saucepan and cover with water. Bring to a boil and cook until tender, about 7 minutes and then drain. Puree the jalapeno, onion, the remaining 1 clove garlic and 1 teaspoon salt in a blender until smooth. Add the cooked tomatillos and cilantro sprigs and puree until smooth. Remove the chicken from the marinade and thread onto the soaked skewers. Lightly oil the grill grates. Grill the chicken, flipping often, until cooked through, 4 to 6 minutes. Serve with the salsa verde and warm tortillas. ","[Malbec, Tempranillo, Garnacha, Barbera]" 71850,"Poke 1 1/4 pound sushi-grade yellowfin tuna, cut into 1/4-inch cubes 1/4 cup yellow onion, minced 1/4 cup green onion, sliced 3 tablespoons chopped limu kohu* see note 1 tablespoon Hawaiian salt 1 tablespoon Inamona *see note 2 teaspoons sesame oil Instructions: Note: limu kohu is a soft reddish brown seaweed and roasted, ground, and salted kukui nuts Combine all ingredients and mix well and chill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 71851,"Pork Tenderloin with Mushroom Stuffing and Pan-Seared Onion and Apples 2 tablespoons butter 2 tablespoons vegetable oil 4 cups finely diced mushrooms 3/4 cup finely chopped onions or shallots 1 apple (unpeeled), diced 1 carrot, finely chopped 2 cups coarse fresh bread crumbs 1/3 cups chopped fresh parsley 1 tablespoons chopped fresh thyme 1/4 teaspoon, crumbled dried sage 1/4 teaspoon salt 1/4 teaspoon pepper 3 boneless pork tenderloins (12 ounces each) 1/4 cup Dijon mustard 1 apple, (unpeeled), thinly sliced 6 fresh thyme sprigs Pan-Seared Onion and Apples, recipe follows 3 large apples 1 large red onion 3 tablespoons vegetable oil Instructions: In a large skillet, heat butter with oil over medium-high heat. Cook mushrooms and onions, stirring occasionally, for about 8 minutes or until liquid is evaporated. Add apple and carrot, cook for 1 minute. Remove from heat. Add bread crumbs, parsley, thyme, sage, salt, pepper. Combine well. Set aside. Cut each tenderloin lengthwise halfway through and open like a book. Place between plastic wrap or waxed paper. Using a meat pounder or rolling pin, pound to generous 1/4-inch thickness. Cut about 7 pieces of kitchen string into 15-inch lengths. Arrange crosswise about 11/2 inches apart in lightly greased roasting pan. Place 1 piece of meat in strings. With hands, press half of the stuffing over meat to cover surface. Top with second piece of meat, placing wide end over thin end of first piece. Tuck thin ends under and press firmly in place. Top with remaining stuffing and meat. Tie strings around roast, trimming any excess. Spread mustard all over roast. Arrange apple slices in lengthwise row on top, sprinkle with salt and pepper. Arrange thyme sprigs over top. Place in preheated 400 degree oven, reduce heat heat to 350 degree. Roast for 1 1/4 to 1 3/4 hours or until meat thermometer registers 160 degrees. Transfer to cutting board and cover with foil. Let stand for 10 minutes. Slice roast and arrange on platter, surround with Pan-Seared Onion and Apples. Cut uncored apples crosswise into scant 1/2-inch thick slices. Discard ends. Repeat with onion. In large skillet, heat 1/2 of the oil over medium heat. Sear apples and onion for 1 to 2 minutes per side or until browned, adding more oil if necessary.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71852,"Grilled Ribeye (Rib) Pork Chops with Easy Spicy BBQ Sauce 4 pork Ribeye (Rib) chops, 1-inch thick Salt and pepper to taste Olive oil for brushing grill grate 1 tsp. olive oil ? yellow onion, chopped ? c. ketchup 1 tbsp. brown sugar 1 tbsp. Worcestershire sauce 1 tbsp. apple cider vinegar ? tsp. cayenne pepper Instructions: Preheat grill over medium-high heat and brush with olive oil. Season chops with salt and pepper on both sides. Place pork on grill for 8-9 min., turning once halfway through, until internal temperature is 145F as measured by a meat thermometer. Remove pork from grill, tent with foil and rest for 3 min. Spicy BBQ Sauce: Heat oil in pot over medium heat. Saut onion until soft; add ketchup, brown sugar, Worcestershire sauce, vinegar and cayenne. Simmer for 15 min. until sauce thickens; turn off heat. Once cooled, puree sauce in blender. Serve chops with spoonful of sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 71853,"Lemon Cream Napoleon 1 cup low-fat ricotta cheese 1 (3.4-ounce) box instant sugar-free lemon pudding and pie filling 1 cup sour cream, light 1 tablespoon lemon zest, finely minced, plus extra for garnish 1 tablespoon honey 1 tablespoon warm water 12 won-ton wrappers 4 tablespoons whipped topping 1 teaspoon vanilla extract Instructions: In a food processor fitted with a steel blade, combine ricotta, lemon pudding and sour cream. Process until smooth. Add lemon zest and process for 1 minute. Mix until pudding consistency. Preheat oven to 350 degrees F. Line baking sheet with kitchen parchment. In a small bowl, combine honey and warm water. Stir until honey dissolves. Using a pastry brush, lightly brush wrappers on both sides with honey water. Place on parchment-lined baking sheet. Bake for approximately 8 minutes, or until golden brown. Remove from oven, let cool. To serve, place one wrapper on a plate and spoon a dollop of pudding mixture. Repeat with another layer. Mix 1 teaspoon of vanilla extract to the whipped topping. Top third wrapper with a dollop of whipped topping. Garnish with a sprinkle of lemon zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 71854,"Beet Greens and Honey Walnuts 2 tablespoons olive oil 2 pounds beet greens, well washed, stems removed, coarsely chopped 1 tablespoon chopped garlic 1 teaspoon salt 1/2 teaspoon red pepper flakes 1 tablespoon whole butter 1 cup whole, shelled walnuts 2 tablespoons honey Instructions: Heat oil in a large saute pan and add the beet greens. Stir-fry the greens over high heat and add the garlic, salt and pepper. Lower the heat and let the greens simmer in its own juices for 5 minutes before pouring the greens into a serving dish. Heat the butter in a small saucepan over medium heat for 1 minute before adding the walnuts. Shake the nuts in the hot butter, add the honey and coat well before pouring over the beet greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 71855,"Jerk Chicken with Roasted Mango and Habanero Chiles 1 tablespoon whole allspice 1 tablespoon black peppercorns 1 small cinnamon stick 2 cloves 1 teaspoon freshly ground nutmeg 2 medium onions, coarsely chopped 4 scallions, coarsely chopped 1/2 Scotch bonnet pepper, seeded and chopped 4 cloves garlic, coarsely chopped 1 (1-inch) piece fresh ginger, peeled and sliced 1 tablespoon chopped fresh thyme leaves 1/2 cup tamarind paste 1/2 cup brown sugar 2 limes, juiced 1/4 cup extra-virgin olive oil, plus more if needed Kosher salt and freshly ground black pepper 1 (3 1/2 to 4 pound) chicken, cut into 10 pieces 2 tablespoons extra-virgin olive oil 2 mangoes, peeled and cubed 1 habanero pepper, chopped 4 scallions, chopped 4 sprigs thyme Cilantro leaves, for garnish Instructions: In a small skillet over medium heat, add the allspice, peppercorns, cinnamon stick, cloves, and nutmeg. Toast for 1 to 2 minutes, just until you start to smell them. Place in a spice mill or clean coffee grinder and process to a powder. Add all remaining marinade ingredients to a blender, top with spice mixture, and season with salt and pepper. Puree until smooth, adding more olive oil if needed. Wash and dry chicken pieces and place in a shallow dish. Pour jerk sauce over chicken; cover and marinate at least 2 hours or overnight. Heat the oven to 350 degrees F. Add the oil to a large skillet over medium-high heat. Brown the chicken on both sides. Add the mango, habanero, scallions, and thyme. Place in the oven and cook for 15 to 20 minutes or until the chicken is cooked through. Garnish with cilantro. Note: Scotch bonnets and habaneros are very hot peppers. Gloves should be worn when cutting and handling peppers to protect the skin. Wash your gloves and your hands after handling hot peppers. Avoid allowing your fingers to come into contact with your eyes or other sensitive body parts. Make sure knives and cutting surfaces are thoroughly cleaned. ","[Syrah, Zinfandel, Tempranillo, Barbera]

" 71856,"Vidalia Onion Pie 1 large tomato, sliced 1 tablespoon balsamic vinegar Salt and pepper 1 pie crust, baked 7 large Vidalia onions, chopped 1/4 cup butter 2 tablespoons olive oil 1/2 cup pimento cheese 1/2 package butter crackers, crushed 1/2 cup Parmesan Instructions: Preheat oven to 350 degrees F. Marinate tomatoes in balsamic vinegar, salt and pepper. In a heavy saucepan on stovetop, saute onions over medium heat in butter and olive oil until transparent. Pour cooked onions into the piecrust and top with pimento cheese. Cover pie with tomatoes, then top with crushed butter crackers and Parmesan. Bake for 30 minutes and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 71857,"Tomato Cobbler with Parmesan-Basil Biscuits 4 tablespoons extra-virgin olive oil, plus additional for brushing 1 medium onion, diced 2 cloves garlic, minced 2 large sprigs fresh basil 1/8 teaspoon crushed red pepper 3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks Kosher salt 2 cups mixed cherry or grape tomatoes, halved 3 tablespoons all-purpose flour 1 cup mini mozzarella balls (ciliegine or halved bocconcini) 3/4 cup yellow cornmeal 3/4 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon sugar Kosher salt and freshly ground black pepper 6 tablespoons cold unsalted butter, cut into thin slices 2/3 cup buttermilk 1/3 cup grated Parmesan 2 tablespoons chopped fresh basil Instructions: For the tomato filling: Preheat the oven to 350 degrees F. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, basil sprigs and crushed red pepper and cook, stirring occasionally for about 2 minutes, then add the chopped tomatoes and 1 1/2 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from heat and discard the basil sprigs. Add the cherry tomatoes and flour and gently stir to evenly coat. Check for seasoning and add more salt, if necessary. Transfer the tomato filling to a 2-quart baking dish and dot with the mozzarella balls. Drizzle with the remaining tablespoon of olive oil. For the biscuit topping: In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, 1/2 teaspoon salt and pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until you achieve pea-sized pieces. Make a well in the center of the flour and add the buttermilk, Parmesan and basil and gently combine with a fork until a sticky dough forms; take care not to overwork the dough. Drop heaping tablespoons of the dough on top of the tomato filling. Brush with olive oil. Place the cobbler on a baking sheet and bake until the top is golden and the filling bubbly, about 1 hour. Remove and let rest for 15 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 71858,"Wagyu Steak Wagyu steaks Salt and pepper Cooking oil Instructions: Preheat oven to 450 degrees F. Put a small amount of oil in a skillet. Rub both sides of your steak with salt and pepper. Preheat the skillet over a high flame until it starts to smoke. Using tongs gently place the steak in the pan. Allow steak to cook for about 3 minutes per side and then place the pan into the oven for an additional couple of minutes. Remove from the oven, put on cutting board or plate and let the steak rest for a couple of minutes. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 71859,"Champagne Citrus Cake Glaze 1 cup confectioners' sugar 2 1/2 tablespoons champagne
1 citrus fruit (lemon, lime, grapefruit, orange, etc.), zested (save the fruit to cut up for a garnish)
Instructions: In a large bowl, whisk together the confectioners' sugar, champagne and citrus zest until the mixture is smooth and without lumps. ",[Champagne] 71860,"Mushroom and Cheddar Pork Sausages 1/2 large portobello mushroom, stem and gills removed, small diced Kosher salt 8 ounces sharp Cheddar, small diced (about 1 cup) 2 1/2 pounds pork butt, cut into medium-large pieces (See Cook's Note) 1 tablespoon freshly ground pepper 1 teaspoon dried sage 1/2 cup whole milk, cold Pretzel buns, for serving Coarse ground mustard, for serving Instructions: Season the mushroom with 1 teaspoon salt and set aside in a bowl in the refrigerator to allow it to release any moisture. Put the Cheddar and pork on 2 quarter-sheet trays and freeze just until firm, about 1 hour. Using a stand mixer fitted with the coarse grind attachment, grind the pork into the bowl of the stand mixer. Add 1 tablespoon salt, the pepper and sage and toss to combine. If the meat feels warm, place it in the freezer for a few minutes until it cools. Switch to the fine grind attachment and regrind the meat mixture. Add the milk and mushrooms to the meat mixture and switch to the paddle attachment. Mix until evenly dispersed. Add the Cheddar and stir until combined. Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack. Bring a 6-quart saucepan full of water to a boil. Divide the meat mixture into 8 equal portions or use a 1-cup ice cream scoop to measure out eight portions. Using plastic wrap as the casing, roll each portion of meat into a 6- to 7-inch sausage link. Twist the ends tightly and wrap a second piece of plastic wrap around each sausage to prevent water from getting in. Place the sausages in the boiling water and cook until the outsides turn whitish and set up, about 6 minutes. Remove from the water, take off the plastic wrap and place on the prepared baking sheet. Bake the sausages until golden brown and firm to the touch, 15 to 20 minutes. Place on a bun, top with mustard, and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71861,"Smoked Chicken with Sauce (\Moyo de Poulet Fume) 1 smoked chicken (3 1/2 pounds) skinned 6 medium-sized ripe tomatoes, peeled, seeded and coarsely chopped 2 medium onions, thinly sliced 1 tablespoon peanut oil 2 teaspoons reduced-sodium soy sauce 2 habanero chiles, pricked with a fork Instructions: Wash the cooked chicken, pat it dry with paper towels, and cut it into serving pieces. Place the chicken and remaining ingredients in a heavy saucepan or Dutch oven. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until the flavors have combined and the onions are tender. When the dish has reached the desired degree of hotness (spiciness), remove the chiles and reserve if desired to serve separately. Serve hot with white rice. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 71862,"Turkey Club Salad with Turkey Wing Vinaigrette 8 ounces turkey breast, thinly sliced into 4 slices 1 egg 1/2 cup breadcrumbs 2 tablespoons chopped fresh parsley 1 tablespoon all-purpose flour 1 teaspoon salt 2 tablespoons olive oil 8 slices turkey bacon 2 beefsteak or heirloom tomatoes, sliced 1 ripe avocado, pitted, peeled and thinly sliced 4 cups garden lettuce leaves 1 tablespoon olive oil 2 turkey wings, chopped into 1-inch pieces
2 cloves garlic, chopped
2 shallots, thinly sliced
1 sprig fresh thyme, leaves finely chopped
1 bay leaf
4 tablespoons sherry vinegar
1 cup chicken stock
3 tablespoons hazelnut oil
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper Instructions: Pound the turkey slices between 2 sheets of waxed paper until thin. Beat the egg lightly with 1 tablespoon water. Combine the breadcrumbs with the parsley, flour and salt. Dip the turkey in the egg, and then coat with breadcrumbs. Chill for 1 hour.
Saute the turkey scaloppini in the olive oil until golden brown and cooked through, about 3 minutes on each side. Arrange on 4 individual plates.
In a large skillet over medium-high heat, cook the turkey bacon until crisp, 3 to 4 minutes. Remove the turkey bacon from the skillet and place 2 pieces on top of each turkey scaloppini. Alternate the tomato, avocado and garden greens on top of the turkey bacon and scaloppini. Drizzle the salad with Turkey Wing Vinaigrette. In a large skillet over medium heat, add the olive oil and turkey wings. Cook the wings until caramelized, stirring occasionally, about 12 minutes. Add the garlic, shallots, thyme and bay leaf. Cook until the shallots are translucent about 5 minutes. Deglaze with 3 tablespoons vinegar and cook down until almost evaporated. Add the chicken stock and reduce to 1/4 cup, about 20 minutes.
Strain the liquid through a fine sieve into a small mixing bowl. Whisk in the hazelnut oil and remaining 1 tablespoon vinegar. Add the parsley and season with salt and pepper. Set aside, keeping warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 71863,"Chicken Stew with Carrots and Leeks 12 boneless, skinless chicken thighs Salt and pepper Salt and pepper
2 to 3 tablespoons EVOO
8 ounces ham steak, 1/4-inch dice
2 tablespoons butter
1 pound carrots, peeled and sliced 1/2-inch discs
1 fresh bay leaf
1/2 cup dry white wine
4 cloves garlic, sliced or chopped
4 leeks, trimmed, sliced 1-inch wide, washed and dried
2 to 3 cups chicken stock
1/4 cup chopped fresh tarragon and parsley combined 1/4 cup chopped fresh tarragon and parsley combined
Juice of 1/2 lemon
Crusty bread or baguette to pass at table
Instructions: Sprinkle the chicken with salt and pepper. Heat a large deep skillet or Dutch oven over medium-high heat with the EVOO. Brown the chicken in batches, and remove to a plate. Add the ham to brown, then remove to a plate. Reduce the heat a bit, add the butter and when it foams, add the carrots, bay leaf and some salt and pepper. Cook partially covered for 5 minutes. Add the wine to deglaze the pan, then add in the garlic and leeks, cook for 2 minutes. Add the stock, then return the chicken and ham to the pot. Simmer partially covered to cook through and combine flavors, 30 minutes. Cool completely and store in the refrigerator for a make-ahead meal. To serve, reheat over medium heat, stir in the herbs and lemon juice. Pass bread at table. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71864,"Wrigley Field Chicago-Style Grill Cart Hot Dog All beef hot dogs, as needed Poppy seed buns, as needed Grilled sliced onions, as needed Diced tomatoes, as needed Mild banana peppers, needed Sweet relish, as needed Catsup, as needed Mustard, as needed Celery salt, as needed Instructions: Grill the hot dogs until well browned and hot. Transfer the hot dogs to buns and top with the toppings of your choice. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 71865,"Waterzooi de Poulet 2 tablespoons butter 2 carrots, peeled and diced 2 leeks, chopped, rinsed and dried 2 all-purpose potatoes, peeled and diced Salt and white pepper 6 cups chicken stock or broth 1 fresh bay leaf or 2 leaves dried 4 sprigs fresh parsley, plus a handful chopped for garnish 4 sprigs fresh thyme 4 boneless, skinless chicken breasts, 8 ounces 1 cup heavy cream 1 large egg yolk Crusty baguette, warmed, for passing Instructions: In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71866,"Italian Meringue for Meringue Pies 3/4 cup sugar 1 tablespoon light corn syrup 3 large egg whites, at room temperature 1/8 teaspoon cream of tartar Instructions: Put the sugar, 1/4 cup water and the corn syrup into a small saucepan and stir until the sugar is dissolved. Bring the mixture to a boil over medium heat and cook, without stirring, until the syrup registers 240 degrees F (soft-ball stage) on a candy thermometer, about 5 minutes. Meanwhile, while the sugar is cooking, put the egg whites in the bowl of a stand mixer fitted with a whisk attachment and whip on medium-low speed until foamy, about 1 minute. Sprinkle in the cream of tartar and increase the mixer speed to medium; whisk until soft peaks form, about 3 minutes. When the syrup reaches the correct temperature, reduce the mixer speed to low and slowly drizzle the hot syrup down the inside of the mixer bowl in a slow, steady stream (be sure not to let the syrup hit the whisk to avoid splattering). Increase the mixer speed to high and whip until the whites are stiff and glossy, about 4 minutes. Use the meringue immediately to top a lemon meringue pie.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71867,"Hot Crispy Wontons Stuffed with Chocolate and Bananas 2 milk chocolate candy bars 16 wonton skins 2 bananas, sliced 1 pint vanilla ice cream 1/2 cup cinnamon sugar 4 cups vegetable oil Instructions: The day before you plan to make this recipe, leave the milk chocolate in a warm place to make it slightly pliable. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Fold the wonton skin corner to corner to make a triangle and press together well to seal completely. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead. Heat the oil in a deep pot to 350 degrees. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily. Serve right away with scoops of vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 71868,"Grilled Vegetable Salad 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 6 tablespoons olive oil 1 cup finely chopped Italian parsley 1 garlic clove peeled 1 pound tri-colored fusilli pasta 1 1/2 tablespoons olive oil 1 small garlic clove, finely minced 2 tablespoons olive oil 2 large red bell peppers, seeded, cut in half 2 large ears fresh corn, husked 2 large zucchini, sliced (1/2-inch thick) 1 large red onion, sliced (1/3-inch) Instructions: In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper. Add 2 tablespoons olive oil and beat until emulsified. Add the other tablespoon of vinegar and 2 more tablespoons of olive oil and beat until emulsified. Top the mixture with the remaining 2 tablespoons of olive oil. Stir in parsley. Add the garlic clove. Refrigerate until ready to use. Cook pasta per package instructions, drain, rinse with cold water until cool, add to bowl and toss with olive oil and garlic clove. Set aside. Brush vegetables with olive oil. On a hot grill roast peppers, corn, zucchini and red onion until browned and tender. Remove from grill. Remove kernels from corn and roughly chop remaining vegetables. Toss grilled vegetables and reserved vinaigrette with pasta. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 71869,"Old-School Sweet Potato Souffle Recipe : Food Network Butter, for casserole 3 pounds sweet potatoes, peeled and cubed Salt 1 (4.5-ounce) can evaporated milk 1/2 cup brown sugar 5 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 eggs, beaten Freshly ground black pepper 1 cup coarsely chopped roasted, salted cashews 1/2 cup mini marshmallows 1/2 cup sweetened shredded coconut Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish and set aside.
Add the potatoes to a large pot of cold, salted water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 20 minutes. Drain in a colander in the sink.
Mash the potatoes in a large bowl. Add the evaporated milk, brown sugar, butter, vanilla, cinnamon, beaten eggs, salt and pepper, to taste. Mix together until smooth. Pour the mixture into the casserole dish and bake for 25 minutes.
In a small bowl, toss together the cashews, marshmallows, and coconut. Remove the casserole dish from oven and top with the cashew mixture. Bake until the marshmallows are lightly toasted, about 5 to 10 more minutes. Remove the casserole from the oven and let cool for 5 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 71870,"Prime Rib-Eye Steaks with Mustard Parmesan Crust 20 cloves garlic, peeled 1/2 cup olive oil 3 tablespoons roughly chopped fresh thyme leaves 3 tablespoons Dijon mustard Salt and freshly ground black pepper 2 cups fresh, finely grated Parmesan 3 thick rib-eye steaks (about 2 to 2 1/2 inches thick ) Grey salt and fresh ground black pepper Olive oil, for drizzling Instructions: In a preheated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard. Season, to taste, with salt and pepper. Preheat oven to 450 degrees F. Preheat a grill, or stovetop grill pan, to high. Pound the salt and pepper into the steaks to cover well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side. Remove steaks from grill and place on a large baking sheet. Cover top generously with garlic-mustard coating. Top with large piles of Parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes. Pull steaks from oven and allow to rest for a few minutes before slicing. ","[Cabernet Sauvignon, Syrah, Malbec, Nebbiolo]" 71871,"Blueberry Lemon Crepes with Custard Sauce 1 1/4 cups all-purpose flour 1 tablespoon sugar 1/2 lemon, zested Pinch kosher salt 1 1/4 cups milk 1 egg 2 tablespoons butter, melted, divided 2/3 cup blueberry jam or preserves 1/2 lemon, juiced 2 tablespoons sugar 2 teaspoons cornstarch Pinch kosher salt 3/4 cup milk 1 egg yolk 1 teaspoon vanilla extract 3 tablespoons confectioners' sugar, for garnish Instructions: To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth. In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert. To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside. To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes. To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 71872,"Gluten-Free Cinnamon Sugar Teacake 1 cup garbanzo-fava bean flour 1 1/4 cups evaporated cane juice, plus more for sprinkling 1/2 cup potato starch 1/4 cup arrowroot 2 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon xanthan gum 1 teaspoon kosher salt 2 tablespoons ground cinnamon 1/2 cup coconut oil, plus more for greasing and brushing 1/3 cup applesauce 2 tablespoons vanilla extract 1 1/4 cup hot water Instructions: Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil. In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of hot water to the dry ingredients. Stir until the batter is smooth. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup of the evaporated cane juice, 1 tablespoon of cinnamon, and the remaining hot water. Stir until the mixture is creamy. Pour contents of the medium bowl into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. To create the swirl, take a teaspoon and, starting from 1 end of the loaf pan, move down the length of the pan as you swirl the spoon up and down through the batter. Sprinkle the top with evaporated cane juice. Put the pan in the oven on the center rack and bake for 25 minutes. Remove from the oven and brush the top with a generous amount of oil. Return it to the oven and bake for another 15 minutes, or until a toothpick inserted in the center comes out clean and the crust is crunchy. Let the teacake cool in the pan for 20 minutes, then gently run a knife around the edge of the cake. Cover the top of the pan with a cutting board, and invert the cake onto the board. Carefully lift the pan away and re-invert the Teacake onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut teacake with plastic wrap and store at room temperature for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71873,"Baked Eggs and Tomatoes Butter, for ramekins 2 tablespoons olive oil 1 shallot, finely chopped 2 cloves garlic, finely chopped 1/4 teaspoon crushed red pepper flakes 5 plum tomatoes, seeded and roughly chopped 1 tablespoon tomato paste Kosher salt and freshly ground black pepper 2 tablespoons chiffonade basil leaves, plus more for garnish 4 eggs Instructions: Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes. In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil. Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 71874,"Yorkshire Pudding 4 large eggs 1 1/2 cups whole milk 1 1/2 cups all-purpose flour 1 teaspoon kosher salt 1/4 cup meat drippings or olive oil Instructions: Add the eggs, milk, flour and salt to a blender. Blend on high until completely smooth, then allow the batter to rest for 30 minutes. Preheat the oven to 425 degrees F. Place a 12-cup muffin tin in the oven over a baking sheet and allow the pan to preheat while the oven is preheating. After 20 minutes, remove the muffin tin from the oven and evenly pour the fat amongst the 12 cups (about 1 teaspoon of fat in each cup). Place the muffin tin back in the oven for 1 to 2 minutes to allow the fat to heat up. Remove the baking sheet from the oven and carefully fill each cup a third of the way with the batter. Immediately place the baking sheet back in the oven and bake until golden brown and puffed, about 15 minutes. Serve while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71875,"Mango Daiquiris 1 ripe mango, peeled, seeded and chopped 1/4 cup lime juice (2 limes) 1 teaspoon sugar syrup 3/4 cup white rum Crushed Ice Instructions: Place the mango, lime juice, sugar syrup and rum in a blender and process until smooth. Pour the mixture over a glass full of crushed ice. Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. ","[Moscato, Sauvignon Blanc, Pinot Grigio]" 71876,"Southwestern Turkey with Chipotle Gravy 1 12- to 14-pound turkey (thawed if frozen) Kosher salt 1 tablespoon packed light brown sugar 1 tablespoon ancho cl powder 1 tablespoon smoked paprika 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2 teaspoon onion powder 1 onion, quartered 1 carrot, cut into chunks 1 stalk celery, cut into chunks 3 sprigs thyme, plus 1 tablespoon chopped leaves 1 1/2 sticks (12 tablespoons) unsalted butter 1/2 cup heavy cream 1 chipotle cl in adobo, minced, plus 1 to 2 tablespoons sauce from the can 1 to 2 teaspoons sherry vinegar or dry sherry Classic Gravy, recipe follows 10 tablespoons unsalted butter, plus more as needed Turkey neck and giblets (liver discarded) 1 onion, quartered 1 carrot, chopped 1 stalk celery, chopped 3 sprigs thyme 2 bay leaves 1/2 cup dry white wine 8 cups low-sodium chicken or turkey broth, plus more as needed 3/4 cup all-purpose flour Turkey pan drippings Kosher salt and freshly ground pepper Instructions: The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, cl powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight. The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body. Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2. After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 71877,"BBQ Pork Chislic Sandwich 6 1/4 ounces tomato sauce 1/4 cup orange juice
1/4 cup granulated sugar
2 1/2 tablespoons dark molasses
2 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons soy sauce
1 1/4 tablespoons fish sauce
1 1/4 tablespoons stone-ground mustard
1 1/4 tablespoons tamarind concentrate
3/4 tablespoon garlic powder
3/4 tablespoon dry mustard powder
3/4 tablespoon onion powder
3/4 tablespoon coarse black pepper
1/2 tablespoon garlic salt
1/2 tablespoon paprika
1/2 tablespoon kosher salt
1/2 tablespoon liquid smoke
3/4 cup brown sugar
1 tablespoon cornstarch
1 cup honey
1/4 cup unsalted butter
1/2 head green cabbage (approximately 1 pound) 1/4 head red cabbage (approximately 1/4 pound)
1 cup mayonnaise
1/2 cup honey mustard
1/4 cup apple cider vinegar
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon garlic salt
1 teaspoon dried parsley
1 teaspoon white pepper
2 cups soy or canola oil 4 ounces melted butter
2 hoagie buns (sliced in half lengthwise, but not all the way through)
4 slices Swiss cheese
4 ounces fried onions
Instructions: For the sweet BBQ sauce: Combine tomato sauce, orange juice, granulated sugar, molasses, Worcestershire, soy sauce, fish sauce, stone-ground mustard, tamarind, garlic powder, mustard powder, onion powder, black pepper, garlic salt, paprika, kosher salt, liquid smoke and 1/2 cup brown sugar in a small stockpot or saucepan and whisk together. Heat over medium-high heat until gently bubbling. Whisk together cornstarch and 1/2 tablespoon water in a separate container to form a slurry, then add to stockpot. Continue to whisk until it begins to simmer. Add in honey, butter and remaining 1/4 cup brown sugar. Whisk together until butter and brown sugar have dissolved. Remove from heat and serve immediately. For the coleslaw: Chop green cabbage and red cabbage into 1/4-inch-thick ribbons. Add to a large mixing bowl along with the mayonnaise, honey mustard, vinegar, onion powder, kosher salt, garlic salt, parsley and white pepper and mix to combine. Refrigerate for 1 hour before serving. For the sandwich: Preheat oil in a large frying pan or Dutch oven to 350 degrees F. Preheat a griddle to 425 degrees F. Butter the insides of the hoagie buns and toast them on the griddle until browned. Place cubed pork in the hot oil and cook until pork reaches an internal temperature of 150 degrees F, approximately 90 seconds. Remove pork from the oil and allow excess oil to drain off. Place cooked pork cubes on the griddle and add 10 ounces BBQ sauce directly on the pork. Continue to cook until the sauce has caramelized, about one minute. Split pork in half and melt 2 slices Swiss cheese on each portion. Divide the pork between the hoagie buns. Place 3 ounces coleslaw on top of each. Place fried onions on top of the coleslaw, then drizzle the remaining BBQ sauce on top. Cut in half and serve. ","[Chardonnay, Zinfandel, Merlot, Pinot Grigio]" 71878,"Hazelnut Pumpkin Pie 2 cups graham cracker crumbs 3 tablespoons sugar 3 tablespoons hazelnut creamer, divided 1/2 cup butter, melted 1 (8-ounce) package cream cheese 3/4 cup light brown sugar 3 eggs 1 (15-ounce) can pumpkin puree 1/2 cup heavy cream 1/4 teaspoon allspice 1/2 teaspoon salt Instructions: Heat oven to 350 degrees F. To make crust, mix graham crackers, sugar, 1 tablespoon of hazelnut creamer and butter until combined. Press into a 9 to 10-inch springform pan or cake pan making sure to press mixture up the sides and bottom as well, set aside. For filling, in a large bowl mix in order cream cheese, brown sugar, eggs 1 by 1 and pumpkin puree. In a small cup stir remaining 2 tablespoons of hazelnut creamer, allspice and salt into heavy cream. Pour heavy cream mixture into pumpkin mixture and blend until combined. Pour into crust and bake for 35 minutes or until the center sets. Allow to cool to room temperature before serving. ","[Chardonnay, Riesling, Gewrztraminer, Barolo]" 71879,"Meatloaf Is the Way to My Heart As Long As It Has Kick and Potatoes Are Around 1 1/2 cups ketchup 1 1/2 teaspoons apple cider vinegar 2 tablespoons sriracha hot chili sauce 2 tablespoons Worcestershire sauce 1 egg 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 teaspoon sweet paprika 4 cloves garlic, grated (on a rasp) 8 sprigs fresh thyme, leaves stripped and chopped 1/2 cup chopped Vidalia onion 1 scallion, minced 1 pound ground chuck, divided 1 pound ground dark meat turkey, divided 2 slices potato bread, lightly toasted and cut into 1/4-inch cubes, divided Special equipment: 9 by 5-inch loaf pan Instructions: Preheat the oven to 375 degrees F. For the spicy ketchup sauce: Add the ketchup, vinegar and hot chili sauce to a bowl and stir. Reserve 1/2 cup for the meatloaf. For the meatloaf: In a large bowl, whisk together the Worcestershire sauce, egg, salt, pepper, paprika, garlic, thyme, onions, scallions and reserved spicy ketchup sauce. Crumble half the chuck into the bowl, followed by some bread, then half the turkey pile on some more bread cubes. Repeat with the other half of meat and remaining bread. (So a half pound of crumbled chuck, some bread, then a half pound of ground turkey, some bread and repeat until done. Adding this way will make mixing easier and lighter for a juicier loaf.) Gently mix with 1 hand, bringing the egg mixture from the bottom to the top and around until everything is gently combined. Place into a 9 by 5-inch loaf pan, flatten the top and pour the remaining spicy ketchup sauce over the top evenly. Bake in the oven for 60 minutes. Remove and allow to rest for 10 minutes. Tilt the loaf pan slowly to 1 corner and discard any excess fat or juices from the pan while holding the loaf inside. Don't worry, the meatloaf will still be juicy! Slice into 1-inch thick portions. Serve warm and if there's anything left, refrigerate it and enjoy a meatloaf sandwich for leftovers the next day. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 71880,"Choucroute au Champagne 1/2 cup olive oil 6 cloves garlic, chopped 1 pound sweet Italian pork sausage, meat removed from casings 1 tablespoon fennel seed 2 medium Spanish onions, chopped 8 cups sauerkraut, strained and chopped, see Chef's Note* 1/2 cup fresh thyme leaves plus 8 sprigs fresh thyme, for serving 12 ounces kielbasa, sliced thin 4 cups chicken stock 1 bottle dry white wine or Champagne 1 cup diced pork butt 2 large smoked ham hocks 2 tablespoons coarsely ground black pepper 8 small chicken bratwurst sausage Salt Serving suggestion: Toasted bread, mustard, and sour cream Instructions: In an 8-quart casserole, heat the olive oil over medium heat. Add the garlic and cook, stirring occasionally, until fragrant, about 3 minutes. Add the sausage and cook, stirring frequently, until the meat is well browned, about 15 minutes. Add the fennel seed and cook stirring for another minute or so. Place about 1/3 of the chopped onions, 1/3 of the sauerkraut, 1/4 of the thyme leaves, and 1/3 of the kielbasa over the sausage. Moisten with one-third of the stock and a little wine. Repeat twice more, layering onions, sauerkraut, thyme leaves, and kielbasa, then moistening with stock and wine. Arrange the diced pork butt and smoked ham hocks on top of the last layer of sauerkraut, sprinkle with the remaining thyme and the black pepper. Bring the casserole to a simmer over medium-high heat. Lower the heat and simmer gently for 2 hours, covered, without stirring. Remove the ham hocks. Trim the fat from the hocks then cut the meat from the bones. Return the ham to the casserole. Add the chicken bratwurst and simmer until the bratwurst are fully cooked, about 30 minutes. When ready to serve, remove the chicken bratwurst. Stir the casserole and add salt, to taste. Spoon the choucroute onto warm plates, top each serving with a bratwurst, and garnish with a thyme sprig. Pass toasted bread, mustard and sour cream as accompaniments. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Riesling]" 71881,"Avocado Ranch Dressing One 8-ounce avocado, halved, pitted and peeled 1 1/4 cups low-fat buttermilk 1 teaspoon white wine vinegar 3 scallions, whites and light greens chopped 3 scallions, whites and light greens chopped
1/2 clove garlic, finely chopped 1/4 cup loosely packed chopped fresh chives 1/4 cup loosely packed fresh dill leaves 1/4 cup loosely packed fresh flat-leaf parsley Fine salt and freshly ground black pepper Instructions: Process the avocado, buttermilk, vinegar, scallions, garlic, chives, dill and parsley in a blender until smooth. Season with 1/2 teaspoon fine salt and a few grinds of pepper. Transfer to a medium bowl, cover with plastic wrap so that it sits directly on the dressing and refrigerate for 30 minutes up to 1 day before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 71882,"Brussels Sprouts with Bacon 1/4 pound bacon, diced 1 pound Brussels sprouts, halved 1/2 onion, diced 3 tablespoons cider vinegar 2 tablespoons hot honey Instructions: Cook the bacon in a large ovenproof skillet until crisp, about 4 minutes. Remove with a slotted spoon to paper towels. Pour off and reserve all but 1 tablespoon of the fat. Add the Brussels sprouts to the pan and toss. Roast in a 450? F oven until browned and tender, about 20 minutes. Transfer to a platter. Add the reserved bacon fat to the skillet; add the onion and cook until tender. Stir in the cider vinegar and hot honey. Cook until thickened, about 2 minutes. Drizzle over the sprouts and top with the bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71883,"Spanish Tortilla 1 1/2 pounds russet potatoes, peeled and thinly sliced 2 tablespoons olive oil
1/2 large sweet onion, thinly sliced Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1/4 pound dry Spanish chorizo or salami, sliced 2 cloves garlic, minced 6 eggs 2/3 cup milk 3 green onions, chopped 1 cup shredded Cheddar Instructions: Preheat the oven to 350 degrees F.
Bring a large pot of water to a boil over medium heat. Add the potato slices and cook until they are just tender. Drain and reserve.
Meanwhile, in a medium nonstick saute pan, heat the olive oil and add the onions. Season with salt and black pepper, to taste, and cook the onions until they are soft and starting to caramelize, about 5 minutes. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.
In a large bowl, beat the eggs until they are light yellow in color. Stir in the milk, green onions, and Cheddar and combine until incorporated. Adjust the seasonings with salt and black pepper. Add the chorizo mixture and potatoes to the bowl and stir gently. Return the entire mixture back to the saute pan. Put the pan in the oven and bake until the eggs set, about 15 minutes. Remove from the oven and let the tortilla rest in the pan 10 minutes before inverting it. Using a large clean plate as an aid, flip the tortilla over and slide it out onto a large cutting board. Slice the tortilla into wedges and arrange on serving dishes. Serve it warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Cava]" 71884,"Watermelon Cake Cooking spray, for the pans 1 cup all-purpose flour, plus more for the baking pans 1 cup chocolate chips Two 14.25-ounce boxes strawberry cake mix 6 large eggs 2/3 cup vegetable oil Red food coloring, for tinting the cake batter Two 16-ounce tubs vanilla frosting Green food coloring, for tinting the frosting Green fruit roll-up candy or fruit leather, such as Rip Rolls, Fruit Roll-Ups or Joray Fruit Rolls, cut into strips if necessary, for wrapping the cake 1 round black or brown licorice candy Instructions: Preheat the oven to 350 degrees F. Spray two 8-inch cake pans and a 2-quart (8-inch) metal bowl with cooking spray and coat with flour, tapping out the excess. Line the bottoms of the cake pans with circles of parchment. Toss the chocolate chips with 1 tablespoon of the flour in a small bowl and set aside. In a stand mixer fitted with the paddle attachment, combine the cake mix, eggs, vegetable oil, the remaining flour and 2 cups cold water. Beat on low speed just to combine, then increase the speed to high and beat until very smooth, about 2 minutes. Add red food coloring to deepen the shade from light to dark pink (15 to 20 drops). Stir the flour-coated chocolate chips into the batter. Pour half of the batter into the bowl and divide the remaining batter between the 2 cake pans. Bake all 3 cakes until the cake rounds (not the bowl) are risen and a tester inserted in the center comes out clean, 23 to 25 minutes. Remove the cake rounds to a cooling rack, reduce the oven temperature to 300 degrees F and continue to bake the cake in the bowl until it is risen and a tester inserted in the center comes out clean, 40 to 45 minutes more. Cool the bowl cake on a rack, then unmold all three cakes and remove the parchment from the rounds. With a serrated knife, cut the domed tops from all 3 cakes to flatten them, and dust off any excess crumbs. Remove a heaping 1/4 cup of the frosting to a small bowl and stir in enough red food coloring to approximately match the color of the inside of the cake. Place 1 cake round, cut-side up, on a serving plate. Spread a very thin layer of red frosting on the layer. You do not want the layer to be visible when you cut the cake, it is just to glue the layers together. Top with the second cake round, cut-side down. Spread with another very thin layer of red frosting. Top with the domed cake. Frost the entire cake with a layer of white frosting about 1/4 inch thick to make the watermelon \rind.\ Let the frosting dry and harden in the refrigerator for about 20 minutes Meanwhile, put the remaining frosting in an electric mixer fitted with the paddle attachment and add green food coloring, about 15 drops to start, to make a medium-pale green color several shades lighter than your fruit candy. Smooth the green frosting over the white layer, taking care not to combine the two colors. Drape the green fruit candy over the cake, cutting to fit as necessary, starting in the center like spokes in a wheel to make the lines on the watermelon. Top with the black or brown licorice candy as a stem. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 71885,"Black Death Fizzes 12 sticks black licorice, broken into 1-inch pieces, plus more for garnishing drinks 1 cup sugar Three 1-inch slices fresh ginger
2 liters unsweetened orange-flavored soda water
Gin, optional
Instructions: Special equipment: skull and bones ice cube trays For the licorice ice: Place the licorice pieces and 4 cups water in a medium saucepan over medium high heat and bring to a simmer. Cook until the licorice is completely melted, remove from the heat and let cool completely. Fill the skull and bones cube trays with the licorice water and freeze. For the drink: Combine the sugar, ginger and 1 cup water in a small saucepan and bring to a boil over medium heat. Cook until the sugar dissolves completely, 3 to 5 minutes. Remove and discard the ginger and set the simple syrup aside to cool completely. Fill a pitcher with the orange soda water. Add the simple syrup. Pour into glasses filled with licorice ice, garnish with black licorice sticks and add a jigger of gin if desired. ","[Gin, Cognac, Rum, Meursault]" 71886,"Sauteed Bananas over Ice Cream with Oatmeal-Rum Cookie 1/4 cup butter 4 medium bananas, under-ripe, sliced diagonally 1/2-inch thick 3 tablespoons brown sugar 1/4 teaspoon cinnamon 1/4 cup dark rum (recommended: Myers's) 1 pint vanilla bean ice cream (recommended: Haagen-Dazs) Oatmeal cookies, for serving Instructions: In a large frying pan melt butter over medium-high heat. When butter has melted, add bananas and saute 1 minute. Add brown sugar, cinnamon, and rum. Stir to combine. Let simmer 3 to 4 minutes. Serve bananas over ice cream with cookie on the side. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 71887,"Pan Seared Salmon with Pancetta Fried Cabbage and Thyme Beurre Blanc Sauce 4 (6-ounce) wild-caught salmon fillets Kosher salt and freshly ground black pepper Canola oil, for sauteing 1/2 pound pancetta, diced 1 head red cabbage, thinly sliced 1 1/2 cups white wine 1 shallot, diced 1 clove garlic, crushed 1 sprig fresh thyme 1 sprig fresh rosemary 1 1/2 sticks butter Instructions: Preheat the oven to 350 degrees F.
Season the salmon fillets with salt and pepper. In a large oven-safe saut pan over medium-high heat, coat the bottom of the pan with oil and heat the oil. Pan-sear the seasoned fish, skin-side down, until browned, about 3 to 4 minutes. Transfer the fish to the oven for 10 minutes. In a large, deep saut pan over medium-high heat, cook the pancetta until crisp, stirring frequently. Then add the cabbage into the pan, cover the pan and continue cooking until the cabbage is soft, about 15 minutes.
To make the Thyme Beurre Blanc: In a saucepan, combine the white wine, diced shallots, crushed garlic, rosemary, and thyme. Cook until the wine is reduced by 3/4, then strain the wine into another saucepan and gradually whisk in the butter until the sauce is smooth.
Serve the salmon fillets over the cabbage and drizzle the beurre blanc over the top. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 71888,"Arugula, Radicchio and Parmesan Salad 8 ounces baby arugula 1/2 head radicchio, sliced thin crosswise
1 endive, sliced thin crosswise
Lemon Vinaigrette:
1/3 cup freshly squeezed lemon juice
2/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound chunk of Italian Parmesan cheese
Instructions: Place the arugula, radicchio and endive in a medium bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards on top of the salad. Toss gently and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 71889,"Slow-Cooker Hot Chocolate 6 cups whole milk 2 cups heavy cream 1/2 cup unsweetened cocoa powder 1/3 cup sugar 1 tablespoon pure vanilla extract Kosher salt 12 ounces semisweet chocolate, chopped (see Cook's Note) Mini marshmallows, for topping Whipped cream, for topping Crushed candy canes, for topping Salted caramel sauce, for topping Instructions: Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate. Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.
Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.
","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 71890,"Penne au Gratin 6 ounces penne pasta (2 1/4 cups) 1 1/2 teaspoons unsalted butter 1 tablespoon virgin olive oil 2 tablespoons all-purpose flour 2 1/2 cups milk 4 1/2 ounces cheddar cheese, cut into 1/2-inch dice (1 cup) 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 1 large tomato, (8 ounces), halved, seeded, and the flesh cut into 1/2-inch dice (1 1/4 cups) 1 1/2 tablespoons grated Parmesan cheese 1/2 teaspoon paprika Instructions: Bring 2 1/2 quarts of water to a boil in a pot. Add the penne, bring the water back to a boil, and boil the pasta over medium heat, uncovered, for about 8 minutes. (The pasta should be al dente, firm to the bite.) Drain the penne in a colander and rinse it under cold tap water until cool, and set aside. Heat the butter and oil in a saucepan, and add the flour. Cook the mixture over medium heat for about 10 seconds, then add the milk, stir it in quickly with a whisk so the mixture doesn't scorch. Bring the mixture to a boil, and boil it for 10 seconds. Add the cheddar cheese, salt and pepper, mix well, then cook over low heat for 3 to 4 minutes. Set aside. When ready to finish the gratin, preheat the oven to 400 degrees. Mix the pasta with the cheddar sauce, and transfer the mixture to a 6-cup gratin dish. Sprinkle the tomato on top of the pasta and sauce. Combine the Parmesan and paprika in a small bowl, and sprinkle the mixture on the pasta. Bake in a 400 degree oven for 30 minutes, until the gratin is bubbly and nicely browned on top. Serve immediately. Note: If making the gratin at the last moment, and assembling it while the sauce and pasta are both hot, do not bake the gratin. Instead, place it under a hot broiler until golden brown on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 71891,"Prosciutto and Eggplant Calzone 1 package fresh pizza dough, single pizza size 1/4 pound prosciutto, small dice 1 small eggplant, skin-on, cut into 1 1/2-inch cubes 1 teaspoon salt, plus more for seasoning 1 teaspoon freshly cracked black pepper, plus more for seasoning 1 tablespoon olive oil 4 garlic cloves, minced 1/2 teaspoon red pepper flakes 1 (14.5-ounce) can fire roasted tomatoes 1/2 cup ricotta, drained 2 large eggs 1/4 cup grated Parmesan 1/4 cup pine nuts, toasted 2 teaspoons chopped Italian parsley leaves 1 teaspoon chopped basil leaves 1 teaspoon dried oregano 1/4 teaspoon finely chopped rosemary leaves 1/2 cup all-purpose flour, for work surface 1/4 cup cornmeal, for peel 8 ounces fresh mozzarella, sliced 1/2-inch thick Pizza stone preheated in oven Instructions: Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat. Remove the dough from the packaging and let rest on a lightly floured surface. In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Remove from pan to a plate and set aside. Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, being careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat and let cool. In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant. In a small bowl add the remaining egg and 1 teaspoon water and beat well. Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto. Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone. Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot! ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 71892,"Irish Scones 3 cups white flour 1/2 teaspoon baking soda 2 teaspoons cream of tartar 1/2 cup butter, softened 2 tablespoons sugar 1/2 cup milk or buttermilk 1 cup raisins or other dried fruit Egg wash, to brush scones Instructions: Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown. ","[Chardonnay, Riesling, Sparkling wine]" 71893,"Angel Food Cake with Macerated Berries and Mascarpone 1 pint blackberries 10 fresh mint leaves 1 1/2 cups dry rose wine 2 tablespoons honey Juice of 1 orange 1 pint mascarpone 2 grinds black pepper 1 angel food cake Instructions: Place the berries in a medium bowl and tear in the mint.
In a small saucepan over medium-high heat, combine the wine, honey and orange juice. Bring just to a simmer, and then pour over the berries. Let the berries macerate for about 2 minutes.
In a small bowl, add the mascarpone, black pepper and 2 tablespoons of the macerating liquid from the berries. Stir to combine.
Slice the cake and serve with a spoonful of the berries and a dollop of the mascarpone mixture. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 71894,"Scalloped Potatoes Au Gratin Olive oil spray 3 pounds yellow potatoes, like Yukon gold, unpeeled, sliced into 1/4-inch slices 3 cups cold milk (1 percent low-fat) 1/4 cup all-purpose flour 2 cloves garlic, minced 1 large or 2 small sprigs thyme 1 3/4 cups grated Gruyere cheese (6 ounces) 1 1/2 teaspoons salt Instructions: Preheat the oven to 350 degrees F. Spray a 2 quart, shallow flameproof baking dish with olive oil spray. Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat. Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted. Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot. Serving size: about 1 cup ","[Chardonnay, Riesling, Pinot Gris, Sparkling wine]

" 71895,"Smoked Sausage And White Bean Soup 1 pound dried navy beans, rinsed 1 tablespoon olive oil 1 pound smoked pork sausage, sliced into 1/2-inch pieces 2 cups chopped onions 1 1/2 tablespoons minced garlic 2 bay leaves 2 sprigs fresh thyme 8 cups chicken stock 3 cups water 2 teaspoons salt 1 1/2 teaspoons freshly ground black pepper 1/2 teaspoon ground cayenne pepper Loaf of crusty bread, for garnish Instructions: Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute. Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.) Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency. Ladle the soup into bowls. Serve hot, with crusty bread slices. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 71896,"Buffalo Chicken Lettuce Wraps 2 green onions, chopped 1/4 cup sweet marinated peppers, chopped (recommended: Peppadew) 1 tomato, diced 1/4 cup pickled jalapenos, chopped 2 tablespoons olive oil Salt and freshly ground black pepper 1 cup mayonnaise 1/2 cup sour cream 1 cup blue cheese 2 lemons, juiced 1 lemon, zested 1 lime, zested 1 tablespoon chopped garlic Salt and freshly ground black pepper 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh parsley 1/4 cup mild hot sauce 1 pound boneless, skinless chicken breasts, cut into 1-inch strips 1 cup flour 1 tablespoon salt 1 tablespoon paprika 1 tablespoon pepper Olive oil, for frying 16 Bibb lettuce leaves, washed, dried, and separated Instructions: For the salsa: Combine all ingredients in a medium bowl. Allow to marinate. For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley. For the chicken: Place the hot sauce into a bowl. Dredge the chicken with the hot sauce. In a casserole dish, mix together the flour, salt, paprika, and pepper. Dredge the chicken in the flour mixture. Shake off any excess flour. In a large skillet over medium-high heat, add olive oil to about 1/4-inch up the sides of the skillet. When the oil is hot (it will bubble around the handle of a wooden spoon), add the chicken to the skillet. After 4 minutes, turn the chicken over and cook until the chicken is browned and cooked through, about 4 more minutes. Place the lettuce leaves on a platter and spoon the chicken into the lettuce. Top the chicken with 1 tablespoon of the blue cheese sauce and salsa. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 71897,"Mixed Nut Buttercrunch Candy 1/2 stick unsalted butter, melted, for brushing 1/3 cup water 1 1/2 cups granulated sugar 1/2 cup light corn syrup 2 sticks sweet unsalted butter 1/2 teaspoon salt 1/4 teaspoon baking soda 1 1/2 teaspoons pure vanilla extract 1 1/2 cups coarsely chopped deeply toasted unsalted macadamia nuts (If unsalted nuts are not available, reduce the listed salt to 1/4 teaspoon.) 12 ounces semisweet chocolate melted 3 cups finely chopped toasted nuts (use blanched almonds, walnuts, pecans, macadamia) Instructions: To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water.
To prepare toffee: Place a 2 1/2 quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long offset metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4-inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes.
To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1 inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate.
To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.)
To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an airtight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71898,"Pineapple Cheesecake Bar 1 1/3 cups all-purpose bleached flour 1/4 cup granulated sugar 1/2 cup unsalted butter (1 stick softened) 8 ounces cream cheese, at room temperature 1 cup powdered sugar 1 large egg 1/4 cup granulated sugar 1 cup crushed pineapple or 1 (8-ounce) can, drained 1/2 teaspoon pure vanilla extract 1/2 cup white chocolate chips 1/2 cup chopped macadamia nuts Instructions: Preheat oven to 350 degrees F. Combine flour, sugar, and butter until mixture is crumbly. Spread evenly into a 13 by 9-inch baking pan with raised sides. Press down until an 1/8 of an inch thick and bake for 10 to 15 minutes or until edges are golden brown. Mix cream cheese and 1 cup powdered sugar until frosting texture. Add egg, sugar, crushed pineapple and vanilla extract, mix thoroughly. Fold 1/4 cup white chocolate chips and 1/4 cup chopped macadamia nuts reserving 1/4 cup of each. Bake for additional 15 to 20 minutes or until batter is set. Remove from oven, melt reserved white chocolate chips and drizzle on top and sprinkle with 1/4 cup reserved chopped macadamia nuts. Let stand for 1 hour and cut into bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 71899,"Healthy Garden Green Stir-Fry 1 teaspoon curry powder 1/4 teaspoon ground coriander 1/4 teaspoon cumin 1/4 teaspoon ground cinnamon 1/2 teaspoon mustard seed 1/4 teaspoon cayenne 1/4 cup halved walnuts, roasted 1 teaspoon olive oil 1 onion, julienned 1 clove garlic, sliced 3 bunches spinach, washed, stemmed, and coarsely chopped 1 bunch mustard greens, washed, stemmed, and coarsely chopped 1 bunch beet greens, washed and coarsely chopped Instructions: Mix the first 6 ingredients together in a small bowl. Set aside until needed. Toast walnuts in 350 degree F oven until golden brown and fragrant, about 10 minutes. Set aside. In a dry saute pan add half of the spices and toss to toast. Take care not to burn. Set aside in a bowl. Saute onions in the olive oil until golden, for approximately 10 to 12 minutes. Add the walnuts to the onions and cook together 1 minute. Season with half the spice mix. Add the greens and spice mix, to taste, to the onion and walnuts and saute over medium high heat until the greens wilt, about 3 minutes. Season with salt and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71900,"Citrus Salad with Cranberry Concord Drizzle 3 oranges, preferably of mixed variety such as Cara Cara, blood and navel 8 cups crisp tender lettuce leaves, such as Bibb or Little Gems
3 tablespoons olive oil 2 tablespoons strained Cranberry Concord Syrup, recipe follows Kosher salt and freshly ground black pepper
1 pound frozen cranberries 1 1/4 cups concord grape jam
3/4 cup concord grape juice
1/3 cup sugar
One 3-inch strip orange zest
Instructions: For the citrus salad: Cut off the top and bottom of the oranges, then stand them on the cutting board. Use a sharp knife to remove all of the rind and pith, trying not to cut into the fruit itself. You should be able to see the segments and the pith separating them. Working over a bowl to collect the juice, use the knife to cut the segments away from the membrane; reserve the segments. Squeeze the leftover membrane into the bowl to collect any juice from the remaining fruit still attached. Reserve the juice for the drizzle. For the cranberry concord drizzle: Whisk 3 tablespoons of the collected orange juice in a separate bowl with the olive oil, Cranberry Concord Syrup, 1/4 teaspoon salt and a few grinds of black pepper (reserve any remaining orange juice for another use). Put the lettuce in a large, wide bowl and put the orange segments on top. Drizzle with the cranberry concord drizzle and serve. Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. Let cool, then strain the syrup into a small pitcher. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 71901,"Glazed Almond Mini Cakes 2 cups (240 grams) all-purpose flour, plus more for the baking pan 1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks/226 grams) unsalted butter, at room temperature, plus 1/4 cup melted 1 cup (400 grams) sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract 3 tablespoons whole milk 3/4 cup (240 grams) seedless raspberry jam
1/3 cup (50 grams) unsalted blanched toasted almonds, finely chopped,
Syrup, recipe follows Icing, recipe follows Nonpareils or sprinkles, for decorating
1/2 cup (200 grams) sugar 1/2 cup (57 grams) water
1/4 teaspoon almond extract
2 cups (340 grams) white candy melts (or white chocolate chips) 2 pounds (900 grams) confectioner\u2019s sugar, sifted
1/2 cup (160 grams) light corn syrup
3/4 cup (170 grams) very hot water, plus more as needed (tip: use this from the bottom of the double boiler)
1 teaspoon pure vanilla extract
Oil based pink food coloring
Instructions: Set an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease the bottom of an 8-by-12 inch metal baking pan and line the bottom with parchment. Then grease and flour the bottom and sides of the pan. Set aside. For the cake: sift together the flour and baking powder. Add the salt and stir to combine. In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of butter and sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl, as needed. Add the eggs, 1 at a time, beating on medium speed and scraping down the sides of the bowl between additions. Add the vanilla and almond extracts and beat to combine. On low speed, mix in half of the flour mixture, then mix in the milk. Mix in remaining flour mixture until just combined. Transfer the batter to the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer to a rack to cool slightly, then unmold and cool completely. To make the cake filling, using a serrated knife, cut the cake into an 8x8-inch square. Set aside. Crumble the portion of the cake that was removed and reserve 2 1/2 cups. Add the remainder of the cake crumbs to a large mixing bowl along with the remaining 1/4 cup melted butter, jam and almonds. Mix well (your hands are the best tool here) to make a spreadable filling. To assemble the cake, use a serrated knife to split the cake crosswise into 2 halves. Arrange both halves so they\u2019re facing cut-side up. Brush the cake with about 2/3 of the cooled almond syrup. With a small offset spatula, gently spread the jammy filling over the entire bottom half of the cake and top with the top half of the cake, cut side down. Press gently to adhere. Flip the cake so the flat bottom is now facing up, to create a flat top. Freeze the cake until firm, 1 hour. With a serrated knife, cut off the rough sides on the frozen cake and cut into 16 squares. Set the cake on a cooling rack over a parchment-lined baking sheet. Coat the cakes 1 at a time by pouring the icing around the edges and letting it drip down to coat the sides, then fill in the top. (Set the bowl over hot water and stir if it begins to thicken before you are done.) Top with sprinkles or non pareils before the icing begins to set. Combine the sugar and water in a small saucepan over low heat and cook to dissolve the sugar, 2 to 3 minutes. Remove from the heat. Add the almond extract and stir to combine. Cool completely. Melt the chocolate chips or candy melts in a double boiler and stir until smooth. In the bowl of a stand mixer fitted with the whisk attachment, add the confectioner\u2019s sugar, corn syrup, hot water and vanilla. Mix on low speed until smooth. Add the melted chocolate and continue to mix to make a very smooth, pourable icing, about the consistency of molasses. Add food coloring as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71902,"Ras al Hanout Crusted Seared Salmon Grapeseed oil 4 (6-ounce) salmon fillets, skin removed 4 tablespoons whole allspice 4 tablespoons toasted cumin seeds 8 tablespoons black peppercorns 4 tablespoons ground cardamom 2 tablespoons cayenne pepper 4 tablespoons ground cinnamon 2 tablespoons ground cloves 6 tablespoons toasted whole coriander 2 tablespoons ground ginger 2 tablespoons ground mace 2 tablespoons ground nutmeg 6 tablespoons turmeric 2 tablespoons dried thyme 5 bay leaves Instructions: Grind all ingredients in a coffee grinder or with mortar and pestle. Heat 1 tablespoon of oil in a saute pan. Season fish with salt and pepper and roll in spice mixture, using just enough to lightly coat fillets. Reserve remaining spice mixture in airtight jar for several months. Sear over medium high heat for 3 minutes with skin side up, turn and cook and additional 3 minutes, fish should be medium rare. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71903,"20-Minute Instant Pot Spaghetti with Sausage Meatballs 1 pound mild Italian sausage, casing removed 3 tablespoons olive oil 4 cloves garlic, thinly sliced 8 ounces spaghetti, broken in half One 28-ounce can tomato puree, preferably San Marzano 2 sprigs basil Pinch crushed red pepper flakes Kosher salt 1/4 cup freshly grated Parmesan (about .75 ounce), plus more for serving Instructions: Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot? to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 71904,"Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes 1/2 cup mayonnaise 2 heaping tablespoons prepared horseradish, drained 2 tablespoons Dijon mustard 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon cl de arbol or cayenne powder Salt and freshly ground black pepper 1 1/2 pounds jumbo lump crab meat, picked over 2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour 2 green onions, green and pale green parts thinly sliced 1 cup all-purpose flour 1/2 cup plus 1 tablespoon fine yellow or white cornmeal 2 tablespoons granulated sugar 1 tablespoon baking powder 2 teaspoons kosher salt 3/4 cup whole milk 2 teaspoons clover honey 2 large eggs, separated 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying 1 tablespoon ground bay leaves
2 1/2 teaspoons celery salt
1 1/2 teaspoons dry mustard
1 1/4 teaspoons freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground white pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom 1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice 3 large egg yolks, lightly beaten 1 1/2 sticks unsalted butter, melted until foamy 1 teaspoon kosher salt Canola oil, for frying crab cakes Fresh parsley leaves, for garnish

Instructions: For the crab cakes: Whisk together the mayonnaise, horseradish, mustard, lemon juice and cl de arbol in a bowl and season with salt and black pepper. Add the crab and green onions and gently fold to combine with a spatula. Add enough of the quick-mixing flour to just bind the mixture together. Cover and refrigerate for at least 1 hour and up to 8 hours. For the griddle cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form. Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.

Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.
For the hollandaise: Meanwhile, stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl. Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm in the oven until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.

For frying the crab cakes: Put 2 cups quick-mixing flour in a shallow dish and season with salt and black pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2-inch thick. Dredge the patties on both sides in the flour and place on a platter.

Heat 1/4 cup canola oil in a large nonstick saute pan over high heat until the oil begins to ripple. Saute the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.
Serve the crab cakes on the griddle cakes with the \Old Bay\ hollandaise. Garnish with parsley.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71905,"Grilled Oysters with Lemon Dill Butter 1/4 pound (1 stick) unsalted butter, at room temperature 1 teaspoon minced garlic 1 teaspoon minced fresh dill 1 teaspoon grated lemon zest 1 tablespoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper 24 large fresh oysters, shucked and on the half shell (see Cook\u2019s Note) Sea salt or fleur de sel Instructions: Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 1 teaspoon kosher salt and 1/4 teaspoon pepper and beat on medium speed until just combined. Place the oysters on the half shell on a sheet pan. Place 1 level teaspoon of the herbed butter on each oyster (you\u2019ll have just enough butter for all the oysters). Place slightly crumpled sheets of aluminum foil on the grill grates to keep the oysters stable. Transfer the oysters to the foil, making sure the shells are level so the butter doesn\u2019t spill out. Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Transfer carefully to a platter, sprinkle with sea salt and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71906,"Quiche Valerie 2 1/4 cups all-purpose flour, plus more for dusting 3/4 cup (1 1/2 sticks) unsalted butter, cubed 1 tablespoon sugar
1 teaspoon kosher salt
6 to 8 tablespoons ice water
1 tablespoon canola oil 2 cups small mushrooms, sliced
1 1/2 cups mixed veggies, such as raw spinach leaves and cooked broccoli and asparagus 6 large eggs, lightly beaten
1 1/4 cups light cream
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
5 to 6 grinds black peppercorns 1/2 cup grated Gruyere cheese
1/4 cup grated white Cheddar
1/4 cup grated Parmigiano-Reggiano
Instructions: For mom's flaky pie dough: Combine the flour, butter, sugar and salt in a food processor and pulse until the chunks are pea-sized. Add the ice water 1 tablespoon at a time and pulse until the dough just begins to clump together against the walls of the processor. Dump the dough out onto a work surface and press together to make a cohesive ball, kneading once or twice if it is falling apart. Divide the dough in half, wrap 1 portion in plastic wrap and refrigerate for 1 hour before rolling out. (This recipe makes a double portion of dough; if you are only using 1 portion, wrap the other half in 2 layers of plastic wrap, place in a resealable plastic bag and freeze for another use.) Preheat the oven to 350 degrees F. On a well-floured surface and using a well-floured rolling pin, roll out the pie dough into a 9- to 10-inch round. Lightly flour the pin as needed to prevent sticking; if the dough tends to stay sticky while rolling, refrigerate it until firm and begin again. Use a large flat spatula or bench scraper to transfer the dough to a 9-inch pie plate and press into shape using a fork. Place a sheet of parchment paper or foil into the pie shell and fill with pie weights, uncooked rice or dried beans. Bake until the edges are lightly golden, about 25 minutes. Remove the pie crust but keep the oven on. For the quiche: While the crust is baking, heat the oil in a medium skillet over medium-low heat. Add the mushrooms and cook until well browned and cooked through, stirring occasionally, 10 minutes. Then add in the mixed veggies to cook out any excess water and wilt the spinach leaves. Remove from the heat. In a large bowl, combine the eggs, cream, parsley, thyme, nutmeg, salt and pepper in a large bowl and lightly whisk. Sprinkle half of the Gruyere, Cheddar and Parmigiano-Reggiano on the crust, followed by the veggie mixture and then the remaining cheese. Pour the egg mixture over the top and bake until set, about 35 minutes. Cool for 15 minutes, then cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 71907,"Chicken and Conecuh County Sausage Gumbo 1 cup peanut oil 1 1/4 cups all-purpose flour 3 cups diced onion 1 cup diced celery 1 cup seeded and diced poblano pepper 1 cup seeded and diced red bell pepper 2 tablespoons minced garlic 2 teaspoons fresh thyme leaves 2 bay leaves One 12-ounce bottle light beer 7 cups Chicken Stock, recipe follows 1 tablespoon plus 1 teaspoon salt 2 teaspoons freshly ground black pepper 1 teaspoon cayenne 1 pound smoked sausage or other spicy smoked sausage, such as Conecuh brand or andouille 12 ounces sliced okra (fresh or frozen and thawed) 2 cups seeded and diced tomatoes 1 1/2 pounds cooked chicken, pulled into 2-inch pieces 1 cup chopped green onion tops 4 to 5 cups cooked rice, for serving One 5-pound whole chicken, or 3 to 4 pounds chicken bones 4 large carrots, peeled and roughly chopped (about 2 cups)
4 celery stalks, peeled and roughly chopped (about 2 cups) 3 medium onions, peeled and roughly chopped (about 8 cups)
2 large cloves garlic, smashed and peeled 1 tablespoon kosher salt 6 fresh thyme sprigs 1 bay leaf Instructions: Heat the oil in a large, heavy-bottomed (preferably cast-iron) skillet over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture darkens to a rich, reddish-brown color, 30 to 35 minutes. (Be careful not to let the flour burn or the gumbo will taste burned.) Once the roux reaches the desired color, add the onions, celery and peppers and cook, stirring, 2 to 3 minutes. Add the garlic, thyme and bay leaves, and cook an additional 1 to 2 minutes. Whisk in the beer, stirring to scrape any browned bits on the bottom of the skillet. Transfer the roux mixture to a large Dutch oven or stockpot over medium-high heat. Add the Chicken Stock, salt, black pepper and cayenne, and bring the mixture to a boil. Reduce the heat and simmer the gumbo for 20 minutes, stirring occasionally. While the gumbo is simmering, slice the sausage lengthwise and then make crosswise cuts, forming 1/2-inch-thick half-moons. Place the sausage in a large skillet over medium heat and cook, stirring occasionally, until the sausage is rendered and lightly browned, 8 to 10 minutes. Transfer the sausage to a paper-towel-lined plate and pat dry. Add the cooked sausage, okra and tomatoes to the gumbo and simmer an additional 30 minutes, stirring occasionally. Stir in the chicken and cook an additional 10 minutes. Taste and adjust the seasonings, adding more salt or pepper if needed. Just before serving, remove and discard the bay leaves and stir in the green onions. Ladle the gumbo into warmed soup bowls and top with cooked rice. Serve hot. For the whole chicken: Rinse the chicken under cold running water and pat dry. Place the chicken in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer for 45 to 50 minutes, skimming off any foam that rises to the top. Remove the whole chicken from the water mixture and set aside to cool slightly. Continue to simmer the broth mixture for an additional 30 minutes, skimming occasionally. Strain the broth through a fine-meshed sieve or strainer and discard the solids. The stock can be used immediately or chilled and kept refrigerated for up to three days or frozen for up to one month. The meat can be pulled off of the whole chicken and reserved for another use. For the chicken bones: Rinse the bones under cold running water and drain. Place the bones in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer for 1 hour, skimming off any foam that rises to the top. Strain the broth through a fine-meshed sieve or strainer and discard the bones and vegetables. The stock can be used immediately or chilled and kept refrigerated for up to 3 days or frozen for up to 1 month. Makes about 5 quarts. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 71908,"Roasted Shrimp Tossed with Parsley Pesto 1 bunch parsley leaves 3 garlic cloves 1/4 cup pine nuts 1 teaspoon lemon juice 1/4 cup grated Pecorino Romano 3 to 4 tablespoons olive oil Instructions: 1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto. Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 71909,"Sunday Sauce with Meatballs 2 (35-ounce) cans plum tomatoes with basil 1/4 cup extra-virgin olive oil 4 garlic cloves, chopped 1 medium onion, chopped 1/4 teaspoon red pepper flakes 1/2 teaspoon freshly ground black pepper 1/2 cup red wine 1/2 cup grated Parmesan 1 teaspoon salt 1 cup water 1/2 cup fresh basil leaves, cut into thin strips 1 pound ground sirloin or lean ground beef, pork, turkey, veal, chicken, or any combination 2 eggs 6 garlic cloves, finely chopped, plus 3 garlic cloves, chopped 1 cup seasoned bread crumbs 1 tablespoon salt 1 teaspoon freshly ground black pepper 1/2 cup grated Parmesan cheese 1/2 cup milk 1 cup all-purpose flour 1 pound pork spare ribs, trimmed 1 cup extra-virgin olive oil 1 (6-ounce) can tomato paste, for sauce and ribs Instructions: Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside. Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs. Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour. Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over. *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer. Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove. Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce. Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce ","[Barolo, Chianti, Dolcetto, Montepulciano]" 71910,"Neely's Sauteed Spinach 3 slices bacon, roughly chopped 3 garlic cloves, sliced 2 bunches spinach, well washed and tough stems discarded 2 tablespoons balsamic vinegar Salt and freshly ground black pepper Instructions: Heat a medium skillet over medium high heat. Add the chopped bacon and render until almost crisp. Add garlic and cook until fragrant. Add the spinach a little at a time. Toss with tongs until wilted. Add balsamic vinegar. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 71911,"Grilled Stone Fruits with Balsamic and Black Pepper Syrup Oil, for rubbing grill or cooking spray to prepare surface of grill or grill pan 6 pieces stone fruit, plums, peaches or nectarines, apricots cut around the pit and separated in halves 1/2 cup balsamic vinegar 1 small, peeled chunk ginger root, 1/2-inch 2 tablespoons brown sugar 1/2 teaspoon coarse black pepper Instructions: Heat grill or grill pan to high. Coat the surface of the grill with oil or spray to avoid sticking. Place fruits cut side down on grill and cook 3 to 4 minutes until warmed through and evenly marked. Heat the remaining ingredients (for the glaze) in small pot over medium-high heat or place on grill next to fruit. When the sauce reduces, it will become syrup-like in no time - less than a minute. If you burn food often or get distracted easily, cook it over lower heat. Otherwise, let it rip. When the balsamic sauce coats the back of a spoon and reduces by half, remove the pan from the heat and discard the ginger chunk. Arrange fruits on a platter and drizzle liberally with the glaze. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 71912,"Three Citrus Ponche de Creme (Trinidadian Coquito) Two 15-ounce cans evaporated milk One 14-ounce can sweetened condensed milk One 10-ounce jar lemon curd 1 3/4 cups white rum 1/4 cup lime juice 1 tablespoon Angostura bitters Instructions: Combine the evaporated and condensed milks, lemon curd, rum, lime juice and bitters in a blender and process until smooth, about 30 seconds. Using a funnel, pour into two 33 1/2-ounce bottles and cap tightly. This punch does not need to be refrigerated, but it is best served cold. ","[Moscato, Sauvignon Blanc, Riesling, Vinho Verde]" 71913,"Marshmallows Made Churros One .25-ounce envelope unflavored gelatin (2 1/2 teaspoons) 1 1/2 cups granulated sugar 1/2 cup corn syrup 1/4 teaspoon kosher salt 2 vanilla pods, split and seeds scraped (pods reserved for another use) 2 tablespoons confectioners' sugar 2 tablespoons cornstarch 1/2 cinnamon sugar Serving suggestion: hot chocolate Instructions: For the churros: Combine the gelatin with 3/4 cup water in a small bowl and set aside. Combine the granulated sugar, corn syrup, salt and 1/2 cup water in a medium saucepan and cook over medium heat until it reaches 235 to 240 degrees F (soft-ball stage) on a candy thermometer, 6 to 8 minutes. Remove from the heat. Pour the corn syrup mixture into the bowl of a stand mixer fitted with the whisk attachment, along with the bloomed gelatin and vanilla seeds. Whip on high speed until thick and fluffy, about 6 minutes. Line a baking sheet with parchment. Stir together the confectioners' sugar and cornstarch in a bowl and dust the parchment with the mixture. Fill a piping bag fitted with a medium open-star tip with the marshmallow mixture. Pipe twelve 4-inch churros onto the prepared baking sheet. Let set at room temperature, about 4 hours. For the topping: Fill a wide shallow bowl with some water. Combine the granulated sugar and cinnamon in another wide shallow bowl. Insert a skewer into a churro lengthwise to make a churro pop, then dip in the water and roll in the cinnamon sugar. Repeat with the remaining churros. Serve with hot chocolate. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 71914,"Dijon Chicken with Warm Lentils 1 cup dried small French lentils, picked over and rinsed Kosher salt and freshly ground pepper 2 bay leaves 1/2 small red onion 3 tablespoons sherry vinegar 3 slices white sandwich bread, crusts removed 1 tablespoon chopped fresh tarragon 4 skinless, boneless chicken breasts (6 to 8 ounces each) 2 tablespoons Dijon mustard 4 tablespoons unsalted butter, cubed 2 cups baby spinach 3 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Cover the lentils with 2 inches of water in a medium saucepan; add 3/4 teaspoon salt, a few grinds of pepper and the bay leaves. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes. Drain, discarding the bay leaves. Meanwhile, thinly slice the red onion and toss with the vinegar in a large bowl; set aside. Combine the bread and tarragon in a food processor and process into coarse crumbs. Season the chicken with salt and pepper and brush one side with the mustard. Press the crumbs onto the mustard in a thick layer. Heat a large ovenproof nonstick skillet over medium heat. Add the butter and let melt. When the foaming subsides, add the chicken crumb-side down and cook, undisturbed, until browned and crisp, 5 to 7 minutes. Carefully flip the chicken and transfer the skillet to the oven. Bake until cooked through, 11 to 13 minutes. Add the warm lentils, spinach and olive oil to the bowl with the red onion; stir until the spinach wilts. Serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71915,"Orange-Glazed Shortribs with Kimchi Slaw 1 cup Napa cabbage, finely shredded 1/2 cup kimchi, chopped 1/4 cup chopped fresh cilantro leaves, plus more for garnish 1/4 cup sesame seeds, lightly toasted, plus more for garnish 6 leaves fresh mint, chopped, plus more for garnish 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 1/4 pounds Korean-style beef short ribs (see Cook's Notes) 3 tablespoons canola oil 1 teaspoon ground cumin 1 teaspoon ground Chinese five spice Kosher salt and freshly ground black pepper 2 cups fresh orange juice 2-inch piece fresh ginger, coarsely chopped 1 head garlic, halved crosswise 2 tablespoons honey 6 large eggs Butter lettuce leaves, for serving 1/2 cup kochujang (see Cook's Notes) 2 tablespoon clover honey 2 tablespoons rice vinegar Instructions: For the kimchi slaw: Combine the Napa cabbage, kimchi, cilantro, sesame seeds, mint, rice vinegar and soy sauce in a bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld. For the orange-glazed short ribs: Lay the short ribs out on a baking sheet, drizzle with 2 tablespoons of the oil and season with the cumin, five spice, salt and pepper. Let sit at room temperature for 15 minutes. Combine the orange juice, ginger and garlic in a small saucepan, season with salt and pepper and cook until reduced to about 1/2 cup of glaze, about 30 minutes. Stir in the honey, strain into a bowl and let cool slightly. Discard the ginger and garlic. Heat a nonstick pan with the remaining 1 tablespoon of oil over medium heat until it begins to shimmer. Add the eggs and season with salt and pepper. Cook until the whites set and the yolks are slightly firm, about 2 minutes. Flip the eggs over and continue to cook for about 40 seconds longer. Transfer to a warm plate and reserve. Trim if desired. Heat a grill pan over high heat. Lay the ribs on the grill pan and cook until golden brown and just cooked through, about 2 minutes per side, brushing with the orange glaze several times. Trim the bones and set aside. For the kochujang glaze: Whisk together the kochujang, honey and vinegar. Set aside. To serve: Put 2 ribs in the center of each lettuce wrap, top with some kimchi slaw and an egg and drizzle with the kochujang glaze. Garnish with more toasted sesame seeds, chopped mint and cilantro, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 71916,"Chinese Turkey Salad 2 tablespoons soy sauce 2 tablespoons honey 1 tablespoon rice vinegar 2 teaspoons freshly grated ginger 1 tablespoon toasted sesame oil 2 tablespoons vegetable oil 4 cups coarsely shredded cooked turkey 1/2 small head iceberg lettuce, halved lengthwise and thinly shredded (about 4 cups) 1/2 small head napa cabbage, cored, and thinly shredded (about 4 cups) 2 cups snow peas, cut into 1-inch pieces on bias 1 cup mung bean sprouts 1 medium red bell pepper, stemmed, seeded, and cut into matchsticks 1/3 cup thinly sliced scallions 1 medium carrot, peeled, halved lengthwise, and thinly sliced on the bias 1/2 cup roughly chopped fresh cilantro leaves 1/2 cup sliced almonds, toasted 2 tablespoons white sesame seeds, toasted Instructions: In a large bowl, whisk together soy sauce, honey, vinegar, and ginger until honey is dissolved. Whisking constantly, add oils in a slow stream until completely incorporated. Taste and adjust flavor, as desired.
Add turkey, toss to thoroughly coat, and let sit 5 minutes. Add remaining ingredients and toss again to combine. Serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 71917,"Pandolce Genovese 2 cups all-purpose flour, plus more for dusting 1 cup pastry flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 1 cup sugar 1 cup butter 3 eggs 1 cup milk 1 teaspoon vanilla extract 1/2 teaspoon orange oil 1/2 teaspoon almond oil 1/2 teaspoon lemon oil 2 1/2 cups raisins, pre-soaked in Marsala wine 1-ounce fennel seeds 1/2 cup pignoli (pine nuts) 1 cup diced candied lemon peel 1 cup diced candied orange peel Instructions: Preheat oven to 375 degrees F. Sift both types of flour, the baking powder, and salt together into a medium-sized mixing bowl; set aside. In a separate large-sized bowl, use an electric mixer to blend the sugar and butter until creamy. Add the eggs and mix until combined. When combined, stop the mixer and add the dry ingredients. Mix at a slow speed until combined. Add the milk, vanilla, orange oil, almond oil, and lemon oil. Stop the mixer and add the soaked raisins, fennel seeds, pignoli, and the lemon and orange peels. Mix until the dough is sticky and moist. On a floured counter top, gently shape the dough with your hands and divide it into 4 equal pieces. Form each piece into the shape of a mountain and place the dough mounds onto a baking sheet lined with parchment paper. Place in the oven and bake for about 35 minutes. To test for doneness, insert a wooden skewer into the mounds. If the mounds are done, the wooden skewer should come out clean. Let the Pandolce cool completely. Wrap each loaf with plastic wrap, taking care to ensure that the wrapping is airtight. Tie each loaf with a ribbon. The flavors will develop with time. The Pandolce can be stored for about 2 months. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 71918,"Toasted Saltine Crackers 1 sleeve saltine crackers Instructions: Place the saltine crackers in a cast-iron skillet and toast in the oven for 10 minutes at 350 degrees F. Serve with soup. ","[Chardonnay, Sauvignon Blanc, Riesling]" 71919,"Red Velvet Cone Cakes 12 flat-bottomed wafer ice cream cones 1 1/4 cups all-purpose flour 1/4 cup cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon table salt 1 stick unsalted butter, softened 3/4 cup sugar 2 eggs 1/3 cup vegetable oil 1/2 cup well shaken buttermilk 2 teaspoons white vinegar 1 teaspoon vanilla extract 1 tablespoon red food coloring 8 ounces cream cheese, room temperature 1 stick unsalted butter, room temperature 2 teaspoons vanilla extract 4 cups confectioners' sugar Instructions: Sugar red hearts, for garnish Preheat the oven to 350 degrees F. Arrange an oven rack in the middle of the oven. Put 12 flat bottomed ice cream cones into cupcake tins. Whisk the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl and set aside. In a large mixing bowl, using a hand held electric beater, cream the butter and sugar together until light and fluffy. Add eggs and vegetable oil and beat well, then add the buttermilk, white vinegar, vanilla extract and food coloring. Beat until just combined, then add dry ingredients and mix until smooth. Divide the batter among the ice cream cones, filling half way. Bake in the center rack of the oven until a tester inserted into the center of the cupcake comes out clean, about 30 minutes. Remove from the oven and cool completely on a wire rack before frosting. Icing: In a medium bowl beat cream cheese and butter together until smooth and creamy. Stir in the vanilla extract. Add the confectioners' sugar, 1/2 cup at a time, until desired consistency is reached. Frost the tops of the cupcakes and sprinkle with sugared red hearts. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 71920,"Amaretti Ice Cream Balls 24 amaretti cookies 1/4 cup amaretto liqueur 2 pints vanilla ice cream Chocolate sauce Whipped cream Instructions: Crush cookies by hand or in plastic bag. Place onto a sheet pan. Dampen the cookie crumbs with the liqueur. Scoop ice cream balls onto the sheet pan and roll around until covered. Place the balls into a serving dish and top with chocolate sauce and whipped cream. ","[Prosecco, Moscato, Vin Santo]" 71921,"Twenty-Five Ingredient Meatloaf 1 ounce pomace olive oil 12 green onions, chopped
3 celery stalks, chopped
3 large cloves garlic, minced
1 jumbo carrot, chopped
1 large yellow onion, diced
1 each, red, orange and yellow pepper, chopped
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon sugar
3 large eggs
5 ounces half-and-half
5 ounces ketchup
1 1/2 pounds extra-lean ground beef
1 1/2 pounds bulk sweet Italian sausage
2 cups panko breadcrumbs
6 sprigs fresh cilantro, chopped
Nonstick cooking spray, for the pan Instructions: Preheat oven to 350 degrees F. Heat oil in heavy skillet. Add green onions, celery, garlic, carrot, onion and peppers and saute until sweated, about 5 minutes. Do not overcook. Set aside to cool. Combine salt, black and white peppers, cayenne, cumin, garlic powder, paprika, thyme, sugar and eggs in a large bowl and beat well. Add half-and-half and ketchup and blend thoroughly. Add meats, breadcrumbs, cilantro and cooled vegetables to egg mixture and blend thoroughly with hands for about 5 minutes. With damp hands, form the mixture into an oval resembling a long loaf of bread. Place on a cookie sheet that has been lined with foil and sprayed with cooking spray. Cover with foil. Bake 45 minutes, then uncover and bake 15 minutes more. Let rest for 20 minutes before slicing and serving. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 71922,"QuickNoli Dip - Quick Cannoli Dip 2 cups whole milk ricotta 1 1/2 cups confectioners' sugar
1 tablespoon orange liqueur
3/4 cup mini chocolate chips
Strawberries, crispy wonton triangles, cinnamon pita chips or your favorite cookies, for serving Instructions: Mix the ricotta, confectioners' sugar and liqueur in a bowl. Fold in the chocolate chips. Serve with strawberries and wonton triangles, pita chips or cookies for dipping. ","[Prosecco, Moscato, Vin Santo, Brachetto d'Acqui]" 71923,"Peach Pizzazz 1 cup low-fat peach yogurt 1/2 cup low-fat evaporated milk 1 cup frozen unsweetened chopped or sliced peaches 1/2 cup peach sorbet 1/4 teaspoon ground cinnamon Pinch of ground allspice Instructions: Combine the yogurt and evaporated milk in a blender. Add all the remaining ingredients. Blend until smooth. ","[Chardonnay, Moscato, Riesling]" 71924,"Grilled Brussels Sprouts 2 pounds Brussels sprouts, halved 2 tablespoons unsalted butter, melted
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 slices bacon
Zest of 1 lemon
Crushed red pepper flakes, optional
2 tablespoons grated Parmesan, optional
Instructions: Prepare a grill for medium-high 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 middle burners and keep the remaining burners at medium high. 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.) Toss the Brussels sprouts with the butter, oil, 2 teaspoons salt and several grinds of black pepper in a medium bowl. Layer the bacon in a 24-by-12-inch grill basket in a single layer and top with the Brussels sprouts. Close the grill basket and place it on the grill over indirect heat Brussels sprouts-side down. Cover the grill and cook until the Brussels sprouts are tender and dark golden, 15 to 20 minutes. Open the grill, flip the basket so the bacon is down and move the basket to direct heat. Cook until the bacon is crisp, 2 to 3 minutes. If you want your Brussels sprouts darker, flip again and cook for another 1 to 2 minutes.
Carefully remove the Brussels sprouts to a serving platter, crumble the bacon over the top and sprinkle with the lemon zest. Sprinkle with the red pepper flakes and Parmesan, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 71925,"Cheesy Cornbread Muffins Nonstick cooking spray, for the muffin tin 1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 large eggs, whisked
1 1/2 cups grated sharp Cheddar One 4-ounce cans green chiles
6 tablespoons salted butter, melted
8 tablespoons salted butter, softened 3 tablespoons honey
Instructions: For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray. Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined. Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes. For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 71926,"Chocolate Mousse 1 cup cold heavy cream 6 ounces semisweet chocolate 1/2 teaspoon instant espresso powder 2 tablespoons dark rum (or liqueur of choice), or 1 tablespoon water 1 large egg 2 large egg yolks Pinch salt 1/3 cup sugar Instructions: In a cold non-reactive bowl, whip the cream to soft peaks. Set aside. Fill a saucepan about a third of the way with water, then bring to a simmer. Chop the chocolate with a cook's knife. Put the chocolate in a medium-large heatproof bowl, and place over the water. Stir the chocolate occasionally until melted and smooth. Set the chocolate aside. Keep the pot of water hot, but not boiling. In a small bowl, stir the espresso powder into the rum or water, to dissolve. Put the egg, yolks, and pinch of salt in heatproof bowl. With a hand-held electric mixer whip the eggs until light, about 1 minute. Slowly add the sugar to the eggs, while continuing to beat. Add the rum mixture. Set the bowl of eggs over the simmering water, increase the heat to bring the water to a rapid simmer. Whisk the egg mixture constantly over the heat, until pale yellow, very fluffy, and hot to the touch, 3 to 5 minutes. Remove from the heat and whip until cool and thick, and the mixture folds over on itself or \holds a ribbon. Whisk about a quarter of the egg foam into the chocolate to lighten. With the whisk, briskly fold in the remaining foam, (the mixture may get very thick). Whisk in the whipped cream, taking care to keep the mixture light. Pour the chocolate mixture into 4 to 6 serving dishes and refrigerate for at least 2 hours. Serve with cookies, if desired. Serving Suggestions: Cookies . ","[Bordeaux Blend, Cabernet Sauvignon, Merlot, Pinotage]

" 71927,"Parmigiano-Crusted Cauliflower with Agliata Sauce 2 cups cubed, day-old or stale rustic Italian bread (without the crust) 2 tablespoons red wine vinegar, plus more if needed
2 cloves garlic, smashed
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
Kosher salt
Kosher salt 1 head cauliflower, cut into bite-size florets
Peanut or other neutral oil, for frying
1 cup all-purpose flour, plus more if needed
2 large eggs
1 cup breadcrumbs
1 cup freshly grated Parmigiano-Reggiano
Instructions: For the agliata sauce: In a medium bowl, toss the bread cubes with enough water to really moisten them up--you want it almost soggy. Squeeze out the excess water, and place the bread, vinegar and garlic in a food processor; puree until smooth. With the machine running, drizzle in the olive oil, and process until combined. Add the chives and parsley, and pulse a few more times to combine. Season with salt and more vinegar, if you like (I like a very bright, acidic dipping sauce). Transfer the sauce to a serving bowl. For the Parmigiano-crusted cauliflower: Bring a large pot of well-salted water to a boil. Fill a large bowl of well-salted water with ice. Line a baking sheet with paper towels. Toss the cauliflower in the boiling water. When the water returns to a boil, cook the cauliflower for another 2 minutes, then drain and immediately plunge the cauliflower into the ice water. When the cauliflower is cool, drain well and lay it out to dry on the prepared baking sheet. In a large saucepan, pour enough oil to fill the pan to a depth of 1 1/2 to 2 inches. Heat over medium-high heat until a deep-frying thermometer registers 350 degrees F. To see if it's hot enough, drop some flour into the oil--if it sizzles and floats quickly, you're good to go; if the flour burns or the oil begins to smoke, it's too hot, so reduce the heat. Place the flour in one bowl, the eggs beaten with 2 tablespoons water in a second bowl, and the breadcrumbs and Parmigiano in a third. Place a couple of layers of paper towels on a baking sheet next to the stovetop. Dredge some of the blanched cauliflower in the flour and shake off the excess, then dip it in the egg mixture, and finally in the breadcrumb mixture. Repeat for the remaining cauliflower. Working in batches so you don't overcrowd the pan, fry the cauliflower until brown and crispy, 3 to 5 minutes. Transfer the cauliflower to the paper towels, sprinkle with salt, and serve hot, hot and hot with the agliata sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 71928,"Chickpea Stew 2 tablespoons olive oil 2 cups chopped onion 3 cloves garlic, minced 2 teaspoons toasted cumin seed, ground 2 teaspoons minced fresh thyme or 1 teaspoon dried, crumbled 1 (16-ounce) can tomatoes, including liquid, chopped 3 cups beef stock or broth 1 cinnamon stick 3 carrots, cut diagonally into 1/2-inch thick slices 3 cups blanched broccoli florets 2 medium yellow squash, cut into 1-inch pieces 1 (10 1/2-ounce) can chickpeas, drained 2 tablespoons minced fresh cilantro 2 teaspoons minced fresh ginger Instructions: In a casserole heat the oil over moderate heat until hot. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until golden. Add the garlic, cumin, thyme and ginger and cook, stirring, 1 minute. Add the tomatoes and liquid, broth And cinnamon stick, bring liquid to a boil and simmer, covered, for 15 minutes. Add the carrots and simmer, covered, for 8 minutes. Add the broccoli, squash and chickpeas and simmer, covered, 5 minutes more, or until vegetables are just tender. Stir in the cilantro. Serve with couscous. ","[Syrah, Tempranillo, Garnacha, Barbera]" 71929,"How to Make Classic Spritz Cookies | Butter Spritz Cookies 2 sticks (8 ounces) unsalted butter 1 cup confectioners' sugar 1 teaspoon pure vanilla extract 1/2 teaspoon almond extract 1 large egg 2 1/2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1/2 teaspoon fine salt Sprinkles for garnish Instructions: Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate. Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool. ","[Prosecco, Moscato, Vinho Verde, Cava]" 71930,"Texas Pete® Zippy Tie Dye Coleslaw ? head red cabbage, shaved thin 6 Tbsp brown sugar 3 Tbsp red wine vinegar 1-2 Tbsp Texas Pete? Hotter Hot Sauce 1 red bell pepper, finely julienne 1 yellow bell pepper, finely julienne 1 green bell pepper, finely julienne ? cup radishes, sliced thin ? onion red onion, julienne paper thin 2 carrots, fresh, grated on the large shredder 1 tsp caraway seeds 1 tsp celery seeds 2 Tbsp parsley, fresh, minced 1/3 cup mayonnaise To taste salt and pepper Instructions:

1. Place the thinly shaved red cabbage into a large mixing bowl. Add the brown sugar, red wine vinegar and the Texas Pete® Hotter Hot Sauce and mix well. 2. Let this mixture marinate at room temperature for 10 minutes before adding all the remaining ingredients from the bell peppers to the mayonnaise. Season with salt and pepper and mix until all ingredients are fully incorporated and refrigerate for 2 hours before serving. ","[Sauvignon Blanc, Riesling, Vermentino, Grner Veltliner]" 71931,"Spice Rubbed Grilled Duck Breast with Grilled Peach and Goat Cheese Salad 2 cups orange juice 1 pint blackberries 1 tablespoon dry mustard 1 tablespoon sweet paprika 1 teaspoon chili de arbol 1/2 teaspoon ground cinnamon 1/2 teaspoons five-spice powder 1/2 teaspoon ground coriander 4 duck breasts, scored Salt and freshly ground black pepper Canola oil Ripe peaches, halved and pitted 8 ounces goat cheese, cut into pieces, softened 2 cups baby arugula 1/2 cup coarsely chopped pecans, toasted Instructions: Heat grill to medium. Put orange juice in a medium saucepan and cook until reduced by half. Add the blackberries and cook for 2 minutes. Strain the mixture into a bowl. Place the blackberries in another bowl and set aside. Mix together all the spices and rub the skin side of the duck with some of the rub. Season breasts with salt and drizzle with oil. Grill, rub side down until a crust forms, 3 to 4 minutes. Turn the breasts over and continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so. Transfer to a large platter. Brush the cut side of the peaches with oil and season with salt and pepper. Grill the peaches, cut side down until slightly charred about 2 minutes. Turn over and grill for another minute. Arrange cut side up around the duck, or on another platter. Spoon some goat cheese into the peach hollows, scatter the arugula and pecans over, and then some of the cooked blackberries. Serve the remaining berries with the duck and peaches, if desired. ","[Chardonnay, Pinot Noir, Grenache Blanc, Riesling]" 71932,"Salmon Kebabs with Herb Sauce 2 tablespoons extra-virgin olive oil, plus more for oiling the grill grates 1 teaspoon Italian seasoning Kosher salt and freshly ground black pepper 1 pound center-cut salmon, skin and pin bones removed, cut into 24, 1 1/2- to 2-inch cubes 1 small red onion, cut into 1 1/2-inch-wide pieces 1 lemon, sliced into 1/3-inch-thick rounds and then quartered plus lemon wedges for serving Herb Sauce, recipe follows 1/4 cup extra-virgin olive oil 1 tablespoon lemon zest and 1 tablespoon lemon juice, from 1 lemon 1/4 teaspoon crushed red pepper flakes 1 clove garlic, smashed and peeled Kosher salt 1/2 cup packed basil leaves 1/2 cup packed parsley leaves Instructions: Preheat the grill to 375 degrees F. Add the olive oil, Italian seasoning, 1 teaspoon salt and 1/2 teaspoon pepper to a large bowl and whisk to combine. Add the salmon, red onion, and lemon quarters to the bowl and gently toss to coat. To assemble the kebabs, thread a few pieces of red onion onto an 8-inch-long metal skewer (see Cook\u2019s Note). Next, add a piece of salmon, followed by a quarter of lemon. Continue threading the ingredients onto the skewer until you have 4 pieces of salmon on the skewer. Set the finished kebab aside and continue the process with the remaining skewers and ingredients. Generously oil the grates of the preheated grill. Add the salmon kebabs to the grill and cook, turning halfway through, until nice grill marks have formed, and the salmon easily releases from the grill, 4 to 6 minutes. (This can alternatively be done on an indoor grill pan.) Remove the salmon to a serving platter and drizzle with the Herb Sauce. Serve with lemon wedges. Add the olive oil, lemon zest, lemon juice, red pepper flakes, garlic and 1/2 teaspoon salt to a small food processor fitted with the blade attachment. Pulse until the garlic is finely chopped. Add the basil and parsley leaves and blend until finely chopped. Transfer the herb sauce to a bowl to serve with the grilled salmon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 71933,"Mediterranean Meatballs 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced
5 cloves garlic, diced
1/2 cup dry red wine
Two 28-ounce cans crushed tomatoes
2 tablespoons fresh parsley, chopped finely
1 tablespoon fresh mint, chopped finely
1 tablespoon dried oregano
2 teaspoons cl flakes
1 bay leaf
2 tablespoons almonds 2 tablespoons chopped fresh parsley 2 tablespoons raisins
1 tablespoon chopped fresh mint 2 teaspoons garlic powder 2 teaspoons salt and pepper
1 teaspoon cl flakes 1 tablespoon extra-virgin olive oil
1 egg 1 pound ground beef 1/4 cup cooked rice Instructions: For the sauce: Heat a saucepan over medium-high heat. Add oil, onion and garlic and sweat down until onion starts to give up some liquid, about 5 minutes. Deglaze pan with red wine, then reduce by half. Add tomatoes, parsley, mint, oregano, cl flakes and bay leaf and bring to a simmer. Let simmer about 20 minutes. For the meatballs: Preheat the oven to 425 degrees F. Combine the almonds, parsley, raisins, mint, garlic powder, salt, pepper and cl flakes in a food processor. Pulse until fine. Transfer to a large bowl and add the oil and egg and mix well. Add beef and rice and blend. Portion into golf ball-sized meatballs and put on a sheet pan. Roast until done, 12 to 15 minutes. Pour sauce over meatballs and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 71934,"The Best Hummus One 15.5-ounce can chickpeas 2/3 cup tahini
1 clove garlic, finely grated
1/4 teaspoon ground cumin, plus more if desired
1/3 cup fresh lemon juice, plus more if desired
Kosher salt
Extra-virgin olive oil, for drizzling
Hot smoked paprika, for sprinkling
Toasted pita bread, pita chips or cut raw vegetables, for serving
Instructions: Drain the chickpeas in a medium mesh sieve, reserving the liquid. Reserve about 7 chickpeas for garnish. Process the tahini, garlic and cumin in a food processor. With the motor running, slowly drizzle in 2/3 cup of the reserved chickpea liquid (if you don't have exactly 2/3 cup, add water until the total amount is 2/3 cup) and process until light and very creamy, 1 to 2 minutes. The mixture will appear broken at first but will come together after all the liquid is added and has been processed for a minute or two.
Add the chickpeas, the lemon juice and 1/2 teaspoon salt to the tahini mixture. Process until the mixture is extremely smooth, scraping down the sides occasionally, about 4 minutes. Thin with more water if you prefer a looser consistency. Taste and season with more salt, lemon juice or cumin as desired.
Spoon the hummus into a shallow bowl, making a well in the center, and drizzle liberally with oil. Top with the reserved chickpeas and sprinkle with paprika. Serve with pita bread, pita chips or cut raw vegetables.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 71935,"Mambo Rice 2 cups water 1 1/2 cups chicken stock 2 cups rice 1 cup chopped Italian parsley 1/2 cup chopped cilantro leaves 4 tablespoons minced garlic 1/4 cup freshly squeezed lime juice 2 tablespoons extra-virgin olive oil Kosher salt, to taste 2 teaspoons freshly ground black pepper Instructions: Add water, chicken stock and rice to a rice cooker. Cook until al dente. Combine all other ingredients in a bowl. Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture. Rice can be served hot or cold. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 71936,"Wok Tossed Mud Crab with Sate Sauce: Cua Xao Sate 2 live crabs, blue swimmer or mud crab (about 14-ounces each) 16 ounces or 2 cups vegetable oil 1/2 bulb garlic, cloves peeled and minced 10 spring onions, (white part only) sliced 7 ounces crab meat 3 1/2 ounces dried shrimp, soaked in 1 cup water for 20 minutes, and then drained 1/2 tablespoon sugar 1 teaspoon salt 1 tablespoon oyster sauce 1/2 tablespoon fish sauce 1 1/2 tablespoons dried cl flakes 3 1/2 ounces cl oil Vegetable oil, for deep-frying Potato starch, for dusting 3 red Asian shallots, finely diced* 2 cloves garlic, finely diced 3 spring onions (scallions), cut into 2 inch-lengths 2 long red chiles, thinly sliced on the diagonal, plus more for garnish 4 tablespoons sate sauce, recipe follows Jasmine rice, for serving Instructions: *Can be found at specialty Asian markets. To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep. For the Sate Sauce: Pour the vegetable oil in a wok and bring to medium heat, fry the garlic and spring onions until fragrant. Now add the crab meat, shrimp, sugar, salt, oyster sauce, and fish sauce. Stir to incorporate, and then reduce the heat to a low simmer for 30 minutes, stirring every 5 minutes. Lastly add the cl oil, stir and simmer for another 5 minutes. Cooks Note: Use this sate sauce as a dipping sauce for noodle soups or add to stir-frys. Refrigerate the extra sauce in an airtight container. For the crab: Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw this makes it easier to extract the meat. Heat the oil in a wok to 400 degrees F, or until a cube of bread dropped into the oil browns in 5 seconds. Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove the crab pieces from the wok and drain on kitchen paper towels. Carefully, remove the oil from the wok, reserving 2 tablespoons, and clean the wok. Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Now add the sate sauce and stir for 1 minute. Add the crab, spring onions, and chiles and toss, making sure to coat the crab well. Transfer the mixture to a serving bowl and garnish with red cl. Serve the dish with jasmine rice. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 71937,"Ropa Vieja Burgers 2 tablespoons unsalted butter 2 large onions, chopped 2 red bell peppers, chopped 1 teaspoon tomato paste 1 tablespoon minced garlic 3 cups canned crushed tomatoes 1 tablespoon hot sauce 1 tablespoon fresh lemon juice 2 tablespoons seafood boil seasoning, such as Old Bay 2 pounds ground beef Kosher salt and freshly ground black pepper 8 slices muenster cheese 4 Kaiser rolls or artisan hamburger buns, split 1/2 cup mayonnaise 1 cup fried onions (canned is fine) Instructions: Preheat the oven to 500 degrees F. Add 1 tablespoon of the butter, chopped onions and bell pepper to an 8-quart saucepan over medium heat. Cook, stirring occasionally, until the onions are softened, 2 to 3 minutes. Add the tomato paste and cook, stirring, until the tomato paste is toasted, 2 to 3 minutes. Add the garlic and crushed tomatoes and stir well. Add the hot sauce, lemon juice and seafood boil seasoning. Cook until the vegetables are tender, 4 to 5 minutes. Scoop up the onions and bell peppers with a slotted spoon and keep warm. Let the sauce cool. Meanwhile, heat a large cast-iron skillet over high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the remaining 1 tablespoon butter and flip the patties. Top each patty with 2 slices of cheese and bake just until the cheese is melted, 2 to 3 minutes. Meanwhile, heat a cast-iron griddle over medium heat until hot. Gently toast the buns split-sides down just until they brown slightly, 1 to 2 minutes. Set aside. Combine the mayonnaise and up to 2 tablespoons of the cooled sauce in a small bowl and stir well. Slather 1/2 tablespoon on each of the split sides of the buns. Spoon the onion and peppers onto the bottom buns then top each with a burger patty. Top each burger with 1 tablespoon of the fried onions. Close the burgers and serve hot.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 71938,"Sweet Bourbon Mashed Potatoes 4 large sweet potatoes, peeled Salt, for water, plus 1/2 teaspoon for potato mixture 3/4 cup whipping cream 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 2 tablespoons molasses 6 tablespoons butter 1/8 cup bourbon Brown sugar, for garnish Instructions: Place the sweet potatoes into a pot of cold water with salt and bring to a rapid boil; about 20 minutes. Drain and return back into pot to mash. In a medium saucepan, combine the remaining ingredients, except the brown sugar. Allow to simmer over medium heat until butter is melted and mixture is creamy. Pour mixture over potatoes, adding a dash of salt for flavor and stir. Sprinkle potatoes with brown sugar. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 71939,"Apple Cider-Braised Pork Chop Sammy with Apple Slaw 6 bone-in pork chops Salt and freshly ground black pepper 1 tablespoon grapeseed oil 1 yellow onion, diced 6 cloves garlic, roughly chopped 4 cups apple cider 2 cups hard cider 6 sprigs fresh thyme 6 whole cloves 1 cup mayonnaise 1/4 cup apple cider vinegar 1 to 2 tablespoons agave nectar 1 tablespoon celery seed 1 tablespoon Dijon mustard Salt and freshly ground black pepper 1 bag prepared coleslaw mix 4 Granny Smith apples, peeled and shredded on a box grater 6 brioche sandwich buns, buttered and toasted Spicy dill pickle slices, for serving Gorgonzola dolce, softened, as needed Instructions: For the pork chops: Sprinkle the pork chops generously on both sides with salt and pepper. In large, heavy-bottomed deep skillet over medium-high heat, add the grapeseed oil. When the oil is super hot and glistening, sear the pork chops, without moving, until golden brown, about 4 minutes per side. Pull out the chops and set aside on a plate. Work in batches of 2 chops at a time to ensure they form a nice crust. Turn the heat down to medium and add the onions and garlic to the pan. Season again with salt and pepper and sweat the vegetables, 8 to 10 minutes. Deglaze with the apple cider and hard cider, scraping the tasty bits from the bottom of the pan with a wooden spoon. Add the pork chops back to the pan along with any juices that have accumulated on the plate. Add the thyme and cloves. Cover and bring to a simmer. Cook until the meat falls from the bone, about 1 1/2 hours. While the pork is cooking, work on the slaw: Whisk together the mayonnaise, cider vinegar, agave nectar, celery seed and Dijon mustard until smooth. Season with salt and pepper. Pour the mixture over the coleslaw and apples and mix well. And more agave nectar if you prefer a sweeter slaw, or more vinegar if you prefer a tangier slaw. To build the sandwich: Cut the pork away from the bone and butterfly the meat. Place on the bottom bun and top with the apple slaw and pickles. Spread some gorgonzola on the top bun and close the sandwich. Repeat with the remaining ingredients. Serve with the bone on the side and your favorite chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71940,"Blood Orange Rosemary Pound Cake Nonstick baking spray, for the loaf pan 1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2 large eggs plus 1 yolk
1 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup blood orange soda or orange soda 1 tablespoon fresh rosemary, minced
2 blood oranges
1 cup powdered sugar, sifted
Instructions: Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds. Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan. Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 71941,"Classic Italian Pasta Salad 8 ounces rotelle or spiral pasta, cooked and drained 2-1/2 cups assorted cut-up fresh vegetables (broccoli, carrots, tomatoes, bell peppers, cauliflower, onions and mushrooms) 1/2 cup cubed cheddar or mozzarella cheese 1/3 cup sliced pitted ripe olives (optional) 1 cup Wish-Bone? Italian Dressing Instructions:

1. Combine all ingredients except Wish-Bone® Italian Dressing in large bowl. Add Dressing; toss well. Serve chilled or at room temperature. NOTE: If preparing a day ahead, refrigerate, then stir in 1/4 cup additional Wish-Bone Dressing before serving. For a Creamy Italian Pasta Salad, substitute 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise for 1/2 cup Wish-Bone® Italian Dressing. Also terrific with Wish-Bone® Robusto Italian, Fat Free! Italian, House Italian, Ranch, Light Ranch, Fat Free! Ranch, Creamy Caesar, Red Wine Vinaigrette or Fat Free! Red Wine Vinaigrette Dressings. See nutrition information for sodium content. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 71942,"Roasted Vegetable Soup 4 carrots, washed 3 ribs celery, cut in half 2 tomatoes, quartered 2 turnips, cleaned, trimmed and quartered 2 large onions, peeled and quartered 1 leek, trimmed and quartered 3 garlic cloves, peeled 2 teaspoon dried thyme 1/4 cup olive oil 1 bay leaf 8 cups water Instructions: Preheat oven to 400 degrees. Spread all the vegetables out on a baking sheet. Sprinkle with the thyme and drizzle with oil. Roast for 1 hour or until well browned. Transfer vegetables to a large pot, cover with water and add bay leaf. Bring to a simmer and cook for 45 minutes. Cool and strain. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71943,"Halibut Ceviche Salad Vegetable oil cooking spray Four 6-to-7-inch corn tortillas 2 teaspoons extra-virgin olive oil 1/8 teaspoon kosher salt One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes 1/2 cup fresh lemon juice (from 2 large lemons) 1/4 cup fresh lime juice (from 3 to 4 large limes) Zest of 1 large lemon 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lime juice (from 2 large limes) 1 teaspoon agave 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 3 green onions, pale green and white parts only, finely sliced 3 tomatoes, seeded and chopped into 1/2-inch pieces 1 large avocado, peeled, seeded and cut into 1/2-inch cubes 1 small jalapeno, finely diced 2 tablespoons chopped fresh flat-leaf parsley Instructions: For the tortilla chips: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Using a pastry brush, brush the tortillas on both sides with the olive oil and sprinkle with the salt. Cut each tortilla into 8 triangles and arrange in a single layer on the prepared baking sheet. Bake until golden and crispy, about 15 minutes. For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade. For the salad: In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, avocado, jalapeno and parsley. Toss until coated. To assemble: Divide the salad and spoon into 4 large martini glasses or 4 small salad bowls. Drain the ceviche and spoon on top of the salad. Garnish with tortilla chips before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 71944,"Baby Spinach and Chick Pea Salad 8 ounces baby spinach, 5 cups, chopped 1 can chick peas, drained 1/2 medium red onion, finely chopped 1 tablespoon balsamic vinegar, eyeball it 3 tablespoons extra-virgin olive oil, 3 turns of the bowl Salt and pepper Instructions: Combine chopped spinach, chickpeas and chopped onions in a bowl. Add 1 tablespoon balsamic vinegar and 3 tablespoons (3 turns of the bowl in a slow stream) extra-virgin olive oil. Toss well to coat and combine. Season salad with salt and pepper, to your taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 71945,"Mignonette Sauce 4 cups red wine vinegar (1 liter) 2 tablespoons/30ml black peppercorns, crushed 4 shallots, minced Instructions: Combine the vinegar, peppercorns and shallots in a jar. Keep in the refrigerator for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 71946,"English Onion Soup with Sage and Cheddar Good knob of butter Olive oil Handful fresh sage leaves, 8 leaves reserved for garnish 6 cloves garlic, peeled and crushed 5 red onions, peeled and sliced 3 large white onions, peeled and sliced 3 banana shallots, peeled and sliced 11 ounces leeks, trimmed, washed and sliced Sea salt and freshly ground black pepper 8 cups good-quality hot beef, chicken or vegetable stock 8 slices good-quality stale bread, 3/4-inch thick 7 ounces freshly grated Cheddar Worcestershire sauce Instructions: Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much. Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up. When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor. Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce. Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 71947,"Rob Roy 2 fluid ounces Scotch whisky 1 fluid ounce sweet Italian vermouth 1 dash orange or Angostura bitters Maraschino cherry Instructions: Fill a cocktail shaker or small pitcher with ice. Add the Scotch, vermouth, and the bitters. 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 the cherry and serve. ","[Single Malt Scotch, Vermouth, Campari]" 71948,"Bali Baked Fish 2 pounds red snapper fillets Salt and freshly ground pepper, to taste 1 onion, quartered 3 garlic cloves, chopped 1 tablespoon chopped gingerroot 1 tablespoon tamarind paste 1 tablespoon Oriental sesame oil 1/2 teaspoon ground cumin 2 tablespoons water Fresh lemon juice, to taste 3 tablespoons minced fresh mint, or to taste Instructions: Preheat the oven to 350 degrees F. Pat dry the fish fillets, season with salt and pepper, and arrange in a shallow baking dish. In a blender or food processor combine the onion, garlic, gingerroot, tamarind paste, sesame oil, cumin, salt to taste, and 2 tablespoons water and blend until smooth. Pour mixture over fish, coating both sides. Bake fish, covered with foil, in the oven for 20 to 25 minutes, or until it flakes easily with a fork. Transfer fillets to a serving dish, correct seasoning, adding more salt if necessary, and drizzle with lemon juice. Garnish with mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71949,"Mini Churros 1 cup milk Two 13.5-ounce cans sweetened condensed milk 1 cup heavy cream
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar 1/2 cup brown sugar
1 teaspoon ground cinnamon
Pinch large flake sea salt
2 cups water 14 tablespoons butter
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 cups all-purpose flour
30 ounces (3 3/4 cups) canola oil, for frying
4 eggs
Instructions: For the caramel sauce: Add the milk, 1 can condensed milk, cream and then the remaining can condensed milk to a blender. Add the salt. Blend, starting on low and going all the way up to high, until smooth. Pour into a serving dish. For the cinnamon sugar: Add the granulated sugar, brown sugar, cinnamon and sea salt to a shallow dish and mix together, breaking up any clumps with your fingers. For the churros: In a medium saucepan over medium high heat, combine water, butter, salt, and sugar and bring to a boil. Add the flour and mix vigorously with a wooden spoon until mixture is the consistency of an elastic paste. Add the hot mixture to the bowl of a stand mixer fitted with a paddle attachment and allow to cool to room temperature (do not refrigerate) for about 5 minutes. Meanwhile, fill a Dutch oven with oil to come about 3 to 4 inches up the sides. Heat to 375 degrees F. Turn the mixer on medium-low speed and add the eggs one at a time. Transfer dough to a piping bag. Pipe the dough in 3-inch pieces into the preheated oil. Fry until golden brown, 3 to 4 minutes. Drain on a paper towel-lined sheet tray and toss churros in the cinnamon sugar while they're still very warm. Serve churros in small waxed parchment bags with caramel sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71950,"Cabbage and Saltfish 1/2 pound salted cod or pollock 1/2 cup vegetable oil
4 tablespoons salted butter, cut into 4 pieces 1 small onion, finely chopped
1/2 bunch scallions, chopped
1 tablespoon minced garlic
1 small tomato, diced
Salt and black pepper 2 pounds cabbage, cored and thinly sliced Cooked rice, for serving Instructions: Combine the salted fish and 6 cups of water in a small pot and bring to a boil over high heat. Reduce the heat to medium and cook for 5 minutes. Drain the fish and then rinse it thoroughly with cold water. Break into small pieces and set aside. Heat the oil in a large skillet over high heat. Add the butter, onions, scallions, garlic, tomatoes and 1 teaspoon salt and cook, stirring occasionally, for 5 minutes. Add the fish and stir occasionally for 3 minutes. Add the cabbage and 1 cup water, cover and simmer 5 minutes more. Add 2 teaspoons pepper and stir until thoroughly combined. Serve with rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71951,"Greek Taco! 1 tablespoon olive oil 2 pounds ground lamb Kosher salt and freshly ground black pepper 1/2 red onion, minced 1 teaspoon dried oregano 4 cloves garlic, minced 1 tablespoon tomato paste 2 tablespoons dry red wine 1 English cucumber Salt 1 cup whole-milk Greek yogurt 1/2 cup crumbled feta cheese 1 clove garlic, minced or pressed 2 tablespoons minced fresh mint 1 tablespoon extra-virgin olive oil 1 tablespoon red wine vinegar 2 firm tomatoes, seeded and diced 1 English cucumber, seeded and diced 1/2 red onion, diced Freshly ground black pepper 4 non-pocket pitas, oiled and lightly griddled on each side Instructions: For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.
For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.
For the sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 71952,"Farmer's Market Chopped Salad 1 medium shallot, finely chopped 1 1/2 tablespoons balsamic vinegar 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 3 tablespoons olive oil 2 tablespoons plain nonfat yogurt Salt and pepper to taste 1 medium head romaine lettuce, light green and white leaves only, finely chopped 1 bunch arugula, coarsely chopped 1 bunch watercress, leaves only, coarsely chopped 1 skinless medium whole chicken breast, cooked and diced into 1/4 inch pieces 1/2 medium red bell pepper, diced into 1/4- inch pieces 1/4 European cucumber, diced into 1/4-inch pieces 1/4 cup green zucchini, thinly sliced and grilled 1/4 cup yellow zucchini, thinly sliced and grilled 1 ear of white or sweet yellow corn, husked and shucked 1/4 cup coarsely shredded Parmesan (use a shredder or peeler) Instructions: In a small mixing bowl, combine the shallot, vinegar, lemon juice, and mustard and whisk to combine. Slowly add the oil, whisking to incorporate. Add the yogurt, salt and pepper and blend well. Taste for seasoning. Combine all the salad ingredients in a large salad bowl. Add the dressing and toss until all the vegetables are well coated. Sprinkle with freshly ground pepper, if desired, and serve. ADVANCED PREPARATION: The dressing can be prepared up to 1 day ahead and refrigerated. Whisk the dressing well before using. The salad can be prepared up to 2 hours ahead and refrigerated. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 71953,"Whole Roasted Red Snapper with Smoked Paprika-Hot Garlic Sauce 1 bunch parsley 1 orange, thinly sliced 1 lemon, thinly sliced 1 whole red snapper, about 4 pounds, scaled and gutted Olive oil Salt and pepper Smoked Paprika-Hot Garlic Sauce, recipe follows 1 1/2 cups pure olive oil 8 cloves garlic, peeled 1/4 cup sherry vinegar 2 tablespoons smoked paprika Salt Instructions: Preheat oven to 450 degrees F. Place herbs, oranges, and lemons in the cavity of the fish. Drizzle oil over fish and season with salt and pepper. Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes. Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish. Place oil in small saucepan over medium heat. Add garlic and cook until garlic is lightly golden brown. Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 71954,"Eli's Asian Salmon 2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick) 1 cup soy sauce 1/4 cup rice vinegar 1/4 cup freshly squeezed lemon juice (2 lemons) 2 tablespoons oyster sauce 1 tablespoon fish sauce 1 tablespoon toasted (dark) sesame oil 1 1/2 teaspoons chili paste 1/2 cup sliced scallions (2 scallions) 2 tablespoons minced garlic (8 large cloves) 2 tablespoons minced fresh ginger 1 1/2 cups panko (Japanese bread crumbs) Instructions: Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan. In a mixing cup, combine the soy sauce, rice vinegar, lemon juice, oyster sauce, fish sauce, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan. Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it's done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 71955,"Cream of Carrot Soup with Fresh Ginger 7 cups chicken, or vegetable stock 2 pounds fresh carrots, peeled 3 leeks, sliced in half lengthwise and thoroughly cleaned 1 yam, peeled 4 stalks celery 4 tablespoons butter 1 (3-inch) piece fresh ginger root, peeled and grated 1 teaspoon ground nutmeg 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 pint heavy cream (optional) Instructions: In a large pot, bring stock to a boil. While stock is heating, chop all vegetables into small pieces (approximately 1/2-inch cubes). In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, or until vegetables are browned. Add remaining butter as needed. Add Sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth. If you like your soup velvety smooth, pour through a fine mesh strainer. Add salt and pepper. To serve, reheat, ladle into bowls, then drizzle 1 tablespoon of cream into each bowl. Serve in warmed bowls. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 71956,"Teriyaki Glazed Pork Chops and BBQ Chicken 4 bone-in pork chops, cut 1/4-inch thick 4 boneless, skinless chicken breasts 1 cup your favorite teriyaki sauce, (recommended: Lawry's Teriyaki Sauce) 1 cup your favorite BBQ sauce Kosher salt and freshly ground black pepper Instructions: Place the pork chops in a plastic bag and pour half of the teriyaki sauce over them. Place the chicken breasts in a plastic bag and pour half of the BBQ sauce over them. Marinate the pork chicken in the refrigerator overnight. Preheat the grill to medium heat. Remove the pork chops and the chicken from their plastic bags and season with salt and pepper. Place the pork and chicken on the grill. Grill the chicken about 6 minutes per side or until cooked through, turning at a 45 degree angle to create grill makes. Grill the pork about 5 minutes per side or until cooked through, turning at a 45 degree angle to create grill marks. Baste the pork with the rest of the teriyaki sauce and the chicken breasts with the rest of the BBQ sauce throughout the cooking process. When the pork reaches an internal temperature of 160 degrees F and the chicken reaches an internal temperature of 170 degrees F remove them from the grill and let rest for 5 to 10 minutes before serving. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Zinfandel]" 71957,"Braised Mustard Greens 3 cloves garlic, peeled and sliced 1 pound bacon, chopped 2 bunches mustard greens, chopped 3/4 cup chicken stock 1/4 cup golden raisins Salt and freshly ground black pepper Instructions: On medium heat, saute garlic and bacon in a large saute pan. While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. Drain greens. In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71958,"Creamy Lobster and Corn Pappardelle Two 1 1/2-pound Maine lobsters Kosher salt and freshly ground black pepper
1 pound pappardelle pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups fresh corn or frozen corn, thawed 1 large shallot, minced (2 tablespoons)
1 large stalk celery, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup shredded Parmesan 2 tablespoons chopped fresh chives, plus more for garnish, optional
1 tablespoon chopped fresh tarragon, plus more for garnish, optional
Instructions: Fill a bowl with ice and water. Bring a large stockpot of water to a boil. Place the lobster, head first, into the water. Boil until the lobster is bright red, about 12 minutes. Plunge the lobster into the ice water to stop cooking. Remove the lobster meat from the claws and tail. Coarsely chop into bite-size pieces, and set aside. Cook the pasta in salted water according to the package directions. Drain, set aside and keep warm. While the pasta cooks, make the sauce. Melt the butter in the oil in a large deep skillet over medium-high heat. Add the corn and cook until it begins to brown, about 7 minutes. Add the shallot, celery, and garlic and cook until tender, about 5 minutes. Add the wine and cook until reduced by half, 2 minutes. Stir in the heavy cream and cook until the sauce thickens, 2 to 3 minutes. Stir in the cheese, chives, and tarragon and season to taste with salt and pepper. Add the pasta and lobster and toss well to coat. Divide the pasta between serving bowls and garnish with additional tarragon and chives, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 71959,"Chicken Milanese with Tomato and Fennel Sauce 1/3 cup all-purpose flour 2 eggs, beaten 1 1/4 cups plain bread crumbs 2/3 cup grated Parmesan 2 teaspoons dried basil 1 teaspoon dried thyme 4 (6 to 8-ounce) boneless and skinless chicken breasts, tenderloins removed Kosher salt and freshly ground black pepper 1/3 cup vegetable oil 1 tablespoon olive oil 2 fennel bulbs, trimmed and thinly sliced 2 1/2 cups (12 ounces) cherry tomatoes, halved 1/4 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper, plus more for seasoning 1 clove garlic, minced 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves 1/2 cup mascarpone cheese, at room temperature Instructions: For the chicken: Put an oven rack in the center of the oven. Preheat the oven to 150 degrees F. Line a baking sheet with a wire rack. Using 3 wide shallow bowls, add the flour to 1, the eggs to another and to the third bowl combine the bread crumbs, Parmesan cheese, basil, and thyme. On a work surface, put the chicken between 2 pieces of plastic wrap. Using a meat mallet, lightly pound the chicken until approximately 1/4 to 1/2-inch thick. Season the chicken with salt and pepper. Dredge the chicken pieces in the flour to coat lightly, then dip into the beaten eggs, allowing the excess egg to drip off. Coat the chicken with the bread crumb mixture, pressing gently to adhere. In a large, nonstick saute pan, heat the vegetable oil over medium heat. Add 2 pieces of the breaded chicken into the oil and cook until light golden brown, about 3 to 4 minutes on each side. Transfer the chicken to the prepared baking sheet and keep warm in the oven. Repeat with the remaining chicken. Reserve the cooking juices in the saute pan. For the sauce: Using the same saute pan, add the olive oil to the reserved cooking juices and heat over medium heat. Add the fennel and cook, stirring frequently, until softened, about 5 to 6 minutes. Stir in the cherry tomatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic and thyme. Cook for 5 to 6 minutes until the tomatoes are tender. Remove the pan from the heat. Add the mascarpone cheese and stir until the mixture is creamy. Season with salt and pepper, to taste. Transfer the chicken to a serving platter and spoon the sauce over the top before serving. ","[Barolo, Chianti, Pinot Grigio, C?tes du Rh?ne]

" 71960,"Vietnamese Sesame Beef and Tofu 1 tablespoon vegetable oil, plus more for brushing 2 tablespoons fish sauce 2 tablespoons grated peeled fresh ginger 3 cloves garlic, grated 1 pound skirt steak, sliced into 1/2-inch-thick strips 3 tablespoons seasoned rice vinegar 3/4 cup frozen shelled edamame 1 12-ounce package broccoli slaw 2 Persian cucumbers, thinly sliced 1/4 cup sesame seeds 1 14-ounce package extra-firm tofu, drained, patted dry and sliced lengthwise into 4 pieces 1/2 cup roughly chopped fresh cilantro and/or mint Instructions: Whisk the vegetable oil with the fish sauce, ginger and garlic in a large bowl; transfer 2 tablespoons to a large resealable plastic bag and add the steak. Turn to coat, then set aside to marinate, 10 minutes. Whisk the rice vinegar into the bowl with the remaining marinade; set aside. Meanwhile, microwave the edamame as the label directs. Add the edamame, broccoli slaw and cucumbers to the bowl with the vinegar mixture; toss to coat, then set aside. Preheat a grill pan over medium heat and brush with vegetable oil. Sprinkle the sesame seeds over the steak and toss to coat, pressing to adhere. Grill the steak and tofu until the steak is just cooked through and the tofu is marked, about 4 minutes per side for each. Top each serving of the vegetable mixture with a piece of tofu, some steak and the herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 71961,"Rhubarb Peach Cobbler 9 1/2 ounces all purpose flour, approximately 2 cups 1 ounce sugar, approximately 2 tablespoons, plus 1 cup sugar 1 tablespoon freshly grated lime zest 1 teaspoon kosher salt, plus 1/4 teaspoon 4 1/2 ounces unsalted butter, chilled and cut into small pieces, plus extra for dish 1 1/2 ounces lard, chilled and cut into small pieces 1 1/2 ounces ice water, approximately 3 tablespoons 2 tablespoons cornstarch 1 pound rhubarb, chopped into 1/2-inch pieces 1 pound sliced peaches, peel on and sliced into 1/2 to 1-inch pieces 1 tablespoon freshly squeezed lime juice Instructions: Preheat the oven to 375 degrees F. Place a piece of aluminum foil on the bottom rack to catch any drippings. Butter a 9 by 9-inch glass baking dish and set aside. Place the flour, 1-ounce sugar, lime zest, and 1 teaspoon salt into the bowl of a food processor and pulse 3 to 4 times. Add the butter and lard and pulse until the mixture just becomes crumbly. Sprinkle or spritz the mixture with the ice water a little at a time and process just until the dough holds together when squeezed in a fist. Place the dough into a 1 gallon zip top bag and form into a disk. Place the dough into the refrigerator for at least 30 minutes, while you prepare the filling. In a medium mixing bowl whisk together the 1 cup of sugar, cornstarch, and 1/4 teaspoon of salt. Stir in the rhubarb, peaches, and lime juice. Remove 1/3 of the dough from the bag, pinch into pieces and distribute evenly in the bottom of the prepared dish. With the remaining dough still in the bag, roll it out to a sheet large enough to cover the top of the dish. Pour the fruit mixture into the dish and top with the dough that has been removed from the bag, pressing the dough into the corners of the dish. Bake, uncovered, for 60 minutes or until the dough is cooked through and starting to turn golden. *If using frozen fruit, increase cooking time to 90 minutes. Change the oven setting to broil and continue to cook until golden brown, approximately 3 minutes. Remove from the oven and allow to stand for 15 to 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71962,"Roast Beef Hash 15 pounds Golden Angus eye round Salt and freshly ground black pepper 1 bunch thyme 4 heads garlic 2 onions 2 large carrots, diced 6 quarts chicken stock 1 quart quartered potatoes 1 cup chopped chives 1 cup chopped parsley 1 tablespoon butter Poached eggs, optional Hollandaise Sauce, optional Instructions: Preheat the oven to 300 degrees F. Season meat with salt and pepper and sear on all sides in a hot saute pan. Place meat in a large roasting pan and cover with thyme, garlic, onions, carrots, chicken stock, and potatoes. Braise in the oven for 2 hours or until meat is tender. Strain liquid and place in an ice bath. Cool meat in liquid. Chop roasted onions and potatoes into a small dice. Shred beef and mix with potatoes, onions, chives, and parsley. Raise the oven to 350 degrees F. Heat a 10-inch cast iron skillet and add 1 tablespoon of butter. Place 2 cups of roast beef mix in skillet and place in the oven for approximately 15 minutes or until meat is slightly crisp on outside. Serve with poached eggs and hollandaise sauce, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 71963,"Thanksgiving Tonight 1 pound whole-wheat, whole-grain or semolina spaghetti Salt 1 cup dry stuffing (recommended: Pepperidge Farm) 3 cups turkey or chicken stock 1 pound ground turkey Freshly ground black pepper 1 medium Golden Delicious apple, peeled, cored and finely chopped 1 teaspoon lemon juice 2 celery ribs from the heart, finely chopped 1 small onion or 1/2 medium onion, finely chopped 1 tablespoon poultry seasoning 1 egg Extra-virgin olive oil, for liberal drizzling 1/2 pound crimini mushrooms, thinly sliced A few sprigs fresh thyme, leaves stripped and chopped 2 tablespoons butter 2 tablespoons all-purpose flour 1 tablespoon Worcestershire sauce 1/2 cup cream or half-and-half 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls A couple handfuls flat-leaf parsley, chopped Instructions: Heat the oven to 425 degrees F. Bring water to a boil in large pot for pasta. When the water boils wait until meatballs go into oven. When meatballs have been in oven 4 to 5 minutes, season water with salt, add spaghetti and cook to al dente. Drain pasta and keep warm. Soak stuffing with about 1 cup stock in small bowl until softened, a couple of minutes. Place turkey in mixing bowl and season with salt and pepper. Add apple, lemon juice, celery, onion, poultry seasoning, egg and stuffing and mix until just combined. Line a baking sheet with parchment paper. Form meat mixture into 16 (2-inch) balls, drizzle with some olive oil and roast until cooked through, firm and golden, about 12 minutes. While meatballs roast, heat a couple of tablespoons olive oil in large skillet, add mushrooms and thyme and cook over medium-high heat until tender and season with salt and pepper. Make a well in the center of the pan, add the butter, and when melted, whisk in the flour. Cook for 1 minute then whisk in about 2 cups stock and Worcestershire sauce. Reduce heat to low and cook for a few minutes to thicken the sauce, then stir in cream. Toss pasta in a large serving bowl with the meatballs, sauce and cheese. Garnish with parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 71964,"Steak and Chop Burger 1 pound ground beef ? cup Lawry's? Steak & Chop Marinade with Garlic & Cracked Black Pepper 2 medium portobello mushrooms, stems removed 1 small green bell pepper, seeded and quartered lengthwise 1 yellow bell pepper 4 slices Pepper Jack cheese 4 slices Monterey Jack cheese 4 hamburger rolls Instructions:

1. Mix ground beef and ? cup of the marinade in medium bowl until well blended. Shape into 4 patties.
2. Grill burgers over medium heat 5 to 7 minutes per side or until burgers are cooked through (internal temperature of 160F). Add cheese slices during last 1 minute of cooking. Meanwhile grill vegetables 5 to 10 minutes or until tender, turning occasionally and brushing with remaining ? cup marinade.
3. Slice mushrooms and pepper into thin strips. Serve with burgers on rolls. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 71965,"Rice Tart 2 cups all-purpose flour 1/2 cup sugar 10 tablespoons cold unsalted butter, cut into pieces 2 egg yolks 2 teaspoons heavy cream 1 cup half-and-half 1 cup heavy cream 1 pinch salt 1/2 vanilla bean, split lengthwise 3 eggs 1/2 cup granulated sugar 1 cup cooked white rice 1/2 cup raisins, optional Confectioners' sugar Instructions: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolks and cream together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use. Preheat oven to 375 degrees F. Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast. With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough. Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill. Bake the tart shells blind by lining them with plastic wrap (that's right!) and fill with raw rice then gather the plastic wrap up to contain the rice. Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them. Meanwhile, make the filling. Let crusts cool slightly. To make the filling, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the rice and raisins and toss well. Spoon filling into baked tart shells. Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set. Let cool then sprinkle with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71966,"Butternut Squash Mac and Cheese 1 pound elbow macaroni 3 cups peeled and cubed butternut squash 1 1/2 cups nonfat milk 1 1/4 cups nonfat, low-sodium chicken broth 2 cloves garlic, peeled 2 tablespoons plain nonfat Greek yogurt 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 1/4 cups shredded Gruyere 1 cup grated Romano cheese 1 cup finely grated sharp Cheddar 1 cup grated part-skim mozzarella Instructions: Preheat the oven to 375 degrees F.
   Bring a large pot of water to a boil and cook the macaroni; drain well.
   Combine the squash, milk, broth and garlic in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the squash is tender when pierced with a fork, about 25 minutes.
   Put the hot squash mixture in a blender and add the Greek yogurt, salt and pepper. Replace the blender lid with a clean towel (to let steam escape without the mess) and blend until smooth.
   Put the squash mixture in a bowl and stir in the Gruyere, Romano, 1/2 cup of the Cheddar and 1/2 cup of the mozzarella until combined. Add the macaroni to the squash mixture, and stir until combined. Spread the mixture evenly in a 13-by-9-inch glass or ceramic baking dish and sprinkle the top with the remaining 1/2 cup Cheddar and 1/2 cup mozzarella.
   Bake until bubbly, about 20 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]

" 71967,"Slow Cooked Chili Duck Breast with Honey Glazed Taro Root 1 pair duck breast, boneless Salt and pepper 2 Thai Bird chiles, minced without seeds 1 tablespoon duck fat 4 cloves garlic, minced plus 2 tablespoons 2 tablespoons port wine 5 cups dark duck stock Korean Chili Paste (Ko Chu Jung) 1 large diced taro root 1/2 cup honey 1 teaspoon roasted sesame seeds 1/4 cup chopped parsley Instructions: Preheat oven to 350 degrees F. Season duck breasts with salt, pepper, and chiles. Sear the duck breasts skin side down, and pour off and reserve the rendered fat. Place the breasts in the oven. Do not turn the breasts. Cook 10 to 15 minutes, until medium rare. Meanwhile, saute 4 minced cloves of garlic in 1 tablespoon of the reserved duck fat. Add 2 tablespoons of port wine. Add 5 cups of duck stock and reduce by 1/2. Finish by adding Korean Chili Paste. Strain using a fine strainer, set aside to keep warm. Blanch taro root in water. Cook until medium. Saute in a large pan with some more reserved duck fat until golden brown. Pour off the grease and put in 2 tablespoons of honey and 2 tablespoons of minced garlic. Then sprinkle with sesame seeds and parsley. Wine Suggestion: River Bend, Russian River Valley, Pinot Noir, 1996 ","[River Bend, Russian River Valley, Pinot Noir, 1996]" 71968,"Standing Rib Roast 1 (6-rib) standing rib roast Vegetable oil Salt and freshly ground black pepper 2 tablespoons dried thyme 2 tablespoons dried basil 2 tablespoons dried sage Garlic cloves Instructions: Remove the large cut of meat from the refrigerator1 hour before putting on the grill to allow the internal temperature of the meat to come down. Brush the meat with oil to keep it moist and from sticking to the grates. Sprinkle generously with salt and pepper and the dried herbs. Make slits in the meat with a sharp knife and insert the garlic cloves. Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 300 to 325 degrees F. Place the meat, bone-side down, on the rack directly in the center of the grill. Cover with the lid. Grill until an instant-read thermometer registers 125 degrees F for medium-rare, 2 to 2 1/2 hours. Let the meat rest before carving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 71969,"Garlic Mashed Potatoes 1/2 cup garlic cloves, peeled (about 1 head) 1 cup extra-virgin olive oil 3 pounds Yukon gold potatoes, peeled and quartered Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup heavy cream, half-and-half, or creme fraiche Instructions: In a small saucepan, bring the garlic and oil to a boil, then turn the heat to low and cook uncovered for 5 minutes, or until the garlic is lightly browned. Turn off the heat and set aside. The garlic will continue to cook in the oil. Meanwhile, place the potatoes in a large pot of salted water, bring to a boil, and cook for 15 to 20 minutes, until the potatoes are very tender. With a slotted spoon, remove the potatoes from the water, reserving the cooking water, and remove the garlic from the oil, reserving the oil. Process the potatoes and garlic through a food mill fitted with the medium disk. Add the reserved olive oil, 2 teaspoons of salt, the pepper, cream, and 3/4 cup of the cooking water to the potatoes and mix with a wooden spoon. Add more cooking water, if necessary, until the potatoes are creamy but still firm. Season, to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71970,"Buffalo Patatas Bravas 1/2 cup mayonnaise 1/4 cup Buffalo hot sauce 1 small clove garlic, grated 1/8 teaspoon smoked paprika, plus more for sprinkling 4 large russet potatoes (about 2 pounds), peeled and cut into 1/2-inch pieces 2 tablespoons distilled white vinegar Peanut or vegetable oil, for frying Kosher salt 1/3 cup crumbled blue cheese (about 1 1/2 ounces) 1 1/2 tablespoons finely chopped fresh parsley and/or celery leaves Instructions: Mix the mayonnaise, hot sauce, garlic and paprika in a bowl; cover and refrigerate until ready to serve. Put the potatoes in a medium pot and cover with cold water by 1 inch; add the vinegar. Bring to a boil, then reduce the heat to medium and simmer until fork-tender, 5 minutes. Drain and transfer to a paper towel-lined baking sheet to dry. Heat about 1/4 inch of peanut oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add half of the potatoes and fry, turning occasionally, until golden brown and crisp, about 10 minutes. Remove with a slotted spoon and transfer to fresh paper towels to drain; season generously with salt. Repeat with the remaining potatoes. Transfer the potatoes to a platter and top with the prepared sauce, blue cheese and parsley. Sprinkle with more paprika. ","[Rioja, Tempranillo, Garnacha, Barbera]" 71971,"Everything-Bagel Strata with Caper Relish and Smoked Salmon 8 ounces cream cheese, at room temperature 8 large eggs
2 1/2 cups milk
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
5 day-old everything bagels, halved horizontally and cut into bite-size pieces
Butter, for greasing the baking dish 2 tablespoons capers 2 tablespoons chopped fresh dill, plus fronds for garnish
1 pint grape tomatoes, halved
1/2 small red onion, finely diced
Kosher salt and freshly ground black pepper
4 ounces smoked salmon, thinly sliced
Instructions: For the everything-bagel strata: Combine the cream cheese and eggs in a blender and blend until smooth. Add the milk and Parmesan; blend until smooth. Season with salt and pepper. Add the dill, blend a few seconds, and then blend in the lemon zest. Transfer the custard to a large bowl. Add the bagel pieces and mix to coat, pressing on the pieces to totally submerge them in the custard. Transfer the mixture to a buttered 9-by-13-inch baking dish. Cover and refrigerate for at least 2 hours and up to 12 hours, pressing on the bagels a few times. Preheat the oven to 350 degrees F. While the oven heats, remove the strata from the refrigerator and place on a baking sheet. Bake until puffed and lightly golden brown at the edges and just set in the center, about 40 minutes. Let sit for 15 minutes. For the caper relish: Combine the capers, dill, tomatoes and onions in a bowl. Season with a touch of salt and pepper. Let sit at room temperature for 15 minutes. To serve, cut the strata into large round circles (like a bagel) and place on a plate. Top with a few slices of smoked salmon and some of the relish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 71972,"Asparagus, Pecorino and Red Onion Salad 1 bunch pencil asparagus, tough bottom stems removed 1 small red onion, finely diced 1 cup coarsely grated aged pecorino 1/2 cup red wine vinegar Extra-virgin olive oil Kosher salt Instructions: Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of \cook\ or tenderize the asparagus. It is best to do this about an hour or so in advance to let the flavors \marry. Semplice! ","[Chardonnay, Vermentino, Gavi, Barbera]" 71973,"Tandoori Nuts 2 (10.5-ounce) bags Archers Farms? Raw Unsalted Mixed Nuts (5? cups) or Almonds ? cup sugar 1 tablespoon Archer Farms? Garam Masala 2 teaspoons paprika 1? teaspoons salt 1 teaspoon ground cumin 1 large egg white Instructions:

1. Preheat the oven to 325F. Line a half sheet pan with parchment paper.
2. In a small bowl, combine the sugar, garam masala, paprika, salt, and cumin. In large bowl, whisk the egg white until foamy. Add the nuts and toss to coat, then add the spice mixture and toss to coat.
3. Spread the nuts in an even layer in the pan. Bake until golden brown and dry, about 35 minutes. Cool completely in the pan on a wire rack, stirring occasionally to separate the nuts. Tip: The nuts will keep in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71974,"Bacon Wrapped Dates Stuffed with Chorizo 15 Medjool pitted dates 1 pound Spanish chorizo, cut into 15 blocks (to fit into the dates) 5 slices bacon, cut into thirds 1/2 cup maple syrup Instructions: Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment. Make an incision on one side of each date and insert a block of chorizo. Squeeze the date shut in your hand to secure. Wrap each date with a bacon strip and secure with a toothpick. Place all the dates on the prepared sheet tray. Roast the dates in the oven until the bacon on top is starting to crisp, 5 to 6 minutes. Turn the dates over and repeat the process. Remove the dates from the oven and brush both sides with the maple syrup. Return the dates to the oven until the dates are really crackly and sticky, 1 to 2 minutes. Serve hot. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 71975,"Triglie con Pinoli e Passerine (Mullet with Pine Nuts and Raisins) 1/2 cup red wine vinegar 3 tablespoons sugar 1/2 cup pine nuts, toasted 1/2 cup raisins, plumped in hot water 4 tablespoons extra-virgin olive oil 1 whole fish, about 2 pounds, cleaned, or 1 1/2 pounds fish fillets Salt to taste Instructions: In a small bowl, stir together the vinegar, sugar, pine nuts, raisins, and a little of the raisin plumping water. Set aside. Warm the olive oil in a large saute pan over medium heat. Add the fish and saute briefly on one side until pale gold. Turn and sprinkle with salt. Add the vinegar mixture, cover, and cook over medium heat until the fish tests done, 10 minutes for whole fish, 5 minutes for fillets. Transfer to a platter and serve warm or at room temperature. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 71976,"Spiced Squash With Yogurt Dressing 1 small kabocha, kuri or other winter squash, peeled, seeded and cut into 1 1/2-inch-thick pieces 2 tablespoons extra-virgin olive oil 1/2 teaspoon ground allspice Pinch of cayenne pepper Kosher salt and freshly ground black pepper 1/4 cup low-fat plain yogurt 1 tablespoon fresh lime juice 1/4 cup pomegranate seeds 1/4 cup roughly chopped fresh cilantro Instructions: Preheat the oven to 425 degrees F. Toss the squash, 1 tablespoon olive oil, the allspice, cayenne, 1/2 teaspoon salt, and black pepper to taste in a shallow baking dish. Roast until tender, stirring once, 15 to 20 minutes. Let cool slightly. Whisk the yogurt, lime juice, 1 tablespoon water, the remaining 1 tablespoon olive oil and a pinch of salt in a bowl. Transfer the squash to a serving dish and drizzle with the yogurt dressing. Sprinkle with the pomegranate seeds and cilantro. Season with salt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 71977,"Strawberry Jam Seeds of 1 vanilla pod 10 1/2 ounces (300 grams) sugar 2.2 pounds (1 kilogram) strawberries, washed Instructions: Run your knife down the vanilla pod scrape out the seeds and add with the pod to the strawberries and the sugar. Mush it up a bit with a whisk leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator. ","[Chardonnay, Moscato, Riesling]" 71978,"Smashed Potatoes with Bacon Salt 6 slices thick-cut bacon 1/4 cup kosher salt 3 pounds red-skinned potatoes, quartered 3 tablespoons unsalted butter 1/2 cup whole milk Instructions: Preheat the oven to 350 degrees F. Lay 4 bacon slices on a rimmed baking sheet and bake until golden brown and crisp, about 10 minutes per side. Drain on paper towels; let cool completely. Make the bacon salt (see below). Store extra in an airtight container in the refrigerator up to 2 weeks, or freeze up to 2 months. Put the potatoes and the remaining 2 bacon slices in a large pot and cover with cold water. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are tender, about 25 minutes. Drain, discarding the bacon slices. Combine the butter with the milk in the same pot and let melt over medium-low heat. Return the potatoes to the pot and mash them with a potato masher or fork. Add 1 tablespoon of the prepared bacon salt and stir to combine; transfer the potatoes to a bowl and top with more bacon salt. How to make Bacon Salt: Pulse the cooked bacon in a food processor until finely ground. Spread on paper towels and blot the excess grease. Combine the bacon and salt in a small bowl and rub between your fingers until incorporated. Photo by Con Poulos ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71979,"Red Cabbage Slaw 1/2 cup apple cider vinegar 2 tablespoons sugar 1/4 cup extra-virgin olive oil 2 teaspoons celery seed Salt and freshly ground black pepper 1/2 head red cabbage, cut into roughly 1 1/2-inch chunks 2 small carrots, grated 1 small red onion, chopped 1 cup golden raisins Instructions: In a large bowl, whisk together vinegar and sugar until dissolved. Slowly whisk in oil, celery seed, salt and pepper to taste. Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least 1 hour. ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 71980,"Ricotta Doughnuts Vegetable oil, for deep frying 6 eggs 1/2 cup sugar 1 pound ricotta cheese 2 1/2 cups flour 1 heaping tablespoon baking powder 1 teaspoon vanilla Instructions: In a deep saucepan, heat enough oil to deep fry (about half-way up the pot) to 350 to 365 degrees F. Mix the ingredients together in a bowl with a wooden spoon in order until the batter is smooth. Using 2 teaspoons, scoop a spoonful of batter then push it off into the hot oil with the other spoon. They will sink then float to the top of the oil. Turn them occasionally to fry evenly on all sides. Drain on paper towels and then dip in powdered sugar or roll at the table in cinnamon sugar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 71981,"Super-Layered Biscuits 3 3/4 cups all-purpose flour (see Cook\u2019s Note), plus more for dusting 4 1/2 teaspoons baking powder 1 tablespoon sugar 2 1/2 teaspoons kosher salt 3/4 teaspoon baking soda 20 tablespoons (2 1/2 sticks) frozen unsalted butter, plus melted butter, for brushing, optional 1 1/2 cups cold low-fat buttermilk, plus more for brushing Line a baking sheet with parchment. Instructions: Whisk together the flour, baking powder, sugar, salt and baking soda in a large bowl. Grate the butter using the large holes of a box grater and add to the flour mixture. Quickly toss the butter with the flour mixture by hand until the butter is evenly distributed and coated with flour. Slowly drizzle the buttermilk over the flour mixture, using a fork to incorporate, until the mixture comes together in a shaggy dough. (There may be some dry bits remaining; don\u2019t overmix.) Turn the dough out onto a cutting board or work surface (the dough does not need to be floured at this point or for the first round of layers). Pat the dough into a 1/2-inch-thick rectangle, about 12 inches by 8 inches, using a bench scraper, bowl scraper or ruler to keep the edges straight. Cut the dough into 6 even pieces using a sharp knife and stack the pieces on top of each other, making sure to line up the edges. If any large bits of dough come off, gently press them back while taking care to maintain the shape and even thickness. Any small bits of dough that fall off can be tucked away between the stacked pieces. This creates the first set of layers. The dough may seem like it's not hydrated enough, but it will come together. Lightly dust the work surface and stack of dough with flour. Use a rolling pin to press the stack down and roll out back to a 1/2-inch-thick rectangle, about 12 inches by 8 inches, making sure the layers of dough stay lined up and even with one another (see Cook's Note). Dust the surface of the dough once more lightly with flour. This helps to provide definition between the layers. Cut the dough once more into 6 even pieces and stack them on top of each other to create a second set of layers. Repeat dusting, pressing down, rolling out, dusting, cutting and stacking one more time, dusting the work surface with flour as needed, to create a third set of layers, 18 layers total. Roll out the stack of dough to a thickness of about 1 1/2 inches. Cut out 9 biscuits with a floured 2 1/4-inch round cutter and place on the prepared baking sheet. Do not twist the cutter or it will seal the sides and prevent the layers from rising. Press together the remaining scraps of dough and cut out 3 more biscuits. Transfer the rest of the biscuits to the prepared baking sheet and transfer the baking sheet to the freezer while the oven preheats and until the biscuits are thoroughly chilled, 10 to 15 minutes. Preheat the oven to 425 degrees F. Brush the biscuit tops with buttermilk, taking care to keep the sides dry. Bake until the tops and bottoms of the biscuits are golden brown, 15 to 18 minutes. Brush the warm biscuits with melted butter as desired and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71982,"Zucchini and White Bean Fritters 2 zucchini 1 carrot Kosher salt and freshly ground black pepper 3/4 cup cannellini beans, drained and rinsed 2 tablespoons chopped fresh parsley 1 teaspoon lemon zest, plus lemon wedges, for serving Cornmeal, for coating 1/2 cup vegetable oil Instructions: Grate the zucchini and carrot on the large holes of a box grater in a colander set over a bowl. Sprinkle with salt and let stand 15 minutes. Squeeze the excess liquid from the vegetables. Put the beans in a medium bowl and mash with a fork. Stir in the zucchini mixture, parsley, lemon zest, a pinch of salt and a few grinds of pepper. Form into 12 patties, each about 2 inches in diameter. Spread the cornmeal in a shallow dish and coat each patty with the cornmeal. Heat 1/4 cup of the oil in a large skillet over medium-high heat. Working in batches and adding the remaining 1/4 cup oil as needed, cook the fritters until crisp and golden on both sides, about 2 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Serve with lemon wedges on the side. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 71983,"Quinoa with Roasted Squash and Pistachios 3 cups chopped unpeeled acorn squash 2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup shelled pistachios 1 1/2 cups quinoa, rinsed and drained 1 tablespoon white balsamic vinegar Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time. Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool. Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 71984,"Stonefruit and Mint Julep 1/2 cup water 1 cup sugar, plus more for garnish 2 cups mint leaves, plus 1 bunch 2 bottles Southern whiskey 2 cups stonefruit puree (peach, nectarine, apricot, plum, etc.) Lime wedges Mint or lavender sprigs, for garnish Instructions: To make a mint-flavored simple syrup, begin by boiling the water and sugar with 2 cups of roughly torn and bruised mint in large sauce pot. Boil just until the sugar dissolves completely. Cool and strain the mint out of mixture. Add 2 bottles of whiskey and fruit puree to the infusion. Pour the mixture into a large bottle or pitcher. Stuff the pitcher with the remaining bunch of fresh mint. Cap and put in freezer overnight (if using a pitcher cover with plastic wrap). Glasses: Wipe the rim of each glass with a lime wedge, then in sugar for a frosted appearance and chill. Fill with julep mixture straight from the frozen bottle and garnish with a mint or lavender sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71985,"Coleslaw 2 cups mayonnaise 1 cup creme fraiche
   1 cup sour cream
   4 ounces sherry vinegar
   2 ounces agave
   2 ounces whole-grain mustard
   2 ounces olive oil
   1 tablespoon ground cumin
   2 tablespoons chili flakes
   2 tablespoons kosher salt
   1 tablespoon freshly ground black pepper
   1/2 pound green cabbage, shredded
   1/2 pound purple cabbage, shredded
   1/2 pound corn, grilled and removed from cob
   1/4 pound carrots, shredded
   3 poblano chiles, roasted and thinly sliced
   2 heads endive, thinly sliced
   10 brussels sprouts, shaved
   2 tablespoons fresh parsley, chopped, plus more for garnish
   Instructions: Combine the mayonnaise, creme fraiche, sour cream, vinegar, agave, mustard, oil, cumin, chili flakes, salt and pepper in a large bowl. Add the green cabbage, purple cabbage, corn, carrots, poblanos, endive, brussels sprouts and parsley and toss until fully coated with dressing. Garnish with the parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 71986,"D'Abrigini 3/4 cup olive oil 1/2 pound veal, cut into 1-inch squares 1/2 pound pork, cut into 1-inch squares 1/2 pound lamb, cut into 1-inch squares 4 rosemary leaves 1/2 tablespoons oregano 1/4 tablespoons dry basil 1/4 teaspoon dry fennel 1/4 teaspoon powdered cumin 1/4 teaspoon red pepper flakes 1 can diced tomatoes 1/2 cup red wine 1/2 cup brandy 1/2 cup orange juice 1/2 lemon (juice and peel) Salt and pepper 1 pound fennel Instructions: In three separate pans, heat 1/4 cup of olive oil. Sear veal, pork, lamb. Combine in one pan. Deglaze the other two pans with red wine and combine with meats. Add all of the remaining ingredients (dry and liquid), stir well, let all simmer on low heat, covered, for 2 hours. Stir occasionally, and serve over grilled fennel. ","[Barolo, Barbaresco, Chianti Classico, Priorat]" 71987,"Drunken Berries 1 bottle dry red wine 2 pods star anise
   1 stick cinnamon, plus 1 stick for grating, for garnish 5 cloves
   1/2 cup light brown sugar
   Pinch salt
   Two 10-ounce bags frozen mixed berries, thawed
   1 quart vanilla frozen yogurt
   Instructions: Combine the red wine, star anise, cinnamon stick, cloves, brown sugar and salt in a medium saucepan and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 15 minutes. Strain into a medium bowl. Add the berries and stir to combine. Cover and refrigerate until chilled, 2 hours. To serve, spoon some of the berries and mulled wine into a coupe glass. Top with a scoop of frozen yogurt and garnish with some freshly grated cinnamon. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 71988,"Caldo Verde 2 tablespoons olive oil 2 pounds chorizo sausage, sliced into 1/2-inch slices 1 cup julienned onions 2 tablespoons chopped garlic 1/4 cup finely chopped parsley 3 cups white potatoes, peeled and 1/4-inch dice 1/4 pound split peas 3 quarts chicken stock 4 cups kale, rinsed, stemmed, and torn into pieces 3 bay leaves 2 sprigs of fresh thyme Salt and pepper Crushed red pepper 6 tablespoons chiffonade fresh mint Instructions: In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed red pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish with the mint. ","[Rioja, Tempranillo, Garnacha, Barbera]" 71989,"Ancho Chicken Tortilla Soup 6 (6-inch) flour tortillas Cooking spray 3 to 4 small ancho chiles, seeded and stemmed 1 quart chicken stock 2 tablespoons vegetable oil 2 ears corn on the cob, husked, scraped from cob or 1 cup frozen kernels, defrosted 1 large red onion, chopped 1 jalapeno cl, seeded and chopped or thinly sliced 1 red cl pepper, seeded and chopped or thinly sliced 2 cloves garlic, finely chopped 1 teaspoon ground cumin, 1/3 palmful 1 1/2 teaspoons smoked sweet paprika, half a palmful 1/2 teaspoon ground cinnamon, eyeball it in your palm 1 (28-ounce) can fire-roasted diced or crushed tomatoes 1 tablespoon honey 1 rotisserie chicken, skinned and shredded Salt and freshly ground black pepper 1 cup water 2 limes 2 ripe Hass avocados Sour cream Cilantro leaves, for garnish Instructions: Heat oven to 350 degrees F. Slice tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake to golden and crisp. Remove from the oven and reserve. While the tortillas crisp, add the ancho chiles and the stock a large saucepan over medium heat. Bring to a boil then reduce heat to low and simmer until the dried peppers are tender. While anchos simmer, heat a medium soup pot with vegetable oil over high heat. Add corn and char at the edges, 2 to 3 minutes. Reduce the heat a little, then add the onions, peppers and garlic and season with the cumin, smoked paprika and cinnamon. Saute for 5 minutes, then add in the beer, cook for 1 minute and then stir in tomatoes. Puree the ancho chiles and stock in a processor, then add to the soup pot. Stir in the honey, then add the shredded chicken, and season with salt and pepper, to taste. Thin with 1 cup of water and simmer to combine flavors. Zest and juice 1 of the limes and add to the soup. Cut the avocados in half and remove the pit. Scoop the flesh onto a cutting board and dice. Put into a bowl and dress with the juice of the remaining lime. Pile the chips into a large soup bowl. Top the chips with diced avocado, then ladle in the soup. Garnish with sour cream and whole or chopped cilantro leaves before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 71990,"Chicken Catupiry 6 giant Idaho potatoes, 1.2 to 1.4 pounds each 1/4 cup vegetable oil
   1/3 cup kosher salt 6 boneless, skinless chicken breasts (4 to 4.5 pounds) 6 bay leaves
   1/4 cup celery salt
   1/4 cup Complete Seasoning (Sazon Completa)
   1/4 cup garlic powder 1/4 cup paprika
   1/4 cup salt
   1 cup cream cheese
   1 cup heavy cream
   1 cup Catupiry cheese
   1 1/2 tablespoons maitre d'hotel butter Shredded mozzarella-provolone cheese blend, for topping Instructions: For the baked potatoes: Preheat the oven to 450 degrees F. Scrub the potatoes under running water until clean and free of soil; dry with paper towels. Rub with the vegetable oil and then with the salt. Place the potatoes on a baking sheet and bake until they reach an internal temperature of 190 degrees F, 60 to 70 minutes. For the chicken Catupiry topping: While the potatoes are baking, cut the chicken breasts into big chunks. Put the chicken in a pressure cooker and fill with water just to cover. Add the bay leaves, celery salt, Complete Seasoning, garlic powder, paprika and salt. Cook for 20 minutes. Remove from the heat and let the pressure cooker sit until all the pressure is released. Transfer the chicken to a bowl and pull into shreds while still hot. Add the cream cheese, heavy cream and Catupiry. Stir until smooth. Slice open the baked potatoes and carve out the insides. Add the maitre d'hotel butter to the flesh and make a potato puree. Stuff the potatoes with the puree, then top with the chicken mixture and sprinkle with mozzarella-provolone cheese. Put the potatoes back in the oven and broil until the cheese is melted and golden brown, 5 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 71991,"Thai Fish Curry 1 1/2 pounds skinless mahi mahi fillets, cut into 1 1/2-inch pieces 2 tablespoons Thai green curry paste Finely grated zest of 1 lime 1 tablespoon vegetable oil 1 large onion, thinly sliced 2 red bell peppers, thinly sliced 1 jalapeno pepper, thinly sliced (remove seeds for less heat) Kosher salt 1 20-ounce package cubed peeled butternut squash (about 4 cups) 1 cup light coconut milk (about half of a 14-ounce can) 1 cup chopped fresh cilantro 3 cups cooked rice Instructions: Rub the fish with 1 tablespoon curry paste and the lime zest in a bowl. Cover and refrigerate while you cook the vegetables. Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion, bell peppers, half of the jalapeno and a pinch of salt. Cook, stirring, until the vegetables are just crisp-tender, about 2 minutes. Add the remaining 1 tablespoon curry paste and cook, stirring, until lightly browned, about 1 minute. Add the squash, coconut milk and 2 cups water to the saucepan and stir to combine. Bring to a boil, then cover, reduce the heat to medium low and simmer until the squash is almost tender, 12 to 15 minutes. Add the fish, cover and simmer until just opaque, about 8 minutes. Stir in the cilantro and season with salt. Serve over rice; top with the remaining jalapeno. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 71992,"Chorizo Egg Cups 2 tablespoons butter, plus more for greasing 1 1/2 cups milk 1 1/2 cups chicken stock 1 tablespoon extra-virgin olive oil 1/4 to 1/3-pound chorizo peeled from casing and chopped into fine dice 1 cup quick cooking polenta 1/2 to 2/3 cup shredded Manchego cheese, a couple of handfuls A handful fresh flat-leaf parsley, finely chopped 12 eggs Salt Freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Butter a nonstick regular size muffin tin with 12 muffin cups or 2 (6-muffin) cups. For the polenta: In a medium-sized stock pot over medium heat, bring the milk and stock to a bubble. While the liquids are heating up place a small skillet over medium-high heat with 1 turn of the pan of olive oil, about 1 tablespoon. Add the chorizo and cook until crispy 2 to 3 minutes. Once the liquids come up to a bubble slowly whisk in the polenta and continue whisking until it begins to thicken and resemble hot oatmeal about 3 to 4 minutes. Turn off the heat and add in the cheese, chopped parsley, 2 tablespoons butter and crispy chorizo. Pour the polenta into the muffin tins, 1/2 of the way up the muffin cup. Once all the cups are filled, form a well with the back of a spoon by pushing the polenta up the side until it reaches the top rim of the muffin tin. The well will be relatively large but that's ok, you want the egg to have a little nesting place so it won't overflow out of the tin. Once you have made all the wells, crack an egg into each of the polenta filled cups. Season the tops of the eggs with some salt and pepper. Transfer to the oven and bake for 20 minutes; yolk will still be a little runny. Once done, remove from the oven and let sit. Run a small butter knife around the edges of the polenta to loosen from the sides of the muffin tin. Gently help them out of the muffin tins with a fork or a knife and serve plated or on a platter. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 71993,"Ham and Egg Fried Rice 1/4 cup plus 3 tablespoons canola oil 3 cups cooked long grain rice, cooled 1/2 onion, diced
   4 thick slices deli ham, cut into bite-size pieces
   3 eggs
   1 tablespoon milk
   Kosher salt and freshly ground black pepper
   Kosher salt and freshly ground black pepper 2 cups baby spinach Instructions: Heat 1/4 cup of the canola oil in a large nonstick saute pan set over medium-high heat. Add the rice and spread it out in an even layer. Cook the rice without stirring to crisp it up, 3 to 4 minutes. Stir the rice and continue to cook until lightly browned and crispy, about 4 minutes. While the rice is cooking, heat the remaining 3 tablespoons canola oil in a medium saute pan over medium heat. Add the onions and saute until translucent, 2 to 3 minutes. Add the ham and cook until the edges start to brown, 3 minutes. In a medium bowl beat together the eggs and milk. Add a pinch each of salt and pepper. Add the spinach to the rice and cook until wilted, about 2 minutes. Then add the sauteed onions and ham. Add the eggs and give it a good stir. Cook, stirring occasionally until the eggs are cooked through, 2 to 3 minutes. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 71994,"Buttermilk Pancakes with Apple Cranberry Compote 2 eggs 3 tablespoons granulated sugar 11 tablespoons cold butter 1 1/2 cups all-purpose flour 1 1/2 tablespoons baking powder 1/2 teaspoon salt 1 1/2 cups buttermilk 1/4 cup confectioners' sugar Maple syrup, for serving Apple Cranberry Compote, recipe follows, for serving 1 cup fresh cranberries 1 cup granulated sugar 1 tablespoon honey 1/2 teaspoon kosher salt 6 Gala apples, skin on, cored and diced 1 stick cinnamon 1 lemon, juiced and zested Instructions: Using a stand mixer fitted with the whisk attachment or a hand mixer, beat the eggs and granulated sugar until pale yellow, frothy and doubled in volume, about 10 minutes. Meanwhile, melt 3 tablespoons of the butter and cool to room temperature. In a separate bowl, mix the flour, baking powder and salt. Whisk the buttermilk into the dry ingredients and blend until it becomes a smooth paste. Add in the melted butter. Use a rubber spatula to fold the beaten eggs into the batter. Hold the batter at room temperature until ready to cook.
   Heat a 14-inch skillet or griddle pan to medium-high heat. Place 1 tablespoon of the butter on the skillet and ladle out 2 ounces of the batter. When the top of the pancake starts to bubble, use a large metal spatula to flip, and then cook on the other side until brown, 3 to 5 minutes. Repeat for the remaining batter, about 6 pancakes total, adding butter to the griddle before each pancake. Stack three pancakes on each plate and serve with the remaining 2 tablespoons butter, confectioners' sugar, some maple syrup and the Apple Cranberry Compote. In a medium saucepot set over medium heat, add the cranberries, granulated sugar, honey, salt, apples, cinnamon, lemon juice and zest, and bring to a simmer. Reduce the heat to low, stir and continue cooking until the apples start to break down and the cranberries begin to pop, about 15 minutes. Remove from the heat and serve warm.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 71995,"Fried Eggs and Bacon Cake Nonstick cooking spray, for the mug and skillet One 15.5-ounce box dark chocolate cake mix (plus eggs, water and oil indicated on package instructions)
   1 tablespoon instant coffee or espresso
   2 tablespoons caramel sauce 1 tablespoon heavy cream
   1/3 cup melted white chocolate or white melting wafers
   1 1/4 cups heavy cream 8 ounces dark chocolate, chopped
   1 tablespoon unsalted butter
   1 tablespoon corn syrup
   1 cup finely ground chocolate wafer cookies or dark chocolate breakfast cereal
   Nonstick cooking spray, for the sheet tray 2 teaspoons unflavored powdered gelatin
   1/2 cup heavy cream
   1/2 cup milk
   1/4 cup granulated sugar
   Pinch kosher salt
   4 canned apricot halves, patted dry with a paper towel Jeff Mauro's Pig Candy, recipe follows 1 cup light brown sugar Nonstick cooking spray, for the rack
   6 strips bacon
   Instructions: For the cakes: Preheat the oven to 350 degrees F. Liberally spray an 8-ounce coffee mug and 12-inch cast-iron skillet with nonstick cooking spray. Prepare the cake mix in a large bowl according to the package instructions, then add the instant coffee or espresso. Fill the prepared coffee mug halfway with the cake batter. Pour the remaining batter into the prepared skillet. Place in the oven and bake until a skewer or toothpick inserted in the center comes out clean, 20 to 25 minutes for the mug cake and 25 to 30 minutes for the skillet cake. Let cool completely. Remove the mug cake from the mug. Slice off the crowned top. Place the cake back into the mug cut-side down so that the flat bottom is now on the top. If the top of the skillet cake is crowned or domed, slice off the domed part to make a flat and even top. For the mug cake icing and garnish: In a small bowl whisk together the caramel sauce and cream. Pour on top of the mug cake in the mug to give it a coffee-with-cream-like appearance. Line a sheet tray with parchment paper. Transfer the melted white chocolate to a small disposable piping bag. Cut off the tip to create an 1/8-inch opening. Pipe the white chocolate onto the lined sheet tray in three squiggly lines that are joined at the bottom to resemble steam. Repeat with the remaining white chocolate. (You will have extra \steam\ garnish in case one breaks.) Place in the refrigerator until firm, about 30 minutes. Use to garnish the coffee mug cake. For the skillet cake icing: Add the cream to a medium pot. Place over medium-low heat and bring to a simmer, then remove from the heat. Add the chopped chocolate, butter and corn syrup. Let sit for 2 minutes, then whisk to blend everything together. Add the finely ground chocolate wafers to the chocolate mixture and stir until completely combined. Pour over the skillet cake and smooth with a spatula until it is a nice even layer. Place in the refrigerator to let the icing set for about 30 minutes. For the eggs: Line a sheet tray with plastic wrap or parchment paper and spray with cooking spray. Place in the freezer for 30 minutes. In a small bowl, combine the gelatin and 1 tablespoon water and mix to combine to bloom the gelatin. In a small pot, combine the cream, milk, granulated sugar and salt. Place over medium-low heat and bring to a simmer, stirring to help the sugar dissolve. Remove from the heat and whisk in the bloomed gelatin, stirring until dissolved. Transfer to a measuring cup. Let sit, stirring occasionally, until the mixture cools and starts to thicken. (You can place the measuring cup in a bowl of cold water to help it thicken quickly; you want it to be the consistency of thick pancake batter.) If the mixture gets too thick, place it in a bowl of warm water or microwave it for about 5 seconds. Remove the chilled sheet tray from the freezer. Pour about 1/4 cup of the cream mixture into the prepared frozen sheet tray in an irregular circle to make an \egg white,\ making sure to leave room to make three more egg whites. Place one of the canned apricot halves \egg yolks\ cut-side down into the center of an egg white. Repeat with the remaining cream mixture and apricot halves. Place in the refrigerator and chill until the whites are set, 30 minutes to 1 hour. To assemble: On one side of the skillet cake, place two \eggs\ on top. Place three strips of candied bacon on the other side of the skillet cake. Serve the extra eggs and candied bacon on a plate on the side and with the coffee mug cake garnished with white chocolate steam. Preheat the oven to 350 degrees F. Place the brown sugar in a plate or sheet pan. Line a baking sheet with a wire rack and spray with cooking spray. Gently press the bacon into the brown sugar until mostly coated. Arrange the bacon on the rack. Bake, rotating the pan halfway through baking, until the bacon is super crisp and golden, 30 to 50 minutes, depending on the thickness. Let cool on the rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 71996,"Gimlet 1.25 oz. Tanqueray London Dry Gin 1 oz. lime juice 1 twist lime Instructions: In a shaker half filled with ice, add Tanqueray London Dry Gin and lime juice Stir well and strain into cocktail glass Garnish with lime twist ","[Gin, Lime Juice]" 71997,"Footlong West Virginia-Style Hot Dogs with Bourbon-Bacon Slaw 4 footlong hot dogs 1 cup Chili, recipe follows 4 regular hot dog buns 1 cup Bourbon-Bacon Slaw, recipe follows 1 tablespoon yellow mustard
   2 pounds lean ground beef 2 tablespoons chili powder
   2 tablespoons sugar
   1 1/2 teaspoons kosher salt
   1 teaspoon freshly ground black pepper
   1 teaspoon garlic salt
   One 16-ounce can tomato sauce
   One 12-ounce can tomato paste
   1 medium yellow onion, grated
   2 bay leaves
   1 tablespoon white wine vinegar
   1/2 cup mayonnaise 2 tablespoons brown sugar 1 to 2 tablespoons bourbon 1 tablespoon Dijon mustard 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Juice of 1 lime One 16-ounce bag coleslaw mix 8 slices bacon, chopped, cooked until crisp and drained on paper towels Instructions: Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout. Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard. In a stockpot or Dutch oven, combine the beef (do not brown first), chili powder, sugar, salt, pepper, garlic salt, tomato sauce, tomato paste, onion and 2 cups water. Mix until combined, then add the bay leaves. Bring to a simmer, lower the heat to medium low, cover and simmer for about 2 hours. Stir in the vinegar and simmer another 30 minutes. In a small bowl, combine the mayonnaise, brown sugar, bourbon, mustard, chili powder, garlic powder, salt, pepper and lime juice. Pour the dressing over the coleslaw mix in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 71998,"Apple Pie 6 to 8 medium Granny Smith apples, cored and sliced 1 tablespoon cornstarch 1/2 cup light brown sugar 1 1/2 teaspoons ground cinnamon Pinch salt Pinch ground nutmeg Dash ground cloves 1 (9-inch) unbaked pie shell, plus dough for lattice or double crust top 1 egg, lightly beaten Instructions: Adjust the rack to the middle of the oven and preheat to 425 degrees F. Place the apples, cornstarch, sugar, cinnamon, salt, nutmeg and cloves in a bowl and mix well, making sure the apples are well coated. Place in a 9 by 13-inch pan and bake about 20 minutes. Remove from the oven, stir and let cool at room temperature. Adjust the oven temperature to 350 degrees F. Fill the pie shell with the apple filling. Top with a lattice or double crust top. Brush lightly with the egg wash. Bake until golden brown, about 40 minutes. Let cool, serve and enjoy. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 71999,"Grilled Trout with Herbs and Citrus-Nut Oil Dressing 4 boneless trout, each about 8 to 9 ounces, cleaned Kosher or sea salt and freshly ground black pepper 2 tablespoons unsalted butter, thinly sliced 1 shallot, minced 2 tablespoons chopped fresh tarragon leaves Extra-virgin olive oil 2 tablespoons white wine vinegar 2 teaspoons finely grated orange zest (from 1 small orange) 1/2 teaspoon kosher salt Freshly ground black pepper to taste 1/4 cup hazelnut oil Instructions: Heat an outdoor grill or preheat a grill pan to high. Pat the fish very dry with with paper or kitchen towels. Season the inside of each trout with salt and pepper, to taste. Stuff each fish with a quarter of the butter, shallots and tarragon. Tie the fish closed with kitchen twine, dental floss, or thread the fish closed with a skewer. Brush the fish lightly with oil. Season the outside of the fish with generously with salt and the pepper, to taste. Grill the trout until an instant-read thermometer inserted into the thickest part of the fish registers 125 degrees F, turning once, about 5 minutes per side. Set aside for 5 minutes before serving. Meanwhile make the dressing: Put the vinegar, orange zest, salt and pepper in a medium bowl. Gradually whisk in the oil to make a dressing. Snip off the string or remove the skewer and serve each fish drizzled with some of the dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72000,"Chicken Fried Rice 3 large eggs Kosher salt and freshly ground black pepper Vegetable oil, for frying 4 boneless, skinless chicken breast halves, cut into thin strips 1 teaspoon sesame oil 1 large onion, finely chopped 2 garlic cloves, finely minced 4 cups cold, cooked rice 6 green (spring) onions, thinly sliced, plus more for garnish, optional 2 tablespoons soy sauce Instructions: Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside. In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72001,"Baked Swordfish with Tapenade and Orange 4 (6-ounce) swordfish steaks (about 3/4-inch thick) (or another firm fleshed fish such as: pacific halibut or mackerel) Salt and pepper 1/2 cup green tapenade (available at specialty food stores) 1 orange, juiced 1/4 cup dry white wine 2 to 3 tablespoons unsalted butter For garnish: orange slices and minced parsley Accompaniment, if desired: Tomatoes Provencale, recipe follows Instructions: Preheat oven to 400 degrees F. Place swordfish steaks in large shallow baking dish and season with salt and pepper. Spread tapenade on top of steaks. Pour orange juice and wine over and around the fish and cover with foil. Bake until fish is just cooked through, and still opaque, about 8 to 10 minutes. Remove the baking pan from oven and transfer fish to platter. Pour remaining liquid into a small saucepan and reduce slightly. Whisk in butter and spoon sauce over fish. Garnish with orange slices and minced parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 72002,"Pumpkin Pie Spiced Pork Loin with Sweet Potato Casserole 1 cup packed light brown sugar 2 teaspoons pumpkin pie spice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon mustard powder Kosher salt and freshly ground black pepper 2 tablespoons olive oil One 4-pound boneless pork loin roast 2 tablespoons unsalted butter, plus more for the baking dish 2/3 cup packed light brown sugar Kosher salt 2 1/2 pounds sweet potatoes (about 5) 1 lemon, sliced and seeded 1/2 cup chopped pecans 3 cups marshmallows Instructions: For the pork: In a small bowl, mix together the brown sugar, pumpkin pie spice, garlic powder, onion powder, mustard powder, 1 tablespoon salt and 1 teaspoon black pepper. Stir in the olive oil to combine. Rub onto the pork on all sides. Put in an 8-by-12-inch rimmed baking dish and let sit at room temperature for 1 hour. Position the racks in the top and bottom of a large countertop oven and preheat to 350 degrees F.
Transfer the baking dish to the bottom rack of the oven. Cook until the pork is caramel colored and reaches an internal temperature of 145 degrees F, about 60 minutes.
For the sweet potatoes: While the pork roasts, bring a large pot of water to a boil. Melt the butter in a medium saucepan and stir in the brown sugar, 1/2 cup water and a pinch of salt. Bring to a boil, then lower the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Lay the lemon slices on top and bake on the top rack for 35 minutes. The potatoes are done when they are fork tender. When the pork and sweet potatoes are both done, remove them from the oven and increase the temperature to 400 degrees F. Transfer the pork to a carving board and pour the sauce from the bottom of the pan over it. Let rest while finishing the sweet potatoes, 10 to 15 minutes.
Remove and discard the lemon slices from the sweet potato casserole and stir in the pecans. Top the casserole with the marshmallows and return to the oven on the bottom rack. Cook until the marshmallows puff and turn brown, about 10 more minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72003,"Award Winning Pizza 7 ounces pizza dough 2 tablespoons heavy cream 3 ounces mozzarella knots, shredded 6 thin slices pancetta One 2-inch piece zucchini, thinly sliced 2 ounces herbed cream cheese Instructions: Place a pizza stone on the floor or the lowest rack of your oven. Preheat the oven to 500 degrees F. Pat the pizza dough into a 12-inch diameter circle and place it on a peel. Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza (6 slices). Finally, add the zucchini and chunks of the cream cheese. Slide the pizza onto the stone and bake for 8 for 10 minutes. Buon Appetito! ","[Chardonnay, Barolo, Gavi, Vermentino]" 72004,"Tempura Avocado with Shrimp 4 cups rice bran oil, or canola oil 1/2 red onion, diced 3 tablespoons minced ginger 1 tablespoon minced garlic 3/4 pound shrimp, shelled, deveined, cut 1/2-inch pieces 3/4 cup thinly sliced bok choy 1 cup thinly sliced napa cabbage 1/2 red bell pepper, thinly sliced 4 tablespoons mirin, or white wine 1/2 teaspoon sesame oil 3 tablespoons soy sauce 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 cup diced green onions 2 cups tempura batter 4 avocados, large, seeded, skinned 1/2 cup sweet chili sauce (mai ploy) 2 tablespoons black sesame seeds Instructions: In a medium saute pan heat 3 tablespoons oil. Add the red onion, ginger, and garlic and saute for 3 minutes. Then add the shrimp, cook for 2 minutes, and then add the bok choy, cabbage, bell peppers. Cook for another 5 minutes to wilt. Deglaze with mirin. Toss in sesame oil, soy sauce, black pepper, salt and green onions. Let mixture cool in a bowl. Preheat Dutch oven with oil to 350 degrees F. Mix tempura batter with ice cold water. (pancake batter consistency) Hollow out 2 tablespoons of avocado from center, add 1/8th of cooled shrimp mixture to cavity of avocado, mixture should sit in avocado securely with only 1/2 to 1/4 of mixture standing out of avocado. Firmly press the mixture into the avocado. Holding the avocado with shrimp mixture, dip entire unit into batter and gently lower into the oil. Cook for 2 to 3 minutes or until golden brown. When cooked, remove and let drain on paper towels, serve hot. Drizzle with sweet chili sauce, and sprinkle with black sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72005,"Chicken Scarpariello 1 small red bell pepper 1 small yellow bell pepper 1/4 cup olive oil 1 (4 pound chicken) cut into 12 pieces Kosher salt Freshly ground black pepper 6 ounces fresh sweet fennel sausage, cut on the diagonal into 16 thin slices 2 cups thinly sliced white or cremini mushrooms 1 tablespoon plus 1 teaspoon all-purpose flour 1 tablespoon plus 1 teaspoon red wine vinegar (preferably Italian) 1 1/2 cups chicken broth 1/2 cup homemade tomato sauce or good quality store bought sauce 1 heaping tablespoon chopped parsley leaves Instructions: Spear the peppers with a kitchen fork or skewer and hold them over an open flame until charred all over. Place the charred peppers in a paper bag or in a covered container until they are cool enough to handle. (This step completes the cooking of the peppers and facilitates removing the skin.) Rub off the skins (never run them under water, which washes away the flavorful oils), cut the peppers in half lengthwise, and discard the stems and seeds. Cut the pepper halves into 1/4-inch wide strips and set aside. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken pieces with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook until lightly browned, about 2 minutes on each side. Transfer the chicken to a plate and reserve. Add the sausage to the skillet and cook until browned, about 2 minutes. (Reduce the heat as needed to keep the skillet from burning.) Toss in the mushrooms and cook along with the sausage, stirring until softened, about 2 minutes. Add the peppers and stir in the flour. Cook for 1 minute, stir in the vinegar, broth and tomato sauce and bring to a simmer, scraping the bottom of the pan to deglaze. Season with 1/2 teaspoon salt and a pinch of pepper. Return the sauteed chicken pieces to the skillet along with any juices that have accumulated on the plate. Cover the skillet and simmer gently, until the chicken is just cooked through, 30 to 35 minutes. Transfer the cooked chicken to a warm serving platter. Return the skillet to the heat and reduce the liquid until it thickens to a sauce consistency, about 1 to 2 minutes. Taste and adjust the seasoning. Spoon the sauce, mushrooms, peppers and sausage over the chicken. Sprinkle with the chopped parsley, and serve immediately. ","[Pinot Grigio, Vermentino, Gavi, Barbera]" 72006,"Puff Pastry Tart All-purpose flour, for dusting 1 sheet (1/2 a 17.3-ounce package) all-butter frozen puff pastry, thawed 3 cups fruit, nuts and/or cheese (ideal for roasting) 3 tablespoons unsalted butter, melted 3 tablespoons brown sugar 1/2 teaspoon cinnamon or other spices 1/4 cup warmed honey, if desired Puff Pastry Variations, recipes follow Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.; Sprinkle the cutting board with flour. Roll-out the creases.; Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over. Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff. If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream. Puff Pastry Variations: Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey. Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze. Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72007,"Sweet and Salty Popcorn Bark 4 cups of G.H. Cretors Organic Simply Salted Popcorn 1 lb. dark chocolate ? cup toffee bits ? cup dried cherries Instructions: Line a 9x13-inch baking sheet with parchment paper so it overhangs the edges. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat. Reserve 1/2 cup melted chocolate, for drizzling.
Pour remaining chocolate onto prepared baking sheet and spread evenly. Top evenly with popcorn, dried cherries and toffee bits. Drizzle reserved chocolate on top.
Refrigerate for 1 hour or until chocolate is set. Remove from pan and peel off the parchment paper. Break into pieces. Store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 72008,"Crispiest Ever Potatoes 1 1/2 pounds small creamer potatoes 1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary
Instructions: Preheat the oven to 450 degrees F. Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72009,"Grilled Cheese and Tomato Soup Lasagna 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 18 slices white or whole-wheat bread 1 1/2 cups shredded Cheddar (about 5 ounces) 1 1/2 cups shredded part-skim mozzarella (about 5 ounces) 1 bunch scallions, thinly sliced (1/2 cup) Freshly ground black pepper Two 10.75-ounce cans condensed tomato soup 1 cup whole milk 5 large eggs Instructions: Preheat the oven to 400 degrees F. Butter both sides of each piece of bread with the softened butter and arrange on 2 baking sheets. Bake, flipping halfway through, until golden brown and toasted, about 15 minutes. Line the bottom of a 13-by-9-inch baking dish with 6 slices of toasted bread and toss together the Cheddar and mozzarella in a bowl. Sprinkle the toast evenly with about 1 cup of the cheese mixture and a third of the scallions, then sprinkle with a few grinds of the pepper. Repeat this process with another layer of 6 slices of toast, 1 cup of cheese, a third of the scallions and black pepper. Add the final pieces of toast on top. In a large bowl, whisk together the tomato soup, milk and eggs until smooth and well-combined. Pour the tomato soup mixture over the casserole evenly so all of the toast is coated and covered. Finish off the top with the remaining cheese and scallions. Bake the lasagna until the sides are bubbling and the top is browned in spots, about 35 minutes. Let rest for 5 minutes, then cut into squares and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72010,"Tangy Vegetable Chips 1 large beet, raw and peeled 2 parsnips, peeled 1 large turnip Frying oil Salt Instructions: Preheat a deep fryer pot filled with the manufacturers recommended level of oil to 280 degrees. Using an Asian vegetable slicer or a mandolin, slice the vegetables paper thin. Fry the vegetables individually in small batches. Cook them until they begin to crisp and then remove. They will crisp even more as they air dry. Season with salt and serve. ","[Riesling, Gewrztraminer, Pinot Grigio]" 72011,"Seattle Style \Bouillabaisse
Six 2-ounce salmon fillets Six 2-ounce halibut fillets 12 scallops 1/4 cup olive oil 1/2 sweet onion, diced 1 fennel, diced 1/2 tablespoon minced garlic 12 shrimp or prawns, (21/25 per pound), peeled and deveined 12 mussels 12 Manila clams (Little Neck may be substituted) 12 oysters, Pacific yearling, petite (your favorite may be substituted) 6 cups Lemon Verbena Broth, recipe follows 9 fingerling potatoes, boiled and halved 6 red teardrop tomatoes, halved 6 yellow teardrop tomatoes, halved 2 red beets, blanched, peeled, cut in eighths 2 golden beets, blanched, peeled, cut in eighths 12 baby carrots, peeled and blanched 3 tablespoons Bouillabaisse Butter, recipe follows 12 Red Rock crab legs, cooked (Dungeness may be substituted) 6 sprigs lemon verbena, for garnish 1 tablespoon Herb Mix, recipe follows 1 tablespoon olive oil 1 diced sweet onion 1 diced fennel top 3 garlic cloves, crushed 2 quarts fish fumet (stock) 2 bunches whole verbena 2 pounds softened whole butter 2 tablespoons minced garlic 2 oranges, zested and juiced 1 tablespoon ground star anise 1 tablespoon saffron threads 1 tablespoon toasted and ground fennel seed 1 1/2 tablespoon Chimayo chili powder 2 tablespoons Herb Mix, recipe follows Kosher salt 1 tablespoon chopped fennel fronds 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh chives Instructions: Preheat oven to 350 degrees F. Grill the fillets to obtain marks to sear in juices and set aside. In a hot saute pan with light oil, sear the scallops to seal in the juices and set aside as well. Do not cook fish and scallops through, cooking will be completed later on. In a saute pan with olive oil, caramelize the onions and fennel. Add garlic, prawns, and shellfish and continue to saute. Add the oysters and Lemon Verbena Broth. Cook until the shellfish are open. Add fingerling potatoes, teardrop tomatoes, beets, and carrots. Stir in the 3 tablespoons of compound butter. Add rock crab and continue to simmer for 3 minutes. Place fish and scallops in the oven for 2 to 3 minutes to finish cooking. Spoon bouillabaisse into a bowl, and then add grilled fish and scallops. Garnish with chopped herbs and sprigs of verbena. In a saucepot heat olive oil and sweat the onions. Then add fennel tops and fumet. Bring to simmer, reduce heat, and continue to cook for 15 minutes. Take off heat and add verbena. Let sit for 15 minutes. Then cool in ice bath as soon as possible. Strain when cool and refrigerate until needed. Mix all ingredients in a stainless steel bowl when the butter is soft. Store refrigerated. In a small bowl, mix all herbs together. Use for garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72012,"Frittata Antioquena 2 slices white bread 1 teaspoon canola oil 2 raw Mexican chorizo sausages, casings removed, finely chopped 1 ripe black-skinned plantain, peeled and chopped 6 large eggs Salt and freshly ground black pepper 1 tablespoon unsalted butter Instructions: Preheat the oven to 350 degrees F. Cut the bread into cubes and spread out on a baking pan. Bake for 5 to 7 minutes until golden and toasted. Set aside. Coat a nonstick skillet with the oil and place over medium-high heat. Add the chorizo and cook until completely browned, breaking it up with a wooden spoon, about 5 minutes. Transfer to a paper towel-lined plate and set aside. Add the plantains to skillet and cook until browned, 3 to 4 minutes, stirring often. Transfer the plantains to a paper towel-lined plate. Whisk the eggs in a large bowl, add the cooked chorizo and plantains; season with salt and pepper. Gently stir to incorporate. Melt the butter in the skillet over medium heat. Add the egg mixture, tilting the pan so that the eggs spread out into a thin layer. Once you see the eggs on top cover the skillet and cook until completely set and cooked through, about 10 minutes. Carefully slide the frittata onto a serving dish, slice into wedges, and serve with bread cubes sprinkled on top. ","[Malbec, Tempranillo, Garnacha, Barbera]" 72013,"Potato Hash 1 russet potato, scrubbed 1 sweet potato, scrubbed
3 tablespoons salted butter
1 cup chopped red bell peppers 1 cup chopped yellow squash
1 cup chopped zucchini
1/2 red onion, chopped
Salt and freshly ground black pepper
4 large eggs
Instructions: Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 10 minutes. Carefully remove the skin from the sweet potato. Dice both potatoes and set aside. In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the bell peppers, squash, zucchini and onions and cook for a few minutes. Add the diced potatoes to the veggies and cook until golden brown. Season with salt and pepper. In a separate pan, melt the remaining tablespoon of butter over medium heat and crack in the eggs. Cook until the whites have set, 3 to 4 minutes. Serve up the hash with a fried egg on top of each portion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72014,"Saffron Poached Pears 2 cups white wine 1 cup sugar 1/2 teaspoon powdered saffron 1/2 vanilla bean 4 Anjou pears Fresh raspberries and mint leaves for garnish Instructions: Combine wine, sugar, saffron and vanilla in a nonreactive saucepan. Bring to a boil, reduce heat and simmer, over medium heat for 5 minutes. Meanwhile, with a stainless steel knife, trim bottom of pears so they stand upright. Peel them, leaving an inch of the peel at the stem end. With the help of an apple corer or melon baller, cut out core and seeds, working from the bottom end. Add pears to poaching liquid and poach them, covered, for 8 to 10 minutes or until barely soft. Remove pan from heat and either let pears cool in poaching liquid and serve liquid as is or, cool pears in liquid for an hour only. Remove from syrup, then reduce syrup until thickened and concentrated; cool. Option: When cool, stuff cavity with fresh raspberries, stand pears upright in a bowl, drizzle syrup around pears and float raspberries and mint leaves over syrup. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 72015,"Pat's Grilled Vegetable Hero 1 pint cherry tomatoes, halved 1 medium red onion, cut into 1/2-inch rings 1 yellow bell pepper, quartered, seeds and ribs removed 1 red bell pepper, quartered, seeds and ribs removed 1 summer squash, sliced on the bias into 1/2-inch pieces 1 zucchini squash, sliced on the bias into 1/2-inch pieces 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 teaspoon red pepper flakes, or to taste 1 (12-inch long) loaf Italian bread with sesame seeds Lemon Mayo, recipe follows 1 (8-ounce) ball fresh mozzarella, sliced 1 bunch basil leaves 3/4 cups mayonnaise 3 cloves garlic, minced 1/2 lemon, zested 1 teaspoon lemon juice Kosher salt and freshly ground black pepper Instructions: Preheat the grill to medium. In a large bowl, toss the vegetables with olive oil and season with salt and pepper, to taste. Arrange the vegetables on the grill, turning occasionally, until charred and tender, about 10 minutes. Remove to a plate and sprinkle with red pepper flakes. Slice the bread in half lengthwise with a serrated knife. Toast the bread on the grill Remove the bread and evenly spread Lemon Mayo on both sides. Evenly divide the vegetables on the bottom halves of the bread. Top with the sliced mozzarella and a handful or so of the basil. Cover with the top half of the bread and secure with toothpicks. Slice into 4 portions and serve. Add the mayonnaise, garlic, lemon zest, lemon juice and salt and pepper, to taste, to a small bowl. Cover with plastic wrap and refrigerate until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72016,"Gordy's Fresh Homemade Chili 6 to 7 large fresh green bell peppers, seeded and chopped 3 large ribs fresh celery, chopped
1/2 pound butter 10 pounds fresh choice ground beef 5 pounds fresh sweet yellow onions, chopped (6 to 8 jumbo), plus more for serving 1/4 cup salt, plus more for seasoning 1/4 cup ground black pepper, plus more for seasoning 1/3 cup chili powder 1 gallon premium diced tomatoes in juice 1 gallon chili sauce 2 gallons dark red kidney beans with juice Freshly grated Cheddar Hot pepper sauce of choice Instructions: Put the chopped green peppers, chopped celery and butter in a large skillet over medium heat. Cover and saute for 20 minutes, stirring several times during the cooking.
Chunk the ground beef with your hands and put it into a frying pan over medium heat.
Add the chopped onions, and season with the salt and pepper, to taste. Cook until the meat has browned and is fully cooked, about 1/2 hour. In a large soup pot or kettle, add the beef and onions, celery and peppers, the chili powder, diced tomatoes with juice, chili sauce, kidney beans with all the juice, the 1/4 cup salt and 1/4 cup of pepper. Stir to combine, then bring to a boil over medium heat. Lower the heat, cover, and simmer the chili for 45 minutes.
It will lose its chunkiness and mellow in flavor the longer you cook it. Keep it on all day, if you like, stirring it from time to time.
Serve in a large bowl garnished with grated Cheddar and freshly chopped onions. Add your favorite pepper sauce for some heat. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 72017,"Mushroom Gravy 4 tablespoons unsalted butter 12 ounces mixed sliced mushrooms, such as shiitake, cremini and/or white Kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 tablespoons Marsala wine 2 1/2 cups low-sodium vegetable broth 2 teaspoons fresh thyme leaves Instructions: Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper. Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Marsala and broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.
","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 72018,"Strawberries and Crunchy Cream 1 pound strawberries 2 tablespoons super fine sugar 1 1/2 cups whipping cream 1 teaspoon vanilla or almond extract 8 store-bought meringues, 2 to 3 inches in diameter Instructions: Hull and quarter the berries and add them to a medium bowl. Sprinkle with 1 tablespoon of sugar and toss to combine. Whisk the cream in a medium bowl until peaks form, about 4 to 5 minutes. Sprinkle in the remaining 1 tablespoon of sugar and the extract and combine. Crumble the meringues and it fold into the cream with half the berries. Top bowlfuls of the cream with the remaining berries and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 72019,"Pecan-crusted Goat Cheese Log 1/4 cup bourbon 1/4 cup water 3 dried peach halves (about 2 ounces), coarsely chopped 1/2 cup toasted pecans 2 teaspoons Cajun seasoning 1 medium log fresh goat cheese (about 11 ounces) Instructions: Warm the bourbon and water in a small saucepan, add the peaches, and set aside until plump, about 15 minutes. Put the toasted pecans and Cajun seasoning in a mini chopper and pulse until the nuts are finely ground but not pasty. Spread the nut mixture on a large plate. Roll the goat cheese in the mixture, pressing firmly to coat the whole log generously. Slice the cheese into rounds and arrange on a platter. Top with the chopped peaches and juices. ","[Burgundy, Zinfandel, Tempranillo, Garnacha]" 72020,"Orecchiette with Broccoli and Sausage 1/4 cup Flavored Olive Oil 4 garlic cloves, peeled and chopped 1 pound Italian sausage, a mix of hot and sweet according to your taste, cut into bite size pieces Salt and pepper to taste 1 pound broccoli rabe, cooked (reserve 1 cup of cooking water) 1 pound orecchiette Freshly grated Pecorino Romano cheese Instructions: Heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one minute. Add the rabe water. Raise heat and cook until sauce is hot. Meanwhile, cook orecchiette in rapidly boiling salted water until al dente. Drain orecchiette. Return drained orecchiette to the pot. Place over mediumhigh heat and stir in 3/4 cup of broccoli rabe and sausage sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl. Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 72021,"Banana Chocolate Chip Cookies 1 stick (8 tablespoons) unsalted butter, plus more for the baking sheets 1 large banana 1/2 teaspoon ground cinnamon 1 1/4 cups all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup packed light brown sugar 1/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts, optional Instructions: Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter. Saut the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana. Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined. Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.) Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter. Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store the cookies at room temperature in a tightly sealed container for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72022,"Spicy Sausage Dogs One 12-ounce can lager 1 cup chili sauce, such as Heinz
1/4 cup malt vinegar
2 tablespoons brown sugar
2 teaspoons curry powder
2 teaspoons hot sauce
8 spicy beef or pork sausages
2 white onions, thickly sliced
Olive oil, for grilling
Pinch of kosher salt
Pinch of freshly ground black pepper
Crusty rolls, for serving
Instructions: Preheat a grill pan over medium heat. In a large pot over medium heat, stir together the lager, chili sauce, vinegar, brown sugar, curry powder and hot sauce. Cook until reduced by half, 3 to 5 minutes. While the sauce is reducing, grill the sausages on the grill pan until browned and cooked through, turning every so often, about 12 minutes. Set aside. Brush the onions with olive oil, season with salt and pepper and grill on the same pan you grilled the sausages. Cook until brown and golden, about 10 minutes. Put the grilled sausages in the pot with the sauce, then add the onions. Cook together for 1 to 2 minutes. Serve the sausages on crusty rolls topped with the onions and lots of sauce. ","[Zinfandel, Shiraz, Tempranillo, Garnacha]" 72023,"Moroccan Chocolate Mousse 2 cups heavy cream, chilled 1 1/2 teaspoons agave nectar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon salt
8 ounces dark chocolate (70% cacao), chopped
Instructions: Stir together the heavy cream, agave, cinnamon, cumin and salt in a large bowl. Place the chopped chocolate in the bowl of a double boiler. Set the bowl over a pot of gently simmering water and stir until the chocolate is fully melted, about 5 minutes. Remove the bowl from the pot and set on a dish towel to dry the bottom of the bowl. Using a hand-held mixer, whip the spiced cream just until it forms soft peaks, 2 to 3 minutes; be careful not to over-whip. Now, using a rubber spatula, quickly and gently fold the melted chocolate into the whipped cream. Serve immediately, or divide the mousse among serving bowls and refrigerate until ready to serve. ","[Rioja, Tempranillo, Barolo, Pinotage]" 72024,"Italian Easter Pie 3 large eggs 3 tablespoons cold water
3 cups all-purpose flour, plus more for dusting
1 1/4 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the pan 22.5 ounces full-fat ricotta cheese 1/2 teaspoon kosher salt
Freshly ground black pepper
7 large eggs 1 tablespoon olive oil
1 pound ground spicy or sweet sausage 8 ounces asparagus, sliced 1/2 inch thick
10 thin slices Genoa salami
10 thin slices capicola
8 thin slices provolone cheese
Instructions: For the dough: In a medium bowl, whisk together the eggs and water; set aside. In the bowl of a food processor, combine the flour and salt and pulse a couple of times. Add the chilled butter and pulse about 10 times until pea-size pieces remain. Add the egg mixture and pulse 15 to 20 times until a dough ball forms. Place the dough ball on a floured surface and knead until smooth and elastic, about 1 minute. Divide into 2 balls, wrap each ball with plastic wrap and rest in the fridge for at least 1 hour. For the filling: While the dough is resting, whisk together the ricotta cheese, salt, some pepper and 6 of the eggs in a medium bowl and set aside. In a 10-inch skillet over medium heat, add the oil and brown the sausage, breaking up the pieces while it's cooking, 5 to 8 minutes. Drain the sausage on a paper towel-lined plate, leaving behind any fat. Add the asparagus and cook until beginning to soften, 4 to 5 minutes. Set aside. Preheat the oven to 375 degrees F. Grease a 9-inch cake pan with butter. On a well-floured counter, roll out each dough ball into a thin 14-inch circle. Cover one circle with plastic wrap until ready to use. Loosely roll the other dough circle around a rolling pin and unroll over the prepared cake pan, letting the excess hang over the side. Press the dough gently into the sides of the pan so there is no gap between the pan and the dough. Shingle the salami over the bottom of the dough, creating an even layer. Then, add the asparagus in an even layer on top of the salami. Next, add half of the egg mixture and spread it out evenly, then top with the capicola in an even layer. Layer in the sausage and top with the remaining egg mixture, then finally the provolone cheese. Whisk the remaining egg with 1 tablespoon water and brush the outside rim of the dough with the egg wash. Add the remaining dough circle to the top of the pie and cut off the excess dough. Press both circles together to create a seal. Brush the remaining egg wash over the entire top and slice a couple slits in the top of the pie. Bake until golden brown, 45 to 55 minutes. Let stand 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 72025,"Curried Mussels with Butternut Squash and Leeks 2 tablespoons extra-virgin olive oil 2 cups cubed peeled butternut squash (about 8 ounces) 2 leeks (white and light green parts only), halved, thickly sliced and well rinsed Kosher salt 1 tablespoon curry powder 1 tablespoon grated peeled fresh ginger 1 teaspoon grated lime zest, plus the juice of 1 lime 1/4 cup heavy cream 4 pounds mussels, scrubbed and debearded 1 cup fresh cilantro 4 thick slices crusty bread, halved Instructions: Heat the olive oil in a large Dutch oven over medium heat. Add the squash and leeks and season with 1/4 teaspoon salt; cook, stirring occasionally, until the leeks start softening, about 3 minutes. Add the curry powder, ginger and lime zest and stir to coat. Reduce the heat to medium low and add 1 cup water. Bring to a simmer, then cover and cook until the squash is almost tender, about 5 minutes. Add the heavy cream to the pot, then stir in the mussels. Increase the heat to medium, cover and simmer until the mussels open, 5 to 6 minutes. (Discard any unopened mussels.) Stir in the lime juice and cilantro. Serve with the bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 72026,"S'mores Dip 4 ounces semisweet chocolate chips 1/2 cup heavy cream 2 tablespoons light corn syrup 2 tablespoons unsalted butter Kosher salt Heaping cup of mini marshmallows Suggested dippers: graham crackers, pretzels, potato chips Instructions: Combine the chocolate chips, heavy cream, corn syrup, butter and 1/8 teaspoon salt in an 8-inch cast iron skillet (see Cook's Note). Put over medium heat. Stir periodically as the mixture comes to a gentle simmer. Simmer for 6 minutes, stirring frequently, until the sauce is smooth and slightly thickened. Turn down the heat if the sauce comes to a full boil. Remove from the heat and let cool at least 15 minutes. Preheat the broiler. Cover the fudge sauce with a single dense layer of marshmallows. Place under the broiler and broil until the marshmallows are toasty brown, 2 to 3 minutes (watch carefully as they may brown more quickly depending on your broiler.) Serve right away with dippers. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 72027,"Bacon-Wrapped Chicken Breasts 1 tablespoon olive oil 1/2 small yellow onion, minced 2 cloves garlic, minced 6 ounces cream cheese, at room temperature 2 tablespoons finely chopped chives 1 1/2 teaspoons Worcestershire sauce Kosher salt and freshly ground black pepper Four 6- to 8-ounce boneless skinless chicken breasts 12 slices bacon (not thick-cut) Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper. Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper. Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner \tail\ of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72028,"Honey Sesame Tuiles 1/4 pound butter, softened at room temperature 1 cup powdered sugar 1/4 cup honey 1/2 cup egg whites 1 cup sifted all-purpose flour 1/8 cup white sesame seeds Instructions: Cream butter and sugar using a paddle. Add honey and mix. Add whites and mix. Add flour and mix. A proper tuile batter is smooth. On a fiberglass mat or parchment paper, spread tuile batter evenly and thinly into 5 to 6-inch rounds by using a wet finger, circling outward. Sprinkle with sesame seeds. Bake at 300 degrees until tuiles are brown. Check often. Tuiles can be shaped when they are still hot. Place them in muffin tins or ramekins to form a cup shape. Work quickly. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 72029,"Pitchfork Fondue Chocolate Brownies 2 sticks butter 1/2 cup cocoa 2 cups sugar 4 eggs, beaten 1 cup flour Pinch salt 1 teaspoon vanilla 1 cup chopped nuts Instructions: Grease and flour a 9 by 13-inch pan. Preheat the oven to 350 degrees F. Melt the butter and cocoa together in a saucepan over low heat. Remove from the heat. Stir in the sugar and eggs and mix well. Add the flour, salt, vanilla, and nuts. Pour into prepared pan and bake for 30 to 35 minutes or until done. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Malbec, Zinfandel, Petite Sirah, Port]" 72030,"Hot Brown Soup 6 tablespoons unsalted butter, plus melted butter for brushing 1 small onion, diced 2 stalks celery, diced 1/2 clove garlic, minced 5 tablespoons all-purpose flour 1 quart low-sodium chicken broth 1 cup heavy cream 1 cup shredded white American cheese (about 4 ounces) 1 1/2 cups shredded cheddar cheese (about 6 ounces) 1 cup diced deli ham 1 cup diced leftover roast turkey 6 slices baguette 6 slices bacon 1/2 pint grape tomatoes, thinly sliced 3 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper Instructions: Preheat the oven to 350 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, celery and garlic and cook, stirring, until softened, about 4 minutes. Stir in the flour and cook, stirring, 1 minute. Add the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the American cheese and 1 cup cheddar until melted. Add the ham and turkey and heat through, 3 to 4 minutes. Remove from the heat and keep warm. Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven and toast until golden, about 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over medium heat, turning, until crisp, about 10 minutes; drain on paper towels, then crumble. Toss the tomatoes, parsley, and salt and pepper to taste in a bowl. Ladle the soup into bowls and top with the toasted baguette, the remaining 1/2 cup cheddar, the tomato-parsley mixture and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72031,"Pork Belly and Scallop Starter with Coffee Glaze 2 pounds fresh pork belly Salt and freshly ground pepper 1/4 cup vegetable oil
1 medium carrot, coarsely chopped 1 celery stalk, coarsely chopped 1 onion, roughly chopped 1 fennel bulb, quartered 2 sprigs fresh thyme 1 teaspoon black peppercorns 4 cups veal stock 1 cup hard cider or apple juice 4 large scallops Salt and freshly ground pepper Braising liquid 1 teaspoon black coffee 1 tablespoon honey Instructions: Preheat the oven to 350 degrees F. For the pork belly: Season the pork belly with salt and pepper. On medium-high heat, in half the oil, sear the meat in an oven-proof casserole dish on all sides, about 5 minutes. Add the carrots, celery, onion, fennel, thyme, and peppercorns and continue cooking for another 5 minutes, or until caramelized. Add the veal stock and hard cider. Cover the casserole dish with a lid, or securely with tin foil, and braise the pork belly in the oven for 3 hours, until tender. Remove the pork belly from the oven and set aside on an aluminum-foil covered plate. Strain the leftover liquid with a large sieve over a stockpot, discard the vegetables and skim the excess fat from the braising liquid. Heat a pan on high heat and add the remaining 2 tablespoons oil. Cut the pork belly into 4 equal pieces and sear on all sides until crispy, about 3 minutes. Remove from pan and keep warm. Before this step, reduce the glaze. For the glaze: Start by reducing the braising liquid by half for about 15 minutes on medium-high heat. Add the coffee and honey and continue cooking for about 5 minutes, until it thickens. You will know the sauce is done when it coats the back of a spoon. Set aside. For the scallops: Season the scallops with salt and pepper. In the same hot pan as the pork belly, sear the scallops on both sides for about 1 minute. For serving: Drizzle the coffee glaze over the pork belly. Top with a scallop. Season with sea salt and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 72032,"Chocolate Peanut Butter Cookies 1 cup creamy peanut butter 2/3 cup granulated sugar, plus more for rolling 1/3 cup packed light brown sugar 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 1 large egg 2/3 cup semisweet chocolate chips Instructions: Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips. Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern. Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 72033,"Whole-Wheat Brussels Sprout, Squash and Ricotta Pizza 2 cups 1/2-inch cubes of butternut squash (10 ounces) Cooking spray Kosher salt 8 ounces Brussels sprouts 3/4 cup part-skim ricotta cheese Zest and juice of 1 lemon 100% Whole Wheat Pizza Dough, divided into 2 balls, recipe follows White whole-wheat flour, for work surface 1/4 cup grated Parmesan 2 tablespoons pumpkin seeds, toasted 4 teaspoons extra-virgin olive oil Crushed red pepper 3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F) 1 teaspoon honey or agave syrup 1 teaspoon active dry yeast 2 cups white whole-wheat flour, plus more for kneading Kosher salt 1 tablespoon extra-virgin olive oil Instructions: Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours. Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 72034,"Pacific Cod and Clam Cacciucco Extra-virgin olive oil 1 onion, diced
2 stalks celery, diced
2 cloves garlic, smashed
Salt
2 pounds white fish bones, such as cod
1/2 pound shrimp shells
2 bay leaves
3 thyme sprigs
Extra-virgin olive oil 1 large onion, sliced
1 fennel bulb, sliced thin, fronds reserved for garnish
2 celery stalks, sliced thin on the bias
Kosher salt
3 cloves garlic, sliced thin
Pinch crushed red pepper
2 cups white wine
Large pinch saffron
One 28-ounce can Italian plum tomatoes, crushed or pureed
1 bundle thyme
3 bay leaves
Extra-virgin olive oil 1 pound cleaned cod fillets, cut into 4 pieces
Kosher salt
16 littleneck clams
1/2 pound large shrimp, shelled and deveined, reserve shells for stock
1 1/2 cups cooked cannellini beans
2 cups torn escarole leaves 1 loaf ciabatta, sliced 3/4-inch thick 1 clove garlic
High-quality extra-virgin olive oil, for drizzling Instructions: For the fish stock: Heat a stockpot, lightly coated with olive oil, over medium heat. Add the onion, celery, garlic and some salt, and sweat for 3 to 4 minutes. Stir in the fish bones and shrimp shells, and fill the pot with water. Add the bay leaves and thyme and bring to a boil. Lower the heat and simmer for 20 minutes. Strain the liquid into a bowl and reserve. Voila! Fish stock! For the tomato broth: Lightly coat a large saucepan with olive oil and heat over medium heat. Add the onion, fennel, celery and a large pinch of salt. Cook the veggies until soft and very aromatic, 8 to 10 minutes. Add the garlic and crushed red pepper and cook for another 3 to 4 minutes. Stir in the wine and reduce by half. Season with salt. (It's important to season all along the way.) Add 8 cups of the fish stock and the saffron. Stir in the tomatoes, thyme and bay leaves. Season with salt and cook for 20 to 30 minutes. The final broth should be a very pretty and flavorful soup. Taste and add salt as needed. Remove and discard the thyme bundle and bay leaves. For the stew: Heat a straight-sided saute pan, lightly coated with olive oil, over high heat. Sprinkle the cod with salt, add it to the pan and brown it on all sides. Remove to a large plate and reserve. Drain the fat from the pan and add the clams and about 4 cups of the tomato broth. Cover and cook until the clams open, about 3 to 4 minutes. Add the shrimp and cod along with the beans and the escarole. Cover and cook until the cod and shrimp are cooked through and the escarole is wilted. If at any point the soup has cooked down too much, add more tomato broth. For the toast: Preheat a grill. Place ciabatta slices on grill and toast on both sides. Remove and rub with garlic. Drizzle with olive oil and cut in half. To assemble: Remove the cod, clams and shrimp from the pan and put in a bowl. Spoon the beans and escarole into serving bowls. Ladle in the tomato broth and arrange the cod, clams and shrimp on top of the beans and escarole. Drizzle with olive oil and sprinkle with fennel fronds. Serve two grilled bread halves with each serving. Fantastico!!! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72035,"Oatmeal Lace Ice Cream Sandwiches 1 cup all-purpose flour 1/2 teaspoon baking powder 1 cup sugar 1 cup rolled oats (not quick cooking) 1/4 cup heavy cream 1/4 cup light corn syrup 1 cup (2 sticks) unsalted butter, melted 2 tablespoons vanilla extract Cinnamon ice cream, recipe follows 1 quart vanilla ice cream, softened Ground cinnamon, to taste Instructions: Preheat the oven to 350 degrees. In a mixer fitted with a whisk attachment (or using a hand mixer), mix the flour, baking powder, sugar, and oats. In a medium bowl, mix the cream, corn syrup, melted butter, and vanilla. Add to the dry ingredients and mix just until combined. Set aside for 15 minutes. Keeping in mind that the cookies will spread until completely flat, drop the batter in heaping teaspoons onto nonstick sheet pans, spacing them out evenly. You can fit 6 cookies on a 14 by 17-inch pan. Bake until golden brown, 8 to 10 minutes. Let cool 2 to 3 minutes in the pan, then use a spatula to transfer to wire racks to finish cooling. To store, layer the cookies with waxed paper and store in an airtight container. Ice Cream: In a cold bowl, mix the ice cream with ground cinnamon until desired taste. Return to freezer. To assemble sandwiches, turn the cookies flat side up on a baking sheet lined with parchment. Using a mini ice cream scoop, scoop 2 balls of ice cream and place side by side on the flat side of a cookie. Top with a second cookie flat side down. Serve immediately or return to freezer. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72036,"Lobster and Crab Pot Pie 1 pound frozen puff pastry, thawed 1 egg, beaten 1/4 cup grapeseed oil 1 cup diced white onion 1 pound lobster meat, diced 1 cup small diced carrots 1 cup small diced celery 1/2 cup all-purpose flour 4 cups chicken broth 3 cups milk 1 pound jumbo lump crabmeat, cleaned, cartilage removed 1/2 cup frozen English peas, thawed Salt and freshly ground black pepper 2 tablespoons chopped chives, for garnish Instructions: Preheat the oven to 350 degrees F. Roll out the puff pastry on a floured surface, to about 1/2-inch thickness. Using a round pastry cutter or cookie cutter, about 3 inches in diameter, cut out 6 round disks. Brush each disk with the beaten egg, coating the pastry well. Arrange on a greased baking sheet and bake until the pastry rises and is golden brown, about 15 to 20 minutes. When baked, remove from oven and allow to cool. Add the grapeseed oil to a large heavy-bottomed saucepan over medium heat. Add the onions and saute until soft and translucent (not caramelized), then add the lobster. Saute until the lobster is cooked, about 5 to 8 minutes. At this point, add the carrots and celery and saute a few more minutes until the vegetables are tender. Stir in the flour and cook for about 5 minutes; this is the beginning of the roux. Slowly begin adding the chicken stock, stirring continuously, until the mixture thickens. *Add the milk, slowly and stir until incorporated to the desired thickness. Reduce the heat to a simmer and continue to cook for a further 10 to 12 minutes. Just before serving add the crabmeat and the peas and adjust the seasoning with salt and pepper, to taste. To serve, spoon into small bowls, sprinkle with chopped chives and top with a puff pastry disk. *Cook's Note: By adding the liquid slowly it will help you see the desired thickness of the sauce. You may not need all of the milk, as some flours absorb different amounts of liquid. Just be careful. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72037,"Chocolate Whipped Cream 1/2 cup confectioners' sugar 1/4 cup unsweetened cocoa 2 cups heavy cream Instructions: Sift the confectioners' sugar and cocoa onto a sheet of waxed paper. While whipping the cream, feed in the sugar-cocoa mixture. Whip to the consistency of shaving cream, about 4 minutes. ","[Merlot, Cabernet Sauvignon, Malbec]" 72038,"The SS B.L.T. 8 slices maple bacon 8 ounces cream cheese, softened to room temperature
3 tablespoons capers in brine, drained and chopped
2 tablespoons minced fresh chives 2 tablespoons honey mustard
Kosher salt and freshly ground black pepper
8 slices pumpernickel swirl bread
12 ounces sliced smoked salmon
1 small red onion, sliced very thinly
1 to 2 small Roma tomatoes, very thinly sliced into rounds
Baby arugula, for topping
Instructions: Preheat the oven to 400 degrees F. Evenly space the bacon on a baking sheet lined with a wire rack and bake until crispy, 15 to 18 minutes. Drain the bacon on paper towels, reserving the bacon fat from the pan. Reduce the oven temperature to 350 degrees F. Once cooled, finely mince the bacon. For the caper spread: In a bowl, combine the cream cheese, capers, chives and honey mustard, and season with salt and pepper. With a rubber spatula, mix all the ingredients until combined. Adjust the seasoning if necessary. For the sandwich build: Cut the crusts from the bread. Brush slices on one side with the reserved bacon fat and transfer to the oven to warm through, about 5 minutes. Smear the fat side of four slices with some caper spread. Layer with 1 1/2 ounces of smoked salmon, some red onion, tomato, minced bacon and arugula. Top with another slice of bread and cut each sandwich into thirds, to make finger sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72039,"White Chocolate Candy Cane Milkshake 1 cup vanilla frosting, for decorating glasses Peppermint extract 1 cup white chocolate chips, plus more for serving 1 1/4 cups milk 4 cups (2 pints) white chocolate ice cream or vanilla ice cream Red food coloring Whipped cream, for serving 2 tablespoons crushed candy cane bits or red and white sprinkles 3 to 6 candy canes Instructions: Add a few drops of peppermint extract to vanilla frosting and mix until incorporated. Use a knife to spread the frosting around the rims of 3 glasses, then roll the glasses on a plate covered with the white chocolate chips. Chill the glasses in the freezer while you make your milkshake. Combine the milk and ice cream in a blender and blend on high. Pour half the milkshake into a pitcher and set aside. Add 2 to 4 drops red food coloring and 1 teaspoon peppermint extract to the milkshake remaining in the blender and blend until smooth. Starting with one color, pour a layer of milkshake into each prepared glass and freeze for 10 minutes. Pour in a layer of the other color and freeze for 10 minutes more. Continue layering until you have made several stripes. Top the milkshakes with whipped cream, white chocolate chips, crushed candy cane bits or sprinkles, and 1 or 2 whole candy canes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72040,"Crispy Roasted Potatoes 24 ounces multicolored creamer potatoes, halved lengthwise 1/4 cup olive oil, plus additional for drizzling 1 1/2 teaspoons garlic salt 1/2 cup mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Place 2 stacked rimmed baking sheets in the oven and let them heat with the oven (stacking them helps the pans hold the heat). Toss the potatoes with the oil and 1 teaspoon garlic salt in a bowl. Remove the heated pans from the oven and arrange the potatoes in an even layer, cut-side down, in the top pan. Return the pans to the oven and bake for 15 minutes, then flip the potatoes and bake until both sides are toasted and brown, another 15 minutes. Meanwhile, add the mayo, chives, dill, parsley and remaining 1/2 teaspoon garlic salt to a food processor and pulse until chunky. Smear the aioli on the bottom of a serving platter. Pile the potatoes on top of the aioli. Drizzle with more olive oil and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72041,"Shaved Kale and Root Vegetable Salad 1/4 cup red wine vinegar 1 tablespoon minced shallot
1 clove garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1/4 cup fresh chives, sliced thin
1 cup red quinoa 2 teaspoons olive oil
3 cups vegetable stock
1/2 teaspoon kosher salt
1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned
4 medium carrots, cut in half lengthwise, sliced thin on bias
1 cup radishes, thinly sliced
1 red onion, thinly sliced
Instructions: For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil. Stir in the chives. Cover and refrigerate. For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water. Add the vegetable stock and salt and bring to a boil. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes. Remove from the burner and allow to sit covered for 5 minutes. Fluff the quinoa and let cool uncovered; reserve to the side. In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa. Add the red wine vinaigrette and toss well to thoroughly combine. Place the salad on a large serving platter and serve immediately. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 72042,"Caramelized Banana Brownie Dessert 1 1/2 tablespoons butter, melted 2 tablespoons brown sugar 4 bananas, peeled and halved 1/4 cup sugar 1/4 cup 35-percent whipping cream 2 teaspoons vanilla extract 4 store-bought or prepared brownies 1 ounce dark chocolate, grated 1 tablespoon icing sugar (confectioners' sugar) Instructions: Heat a nonstick saute pan over medium to low heat. Add the butter and brown sugar to melt. Place the banana halves in the pan and saute until the bananas caramelize, approximately 1 minute. Turn the bananas over and caramelize on other side. Remove the pan from the heat. Put the sugar, whipping cream, and vanilla extract in a metal bowl and whisk until firm peaks form. To serve, grate the dark chocolate on a plate. Sift the icing sugar over the prepared brownies and plate. Place the caramelized bananas on the plate and dollop the whipping cream mixture on the brownie. ","[Chardonnay, Riesling, Moscato, Port]" 72043,"Calzone with Artichokes and Porcini Mushrooms Pizza dough, recipe follows 2 tablespoons extra-virgin olive oil 2 large artichoke hearts, very thinly sliced 1 1/2 cups fresh porcini, sliced if large Salt Freshly ground pepper 2 tablespoons cl oil 1 cup grated Italian Fontina 2 cups grated mozzarella 2 tablespoons chopped garlic, blanched 3 teaspoons chopped fresh thyme, plus 4 sprigs for garnish 2 tablespoons unsalted butter, melted 2 tablespoons freshly grated Parmesan 1 package active dry or fresh yeast 1 teaspoon honey 1 cup warm water, 105 to 115 degrees F 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoons extra-virgin olive oil, plus additional for brushing Instructions: Divide the pizza dough into 4 equal pieces. Preheat the oven with a pizza stone to 500 degrees F for 30 minutes. Place a large saute pan over high heat. Add the olive oil and when it is hot, saute the artichoke hearts and mushrooms. Season, to taste, with salt and pepper. Pour off any excess oil and let the vegetables cool. Roll or stretch the dough, 1/4 at a time, into a 9-inch circle. Place the dough, one at a time, on a lightly floured wooden peel. Brush the circles to within 1-inch of the edge with chili oil. For each calzone, put 1/4 of both cheeses on half of the dough, still leaving the 1-inch border. Top with 1/4 of the artichokes and mushrooms, the garlic and the thyme. Assemble the remaining calzones in the same way. Moisten the edges of the circles with water. Fold the un-topped half of the dough, trapping as much air inside as possible, over the filling and press the edges together firmly to seal. With the backside of a fork, press the edges of the dough to crimp them. Slide the calzones onto the pizza stone and bake about 12 minutes, or until the crust is golden brown. Brush the calzones with melted butter and sprinkle them with Parmesan. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.) Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled). Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days. Yield: 4 (8-inch) pizzas ","[Barolo, Barbaresco, Chianti, Dolcetto]" 72044,"Mascarpone Yogurt Parfaits 2 pints Greek yogurt 1 pint mascarpone 1 cup lemon juice
1/2 cup sugar
1/4 cup ground cinnamon
1 pint blueberries
1 pint raspberries
4 strawberries
Instructions: Blend the yogurt and mascarpone in a medium bowl. Stir in the lemon juice, sugar and cinnamon. Transfer the mixture to a pastry bag fitted with a large round tip. Pipe some of the yogurt mixture into 4 champagne flutes. Add a layer of blueberries, followed by yogurt, and then raspberries. Continue layering in this manner. Top each parfait with a strawberry to finish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72045,"Montrachet Cheesecake with Winter Fruit Compote 1 9 -inch pie crust in springform cake pan 1 tablespoon unsalted butter, melted 1 1/2 pounds fresh (not aged) goat cheese 8 ounces cream cheese 2 cups sugar 1 teaspoon pure vanilla extract 8 eggs 1/4 cup dried cherries 1/2 cup dried apricots 1/2 cup prunes 1/4 cup golden raisins 1/2 vanilla bean, split 1 piece orange peel, about 1 inch by 3 inches 1 piece lemon peel, about 1 inch by 3 inches 2 tablespoons port, ruby or tawny 2 cups water 1 cup sugar 2 tablespoons orange juice Instructions: Preheat the oven to 400 degrees. Bake the crust until light golden brown, about 20 to 25 minutes. Remove the crest and reduce the oven temperature to 325 degrees. When the pan is cool enough to handle, brush the sides with melted butter. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the goal cheese and cream cheese until very smooth. Add the sugar and vanilla and mix. Two at a time, add the eggs, scraping down the bowl after each addition. Pour into the prepared pan and smooth the top. Prepare a water bath: Place the springform pan on a doublelayer sheet of aluminum foil, with at least 3 inches of foil all around the pan. Fold the aluminum foil up around the sides of the pan. Fill a roasting pall large enough to hold the cake pan with hot water to a depth of about 1 inch. Then lift the foilwrapped cake into the roasting pan, keeping the foil turned up so that it prevents wafer from overflowing or seeping into the cake. Be careful not to make any holes in the foil as you do this! Bake about 1 hour, until the top of the cake is golden and dry to the touch, though still a bit soft in the center. It should \shimmy\ a bit when you shake the pan; it will firm up more as it cools. Lift the foil up to remove the cake from the water bath, remove the foil, and let cool 1 hour. Refrigerate at least 2 hours before serving. Serve with compote. Make the compote: combine 'all of the ingredients in a mediumsize saucepan. Bring to a simmer, stir, and reduce the heat so that the mixture is barely simmering. Simmer 20 minutes, stirring occasionally. Turn (fit the heat, cover, and set aside to soften and infuse. I1' not using within a few hours, refrigerate until ready to serve. When ready to serve, remove the walls of the pan and, if desired, reheat the compote. Serve in wedges, with compote spooned around the sides. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72046,"Spiced Orange Blossom Tea Cakes 1 1/2 cups all-purpose flour, plus more for dusting 1 cup granulated sugar
1 teaspoon orange blossom water
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice, plus more for sprinkling, optional
1 stick (8 tablespoons) unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract Instructions: In a medium bowl, whisk together the flour, sugar, orange blossom water, salt, baking soda, cloves and allspice. Add the softened butter, working it into the dry ingredients with your hands until fully incorporated. Add the egg and vanilla extract and gently knead the dough until it comes together. Cover with plastic wrap and refrigerate for 1 hour. Preheat a grill to 350 degrees F. (See Cook\u2019s Note)
Roll out the dough to roughly 1/4 inch thick on a lightly floured piece of parchment. Punch out six 3-inch rounds, re-rolling the dough once if necessary. Place the dough rounds on a parchment-lined baking sheet, making sure they are evenly spaced.
Place the baking sheet over indirect heat on the grill. Bake the tea cakes until set but still pale, 10 to 15 minutes. Remove from the grill and allow to cool. Additional garnishes can be added to the top of the tea cakes. I enjoy adding a sprinkle of allspice at the end.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72047,"Jicama Salad 1 serrano cl pepper, seeded and minced 1/2 cup cilantro, minced 2 tablespoons fresh lime juice 2 tablespoons seasoned rice vinegar 1/4 cup oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 2 cups fresh pineapple, cubed 1 medium jicama, peeled and cut into matchsticks 3 cups red leaf lettuce or frisee or arugula, rinsed and drained 1 avocado, peeled and cubed Instructions: Whisk together minced serrano, cilantro, lime juice, rice vinegar, oil, salt and pepper. Marinate pineapple chunks and jicama in lime ? cilantro vinaigrette for 30 minutes. Arrange lettuce on chilled salad plates. Remove pineapple and jicama from marinade and place on lettuce. Top with avocado. Drizzle vinaigrette over salad. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 72048,"Bbq-Glazed Chicken Nuggets 1/4 cup apple cider vinegar 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons chili powder 1/4 cup Worcestershire sauce 1 cup ketchup 1/4 cup molasses 1/4 cup packed dark brown sugar 1/4 cup honey 2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 (8-ounce) boneless chicken breasts, cut into large nugget- sized pieces 1/4 cup olive oil Instructions: Prepare the barbeque glaze. Pour apple cider vinegar into a small saucepan and whisk in garlic powder, onion powder and chili powder. Bring to a boil and add Worcestershire sauce, ketchup, molasses, dark brown sugar and honey. Lower heat to medium or medium low and allow to bubble and thicken. Preheat oven to 425 degrees F. In a plastic bag, shake together flour, salt and pepper and add chicken pieces in batches to coat. Place on a baking sheet (lined with heavy duty foil for easy cleanup) and drizzle olive oil over. Bake for about 15 minutes, and then coat each piece with some of the glaze and bake for 5 to 10 more minutes. You can do a second coat of glaze for the last 5 minutes, or serve any additional glaze on the side. ","[Zinfandel, Merlot, Malbec, Shiraz]" 72049,"Barbequed Mini-Meatballs 1/2 can evaporated milk 1 pound ground beef 1/2 pound ground pork 1 cup quick cooking oats 1 egg, slightly beaten 1/2 cup finely chopped onion 1 teaspoon salt 1 teaspoon fresh ground black pepper 1 teaspoon cayenne pepper 2 cups Neelys BBQ sauce, recipe follows 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Preheat oven to 350 degrees F. In a large bowl, combine first 9 ingredients. Mix well with hands. Shape into the size of walnuts and place in a single layer in a 13 by 9-inch pan. Pour Neelys BBQ sauce over meatballs and bake for 45 minutes. Remove and serve with toothpicks as an appetizer. In a large saucepan, combine all the ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 2 hours. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 72050,"Off-The-Vine Daiquiri 2 cups sugar 1 cup fresh thyme 3 cherry tomatoes 3 to 4 red flame grapes 1 3/4 ounces light rum, such as Flor de Cana 3/4 ounce lime juice Ice Lime wheel, for garnish Instructions: Combine the sugar, 2 cups water and the thyme in a saucepan. Simmer for 30 minutes. Strain and cool.
Muddle the cherry tomatoes and red flame grapes. Add the rum, lime juice and 3/4 ounce thyme simple syrup. Shake and serve on the rocks. Garnish with a lime wheel. ","[Riesling, Sauvignon Blanc, Pinot Grigio]" 72051,"Corn on the Cob with Cayenne and Lime 6 ears corn, husked and cleaned of silk 6 tablespoons unsalted butter 1 to 2 teaspoons cayenne pepper, or to taste Juice of 2 limes (about 2 tablespoons) 1 teaspoon salt Instructions: Bring a large pot of salted water to the boil. Add the corn and cook just 4 minutes, no longer. Meanwhile, melt the butter with the cayenne. Add the lime juice and salt. Drain the corn, brush generously with the flavored butter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 72052,"Olive Loaf Vegetable oil spray 17 ounces all-purpose flour, approximately 3 1/2 cups 3 teaspoons baking powder 12 ounces pitted, roughly chopped mixed olives, approximately 2 cups 1/3 cup store bought or homemade Tapenade, recipe follows 2 large eggs, beaten 1/2 cup olive oil 1 cup whole milk 1 tablespoon honey 1 1/4 teaspoons kosher salt Instructions: Preheat the oven to 375 degrees F. Spray a standard nonstick loaf pan with vegetable spray, line with parchment paper, and set aside. Place flour and the baking powder in the bowl of a food processor and pulse for 5 seconds. Pour the dry ingredients into a large mixing bowl. Stir in the olives and tapenade. Whisk together the eggs, olive oil, milk, honey and salt. Add this mixture to the dry ingredients and stir to combine; do not mix until smooth. Pour the mixture into the prepared loaf pan and place in the oven. Bake for 75 to 80 minutes, until the internal temperature is 210 degrees F, or a toothpick inserted into the middle comes out clean. Remove the loaf from the pan and allow to cool on a rack before serving. Tapenade: 1/2 pound pitted mixed olives 2 anchovy fillets, rinsed 1 small clove garlic, minced 2 tablespoons capers 2 to 3 fresh basil leaves 1 tablespoon freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve. Yield: approximately 1 to 1 1/2 cups ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 72053,"Corn Crepes with BBQ Duck Confit 2 tablespoons canola or olive oil, plus more for greasing pan 1/2 cup fresh or frozen corn kernels, thawed 1/4 teaspoon kosher salt, plus more for seasoning 1/2 cup small diced, cored and seeded red bell pepper 1/4 cup thinly sliced scallions, white and green parts 1 to 2 cloves garlic, sliced 1/2 cup whole milk 2 large eggs 1/2 cup all-purpose flour 2 tablespoons oil BBQ Sauce, recipe follows 1 leg Duck Confit, recipe follows Sour cream, for garnish Cilantro leaves, for garnish 1 tablespoon blended oil 1 small yellow onion, minced 1 jalapeno, seeds and ribs included, sliced
Kosher salt 1 1/2 tablespoons coriander seeds, toasted 1/2 tablespoon chipotle powder 1/2 cup packed dark brown sugar 1/2 cup sherry vinegar 1 cup strong coffee 1 cup ketchup 8 duck legs and thighs 3 tablespoons kosher salt 1 teaspoon sugar 1 tablespoon coriander seeds, toasted and crushed 1 teaspoon ground cinnamon 1 teaspoon smoked sweet paprika 4 garlic cloves, minced 1 minced shallot 4 bay leaves, crumbled 1 quart (4 cups) duck fat, melted Instructions: Heat the oil in a saute pan over medium heat. Add the corn, season with a little salt, and allow to sweat. Stir in the bell pepper, scallions, and garlic and continue to sweat for 2 to 3 minutes. Transfer the softened vegetables to the bowl of a food processor. Add the milk, eggs, flour, oil, and 1/4 teaspoon salt to the food processor and pulse until smooth. Let rest for 30 minutes, and if possible, cover and refrigerate for 2 to 4 hours.
Meanwhile, add about 1 cup of BBQ Sauce to a small saucepan and warm it over medium-low heat. Remove the meat from the duck leg by using a fork to shred it away from the bone, keeping the pieces chunky. Add the shredded duck meat to the BBQ Sauce and heat through. Once ready to make the crepes, lightly coat a 7 or 8-inch saute pan over medium heat with a little bit of oil or duck fat. Ladle in about 2 tablespoons of batter and swirl to coat the bottom of the pan. Cook it until it's slightly browned. Flip the crepe and continue cooking for another minute until it's just cooked through. Transfer the crepe to a plate and repeat with the remaining batter, stacking them on top of the other. You should have 4 to 6 crepes. To serve, put a crepe flat on a plate. Top with a couple spoonfuls of BBQ duck confit. Roll the crepe and garnish with a dollop of sour cream and a couple cilantro leaves. Drizzle with some remaining BBQ sauce. Repeat with the remaining ingredients. BBQ Sauce directions: Add the oil to a small saucepan over medium-low heat. When the oil is hot, add the onion and jalapeno with a good pinch of salt, sweating until translucent, about 2 minutes. Add the coriander, chipotle powder, brown sugar, vinegar, coffee, and ketchup. Stir to combine, then reduce the heat and simmer for 10 minutes. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month.
Duck Confit directions: Rinse the duck legs and thighs and pat dry. Add them to a 2-gallon resealable plastic bag.
Mix together the salt, sugar, coriander, cinnamon, paprika, garlic, shallot, and bay leaves in a small bowl. Add the mixture to the duck pieces and coating them well. Close the bag and refrigerate for 24 to 48 hours, flipping it once a day.
Preheat the oven to 200 degrees F. Remove the legs and thighs from the bag, rinse thoroughly, and pat dry. Put them in a 4-quart Dutch oven or other suitable pot and cover them with the fat. Put the pot in the oven and cook for 8 to 10 hours.
Remove the pot from the oven and allow the duck to cool in the fat. Refrigerate in the fat until ready to use, at least 1 month.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72054,"Grilled Eggplant Chickpea Wraps 1 small clove garlic 2 teaspoons fresh lemon juice 3/4 cup Greek yogurt Kosher salt One 15.5-ounce can chickpeas, rinsed, drained and patted dry 1 medium eggplant, sliced into 3/4-inch thick rounds (about 14 ounces) 3 tablespoons olive oil Four 10-inch soft tortillas 4 teaspoons dried oregano 1 ripe medium tomato, diced (about 8 ounces) 2 small Persian cucumbers, quartered lengthwise and thinly sliced (about 4 ounces) 1/2 small heart romaine, thinly sliced (about 1 cup) Instructions: Heat the grill or grill pan over medium-high heat. Grate the garlic into a medium bowl and pour the lemon juice over. Let stand about 2 minutes. Whisk in the yogurt, 2 tablespoons water and 1/2 teaspoon salt. Put the chickpeas in a large bowl. Stir in 1/4 cup of the yogurt sauce and set aside. Brush the eggplant slices generously with olive oil on one side and season with salt. Grill oiled-side down until charred, rotating once to char more of the surface, 2 minutes total. Brush oil on the top, sprinkle with salt, flip, and grill until charred and very tender, another 1 to 2 minutes. Transfer the eggplant to a cutting board, chop roughly, and then stir gently into the chickpea mixture. Taste the mixture and season with salt, if needed. To make the wraps, spread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of the oregano. Form about 1 scant cup of the chickpea mixture into a log across the wrap about 3 inches from the bottom, leaving a 1-inch border on each side. Top with some chopped tomatoes and a little salt, then add some cucumber and lettuce. Fold the sides of the wrap over the ends of the chickpea mixture, then roll up tightly from the bottom. Repeat for the remaining tortillas and filling. Cut each in half on the bias, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 72055,"Broiled Salmon with AB's Spice Pomade 1/3 cup canola oil, plus 2 teaspoons for sheet pan 1 side of salmon (approximately 3 pounds), pin bones removed 1 1/2 teaspoons kosher salt 1 teaspoon fresh ground black pepper 1 tablespoon whole coriander, toasted 1 tablespoon whole fennel seed, toasted 1 teaspoon whole cumin seed, toasted 1 whole star anise pod 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper Instructions: Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside. Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary. Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes. Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will a rise a little as carry-over cooking occurs.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72056,"Rainbow Cookies Cooking spray 8 ounces almond paste, broken up 2 sticks unsalted butter, at room temperature 1 cup sugar 1/4 teaspoon salt 4 large eggs, separated, at room temperature 1 teaspoon pure vanilla extract Finely grated zest of 1 lemon 2 cups all-purpose flour 1 teaspoon red food coloring 12 drops green food coloring 1 cup seedless raspberry jam 4 ounces semisweet chocolate, chopped Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Coat three 9-by-13-inch baking pans with cooking spray, line the bottoms with parchment paper and coat with more cooking spray. Beat the almond paste, butter, sugar and salt in a large bowl with a mixer on high speed until fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the egg yolks, vanilla and lemon zest, then reduce the mixer speed to low and mix in the flour (the batter will be thick). Beat the egg whites in a separate large bowl with a mixer on low speed; increase the speed to high and beat until stiff peaks form. Fold the egg whites into the batter in three batches. Divide the batter evenly among 3 bowls. Mix the red food coloring into one and the green into another, leaving the third plain. Pour one color batter into each pan; spread into a thin layer with an offset spatula. Bake, switching the pans halfway through, until just firm, 14 to 16 minutes. Transfer to racks and let cool completely in the pans. Remove the green layer to a cutting board; discard the parchment. Top with 1/2 cup jam, the plain layer, the remaining 1/2 cup jam and the red layer. Wrap the stack in plastic wrap. Top with a baking sheet and place a few heavy cans on top. Refrigerate at least 4 hours or overnight. Make the glaze: Microwave the chocolate, stirring every 30 seconds, until smooth. Unwrap the stack and spread the chocolate on top using an offset spatula. Refrigerate until set, about 10 minutes. Cut into small squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72057,"Seared Scallops with a Corn, Bacon and Avocado Relish Salt and freshly ground black pepper Vegetable oil, for oiling pan 16 dry sea scallops 2 avocados 12 strips bacon, cooked and chopped 1 lemon, halved 4 ears corn, shucked 1 medium onion 1 red bell pepper 2 tablespoons chopped fresh parsley Instructions: Take a small bowl and place it upside-down inside a large bowl. (This will provide a small stand for your corn, making it easier to remove the kernels, and the large bowl will catch them as the fall, avoiding a mess.) Using a knife, remove the kernels from the corn, letting them fall into the bowl.
Dice the onion and red bell pepper and add them to the bowl with the corn. Add 1 tablespoon of the chopped parsley and season with salt and pepper. Mix to evenly distribute the ingredients.
Set a pan over medium heat and add some oil. Add the corn mixture to the pan and cook until the onions begin to soften, tossing occasionally, about 5 minutes. Remove from the heat and let cool.
Sprinkle the sea scallops with salt and pepper. Set a pan over medium-high heat and add some oil. Add the scallops and sear until golden in color, about 1 minute on each side. Remove from the heat and let rest.
Dice the avocados and add them to the corn relish along with the chopped bacon. Season with salt and pepper and mix together.
Evenly distribute the relish among 4 plates and top each with 4 scallops. Garnish with the remaining 1 tablespoon parsley and a squeeze of lemon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72058,"Pineapple-Rum Mustard 2 tablespoons yellow mustard seeds 1 tablespoons brown mustard seeds 1 1/2 tablespoon mustard powder 1/4 cup crushed fresh pineapple 1 teaspoon stripped fresh thyme Salt and a small pinch dried Scotch Bonnet cl, or to taste 2 teaspoon demerara sugar 6 tablespoon dark rum (the amount will vary depending on the thickness desired) Instructions: Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72059,"Halloween Jell-O Shots One 1/4-ounce packet unflavored powdered gelatin Nonstick cooking spray 3/4 cup sweetened condensed milk 1 1/2 cups vodka One 6-ounce box orange-flavored gelatin, such as Jell-O 2 cups boiling water One 6-ounce box lemon-flavored gelatin, such as Jell-O 1/2 cup heavy whipping cream 1 teaspoon sugar 3 tablespoons orange and black Halloween sprinkles Instructions: Bring 3 cups water to a boil in a medium saucepan over high heat. Lower the heat to a simmer. Have ready a medium heatproof bowl that can fit over the saucepan without touching the water. Combine the unflavored gelatin with 1/2 cup cold water in the bowl and stir frequently until all the gelatin is moistened and becomes a thick paste, about 5 minutes. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray. Set aside. Place the bowl of bloomed gelatin over the simmering water to gently melt, stirring occasionally, until no lumps remain, about 30 seconds. Remove from the simmering water and stir in 1/2 cup plus 2 tablespoons of the condensed milk until smooth. If there are lumps, place the bowl over the simmering water and stir occasionally until smooth. Stir in 1/2 cup of the vodka, then pour into the prepared baking dish and refrigerate until just set and sticky when touched, about 30 minutes. Whisk the orange-flavored gelatin with 1 cup of the boiling water in another medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, 1/2 cup of the remaining vodka and 1 tablespoon of the condensed milk until well combined. Skim the bubbles from the surface with a spoon (see Cook\u2019s Note for an alternative method). Let cool at room temperature until the white layer in the baking dish is set (see Cook\u2019s Note). Pour the orange gelatin mixture over the white layer and refrigerate until just set and sticky when touched, about 30 minutes. Whisk the lemon-flavored gelatin with the remaining 1 cup boiling water in a third medium heatproof bowl until well dissolved, about 2 minutes. Whisk in 1/2 cup cold water, the remaining 1/2 cup vodka and 1 tablespoon condensed milk until well combined. Skim the bubbles from the surface with a spoon. Let cool at room temperature until the orange layer in the baking dish is set. Pour the lemon gelatin mixture over the orange layer and refrigerate until firmly set, at least 90 minutes, up to overnight (see Cook\u2019s Note). Lightly grease a plastic cutting board or baking sheet with nonstick cooking spray. Run a thin knife or offset spatula around the outside of the layered gelatin and invert onto the prepared cutting board. Trim the edges for neat corners and cut the gelatin into 40 equal pieces. Transfer to a serving platter. Whip the heavy cream and sugar with a handheld mixer or whisk in a large bowl until firm peaks form. Transfer to a piping bag fitted with a large star tip. Close the top of the bag and refrigerate until ready to serve. Pipe a small star on top of each Jell-O shot and sprinkle with the sprinkles. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72060,"Strawberry Poke Cake 2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 1/4 cups buttermilk, well shaken 2 teaspoons pure vanilla extract 2 cups sugar 3 large eggs, at room temperature, lightly beaten One 3-ounce box strawberry gelatin 2 pounds strawberries 3 tablespoons sugar 2 cups heavy cream, cold 1 tablespoon sugar 2 teaspoons pure vanilla extract Instructions: For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside. Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan. Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake. Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator. For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour. For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 72061,"French Toast Bread Pudding 1 challah loaf, sliced 3/4-inch thick 8 extra-large eggs 5 cups half-and-half or milk 3 tablespoons honey 1 tablespoon grated orange zest 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Confectioners' sugar and pure maple syrup, for serving Instructions: Preheat the oven to 350 degrees.
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side. ","[Chardonnay, Riesling, Moscato, Cava]" 72062,"Broccoli Souffle 2 (10-ounce) packages frozen chopped broccoli 1/4 cup butter 1/4 cup flour 2 cups milk 1/2 cup grated Parmesan cheese 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon grated nutmeg 6 egg yolks beaten 1/4 teaspoon cream of tartar 8 egg whites beaten stiff Instructions: Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites. Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72063,"Remojon Granadino / Granadian Cod and Orange Salad with Black Olives 1 pound potatoes Salt 8 ounces fresh cod fillet, center-cut, skinless 3 large or 4 medium, tart, sweet oranges 1 medium white onion, finely chopped 2 small tomatoes, blanched and peeled 1/4 cup black olives, chopped (a bitter, oily, wrinkled variety) 1/2 cup extra-virgin olive oil 1 to 2 tablespoons white wine vinegar 1 tablespoon ground Espelette pepper (you can substitute ground cayenne pepper if Espelette pepper is not available) 1 pomegranate, seeds removed Instructions: Boil the potatoes with their skin on. Remove the potatoes from the heat after 15 to 20 minutes, or when ready (for this salad, the potatoes should be almost fully cooked through but still very slightly undercooked in the center). Cool. Then, peel and cut into small dice.
Lightly salt and sear the cod on all sides in a hot pan until you get a nice toasted brown crust on all sides, and it just cooks through (approximately 2 minutes on each side).Then flake the cod and set aside.
Peel the oranges, remove the segments (without the membranes), reserve 16 segments whole and roughly chop the rest into chunky pieces.
Finely chop the onion.
Remove the seeds from the tomatoes and chop them as finely as possible.
In a bowl, combine the diced potatoes, flaked cod, chopped onion, chopped orange pieces and chopped tomatoes. Dress the ingredients right in the bowl, with the chopped olives, olive oil, white wine vinegar, Espelette pepper and 1 to 1 1/2 teaspoons salt, or to taste. Fold together the ingredients to incorporate all the flavors well and chill for at least an hour.
To serve, place individual cylinder molds in the center of each plate. Lightly pack the cod salad into molds. Place 4 reserved whole orange segments on top of each cod salad and tumble over about a dozen pomegranate seeds. Unmold the salads and serve chilled. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 72064,"Burnt Pasta 2 tablespoons butter 2 beef bouillon cubes, crushed 8 ounces uncooked angel hair pasta 1 tablespoon diced onion Instructions: Heat a frying pan over medium-high heat. Melt the butter in the pan until it begins to get frothy, about 2 minutes, and then add the crushed bouillon cubes and mix together until the butter is browned slightly. Add the dry pasta and toss to coat until crisp and brown, about 3 minutes. Add the diced onion and toss, about 2 minutes. Remove the pan from the heat and add just enough water (about 2 cups) to cover the pasta in the pan. Place the pan back over low heat and cover. Cook until the water is absorbed, 2 to 3 minutes. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 72065,"Savory Crostata 2 tablespoons extra-virgin olive oil 2 large onions, peeled, halved and thinly sliced Kosher salt and freshly ground black pepper 2 teaspoons balsamic vinegar
1 tablespoon fresh oregano leaves, chopped
1/2 cup whole-milk ricotta
1 sheet frozen puff pastry, thawed, trimmed to fit a 10-inch pan
1/4 cup baby arugula
1/2 teaspoon lemon juice
5 cherry tomatoes, halved
Instructions: Preheat the oven to 375 degrees F. Heat an oven-proof 10-inch nonstick skillet over medium-high heat. Add the olive oil and onions and reduce the heat to medium. Cook, stirring often, until the onions are a dark golden-brown, about 15 minutes. Season with 1/2 teaspoon kosher salt. Stir in the balsamic and sprinkle the oregano over the top. Turn off the heat and spread the onions evenly over the bottom of the pan, using a rubber spatula. Place the ricotta in a small bowl. Season with 1/8 teaspoon each kosher salt and black pepper. Dollop the ricotta over the onions in 8 to 10 places. Using a fork, prick the puff pasty a few times evenly. Place the puff pastry over the top of the filling, pressing down gently to make sure the dough is touching the ricotta and onions. Bake until the pastry is puffed and golden brown, 35 to 40 minutes. Remove from the oven and cover with a plate slightly larger than the skillet. Invert the crostata onto the plate, replacing any onions that may have stuck to the pan. Set aside to cool slightly. Meanwhile, in a small bowl, dress the arugula with the lemon juice. Sprinkle the arugula over the cooled crostata and nestle the tomatoes into the onions. Slice into wedges or squares and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72066,"Colorful Coleslaw 1/2 head green cabbage, sliced thin 1/2 head purple cabbage, sliced thin
3 mini sweet peppers (in two different colors), thinly sliced
2 whole carrots shredded
1/2 cup mayonnaise
1/2 cup whole milk
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon salt
Couple dashes hot sauce
2 cups fresh cilantro leaves Instructions: Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 72067,"Venison Stew 3 tablespoons olive oil 2 pounds venison stew meat, cut into 1-inch cubes 1/4 cup all-purpose flour Essence, recipe follows 2 cups chopped onions 1 cup chopped celery 1 cup chopped carrots 1 tablespoon chopped garlic 1 cup chopped tomatoes, peeled and seeded 1 tablespoon chopped fresh basil leaves 1 tablespoon chopped fresh thyme leaves 2 bay leaves 1 cup red wine 4 cups brown stock Salt and black pepper Crusty bread 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock. Remove the stew from the oven and serve in shallow bowls with crusty bread. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 72068,"Banana and Pecan Pancakes with Maple Butter 2 cups buttermilk 3 eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 pinch salt 4 tablespoons sugar 1/2 cup pecans, toasted and finely ground (not chopped) 1/2 stick unsalted butter, melted 3 bananas, peeled and sliced in 1/4-inch circles Maple Butter, recipe follows Confectioners' sugar, to garnish Candied Pecans, to garnish 2 sticks unsalted butter, softened 1/4 cup pure maple syrup 2 tablespoons honey Instructions: Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans. In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72069,"Poppy Cocktail Ice cubes 1 part gin-based drink (recommended: Pimm's) 1 part pomegranate juice 1/2 part citrus vodka Splash lemon-lime soda Lemon wheel, for garnish Instructions: Combine all ingredients in a pitcher full of ice. Serve in a rocks glass with ice and a lemon wheel to garnish.; ","[Gin, Citrus Vodka, Lemon-Lime Soda]" 72070,"My Grandma's Braised Cabbage 2 tablespoons butter 1 yellow onion, sliced with the grain 1/2 head large or 1 small red cabbage, quartered, thinly sliced (core removed) 1 tart apple, peeled and grated 1 tablespoon brown sugar 1/4 cup red wine 1/4 cup apple cider vinegar, plus a splash 1/4 cup water Salt and freshly ground pepper Instructions: In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage. Add a small splash of cider vinegar just before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 72071,"Eat-Your-Veggies Italian Meatballs 2 cups frozen chopped collards 1 pound lean ground beef 1/2 cup black beans, drained and mashed 1 teaspoon Italian seasoning 2 cloves garlic, minced 1 large egg Kosher salt and freshly ground black pepper 1 pound spaghetti, cooked 2 cups jarred marinara, warmed Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment and coat with cooking spray. Cook the frozen collards in a large bowl in the microwave according to package instructions. Let cool slightly. Add the beef, black beans, Italian seasoning, garlic, egg, 1/2 teaspoon salt and a few grinds of pepper to the collard greens. Mix with your hands until just combined. Mix with your hands until just combined. Scoop mounds of the meat mixture (about 2 tablespoons each) onto the prepared baking sheet. With damp hands, roll the mounds into balls and space them evenly apart on the baking sheet. Bake until completely cooked through, 12 to 14 minutes. Serve the meatballs with warm pasta and sauce.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 72072,"Creamy Potato and Prosciutto Salad For the salad: 1 tablespoon extra-virgin olive oil 4 ounces sliced prosciutto 2 pounds baby tricolor or red bliss potatoes, quartered Kosher salt For the dressing: 1 cup mayonnaise 2 scallions, finely chopped 1 teaspoon sugar 1/2 teaspoon sweet paprika 1/4 cup stone-ground mustard 2 teaspoons apple cider vinegar Kosher salt and freshly ground pepper Instructions: Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside. Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes. Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper. Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72073,"Charbroiled Oysters 2 pounds butter, softened 1/2 cup finely chopped fresh garlic 1 tablespoon black pepper 1 teaspoon dried oregano 6 dozen oysters on the half shell 1 cup grated mixed Parmesan and Romano 3 tablespoons chopped fresh parsley Hot French bread, for serving Instructions: Mix the butter with the garlic, pepper and oregano.
Heat a gas or charcoal grill and put oysters on the half shell right over the hottest part. Spoon the seasoned butter over the oysters enough so that some of it will overflow into the fire and flame up a bit.
The oysters are ready when they puff up and get curly on the sides, about 5 minutes. Sprinkle the grated Parmesan and Romano and the parsley on top. Serve on the shells immediately with hot French bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72074,"Mashed Potatoes with Horseradish 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces 1 teaspoon kosher salt, plus more to taste 3/4 cup whole milk 1/4 cup unsalted butter 4 teaspoons prepared horseradish (not beet colored) Freshly ground black pepper Instructions: In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste. Serve immediately.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 72075,"White Chocolate and Peanut Butter Sweet and Saltine Nonstick cooking spray, for the pans 30 to 40 saltine crackers
2 sticks (1 cup) unsalted butter
1 cup light brown sugar
1/2 cup creamy peanut butter
8 ounces white melting wafers
Instructions: Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly roll pans with aluminum foil, then spray with nonstick spray and arrange the saltines salt-side down in a single layer. Melt the butter and brown sugar together in a medium saucepan and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the peanut butter in a microwave-safe bowl and microwave just until slightly loosened, about 20 seconds. Drizzle evenly over the caramel and spread with a small offset spatula. Bake, watching carefully, until just bubbly, 3 to 5 minutes. Put the melting wafers in a microwave-safe bowl and melt according to package directions. Spoon dollops over the peanut butter caramel and smooth evenly with an offset spatula. Transfer the pan to the fridge or freezer until completely cold, then break up into pieces. Store in an airtight container at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 72076,"Homemade Truffles with a Kick 1/2 cup heavy cream Mint or orange flavoring, optional 8 ounces chocolate, cut into small pieces 1/2 to 1 teaspoon cayenne pepper powder (to desired hotness) 2 pounds chopped chocolate, for coating Cocoa, ground nuts, powdered sugar, espresso beans, for garnishing, optional Instructions: Boil the cream and set aside to cool to lukewarm. Add the mint or orange flavoring, if using, and stir well. Melt the cut chocolate over a double boiler. Add the cayenne and mix well. Whisk the chocolate and cream together and cover. Refrigerate until mixture can be formed into small balls, about 45 minutes. Form small balls and place on a pan. Freeze the truffle balls until frozen, about 1 hour. After the truffle balls are frozen, melt the chopped chocolate over a double boiler, and put into a shallow baking pan. In small batches, so that they stay firm, roll the truffle balls in melted chocolate for about 5 seconds each. Shake off excess chocolate and place on a lined baking sheet, sprinkle with garnish if using. Put the finished truffles in the refrigerator. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 72077,"Peas Portuguesa 2 tablespoons unsalted butter 1 medium white onion, finely chopped 1 cup chicken broth, preferably homemade 3 (10 ounce) packages thoroughly defrosted petits pois or, if available, 4 pounds fresh peas, shelled and blanched 1/2 small bunch flat leaf parsley, leaves only, finely chopped 1/2 teaspoon sugar 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 ounces linguica sausage, or cooked, dry chorizo, sliced 1/4inch thick 6 large eggs, preferably free range 1/2 small bunch cilantro, leaves only, finely chopped Instructions: In a large shallow flameproof casserole, melt the butter over medium heat. Saute the onion for 8 to 10 minutes, until softened and golden. Add the broth, peas, parsley, cilantro, sugar, salt, and pepper. Overlap the sausage slices in a circle around the very outside edge of the dish. Bring to a boil, cover, and reduce the heat. Simmer for 5 minutes. Break 1 egg into a small saucer and, holding the saucer close to the pan, slide the egg on top of the peas. Repeat with the remaining eggs, grouping them in the center of the sausage ring but keeping them slightly apart from each other. Sprinkle the eggs with salt and pepper, cover the pan tightly, and cook for 3 to 4 minutes more, until the eggs are covered with an opaque film and the white are set, or continue cooking the eggs to your liking. Sprinkle the cilantro over the top and serve from the skillet with a large spoon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72078,"Clara's Gift 1 1/2 ounces vodka (recommended: Grey Goose) 1/2 ounce orange-flavored liquor (recommended: Cointreau) Pink Passion fruit juice, to taste Agave, to sweeten, optional Pink sugar, for garnish Candy cane, for garnish Instructions: Mix all ingredients well and pour over ice to chill. Strain into a martini glass. Garnish with pink rim sugar and candy cane. ","[Prosecco, Moscato, Sparkling Shiraz]" 72079,"Gaucho Steaks with Chimichurri Vinaigrette 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar
2 teaspoons chopped garlic
1/2 teaspoon dried red pepper flakes 1/3 cup fresh cilantro leaves, chopped 1/8 cup hoja sante leaves, chopped, optional 1/8 cup fresh oregano leaves, chopped Sea salt and fresh ground pepper 1/4 cup fresh parsley leaves, chopped 8 jalapeno chiles 20 cloves garlic 2 tablespoon extra-virgin olive oil Four 12-ounce steaks, about 1-inch thick Sea salt and freshly ground pepper Instructions: For the chimichurri vinaigrette: Mix the olive oil, vinegar, garlic, red pepper flakes, cilantro, hoja sante if using, oregano and salt and pepper to taste. Add the parsley just before serving. Makes about 3/4 cup.
For the steaks: Using tongs, roast the chiles over a stove top flame, rotating so the chiles blacken evenly on all sides, 3 to 5 minutes. (Alternatively, place on a pan under the broiler and broil a few minutes each side until blackened.) Place the chiles in a bowl and cover with plastic wrap. Let stand for 10 minutes. When cool enough to handle, peel the charred skin. Stem and seed the chiles and slice into thin strips. Set aside.
In the olive oil, slowly cook the garlic in a saucepan over medium heat, stirring occasionally, until the cloves are fragrant and have softened, about 10 minutes. When cool, cut into thin slices, or you can also leave whole.
Lay the steaks flat on a work surface. Make 3 incisions in each steak parallel to the work surface to create pockets. Stuff each with roasted chiles and garlic. Sprinkle generously with salt and pepper.
Grill the steaks over medium-high heat to the desired doneness, about 5 minutes on each side. Serve with the chimichurri vinaigrette. ","[Malbec, Tempranillo, Garnacha, Barbera]" 72080,"Guiltless Warm Flourless Chocolate Cake Cooking spray 6 ounces 70 percent dark chocolate 1 tablespoon orange zest 1 teaspoon vanilla extract 2 very ripe bananas 1/4 cup roasted sweet potato 1/4 cup honey 1 whole egg 3 egg whites Instructions: Preheat oven to 350 degrees F. Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside. Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted. Puree bananas, sweet potato and honey until smooth. Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well. Whip the egg whites until soft peak. Slowly fold egg whites into chocolate mixture. Spoon mix into ramekins, filling them almost to the top. Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 72081,"Chocolate Fondue 2 cups heavy cream 1 pound premium semisweet chocolate (recommended: Lindt or Callebaut) 1 tablespoon pure vanilla extract 1 tablespoon brandy Strawberries, bananas, pineapple, brownies, marshmallow, cookies, or any other dipping item of your choice Instructions: Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy. Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 72082,"Sausage Bread Brunch Sandwich 8 asparagus spears, trimmed and cut in thirds on the bias Olive oil, for drizzling Kosher salt and pepper 1/2 cup creme fraiche 1/4 cup chopped fresh chives 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley Juice of 1/2 lemon Kosher salt and pepper 8 slices leftover Grandma Kay's Sausage Bread, recipe follows 2 tablespoons canola oil 4 eggs 2 tablespoons olive oil, plus more for brushing 1 pound sweet Italian sausages, removed from casing 4 ounces pepperoni, cut into squares 4 ounces Genoa salami, thinly sliced and cut into squares 8 ounces shredded mozzarella 1 1/2 loaves frozen or fresh pizza dough, defrosted, such as Rhodes Instructions: For the asparagus: Preheat the oven to 400 degrees F. Place the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast the asparagus until tender but not brown, about 10 minutes. Set aside. For the citrus herb sauce: Whisk the creme fraiche, chives, mustard, parsley and lemon juice in a bowl until incorporated. Sprinkle with salt and pepper and reserve. For the sandwich build: Warm the Grandma Kay's Sausage Bread in a medium nonstick skillet over medium heat. Transfer the bread to a plate and place a couple of asparagus on top. Add the canola oil to the same skillet and fry the eggs sunny-side up, covering with a bowl to cook evenly. Place each egg on top of the asparagus and serve with a side of the citrus herb sauce. Give a bite to your grandma and hope she approves. Preheat the oven to 340 degrees F. Add the olive oil to a medium saute pan over medium-high heat and cook the sausages until brown, 12 to 15 minutes. Cool the sausage, transfer to a bowl with a slotted spoon and mix with the pepperoni and salami. Mix in the mozzarella with your hands. Roll out the dough into 2 long ovals. Slice the end pieces off the dough to save for later to make mini sausage breads. Brush the top and bottom of the dough with olive oil and divide the sausage mixture between the 2 loaves. Fold the dough over like a calzone and poke holes along the sides to release the steam with a fork. Bake until light brown on top, 20 to 25 minutes. Yield: Two 12-inch loaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72083,"Christmas Ornament Cake Pops with Mirror Glaze One 15.25-ounce box yellow cake mix (plus required ingredients) 1 1/4 cups white chocolate chips 3 tablespoons heavy cream 1/4 teaspoon orange extract 1/2 cup dried cranberries, finely chopped One 11-ounce bag white chocolate chips (about 2 cups) 3 tablespoons vegetable shortening or coconut oil Two 1/4-ounce packets unflavored gelatin 1 cup water 1 1/2 cups granulated sugar 2/3 cup sweetened condensed milk One 11-ounce bag white chocolate chips (about 2 cups) Green and red gel food coloring 36 mini peanut butter cups, such as Reese's Minis Edible gold pearl dust, such as Wilton Pearl Dust in gold Instructions: For the cake pops: Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely. Meanwhile, put the white chocolate and heavy cream in a small microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and add the orange extract; stir to combine.
When cool, crumble the cake finely into a large bowl and add the dried cranberries and orange-white chocolate ganache. Mix with a rubber spatula or your hands until the mixture is very well combined, completely moistened and holds together when pinched.
Using a 3/4-ounce scoop, scoop rounded mounds of the mixture and shape into balls and place on a baking sheet. You should have about 36 balls. Refrigerate until firm, about 30 minutes.
For the white chocolate shell: Put the white chocolate chips and vegetable shortening in a medium microwave-safe bowl. Microwave on high in 30 second intervals until melted and smooth, stirring halfway through, about 1 minute. (You can also use a double boiler.) Carefully remove from the microwave and stir once more to make sure no lumps remain.
Dip the tip of a lollipop stick into the chocolate shell and stick halfway into a cake ball. Dip the entire cake ball in the chocolate shell, letting any excess drip off, then press the stick into the Styrofoam block to stand upright. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled and set, about 1 hour.
For the mirror glaze: Sprinkle the gelatin over 1/4 cup water in a small bowl; stir and set aside 5 minutes. Combine the remaining 3/4 cup water in a small saucepan with the granulated sugar and sweetened condensed milk. Bring to a simmer over medium-high heat until the sugar has dissolved, about 3 minutes. Remove from the heat, then add the gelatin mixture and stir to dissolve.
Put the white chocolate chips in a large bowl and set a fine-mesh strainer on top. Pour the gelatin mixture through the strainer to catch any small lumps; remove the strainer. Let stand 5 minutes for the chocolate to soften, then stir with a rubber spatula until smooth. Tint with food coloring (divide the glaze in half if you are using more than 1 color), then let sit, stirring occasionally, until thickened and a thermometer registers 90 degrees F. Transfer to a tall, wide glass container (such as a wide-mouth mason jar) for easy dipping. Working one at a time, dip the cake pops into the mirror glaze to completely coat letting any excess drip off. Return to the foam board (it may continue to drip for a minute or two). Transfer to the refrigerator to set completely, about 1 hour. (Even after setting, mirror glaze stays sticky, so make sure to space the pops apart). Using a small, clean art brush, dust the peanut butter cups with edible gold pearl dust, then place one on top of each cake pop \ornament\ (see Cook's Note). Keep chilled until ready to serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72084,"Pistachio Melbas Unsalted butter, softened, for greasing pan 1 1/2 cups all-purpose flour, plus more for the pan 1/4 teaspoon fine salt 1 cup sugar Finely grated zest of 2 lemons (about 1 tablespoon, packed) Finely grated zest of 1 orange (about 2 teaspoons, packed) 4 large eggs 1 cup whole raw peeled pistachios Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Brush a 9 by 5-inch loaf pan with butter and dust it with flour. Whisk the flour and salt together in a bowl. In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula. Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour. Wrap the loaf in plastic and freeze until firm, about 30 minutes. Preheat the oven to 300 degrees F. Slice the chilled loaf as thin as you can -- 6 to 8 slices to the inch. (It helps to mark the loaf lightly with a serrated knife every half-inch and use that as a guide.) Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care -- the cookies can go from pale to dark brown quickly.) Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72085,"Lightened-Up Spinach and Artichoke Macaroni and Cheese 8 ounces whole-wheat elbow pasta 2 tablespoons unsalted butter 2 medium shallots, finely chopped (about 1/3 cup) 3 cloves garlic, finely minced 3 tablespoons all-purpose flour 1/2 cup skim milk 1/3 cup reduced-fat sour cream 1 cup lightly packed shredded part-skim mozzarella 2/3 cup lightly packed shredded low-fat Swiss cheese 1/4 cup lightly packed grated Parmesan One 6-ounce bag baby spinach (about 6 heaping cups) One 9-ounce box frozen artichoke hearts, thawed and roughly chopped Kosher salt and freshly ground black pepper Instructions: Special equipment: a broiler-safe 2-quart baking dish Position an oven rack at the center of the oven, and preheat the broiler. Bring a large pot of water to a boil and cook the pasta according to the package instructions. Reserve 3/4 cup of the pasta water; strain the pasta. Wipe out the pot. Add the butter, and melt over medium heat. Add the shallots, and cook, stirring occasionally, until soft, 2 to 4 minutes. Add the garlic, and cook, stirring, until soft, about 2 minutes. Add the flour, and whisk constantly until it begins to toast, about 2 minutes. (The flour will form a thick paste, but that's okay; just keep it moving in the pot.) Whisk in the milk and the reserved pasta water, and whisk constantly until the mixture is thick like gravy, 3 to 5 minutes. Whisk in the sour cream, 2/3 cup of the mozzarella, the Swiss cheese and 1 tablespoon of the Parmesan. Once the cheeses have melted, add the spinach, and cook until just wilted, about 1 minute. Stir in the artichoke hearts, pasta, 1 teaspoon salt and 1/4 teaspoon pepper. Transfer to a broiler-safe 2-quart baking dish. Stir together the remaining 1/3 cup mozzarella and 3 tablespoons Parmesan in a small bowl. Sprinkle over the pasta. Broil until golden and bubbly, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72086,"Karniyarik 6 Italian eggplants (about 8 ounces each/3 pounds total) Kosher salt Nonstick cooking spray, for the foil 3 tablespoons olive oil 2 onions, finely diced 4 cloves garlic, minced 8 ounces ground beef 2 Anaheim peppers or 1 large bell pepper, chopped 1 large tomato, seeded and diced 1/2 teaspoon Aleppo pepper 1/4 teaspoon ground black pepper 3 tablespoons tomato paste Chopped fresh parsley, for serving Instructions: Peel the eggplant skins in stripes, then cut a lengthwise slit down the middle of each eggplant without going all the way through, 1 to 1 1/2 inches deep. Fill a 9-by-13-inch casserole dish with water and mix in 1 tablespoon salt. Add the eggplants to the water and let soak, rotating them occasionally, for 30 minutes. Preheat the oven to 400 degrees F; line a baking sheet with aluminum foil and coat it with cooking spray. Remove the eggplants from the water, gently squeeze to get rid of excess water and pat them dry. Rinse and dry the casserole dish; reserve for later. Place the eggplants on the prepared baking sheet and brush with 1 tablespoon of the olive oil. Bake until they are cooked and tender but not falling apart, 35 to 45 minutes. Remove the eggplants and lower the oven temperature to 350 degrees F. Meanwhile, to make the filling, heat the remaining 2 tablespoons olive oil in a large pan over medium-high heat. Add the onions and cook until golden, about 8 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes more. Add the ground beef, breaking it up with a spatula, and cook until browned, about 10 minutes. Add the Anaheim peppers and tomato and toss to combine. Mix in the Aleppo pepper, black pepper, 1 tablespoon of the tomato paste and 1 teaspoon salt. Continue to cook, stirring occasionally, until the tomatoes have broken down and the mixture is saucy, about another 10 minutes. Remove from the heat. Transfer the eggplants to the reserved casserole dish. Open up each slit by pushing against the sides of it with a spoon, making sure the eggplant is still intact on the bottom. Spoon the filling into each eggplant. Mix the remaining 2 tablespoons tomato paste with 1 1/2 cups hot water and 1 teaspoon salt in a measuring cup or bowl. Spoon the sauce over the eggplants and into the casserole dish. Bake until heated through and lightly browned on top, about 30 minutes. Top with parsley right before serving. ","[Barolo, Garnacha, Tempranillo, Pinot Noir]" 72087,"Warm Farro Salad with Roasted Butternut Squash and Spiced Cranberry Vinaigrette 3 tablespoons brown butter (infused with a cinnamon stick during browning), melted 1 butternut squash, peeled, seeded and diced 2 cups farro Salt Extra-virgin olive oil Freshly ground black pepper 3 cups fresh cranberries 2 cups brown sugar 2 tablespoons cider vinegar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 2 oranges, zested and juiced 1 bunch fresh mint, picked, washed and lightly torn 2 cups fresh arugula 1 cup crumbled French feta Instructions: Toss the brown butter with the butternut squash. Roast the squash in a 425 degree F oven until just tender and brown on the edges, 10 to 15 minutes. Meanwhile, cook the farro in boiling, salted water, until just tender (a slight chewiness is desirable in farro), about 10 minutes. Drain the farro, toss with olive oil and season lightly with salt and pepper. Set aside.
Combine the cranberries, brown sugar, vinegar, cinnamon, allspice and orange zest and juice in a saucepan. Cook over medium heat until the cranberries are bursting and their juices have slightly thickened, about 15 minutes.
When you are ready to serve the salad, place the farro in a large serving platter, scatter the roasted squash, mint, arugula and feta over top. Drizzle with the cranberry vinaigrette and some olive oil. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 72088,"Coconut Oil Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon fine salt 3/4 cup virgin coconut oil 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips Instructions: Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72089,"Dark Chocolate Cherry Candies 1 2/3 cups (10-oz. pkg.) NESTLE? TOLL HOUSE? Dark Chocolate Morsels 2 cups broken pretzel twists or sticks 1 pkg. (6 oz.) or 1 1/4 cups dried cherries, coarsely chopped 1 cup toasted almond slivers or slices Instructions: LINE baking sheets with wax paper. MICROWAVE chocolate in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in pretzels, cherries and almonds until well coated. Drop by rounded tablespoon onto prepared trays. Refrigerate for 20 minutes. Store in airtight container at room temperature. NOTE: Coarsely chopped dried apricots or sweetened dry cranberries can be substituted for the dried cherries. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 72090,"Grilled Whole Red Snapper 2-pound whole red snapper, cleaned and scaled 2 tablespoons olive oil Juice of one lemon 2 teaspoons dried oregano 2 cloves garlic, minced 1 tablespoon parsley, chopped Lemon wedges for garnish Instructions: Mix all ingredients and brush on both exterior and cavity of fish. Place on a hot grill and cook for 4 to 5 minutes a side or until done. Debone and sprinkle parsley on filets. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72091,"Easy Queso 2 cups shredded Mexican blend cheese 1/2 cup salsa
1/4 cup pilsner beer
4 ounces cream cheese, at room temperature
Instructions: Add the cheese, salsa, beer and cream cheese to a large microwave-safe bowl and mix until combined. Microwave on high until the cheese is melted and the mixture is smooth and combined, 2 to 4 minutes. Stir once more before serving. ","[Chardonnay, Riesling, Sauvignon Blanc]" 72092,"Fruit and Spice Bake 1/4 teaspoon each ground cardamom and cinnamon 1/8 teaspoon each ground cloves, coriander and ginger 1/4 cup honey 4 tablespoons melted butter 2 tablespoons rum 1/2 ripe pineapple, cored and cut into 1-inch cubes 2 peaches, blanched, peeled, pitted and quartered 2 pears, peeled, cored and quartered Mint or vanilla ice cream, optional Fresh mint leaves, optional Instructions: Preheat the oven to 325 degrees. Combine the spices with the honey, butter and rum. Arrange the pineapple, peaches and pears in a 9-inch round pyrex baking pan. Drizzle spice mixture over the top and bake for 1 hour (bake while your family or guests are having dinner.) Serve warm with ice cream; garnish with mint. ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 72093,"Pumpkin Granola and Orange-Cranberry Jam with Maple Yogurt Parfaits 2 1/2 cups rolled oats 1/3 cup pumpkin seeds 1/3 cup chopped pecans, almonds or walnuts 1/3 cup pumpkin puree 1/3 cup light brown muscovado sugar 1/4 cup maple syrup 1 tablespoon canola oil 2 teaspoons pumpkin pie spice 1/2 teaspoon vanilla extract 1/2 cup dried cranberries, optional Zest of 1 orange, grated 1 cup orange juice 1 cup sugar One 12-ounce bag fresh cranberries 2 1/4 cups Greek yogurt 1/4 cup grade B pure maple syrup 1/4 cup Pumpkin Spice Syrup, recipe follows, optional 1/3 cup pumpkin puree 1 tablespoon pumpkin pie spice 1 cup granulated sugar 1/2 cup light brown sugar 1 teaspoon vanilla extract Instructions: Special equipment: 4 parfait glasses For the pumpkin granola: Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside. Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract. Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week. For the orange cranberry jam: Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat. Cook until the sugar has melted. Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks. For the maple yogurt: Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you'd like it sweeter. Chill. To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses. Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola. Drizzle over some Pumpkin Spice Syrup, if using. Serve. Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes. Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes. Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes. Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72094,"Caramel Apple Pastries Crisco? Butter Flavor No-Stick Cooking Spray 3 large baking apples, such as Granny Smith, peeled, cored, and finely chopped 1/2 cup Smucker's? Sundae Syrup? Caramel Flavored Syrup 1/2 cup toffee bits 16 sheets phyllo pastry (available in the freezer section of many grocery stores) Vanilla ice cream (optional) Instructions: HEAT oven to 375 degrees F. Spray a baking sheet with no-stick cooking spray. COMBINE apples, caramel syrup and toffee bits; set aside. LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked. CUT the stacked pastry into 2 equal rectangles. Place 1/3 cup apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling. PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving. PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72095,"Coconut Carrot Cake No-Bake Cookies with Pineapple Cream Cheese Frosting 2 large carrots, peeled 1 cup raw pecans 1/2 cup cashews 1/2 cup shredded unsweetened coconut, plus extra for garnish (optional) 1/4 cup almond butter 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon salt 2 tablespoons plus 2 teaspoons pure maple syrup 1 1/2 teaspoons pure vanilla extract 4 ounces cream cheese or vegan cream cheese (see Cook's Note), softened 3 tablespoons pineapple juice Instructions: Line a baking sheet with aluminum foil, a Silpat or parchment paper, and set aside.
Cut the carrots into large pieces and place them in a food processor fitted with the chopping disc. Pulse the carrots until finely chopped. Add the pecans, cashews, coconut, almond butter, cinnamon, ginger, salt, 2 tablespoons maple syrup and 1 teaspoon vanilla. Process until the mixture is well-combined, scraping the sides of the food processor as necessary. The mixture should be moist but not runny, and it will be ready when it starts to pull away from the sides of the food processor bowl and form a ball.
Using clean hands, form the dough into 15 equally shaped balls, approximately 1 1/4 inches in diameter. Place the balls on the lined baking sheet, then use your thumb to flatten with an indentation.
Prepare the frosting in a mixing bowl by combining the cream cheese and pineapple juice with the remaining 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract. Beat with a hand mixer until creamy. Top each cookie with a spoonful of frosting, then sprinkle with additional shredded coconut if using. Place cookies in the refrigerator for 1 to 2 hours before serving, or in the freezer for 15 minutes. The cookies may be stored in the refrigerator or freezer. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72096,"Sausage, Dried Cranberry and Apple Stuffing 1 pound mild bulk breakfast sausage 4 tablespoons butter 3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks) 2 Granny Smith apples, cored and chopped 1 cup chopped celery with leaves 1 tablespoon poultry seasoning 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained 1 tablespoon chopped fresh sage leaves 2 teaspoons chopped fresh rosemary 6 cups boxed bread cubes (croutons) 1/3 cup chopped fresh parsley leaves 2 to 3 cups chicken stock 1 tablespoon salt 2 teaspoons ground black pepper Instructions: Preheat the oven to 375 degrees F. Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.) Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72097,"Black Pepper-Pomegranate Molasses Glazed Turkey 1 1/2 cups pomegranate molasses 3/4 cup prepared horseradish, drained 3 tablespoons Dijon mustard 1/2 teaspoon kosher salt 1 1/2 teaspoons coarsely ground black pepper 1 (about 15 pounds) fresh turkey 1 stick (1/2 cup) unsalted butter, softened Salt and freshly ground black pepper 4 cups homemade chicken stock or low-sodium canned broth Instructions: Preheat oven to 450 degrees F. Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld. Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.) During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 72098,"Bitter Orange Ice Cream 3 Seville oranges or 1 eating orange and 2 limes 1 cup plus 2 tablespoons confectioners' sugar 2 1/2 cups heavy cream Wafers, to serve, optional Instructions: If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you're going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before. Stir to dissolve the sugar and add the heavy cream. Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers - however you like. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 72099,"Feta, Watermelon, and Heirloom Tomato Salad 1/3 cup extra virgin olive oil 1 tablespoon roughly chopped fresh dill 1 tablespoon roughly chopped Italian parsley 6 heirloom tomatoes (various cuts) 1/2 medium seedless yellow watermelon (cut into chunks) 1/2 medium seedless red watermelon (cut into chunks) 1 cup French feta cheese (diced) Sea salt and freshly ground pepper Instructions: In a small bowl combine oil, dill, and parsley. Set aside. Next arrange tomato pieces, watermelon chunks and diced feta on a plate. Season evenly with salt and pepper. Finish plate by drizzling oil/herb mixture evenly over the tomato, feta, and watermelon. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72100,"Spaghetti alle Vongole Extra-virgin olive oil, for cooking 6 cloves garlic, smashed and minced, plus 3 cloves garlic, smashed 2 bay leaves Pinch crushed red peppers Small bunch fresh thyme, secured with twine 1 pound littleneck clams Half a 750-milliliter bottle dry white wine 1 pound dried spaghetti Kosher salt Zest and juice of 1 lemon 4 ounces clam juice 1 stick unsalted butter, cut into 6 pats Leaves from 1 small bunch fresh oregano, finely chopped Leaves from 1 small bunch fresh parsley, finely chopped 1 small bunch fresh chives, finely chopped 1/2 cup grated Parmesan, plus more for garnish 1 small loaf seeded semolina bread, sliced thick on the bias Instructions: Add 1/4 cup olive oil to a high-sided pan with a lid. Add the minced garlic, bay leaves, red pepper flakes and thyme bundle. Heat pan over medium heat and cook, being careful not to burn the garlic, until fragrant, 2 to 3 minutes. Add the clams and wine and turn the heat to high. Cover and steam until the clams have fully opened, 3 to 5 minutes. Transfer the clams to a glass bowl and return the liquid, thyme bundle and bay leaves back to the pan. Remove most of the clams from their shells and set aside. Reserve the remaining clams in their shells for garnish. Drop the pasta in a large pot of generously salted boiling water. Cook, stirring occasionally to make sure pasta does not stick to the pot, until al dente, 7 to 8 minutes. Drain the pasta and set aside. Increase the heat to medium under the sauce and add the lemon zest and juice and clam juice. Taste for seasoning and simmer. Add the drained pasta, shelled clams and 2 pats of butter. Toss to combine. Remove the bay leaves and thyme bundle. Sprinkle with the herbs, a handful of grated Parmesan and a drizzle of oil. Toss to fully coat the pasta. Preheat the broiler. Melt the remaining 4 pats butter in a saucepan together with the garlic. Brush the bread with the garlic butter and toast in the broiler for about 2 minutes. Divide the pasta into 2 bowls and drizzle with the remaining pan sauce. Garnish with the reserved clams, a sprinkle of Parmesan and a slice of garlic bread.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72101,"Skirt Steak Fajitas 1 tablespoon chili powder 1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 yellow bell peppers, quartered
1 red bell pepper, quartered
1 yellow onion, cut into thick rounds
1 bunch scallions, trimmed
2 tablespoons canola oil
1 pound skirt steak, cut into 2 long pieces
8 small flour tortillas, warmed
For serving: sour cream, shredded iceberg lettuce, guacamole, shredded cheese and lime wedges
Instructions: Preheat a grill to medium-high heat. In a small bowl, combine the chili powder, sugar, garlic powder, onion powder, salt and pepper.
Use a pastry brush to coat both sides of the bell peppers, onions and scallions with some of the oil, then sprinkle with a quarter of the spice mix. Pat the steaks dry with a paper towel, then brush with the remaining canola oil and season with the remaining spice mix.
Grill the steaks until grill marks appear and they start to char slightly, about 3 minutes per side for medium rare. Grill the peppers, onions and scallions until grill marks appear, 3 to 4 minutes per side. Remove everything to a cutting board. Coarsely chop the vegetables first to allow the steaks some time to rest. Slice the steaks against the grain into thin slices. Serve with the warm flour tortillas (I like to wrap a stack of tortillas in foil and warm on the grill) and sour cream, lettuce, guacamole, cheese and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 72102,"Tourtiere (Meat Pie) 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon ground cinnamon 1 teaspoon ground allspice 3 tablespoons minced fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 1/4 cup red wine 1 pound pork loin, diced into 1/2 inch pieces 1 pound sirloin, diced into 1/2 inch pieces 1/2 pound venison, diced into 1/2 inch pieces 1/4 cup olive oil 1 onion, diced small 1 cup small diced celery, (2 or 3 stalks) 1 cup small diced carrots, (3 or 4 carrots) 1 teaspoon minced garlic, (1 or 2 cloves) 1 medium potato, peeled and diced small 2 cups chicken broth 2 (9 inch) rounds prepared pie crust 1 egg, beaten, for egg wash Instructions: Combine salt, pepper, cinnamon, allspice, parsley, and thyme in a large bowl. Stir in red wine to make a marinade. Add meat the cubes and coat the meat thoroughly, using your hands if necessary to make sure all meat is covered by the marinade mixture. Cover and marinate for at least 30 minutes. Preheat oven to 400 degrees F. To a medium pot heat olive oil and add onion, celery, carrot, and garlic and stir using a wooden spoon until soft, about 5 to 10 minutes. Add potatoes to the pot, stirring briefly, then add meat and brown slightly, stirring constantly. Reduce heat and add chicken broth. Simmer for about 30 minutes, remove from heat and let cool slightly. Lay pie crust into a pie pan and spoon in the meat mixture. Cover with top crust, seal and pinch with fork. Cut slits in top crust to release steam and brush with egg wash. Place pie onto a baking sheet and bake for 45 minutes until crust is golden brown. Let cool for 10 to 15 minutes before cutting and serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 72103,"Taylor's Shrimp with Spaghetti in Garlic-Butter Sauce 2 tablespoons unsalted butter 1 clove garlic, chopped 3 large shrimp, peeled and deveined 1 cup cooked spaghetti Large lettuce leaf, for garnish 2 lemon wedges Instructions: Heat the butter in a skillet over medium heat until melted. Add the garlic. Cook for a few seconds, and then add the shrimp and cook for 4 minutes. Add the spaghetti and cook until just heated through.
Lay the lettuce on a plate and top with the spaghetti and shrimp. Squeeze lemon juice over the top and garnish with the remaining wedge.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72104,"Bulgur, Herb, and Feta Stuffed Cornish Hens 1 1/2 cups chicken stock 3/4 cup medium-grain bulgur 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup chopped fresh dill, plus generous sprigs for garnish 1/4 cup chopped fresh flat-leaf parsley, plus generous sprigs for garnish 1/4 cup chopped fresh mint, plus generous sprigs for garnish 3 tablespoons pine nuts, toasted 2 teaspoons kosher salt, plus more as needed 4 scallions (white and green), chopped 3 cloves garlic, minced Freshly ground black pepper 1 large egg, beaten 1/2 cup crumbled Greek feta (about 3 ounces) 4 Cornish game hens, backbone and breast bone removed (butterflied) Charred Tomato Coulis, recipe follows 4 medium ripe tomatoes 1 tablespoon white wine vinegar 2 teaspoon kosher salt 1 teaspoon minced garlic 1/3 cup extra-virgin olive oil Freshly ground black pepper Instructions: Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes. Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside. Preheat the oven to 450 degrees F. Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to evenly distribute the stuffing over the breast. Repeat until the hens are evenly stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine. Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper. Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes. To serve, split the hens in half lengthwise. Pour the coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve. Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes. Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72105,"Cherry BBQ Chicken Drumsticks 3 teaspoons ancho cl powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 12 chicken drumsticks (about 3 1/4 pounds) 2 tablespoons canola oil 1/2 Vidalia onion, finely chopped 2 cloves garlic, chopped 2 tablespoons tomato paste Juice of 2 oranges Juice of 1/2 lemon 1 cup ketchup 1 (16-ounce) bag frozen pitted cherries, thawed 1/2 cup water Olive oil, for greasing grates Fresh cherries, for serving Instructions: In a small bowl, whisk together 2 teaspoons cl powder, smoked paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Season the chicken drumsticks and carefully loosen the skin to season the meat. Cover with plastic wrap and let marinate for at least 1 hour or overnight. Meanwhile, add oil to a medium saucepan over medium heat. Once hot, add onion, and garlic, and saute until onion is soft and translucent. Add the remaining 1 teaspoon ancho cl powder, and tomato paste and toast for 1 minute. Add orange juice, lemon juice, ketchup, cherries, water, salt, and pepper. Reduce heat to low and simmer for 30 minutes. Puree with a hand blender until smooth. Reserve 1 cup sauce for grilling and hold the rest for serving. Preheat a grill to medium heat. Oil the grill grate with olive oil to keep the chicken from sticking. Grill chicken, turning frequently, until cooked through and skin is crisp, about 25 minutes. Brush with reserved barbecue sauce and grill 5 minutes more. Serve the chicken with fresh cherries and a side of sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 72106,"Bacon Cheeseburger Crescent Ring 3/4 cup ketchup 3/4 cup mayonnaise 40 dill pickle chips, finely chopped, plus 16 whole dill pickle chips (from a 32-ounce jar) 1/3 cup yellow mustard 6 strips bacon, chopped Half small red onion, finely chopped 1 pound ground beef Kosher salt and freshly ground black pepper Nonstick cooking spray, for the pan Two 8-ounce tubes refrigerated crescent roll dough 5 slices American cheese, cut in half 2 tablespoons unsalted butter, melted 1 teaspoon toasted sesame seeds Instructions: Preheat oven to 375 degrees F. Stir together the ketchup, mayonnaise, chopped pickles and mustard in a medium bowl. Set aside. Cook the bacon in a large skillet over medium-high heat until golden and crispy, 3 to 4 minutes per side. Drain all but 1 tablespoon of bacon drippings from the skillet. Add the onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add in the ground beef, 1/2 teaspoon salt and a few grinds of pepper and cook, breaking the meat up with a wooden spoon and scraping up any brown bits in the pan, until golden brown in spots and cooked through, 5 to 6 minutes. Transfer to a medium bowl and let cool slightly, about 15 minutes. Stir in 3/4 cup of the ketchup sauce.
Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
Spoon the beef mixture over the short ends of the triangles closest to the ramekin. Cover the beef with the cheese slices. Top the cheese with the pickle slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the pickle slice). Repeat with the remaining triangles (there will be some gaps where you can see the beef mixture).
Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the ring with butter and sprinkle on the sesame seeds. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with the remaining ketchup sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72107,"Chunky Beef Posole Chili 2 pounds beef shoulder or bottom round stew meat cut into 1 1/2-inch cubes Salt and pepper 3 tablespoons olive oil, vegetable oil or lard 2 onions chopped, about 1 1/2 cups 2 jalapeno peppers, seeded and chopped 2 tablespoons ground cumin 2 tablespoons chipotle chili paste (2 to 3 dried chipotle peppers, soaked, seeded and pureed) 2 tablespoons garlic, chopped 1/2 cup crushed tomatoes 1/4 cup grits 2 cups water 1/4 cup roughly chopped cilantro leaves 1/2 cup chopped scallions Sour cream Corn tortillas, toasted and crumbled Instructions: Season the meat with salt and pepper and saute in one layer in the bottom of a large heavy earthenware casserole stew pot in the oil until well browned. Remove the meat and set aside in a bowl. Add the onions and jalapeno to the pot and brown until golden. Add the meat when the onion has begun to caramelize, sprinkle with the cumin, stir in the chipotle, garlic, tomatoes, grits, and water. Bring to the boil, reduce to a simmer and allow to cook gently until tender about 1 1/4 hours. Adjust the seasoning and serve with cilantro, scallions, sour cream and tortilla sprinkled on top. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 72108,"Inferno Soup 2 tablespoons vegetable oil 1 tablespoon chicken broth seasoning 6 ounces boneless skinless chicken breast, diced 2 jumbo carrots diced up 3 ounces Thai fish sauce 1 tablespoon sugar 1/2 teaspoon roasted garlic 8 ounces egg noodles, cooked 16 ounces Dried Pepper Extract, recipe follows cl de arbol Ancho Guajillo cl del monte Cascabel Chipotle Ghost peppers (bhut jolokia) Butch T Trinidad (scorpion) 1/4 tablespoon minced fresh garlic 1/4 teaspoon ground cumin 4 cups vegetable oil Instructions: Add about 6 cups water to a large pot with the vegetable oil and chicken broth seasoning. Bring to a mild boil for about 5 minutes. Add the chicken pieces and give it another 10 minutes over medium heat or until the chicken cooks. Add the carrots, fish sauce, roasted garlic and sugar. Let it cook over low heat another 3 minutes, and then the egg noodles and Dried Pepper Extract and cook for a final 2 minutes. Take your choice of 6 of the dried peppers. Over a bowl, snap off the tails but try to keep the seeds in the bowl. Fill a large saucepan with 6 to 8 ounces water. Add the peppers and boil over medium heat until you see the skins soften and become moist, about 3 minutes. Then strain a little of the water in the sink but leave enough to blend the peppers, 1 to 1 1/2 ounces. Remember to keep the seeds. Add the fresh garlic, cumin and the peppers and seeds to a blender and puree. You have now created the paste used to generate the hot oil. Heat the oil in a large saucepan over low heat for 3 to 4 minutes. CAUTION: the following step may be toxic. Take the dried pepper paste you have just blended and SLOWLY and carefully drop into the hot oil while stirring for about 3 minutes. This will produce a homemade pepper extract. ","[Syrah, Zinfandel, Tempranillo, Aglianico]" 72109,"Carne Asada Naan Pizza Bites 3 teaspoons olive oil, plus more for spraying 1 medium onion, thinly sliced 6 ounces flank steak, trimmed 1 teaspoon ground cumin 1/2 teaspoon chili powder 2 whole wheat naan breads 3/4 cup shredded low-fat Cheddar 1/2 cup store-bought salsa Serving suggestions: avocado, cilantro and lime juice
Serving suggestions: avocado, cilantro and lime juice Instructions: Heat 1 teaspoon of the olive oil in a large skillet over medium-low heat. Add the onions and cook until soft and caramelized, stirring every 5 minutes, 20 to 30 minutes. Set aside.
In a small bowl, combine the cumin and chili powder. Brush both sides of steak with the remaining 2 teaspoons olive oil and rub the spices thoroughly onto the meat. Heat a grill pan over medium-high heat. Grill the steak for about 4 minutes on each side or until cooked to desired doneness. Rest the steak for 5 minutes and then cut diagonally across the grain into 1/4-inch strips (or thinner, depending on your preference). Wipe the pan clean.
Using the same grill pan, spray both sides of naan with olive oil and place in the pan. Cook on each side, until it starts to char, 2 to 3 minutes. Repeat with second naan. Lay the naan breads on a baking sheet. Top with the caramelized onions, steak and cheese. Broil until the cheese melts, 2 to 4 minutes. Top with the salsa, avocado, cilantro and some lime juice. Use a pizza cutter to slice, and then serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 72110,"Lemon-Rosemary Scones 3 cups all-purpose flour, plus more for flouring 2/3 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into pieces
1 cup heavy cream
1 egg
2 lemons
Leaves from 2 rosemary sprigs (or 4 if they're small sprigs), finely minced 5 cups powdered sugar
1/2 cup whole milk, plus more if needed for thinning
Instructions: Preheat the oven to 350 degree F. Line 2 baking sheets with parchment paper or silicone liners. Place the flour, granulated sugar, baking powder and salt into a sifter or fine-mesh strainer, then sift the mixture into a large bowl until it's all combined. Throw the butter pieces into the bowl and use a pastry cutter to cut the butter into the dry ingredients. Measure the cream in a spouted measuring cup and crack in an egg. Zest one of the lemons and add the zest to the cream. Add half of the rosemary to the mixture. Whisk together, then drizzle it into the flour-butter mixture, stirring gently with a fork until combined and a dough forms. Turn the dough onto a floured surface and lightly press it together until it forms a rough rectangle. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary. The final rectangle should be about 18 inches by about 10 inches. Use a knife to trim the dough into a symmetrical rectangle, then cut the rectangle into 12 symmetrical square/rectangular pieces. Next, cut each piece in half diagonally to form smaller triangles. Transfer the triangles to the prepared baking sheets. Bake until just barely golden brown, about 18 minutes, then allow to cool completely. While the scones are cooling, make the glaze: Combine the powdered sugar and milk in a large bowl. Add the juice of the lemon you zested and whisk the mixture together. Zest the second lemon and add the zest to the bowl. Add the rest of the rosemary and whisk it until it's all combined. Add a little extra milk if it needs thinning. Position a cooling rack over a baking sheet. When the scones are completely cooled, drop them one by one into the glaze. Flip them over to coat. Transfer them to the cooling rack to allow the excess glaze to drip off. Allow the glaze to set completely before serving. The scones will last for several days in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72111,"Open-Faced Breakfast Sandwich 3/4 cup olive oil 1 stalk fresh rosemary 8 to 10 sprigs fresh thyme 1 clove garlic, smashed Kosher salt 4 slices white bread 4 eggs 1/4 pound dry cured and smoked speck ham, thinly sliced 3 tablespoons maple syrup Freshly ground black pepper 4 tablespoons grape jelly 1/4 cup shredded Parmesan cheese Instructions: Heat the oven to 400 degrees F. In a small saucepot over medium heat add the oil, rosemary, thyme sprigs, garlic, and a pinch of salt. Heat until the garlic begins to brown and thyme is crisp. Strain the oil and remove the thyme to a paper towel-lined plate. Discard the rosemary and garlic, but reserve the oil. Brush one side of each piece of bread with the oil and place them oiled-side up on a wire rack fitted inside a baking sheet with sides. On another wire rack place the strips of speck ham and brush the top of each with maple syrup. Bake in the oven until both the toast and ham are golden and crisp, about 10 minutes. Meanwhile make the eggs. In a nonstick saute pan over medium-high heat, add a few tablespoons of the reserved olive oil. Crack each egg over the pan and allow to fry until most of the whites are cooked, about 4 minutes. Sprinkle with salt and a grind or two of pepper, then lower the heat and cover until the top of the eggs are cooked, but the yolks are not, about 2 minutes more. To assemble the sandwiches: Spread a tablespoon of grape jelly on the oiled side of each piece of bread. Top with a few strips of folded over ham, an egg and a few sprigs of the reserved fried thyme. Garnish with the shredded Parmesan cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72112,"Saratoga's Famous Melon and Proscuitto 1/2 large cantaloupe sliced into wedges, rind removed 1/4 to 1/2 pound imported proscuitto, sliced paper thin Assorted baby lettuces Berry Syrup, recipe follows 1 quart berries, you should use the freshest berries you can find, we prefer to use 1/2 to 1 cup red wine, a cabernet sauvignon will work fine here Sugar Arrowroot Cold water Instructions: Layout on the edge of a plate, 3 or 4 baby lettuce leaves. Over the lettuce lay out 2 thin wedges of cantaloupe and drape 2 to 3 slices of proscuitto over the melon. Garnish with berry syrup. Combine the berries and the red wine in a non-reactive saucepan and bring to a simmer. Let cook for about twenty minutes and adjust the flavor with sugar if necessary to achieve a balanced flavor. Combine some arrowroot with a little cold water and stir into the sauce to give it a nice shine and a little body. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72113,"Sparkly Dot Flower 3 red and 1 yellow gumdrop candies, such as Dots White sanding sugar 1 frosted cupcake (about 2 tablespoons frosting works best) 1 green jelly spaghetti or other jelly candy Instructions: Cut the red gumdrops in half diagonally and press the cut sides into the sanding sugar. Arrange in a petal pattern slightly off center on the cupcake, with the narrower end toward the center. Put the yellow gumdrop wide-end up in the center. Cut the green jelly candy into thin vines and press between 2 of the petals. ","[Prosecco, Moscato, Vinho Verde]" 72114,"Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa 1/2 cup soy sauce 1/2 cup olive oil 3 lemons, juiced 1/2 cup honey 1 cup finely chopped onion 1 habanero cl, seeded and chopped Salt and freshly ground black pepper One 2-pound piece skirt steak 1 can black beans, drained 1/2 cup olive oil 1/2 cup red wine 1 jalapeno pepper, seeded and chopped Vegetable oil, for frying 4 corn tortillas Mango Salsa, recipe follows Sour cream, optional Grated cheese of your choice, optional 1 red onion, finely chopped 1 large ripe mango, peeled and finely chopped 1/4 cup chopped cilantro leaves 1 poblano cl, seeded and minced 1/4 cup honey 3 limes, juiced Salt and freshly ground black pepper Instructions: For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours. For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes. For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas. Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal. To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired. In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry. ","[Cabernet Sauvignon, Malbec, Tempranillo, Pinot Noir]

" 72115,"Shuckers' Portuguese Mussels 2 tablespoons butter, plus more for spreading Minced garlic 1/2 loaf French bread 3 pounds mussels 1 cup ground Portuguese chourico 1/2 large onion, sliced 1/2 medium green pepper, sliced 1/2 medium red pepper, sliced 1/2 cup Riesling wine Instructions: Preheat the oven to 350 degrees F. Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes. Meanwhile, clean and de-beard the mussels, and then set aside. Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes. Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top. Serve the bowl of mussels with the warm garlic bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72116,"Pear Strudel 1 ( 9-ounce) box pie crust mix 1/3 cup apple cider 2 tablespoons all-purpose flour, for rolling 4 pears, such as Red Bartlett splash of lemon juice 2 tablespoons unsalted butter 1/4 cup brown sugar 1 1/2 teaspoons pumpkin pie spice, divided 1 large egg 2 tablespoon sugar 1 cup heavy cream Instructions: Preheat the oven to 400 degrees F. In a large bowl, combine the pie crust mix and 1/3 cup cold apple cider until it forms a ball. Wrap in plastic wrap and chill one hour in the refrigerator. Peel and core the pear and chop into approximately 1/2 inch pieces, (reserve 1 cup for Round 2 Recipe Cabbage and Pear Slaw, toss with a splash of lemon juice to prevent browning) In a large skillet over medium heat, add the butter, brown sugar and pumpkin pie spice. When it is melted, add the pears. Cook until the pears are slightly softened and the liquid thickens, about 5 to 6 minutes. Let cool. On a floured surface or on parchment paper, roll out the chilled dough into a 12-inch-by-10-inch rectangle. Spread the cooled pear mixture in the middle of the rectangle, fold in the short ends, and roll the crust over enclosing the pear mixture. Place the strudel, seam side down, onto a baking sheet. In a small bowl beat the egg with a tablespoon of water. In another small bowl mix together the remaining 1/2 teaspoon pumpkin pie spice and sugar. Brush the strudel with the egg wash and sprinkle with half the spiced sugar. Make five small slits on top to let the steam escape. Bake until golden brown, about 25 to 30 minutes. Let cool for 30 minutes. When you are ready to serve, whip the cream with the remaining pumpkin pie spice and sugar mixture. Serve the strudel topped with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72117,"Cheesesteak Burger 1/4 cup processed cheese sauce, such as Cheez Whiz 2 tablespoons salted butter 1/2 small yellow onion, sliced 1/2 small red bell pepper, sliced 3 white mushrooms, sliced 2 teaspoons steak seasoning 8 ounces ground beef Kosher salt and freshly ground black pepper 2 slices provolone 1 tablespoon spicy mustard 1 kaiser roll, toasted Instructions: Preheat a griddle or large skillet over medium-high heat. Place the cheese sauce in a pan over low heat to warm gradually. Melt the butter on one half of the griddle. Add the onion, peppers and mushrooms to the buttered side of the griddle and toss. Season with 1 teaspoon of the steak seasoning, then let cook until they begin to caramelize and darken, 8 to 10 minutes. Meanwhile, divide the beef in half and roll each half into a ball. Sprinkle the beef with the remaining teaspoon steak seasoning, along with some salt and pepper. Add the beef to the griddle and, using the back of a spatula, smash the beef into two thin patties. Cook for 2 to 3 minutes per side. When the patties are cooked through, place a slice of provolone on each patty and allow to melt slightly. Place one patty on top of the other and remove to a plate. Remove the vegetables to a plate also. Add the mustard to the bottom half of the roll. Add the patties and top with the vegetables. Cover the vegetables with the cheese sauce and add the top half of the roll. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 72118,"Corn Soup 1 diced onion 6 ears corn shucked and cut off the cob 1/2 stick butter 4 cups chicken stock 1 cup heavy cream Instructions: Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72119,"Pimiento Cheese Mashed Potatoes 1 stick unsalted butter, at room temperature, plus 4 tablespoons (1/2 stick) unsalted butter, melted, plus more for greasing the dish 5 pounds Idaho russet potatoes, peeled and cut into 1-inch pieces Kosher salt 2 cloves garlic, grated Pimiento Cheese, recipe follows, at room temperature 1 cup half-and-half, warmed 1/2 tablespoon cracked black pepper, or more to taste 2 tablespoons minced fresh chives 2 tablespoons minced fresh parsley 8 ounces yellow Cheddar, grated (about 2 cups) 1/4 cup mayonnaise 2 tablespoons jarred pimientos, drained 1 teaspoon sweet pickle relish 1/2 teaspoon onion powder Kosher salt and freshly ground black pepper Hot sauce, optional Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-14-inch glass baking dish with butter and set aside. Add the potatoes and 1 tablespoon salt to a large saucepan or pot and cover with water. Bring to a boil, then simmer over medium-high heat until the potatoes are fork-tender, 15 to 20 minutes. Drain the potatoes well and return to the pot. Set aside. Put the room-temperature butter, garlic and 1 cup Pimiento Cheese in a medium bowl. Whip together with a handheld mixer on medium speed until thoroughly blended, about 2 minutes. Add the mixture to the pot of potatoes, alternating with the half-and-half. Whip until blended. Season with salt and pepper to taste. Spread the potato mixture into the prepared dish. Dot the remaining 1/2 cup Pimiento Cheese on top of the potatoes and spread. Pour the melted butter over the top and bake until bubbly and slightly golden, about 45 minutes. The potatoes can be kept warm in a 200 degree F oven or tented with foil until ready to serve, up to 2 hours. Garnish with the chives and parsley before serving. To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt and pepper and a few dashes of hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 72120,"Chicken and Rice Soup One 3-1/2 pound free-range chicken, cut into 8 pieces and patted dry 1 teaspoon kosher salt plus more to taste Freshly ground black pepper to taste 2 tablespoons unsalted butter 2 ribs celery, trimmed, diced 2 medium leeks, light green and white part only, diced
2 medium carrots, diced 10 sprigs flat-leaf parsley plus 3 tablespoons finely chopped flat- leaf parsley leaves 3 sprigs fresh thyme 1 bay leaf 6 cups homemade or low-sodium chicken broth 1/3 cup converted long grain rice, cooked according to package instructions Instructions: Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a string and add to the pot along with the chicken and broth. Bring the soup to the boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and bouquet garni. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72121,"Blackberry Crunch No-Churn Ice Cream 1/3 cup blackberry jam One 6-ounce carton fresh blackberries
3 ounces cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
1 tablespoon vanilla extract
Pinch kosher salt
2 cups heavy cream
One 8.8-ounce package spiced biscuit cookies (such as Biscoff), crushed
Instructions: Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool. Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.) Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream. Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top. Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls. ","[Burgundy, Pinot Grigio, Riesling, Moscato]" 72122,"Melting Potatoes 4 tablespoons unsalted butter, cut into pieces 2 teaspoons chopped fresh rosemary 1/4 teaspoon crushed red pepper flakes 2 pounds Yukon gold potatoes, sliced 1 inch thick Kosher salt and freshly ground black pepper 1 1/2 cups low-sodium chicken broth 4 cloves garlic, smashed Instructions: Preheat the oven to 475 degrees F. Put the butter, rosemary and red pepper flakes in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass baking dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Add the chicken broth and garlic and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72123,"Cilantro Slaw 1 head green cabbage, sliced thin 1 head purple cabbage, sliced thin 2 cups whole milk, plus more for thinning 1 cup mayonnaise 2 tablespoons sugar 4 teaspoons white vinegar 1/2 teaspoon salt 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 2 cups fresh cilantro leaves, barely chopped Instructions: Combine the shredded cabbage in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, salt, black pepper and cayenne. Add more milk if you like the dressing a little thinner. Pour over the cabbage. Toss to combine. Just before serving, toss in the cilantro. Can mix the slaw up to 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 72124,"Bermuda Triangle 2 ounces dark rum 3/4 ounce fresh lime juice 1/4 ounce orange liqueur, such as Mandarine Napoleon 3 ounces passion fruit juice Lime wedge for garnish Instructions: Fill a Collins glass with ice. Pour in the rum, lime juice and orange liqueur. Top with the passion fruit juice. Garnish with a lime wedge. ","[Rum, Passionfruit Wine]" 72125,"Spicy Pop Pulled Pork 2 onions, peeled and quartered 1 whole pork butt (pork shoulder roast) Salt and freshly ground black pepper One 11-ounce can chipotle peppers in adobo sauce 2 cans pop (I use Dr Pepper) 4 packed tablespoons brown sugar Instructions: Preheat the oven to 300 degrees F. Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.
Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine! ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 72126,"Cheddar-Scallion Biscuits 2 cups all-purpose flour, plus more for dusting 1/2 cup shredded Cheddar 2 tablespoons grated Parmesan 1 tablespoon baking powder 1 tablespoon sugar Kosher salt and freshly ground black pepper 1 scallion, thinly sliced 1 1/2 cups heavy cream, plus more for brushing Juice from 1/2 a lemon Instructions: Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper Whisk together the flour, Cheddar, Parmesan, baking powder, sugar, 1/2 teaspoon salt, a few grinds of black pepper and the scallion in a large bowl. Add the cream and the lemon juice. Stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer it to a flour-dusted surface. Pat it into a 1/2-inch-thick circle. Cut as many mini biscuits as you can with a 2-inch biscuit cutter. Gently press the scraps together and repeat. Arrange the rounds 1 inch apart on the prepared baking sheets. Brush the biscuits with some cream. Bake them in the middle rack of the oven until they are just golden on the bottom, about 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 72127,"Ruby Red and Tarragon Paloma 1 cup fresh ruby red grapefruit juice, plus more for the glasses Margarita salt or flakey salt, for garnishing the glasses
8 sprigs fresh tarragon
1 tablespoon granulated sugar
1 cup mezquila, such as Santo Mezquila
1 cup club soda
Instructions: Rub the rims of 4 to 6 cocktail glasses with some of the grapefruit juice, then dip into the salt. Fill each glass with ice and set aside. Muddle the tarragon and sugar in a large cocktail shaker. Add the grapefruit juice, mezquila and ice. Shake vigorously for 20 seconds, then strain, pouring into the salted glasses. Top with the club soda. ","[Mezquila, Sauvignon Blanc, Riesling]" 72128,"Braided Cinnamon Roll Knots 3 1/4 cups bread flour, plus more for dusting (see Cook's Note) 1/4 cup granulated sugar One 1/4-ounce envelope instant yeast (about 2 1/4 teaspoons) 1 1/2 teaspoons kosher salt 3/4 cup whole milk 10 tablespoons unsalted butter, at room temperature, plus more for greasing the pan 2 large eggs, at room temperature, lightly beaten 1/2 cup packed dark brown sugar 2 tablespoons ground cinnamon 1 cup confectioners' sugar 4 tablespoons heavy cream 1 teaspoon pure vanilla extract Instructions: Whisk together the flour, granulated sugar, yeast and 1 teaspoon salt in the bowl of a stand mixer fitted with the dough hook. Combine the milk and 4 tablespoons of the butter in a small saucepan and heat over medium until the butter melts. Remove from the heat and let cool until the milk mixture is about 120 degrees F. Beat in the eggs.
Add the milk mixture to the flour mixture. Mix on medium speed until all the flour is incorporated, about 3 minutes. Increase the speed to high and mix until the dough forms a ball and pulls away from the sides of the bowl, about 5 minutes. Grease a medium bowl with butter and add the ball of dough, flipping to coat. Cover the bowl with plastic wrap and put in a warm place until doubled in size, about 1 hour.
Meanwhile, whisk the brown sugar, cinnamon and remaining 1/2 teaspoon salt in a medium bowl. Stir in the remaining 6 tablespoons butter until well combined and spreadable; set aside.
Generously flour a work surface and roll the dough out into a 12-by-15-inch rectangle with one of the shorter ends closest to you. Spread the brown sugar mixture evenly over the dough all the way to the edges. Fold the edge closest to you up and over a third of the way, then fold the top edge down to cover it like a letter. Pinch the edges closed to seal in the filling. Flip it over the dough so the seam is on the bottom and roll again into an 8-by-12-inch rectangle.
Using a sharp knife, cut the dough into twelve 1-inch-wide strips. Working one at a time and starting 1/2 inch in from one end, cut each strip of dough lengthwise into 3 smaller strips so they remained attached at the top. Braid the three strips together, lightly pinch the ends and gently roll the braid into a spiral. Tuck the rolled dough into a nonstick muffin tin with the uncut end at the bottom of the cup and the braided side up. Repeat with the remaining dough. Cover the tin with plastic wrap and put in a warm place until puffy, about 45 minutes.
Preheat the oven to 350 degrees F.
Bake the cinnamon rolls, rotating the pan halfway through, until golden, about 20 minutes. Let cool in the pan for 5 minutes and then turn out onto a wire cooling rack.
Whisk the confectioners' sugar, cream and vanilla in a small bowl until smooth and spread on the rolls while they are still warm.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72129,"Mini Maple-Glazed Doughnuts with Coconut \Bacon
1 cup large unsweetened coconut chips 1 tablespoon low-sodium soy sauce
1 teaspoon liquid smoke
1 teaspoon maple syrup
1/4 cup vegan butter 1/2 cup almond milk
2 tablespoons coconut oil
Peanut or canola oil, for frying
2 cups all-purpose flour
1/4 cup vegan cane sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup vegan confectioners' sugar 1/2 cup maple syrup
1/2 teaspoon maple extract
Pinch kosher salt
Instructions: For the coconut \bacon: Preheat the oven to 350 degrees F. Mix together the coconut chips, soy sauce, liquid smoke and maple syrup in a medium bowl. Spread in a single layer on a parchment paper-lined baking sheet. Bake, stirring halfway through, until the coconut is golden brown, 8 to 10 minutes. Set aside to cool. The \u201cbacon\u201d will crisp up as it cools. For the doughnuts: Melt the butter in a medium saucepan over medium heat. Add the almond milk and coconut oil. Remove from the heat and set aside. Pour the peanut or canola oil halfway up the sides of a cast-iron skillet and heat to 350 degrees F. Whisk together the flour, cane sugar, baking powder and salt in a medium bowl. Make a well in the center and pour the hot milk mixture in the well. Mix until a thick dough forms. Roll portions of dough into 12 balls and use your thumb to make holes in the centers. Fry the doughnuts, in batches, until golden brown, 3 to 5 minutes on each side. Let drain on paper towels. Meanwhile, make the maple glaze: Stir together the confectioners' sugar, maple syrup, maple extract and salt in a small bowl. Dip the doughnuts in the glaze and sprinkle with the coconut \u201cbacon\u201d before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72130,"90 Minute Turkey 1/2 cup kosher salt 2 tablespoons ground black pepper 8 ounces fresh thyme sprigs 4 ounces fresh parsley sprigs One 12-to-14-pound turkey 6 lemons 20 to 30 pounds ice 1/4 cup kosher salt 2 tablespoons ground black pepper Instructions: To brine the turkey, thoroughly clean the trash can with food-grade cleaner. Dry. Then add 3 gallons water, the salt, pepper, herbs and turkey. Finally, squeeze the lemons into the brine. Add some ice and allow the turkey to brine for 12 to 24 hours, re-icing during the process to keep temperature below 40 degrees F. This brining is optional.
To cook the bird, remove from the brine and pat dry with towels. Or, for the non-brine option, remove the bird from the package, pat dry with towels, and apply the salt and pepper to the exterior of the bird.
Next, place foil on level ground to form a 3-foot-square area. Place a stake in the ground and place the turkey on the stake, legs first. Cover the turkey with the trash can and apply half the coals on top of can with the remainder tightly around the base of the can.
Light the coals evenly and allow the coals to warm until hot, then set the timer for 90 minutes and relax.
After 90 minutes, carefully remove the coals with a turner or fireplace shovel and uncover. Remove the turkey and allow to rest for 10 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72131,"Mint Caparina Mint leaves 2 teaspoons granulated sugar Crushed ice 2 ounces cachaca Instructions: In a rocks glass, muddle mint and sugar together with a spoon until sugar dissolves. Pour in ice and cachaca, stir and serve.; ","[Cacha?a, Rum]" 72132,"Spinach Salad with Slumped Mushrooms 6 to 8 very large white mushroom caps, very thinly sliced 1 small red onion, very thinly sliced 2 teaspoons lemon zest 2 lemons, juiced 1/3 cup extra-virgin olive oil Salt and pepper 1 teaspoon ground fennel or a sprinkle of fennel seeds 1/2 teaspoon crushed red pepper flakes 3 bundles farm spinach, trimmed and washed Instructions: Combine the mushrooms and onions in a bowl and add the lemon zest, lemon juice, salt and pepper, to taste, the fennel and the red pepper flakes. Let stand until softened and slumped, about 20 minutes. Chop the spinach and arrange in large shallow bowl, top with the mushrooms and onion mixture and gently toss to wilt spinach. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72133,"French Canadian (Not Boston) Baked Beans 1 pound small white pea beans 1 onion, coarsely chopped 1 teaspoon dry mustard 2 teaspoons ground black pepper 1 to 2 cup pure maple syrup, plus more if desired 1/3 pound salt pork Salt Instructions: Pour the beans onto a plate, and pick-over looking for bad beans, or stones. Place beans in bowl, cover with water by at least 2 inches, and soak overnight. Preheat oven to 250 degrees F. Drain beans and place in 4-quart bean pot. Add onion, dry mustard, pepper, salt, and maple syrup. Add water to cover. Cut salt pork into 1-inch pieces and place on top of beans. Bake covered, approximately 8 hours. Check each hour to see if water needs to be added. You can add more maple syrup in place of water for flavor, if desired. Serve the beans with brown bread, franks, or ham. For breakfast, serve with eggs, bacon, and home-fries. ","[Chardonnay, Merlot, Cabernet Franc, Zinfandel]" 72134,"Tiramisu 6 eggs 1 cup granulated sugar 4 cups mascarpone 1 cup tiny chocolate chips 6 cups boiling water 3/4 cup brown sugar 1/2 cup instant espresso powder 3 tablespoons cocoa powder 1/2 cup coffee liqueur 2 (14-ounce) packs Savoiardi cookies (Italian ladyfingers) 3/4 cup finely grated chocolate Instructions: In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes. Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour. Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool. When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9 by 13-inch baking dish. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. For more stability, lay the second layer of cookies in the opposite direction of the first layer. Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. Top the tiramisu with finely grated chocolate. Cut into squares and serve. ","[Barolo, Barbaresco, Chianti, Rioja]

" 72135,"Crepes With Peanut Butter and Jam 4 large eggs 1 cup whole milk 1/2 cup all-purpose flour 1 tablespoon sugar 1/8 teaspoon fine sea salt 3 tablespoons unsalted butter, cut into 10 cubes 1/2 cup creamy peanut butter, at room temperature 1/3 cup strawberry or raspberry jam 1/2 cup (2 ounces) fresh blueberries Confectioners' sugar, for dusting Instructions: In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners' sugar.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72136,"Sweet Potato Pie with Crunchy Cranberry Topping 2 pounds sweet potatoes, for 1 1/2 cups puree 1/4 cup (1/2 stick) unsalted butter Pinch salt 3 eggs 1/2 cup sugar 1 cup heavy cream 1 tablespoon grated orange zest 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar Pinch salt 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 2 tablespoons ice water, plus more if needed 1 egg white, lightly beaten 1/2 cup pecans 1 (8-ounce) package frozen cranberries 1 (2.3-ounce) package amaretto cookies (about 12), such as Amaretti di Saronno Instructions: Heat the oven to 375 degrees F. Prick the sweet potatoes with a fork and bake them until they are soft, about 1 hour. Remove from the oven and set aside until they are cool enough to handle. While the potatoes are cooking make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 10-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment paper over the crust and fill with uncooked beans or pie weights. Bake the pie crust until it sets, about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside. While the crust is cooking make the filling: When cool enough to handle, peel the sweet potatoes and puree the pulp in a food processor with 1/2 stick butter and a pinch of salt. Measure 1 1/2 cups puree into a bowl. In another bowl beat the eggs and sugar until the sugar has melted. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon, and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place the pie pan on a sturdy cookie sheet to catch any spills. Lower the oven temperature to 325 degrees F and bake until the pie is set but still jiggles slightly, about 40 minutes. Remove from the oven and allow it to cool. Meanwhile, put the pecans on a baking sheet and bake them with the pie for about 10 minutes to toast them. Remove them from the oven and let them cool. Thaw the cranberries in a strainer set over a bowl to catch the liquid. Put the cookies, pecans, and cranberries into a food processor and pulse them a few times until they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 72137,"Chicken Divan Egg Noodle Casserole 1 generous bundle broccolini, trimmed and cut into 2-inch pieces or 1 small head broccoli, trimmed and cut into small, thin stalks and florets Salt 2 pieces boneless, skinless chicken breast, fat removed 1 medium onion 2 fresh bay leaves 1 pound extra-wide egg noodles 1 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 3 tablespoons butter 2 rounded tablespoons flour 2 cups whole milk Freshly ground black pepper Freshly grated nutmeg A few sprigs fresh thyme, leaves removed and chopped 2 egg yolks 1 cup white or whole wheat panko (Japanese) bread crumbs 1 cup shredded Gruyere cheese 1/2 cup shredded Parmigiano-Reggiano cheese A handful fresh flat-leaf parsley, finely chopped Instructions: Place a large pot of water on to boil for egg noodles and broccolini. Salt the water and cook the broccolini until tender. Remove to a plate. When the broccolini is cool enough to handle chop it into bite-size pieces. Place the chicken in a few inches of water with a peeled quartered onion and a couple of bay leaves. Bring the water to a low boil then reduce the heat to a simmer and gently poach the chicken 10 to 12 minutes. Meanwhile, heat the extra-virgin olive oil in skillet over medium heat and saute the onions and garlic until tender, 8 to 10 minutes. Add the broccolini to the pan and season with salt and pepper. Turn the heat off pan. While the onions cook, heat the butter in a medium saucepot over medium heat, whisk in flour 1 minute then whisk in the milk and season with salt, pepper, freshly grated nutmeg, and thyme. Thicken 5 minutes then whisk in a little of the sauce to the egg yolks to combine, then add the egg yolks back to the sauce and whisk to combine, turn heat down to the lowest setting. Cook's Note: If sauce becomes too thick, add a splash of chicken poaching liquid and turn off the heat. Shred the poached chicken with forks or dice poached chicken into small, bite-size pieces. Preheat the broiler. To the large pot of boiling water, add the egg noodles. Cook the noodles according to package directions for al dente. Drain the noodles very well and add them back to the hot pot. Stir in the broccolini, chicken, and sauce, and then transfer to a casserole dish. Place the casserole in the middle of the oven and broil 3 to 5 minutes until bubbly and brown. Cool and store for make-ahead meal. To serve the casserole, heat the oven to 375 degrees F. Mix together the panko, Gruyere, Parm, and parsley. Place the casserole on a baking sheet in upper half of the oven and bake 30 minutes, add the topping and bake 15 to 20 minutes more, or until brown and crispy on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72138,"Viola's Coffee Cake Nonstick cooking spray, for the pan 1 cup chopped walnuts 1/4 cup sugar 1 teaspoon ground cinnamon 1/2 cup (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 large eggs, at room temperature 1 teaspoon vanilla paste 1 cup sour cream, at room temperature, plus additional for serving 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon kosher salt Instructions: For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside. For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth. Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined. Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 72139,"Boiled Potato Salad 8 to 10 Idaho potatoes 4 to 5 boiled eggs 1/2 pound bacon cooked and crumbled 2 celery ribs 2 tablespoons diced pimentos 3/4 teaspoons steak dust (recommended: Bob Tallman's cowboy blend of garlic, black pepper, sea salt, onion, and sugar) 1/4 teaspoon panhandle pepper (recommended: Bob Tallman's cowboy orange seasoning - gourmet black pepper, garlic, onion, and orange oil) 1/2 cup mayonnaise 1/2 cup sour cream Paprika, mint or basil leaves, for garnish Instructions: Boil the potatoes. After the eggs, potatoes, and bacon are cooked you must dice the ingredients. Mix all ingredients together and serve in Grandma's glass tumblers. Dip rims in water and dip in paprika and finish it off with a fresh mint or basil leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 72140,"Za'atar-Spiced Pita One 12-ounce package whole wheat pita bread 3 tablespoons olive oil 1 tablespoon toasted white sesame seeds 1 tablespoon minced fresh thyme, plus more for garnish 1/4 teaspoon dried oregano 1/4 teaspoon ground sumac 2 teaspoons kosher salt 1 1/2 teaspoons freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Stack the pita and, using a sharp serrated knife, cut into 6 wedges. Place the wedges in a large metal mixing bowl. Drizzle in the olive oil. Using metal tongs, toss the pita to coat evenly. Sprinkle in the sesame seeds, thyme, oregano, sumac, salt and pepper; toss to distribute the seasonings evenly. Transfer the pita to a baking sheet and spread uniformly to ensure even browning. Place into the oven and bake until golden brown, 5 to 7 minutes. Remove and cool slightly. ","[Syrah, Tempranillo, GSM Blend, Aglianico]" 72141,"Pork and Prawn Boiled Wontons 8 ounces ground lean pork 8 ounces large (16/20) shrimp, peeled, deveined and finely chopped 2 tablespoons finely chopped Chinese chives 1 tablespoon light soy sauce 1 tablespoon peeled and grated ginger 1 tablespoon Shaohsing rice wine or dry sherry 2 heaping teaspoons cornstarch 1 teaspoon toasted sesame oil Freshly ground white pepper Cornstarch, for dusting 36 wonton wrappers, 3-inch square 1 egg, beaten 2 tablespoons light soy sauce 1 heaping tablespoon Guilin chili sauce 1 tablespoon finely chopped chives, for garnish Instructions: Cook's Note: Chinese chives are also known as garlic chives or Japanese nira. For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside. For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use. For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside. Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72142,"Strawberry Cheesecake French Toast Butter or cooking spray, for the pan 10 Hawaiian sweet rolls 3 large eggs 1/3 cup milk 1 tablespoon brown sugar
1 teaspoon vanilla extract 8 ounces cream cheese 1/2 teaspoon grated lemon zest
2 tablespoons honey 1/4 cup strawberry jam 2/3 cup diced strawberries, plus more for topping 1 tablespoon granulated sugar Confectioners' sugar and maple syrup, for topping Instructions: Preheat the oven to 350? F. Grease an 8-inch round baking dish with butter or cooking spray and set aside. Cut 1-inch-wide and 1-inch-deep holes in each roll. Whisk together the eggs, milk, brown sugar and vanilla in a medium bowl. Dip each roll in the egg mixture and place in the baking dish. Beat the cream cheese with the lemon zest, honey and jam in a bowl with a mixer. Fold in the strawberries. Place the mixture in a piping bag and fill each hole in the rolls with the cream cheese mixture. Sprinkle the granulated sugar over the top of the rolls. Bake for 15 to 20 minutes, or until the tops of the rolls are crisp and golden brown. Serve with more strawberries, confectioners' sugar and syrup for topping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 72143,"Chewy Brown Sugar Skillet Cookie 2 1/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup packed dark brown sugar 1/4 cup molasses 1 teaspoon vanilla 1 large egg Nonstick cooking spray 1 tablespoon white pearlized sugar crystals, plus more for sprinkling 2 cups confectioners' sugar 2 tablespoons meringue powder Instructions: For the skillet cookie: Whisk the flour, pumpkin pie spice, baking soda and salt in a medium bowl. Set aside. Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses, vanilla and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well combined, about 2 minutes. Press plastic wrap directly against the surface of the dough and refrigerate at least 2 hours and preferably overnight. Preheat the oven to 375 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray. Press the chilled dough into the skillet in an even thickness and sprinkle with the sugar crystals. Bake until golden around the edges and dry on top, about 25 minutes. Let cool in the skillet for 10 minutes, then use an extra-large spatula to transfer to a wire rack to cool completely. For the royal icing: Beat the confectioners' sugar, meringue powder and 4 tablespoons water in a medium bowl with an electric mixer on medium-high speed until stiff peaks form, 5 to 6 minutes. Transfer to a piping bag fitted with a small round pastry tip. Once the cookie is completely cool, decorate with the royal icing in a snowflake pattern and sprinkle with more sugar crystals. When the icing is dry, cut the cookie into 8 wedges to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72144,"Churros with Mexican Hot Chocolate Spice Mix 3 cups vegetable oil 6 tablespoons unsalted butter
2 tablespoons brown sugar
1 tablespoon Mexican vanilla extract
1 teaspoon kosher salt
1 cup all-purpose flour
2 large eggs
1/2 cup granulated sugar
1/2 cup turbinado sugar
1/4 cup cacao nibs, finely ground in a mortar and pestle
3 tablespoons ground Mexican cinnamon
1 tablespoon flaky salt, such as Maldon 1 teaspoon chipotle powder
Instructions: Preheat a deep-fryer or place the vegetable oil into a medium pot over medium-high heat until the oil is 350 degrees F. Place the butter, brown sugar, Mexican vanilla extract, salt and 1 cup water in a small saucepan and bring to a boil. Add the flour all at once and stir vigorously with a whisk to combine thoroughly and quickly. Lower the heat to low and cook, stirring with a wooden spoon, for 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, one at a time, mixing thoroughly after each one. Once both are added, stir vigorously until the dough is homogenous. Place in a pastry bag fitted with a large star tip. Combine the granulated sugar, turbinado sugar, cacao nibs, Mexican cinnamon, flaky salt and chipotle powder in a bowl and pour onto a quarter-sheet tray or shallow dish. Set aside. Carefully pipe the dough mixture into the oil, cutting when each piece is 5 inches long, and cook in batches, separating to prevent sticking with tongs or a spider, until crisp and golden, about 4 minutes. Remove from the oil and place on a tray lined with a paper towel to drain. While still hot, transfer to the sugar mixture and roll until thoroughly coated. Repeat with the remaining dough and serve immediately. As street food, these would be served in a heavy paper cone. At home, they can be served in a coffee cup standing up or in a small short vase. ","[Rioja, Tempranillo, Garnacha, Barbera]" 72145,"Stuffed Meatballs 1 cup bulgur wheat, coarse grind 2 cups boiling water 1 pound ground meat (lamb or beef) 2 teaspoons kirmizi biber (or combination paprika and cayenne pepper) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 onion, diced 3 tablespoons chopped pine nuts 3 cloves garlic, minced 1/4 teaspoon ground allspice 1 teaspoon cumin seeds, crushed 1 teaspoon dried thyme 1/4 cup finely chopped fresh parsley Flour for dredging Oil for frying Instructions: Combine wheat and water in a bowl and set aside until reconstituted and tender, about 10 minutes. Meanwhile, prepare the filling: Heat oil in a large skillet, add onion and pinenuts, and saute until golden, about 10 minutes. Add 1/3 of the ground meat and cook for 3 to 4 minutes. Add the garlic, allspice, cumin seeds and dried thyme and saute another minute to release aromas. Remove from the heat, stir in the parsley and adjust the seasoning. Set aside to cool. Squeeze bulgur dry, add remaining 2/3 of the ground meat, kirmizi biber, and salt. Knead well, sprinkling with water if necessary to form a thick paste. Place a walnut-size piece in your hand, make a hole into it with your finger, and set aside. Stuff some of the filling into each hollowed-out kofte and close the hole by bringing the sides together. Squeeze it in wet palms of your hands to shape into an oval shaped ball. Repeat with remaining kofte and filling. Roll the kofte in a little flour, brushing off the excess, and fry in plenty of oil until golden brown on all sides. Drain briefly on paper towels, then serve hot with yogurt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 72146,"Wilted Escarole 1 large or 2 small heads escarole, trimmed, washed, and dried (about 12 cups) 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil Pinch red pepper flakes 1/2 teaspoon kosher salt Instructions: Remove the tough outer leaves of the escarole and twist from the core, discard. Wash in a deep bowl filled with very cold water and swish around until all the dirt has rested on the bottom of the bowl. Lift the leaves from the bowl and spin dry in small batches in a salad spinner. Heat the butter, oil, and pepper flakes in a skillet over medium-high heat. Add half the escarole and stir until just wilted. Add the remaining escarole and cook until softened but still has a little crunch. Season with the salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72147,"Le Poussin en Surprise 1 teaspoon marjoram 1 teaspoon rosemary 2 teaspoons thyme 1 teaspoon basil 1/4 cup light salad oil 1 (1 pound) baby chicken, boned with skin intact 1/2 cup dry white wine 6 ounces pork fat, cubed 1 medium onion, finely sliced 1 shallot, finely sliced 1 bay leaf 8 ounces chicken livers, finely chopped Freshly ground salt, to taste Freshly ground white pepper, to taste 1/4 cup clarified butter Instructions: Combine marjoram, rosemary, 1 teaspoon thyme and basil with salad oil in small pot. Simmer over low heat for 10 minutes. Strain through fine sieve and discard herbs. Drown bird in oil and add wine. Marinate for 3 hours, refrigerated Meanwhile, fry pork fat in heavy saucepan until mostly rendered. Remove and discard crisp fatty pieces. Add onion and shallot. Lower heat and add remaining thyme and bay leaf. Add chicken livers and cook until browned. Remove bay leaf and pass liver mixture through a meat grinder or sieve. After bird has marinated, preheat oven to 350 degrees F. Dry bird thoroughly inside and out with paper towels and place sieved 'pate' into rear cavity. Remold bird to its natural shape and secure both ends with poultry pins, then truss. Season bird with salt and white pepper, coat with clarified butter, and roast at 350 degrees F. for 45 to 60 minutes, until nicely browned and tender. Remove from the oven. Turn up oven to 450 degrees F. Cut 1 (20 by 18-inch) sheet of parchment paper in a heart shape. Grease well with clarified butter or oil. Place cooked chicken on one side of the heart, remove string and pins and enclose it in paper, pleating edges together to secure (use staples, if you have to!). Heat a little oil in large skillet and add parchment package. The air inside will expand, forcing the package to 'blow up'. When fully expanded, grease the outer surface and place in oven until lightly browned and remove immediately. To serve, open bag and cut bird in two. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 72148,"Blackened Chicken Salad 2 tablespoons smoked paprika 1 tablespoon smoked sea salt 1 tablespoon coriander seeds, ground 1 tablespoon black peppercorns, ground 1/2 teaspoon cayenne pepper 2 cloves garlic, minced 2 tablespoons olive oil 4 chicken drumsticks 4 chicken thighs, deboned Vegetable oil 1/2 cup canned tomato soup, undiluted 1/4 cup ketchup 3 tablespoons red wine vinegar 2 tablespoons honey 1 tablespoon Worcestershire sauce 1 teaspoon mustard seeds 1 shallot, minced 1 clove garlic, minced Juice of 1 lemon 1/2 cup vegetable oil Salt and pepper 1 head romaine lettuce 1 red onion, minced 3 tablespoons olive oil, divided 1 teaspoon red wine vinegar Salt and pepper 1/2 cup radishes, julienned 1/4 cup fresh flat parsley, chopped 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh basil Instructions: For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor. Preheat the oven to 350 degrees F. In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
For the French vinaigrette: Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.) Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week. For the salad: In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside. In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper. To serve: Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]" 72149,"Hanalei Special Poke Bowl 1 pound fresh ahi or sashimi-grade fish, cut into 3/4-inch cubes 1 teaspoon Hawaiian salt
2 cups white rice 3 tablespoons rice vinegar 1 1/2 tablespoons cane sugar
3 ounces soy sauce 1 ounce cane sugar 1 teaspoon chopped Hawaiian cl peppers
3 tablespoons cubed avocado 3 tablespoons cubed mango
2 tablespoons limu (fresh seaweed), chopped into 1-inch pieces
2 tablespoons diced sweet onion 1 tablespoon chopped green onion 1 tablespoon diced red onion 4 teaspoons furikake 2 teaspoons inamona (roasted ground kukui nuts) 1 teaspoon cl oil Pickled ginger, for serving Instructions: For the fish: Put the fish in a bowl and toss with the salt. Keep cold. For the rice: Rinse rice 3 times, then let soak in 2 cups water for 15 minutes. Cook rice in a rice cooker. Pour vinegar in a bowl and add sugar. Mix until sugar is dissolved. Pour rice into a big bowl and carefully pour sushi vinegar over the rice, spreading it evenly on the rice. Thoroughly mix rice and vinegar, then let cool. For the sauce: Stir together the soy sauce, cane sugar and cl peppers. For the poke: Add the avocado, mango, limu, sweet onion, green onion, red onion, furikake and inamona to a large mixing bowl. Add the sauce and cl oil, then the fish, and mix thoroughly and gently. Plate on a bed of sushi rice, then add pickled ginger and enjoy. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 72150,"Best Protein Pancakes (Only 4 Ingredients!) 1/2 cup unsweetened applesauce 2 eggs 1 teaspoon baking powder 1 scoop protein powder (such as Rocco's Protein Powder Plus) Blueberry Syrup, recipe follows 1 pint blueberries 5 packets Monk Fruit in the Raw Instructions:

1. In a small bowl, whisk together the applesauce, eggs, baking powder, and protein powder until just combined.
2. Heat a 6-inch nonstick skillet over medium heat. Coat with cooking spray and pour 3 ounces of batter into the pan.
3. Cook until the edges of the pancake are set, about 45 seconds. Flip and cook another 15 to 30 seconds. Repeat to make 3 more pancakes. Serve with Blueberry Syrup.
4. Place the blueberries in a small pot and cook over medium heat until they soften and begin to burst, about 5 minutes.
5. Transfer the berries to a blender, add the monk fruit, and puree until smooth, 15 to 30 seconds. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 72151,"Sear-Roasted Rib Steak with Garlic Butter 3 garlic cloves Kosher salt 8 tablespoons unsalted butter, softened 1 teaspoon dried thyme Ample pinch of coarsely ground black pepper 2 tablespoons vegetable oil 2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) bone-in rib steaks or boneless rib-eye steaks Instructions: Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
   Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
   Heat the oven to 425 degrees F.
   In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 72152,"General Tso's Chicken 1 pound boneless skinless chicken breasts, cut into 1- by 4-inch strips 1 egg white, lightly beaten Kosher salt 1 tablespoon vegetable oil 2 ounces crispy rice cereal, such as Rice Chex, finely ground (rounded 1/2 cup) Nonstick cooking spray 2 cloves garlic, cracked 2 ginger coins, cracked 2 dried red chiles, broken in half 3/4 cup low-sodium chicken broth 2 1/2 tablespoons reduced-sodium soy sauce 2 tablespoons agave syrup 2 teaspoons distilled white vinegar 2 teaspoons cornstarch 4 cups broccoli florets (about 10 ounces) 4 cups cooked brown rice, for serving 2 scallions, thinly sliced Instructions: Preheat the oven to 400 degrees F. Toss the chicken in a bowl with the egg white and 1/2 teaspoon salt. Let sit covered for 10 minutes. Mix 2 teaspoons vegetable oil into the ground rice cereal, rubbing it in with your fingers. Dredge the chicken strips in the cereal. Place the coated strips in one layer on a rack set in a baking sheet and coat lightly with the nonstick cooking spray. Bake until the chicken has an internal temperature of 165 degrees F, about 20 minutes. Let rest for 5 minutes, then cut into large bite-size pieces. Heat the remaining teaspoon of oil in a small saucepan over medium heat. Add the garlic, ginger and dried chiles. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave and vinegar. Mix the corn starch with 3 tablespoons water, and whisk into the sauce. Simmer gently for 8 to 10 minutes. The sauce should be thick, but pourable. Keep warm. Put the broccoli florets in a microwave-safe bowl with 2 tablespoons water. Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes. Divide the chicken and broccoli evenly among four plates and drizzle the sauce over the top. Serve the rice on the side. Garnish with the sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72153,"Salsa Marinated Chicken with Mexican Rice 4 large plum tomatoes 1 small yellow or red onion 2 to 3 cloves garlic, grated or made into a paste 1 Fresno cl pepper, thinly sliced 1 jalapeno cl pepper, finely chopped Generous handful of fresh cilantro leaves, chopped Salt About 1/3 cup EVOO 2 pounds skinless, boneless chicken breasts or thighs Freshly ground pepper 2 tablespoons butter 1 cup long-grain white rice 2 cups chicken stock 1 can black beans or vegetarian spicy refried beans 1/2 teaspoon ground cumin 1 lime Instructions: Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, cl peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours. Preheat a grill or a grill pan to medium-high heat. Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes. If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water. Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 72154,"Lindsay Roasted Olives 1 pint (2 cups) grape or cherry tomatoes 1 cup Lindsay? Ripe Pitted Olives 1 cup Lindsay? Greek Kalamata Pitted Olives 1 cup Lindsay? Garlic Stuffed Spanish Olives 1 tablespoon herbs de Provence blend or a mix of dried rosemary and thyme 8 whole garlic cloves, peeled 1/4 cup olive oil 1/4 teaspoon freshly ground black pepper Instructions: Heat oven to 425 degrees F. In a medium bowl, combine all ingredients; mix well. Transfer mixture to a 15x10-inch jelly roll pan. Bake 15 to 20 minutes or until the tomatoes have shriveled and browned lightly. Cool on the pan. Transfer to a shallow bowl. Serve at room temperature with toasted baguette slices or crackers. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 72155,"Blended Beef, White Bean and Squash Burgers 3/4 cup canned (drained and rinsed) white navy beans 1 teaspoon smoked paprika
   1 1/4 teaspoons garlic powder
   1 1/4 teaspoons onion powder
   8 ounces peeled butternut squash, cut into 1/2-inch dice (about 2 cups)
   1 tablespoon extra-virgin olive oil
   Kosher salt and freshly ground black pepper
   12 ounces 92 percent lean ground beef
   2 tablespoons canola oil
   4 slices sharp Cheddar, each slice cut in half
   4 large sesame seed hamburger buns, lightly toasted
   4 leaves green leaf lettuce
   4 thick slices beefsteak tomato
   Ketchup, Dijon mustard and mayonnaise, for serving
   Instructions: Position a rack in the center of the oven and preheat to 425 degrees F. Add the beans, smoked paprika, garlic powder and onion powder to a large bowl. Stir to combine, then set aside.
   Combine the butternut squash, olive oil, a large pinch salt and a couple grinds black pepper on a small baking sheet. Toss to coat and spread in an even layer. Roast in the oven until the squash is tender and deeply browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
   Add the squash to the bean mixture and stir to combine. Allow to cool completely.
   Once cooled, use a fork to roughly mash the squash and beans. It should be mostly smooth but with small chunks of squash and beans throughout. Add the beef and 1/2 teaspoon salt and use your hands to mix until combined. Divide into 4 portions and form each into a patty about 4 inches in diameter and a little more than 1/2 inch thick.
   Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add the canola oil and swirl to coat. Season the patties liberally on both sides with salt and pepper and add to the pan. Cook until deeply browned and a crust is formed on the first side, 3 to 4 minutes. Flip carefully and cook until the second side is also browned, 2 to 3 minutes. Layer 2 pieces of the cheese (1 slice total) on top of each patty, then cover the pan and cook until cheese is just melted, about 1 minute.
   Layer the patties, lettuce and tomato on the toasted hamburger buns and serve ketchup, mustard and mayonnaise alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 72156,"Easy Fried Shrimp and Tartar Sauce 1 quart vegetable oil, for frying 1/2 cup white rice flour
1/2 cup beer
1 pound peeled and deveined large shrimp, tail-on Kosher salt and freshly cracked black pepper
Tartar Sauce, recipe follows, for serving 3/4 cup mayonnaise 1 tablespoon minced fresh dill
1 tablespoon minced cornichons 1 tablespoon white wine vinegar
2 teaspoons chopped capers (rinsed and drained)
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper Instructions: Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack. In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper. Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides. One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt. Serve the fried shrimp with Tartar Sauce for dipping. Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72157,"Cauliflower-Onion Linguine Kosher salt 12 ounces linguine 4 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/4 cup panko (Japanese breadcrumbs) 1/2 cup fried onions, chopped 4 cups cauliflower florets, roughly chopped 1/2 to 1 teaspoon red pepper flakes 1/4 cup grated parmesan cheese, plus more for topping 2 tablespoons chopped fresh basil 1/4 cup pine nuts Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta. Return to the pot and toss with 1 tablespoon olive oil.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook about 30 seconds. Add the panko and fried onions and cook, stirring, until lightly toasted, about 3 minutes. Transfer to a plate; wipe out the skillet.
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the cauliflower and cook until the edges brown, about 4 minutes. Add the red pepper flakes and toast 30 seconds. Add the reserved pasta water and cook until the liquid is reduced by half and the cauliflower is crisp-tender, about 1 more minute.
Add the pasta, onion mixture and parmesan to the skillet and toss. Season with salt. Top with the basil, pine nuts and more parmesan. Photograph by Andrew Mccaul ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72158,"Skillet Cornbread 1/2 pound bacon, chopped 2 tablespoons minced garlic 4 jalapenos, seeded and diced 3 cups cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3 cups buttermilk 2 large eggs, lightly beaten 10 tablespoons melted unsalted butter Instructions: Preheat the oven to 450 degree F. Brown chopped bacon in a 10-inch cast iron skillet. Add the garlic and jalapeno and saute until softened. In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well. In a small bowl, combine the buttermilk, eggs, and melted butter. Add to dry ingredients and stir just to combine. Quickly pour the cornmeal batter into the skillet. Bake for 25 to 30 minutes, or until firm and golden brown on top. Let sit for 5 minutes, then turn out onto a cutting board. Cut into wedges and serve hot with butter on the side. ","[Riesling, Chardonnay, Sauvignon Blanc, Zinfandel]" 72159,"Quick Spicy Kimchee 2 tablespoons hot chili paste (recommended: Srirachi Hot Chili Paste) 1-inch piece fresh ginger, grated 2 cloves garlic, finely chopped 2 scallions, finely sliced 1 head Napa cabbage, about 1 to 1 1/2 pounds 1/4 cup kosher salt 1/2 cup rice vinegar 1 tablespoon sugar Instructions: Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours. In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste. ","[Zinfandel, Tempranillo, Syrah, Barbera]" 72160,"Meatball Parm Speciality Pizza 4 teaspoons extra-virgin olive oil 1 1/2 teaspoons sugar
3 teaspoons salt
3 teaspoons instant yeast
4 1/2 cups bread flour, plus additional for coating dough
Nonstick cooking spray, for the dough Four 3-quart cans unpeeled ground tomatoes Two 3-quart cans peeled ground tomatoes
1 cup dried basil
1/2 cup dried oregano
1/2 cup dried marjoram
1/2 cup sugar
1/2 cup granulated garlic
3/4 pound ground beef 3/4 pound ground pork
1 1/2 cups panko breadcrumbs
3/4 cup grated Romano 1/2 cup fresh parsley
1/2 cup fresh marjoram
1/4 cup extra-virgin olive oil
1/4 cup chopped walnuts
3 eggs
3 cloves garlic Salt and pepper Cornmeal, for coating dough 1 pound shredded mozzarella 1/2 cup shredded Parmesan Instructions: For the dough: Add 2 cups cold water to bowl of a stand mixer. Add oil, sugar, salt and yeast and mix with a wire whisk until blended evenly, 1 minute. Add flour, then blend with the dough hook until a dough ball is formed, about 15 minutes. (Knead dough by hand to form dough ball if needed.) Portion into smaller dough balls and lightly spray with cooking spray. Individually wrap dough balls tightly in plastic wrap. Refrigerate for 24 to 48 hours. For the sauce: Mix the unpeeled and peeled ground tomatoes together with the basil, oregano, marjoram, sugar and garlic in a large container. Refrigerate for 24 to 48 hours to allow flavors to release and blend. For the meatballs: Preheat the oven to 375 degrees F. Put beef, pork, breadcrumbs, Romano, parsley, marjoram, oil, walnuts, eggs, garlic and some salt and pepper in a large bowl. Mix with your hands to incorporate all ingredients. Use wet hands and form mixture into 12 to 15 pool table-size balls. Add some pizza sauce to coat bottom of a large casserole dish. Arrange meatballs in casserole and lightly coat meatballs in the pizza sauce. Cover dish and bake, about 30 minutes. Uncover dish and finish baking until meatballs are cooked through. Turn the oven up to 550 degrees F. Coat a dough ball in flour and cornmeal and hand toss to an 18-inch diameter. Evenly distribute pizza sauce, leaving a 1-inch border for a nice crust. Top pizza with shredded mozzarella. Evenly add sliced meatballs over the cheese. Sprinkle Parmesan evenly over entire pizza. Ladle some more pizza sauce evenly over toppings. Lastly, sprinkle some additional mozzarella over the other toppings. Bake until crust is golden brown, about 10 minutes. Cut into 8 even slices and enjoy. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 72161,"Cheat Sheet Roasted Vegetable Couscous 1 cup small broccoli florets (from about 1/2 head) 2 medium carrots, cut into 1/4-inch rounds (about 1 cup)
1 red bell pepper, cut into 1-inch chunks (about 1 cup)
1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/4 cups chicken stock
One 15.5-ounce can chickpeas, drained and rinsed
1 cup couscous
Pinch crushed red pepper flakes, for serving
Juice of 1/2 lemon Fresh mint leaves, for garnish
Instructions: Preheat the oven to 400 degrees F. Toss the broccoli florets, carrots, bell pepper and onion together with 2 tablespoons olive oil and some salt and pepper and spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes. Meanwhile, bring the chicken stock to a boil in a small saucepot. Sprinkle the chickpeas and couscous in an even layer on top of the vegetables, drizzle with the remaining tablespoon oil and sprinkle with some salt and pepper. Pour the boiling stock over the top of the couscous and vegetables and cover with aluminum foil. Let sit until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. Sprinkle with the red pepper flakes, drizzle lemon juice over the top and garnish with the mint leaves. To reheat the couscous before serving, cover with foil and place in a 350 degree F oven for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72162,"Garlic-Studded Pot Roast 1 (3 to 3 1/2-pound) boneless beef chuck roast 10 to 12 large cloves garlic, peeled and cut in 1/2 lengthwise 2 1/2 teaspoons salt 1 teaspoon ground black pepper 2 tablespoons vegetable oil 3/4 cup water, plus more if necessary Fresh chopped thyme leaves and parsley, for garnish
Fresh chopped thyme leaves and parsley, for garnish Roasted Vegetables, recipe follows 2 turnips, cut into 1-inch pieces 2 carrots, cut into 1-inch pieces 12 red pearl onions 2 beets, cut into 1-inch pieces Extra-virgin olive oil Salt and freshly ground black pepper Instructions: Using the tip of a sharp paring knife, make 20 to 24 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Using your fingers, insert the garlic cloves as deep into the meat as possible. Season the roast evenly on all sides with the salt and pepper. Heat a Dutch oven over high heat. Add the oil and, when very hot, use the meat fork to add the roast. Sear on all sides until very well browned, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown -- this is where a lot of the flavor comes from. When the roast is evenly browned on all sides, add the water and stir to loosen the browned bits on the bottom of the pan. Cover the Dutch oven, reduce the heat to low/medium-low and cook the roast until it is very tender, about 3 hours, turning two or three times during the entire cooking time. Check occasionally to make sure that you always have 1-inch or so of liquid on the bottom of the pan. If necessary, add more water. When the roast is very tender, transfer to a serving platter and slice or pull meat apart into serving pieces. Reduce the pan juices slightly, if desired, and serve drizzled over the top of the roast. Garnish with fresh thyme and parsley. Preheat oven to 450 degrees F. Place all vegetables except the beets in a roasting pan. Place beets in a separate roasting pan. Drizzle all vegetables with extra-virgin olive oil, season with salt and pepper and toss to coat. Place in oven and roast for about 30 to 40 minutes, or until vegetables are tender and carmelized. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 72163,"Cheese Souffle 1 1/2 cups milk 4 tablespoons margarine 4 tablespoons flour 3 eggs, separated 1/4 cup grated cheese Instructions: Boil milk. In a separate saucepan melt margarine and add flour to make a roux. Slowly add hot milk whisking constantly. In a small bowl whisk egg yolks and add a little warm milk to temper egg yolks. Stir egg yolk mixture back into the pot with the warm milk. Add cheese and stir to combine. Remove from heat and cool. Beat egg whites until stiff peaks form and fold into the cooled custard. Ladle custard into 6 greased ramekins. Put ramekins into a large pan and pour warm water into pan until water reaches 1/2 way up the sides of the ramekins. Bake in a preheated 450 degree oven for 5 minutes, reduce temperature to 350 and bake until just set, about 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72164,"Blushing Blossom Ice 2 parts berry vodka 1 part cherry brandy 1 part pomegranate juice 1/2 part club soda 1/2 cup frozen Bing cherries, for garnish Instructions: In a pitcher filled with ice, combine vodka, cherry brandy, and pomegranate juice. Top with club soda and stir. Pour into glasses and garnish with a frozen cherry. ","[Vodka, Cherry Brandy, Pomegranate Juice]" 72165,"Troy Gentry's Hamburgers 1 pound ground beef 1 (1-ounce) package onion soup mix 2 tablespoons Worcestershire sauce 2 tablespoons bourbon (recommended: Jim Beam) Dash hot pepper sauce (recommended: Tabasco) Hamburger buns, for serving Instructions: Preheat an outdoor grill or heat a grill pan on the stove over medium-high heat. Using your hands, combine all ingredients in a medium bowl, mixing just to combine. Divide meat into 3 or 4 portions and form each into patty using your hands. Grill for 4 to 6 minutes on both sides for medium-rare to medium doneness. If desired, place buns, cut side down on the grill, until toasted, about 1 to 2 minutes. Serve burgers on buns. ","[Chardonnay, Merlot, Zinfandel, Cabernet Sauvignon]" 72166,"Walter's Cochinita Pibil 1 tablespoon annatto (ground achiote seeds) 1 tablespoon coriander seeds 1 tablespoon peppercorns 1 teaspoon ground cinnamon 1 teaspoon salt 3 whole cloves, ground 3 cloves garlic, minced 2 sprigs fresh oregano, roughly chopped 1 habanero cl, seeded and chopped
Juice of 8 limes or bitter oranges, or white wine vinegar One 4-pound/2 kg bone-in pork shoulder 8 banana leaves, soaked 2 tablespoons/30 ml olive oil 1 bunch fresh cilantro, leaves finely chopped 1 habanero cl, seeded and diced 1 red onion, diced Juice of 1 seville orange or 2 limes Salt and freshly ground black pepper
4 tomatoes, seeded and diced Zest and juice of 3 limes or 2 seville oranges
1 bunch fresh cilantro leaves 1 onion, diced Salt and freshly ground black pepper
4 sections of baguette or tortillas Instructions: Preheat the oven to 325 degrees F (160 degrees C). For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and cl to form a paste. Add the juice and pulse until combined.
Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours.
Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve.
For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, cl and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve.
Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 72167,"Mussel Soup Billy-Bi 2 quarts uncooked mussels in shells (about 3 pounds) 2 tablespoons butter 1/4 teaspoon paprika 4 shallots, finely chopped 3 sprigs parsley 1/4 teaspoon whole white peppercorns 1 cup dry white wine 1 1/2 to 2 cups fish broth or 1 (14 1/2-ounce) can chicken broth 2 cups heavy cream Salt Chopped Italian flat-leaf parsley, for garnish Instructions: Discard any mussels that have opened. Scrape off barnacles and scrub mussels with a stiff brush under running water; drain. In a 4 to 5-quart kettle over medium heat, melt the butter. Add the paprika and shallots and cook, stirring, until soft but not brown. Add the mussels in shells, parsley, peppercorns, and wine. Bring to a boil, cover, reduce heat, and simmer until the mussels open (about 6 to 8 minutes). Discard any mussels that remain closed. Remove the mussels from the liquid. Strain the liquid through a dampened cloth and measure it. Add fish broth to make 4 cups. Return liquid to the kettle (rinsed to remove any sand). Remove the mussels from the shells, discarding the shells. Pinch out and discard any \beards\ from the mussels. To the liquid, add the cream. Bring to a boil over high heat, reduce the heat slightly, and boil until the soup is reduced by about one-fourth. Lower heat to medium. Taste and add salt, if needed. Add the mussels and cook until just heated through. Serve hot or chilled, garnished with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72168,"Vegan Potato, Pepper and Olive Phyllo Cups 1 medium all-purpose potato, peeled and cut into 1/4-inch dice 4 tablespoons extra-virgin olive oil 2 tablespoons nutritional yeast Kosher salt 1 medium shallot, finely chopped 2 tablespoons red wine vinegar 1 teaspoon tomato paste 1/2 teaspoon sweet smoked paprika Pinch cayenne 1/2 cup loosely packed fresh parsley leaves, chopped 2 large jarred piquillo peppers, finely chopped 12 Kalamata olives, finely chopped 30 mini phyllo shells Instructions: Put the potatoes in a small saucepan, and add just enough water to cover them. Bring to a boil, and cook until the potatoes are tender, about 10 minutes. Drain through a sieve, and shake all the remaining water off. Return the potatoes to the saucepan, and add 2 tablespoons of the oil, nutritional yeast and 1/2 teaspoon salt. Mash with a fork until roughly smooth (it's OK if there are a few lumps). Set aside. Heat the remaining 2 tablespoons oil in a small skillet over medium-high heat; add the shallots and a pinch of salt, and cook, stirring frequently, until soft and just starting to brown, about 3 minutes. Add the vinegar, tomato paste, paprika and cayenne and cook, stirring constantly, until the spices are toasted and the oil turns brick red, about 1 minute. Remove from the heat, and scrape every last bit into the mashed potatoes. Add half the parsley and peppers, the olives and 3/4 teaspoon salt, and stir to combine. (The filling can be made and refrigerated up to a day in advance.) Preheat the oven to 425 F. Arrange the phyllo cups on a baking sheet, and fill each with a heaping teaspoon of the potato mixture. Bake until the filling is hot, 4 to 5 minutes. Garnish with the remaining parsley and peppers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 72169,"Country Ham Salad with Fresh Mozzarella and Balsamic-Molasses Vinaigrette 1 pound Kentucky country ham, finely diced 1/2-pound fresh mozzarella, finely diced 2 yellow peppers, roasted, peeled, seeded, and finely diced 1/4 cup chiffonad fresh basil 3/4 cup balsamic vinegar 1/4 cup molasses 1 tablespoon Dijon mustard Salt and freshly ground black pepper 6 cups mixed baby greens, washed and dried Instructions: Combine the ham, mozzarella, peppers, and basil in a large bowl. Whisk together the balsamic vinegar, molasses, and mustard in a small bowl; season dressing with salt and pepper. Pour 3/4 of the dressing over the ham mixture. Place the greens in a large bowl, drizzle with the remaining dressing, season with salt and pepper, and toss to combine. Arrange the greens on a platter and mound the ham salad on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 72170,"Banavalanche 1 pint vanilla ice cream, softened 1/2 cup chopped roasted salted peanuts, plus more for topping 1/2 cup chopped peanut butter cups, plus more for topping 1/2 cup chopped chocolate-covered peanuts, plus more for topping 1/4 cup candy-coated peanut butter pieces, plus more for topping 1/2 cup roughly chopped peanut butter cookies 1 pint chocolate ice cream, softened 1 14-ounce can sweetened condensed milk 3 ounces bittersweet chocolate, chopped 3 tablespoons creamy peanut butter 1/4 cup whole milk 1 1/2 cups heavy cream 1 tablespoon sugar 4 to 6 bananas, split lengthwise 1/3 cup shredded sweetened coconut, toasted Instructions: Flavor the ice cream: Put the vanilla ice cream in a stand mixer; beat with the paddle attachment on low speed until smooth, about 30 seconds. Add half each of the peanuts, peanut butter cups, chocolate-covered peanuts, peanut butter pieces and chopped cookies and mix until combined. Transfer to a container. Repeat with the chocolate ice cream and the remaining mix-ins; transfer to another container. Cover both containers and freeze until the ice cream is firm, at least 2 hours.
Make the sauce: Combine the sweetened condensed milk, chocolate, peanut butter and whole milk in a saucepan. Cook over low heat, whisking, until the chocolate melts and the sauce is smooth; keep warm.
Assemble the sundaes: Beat the heavy cream and sugar with a mixer until soft peaks form. Arrange the bananas in shallow dishes. Drizzle with some of the sauce. Add a few scoops of the ice cream, then top with peanut butter cups, more sauce, whipped cream, peanuts, chocolate-covered peanuts, peanut butter pieces and coconut. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72171,"Southside Chili 2 to 3 tablespoons oil 5 pounds lean ground beef 12 ounces canned diced tomatoes 1/2 large onion, chopped 1/8 cup fresh garlic, chopped 1/4 cup dark chili powder, divided 1/8 cup ground chili pepper, divided 1 tablespoon ground cumin, divided Salt 1/8 cup paprika, divided 1/4 tablespoon sugar, divided Instructions: For Southside Chili: In a large pot over medium-high heat and the oil. When the oil is hot add the beef and cook until brown. Stir in the tomatoes, onion, garlic and half of the spices. Simmer, covered, over low heat for 2 hours, stirring often. Add the remaining half of the spices and cook, covered, for 1 more hour. Transfer to a serving bowl and serve. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 72172,"Egg-in-a-Hole with Bacon 8 slices bacon 4 slices white bread 2 tablespoons unsalted butter 4 large eggs Kosher salt 1/4 cup shredded Jack or cheddar cheese 2 cups strawberries, halved Instructions: Cook the bacon in a large nonstick skillet over medium-high heat, flipping, until browned and crisp, 6 to 8 minutes. Remove to a paper towel\u2013lined plate (reserve the skillet). Meanwhile, use a 2 1/2- to 3-inch star cookie cutter to cut out the center of each slice of bread. Reserve the stars. Wipe out the skillet; add 1 tablespoon butter and melt over medium heat. Add 2 bread slices and 2 stars to the skillet and cook until golden brown on the bottom, 1 to 2 minutes. Flip the bread and stars and crack 1 egg directly into each of the cutout centers. Season the eggs with salt, then sprinkle each star with 1 tablespoon cheese. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 2 to 3 minutes. Remove to plates. Wipe out the skillet; add the remaining 1 tablespoon butter and repeat to make 2 more eggs-in-a-hole. Serve the eggs-in-a-hole, cheesy stars and bacon with the strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 72173,"Decadent Chocolate Pecan Pie 1 refrigerated pie crust (from 15-ounce package) 1 cup semi-sweet chocolate chips 3 tablespoons milk 4 eggs 3 tablespoons butter, melted 2 teaspoons McCormick? Pure Vanilla Extract 1 cup dark corn syrup 1 cup sugar 1/2 teaspoon McCormick? Cinnamon, Ground 1/4 teaspoon McCormick? Allspice, Ground 1/4 teaspoon salt 1 1/2 cups pecan halves Instructions:

1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 72174,"Kaitafi Fruit Napoleon 1 pound kaitafi (or 1 box of phyllo dough, shredded) 3 tablespoons butter, melted 1/3 cup sugar, plus 2 tablespoons 1/2 cup raspberries 1/2 cup blackberries 2 kiwis, peeled and sliced 1/8 cup Dark Chocolate Sauce, store bought 1/8 cup White Chocolate Sauce, store bought Instructions: Preheat the oven to 300 degrees F.
   In a medium bowl, combine the kaitafi with the butter, and 1/3 cup sugar to form patties about 3 inches in diameter. You will need 3 to 4 of these. Place them on a greased sheet pan. Sprinkle 1 tablespoon of the remaining sugar over the \disks. Bake for 15 to 20 minutes or until sugar has caramelized. In a small bowl, combine the fruit with a tablespoon of sugar and reserve. Begin to plate by placing 1 slice of kiwi on the bottom (to prevent it from sliding) and layer the napoleon by putting 1 disk and then fruit. Continue to desired height. Drizzle with dark and white chocolate sauce. Serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 72175,"Peanut Mazapanes 2 cups roasted unsalted peanuts 1 cup powdered sugar 1 teaspoon smooth peanut butter Instructions: Using a food processor, grind the peanuts until coarse. Add the powdered sugar and peanut butter and continue mixing for 2 minutes, scraping down the sides as needed, until a compact paste is formed. Remove the peanut mazapan mixture from the food processor. Using a rolling pin, roll out the dough to 3/4-inch thick. With a 2-inch round cookie cutter, cut out circles of dough and carefully remove them onto a baking sheet lined with wax or parchment paper. You can reform and roll the dough again to yield the remaining rounds. Serve immediately, or wrap in parchment paper and refrigerate to store. ","[Chardonnay, Riesling, Gewrztraminer]" 72176,"Asian Style Turkey Salad 2 cups leftover roast turkey 1 tablespoon light soy sauce 1 tablespoon dry sherry or Mirin 1 tablespoon each vegetable and Oriental sesame oil Quarter size fresh ginger, minced 2 green onions, thinly sliced Salt and freshly ground black pepper 1 head Belgian endive, separated into spears 1/4 cup finely diced red bell pepper 2 tablespoons chopped cilantro or peanuts Instructions: Cut the turkey into small cubes, making sure to remove all fat and skin. Make a dressing of the soy sauce, sherry, oils and ginger and toss with the turkey and green onions. Season to taste with salt and pepper Center the salad on a plate and surround with endive spears. Garnish the salad with red pepper and cilantro or peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72177,"Ruthie's Zucchini Rounds 2 medium zucchini cut into 1/4 inch rounds 2/3 cup bread crumbs 1/3 cup Parmesan cheese 1 cup flour 2 whole eggs 2 tablespoons butter Instructions: In a shallow dish , combine bread crumbs and Parmesan cheese; set aside. Place flour in shallow dish; set aside. Beat two eggs in shallow dish and set aside. Heat 2 tablespoons butter in skillet over medium heat. Season zucchini rounds with salt and pepper. Dredge in flour, beaten egg, then bread crumb mixture. Saute until golden brown ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 72178,"Pomegranate Glazed Turkey with Wild Rice and Chestnut Stuffing 1 small fresh turkey, cut into pieces Olive oil Salt and black pepper 4 cups wild rice, cooked 2/3 cup chestnuts, toasted and roughly chopped 1/2 cup finely chopped yellow onion, sauteed 2 teaspoons finely chopped fresh thyme leaves 1 teaspoon finely chopped fresh savory leaves 2 tablespoons roughly chopped fresh parsley leaves 1/2 cup crumbled goat cheese 1 cup pomegranate juice Instructions: Preheat the grill to high heat. Season the turkey with olive oil, salt, and pepper. Let stand at room temperature for 20 minutes. Mix the rice, chestnuts, onion, and herbs together in a baking dish. Top with crumbled goat cheese. Cover with foil and set aside. Preheat the oven to 350 degrees F. Place the turkey on the grill and grill each side over high heat until nicely browned, about 4 to 5 minutes on each side. Turn the heat down to low and move the turkey pieces to a higher rack in the grill. Close the lid of the grill and let cook slowly, turning occasionally, for 30 to 40 minutes. Then begin brushing the pomegranate juice on the turkey and continue until the turkey is cooked through; an instant-read thermometer inserted into the thickest part of the thigh, away from the bone should register 175 degrees F. Remove the turkey from the grill, transfer to a cutting board, and let it stand, loosely covered with foil, for 15 minutes before carving. Place the stuffing in the oven and let warm for 10 minutes. Serve stuffing with turkey. Bring any remaining pomegranate juice to a simmer and drizzle over the turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 72179,"Lime Ricky Float Margarita 8 ounces silver tequila 1/2 cup freshly squeezed lime juice 1/4 cup agave nectar 1/4 cup maraschino liqueur 15 fresh or frozen cherries, pitted Ice Lime sorbet Lime or cherry flavored club soda Fresh cherries, with stems for garnish Fresh mint sprigs, for garnish Instructions: Combine the tequila, lime juice, agave nectar, maraschino liqueur and cherries in a blender and blend a few times to coarsely chop the cherries. Fill a cocktail shaker with ice. Pour the cherry mixture into the shaker and shake well. Put a scoop of sorbet into 4 margarita glasses. Strain the cherry mixture over the top. Add a splash of club soda and garnish with fresh cherries and mint sprigs. ","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 72180,"Papaya and Mango Batidos 1 cup diced papaya (about 1 small papaya), plus some sliced, for garnish 1 cup diced mango (about 1 mango), plus some sliced, for garnish 1 1/2 cups milk 1 cup crushed ice Instructions: Combine the papaya, mango, milk, and ice in a blender process just until smooth. Pour into glasses and garnish with mango and papaya slices. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 72181,"Rosemary-Lemon Shortbread Cookies 3 sticks (1 1/2 cups) unsalted butter, softened, plus more for the pan 1 cup sugar
1 tablespoon finely grated lemon zest
2 teaspoons finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon vanilla
3 1/2 cups all-purpose flour
1 1/2 cups confectioners' sugar 1 lemon, zested and juiced
Instructions: For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan. Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve. Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together. Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar. Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a bench scraper or knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies using the foil as handles. Cool completely on a rack. For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness. Drizzle the icing over the cookies and allow to set, or serve the icing alongside to dip or drizzle upon serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 72182,"Crispy Orzo Salad 2 tablespoons olive oil 2 tablespoons jarred green olive tapenade
2 teaspoons white wine vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon Calabrian chili paste
1/2 teaspoon kosher salt
1 to 2 hearts of romaine lettuce, sliced thin 2 roasted red peppers, sliced into thin strips
1 bulb fennel, shaved thin
One 6-ounce combo package of provolone and genoa salami, sliced thin
1/2 cup olive oil 1/2 cup par-cooked orzo pasta (see Cook's Note)
1/4 teaspoon kosher salt
Instructions: For the dressing: Whisk together the olive oil, tapenade, vinegar, oregano and chili paste in a large bowl. Season with the salt. For the salad: Add the chopped romaine, roasted red pepper, fennel, provolone and salami to the dressing. Toss well to coat. For the pasta: Heat the olive oil in a medium skillet over medium-high heat. When the oil is hot, add the par-cooked pasta and fry until golden brown, about 4 minutes. Using a slotted spoon, remove to a paper towel-lined plate and season with the salt. Sprinkle the crispy orzo over the top of the salad and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 72183,"Big Cheese Squeeze 2 slices of bread, cut thin (as far as breadselection goes, all I'll say is the bigger the loaf the bigger the sandwich) 1 teaspoon (or more) smooth Dijon mustard 1 cup grated cheese Semi-hard, semi-soft combo like smoked gouda and Gruyere or Fontina with a young Asiago. Good quality olive oil for spritzing. Instructions: Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat. Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread. Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak. When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the larger one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft. Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes. Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect...better than mom's. (no reason to tell her) Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost... there's always next year. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72184,"Instant Pot Pumpkin Cheesecake 24 gingersnap cookies (about 5.7 ounces) Kosher salt 4 tablespoons unsalted butter, melted and cooled slightly
24 ounces cream cheese, at room temperature
1 cup canned pure pumpkin puree 2 teaspoons pure vanilla extract 1/4 teaspoon ground nutmeg 3 large eggs, at room temperature 1 cup sugar 1 1/2 teaspoons ground cinnamon 1 cup whipped cream Instructions: For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling. Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust. Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake. Pour 2 cups water in the bottom of a 6-quart Instant Pot? and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes. After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.
Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72185,"Herbed Potato Galette 1 tablespoon unsalted butter, plus 4 tablespoons unsalted butter, melted 2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
1 teaspoon garlic powder
5 sprigs thyme, leaves stripped Kosher salt and freshly ground black pepper
1 small onion, thinly sliced
Flaky sea salt
Instructions: Preheat the oven to 375 degrees F. Generously grease a 12-cup muffin tin with the 1 tablespoon butter. Combine the potatoes, 4 tablespoons melted butter, garlic powder, thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Gently toss the potatoes with your hands until fully coated with the butter and herbs. Layer the potatoes in the prepared muffin tin. Tuck 2 onion slices into each potato stack. Bake until the potatoes are easily pierced with a knife and the edges are golden brown, 50 to 60 minutes. Sprinkle with 1/2 teaspoon flaky sea salt and 1/2 teaspoon pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72186,"Spinach, Potato and Goat's Cheese Tart Shortcrust Pastry, recipe follows 9 ounces baby spinach or trimmed large spinach leaves 7 baby new potatoes, unpeeled (about 8 ounces) 4 eggs 9 ounces heavy cream Salt and freshly ground black pepper
Zest of 1/2 lemon Pinch freshly grated nutmeg Pinch ground cayenne pepper 1 ounce Parmesan cheese, finely grated 5 ounces goat cheese, cut into 1/4 to 1/2-inch slices
7 ounces all-purpose flour, sifted Pinch of salt 7 tablespoons chilled butter, cubed 1/2 to 1 medium egg, beaten Instructions: Make the Shortcrust Pastry, recipe follows, leaving to chill for 30 minutes before using. Preheat the oven to 350 degrees F. Line the tart tin with the dough and bake 'blind'. Cook's Note: Blind Baking. To pre-bake a pastry shell before adding filling, first chill the pastry, and then line your pan. Line the pastry with foil, parchment or greaseproof paper, leaving plenty to come up the sides. Fill with baking beans (alternatively, for a really smooth finish use plastic wrap to line the pastry: place 2 sheets over the pastry, add the beans and bring the edges into the center.) Whichever method you choose, bake 'blind' in a 350 degree F oven for 15 to 20 minutes, or until the pastry feels dry. Remove the paper and beans, and brush with a little leftover beaten egg, and return to the oven for 2 minutes. If there are any little holes or cracks in the pastry, just patch it up with any leftover raw pastry before you return it to the oven. Remove from the oven, and set aside in the pan while you make the filling. The pastry can be baked a day in advance and kept covered until you need it. Filling: Wash and dry the spinach, removing any tough stalks and stems, if using large spinach leaves. In a medium-size saucepan, cook the spinach in just the water that's clinging to it, over a low heat until it wilts. Drain the spinach in a colander or sieve, and let cool a little, then squeeze most of the moisture out with your hands, and roughly chop. Meanwhile, steam or boil the potatoes, until just cooked, and cool the potatoes on a tray or board. When the potatoes are cool enough to handle, cut them into 1/4-inch thick slices. In a medium-sized bowl, whisk the eggs, and add the cream, salt, and pepper, lemon zest, nutmeg, cayenne pepper, and grated Parmesan. Whisk these ingredients together, and then add the spinach, and mix through. Season well as the potatoes are very mild and need a good contrast. Spread the potato slices over the base of the prepared tart, and dot with the goat's cheese, reserving a few slices of each to place on the top, if you wish. Gently spoon the spinach cream mixture over the cheese, as high as you can go. If you are concerned about spillage, carry the tart minus the last few spoons of filling over to the oven. Place the pan in the oven, and then add the remaining filling, and any remaining potato, and cheese slices. Bake until the tart is golden brown and just set in the center, about 35 to 40 minutes. Remove the tart from the oven, and let cool for about 10 minutes before serving. Shortcrust Pastry Place the flour, salt, and butter in a food processor and whiz or pulse briefly. Add half the beaten egg and continue to whiz. You might add a little more egg, but not too much as the mixture should be just moist enough to come together. If making by hand, rub the butter into the flour until it resembles coarse bread crumbs. Then, using your hands, add just enough egg to bring the dough together. With your hands, flatten out the ball of dough, until it is about 3/4-inch thick, and then wrap in plastic wrap or place in a plastic bag and leave in the refrigerator for at least 30 minutes or, if you are pushed for time, in the freezer for 10 to 15 minutes. Makes 1 crust (about 14 ounces). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72187,"Marinated Grilled Pork Tenderloin 3 (3/4 to 1 pound) pork tenderloins 1/2 cup soy sauce 1/2 cup dry sherry 1/2 cup honey 1/4 cup rice wine vinegar 1/4 cup vegetable oil 2 tablespoons fresh orange juice 1 1/2 tablespoons minced fresh rosemary 1 tablespoon minced shallots 1 teaspoon minced fresh ginger Instructions: Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding. Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours. Preheat an outdoor grill or indoor grill pan. Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving. Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened. Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72188,"Nutty Spiced Bananas 6 bananas, slightly underripe 3 tablespoons chopped unsalted cashew nuts 3 tablespoons chopped unsalted peanuts 3 tablespoons dried coconut 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg Juice of 1/2 orange 4 tablespoons rum 1 tablespoon butter Instructions: Preheat the oven to 375 degrees. Slice the bananas and place them in a greased, ovenproof, 9 by 9 inch dish. In a small bowl, mix the cashew nuts, peanuts, coconut, sugar, cinnamon, and nutmeg. Pour the orange juice and rum over the bananas, then sprinkle them with the nut and sugar mixture. Dot the top with butter. Bake in the oven for 20 to 25 minutes, until the bananas are golden and the sauce is bubbling. Serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 72189,"Croquembouche 2 cups water 16 tablespoons (2 sticks) unsalted butter 1 teaspoon salt 3 teaspoons granulated sugar 2 cups flour 8 to 10 eggs Filling, recipe follows Caramel, recipe follows 4 cups whole, 2 percent fat, or 1 percent fat milk 1 vanilla bean, split lengthwise 12 egg yolks 1 1/3 cups granulated sugar 1/2 cup cornstarch 2 tablespoons unsalted butter 2 1/2 cups sugar 2/3 cup water Instructions: Preheat the oven to 425 degrees. In a large saucepan, bring the water, butter, salt, and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, and working 1 egg at a time, add 6 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 or 2 more eggs, and mix until incorporated. Using a pastry bag fitted with a large plain tip, pipe the dough in big kisses onto a parchment lined baking sheet. Whisk 2 eggs with 3 teaspoons of water. Brush the surface of the dough with the egg wash to knock down the points (do not use all the egg wash.) Bake 15 minutes, then reduce the heat to 375-degrees and bake until puffed up and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point and frozen in plastic bags. Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter and any flavorings if you want to make a different flavor like chocolate or coffee. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Poke a hole with a plain pastry tip in the bottom of each cream puff and pipe it full of the custard. Caramel: Dissolve the sugar in a saucepan with the water, making an \X\ through the sugar with your finger to allow the water to slowly soak into the sugar. Boil to make a light golden caramel then dip the bottom of the pan in an ice bath to stop the cooking. Dip the sides of the puffs in the caramel and stick them together (approximately 20 cream puffs) in a circle, tops facing out. Make a second row on top of the first but a bit smaller to draw the circle in and create a tower of cream puffs. Check it from all sides occasionally to make sure it's straight. When it's finished, drizzle it with caramel all over. You can also stick on decorative elements with the caramel in the crevices, like candied violets, gold balls, gum paste flowers, sugar covered almonds, etc. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72190,"Giant Chocolate-Peanut Butter Cookie Cake 4 1/2 cups all-purpose flour (see Cook's Note) 2/3 cup unsweetened dark cocoa powder 2 teaspoons baking soda 2 teaspoons fine salt 3 sticks (24 tablespoons) unsalted butter, at room temperature 3 cups packed dark brown sugar 4 large eggs 2 teaspoons pure vanilla extract 3 cups semisweet chocolate chips 1/2 cup honey-roasted peanuts, chopped 2 sticks (16 tablespoons) unsalted butter, at room temperature 1 cup smooth peanut butter 2 cups confectioners' sugar 4 ounces semisweet chocolate, finely chopped 1/3 cup heavy cream 1 tablespoon unsalted butter Instructions: Preheat the oven to 375 degrees F. For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand. Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough. For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated. Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth. For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth. Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 72191,"Aioli With Roasted Vegetables 12 cloves garlic Kosher salt 2 large pasteurized egg yolks 1 1/2 cups light extra-virgin olive oil (or equal parts extra-virgin olive oil and grapeseed oil) Instructions: Place 10 garlic cloves in a saucepan and cover with cold water. Bring to a simmer over medium-high heat and cook 3 minutes, then drain. Return the garlic to the saucepan and cover with fresh water. Bring to a simmer and cook 3 more minutes, then drain again. Mince the remaining 2 garlic cloves; sprinkle with salt. Use the flat side of a chef's knife to mash the garlic and salt into a smooth paste. (For a stronger aioli, cook 8 cloves in step 1 and mash 4 into a paste.) Combine the cooked garlic and garlic paste in a food processor. Add the egg yolks and 3 tablespoons warm water; pulse to blend, scraping down the sides as needed. With the motor running, add the olive oil in a steady stream and blend until thick. Transfer to a bowl; cover and refrigerate 1 to 4 hours. Remove the aioli from the refrigerator about 15 minutes before serving. Whisk in up to 4 tablespoons water to thin it, if desired. Season with salt. Serve with the roasted vegetables. Choose several vegetables and make a foil packet for each: Pile the vegetables on foil, sprinkle with salt and drizzle with 1 tablespoon olive oil and 2 tablespoons water. Seal into a packet, put on a baking sheet and roast at 450 degrees F until tender. Keep sealed until ready to serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72192,"Grilled Salmon with Maple-Dill Glaze 4 (4 oz.) salmon fillets, rinsed and patted dry 1 (16 oz.) bag frozen vegetable blend like Baby Corn Blend* MAPLE-DILL GLAZE: 1 1/2 tsps. Dijon mustard 2 tbsps. balsamic vinegar 1/4 cup Hungry Jack? Microwave Ready Lite Syrup or Hungry Jack? Microwave Ready Regular Syrup 1/2 tsp. finely minced garlic 1 tsp. dill weed 1/2 tsp. salt 2 tbsps. Crisco? Puritan Canola Oil with Omega-3 DHA Instructions: WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator. BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking. COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72193,"Pan-Seared Sea Bass with a Spanish Sauce 1 medium size red pepper, diced 1 medium size green pepper, diced 2 medium size yellow onions, diced 2 tablespoons olive oil, plus 4 tablespoons 1 pound small shrimp, peeled and diced 1 cup mild salsa 1 quart heavy cream Salt and freshly ground black pepper 10 (8-ounce) fillets sea bass, skin removed Red pepper, julienne, for garnish Parsley sprigs, for garnish Instructions: In a large pot over medium heat, saute red pepper, green pepper and onion in 2 tablespoons of olive oil for 10 minutes, or until tender. Add shrimp and continue cooking for 3 minutes. Add salsa, heavy cream, salt and pepper, then heat and reduce until slightly thickened. Season sea bass on both sides with salt and pepper. In a large iron skillet over medium-high heat, pan-sear the sea bass with remaining olive oil. Place fish on a plate and ladle sauce over fish. Garnish with julienne red pepper and a parsley sprig. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 72194,"Crudite and 3 Sauces 2 tins flat filet anchovies, lightly drained 1 tablespoon small capers in brine 2 tablespoons caper brine 1 clove garlic, cracked from skin 1/2 cup extra-virgin olive oil 1/2 cup pitted small black olives, such as Nicoise, kalamata may also be used 2 tablespoons red wine vinegar \u2013 eyeball it 1 teaspoon dried thyme or 2 tablespoons fresh thyme leaves 1/3 cup extra-virgin olive oil \u2013 eyeball it 1/4 cup grated Parmigiano 2 plum tomatoes, seeded and chopped 2 scallions, whites and tops, thinly sliced 2 tablespoons flat-leaf parsley, chopped, a palmful Extra-virgin olive oil, for drizzling Coarse salt 2 large eggs 1 seedless cucumber, halved across then quartered lengthwise 1 head celery, trimmed, separated and wiped clean, ribs left whole 4 scallions, whole, cleaned and roots trimmed 4 large radishes, cleaned but left whole with greens in tact 4 baby zucchini, washed 4 small carrots, peeled and left whole 2 vine ripe tomatoes Instructions: Anchovy Sauce: Place anchovies, capers, caper brine, and garlic in food processor or blender and turn the machine on. Stream in the olive oil and form a thick dressing. Scrape the dressing into a small serving cup or bowl and return the processor bowl or the blender to its base. Black Olive and Parmigiano Sauce: Place the black olives, vinegar, and thyme in processor or blender. Turn machine on and stream in the olive oil. When dressing forms, stop machine and add cheese. Pulse-process cheese into dressing then transfer dressing into a second cup or small bowl. Garden Tomato and Green Onion Sauce: In a small mixing bowl, combine tomatoes, scallions, and parsley. Drizzle the raw sauce with the olive oil and season it with salt and pepper, to your taste. Crudite: Place the in a small pot. Cover eggs with water and bring water to a boil. Cover pot and remove from heat. Let eggs stand 10 minutes. Drain eggs and crack shells by rattling cooked eggs inside empty covered pot. Peel and cool eggs under cold running water. Arrange the vegetables in a flower pot, building high and stuffing the pot tightly. Nest whole eggs and whole tomatoes among the vegetables. Serve your vegetable masterpiece with sauces to pass at table. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 72195,"Rodbenders Low Country Island Boil 4 to 6 ounces crab boil spices 1 lemon, quartered 3 to 4 whole garlic cloves 1 red pepper, sliced 1 green pepper, sliced 3 pounds mushrooms, cleaned 3 to 4 scallions 2 to 3 peeled whole onions 9 ounces hot sauce 10 pounds smoked hot sausage 5 pounds tiny whole potatoes 25 to 30 ears corn 2 to 3 tablespoons chopped garlic 7 to 10 pounds mussels 15 to 25 pounds medium or large shrimp (For different variations, any seafood could be added to the pot) Instructions: Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 5 to 10 minutes, or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 5 minutes. Do not wait until water boils. At 5 minutes, add mussels. 3 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain immediately. Serve with plenty of napkins. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 72196,"Potato Rosti with a Smoked Salmon Rose 8 ounces thinly sliced smoked salmon, cut lengthwise into 1/2-inch-thick slices 3 large russet potatoes (1 3/4 pounds) 1/3 cup ghee or vegetable oil 1/4 cup sliced fresh chives Creme fraiche, lemon wedges, capers and diced red onion, for serving Instructions: Line a baking sheet with parchment paper. Line up 3 strips of salmon, making sure they overlap at least 1/2-inch at the ends. Starting from one end, roll the salmon into a pinwheel and set aside. Line another 3 pieces up the same way. Take the first pinwheel, and starting from one end of the salmon strip, roll it up again. Repeat this step 2 more times, then put the salmon flower on the prepared baking sheet. With the remaining salmon, gently form more petals by wrapping them around the perimeter of the salmon flower on the baking sheet. Cover with plastic wrap and refrigerate. Peel the potatoes and grate them on the largest holes of a box grater. Put into a colander and rinse well with cold water until the water runs clear and the starch is gone. Squeeze the potatoes dry a handful at a time, and transfer to a medium bowl. Heat half the ghee in a medium nonstick skillet over medium heat until shimmering. Add the potatoes, and using a spatula, press them firmly into the pan so that they are evenly spread out. Cook undisturbed until dark golden, about 10 minutes. Cover with a lid that is larger than the skillet and carefully invert the skillet so that the potato pancake sits on the lid, golden-side up. Add the remaining ghee to the skillet and heat until shimmering. Slide the potato pancake, golden-side up, back into the skillet and continue to cook until golden and cooked through, another 10 minutes. Slide the potato pancake onto a serving plate and sprinkle with the chives. Using a spatula, transfer the salmon flower to the middle of the potato pancake and serve with the creme fraiche, lemon wedges, capers and onions on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72197,"Loukanika Sausage with Eggs and Tomatoes 4 tablespoons olive oil 1 pound Loukanika sausage, large diced 1 yellow onion, chopped 3 cloves garlic, crushed Fresh oregano, to taste, chopped 1/2 pound plum tomatoes, chopped 4 eggs, beaten 2 tablespoons scallions, chopped Salt, to taste Pepper, to taste Instructions: Heat the olive oil, on medium high heat, in a non-stick pan, add the sausage and saute quickly to render juices. Add the chopped onions and cook until translucent. Once the onions are cooked, add garlic, oregano and tomatoes and cook slowly for 5 minutes. Add the beaten eggs to the pan, and toss in scallions and begin folding together slowly with a rubber spatula. When well blended, season with salt and pepper and serve hot. ","[Rioja, Tempranillo, Garnacha, Barolo]" 72198,"Ganache 8 ounces semisweet chocolate, chopped, or semisweet chocolate chips 8 ounces heavy cream Instructions: Place the chocolate in a medium bowl. Heat the cream in a small pot until hot, then pour over the chocolate. Let sit for a few minutes. Whisk until blended and smooth. ","[Chardonnay, Pinot Grigio, Moscato]" 72199,"Chocolate Custard Corn Pone 3 ounces semisweet chocolate, coarsely chopped 1 tablespoon unsalted butter 1/2 cup all-purpose flour 1/2 cup white cornmeal 1/4 cup sugar 1 tablespoon pure ancho cl powder 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1/2 cup buttermilk 4 ounces semisweet chocolate, coarsely chopped 2 cups milk 1 cup heavy cream 1/2 cup heavy cream 1/2 cup sugar 6 large egg yolks Instructions: For the corn bread: Melted butter or nonstick vegetable spray for greasing pan. Set a rack in the middle of the oven and preheat the oven to 375 degrees. Lightly grease a 9-inch round cake pan. Line it with a disk of parchment paper or buttered waxed paper. Melt the chocolate and butter in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just simmering water. Remove from the heat. Put the flour, cornmeal, sugar, cl powder, baking powder, and salt in a large bowl and stir together with a whisk. Stir in the eggs and buttermilk, then stir in the chocolate mixture. Spread the batter evenly in the prepared pan. Bake for 20 minutes, or until set and a tester comes out clean. Cool in the pan on a wire rack. Break the corn bread into 1-inch chunks. Spread in a shallow 2-quart baking dish. For the custard: Preheat the oven to 300 degrees. Melt the chocolate in the top of a double boiler over barely simmering water or in a small bowl set over a saucepan of just simmering water. Remove from the heat. In a medium heavy-bottomed saucepan, combine the milk, cream, and 1 tablespoon of the sugar and bring to a scald. Meanwhile, put the remaining sugar (1/4 cup plus 3 tablespoons) and the egg yolks in a large bowl and whisk just to blend. While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Whisk in the melted chocolate. Using a fine sieve, strain the custard over the corn bread chunks. Wiggle the chunks around so they are well soaked. Place the baking dish in a roasting pan and add enough hot water to come halfway up the sides of the dish. Bake for 40 minutes, or until the custard is set. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 72200,"Chocolate Chip Scones 2 1/2 cups baking mix, such as Bisquick, plus more for dusting 1/4 cup brown sugar
4 tablespoons salted butter, diced and chilled
2 large eggs, beaten
1/4 cup buttermilk
Splash vanilla extract 1 1/2 cups chocolate chips
1/2 cup milk Splash vanilla extract 3 cups sifted powdered sugar
Pinch kosher salt
1/4 cup mini chocolate chips
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips. Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly. For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth. Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating. ","[Merlot, Cabernet Sauvignon, Syrah, Pinotage]" 72201,"Sour Cream Cheesecake 1-1/2 cups graham cracker crumbs 1/4 cup butter, melted 1 cup sugar, divided 2 eggs, beaten 16 ounces cream cheese, softened 1 dash salt 1-1/2 teaspoons vanilla, divided 1 cup Daisy Brand Sour Cream Instructions: 1.Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. 2.Press into the bottom of a 9-inch spring-form pan. 3.Refrigerate the crust while making the filling. 4.Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs, and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. 5.Pour the filling into the spring-form pan over the graham cracker crumb crust. 6.Bake at 350F for 25 minutes. 7.Cool 30 minutes before adding the sour cream topping. 8.Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. 9.Bake for 10 more minutes at 350F. Cool to room temperature and then place in refrigerator to chill before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72202,"Tomato and Goat Cheese Tarts 1 package (17.3 ounces/2 sheets) puff pastry, defrosted Good olive oil 4 cups thinly sliced yellow onions (2 large onions) 3 large garlic cloves, cut into thin slivers Kosher salt and freshly ground black pepper 3 tablespoons dry white wine 2 teaspoons minced fresh thyme leaves 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler 4 ounces garlic-and-herb goat cheese (recommended: Montrachet) 1 large tomato, cut into four 1/4-inch-thick slices 3 tablespoons julienned basil leaves Instructions: Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72203,"Vanilla Cupcakes 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 1 stick unsalted butter, softened 1 cup sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2/3 cup whole milk, at room temperature Frosting, recipe follows, for topping 4 large egg whites 3/4 cup sugar Pinch of salt 2 sticks unsalted butter, cut into pieces, softened (see Cook's Note) Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined. Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting. Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly. Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72204,"The Best Broccoli-Cheddar Soup\u202f 4 tablespoons unsalted butter 1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving Instructions: Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes. Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72205,"Mojitos 1 teaspoon superfine sugar 2 sprigs fresh mint Squeeze fresh lime juice 2 ounces light rum Splash club soda Ice cubes Instructions: Place sugar and mint in a tall glass and using the back of a spoon, mash the mint leaves into the sugar. Add the remaining ingredients, mix, and serve. ","[Cuba Libre, Mojito, Rum, Tequila]" 72206,"Pepperoni Pizza Popcorn 1 tablespoon dried oregano 1 teaspoon garlic salt 1/2 teaspoon crushed red pepper flakes 3 tablespoons olive or vegetable oil 3 cups popcorn 1/4 cup sliced pepperoni, cut into bite-size pieces 2 sundried tomatoes (not packed in oil), cut into bite-size pieces Unsalted butter, melted, for drizzling Nonstick cooking spray, for the baking sheet One 6-ounce can tomato paste 2 tablespoons grated Parmesan Instructions: Position an oven rack in the bottom of the oven, and preheat it to 200 degrees F.
Line a baking sheet with parchment and generously coat it with cooking spray. Spread the tomato paste into a thin layer on the parchment (an offset metal spatula works best). Bake until the paste deepens to brick red and is dull in color and not shiny in any spots, about 2 hours. (It will look and feel like fruit leather.) Let it cool completely. Tear the paste into small pieces and finely grind them in batches in a spice grinder.
Place all the ground tomato paste back into the spice grinder. Add the Parmesan, oregano, garlic salt and pepper flakes, and grind to a fine powder. Store in an airtight container for up to 5 days. The spice blend makes enough for about 6 batches of popcorn.
To make 1 batch of pepperoni pizza popcorn: Heat 1/2 tablespoon olive or vegetable oil in a large pot over medium heat. Add 1/2 cup kernels; when one pops, cover the pot, and cook, shaking the pot constantly, until the popping subsides to 1 pop every 20 seconds, about 5 minutes. Add the pepperoni, sundried tomatoes, some melted butter and 2 heaping tablespoons of the pizza spice and toss to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72207,"Borshch with Beef and Pork 1 pound beef chuck or shin trimmed of excess fat 1 pound meaty pork spareribs 14 cups water 2 medium onions 2 medium carrots, peeled 1 medium parsnip, peeled 1 bay leaf 6 peppercorns Salt and freshly ground black pepper 2 medium beets (about 1 pound), washed and stemmed 1 slice good smoky bacon, chopped 3 tablespoons unsalted butter 1 medium onion, chopped 1 large carrot, peeled and grated 1 large green pepper, cored, seeded and diced 2 cups chopped green cabbage 3 medium boiling potatoes, peeled and cut into 1 1/2-inch chunks 1 (16-ounce) can plum tomatoes, drained and chopped Salt 1 small tart Granny Smith apple, peeled, cored and diced 3 medium cloves garlic, minced 1 teaspoon freshly ground black pepper 2 tablespoons minced parsley leaves 1 1/2 to 2 tablespoons distilled white vinegar 1 1/2 to 2 tablespoons sugar Sour cream, chopped fresh dill, and thinly sliced scallions, for serving Instructions: Combine the beef, pork and water in a large stockpot and bring to a boil over high heat. Skim thoroughly and reduce the heat to low. Add the rest of the stock ingredients, and season with salt and pepper, to taste. Simmer partially covered, until the meat is tender, about 1 1/2 hours. Strain the stock, removing the meats. You should have 10 to 11 cups of stock. Discard the marrow bones. Cut the beef and the pork into 1 1/2-inch chunks, discarding the pork bones. Reserve the meats. While the stock is cooking, preheat the oven to 375 degrees F. Wrap the beets separately in aluminum foil and bake until a tip of a small knife slides in easily, about 45 minutes. Unwrap the beets, plunge them into a bowl of cold water, then slip off the skins. Grate the beets a 4-sided box grater or shred in a food processor, and set aside In a large, heavy soup pot, cook the bacon in the butter over medium heat until it renders its fat. Add the onion, carrot, and pepper, and saute until softened, about 7 minutes. Add the cabbage, and saute, stirring, for another 7 minutes. Add the stock, the potatoes, tomatoes, apple, and the reserved meats. Season with salt to taste, and simmer until the potatoes are almost tender, about 15 minutes. Stir in the reserved beets and cook the soup over medium-low heat until all the vegetables are soft and the flavors have melded, about 25 minutes more. With a mortar and pestle, pound the garlic, pepper, and parsley to a paste and add it to the soup. (If you don't have a mortar and pestle, just use ground pepper, crushed garlic and minced parsley.) Stir in the vinegar and the sugar, adjusting the balance of sweet and sour, to taste. Let the borshch stand for 10 minutes before serving (or better serve the next day.) To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions. Instruct the diners to mix the sour cream well into the soup. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 72208,"Arctic Char Salad with Apples 1/2 pound baby red-skinned potatoes, thinly sliced Kosher salt 3 ounces cream cheese Juice of 1 lemon 1 tablespoon horseradish 1 tablespoon plus 1 teaspoon extra-virgin olive oil Freshly ground pepper 1 pound skin-on Arctic char or wild salmon fillet 1 head escarole, chopped 1 romaine heart, chopped 6 radishes, thinly sliced 1 green apple, thinly sliced 3/4 cup chopped fresh dill and/or chives Instructions: Put the potatoes in a small saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, about 5 minutes; drain. Meanwhile, preheat a grill to medium high. Make the dressing: Combine 1/4 cup water, the cream cheese, lemon juice, horseradish, 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a blender; puree until smooth. Brush the skin side of the fish with the remaining 1 teaspoon olive oil. Transfer to the grill, skin-side down; cover and cook until just opaque, about 6 minutes. Carefully transfer the fish to a plate; discard the skin. Flake the fish into large pieces. Toss the potatoes with the escarole, romaine, radishes, apple, herbs and dressing in a large bowl. Season with salt and pepper. Add the fish and lightly toss. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72209,"Mixed Berries and Banana Smoothie 1 cup frozen mixed berries 1 frozen ripe banana 1/2 cup low-fat vanilla yogurt 1/4 cup orange juice 1 teaspoon honey (optional) Instructions: Combine all ingredients together in a blender and puree until smooth.
","[Chardonnay, Moscato, Riesling]" 72210,"Smoked Oxtails with Fire-Roasted Garlic, Peppers and Onions Over Smoked Gouda Grits 2 pounds USDA Choice Grade Black Angus beef oxtails, cut into 3- to 4-inch diameter pieces, excess fat trimmed Extra-virgin olive oil 2 teaspoons coarse kosher salt 1 1/2 teaspoons coarsely ground black pepper 3/4 teaspoon granulated garlic 3/4 teaspoon granulated onion 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Big Lee\u2019s Sweet Heat Dry Rub and All-Purpose Seasoning 1/4 teaspoon yellow curry powder 1/4 teaspoon paprika 2 Fresnos 2 jalape?os 1 bulb garlic, top removed 1 small yellow onion 1 1/2 cups water 1 cup whole milk 1/2 cup stone-ground yellow grits 2 tablespoons unsalted butter 1/2 teaspoon smoked sea salt 1 cup cubed smoked gouda 1/2 cup fresh green onions, sliced on the bias 1 lemon Instructions: Slather the oxtails in 1 tablespoon of the olive oil. Mix the coarse kosher salt, coarsely ground black pepper, granulated garlic, granulated onion, five-spice, Big Lee\u2019s Sweet Heat, curry powder and paprika in a small bowl. Generously apply the dry rub to all sides of the oxtails. Cover and allow to dry brine in the refrigerator for 1 hour. Set up your smoker following the manufacturer\u2019s instructions and heat to 200 degrees F. Add applewood or hickory wood as specified by the manufacturer. Alternatively, set up a charcoal grill for smoking following the manufacturer\u2019s instructions and heat to 200 degrees F. Place the oxtails in a large aluminum baking pan in the smoker on the indirect side (farthest from the fire box or heat source) and smoke for 2 hours. Increase the smoker temperature to 300 degrees F and smoke until the oxtails are a beautiful, glistening, mahogany color and there is some rendered fat in the bottom of the pan, 2 hours more. Now, it\u2019s time to break down the oxtails\u2019 muscle fibers, while still retaining high levels of moisture. Remove the pan from the smoker, cover with aluminum foil and tightly seal the edges. Smoke until the meat is tender and easily pulls away from the bone, 2 hours more. If the meat doesn\u2019t easily pull away from the bone, rewrap the pan and smoke for 1 hour more. Remove the oxtails from the smoker and allow them to rest for 20 minutes. Meanwhile, place the Fresnos on a sheet of heavy-duty aluminum foil, drizzle with olive oil to coat, sprinkle with salt and wrap in the foil. Repeat with the jalape?os, garlic and onion, using 3 separate sheets of foil. Place the wrapped Fresnos, jalape?os, garlic and onion in the smoker\u2019s firebox. If using a charcoal grill, remove the grill grate and place the wrapped vegetables in the coals. Cook until softened, 5 to 10 minutes. Check frequently, as they can burn quickly.\u202f Transfer the vegetables to a work surface. Discard the foil. Pick up the garlic with long grilling tongs and hold over the smoker\u2019s fire or grill\u2019s coals until it develops a good char, 10 to 15 minutes. Transfer to a cutting board. Repeat with the Fresnos, jalape?os and onion, 7 to 10 minutes each. Let rest for 5 minutes. Combine the milk, grits, butter, smoked sea salt and 1 1/2 cups water in medium saucepan. Place the saucepan on a burner over medium-low heat and bring to a very slow simmer, whisking occasionally. Cover and cook, whisking occasionally to prevent lumps and sticking to the bottom of the pot, until the grits thicken, 15 to 20 minutes. Remove the grits from the heat and gently fold in the gouda until softened and slightly melted. Scoop the grits into 2 bowls. Pull the meat off of the oxtail bones with a fork and place on top of the grits. To deseed the Fresnos and jalape?os, cut them in half lengthwise and scrape out the seeds with the back of a chef\u2019s knife. Thinly slice the peppers crosswise. Thinly slice the roasted garlic. Peel the onion, cut it in half, then thinly slice it. Divide the Fresnos, jalape?os, Fresnos, garlic, onions and chives between the bowls. Top each dish with the zest of half of the lemon and a squirt of lemon juice. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 72211,"Apple Filled Pancakes 2 tablespoons sugar 1 cup flour 1 teaspoon baking powder Salt 1 1/4 cups milk 2 eggs 1/2 teaspoon vanilla 4 tablespoons butter 2 pounds or 4 Golden Delicious or Granny Smith apples, peeled, cored, quartered and cut into 1/8-inch slices 1 tablespoon sugar mixed with 1/2 teaspoon ground cinnamon Instructions: You must have a non-stick skillet or this won't work. Whisk sugar, flour, baking powder and 1/4 teaspoon salt together. Beat milk with eggs and vanilla and whisk this into batter; let stand while you cook the apples. Melt the butter in a large skillet. When foaming subsides, add the apples, cover and cook gently for 5 minutes or until soft. Uncover, raise the heat and evaporate the moisture. When the moisture has almost completely evaporated, add the sugar and finish boiling the juices away. Preheat the broiler with rack set 6 to 7 inches away from heat source. Oil the bottom and sides of a 10-inch non-stick pan with butter or non-stick vegetable cooking spray and heat for a minute. Add 1/3 cup of batter to the pan and tilt so it is well coated. Set skillet on very low heat and cook for 30 seconds. Gently arrange about 1/4 of the apple mixture on the first pancake. Pour in 1/3 cup more batter over the apples to cover them as best as possible. Cook pancake for a minute over medium heat, lower the heat and cook 2 minutes longer. Broil for about 3 minutes or until pancake is cooked through and golden. With a spatula loosen pancake around the edges and transfer to a platter (cover loosely with foil until all 4 pancakes are done or serve immediately). Repeat procedure with other 3 pancakes; serve dusted with confectioner's sugar. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 72212,"Roasted Porchetta 1 whole pork butt (bone removed by butcher) 1/2 cup extra-virgin olive oil 1/4 cup chopped garlic 1/4 cup chopped fresh parsley 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh sage 2 tablespoons fresh ground fennel seed 2 tablespoons fresh zest of lemon and orange 1/4 cup kosher salt 2 tablespoons fresh cracked black pepper Instructions: Preheat the oven to 350 degrees F.
Using a sharp knife, slice open the butt, following the fat cap, until you are able to roll it flat.
Make a paste with the olive oil, garlic, fresh herbs, fennel seeds and zest. Take half of the salt and sprinkle the exposed inside of the butt. Do the same with half of the black pepper. Pour the herb paste onto the butt. Spread evenly into the meat. Roll the meat up back onto itself creating a large pinwheel of pork and herbs. Secure the roast together using butchers twine. Sprinkle the outside of the roast with the remaining salt and pepper. Place the butt onto a roasting rack inside of a roasting pan.
Place the butt into the oven and cook for 3 1/2 to 4 hours, or until the inside is 140 degrees F. Let cool and slice. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 72213,"Brown Sugar Spiced Salmon 1/2 cup dark brown sugar 1 tablespoon cl powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 8-ounce salmon fillets
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. In a small bowl, mix together the brown sugar, cl powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets. Bake for 10 to 15 minutes, depending on thickness and desired doneness. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 72214,"Winter Dish of Chick Peas and Wild Mushrooms 1 ounce dried porcini mushrooms soaked in 1 cup of water until soft 12 ounces linguini Olive oil 1 clove garlic, minced 2 cups plum tomatoes, drained and chopped 16 ounce can white cannellini beans, drained and rinsed Salt and fresh ground black pepper Instructions: Drain soaked mushrooms and rinse under water, chop. Strain soaking liquid to remove any grit and reserve for later. Bring salted water to a boil for the pasta. Add the pasta to boiling water and cook for 10 minutes or until al dente. Meanwhile, heat the olive oil in a saucepan. When hot, add garlic and saute a few seconds until aromatic, add chopped porcini mushrooms, reserved soaking liquid and tomatoes and simmer over low heat for 5 to 10 minutes. Add cannellini beans, simmer for 5 to 10 minutes until heated through and have absorbed some of the flavor of the other ingredients. Season to taste with salt and pepper; if sauce is too thick, add some water to thin; if too thin, simmer down until properly thickened. Drain pasta, transfer to serving bowl and spoon sauce over pasta. ","[Barolo, Barbaresco, Chianti, Rioja]" 72215,"Tequila Granita with Lychee and Yuzu Cream 1 1/2 cups fresh lime juice 1/2 cup tequila 1 1/2 cups simple syrup (made from boiling 1 cup sugar and 1 cup water) 2 sheets gelatin, soaked in water 2 1/2 cups cream 3 1/2 tablespoons sugar 1 1/2 tablespoons yuzu juice 1 grapefruit cut into supremes 10 fresh lychee, peeled and halved 8 rose petal ribbons, recipe follows 2 cups sugar 3/4 cup water 1/4 cup glucose 1/2 cup dried rose buds, with the core of the bud removed Instructions: Make the Granita: Whisk the liquids together in a bowl. Take off 1/2 cup of the liquid, add the gelatin and warm it to melt the gelatin. Combine all the liquids and freeze overnight. Scrape the next day into a frozen container. Make the Yuzu Cream: Combine all ingredients and whip until very, very soft peaks form. It will continue to thicken as it sits. In a soup plate or flat bowl place a mound of granita in the center. Surround it with a thick ring of yuzu cream. Top the granita with grapefruit segments and then lychee pieces on top of that. Place a rose petal ribbon over the top. Preheat the oven 350 degrees F. In a saucepan, combine the sugar, water and glucose and heat to 305 degrees F. Carefully and gently stir in the rose petals and pour onto a silicone baking mat lined baking sheet and let cool. Gently and slowly warm the rose mixture in the oven until just soft. Pull to form very thin ribbons or abstract shapes. Store with limestone on foam rubber in an airtight container. ","[Tequila, Sauvignon Blanc, Gewrztraminer, Moscato]

" 72216,"Sam's No.3 Kickin' Green Chili 25 fresh Anaheim green chiles or five 4 1/2-ounce cans green chiles 3 sticks (12 ounces) butter or margarine, plus more for sauteing pork 3 pounds pork, cut into 1/2-inch cubes 2 large white onions, cut into 1/2-inch dice 1 tablespoon plus 1 teaspoon salt 1 3/4 teaspoons ground black pepper 1 3/4 tablespoons ground dry mustard powder 2 teaspoons dried oregano 2 teaspoons granulated garlic 6 large tomatoes, cut into 1/2-inch dice Two 14 1/2-ounce cans diced tomatoes 3 fresh jalapenos, diced, optional for added heat 1 cup flour Instructions: If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces. Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally. After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil. In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy. Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.) Let stand 5 minutes and serve in a bowl or smothered! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72217,"Seared Pineapple Salsa 1 to 2 tablespoons coconut oil 1/2 pineapple, peeled, cored and cut into long wedges 2 tablespoons tequila reposado
1/3 cup chopped fresh cilantro
1/4 cup minced red onion 1 tablespoon fresh lime juice
1 jalapeno pepper, stemmed, seeded and diced
Kosher salt and freshly ground black pepper
2 tablespoons toasted unsweetened coconut flakes Tortilla chips, for serving
Instructions: Heat 1 tablespoon coconut oil in a cast-iron skillet over medium heat. Add the pineapple and sear until very dark on one side, 5 to 10 minutes; it should look almost burned. Flip and add the remaining coconut oil if the skillet looks dry. Cook on the other side until darkly seared, 5 to 10 minutes. Add the tequila and cook an additional minute to deglaze the skillet. Remove the pineapple to a cutting board and let cool before cutting into small dice. Add the pineapple and any remaining tequila liquid to a bowl. Add the cilantro, onion, lime juice and jalapeno. Toss to combine, taste and adjust the seasoning with salt and pepper. Sprinkle the top with the toasted coconut and serve with tortilla chips. ","[Moscatel, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 72218,"Roasted Eggplants and Tomatoes 4 Japanese eggplants, halved lengthwise 4 Roma tomatoes, halved lengthwise 6 tablespoons olive oil Salt and freshly ground black pepper 4 teaspoons minced garlic 1/2 teaspoon dried oregano leaves 1 (14-ounce) can diced tomatoes, drained 1/3 cup dried plain bread crumbs Instructions: Preheat the oven to 450 degrees F. Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper. Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper. Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes. Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes. ","[Barolo, Chianti, Tempranillo, Garnacha]" 72219,"Nacho Cheese Casserole 3 tablespoons vegetable oil 3 tablespoons all-purpose flour
One 28-ounce can enchilada sauce One 10-ounce can enchilada sauce 3 cups chicken broth
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 pounds ground beef 2 cloves garlic, minced
1 medium onion, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
Nonstick cooking spray, for the baking dishes One 15-ounce bag nacho cheese-flavored chips, such as Doritos 2 cups shredded pepper jack cheese
2 cups shredded Cheddar cheese
1 1/2 cups shredded romaine 3 Roma tomatoes, diced 1/2 cup sour cream 1/4 cup sliced black olives
3 green onions, sliced Instructions: For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat. For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat. For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray. Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl. Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese. Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes. For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving. Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer. To bake from frozen, preheat the oven to 350 degrees F. Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72220,"Crusty Parmesan Bread 1/4 cup unsalted butter, at room temperature 2 tablespoons mayonnaise 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 1 baguette Instructions: Preheat the broiler to low. In a small bowl, mix the butter, mayonnaise and cheese, then season with salt and pepper. Cut the baguette in half both crossways and horizontally. Evenly spread cheese mixture on the bread. Place on a baking sheet and broil until golden, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Chianti]" 72221,"Watermelon Rum Cocktail 1 1/3 cups diced seedless watermelon 1/2 cup rum, white or dark 2 tablespoons orange-flavored liqueur, such as triple sec Juice of 1 lime (about 2 tablespoons) 2 thin lime rounds, for garnish (optional) Instructions: Puree the watermelon in a blender until very smooth. Pour into a cocktail shaker filled with ice and add the rum, liqueur and lime juice. Shake vigorously and strain into 2 ice-filled cocktail glasses. Garnish each with a lime round if using. ","[Moscato, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72222,"Coconut Flake Shrimp with Pumpkin Curry Dipping Sauce Canola, vegetable or peanut oil for frying, as needed 2 cups cornstarch 1 cup light or regular beer, chilled 1 cup soda water, chilled 1 egg Salt 1 1/2 cups unsweetened, shredded coconut 20 medium sized shrimp, deveined and shelled with tails left on Bamboo skewers soaked in water for 1 hour 1 cup canned pumpkin puree 1 tablespoon curry powder 2 tablespoons brown sugar 1 cup coconut milk, light or regular 1 lime, juiced Instructions: For the shrimp: Pour enough oil into a medium sized saucepan so that it is half full. Place the pot over medium to high heat until the oil reaches 340 degrees F. Meanwhile, in a medium sized mixing bowl, add the cornstarch. Stir in the beer, soda water, egg and a pinch of salt until combined. In a separate bowl, add coconut. Place shrimp, tail end first, on bamboo skewers. Dip each skewer into the cornstarch batter and then into the coconut. Fry the shrimp in the oil until the coconut is nicely browned and the shrimp are cooked through, about 3 to 4 minutes. Place shrimp skewers onto a paper towel lined plate to absorb excess oil. For the dipping sauce: In a small saucepan over medium heat, add the pumpkin puree, curry powder and brown sugar. Cook for 5 minutes, stirring frequently. Slowly add the coconut milk and continue to cook. Lower the heat and let the ingredients simmer for about 5 minutes. Remove the pot from the heat and cool. Add the lime juice and salt, to taste. Serve in a bowl alongside the coconut shrimp. ","[Chardonnay, Gewrztraminer, Riesling, Chenin Blanc]

" 72223,"Cucumber Salad with Oranges And Mint 1 English cucumber, sliced into rounds 1 (12-ounce) can mandarin oranges, drained 1/4 cup fresh mint leaves 1 tablespoon sherry vinegar 2 teaspoons olive oil Salt Ground black pepper Instructions: In a large bowl, combine cucumber, oranges, mint, vinegar, and oil. Toss to combine. Season, to taste, with salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72224,"Shakshuka 2 teaspoons cumin seeds 3 tablespoons extra-virgin olive oil
2 large roasted red peppers (from a jar), finely chopped
1 small jalapeno, stems, seeds and ribs removed, finely chopped
1 small onion, finely chopped
2 tablespoons smoked paprika
2 cloves garlic, minced
Kosher salt
1/4 cup chopped fresh parsley One 28-ounce can crushed tomatoes
4 eggs
1/4 cup feta, crumbled
Flaky sea salt
Instructions: Toast the cumin seeds in a cast-iron skillet over medium-high heat for 2 to 3 minutes, stirring so they don't burn. Transfer to a spice grinder and grind fine. Add the olive oil to the same skillet over medium-high heat. Add the peppers, jalapenos and onions and saute until softened and slightly charred, 7 to 9 minutes. Add the ground cumin, paprika, garlic and 1 teaspoon kosher salt and cook, stirring, until fragrant, about 30 seconds. Add the parsley and tomatoes and stir until combined. Reduce the heat and simmer for 10 minutes. Crack 1 egg into a 1/4-cup measuring cup. Make a well in the sauce with the bottom of the cup and pour the egg into the well. Repeat with the remaining eggs. Reduce the heat to low, cover and cook until the egg whites are set and the yolk is slightly runny, 5 to 8 minutes. Sprinkle with the feta while still warm. Season with flaky sea salt. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 72225,"Another of My Friend Vicky's Creations: Cauliflower with Red, Green and Black Confetti 1 head cauliflower, separated into bite size florets Coarse salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 large clove garlic, cracked 4 anchovy fillets, optional 1/2 teaspoon crushed red pepper flakes 1 jarred roasted red pepper, drained and diced into small bits 16 oil cured olives, drained and chopped into small bits 1/2 cup flat-leaf parsley tops, finely chopped 1 teaspoon crushed red pepper Salt and black pepper Instructions: Cook cauliflower in 1-inch boiling water covered for 8 to 10 minutes until tender. Drain, sprinkle with salt and return pan to stove top uncovered. Set heat at medium and add oil, garlic, anchovies (optional, unless you are dining with Vicky) and crushed red pepper flakes to the pan. Break up anchovies with the back of a wooden spoon until they melt into oil. Add diced red roasted pepper, chopped olives and parsley to the pan and combine. Add cooked, drained cauliflower to the pan and toss to distribute the red, black and green confetti. Add the red pepper. Season with salt and pepper, to your taste, and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 72226,"Ratatouille Skillet Eggs 3 tablespoons extra-virgin olive oil 4 scallions, chopped (white and green parts separated) 1 medium zucchini or yellow squash, chopped 1 small or 1/2 large eggplant, chopped 1/4 teaspoon red pepper flakes 4 cloves garlic, chopped Kosher salt and freshly ground pepper 1 15-ounce can petite diced tomatoes 1 15-ounce can cannellini beans (do not drain) 1 cup torn fresh basil 8 large eggs 4 large baguette slices Instructions: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the scallion whites, zucchini, eggplant and red pepper flakes. Cook, stirring occasionally, until the vegetables soften, 8 to 10 minutes. Add the garlic and season with salt and pepper. Continue cooking until the garlic is softened, about 1 more minute. Stir the tomatoes, beans (and their liquid) and 1/2 cup basil into the skillet and bring to a simmer. Cook, stirring occasionally, until the sauce thickens, 6 to 8 minutes. Reduce the heat to medium low to maintain a gentle simmer. Make 8 wells in the sauce and crack 1 egg into each well; season each with salt and pepper. Cover and cook until the egg whites are set but the yolks are still runny, 8 to 10 minutes. Remove from the heat and top with the scallion greens and the remaining 1/2 cup basil. Drizzle with the remaining 1 tablespoon olive oil. Serve with the baguette. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72227,"Scialatiella Alla Pescatore: Scialatiella Pasta with Seafood 2 1/2 cups flour Salt 3 eggs 1/2 cup, plus 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely chopped 1 calamari squid, cut into rings 2 cups white wine 1 (28-ounce) can peeled tomatoes 15 mussels 15 clams 15 shrimp 1/2 cup chopped fresh parsley leaves Salt Crushed red pepper flakes, to taste Instructions: For the pasta: To hand-make the pasta mix the flour, salt, and eggs together over a well floured surface and thin with a rolling pin. Roll the dough out and cut into 1/3-inch wide by 1-inch long strips. Unroll the strips and then place in a plate and sprinkle with flour. Allow to sit for 30 minutes before cooking. For the sauce: In a large saucepan heat 2 tablespoons oil, add the garlic and saute for 30 seconds. When the garlic is blonde add the calamari and 1 1/2 cups white wine and let it simmer for 10 minutes with the lid on. As the calamari gets softer, add the peeled tomatoes to the pan and keep covered over a medium heat.
At the same time, in a separate large pan add the 1/2 cup olive oil, the remaining 1/2 cup white wine, mussels, clams, cover and cook until the shellfish open. Drain the liquid in the pan through a strainer; discard solids and set the liquid aside.
Transfer the opened mussels and clams to the pan with the calamari, add a cup of the drained liquid, the shrimp, the parsley, crushed red pepper flakes, and salt to taste and cook for 10 more minutes.
In a large pot bring water to a boil and cook pasta and then drain. Add the sauce with the mussels and clams and let it simmer for a few more minutes. Serve hot. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 72228,"Stuffed Pork Chops 3 tablespoons unsalted butter 1 medium onion, finely chopped 1/2 cup breadcrumbs Pinch salt Pinch pepper Pinch garlic powder 1 large egg, lightly beaten 2 tablespoons chopped fresh parsley 4 bone-in pork chops, about 1 1/2-inch thick 1 cup all-purpose flour 1/4 cup vegetable oil Instructions: Preheat the oven to 325 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley. To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide. Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks. Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side. Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72229,"Whipped Taro Root and Taro Chips 2 pounds of taro root 6 tablespoons unsalted butter
Salt and pepper to taste
2 cups of peanut or grapeseed oil 2 4- pound Long Island ducks 3 tablespoons ginger
6 cloves of garlic
1 quart Kikkoman soy sauce
1 cup of sherry
2 tablespoons of sesame oil
1 1/2 cup julienned scallions, or more
Whipped Taro Root and Taro Chips (see previous recipe) Duck Jus, recipe follows 2 tablespoons oil 1 chopped, roasted duck body 1 leek, roughly chopped 1 stalk celery 1 carrot, cut into 1/2 inch pieces 1 cup white wine 2 cups chicken stock 1/2 cup soy marinade
Instructions: Peel taro root. First, for the chips, take your peeler and peel approximately one cup of long taro shreds. Reserve for frying. Take the remaining taro and cut it up into rough 2 inch chunks. Place in a sauce pan, covering with cold water. Boil root until tender. Strain into a colander, reserving cup of the liquid. In a food processor, pulse taro, adding little dabs of butter as you go, along with some of the cooking liquid to make a smooth consistency. Remove and season with salt and pepper.
For the chips:
Heat a couple of cups of peanut or grapeseed oil to 350 degrees. Drops shreds into oil in small batches. Remove when crisp (the chips should still be light in color) and salt. For the duck: Separate legs from the breast by cutting where the breast and carcass end and legs begin, or have your butcher cut it for you. Using a sharp boning knife, follow right along the breast bone on either side and remove both breasts. Trim fat along outside of the breast allowing approximately one-third of an inch of fat overlap. Score fat on breast by making a diagonal cut, making sure not to cut the breast meat. About four strokes is sufficient. In a food processor, dice unpeeled ginger and garlic until coarsely chopped. Place in a stainless steel bowl. Add remaining ingredients. Place the two whole duck legs and the four duck breasts in the marinade. Remove the duck breasts after one hour. The legs should continue to marinate for an additional half an hour, and then be removed.
Preheat oven to 350 degrees. Using the carcasses of the duck, place the duck legs on the duck carcass. Place legs and carcasses in a roasting pan and roast for 1 hour and 45 minutes to 2 hours. Check periodically to make sure the ducks are not getting too dark. They are ready when the leg wiggles freely to your touch, and they are a nice deep amber color. The skin should look crisp and rendered of fat. Cool. Once cooled, take your boning knife and cut through the skin right in the middle of the legs. Using your hands, separate duck legs. (Use your thumb to get under the oyster and gently pull leg from the bones.) Gently use your fingers to pull out the thigh bone. Trim legs a little to keep a nice triangular shape. For the breasts:
Heat a large, 12 inch saute pan to medium high. (You can cook two duck breasts in one pan or cook one at a time in a smaller, 10 inch pan.) Add two breasts, skin side down to start rendering the fat. Cook over medium high heat for a couple of minutes. (You will need to remove the rendered fat as you go. Hold duck breast still with a pair of tongs and pour fat into a stainless bowl or other container. Return to heat). After the first couple of minutes on medium high heat, turn burner down to medium, so not to burn the duck. The duck should be a rich amber color. Continue cooking until the fat is almost completely rendered. You can check this by looking at the incisions of the fat. When there is only a thin, crisp skin, the duck is ready to be flipped. Turn duck over. Shut heat off and leave the breast to sit in the pan for about three to four minutes. Remove from pan and allow to rest for five minutes.
Meanwhile, place the duck legs in a medium to medium small saute pan, skin side down and pan covered to heat and finish any additional rendering of fat, approximately five minutes.
Slice duck breast into fairly thing slices, keeping the nice shape of the breast. With a spatula, pick up breast and fan it out onto the plate. Place duck legs on an angle near the top of the slices. Serve with Whipped Taro Root, Taro Chips, lots of julienned scallions, and a little Duck Jus.
In a heavy-bottomed sauce pan, heat 2 tablespoons of oil. Add one chopped, roasted duck body, 1 leek, roughly chopped, one stalk of celery and one carrot cut into half-inch pieces. Cook until vegetables are golden. Add a cup of white wine and two cups of chicken stock and reduce by half. Add one half cup of soy marinade, cooking an additional few minutes. Skim off any fat and strain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72230,"Acai Yogurt Pops 2 3.5-ounce packets frozen acai puree (from a 14-ounce bag), thawed 1 banana 1/2 cup frozen mango chunks 1/2 cup frozen pineapple chunks 1/2 cup coconut water 1 cup vanilla yogurt, plus more for dipping 1 cup granola, large clusters broken up Instructions: Combine the acai, banana, mango, pineapple and coconut water in a blender. Puree until smooth. Layer the fruit puree and yogurt in 10 ice pop molds, starting and ending with the puree (2 or 3 layers of each). Swirl slightly with a skewer. Add sticks and freeze until solid, at least 6 hours. Line a baking sheet with parchment paper. Place the granola on a large plate. Fill a short wide glass with about 2 inches of yogurt (about 1/2 cup). Remove the pops from the molds and lay on the prepared pan (return to the freezer if they begin to soften). Working quickly, dip each pop in the yogurt at an angle, then dip in the granola and return to the pan. Freeze until the yogurt hardens, about 1 hour. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 72231,"Chiliguaro 2 cups tomato juice 2/3 cup guaro or white rum 2/3 cup fresh lime juice, plus lime wedges for garnish 1 1/2 tablespoons Salsa Lizano 1 teaspoon habanero hot sauce 2 tablespoons chopped onion 2 tablespoons chopped fresh cilantro Kosher salt and freshly ground pepper Instructions: Combine the tomato juice, guaro, lime juice, Salsa Lizano, hot sauce, onion and cilantro in a blender. Add 1 to 1 1/2 teaspoons salt and 1/2 teaspoon pepper and puree until smooth. Pour into a container and refrigerate until ready to serve. To serve, vigorously shake or stir some of the tomato juice mixture in a shaker with ice until very cold. Strain into 2-ounce shot glasses and garnish with lime wedges.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72232,"Dragon Egg Cake Flour-based baking spray, for the pan 3 cups all-purpose flour (I like White Lily flour), plus more for the pan 12 ounces (3 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar 5 large eggs, at room temperature 1 tablespoon vanilla extract 1 teaspoon baking powder 1/4 teaspoon fine-grain sea salt 1 cup whole milk, at room temperature 1 teaspoon red gel food color 1 teaspoon orange gel food color 1 teaspoon yellow gel food color 1/2 cup granulated sugar 1 tablespoon vanilla extract 1/2 cup (1 stick) unsalted butter, at room temperature 4 cups confectioners\u2019 sugar 2 teaspoons vanilla extract Milk or cream, for thinning 10 ounces mini marshmallows 4 cups confectioners\u2019 sugar, plus more for kneading Brown gel food color Vegetable shortening, if needed Moss green gel food color Clear extract, such as almond, lemon or orange, for mixing Emerald green gel food color Neon yellow gel food color Edible gold luster dust (see Cook's Note) Instructions: For the egg cake: Preheat the oven to 350 degrees F. Grease and lightly flour a 6-by-9-inch 3D egg cake pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until lightened in color and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Sift together the flour, baking powder and salt in a separate bowl. Add the flour mixture to the butter mixture in 3 additions, alternating with the milk; begin and end with the flour mixture. Beat until the batter is smooth and thoroughly combined. Divide the batter among 3 bowls. Tint one bowl with the red food color, one with the orange and one with the yellow. Fill each half of the egg pan alternately with the batter colors. Use a butter knife or skewer to swirl the batter together. Bake until a toothpick tester inserted near the center comes out clean, about 1 hour. Transfer the cakes to wire cooling racks and let them cool completely before frosting. When the cakes are cool, level them with a serrated knife, if needed. For the simple syrup: Combine the granulated sugar and 1 cup water in a small saucepan. Heat over medium-high heat, stirring constantly, until the sugar is dissolved. Remove from the heat and stir in the vanilla extract. Let cool for about 15 minutes before using. Place the cakes dome-side up on a wire rack or baking sheet. Use a pastry brush to coat the cakes with the simple syrup. Use about two-thirds of the syrup on the cakes and reserve the remaining syrup for later use. For the vanilla buttercream: In the bowl of an electric mixer fitted with the whip attachment, cream together the butter and confectioners' sugar on low speed until crumbly. Add the vanilla extract. Beat again, adding milk or cream 1 tablespoon at a time to thin the mixture. When the mixture starts to appear creamy, increase the mixer speed to high and beat until light and fluffy. Add more milk or cream to bring to spreading consistency. Place one egg cake on a 9-inch cake board or serving plate dome-side down. Cover with a thick layer of buttercream and sandwich with the second egg cake, dome-side up. Use the buttercream to completely cover the outside of the egg cake, smoothing it as much as possible with an offset spatula. This doesn\u2019t have to be perfect because the cake will be covered with fondant dragon scales. Refrigerate the cake until the buttercream is firm, about 20 minutes. For the marshmallow fondant and dcor: In a large microwave-safe bowl, combine the marshmallows and 1 tablespoon plus 1 teaspoon water. Microwave in 30-second intervals until the marshmallows have expanded to twice their size, 60 to 90 seconds total. Stir to deflate. Add one-third of the confectioners' sugar into the marshmallow mixture and stir to combine. Add more confectioners\u2019 sugar and stir until very stiff. When the mixture becomes difficult to stir, knead with your hands. Add the remaining confectioners\u2019 sugar a little at a time, until the fondant is very smooth and elastic and holds a firm ball shape. Remove a third of the fondant to a work surface and cover the remaining fondant with plastic wrap to prevent drying. Dust the work surface with confectioners\u2019 sugar. Knead a few drops of brown gel food color into the portion until a light tan is achieved. If the fondant feels too dry, knead in 1/2 tablespoon of vegetable shortening. Wrap tightly in plastic wrap and set aside to rest. Re-dust the work surface with confectioners\u2019 sugar. Knead the remaining fondant with 1/4 teaspoon moss green gel food color until a consistent green hue is achieved. Roll the fondant to 1/8-inch thickness using a fondant rolling pin. Use a 2-inch fondant serrated leaf cutter to stamp as many \u2018dragon scales\u2019 from the fondant as possible. Transfer the scales to baking sheets lined with parchment paper and cover with plastic wrap so they don\u2019t dry out. Re-roll the fondant and cut more scales. Repeat the process until all of the fondant is used. Roll out the tan fondant to 1/4-inch thickness and cut out a 6-inch circle with a 6-inch pastry cutter (or use a dessert plate as a template). Use a kitchen-dedicated paintbrush to lightly coat one side of the fondant with the simple syrup and then press it onto the bottom rounded part of the egg. Use the end of the paintbrush to pock the fondant. Use a butter knife to scrape irregular markings into the fondant to create a distressed appearance. Use the paintbrush to apply a small amount of simple syrup to the back of a fondant scale. Place the scale halfway over the edge of the 6-inch round of fondant. Repeat the process, overlapping the scales slightly. After the first row of scales is applied, begin the second row by placing a scale\u2019s point between 2 scales of the first row. Repeat the process of brushing, applying and overlapping scales until the entire cake is covered. In 3 separate small cups, combine each of these food colors with a few drops of clear extract: emerald green, moss green and neon yellow. Lightly dip a clean brush into the emerald green food color mixture. Brush it onto the top third of the scaled portion of the cake. Dampen a food-dedicated 3-inch round sponge with water and wring out completely. Use the sponge to tap the color into the fondant, so that it has a mottled appearance. Repeat the process with the moss green food color on the middle third of the scales, followed by the yellow on the bottom third of the scales. Use the sponge to mottle color onto the distressed tan fondant. Use every color to create lots of color variation. Refrigerate the cake until the color is set and dry, about 15 minutes. Dip a dry soft-bristle paintbrush into the gold luster dust. Lightly brush over the scales to create a metallic shine. Slice the cake in front of your guests to reveal the fiery interior--then ENJOY! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72233,"Sugar Stained Glass Scant 5 cups or 1 kilo sugar 1 1/4 cups or 400 grams corn syrup 1 cup plus 2 tablespoons or 250 grams of water Scant 5 cups or 1 kilos sugar 1 1/4 cups or 400 grams corn syrup 1 cup plus 2 tablespoons or 250 grams water Cornets, method follows (at least 1 cornet per color) Food colors, assorted Royal icing, recipe follows 1 large egg white* 1 1/2 cup powdered sugar 1/2 lemon, juiced and strained Instructions: Place the sugar for the frame in a pan, insert a candy thermometer and begin to cook the sugar. It is ready when it reaches 320 degrees F. Have the line drawing ready and enlarged to the size you need. Have 4 heatproof spouted measuring cups in a warm oven, ready for your stained glass sugar.
Arrange 4 metal rulers on a silicone baking mat in the shape of a frame the same size as your drawing. Pour the cooked frame sugar inside the frame outline so that it is about 1/4-inch thick. When the sugar has cooled, place the line drawing on the work surface and remove the sugar sheet from the ruler frame and place it over the drawing. Place some Royal Icing into a cornet and use it to trace the outlines on top of the sugar frame.
When all of the outlines are drawn, place the ingredients for the stained glass in a pan, (this is your second batch of sugar) insert a candy thermometer and cook to 320 degrees F, divide the sugar evenly between the heatproof, warm measuring cups. Add a few drops of food color (pick colors that will work with your drawing) to each cup of sugar and stir with wooden skewers. It is best at this point to use some heavy cotton gloves to protect your hands. Pour 1 of the colors into a cornet and use it to fill in the spaces that you want to be that particular color. Use 1 color at a time. You can reheat the sugar in the microwave as long as it is in the measuring cups but you cannot reheat the sugar when it is in the paper cornet. When all of the spaces on your drawing have been filled to your satisfaction, you are ready to display your stained glass masterpiece! To make royal icing: Combine the egg white and powdered sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Add the lemon juice and continue whipping until completely incorporated, about 3 minutes. The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
Place the royal icing in a small piping bag or paper cornet.
Yield: 2 cups How to Make a Cornet: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations.
Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between 2 fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side.
Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72234,"Chicken Thigh Anticuchos 6 dried aji panca cl peppers, stemmed, some seeds removed Kosher salt
1/3 cup extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon tamari 1 tablespoon gochujang (Korean cl paste) 2 small cloves garlic
1/2 tablespoon cumin seeds, toasted and ground 1/4 teaspoon dried Mexican oregano Freshly ground pepper 1 1/2 pounds skin-on, boneless chicken thighs, cut into 1-inch cubes
Kosher salt 6 small serrano cl peppers, stemmed and seeded 1/2 small poblano cl pepper, stemmed and seeded 2 cups packed fresh cilantro, plus more for topping Juice of 3 limes Juice of 1/2 orange 1/4 cup extra-virgin olive oil 1/2 cup mayonnaise (preferably Kewpie) Kosher salt Crushed peanuts, for topping Instructions: Make the aji panca puree: Put the aji panca chiles in a large bowl and cover with 1 1/2 cups boiling water. Cover with plastic wrap; let soak at least 1 hour or overnight. Puree the chiles and their soaking liquid with 1 teaspoon salt in a high-powered blender. You should have 2 cups; remove 1 1/2 cups and reserve.
Make the marinade: Add the olive oil to the remaining puree in the blender along with the vinegar, tamari, gochujang, garlic, cumin, oregano and 1/8 teaspoon pepper. Season the chicken with salt and toss with the marinade in a large bowl; let sit 10 minutes.
Meanwhile, make the serrano-cilantro sauce: Blend the serranos, poblano, cilantro, lime juice, orange juice, olive oil, mayonnaise and 1 teaspoon salt in a blender until mostly smooth. Set aside. Preheat a grill to medium high. Thread 4 or 5 pieces of chicken skin-side up onto each of 10 wooden skewers, leaving space between each piece. Grill the chicken skewers skin-side down until marked, about 3 minutes. Flip and cook until charred and cooked through, 3 to 4 more minutes.
Transfer the skewers to plates and top with some of the reserved aji panca puree and the serrano-cilantro sauce. Sprinkle with cilantro and peanuts.
","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 72235,"Chicken-Apple Pigs-In-A-Blanket 1 8-ounce tube crescent roll dough 1 large egg, beaten 1 cup shredded sharp cheddar cheese 1 12-ounce package precooked chicken-apple sausages
Honey mustard, for serving Instructions: Preheat the oven to 375? F. Line a baking sheet with parchment paper. Unroll the crescent roll dough on a work surface. Separate into 4 rectangles made up of 2 triangles each; press the triangles together at the perforations. Brush lightly with some of the beaten egg. Sprinkle the cheese over the dough rectangles and press lightly to adhere. Place a sausage along a short end of one dough rectangle and roll up tightly, pressing the dough around the sausage to eliminate any gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces. Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72236,"Slow-Cooker Barbecue Ham and Black-Eyed Peas 1 cup low-sodium beef broth 2 tablespoons tomato paste 2 tablespoons pure maple syrup 1 tablespoon molasses 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon spicy brown mustard 1 tablespoon chili powder 1 small leek (white and light green parts only), halved lengthwise and cut into 1-inch pieces 1 1/2 to 2 pounds boneless smoked pork shoulder (picnic ham) 2 sprigs thyme, plus leaves for topping 1 1-pound package frozen black-eyed peas (about 4 cups), thawed Instructions: Whisk the beef broth, tomato paste, maple syrup, molasses, vinegar, Worcestershire sauce, mustard and chili powder in a 4-quart slow cooker. Add the leek and set the pork on top; nestle the thyme sprigs in the liquid. Add the black-eyed peas. Cover and cook on low until the pork is fork-tender, 7 to 8 hours, or on high, 4 hours. Remove the pork to a cutting board and slice. Add up to 1 cup water to the beans in the slow cooker to loosen; serve with the pork. Top with thyme. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 72237,"Sweet Fallen Angel Cocktail 1/2 cup sugar 2 tablespoons fresh lime juice
1 bunch fresh mint
1/2 cup dry gin 1 tablespoon fresh lime juice
2 teaspoons grenadine
4 cups club soda Fresh mint leaves, for garnish
Lime wedges, for garnish
Instructions: For the mint lime simple syrup: Place a small saucepot over medium heat. Pour in the sugar, lime juice and 1/2 cup water. Add the mint and simmer until the sugar is dissolved, 3 to 5 minutes. Turn off the heat and cool completely, then remove and discard the mint. This can be stored in airtight container in the refrigerator for up to 2 weeks. For the cocktail: Fill 4 Collins glasses with ice to chill. Fill a cocktail shaker with ice, then add the gin, lime juice and 1/4 cup mint lime simple syrup. Shake vigorously and strain over the ice in the chilled Collins glasses. Slowly pour 1/2 teaspoon grenadine on top of each cocktail, then divide the club soda on top of each. Garnish with fresh mint leaves and lime wedges. Serve immediately. ","[Gin, Grenadine, Prosecco]

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 Honey Balsamic Glaze 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup honey balsamic glaze " 72238,"Grilled Corn and Black Bean Salsa 2 ears of corn, husked 2 tablespoons vegetable oil salt 1 small red onion, finely diced 1 small jalapeno, ribs and seeds removed and finely diced 1 (15.5 ounce) can black beans, drained and rinsed juice of 1 lime 1/4 cup chopped cilantro 1/2 teaspoon cumin 1 bag tortilla chips 2 tablespoons lime juice, (about 2 limes), plus lime wedges 1/2 cup white tequila 1/4 cup triple sec (recommended: Cointreau) 1/2 cup pomegranate juice 1/2 cup Habanero Simple Syrup or to taste, recipe follows 1 cup sugar 1 cup water 1 habanero chili Instructions: Salsa Preparation: Preheat a grill pan. Brush corn with 1 tablespoon of oil and season with salt. Place on grill and cook until lightly browned on all sides, about 8 minutes. Remove from grill and using a VIVA? paper towel, hold the ear of corn upright in a bowl and cut the kernels from the cob. Add remaining ingredients to the bowl and stir to combine. Serve with tortilla chips. Margarita Preparation: Pour lime juice, tequila, triple sec, pomegranate juice and simple syrup into a small ice-filled pitcher. Stir well. Pour into ice filled glasses and garnish with a lime wedge. Habanero Syrup Preparation: Place sugar and water in a small saucepan and stir to combine. Poke holes in the habanero and add to the mixture. Bring to a gentle boil over medium-high heat. Reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 3 minutes. Remove from heat and let cool. Refrigerate until ready to use. To make the portable coasters: Cut 3 inches off one non-perforated side of a VIVA? towel; Fold perforated sides towards center of VIVA? towel, creating creases 2 inches from each edge; With VIVA? towel flap-side up, set margarita glass on top, in the center; Bring folded sides of VIVA? towel toward stem of glass to cover the base of the glass. (There will be a thin strip of the base that remains uncovered.); Secure flaps around base with two 1 1/2-inch-pieces of clear tape (optional); To finish, fold remaining flaps under base of glass, and secure with clear tape or sticker. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 72239,"Tropical Fruit Salad with Lychees and Coconut Dressing or Balinese Lychee Fruit Salad 1/2 cup coconut milk Juice of 2 limes, plus 1 teaspoon lime zest 2 tablespoons superfine sugar 3 star anise Pinch of salt 6 fresh lychees, shell removed, pitted, and roughly chopped or 1-ounce can 2 cups cored and cubed fresh pineapple 2 cups cubed honeydew melon 2 cups cubed cantaloupe 2 cups cubed ripe papaya 2 cup mangos, skin removed, pitted, and cut into cubes Shredded coconut, for serving, optional Instructions: Whisk the coconut milk, lime juice, lime zest, sugar, star anise, and salt together in a large bowl.
Add the lychees, pineapple, honeydew melon, cantaloupe, papaya, and mangos. Gently toss to coat in the coconut milk dressing. Cover and refrigerate for about 1 hour or longer before serving. Prior to serving, remove the star anise and reserve for serving. Transfer the fruit salad to a serving platter or glasses. Top with the reserved star anise and shredded coconut, if desired, and serve. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 72240,"Fish Linguine Drizzle extra-virgin olive oil plus a good glug 1 clove garlic, grated 1 bulb fennel, herby tops removed and reserved 4 anchovies 1/2 red onion Pinch salt 2 red mullet fillets, skin on, scaled and pinboned 1 lemon, zested Splash white wine Freshly ground black pepper 1 red cl, seeds removed and finely chopped 9 ounces dried linguine Instructions: Put the olive oil into a hot, thick-bottomed, high-sided pan. Grate in the garlic and fennel and soften, then add the anchovies and red onion. Saute, but do not brown. Add the salt then lay the red mullet fillets, skin side up, on top. Sprinkle with the lemon zest, and pour in a little white wine to stop everything frying, and to start stewing. Put in a good glug of olive oil, some pepper and the cl. Turn the heat down and add the juice from 1/2 the lemon and some fennel tops. Meanwhile cook the linguine in boiling, salted water until al dente. Gently toss the linguine and sauce together, check the seasoning and serve with a drizzle of olive oil on top and some more fennel tops. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 72241,"Eastside Fish Fry's Famous Deep-Fried Chicken Wings 3/4 tablespoon Eastside Fish Fry Famous House Seasoning, plus additional for sprinkling, recipe follows 1/2 tablespoon seafood seasoning, such as Old Bay
1 teaspoon seasoning salt
20 chicken wings
Cooking oil, for frying
Eastside Fish Fry Chicken Flour, for dredging, recipe follows 3 tablespoons sugar 2 tablespoons salt 2 1/2 tablespoons corn flour 1 1/2 tablespoons all-purpose flour 1 1/2 tablespoons tapioca starch 3 teaspoons MSG 1 teaspoon ground black pepper 1 teaspoon dried lemon peel 1 teaspoon citric acid 1 teaspoon navy bean flour 4 cups all-purpose flour 2 cups of special fry mix, such as Drake's Crispy Fry Mix 1 1/4 tablespoons seafood seasoning, such as Old Bay
1 1/4 tablespoons seasoning salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
Instructions: Combine the House Seasoning, seafood seasoning and seasoning salt in a bowl and add the chicken wings; toss to coat well. Marinate, covered, in the refrigerator for at least 24 and up to 48 hours. Preheat oil in a deep-fryer to 350 degrees F. Toss the wings in the Chicken Flour, then fry then, fully submerged, for 15 minutes, checking after 5 minutes to make sure wings are not stuck together (do not crowd the fryer; cook in 2 to 3 batches). Drain on paper towels and add House Seasoning to taste. Stir together the sugar, salt, corn flour, all-purpose flour, tapioca, MSG, pepper, lemon peel, citric acid and navy bean flour. Stir together the flour, fry mix, seafood seasoning, seasoning salt, garlic powder and black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72242,"Grilled Spatchcock Firecracker Chicken One 3- to 4-pound whole chicken Kosher salt and freshly ground black pepper Vegetable or neutral oil, for the grill grates 1/2 cup soy sauce, such as Kikkoman? Traditionally Brewed Soy Sauce 1/2 cup light brown sugar 1/2 cup Buffalo-style hot sauce 1 tablespoon rice wine vinegar, such as Kikkoman? Rice Vinegar 1 teaspoon red pepper flakes
2 scallions, sliced Flatbread, for serving Instructions: 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. To spatchcock the chicken: Use kitchen shears to cut out the backbone from the chicken. Lay the chicken breast-side down on a cutting board and use a large knife to cut through the breastbone but not into the flesh. Push the chicken down to flatten it. Cut the wings off at the third joint (at the wing tip). Line a plate with paper towels and put the chicken on it skin-side down to dry the skin. Sprinkle the non-skin side generously with salt and pepper.
Oil the grill grates thoroughly. Put the chicken on the indirect-heat side of the grill skin-side down and top with a large cast-iron skillet. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F and the skin is golden and very crisp, 35 to 40 minutes.
Meanwhile, combine the soy sauce, sugar, hot sauce, vinegar and red pepper flakes in a medium bowl and whisk to combine.
Remove the skillet from the chicken and put it on the direct-heat side of the grill (leave the chicken where it is). Pour the soy mixture into the skillet and bring it to a boil. Immediately transfer the chicken to the skillet with tongs and coat both sides in the sauce. Sprinkle with the scallions and serve with flatbread.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 72243,"Paella with Seafood, Chicken, and Chorizo 2 chicken thighs 2 chicken legs 1 teaspoon dried oregano 2 tablespoons sweet paprika Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 Spanish chorizo sausage 4 garlic cloves, crushed 1 Spanish onion, diced 1 (16-ounce) can whole tomatoes, drained and hand-crushed 1 cup Spanish rice, short to medium grain 1 teaspoon saffron threads 3 cups water, warm 4 jumbo shrimp, peeled with heads and tails on 2 lobster tails, split 6 littleneck clams, scrubbed 1/2 cup sweet peas, frozen and thawed Fresh flat-leaf parsley leaves, for garnish Lemon wedges, for serving Instructions: Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit. Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels. Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto. Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges. ","[Cabernet Sauvignon, Tempranillo, Garnacha, Pinot Noir]

" 72244,"Sunny's Simple Stuffing One 12-ounce bag stuffing mix, such as Pepperidge Farm 1/4 cup loosely packed chopped fresh parsley 4 tablespoons unsalted butter
1 cup chopped celery
1 cup chopped onions
1 tablespoon chopped fresh thyme
5 to 6 fresh sage leaves, chopped 4 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
2 1/2 cups turkey or chicken stock
8 ounces sausage, sauteed 1 green bell pepper, chopped and sauteed
1 red bell pepper, chopped and sauteed
1 yellow bell pepper, chopped and sauteed
8 large oysters (about 1 cup) 2 hard-boiled eggs, coarsely chopped 1 cup dried apricots, diced 1 bulb fennel, sliced and sauteed
1 cup walnuts, toasted and chopped 2 apples, diced
Instructions: Preheat the oven to 350 degrees F. In a large bowl, mix the stuffing mix with the parsley and set aside. In a large pan on medium heat, add the butter, celery, onions, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned. Remove to the bowl of bread cubes. Pour the stock over the bread and veggie mixture and stir to combine (this is a wet dressing, so it should be very moist). If using one of the add-in combinations, mix in the ingredients carefully. Pour the mixture into a 13-by-9-inch baking dish. Press down to make it compact, and then cover tightly with aluminum foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F and bake, uncovered, until golden brown on top, about 15 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72245,"Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers 3 cups chicken stock 1 1/2 cups white long-grain rice 5 tablespoons extra-virgin olive oil, divided 4 (6-ounce) boneless, skinless chicken breasts Salt Freshly ground black pepper 1 cup all-purpose flour 2 teaspoons smoked paprika 2 eggs 1 1/2 cups peeled almonds 1/2 cup bread crumbs Generous handful flat-leaf parsley 1 (9 ounce) package frozen artichoke hearts 4 piquillo peppers or 2 roasted red peppers, chopped 1/2 cup pitted Spanish green olives, chopped 1 large fresh thyme sprig, leaves only 1/3 cup dry sherry, eyeball it 2 tablespoons cold butter, cut into pieces Instructions: Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients. Preheat oven to 375 degrees F. Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet. From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands. Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through. 5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves. Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside. ","[Chardonnay, Rioja, Garnacha, Barbera]

" 72246,"Tuna Poke Bowls 1 1/2 cups sushi rice Kosher salt 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 cup frozen shelled edamame 3 scallions, thinly sliced 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 1 tablespoon low-sodium soy sauce 1 tablespoon toasted sesame oil 1 teaspoon grated peeled fresh ginger 1 pound sushi-grade tuna, cut into 1/2-inch cubes 1/2 English cucumber, peeled and finely chopped Toasted sesame seeds, for topping Instructions: Rinse the rice in a strainer until the water runs clear. Bring 2 cups water, the rice and 1/2 teaspoon salt to a boil in a medium saucepan. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 20 minutes. Let sit, covered, 10 minutes. Meanwhile, combine the vinegar, sugar and 1 teaspoon salt in a small microwave-safe bowl and microwave until the sugar is dissolved, 30 seconds to 1 minute; stir. Transfer the rice to a large bowl. Add the vinegar mixture and stir with a rubber spatula until the rice is fluffy but still sticky, 2 to 3 minutes; let cool completely. Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, 3 to 5 minutes. Drain and rinse under cold water until cool. Combine the scallions, lime juice, orange juice, soy sauce, sesame oil, ginger and 1/2 teaspoon salt in a large bowl. Add the tuna and edamame and stir to coat; season with salt. Divide the rice among bowls and top with the tuna mixture and cucumber. Sprinkle with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72247,"Gramma Caruso's Sicilian Stuffing 1 lb ground round 1/4 lb ground veal 1/4 lb ground pork 2 cloves garlic minced 1 small onion chopped 1/2 cup milk 2 tablespoons oil 2 1/2 cups seasoned bread crumbs 3/4 cup grated pecorino romano cheese 1 egg 2 cups sliced white mushrooms 2 cups cooked long grain white rice 3/4 cup warm chicken broth or water Salt and fresh ground pepper Instructions: Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain. Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter and cover. ","[Nebbiolo, Barbaresco, Dolcetto, Aglianico]" 72248,"Artichoke-Salami Stromboli 1 pound refrigerated pizza dough, at room temperature 1/4 cup extra-virgin olive oil, plus more for stretching 6 cups lightly packed baby spinach (about 5 ounces) 1/2 cup chopped marinated artichoke hearts, drained 4 ounces thinly sliced Genoa salami 4 ounces thinly sliced provolone cheese 2 tablespoons shredded parmesan cheese 1/3 cup chopped walnuts 4 stalks celery (with leaves), thinly sliced Juice of 1/2 lemon Kosher salt and freshly ground pepper Instructions: Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil. Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli. Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly. Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 72249,"Celebrity Salmon on Farfalle with Black Olive Pesto 1/2 tablespoon sambal oelek (or to taste) 3 tablespoons soy sauce 3 tablespoons honey 1/2 bunch fresh thyme, finely chopped 1/2 bunch fresh rosemary, finely chopped Ground black pepper 5 (5-ounce) fresh salmon fillets 1 tablespoon roasted garlic 1/2 ounce pine nuts, toasted 10 ounces pitted black Kalamata olives (blanch briefly in boiling water and drain) 1/4 cup, plus 1 tablespoon extra-virgin olive oil 1/4 cup heavy cream 2 ounces mascarpone 3 ounces grated Parmesan 1 1/4 pounds farfalle (bowtie pasta) 1 tablespoon olive oil 1 dozen cherry tomatoes Olive oil, for sauteing 2 ounces sun-dried tomatoes, chopped 1/4 bunch chives, chopped 1/4 bunch whole chive sprigs Instructions: For the marinade: Combine the sambal oeleck, soy sauce, honey, thyme, rosemary, and black pepper. Marinate salmon fillets for at least 1 hour or up to 5 hours, refrigerated. In a food processor, combine the roasted garlic, toasted pine nuts, blanched black olives, olive oil, heavy cream, mascarpone, and Parmesan and process until a smooth paste is obtained. Pesto can be prepared while salmon is marinating. Cook the pasta al dente in lightly salted water and olive oil. Remove pasta from water, drain. Cook the marinated salmon on the grill with crisscross markings until caramelized. While fish is grilling, cut cherry tomatoes in halves and saute in olive oil with sun-dried tomatoes and chives. Toss pasta with the pesto and warm slightly if desired. Do not boil. For each portion, serve 1 piece of salmon over pasta with pesto, and garnish with tomato chive saute on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 72250,"Shrimp Scampi Kabobs 1/2 cup canola oil 1/4 cup fresh tarragon leaves, chopped
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for garnish 1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon whole-grain mustard
5 cloves garlic, minced
3 lemons, 1 juiced (about 3 tablespoons), 2 cut into half-moon slices
8 ounces raw jumbo shrimp with tails intact (16 to 20 per pound)
Kosher salt and freshly ground black pepper
Instructions: Stir together the oil, tarragon, parsley, Dijon, honey, vinegar, whole-grain mustard, garlic and lemon juice in a large bowl. Add the shrimp and toss to coat well. Cover and refrigerate 30 minutes. Remove the shrimp from the marinade, reserving the marinade. Thread the shrimp alternately with the lemon slices onto skewers. Sprinkle the shrimp lightly with salt and pepper. Pour the marinade into a small saucepan. Bring to a boil and simmer 5 minutes or until very hot. Reserve the marinade for serving. Preheat a grill to medium-high heat. Grill the shrimp kabobs until cooked through, 2 to 3 minutes on each side. Transfer to a platter and garnish with fresh parsley. Serve with the reserved marinade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72251,"Tightrope Tossed Salad 1/4 cup red wine vinegar 1 shallot, quartered 2 teaspoons chopped chives 1 teaspoon salt 1/4 teaspoon pepper 1 cup canola oil 1 head iceberg lettuce, center core banged out, spines removed from leaves, torn into bite sized pieces, and rinsed well and dried in a salad spinner 3 cups spring greens, spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner 3 cups baby organic spinach, (about 1/2 pound), spines removed from leaves, torn into bite sized pieces, soaked in salt water to remove grits, rinsed well and dried in a salad spinner 1 medium red onion, diced 1 pound fresh cranberries Instructions: Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72252,"Spicy Cheesy Pull-Apart Bread Canola oil spray One 16-ounce tube refrigerated flaky biscuits (8 biscuits) 2 cups grated low-moisture mozzarella (about 1 pound)
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon minced garlic 1 teaspoon crushed red pepper
1/2 teaspoon kosher salt
1/2 tablespoon white wine vinegar
Instructions: Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray. Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together. Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space. Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella. Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72253,"Chili Molasses Chicken Skewers 1/3 cup molasses 1/3 cup red wine vinegar 5 tablespoons Worcestershire sauce 2 tablespoons olive oil 2 tablespoons light brown sugar 2 chipotle peppers in adobo, chopped (or 2 teaspoons hot sauce) 3 pounds boneless skinless chicken breast or thigh meat, cut lengthwise into 1-inch wide strips 36 to 40 (6-inch) wooden skewers Instructions: Combine everything except chicken and skewers in a large nonreactive bowl and whisk to combine. Add chicken strips and toss to coat. Cover and marinate at least 45 minutes and up to 4 hours. When ready to cook, heat oven to 425 degrees F and arrange a rack in the middle. Remove chicken from marinade (reserving marinade) and thread 1 piece of chicken on each skewer. Heat the reserved marinade to boiling and boil for 3 minutes. Cool a bit before using. Arrange skewers on a foil-lined baking sheet in a single layer. Bake for 10 minutes, flip skewers and baste with remaining marinade (you don't need to use it all). Bake about 5 more minutes, until golden brown on both sides. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 72254,"Eggplant Musaka 3 to 4 eggplants, peeled and cut into 1/4-inch-thick slices (about 60 pieces) 3 tablespoons kosher salt
5 cups plus 1 tablespoon grapeseed oil, plus more for brushing 2 cups all-purpose flour
10 large eggs
2 yellow onions, diced
2 pounds ground beef
2 tablespoons freshly ground black pepper
1 cup whole milk
Marinara sauce, optional, for serving Greek yogurt, optional, for serving Instructions: Mix the eggplant and 2 tablespoons of the salt in a large bowl. Arrange the eggplant in a perforated pan and put in the refrigerator to drain the moisture, about 20 minutes. Put 5 cups of the oil in a heavy-bottom pot and heat to 350 degrees F. Add the flour to a large bowl and dredge the eggplant in the flour; in a separate bowl, whisk 5 eggs until combined. Dip a few pieces of the floured eggplant in the eggs, shake off any excess and fry until golden brown, about 30 seconds. Transfer the eggplant to a baking sheet set with a cooling rack to drain. Repeat with the remaining eggplant. Heat a large skillet with the remaining 1 tablespoon oil over medium-high heat. Add the diced onions and saute until translucent, 2 to 3 minutes. Add the ground beef, black pepper and remaining 1 tablespoon salt and cook, stirring occasionally, until the ground beef is brown, 10 to 15 minutes. Preheat the oven to 350 degrees F. Brush a 10 3/8-by-12 3/4-by-6-inch pan with oil.
Cover the bottom of the pan with a layer of fried eggplant and top with some of the ground beef mixture. Repeat the layering process 4 more times with the eggplant then the ground beef, and top with a final layer of eggplant. Bake for 15 minutes. Whisk the milk and remaining 5 eggs in a bowl, pour over the hot musaka and bake until cooked through, about 15 minutes more. Cut into 12 pieces and serve on top of marinara sauce or Greek yogurt. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 72255,"Faux-Fongo with Red Bean Gravy 2 tablespoons olive oil 1 onion, diced 1 green bell pepper, seeded and diced into 1/4-inch pieces 2 garlic cloves, minced 2 tablespoons tomato paste 1 teaspoon ground cumin 1 pound or 6 Roma or plum tomatoes, seeded and diced 3 cups chicken broth 1 (15-ounce) can red beans or pinto beans Kosher salt and freshly cracked black pepper Vegetable oil, for frying 4 green plantains 8 slices bacon, fried crisp, plus 3 tablespoons reserved bacon fat 3 garlic cloves Kosher salt Instructions: For the gravy: Heat the olive oil in a large skillet over medium heat. Add in the onion, green pepper and garlic. Saute for 3 minutes to soften the vegetables. Then, add the tomato paste and cumin and cook until a deep reddish-brown color is achieved. Stir in the tomatoes and cook until they become tender, about 5 minutes. Pour in the broth and the beans, bring everything to a boil, then reduce the heat and simmer until the gravy thickens slightly, about 15 minutes. (Chef's Note: The consistency will be soupy.) Adjust the seasonings with salt and freshly cracked pepper, to taste. For the faux-fongo: Heat 2-inches of vegetable oil in a deep skillet to 360 degrees F. Cut the plantains into 2-inch pieces, then remove their skins with a knife by cutting through a corner of the flesh along the length of the slice to get a lead, then peel the fruit. Fry the plantains, in batches, in the oil until when tapped with a metal spoon it sounds hard, about 8 minutes. Transfer the pieces to a paper towel-lined plate and repeat with remaining plantains. Sandwich the plantains between parchment paper and, using a small plate or a coffee mug, press them so they are about 1/2-inch thick. Fry the plantains again at 360 degrees F until crisp and golden, then transfer them to a paper towel-lined plate to cool slightly. Add the fried plantains to a food processor. Combine them with the bacon, bacon fat, and garlic, then pulse until everything is blended, but still chunky. (Chef's Note: The texture should be a mix of crunchy, moist and tender.) Taste for seasoning and adjust with salt, if needed. To serve, spoon in enough Faux-Fongo to fill a 6-ounce ramekin and press the mixture down well. Invert the portion onto a plate and ladle the gravy around it. Repeat with remaining 3 servings. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 72256,"Hermits 4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon fine salt 1 cup (2 sticks) unsalted butter, at room temperature 2 1/2 cups packed dark brown sugar 3 large eggs, plus 1 large egg, beaten, for brushing 2/3 cup molasses 3/4 cup golden raisins 3/4 cup dried cranberries 1 cup roughly chopped toasted walnuts 2 1/2 tablespoons finely chopped crystallized ginger Instructions: Preheat oven to 375 degrees F. Lightly butter and flour 3 baking sheets. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt together in a large bowl. Beat the butter and brown sugar together in another bowl with an electric mixer until light and fluffy, 3 minutes. Add the eggs, 1 at a time, beating after each addition. Add the molasses and beat until smooth. While mixing slowly, add the flour mixture to make a sticky batter, being careful not to overmix. Fold in the raisins, cranberries, walnuts and ginger. Divide dough into 6 pieces and with slightly damp hands, shape each piece into a 1-inch wide log. Place 2 logs on each of the prepared cookie sheets, leaving plenty of space between each log, since the cookies spread considerably when baked. Brush with egg. Bake cookies, rotating the pans halfway through baking, until dark golden but still soft, about 15 minutes, Cool completely. Cut crosswise into 1 1/2-inch wide bar cookies. Serve, or store hermits covered at room temperature for up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72257,"Beets with Coconut 4 medium beets, about 1 pound 3/4 cup grated unsweetened coconut 2 garlic cloves, crushed 1 fresh green cl, split lengthwise 1 teaspoon cumin 1/4 teaspoon cayenne 1/4 teaspoon turmeric 1 teaspoon salt 2 tablespoons vegetable oil 1 teaspoon mustard seeds 2 dried red chiles 10 to 12 fresh curry leaves 1 tablespoon uncooked long grain rice Instructions: Peel the beets and grate them using a food processor fitted with the coarse shredding disk, or on the coarse side of a box grater. Set aside. In a bowl, combine the coconut, garlic, green cl, ground masala, and salt with about 1/4 cup water to form a moist ball. Set aside. In a large wok, heat the oil over medium-high heat. Add the mustard seeds and cover. When the seeds have popped toss in the dried red chiles and curry leaves. After the leaves crackle for a few seconds, put in the rice and stir for 5 seconds or until rice turns opaque white. Add the grated beets and stir thoroughly. Reduce the heat to medium, and cook, stirring occasionally until the beets become soft. Add the coconut mixture and continue cooking for another 5 minutes. Remove from the heat and check the salt. ","[Riesling, Gewrztraminer, Chenin Blanc, Vermentino]" 72258,"Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Baby Eggplant 1 7 to 8-pound leg of lamb, butterflied, bones removed 1 cup fresh bread crumbs 1/4 cup currants 1/4 cup pine nuts 1/4 cup chopped fresh flat-leaf parsley 3 large cloves garlic, chopped 1/2 pound Greek feta cheese, crumbled 1/2 pound Kalamata or other Mediterranean-style ripe black olives, pitted and coarsely chopped 2 tablespoons dried rosemary, crushed 2 tablespoons olive oil Juice of 1 lemon Salt and freshly ground black pepper to taste 8 to 10 small baby eggplants, washed Instructions: Preheat the oven to 375 degrees. Lay the butterflied leg of lamb flat on a work surface, fat side down. Combine the bread crumbs, currants, pine nuts, parsley, garlic, feta cheese, olives, rosemary, olive oil, and lemon juice in a bowl and blend well to make a coarse stuffing for the lamb. Spread the stuffing evenly along the center of the inside of the leg of lamb. Fold the lamb towards the center, one side and then the other, to enclose the stuffing and form a roll. Pin the roll closed with toothpicks or skewers, or tie the roll in several places with butcher's twine so that it does not open during cooking. Season the outside of the lamb with salt and pepper and place, seam-side-down, in a roasting pan. Place in the oven and roast for 45 minutes, then add the baby eggplants to the roasting pan with the lamb. Continue roasting the lamb and eggplant for another 35 to 40 minutes for medium rare. Remove the lamb and eggplants from the oven and allow the roast to cool for 20 minutes before slicing. Serve 2 to 3 slices of lamb per person and 1 or 2 roasted eggplants. The eggplant should be left whole during roasting, then split down the middle to serve. They should be eaten by scooping out the creamy eggplant interior, leaving the shells behind. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 72259,"Wasabi Celery Root Slaw 1 head (1 ? pounds) celery root, peeled and grated 2 Granny Smith apples, cored and grated 1 red onion, grated 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon pure wasabi powder 1 tablespoon rice wine vinegar 1 tablespoon honey 2 tablespoons green onions, sliced
Kosher salt and freshly ground black pepper Instructions: In a large bowl, toss the celery root, apple, and onion. Mix together the mayonnaise, sour cream, pure wasabi powder, vinegar, honey, green onions, salt, and pepper in a separate bowl and then add to the celery root mixture. Toss to combine. Cover with plastic wrap and refrigerate for at least one hour for the flavors to marry. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 72260,"Mango-Ritas on the Rocks 2 cups silver tequila 1 1/2 cups mango juice
3/4 cup fresh lime juice (about 6 limes) plus 2 limes, cut into wedges 1/4 cup agave
1 mango, peeled and cut into wedges Kosher salt
Instructions: In a large pitcher, mix together the tequila, mango juice, lime juice and agave. When ready to serve, rub the rim of each glass with a wedge of lime. Dip the rim of each glass into the salt to create an even coating. Fill each glass with plenty of ice. Pour the mango-rita into the serving glasses and garnish each with a wedge of lime and mango. ","[Tequila, Sauvignon Blanc, Moscato, Pinot Grigio]" 72261,"Apple-Raspberry Crisp with Pecan Crunch Topping 1/2 cup all-purpose flour 1/2 cup firmly packed light brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup pecan halves 2 1/2 pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced 1 tablespoon fresh lemon juice 1/2 cup granulated sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 3 tablespoons applejack 3 tablespoons unsalted butter, cut into 1/4-inch cubes 1 1/2 cups fresh or frozen raspberries (not in syrup) Instructions:

1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 72262,"Grilled Beef Braciole with Grilled Tomato-Basil Relish 8 plum tomatoes 5 tablespoons olive oil Salt Freshly ground black pepper 1/2 small red onion, finely diced 2 tablespoons balsamic vinegar 2 tablespoons finely chopped fresh basil leaves 1 tablespoon finely chopped parsley leaves 1 (2-pound) round steak, pounded to 1/4-inch thickness Salt Freshly ground black pepper 1/4 cup grated pecorino Romano cheese 1/4 cup finely chopped fresh flat leaf parsley 2 tablespoons finely chopped fresh oregano leaves 4 cloves garlic, finely chopped 1/4 cup olive oil 3 (8-inch) pieces butcher's twine, soaked in cold water Fresh basil sprigs, for garnish Instructions: For the grilled tomato-basil relish: Heat the grill to high. Cut the tomatoes half, then brush with 2 tablespoons of the oil and season with salt and pepper. Grill the tomatoes on all sides until slightly charred and soft. Remove the tomatoes from the grill, chop and place in a bowl. Add the remaining 3 tablespoons of oil, onion, vinegar, basil and parsley and season with salt and pepper. Serve warm or at room temperature. For the beef: Heat the grill to high. Place the steak on a flat surface. Combine the cheese, parsley, oregano and garlic in a small bowl. Brush the steak on the side facing up with 2 tablespoons of the oil and season with salt and pepper. Sprinkle the cheese mixture evenly over the steak, leaving a 1/2-inch border around the sides. Starting with the long end, tightly roll the meat up like a jelly roll and tightly tie with the butcher's twine on the ends and in the center. Brush the entire outside of the steak with the oil and season with salt and pepper. Place on the grill, seam-side up and grill until golden brown on all sides, about 10 to 12 minutes. Remove from the grill and let rest 10 minutes before slicing into 1/2-inch thick slices. Serve several slices per person topped with some of the relish. ","[Chardonnay, Pinot Noir, Barbera, GSM]" 72263,"Autumn Fruit with Corn Flakes Streusel 2 cups Kellogg's Corn Flakes? cereal 1 cup all-purpose flour 1/2 cup firmly packed brown sugar 1/4 teaspoon cinnamon 1/2 cup cold butter or unsalted butter, cut into pieces 3 pounds ripe pears, cored, peeled and sliced 1/4-inch thick 1 cup cranberries 1/4 cup honey 1 tablespoon lemon juice Instructions:

1. In food processor combine KELLOGG'S CORN FLAKES cereal, flour, brown sugar and cinnamon. Process until combined. Add butter. Process about 12 seconds or until crumbly.
2. Toss together pears, cranberries, honey and lemon juice until honey dissolves. Spoon into 11 x 7 x 2-inch baking dish. Sprinkle with cereal mixture. Bake at 425 degrees F about 30 minutes or until brown. Serve warm. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 72264,"Southern Fried Chicken Parmesan 2 cups buttermilk 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 8 bone-in, skin-on chicken thighs (about 3 pounds) Vegetable oil, for frying 3 cups all-purpose flour 1 teaspoon Italian seasoning One 32-ounce jar marinara One 8-ounce piece part-skim mozzarella, sliced into 8 thick slices 2 tablespoons grated Parmesan, plus more for garnish 8 ounces spaghetti 8 fresh basil leaves Instructions: Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight. Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72265,"Sweet Plantain Bread 1/2 cups cream cheese, whipped 2 tablespoons superfine sugar 1/2 cup hazelnuts, toasted (see Note), and finely chopped 1 1/2 tablespoons unsalted butter 1 large, ripe plantain 1/4 cup unsalted butter, softened 1/2 cup sugar 1 large egg 1 1/2 ripe bananas 1/2 tablespoon milk 1/2 cup coarsely chopped walnuts 1 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder Instructions: For the cheese spread: In a small bowl, whisk together the cream cheese, sugar, and chopped hazelnuts until fluffy and evenly blended. Cover and refrigerate until serving.
For the plantains: Use 1/2 tablespoon of the butter to thoroughly grease a 9 inch round glass pie dish. Peel the plantain and slice it 1/4 inch thick on the diagonal. In a small skillet, heat the butter over medium heat and saute the plantain for 2 or 3 minutes per side, until softened and golden. Distribute the plantain evenly on the bottom of the pie dish and set aside.
For the batter: Preheat the oven to 325.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Peel the bananas and, in a medium bowl, mash them together with a fork, then mix in the milk and the walnuts. In another bowl, mix together the flour, salt, baking soda, and baking powder. First add the banana mixture to the creamed butter mixture, then fold in the flour mixture, stirring only until all the flour has disappeared.
To make the bread: Scoop the batter into the pie dish on top of the plantains and bake on the middle shelf of the oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The cake will be a nice deep golden brown. Cool the pan on a rack for 10 to 15 minutes, then turn out upside down and slice for serving, warm or at room temperature. Pass the hazelnut cheese spread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72266,"Pork Loin with Cranberry Apple Stuffing 1 tablespoon Irvine Spices Roasted Garlic Pepper Seasoning 1 (3-pound) pork loin 1 tablespoon vegetable oil (approximately) 2 pounds dry bread cubes 1 pound melted butter 1 quart apple juice 8 apples, small dice 1 1/2 cup fresh cranberries 2 tablespoons poultry seasoning Salt and freshly ground black pepper 16 ounces prepared brown sauce or gravy Instructions: Preheat oven to 350 degrees F. Rub garlic pepper seasoning into pork loin. Heat a small amount of oil in a pan and sear all sides of meat. Roast covered in oven until fork tender, at least 35 minutes. Combine bread cubes, butter, apple juice, apples, cranberries, poultry seasoning, and salt and pepper in a bowl and mix well. Bake stuffing uncovered in oven until dry and fluffy, 35 to 40 minutes. Let pork rest before slicing. Lay slices of pork loin over stuffing and finish with any type of brown sauce. *Chef's Note: You could also substitute 1 cup of dried cranberries for the fresh, if you'd like, which are a little sweeter and more intense in flavor. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Noir]" 72267,"Sunny's Easy Black and White Dessert Pizza All-purpose flour, for rolling the dough 1 pound thawed frozen pizza dough, at room temperature
2 tablespoons salted butter, melted
1 teaspoon cinnamon sugar
8 ounces whipped cream cheese, at room temperature 2 tablespoons granulated sugar
2 drops vanilla extract
Zest of 1 lemon
1 cup mini marshmallows
1 cup milk chocolate chips 1 cup bittersweet chocolate chips
1 cup chopped pecans
Flaky sea salt, for garnish Instructions: Put a pizza stone in the oven and preheat the oven to 500 degrees F. For the crust: Using some flour, roll out the pizza dough to a large circle about 1/4 inch thick; dock with a fork all around. Transfer to the pizza stone and cook until the crust is light golden brown and slightly rigid, 10 to 15 minutes. Remove from the oven and turn the oven off. For the white side: While the crust is baking, fold together the cream cheese, granulated sugar, vanilla and lemon zest in a medium bowl until combined. Set aside. For the black side: In a medium bowl, toss together the milk chocolate chips, bittersweet chocolate chips and pecans. Leaving a rim around the crust, spread one half of the crust with the cream cheese mixture and top with the marshmallows. Sprinkle the other half with the chocolate mixture (again, leaving a rim of crust). Brush the melted butter on the rim and sprinkle just the rim with the cinnamon sugar. Put the pizza back in the warm oven. Cook until the marshmallows and chocolate are melted, about 10 minutes. Sprinkle a tiny pinch of sea salt over the entire pizza. Slice and serve warm. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 72268,"Malai Kofta 2 Yukon gold potatoes (about 10 ounces), boiled, drained and mashed 1/2 cup fresh cilantro leaves and tender stems, chopped 1 small Thai green cl or 1/2 serrano pepper, seeded and chopped Kosher salt and freshly ground black pepper 3 ounces paneer, cubed (See Cook\u2019s Note) 3 tablespoons mixed nuts, such as pistachios, cashews, pine nuts and/or almonds 2 tablespoons dried fruit, such as raisins, currants, barberries and/or cranberries 1/2 cup besan (fine chickpea flour) Vegetable oil, for frying 3/4 teaspoon garam masala 1/2 teaspoon Kashmiri chili powder (see Cook's Note)
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
2 tablespoons extra-virgin olive oil or vegetable oil
1 tablespoon unsalted butter
1/2 teaspoon cumin seeds
1 large onion, coarsely chopped
1 1/2 teaspoons grated garlic
1 1/2 teaspoons grated ginger
Kosher salt
1/4 cup raw cashews, soaked in hot water for at least 30 minutes
3/4 cup canned whole peeled tomatoes, such as San Marzanos, crushed by hand
1/4 cup heavy cream
1/4 teaspoon kasoori methi (dried fenugreek leaves), gently crushed by hand, optional (see Cook\u2019s Note) 1/4 teaspoon garam masala Fresh cilantro leaves, for serving Instructions: For the kofta: Combine the mashed potatoes, cilantro, chiles, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Knead the mixture until thoroughly combined. Taste and adjust the seasoning, then set aside. Put the paneer in a food processor and pulse until crumbly. Add the nuts and dried fruit and pulse until the fruit is coarsely chopped and the nuts are broken into small pieces. (If the paneer is not salted, add a pinch of salt.) Transfer the paneer mixture to a small bowl. Form the mashed potato mixture into 8 equal balls. (A kitchen scale isn\u2019t necessary, but is helpful.) Form the paneer mixture into 8 equal balls. They don\u2019t have to be perfectly shaped, but it is much easier to stuff the potato balls when the paneer mixture has been squished into little balls.
Hold a potato ball in the palm of your hand. Make an indentation with your thumb. Place a paneer ball into the concave hollow and push it in gently. Pinch the potato mixture around it and roll the potato ball in your palm to make a nice round shape. Repeat with the remaining potato and paneer balls. If the potato mixture is sticking to your hands and preventing you from rolling a smooth ball, dampen the palms of your hands with a little room-temperature water and continue rolling.
Place the besan in a shallow bowl. Gently roll the stuffed balls in the besan. Transfer the coated balls to a plate, cover with plastic wrap and refrigerate while you make the sauce. (It is easier to fry the balls when they have rested and are cold.) For the sauce: Meanwhile, stir together the garam masala, Kashmiri chili powder, coriander, turmeric and 2 tablespoons water in a small bowl until combined. Set the spice mixture aside.
Heat the olive oil and butter in a medium saucepan over medium heat. Add the cumin seeds and let sizzle until they darken slightly, about 30 seconds. Add the onions and cook, stirring occasionally, until softened and just starting to get a hint of color, 8 to 10 minutes. (Do not brown them, as that will affect the color of the sauce.)
Add the garlic, ginger and 1/2 teaspoon salt, mix well and cook, stirring often, until the raw smell goes away, about 2 minutes. Add the spice mixture and cook, stirring often, until the oil comes out, about 5 minutes. Drain the cashews and add to the saucepan, then add the tomatoes and 1/2 teaspoon salt. Increase the heat to medium high and cook until the tomato mixture is thickened and pasty, about 7 minutes. Set aside and let cool. Meanwhile, fry the kofta. Fill a large Dutch oven halfway with vegetable oil, attach a deep-fry thermometer and heat over medium-high heat to 350 degrees F. Set a cooling rack over a baking sheet and place a paper towel over the rack. Carefully add half the balls, one at a time, and fry, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, remove the balls to the prepared rack. Repeat with the remaining balls. Transfer the cooled sauce to a blender, add 1 cup water and process until smooth. Transfer the sauce back to the saucepan. Add the cream and kasoori methi if using and heat over medium heat until simmering. It should have the consistency of a smooth carrot soup; Add more water, if needed, and adjust the salt to taste.
Gently add the fried kofta and heat, occasionally shaking the pan gently to coat the balls, until hot, about 3 minutes.
For serving: Garnish with the garam masala and cilantro leaves.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72269,"Red Hook Ceviche 1/2 pound large shrimp, peeled and deveined 1/2 pound sea scallops, muscle removed and finely chopped in 1/4-inch dice 1/2 cup fresh lime juice 1/2 cup fresh lemon juice 1 tablespoon sugar 1 1/2 teaspoons salt 1 jalapeno, seeded and sliced 1/2 bunch cilantro, leaves chopped 1/2 small red onion, thinly sliced Instructions: Bring a saucepan of salted water to a boil over medium heat. Add shrimp and cook until they just turn pink, about 1 1/2 minutes, then transfer to an ice bath. When cool enough to handle, chop roughly and put in a large plastic bag with scallops. In a small bowl, whisk lime juice, lemon juice, sugar and salt together until the salt is dissolved. Stir in jalapenos, cilantro, and red onion to combine, then add the mixture to the bag with the scallops and shrimp. Put the bag in the refrigerator to marinate for at least 2 hours before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 72270,"Pintos a la PaPa 1 pound dried pinto beans 2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/4 teaspoon smoked paprika
4 cloves garlic, minced
2 jalapenos, sliced into rounds with seeds
1 dried bay leaf
1 small onion, diced
Instructions: Sort through the beans and remove any stones. To soak the beans, put them in a large bowl, cover them with cold water and allow them to soak, covered, overnight. Or use the quick-soak method below. Quick-soak method: Put the beans in a colander and rinse under water. Put the beans in a large pot and add enough water to cover the beans by at least 3 inches. Bring to a boil over high heat. Reduce the heat and simmer for 4 minutes. Turn off the heat and let the beans stand for 1 hour. Drain and rinse the soaked beans and transfer them to a large pot. Add enough water to cover the beans by at least 3 inches. Add the salt, pepper, chili powder, cumin, cayenne, smoked paprika, garlic, jalapeno, bay leaf and onion to the pot. Bring to a boil, then reduce the heat to bring it to a simmer. Cover and cook until the beans are tender, 2 to 3 1/2 hours. ","[Malbec, Tempranillo, Garnacha, Barbera]" 72271,"Perfect Haricots Verts Kosher salt 1 pound haricots verts, stem end removed (hairy end left on)
Clarified butter, for coating pan Extra-virgin olive oil, for coating pan 2 small shallots, cut into rings
Instructions: Bring a pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the beans to the boiling water and cook them until they are tender, 4 to 5 minutes. Bite a bean to be sure they are properly cooked. Put them immediately in the bowl of salted ice water to stop the cooking or to \shock\ them. When they are cold, remove them from the water and let them dry a little. Coat a large saute pan with both clarified butter and olive oil. Bring the pan to a medium-high heat, add the shallots and brown. Add the haricot vert, season with salt and saute until all the beans are coated with oil and hot. Serve immediately or later at room temperature.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72272,"Grilled Hanger Steak 1/4 cup Dijon mustard 3 cloves garlic, smashed and finely chopped 2 sprigs rosemary, picked and finely chopped Zest and juice of 1 lemon Pinch of crushed red pepper 2 1 1/2-pound hanger steaks, trimmed, membrane removed and cut in half lengthwise Kosher salt Extra-virgin olive oil Instructions: In a small bowl, combine the mustard, garlic, rosemary, lemon zest and juice and crushed red pepper. Schmear the steaks with this deliciousness, place in a shallow baking dish and let them hang out in the fridge at least 2 hours or overnight. Preheat a grill to medium high. Season the steaks with salt. When the grill is hot, brush it clean and oil the grates. When the flames have dissipated, place the steaks on a hot spot on the grill. Brush with the excess marinade and move the steaks away from the flame if there is a flare-up. Grill the steaks for 4 to 6 minutes on each side for medium rare. Remove from the grill and let rest for 5 to 10 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 72273,"Chilorio 2 pounds pork butt or shoulder roast 1 yellow onion, halved
Kosher salt
1 ounce guajillo chiles (about 6 medium), stemmed and seeded
1 cup canned tomato puree or strained tomatoes
1/2 cup apple cider vinegar
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
4 cloves garlic, peeled Instructions: Put the pork, onion and 1 tablespoon salt in a large Dutch oven or stockpot and add enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to a simmer. Cover and cook until the meat is tender and falling apart when pierced with a fork, 1 to 1 1/2 hours depending on your cut of meat. Transfer the meat to a bowl and reserve 2 cups of the cooking broth. Discard the remaining broth and onions, rinse the pot and return it to the stove. Meanwhile, in a small saucepan, combine the chiles and enough water to cover by about 1 inch. Bring to a boil over medium-high heat, pressing on the chiles to submerge them. Remove from the heat, cover and let stand until the chiles are fully softened and pulpy, 15 to 20 minutes.
Using a slotted spoon, transfer the chiles to a blender; discard the soaking water. Add the tomato, vinegar, oregano, cumin, garlic and 2 cups reserved broth. Puree until completely smooth.
Return the cooked pork to the reserved pot and pour the salsa over the meat. Mix until the meat is completely covered. Bring to a simmer over medium heat. Season with 1 teaspoon salt and cook, stirring often to encourage the meat to fall apart into shreds, until the sauce thickens and the meat absorbs most of the sauce, about 20 minutes. Adjust the seasoning to taste.
Serve the chilorio with flour tortillas or breakfast potatoes for a hearty brunch.
","[Rioja, Tempranillo, Garnacha, Barbera]" 72274,"Almost-Famous Barbecue Chicken Pizza 1 teaspoon extra-virgin olive oil, plus more for brushing 1/2 pound prepared pizza dough, at room temperature 1/3 cup plus 2 tablespoons dark barbecue sauce 1 8-ounce skinless, boneless chicken breast Kosher salt and freshly ground pepper 2/3 cup grated smoked gouda cheese (about 3 ounces) 2/3 cup grated part-skim mozzarella cheese (about 3 ounces) 1/2 small red onion, thinly sliced Fresh cilantro, for topping Instructions: Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 72275,"Confetti Corn 2 tablespoons butter 1/2 red bell pepper, diced 1/2 green bell pepper, dice 2 cups frozen corn 1/4 cup water Salt Pepper Instructions: Melt butter in sauce pan and cook diced peppers over medium heat for 4 minutes. Stir in corn and water. Cover and cook for 6-8 minutes. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 72276,"Frozen Rum Cordial 4 ounces Meyer lemon juice 4 ounces rum, such as Mount Gay 2 ounces regular lemon juice
2 ounces orange liqueur, such as Cointreau
2 ounces almond syrup
4 maraschino cherries
Instructions: Chill four 6-ounce champagne coupes. Put the Meyer lemon juice, rum, regular lemon juice, orange liqueur and almond syrup in a cocktail shaker. Add 2 cups shaved ice. Shake until the mixture is a slushy consistency. Spoon about 4 ounces of the slushy into each of the chilled coupes. Garnish with a maraschino cherry. ","[Rum, Brandy, Port]" 72277,"Salami, Tomato and Mozzarella Salad with Tangy Vinaigrette 1/4 cup red wine vinegar 2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 small clove garlic, minced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ounces salami, cut into 1/4-inch-thick half-moons
7 ounces mozzarella pearls (bocconcini or ciliegine), drained
1 pint cherry tomatoes, cut in half
Handful torn fresh basil leaves
Instructions: Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 72278,"Dirty Banana 1 medium banana, frozen 2 fluid ounces dark rum 1/2 fluid ounce Tia Maria 2 fluid ounces half-and-half Ground allspice for garnish Instructions: Put the peeled, frozen banana in a blender along with the rum and Tia Maria. Add the half-and-half and blend until smooth. Pour into a chilled wine glass, garnish with a dusting of allspice. Serve. ","[Rum, Cream Sherry, Port]" 72279,"Gina's Spinach Dip 3 tablespoons butter 1 shallot, finely chopped 1 clove garlic, chopped 2 tablespoons all-purpose flour 1 cup heavy whipping cream 1 (10-ounce) box frozen chopped spinach, thawed, drained and squeezed dry 1 (8-ounce) jar artichoke hearts, drained and chopped 1 (10-ounce) can diced tomatoes with green chiles (recommended: Rotel) 1 cup shredded 4 cheese blend Tortilla chips and cut vegetables, for serving Instructions: Melt butter in a medium saucepan over medium heat. Once it foams, add the shallot and garlic, and saute until softened, about 3 minutes. Add the flour and cook while stirring until it becomes a light blonde color. Slowly stir in the heavy cream, and the drained spinach, and simmer until it starts to thicken, about 5 minutes. Stir in the artichoke hearts, tomatoes, and cheese and cook until the cheese is melted. Remove to a serving bowl and serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72280,"Flourless Chocolate Souffle with Raspberry Cream 1/2 cup heavy cream 2 tablespoons confectioners' sugar 2 cups frozen raspberries (IQF), thawed 2 teaspoons butter for greasing ramekins 1 tablespoon sugar for ramekins 2 ounces semisweet chocolate, finely chopped 1-ounce unsweetened chocolate, finely chopped 1/4 cup whole milk 3 large egg whites Pinch salt 2 tablespoons sugar 2 large egg yolks Instructions: Whip the cream in a chilled bowl until semi-stiff. Add confectioners' sugar and whip until stiff. Refrigerate. Puree raspberries in a food processor, then pass them through a sieve; fold this into the whipped cream and reserve until later. Preheat oven to 400 degrees. Butter 4-1/2 cup capacity ramekins and lightly dust the insides with sugar; set aside. In a small saucepan, combine the semisweet and unsweetened chocolates with the milk. Melt over low heat, stirring constantly. The minute the chocolates are melted, remove the saucepan from the heat and transfer the melted chocolate to a small bowl and cool to room temperature. Whip the egg whites with a pinch of salt until they are soft. Add the granulated sugar and whip until stiff but not dry. Whisk the yolks into the cooled melted chocolate. Fold 1/4 of the whites into the chocolate mixture to lighten it, then fold the lightened chocolate mixture back int the egg whites. Spoon the mixture into the ramekins and bake for 10 to 12 minutes. The souffles should remain moist in the center. To serve, bring the souffles to the table and serve raspberry cream on the side. Each diner should break the souffle open with a spoon and add raspberry cream in the center ","[Chardonnay, Pinot Grigio, Moscato, Riesling]

" 72281,"Espresso-Chocolate Chip Banana Bread with Espresso-Cinnamon Butter 5 tablespoons unsalted butter, plus extra at room temperature for greasing the pan 1 tablespoon instant espresso powder
1 1/2 cups all-purpose flour, spooned and leveled 1 teaspoon baking soda
1/4 teaspoon kosher salt
4 medium-ripe bananas (the peel should be pretty black), peeled and halved
1/2 cup granulated sugar
2 tablespoons lightly-packed light brown sugar
1 large egg, beaten
3 ounces semisweet chocolate, finely chopped
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2 tablespoons confectioners' sugar
1 teaspoon instant espresso powder
Pinch of ground cinnamon
Pinch of fine salt
Instructions: Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly. Whisk the flour, baking soda and kosher salt together in a medium bowl. Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate. Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing. Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 72282,"Turkey Meatballs on a Bed of Leeks 2 leeks 3 tablespoons olive oil 1 pound lean ground turkey 1 shallot, finely chopped 1/2 handful fresh parsley, leaves picked and finely chopped 1 cup, plus 2 tablespoons bread crumbs 2 tablespoons freshly grated Parmesan 1 egg yolk Kosher salt and freshly ground black pepper 1/2 to 3/4 cup warm chicken or vegetable broth Instructions: Clean the leeks: cut off the green top parts and slice them lengthwise, separate each leaf and rinse thoroughly under cold water. Dry the leeks well and then roughly chop them. Using a wooden spoon, saute the leeks in a large skillet with about 3 tablespoons olive oil over medium-high heat, for about 10 minutes, stirring often. Remove from the heat once completely softened and the leeks begin to turn a golden blonde. While the leeks are cooking, start the meatballs: In a large bowl, mix together the ground meat, shallot (or onion), chopped parsley, 2 tablespoons bread crumbs, grated Parmesan, and egg yolk. Season the mixture lightly with salt and freshly ground pepper. Pour the bread crumbs in a pasta bowl and roll in the meatballs as you are preparing them. Set the meat aside on a large plate, do not make a pile; use 2 plates, if necessary. Return the pan with the leeks to a medium-high heat, add the meatballs and saute gently flipping them once or twice. Once they are browned, lower the heat and add the broth a few tablespoons at a time. Season with a light sprinkle of salt and some ground pepper, lower the heat to medium-low and cook for about 25 minutes, always making sure that the sauce does not dry up. This dish makes Debi very happy, she says that this sauce is probably the closest thing that I prepare that actually deserves to be called gravy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 72283,"Chocolate Macaroons 1 pound 2 ounces semisweet chocolate, finely chopped 9 ounces unsweetened chocolate, finely chopped 9 egg whites 2 1/4 cups superfine sugar 1 1/2 tablespoons vanilla 12 cups coconut Instructions: Preheat the oven to 325 degrees F. Line sheet pans with parchment. Melt the chocolate in a double boiler. Beat the egg whites in a standing mixer to soft peaks. Gradually add the sugar and beat on high speed to stiff peaks. Mix in the vanilla. Turn the mixer down and slowly incorporate the melted chocolate. Pour chocolate mixture in a large bowl. Fold in the coconut. Use a 4-ounce ice cream scoop to portion onto the sheet pans. Bake for about 25 minutes. Do not to overbake them! ","[Riesling, Moscato, Gewrztraminer, Brachetto]" 72284,"Cocido 1 tablespoon extra-virgin olive oil 1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick 1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded 2 leeks 1 large carrot, peeled and grated Salt and freshly ground black pepper 1 fresh or dry bay leaf 1 (15-ounce) can chick peas, drained 6 cups chicken stock 3/4 to 1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces 3/4 pound ground beef pork and veal mix 1/2 cup plain bread crumbs or 1 slice stale bread, crumbled 1 teaspoon smoked sweet paprika or paprika 1/4 teaspoon ground cinnamon Grated fresh nutmeg 1/2 cup chopped flat-leaf parsley, 2 handfuls, and divided 1 egg, beaten 2 cups fideos or medium egg noodles 1 lemon, zested 2 cloves garlic, finely chopped 2 firm plum tomatoes, seeded and finely chopped Instructions: Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil. Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup. Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, a little nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup. While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture. Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in. ","[Rioja, Tempranillo, Garnacha, Barbera]" 72285,"Berry Rum Punch 1/2 cup mixed berries, such as strawberries, blueberries, and raspberries 1 ounce (2 tablespoons) coconut rum 1 ounce (2 tablespoons) light rum 1 ounce (2 tablespoons) simple syrup 1 ounce (2 tablespoons) fresh lime juice Ice, as needed Soda water 1 slice strawberry for garnish Instructions: Blend the mixed fruit, coconut rum, light rum, simple syrup, and lime juice in a large shaker with ice. Shake vigorously and pour over a glass full of ice. Top with a splash of soda water and garnish with strawberry slice. ","[Mauritius, Kokomo, Cuba Libre, C?tes de Provence]" 72286,"Orange Vinaigrette 1 cup fresh orange juice 2 tablespoons chopped red onion 2 tablespoons fresh lime juice 1 teaspoon Dijon mustard 1 teaspoon Ancho cl powder 1 tablespoon red wine vinegar 1/2 cup olive oil Salt and freshly ground pepper Instructions: In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly. In a blender, combine the orange syrup, onion, lime juice, mustard, cl powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72287,"Beef Tamales 2 pounds beef shoulder roast Salt and pepper, to taste 2 onions, peeled and sliced 1 garlic bulb, cloves removed and peeled 4 ounces dried New Mexico chilies 2 ounces ancho chiles 2 ounces pasilla chiles 2 tablespoons cumin seed, toasted 1 tablespoons salt 2 bags dried corn husks, about 3 dozen 4 cups masa mix 1 tablespoon baking powder 2 teaspoons salt 4 cups reserved beef broth, warm 1 cup vegetable shortening Instructions: Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours. When done, remove the roast to a platter to cool, reserve the beef broth. Hand shred the meat and set aside. To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water. Add the cumin, remaining sliced onion and garlic. Boil for 20 minutes until the chiles are very soft. Transfer the chiles to a blender using tongs and add a ladle full of the cl water (it is best to do this in batches.) Puree the chiles until smooth. Pass the pureed chiles through a strainer to remove the remaining seeds and skins. Pour the chili sauce into a large bowl and add salt, stir to incorporate. Taste to check seasonings, add more if necessary. Add the shredded beef to the bowl of chili sauce, and mix thoroughly. Refrigerate until ready to use. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry. Soak them in a sink filled with warm water for 30 minutes to soften. In a deep bowl, combine the masa, baking powder, and salt. Pour the broth into the masa a little at a time, working it in with your fingers. In a small bowl, beat the vegetable shortening until fluffy. Add it to the masa and beat until the dough has a spongy texture. Rinse, drain, and dry the corn husks. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce. Start with the largest husks because they are easier to roll. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much! Add about a tablespoon of the meat filling in the center of the masa. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed. Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours. The tamales are done when the inside pulls away from the husk. The tamale should be soft, firm and not mushy. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 72288,"Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice 4 live lobsters (1 1/2 to 2 pounds each) Olive oil Salt and pepper 2 shallots, finely chopped 2 cups Cava 2 tablespoons champagne vinegar 2 tablespoons heavy cream 3 sticks very cold unsalted butter, cut into small cubes Salt and freshly ground white pepper 1 tablespoon finely chopped tarragon 1/4 cup olive oil 3 tomatillos, papery skins removed, roughly chopped 3 tablespoons chopped parsley 3 tablespoons chopped basil 3 tablespoons chopped tarragon 3 tablespoons water 3 cloves garlic, chopped 1/2 cup white wine 3 cups clam juice 1 lemon, juiced Salt and freshly ground pepper Instructions: Bring a large pot of salted water to a boil over high heat. Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes. Heat 2 large saute pans over high heat. Split the lobsters in half, brush with olive oil and season with salt and pepper to taste. Place the lobster in the pan, flesh-side down and cook until nicely browned. Turn over and cook shell side down for 1 more minute.; Place the shallots, Cava and vinegar in a medium nonreactive saucepan. Boil the liquid over high heat until reduced to 2 tablespoons. Whisk in the heavy cream and cook for 1 minute. Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used. Season with salt and white pepper and add the tarragon.; Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos for 4 minutes. Place the tomatillos in a food processor and add the parsley, basil, tarragon, and water and puree. Heat the garlic in a medium saucepan and saute until soft. Add the wine and cook until dry. Add the clam juice and reduce by 3/4. Add the lemon juice and season with salt and pepper, to taste. Add tomatillo-herb puree and cook for 2 minutes. Risotto: 2 tablespoons olive oil 1 tablespoon unsalted butter 1 large onion, finely chopped 2 cloves garlic, finely chopped 2 cups arborio rice 6 cups boiling water Tomatillo-Herb puree 1 tablespoon chopped basil 1 tablespoon chopped tarragon 2 tablespoons chopped parsley Salt and freshly ground pepper Heat olive oil and butter in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add rice and cook for 2 minutes. Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice. Repeat until all water is used. Fold in the tomatillo-herb puree and cook until mixture has absorbed most of the liquid. Fold in the herbs and season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 72289,"Barbecue Shrimp and Grits 2 cups heavy cream 1 stick (8 tablespoons) unsalted butter 1 teaspoon kosher salt 1/2 teaspoon freshly ground white pepper 1 cup grits
1/4 pound bacon, diced 1/2 cup finely diced red onion 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1 to 4 tablespoons whiskey, such as Southern Comfort Two 14-ounce bottles ketchup, such as Heinz 1/2 cup brown sugar Kosher salt and freshly ground white pepper 1 1/2 pounds large shrimp, peeled, tails removed and deveined Shredded extra-sharp Cheddar, for serving Diced scallions, for serving Instructions: For the grits: Bring the cream and 2 cups water to a boil in a medium saucepan. Add the butter, salt and pepper. Slowly add the grits and reduce the heat to medium low. Cook, stirring continuously to keep the grits from getting lumpy and avoid scorching on the bottom of the pan, until the grits are rich, creamy and tender, about 20 minutes. Keep warm until ready to serve, stirring occasionally. For the sauce and shrimp: Cook the bacon in a large skillet over medium-high heat until some of the fat has rendered and the bacon has started to crisp and is about three-quarters done, 5 to 7 minutes. Add the onion and peppers and cook, stirring, until softened, 5 to 7 minutes. Add the whiskey and carefully flambe. When the whiskey burns off, add the ketchup and brown sugar and season with salt and pepper. Simmer for 10 minutes, stirring occasionally. Add the shrimp to the sauce and simmer until just cooked through, about 1 minute. To serve, put some grits in the middle of 6 shallow bowls, then place the shrimp in a halo around each serving of grits. Top off with some extra sauce and sprinkle with extra-sharp Cheddar and diced scallions. ","[Chardonnay, Zinfandel, Merlot, Tempranillo]

" 72290,"Chocolate Glazed Cake Doughnuts 3 1/2 cups (1 pound) cake flour 3 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 2 eggs, room temperature 1 cup sugar 3 tablespoons unsalted butter* 1 cup milk, room temperature 1 teaspoon vanilla extract Fat for frying, such as canola oil 1/3 cup unsalted butter 4 ounces bittersweet chocolate 2 cups confectioners' sugar 1/4 cup warm water Instructions: Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels. For the chocolate glaze: melt butter and chocolate in a saucepan until melted, remove from heat. Whisk in confectioners' sugar until smooth. Gradually stir in the water until the mixture reaches the desired consistency. Dip the tops of the doughnuts in the glaze. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 72291,"One-Pan Sage-and-Onion Chicken and Sausage 1 large onion or 2 small onions 1/2 cup olive oil (not extra-virgin) 2 teaspoons English mustard 1 tablespoon dried sage Freshly ground black pepper 1 tablespoon Worcestershire sauce 1 lemon 1 (4-pound) chicken, jointed into 10 pieces 12 sausages 2 tablespoons fresh sage leaves, chopped Instructions: Peel and cut the onion into eighths, and put into a freezer bag with the oil, mustard, dried sage, a good grinding of pepper, and Worcestershire sauce. Cut lemon in half, squeeze juice into bag, and then cut the halves into eighths and add them. Squidge everything around to mix (the mustard needs help to combine) and then add the chicken pieces. Leave to marinade in the refrigerator overnight, or for up to 2 days. Preheat the oven to 425 degrees F. Allow the chicken to come to room temperature in its marinade. Arrange the chicken pieces in a roasting tin skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them. Sprinkle the fresh sage leaves over the chicken and sausages and then put the tin into the oven to cook for 1 hour and 15 minutes. Turn the sausages over half way through to color them evenly. Arrange the chicken and sausages on a large platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 72292,"Garlic Bread 1 bulb garlic, cloves separated 1 stick butter, softened 1 loaf Italian bread with sesame seeds, split 1/2 cup grated pecorino cheese 1/2 cup grated Parmigiano-Reggiano 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh thyme 1 teaspoon dried oregano or marjoram Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Simmer the garlic cloves in the skins in a small pot of water over medium heat for about 20 minutes. Drain, then squeeze the garlic from the skins and mash into a paste with a fork. Mix the garlic into the softened butter. Meanwhile, toast the bread in the oven. Slather with the garlic butter and top with the cheeses and herbs. Turn on the broiler and place the bread back in the oven to brown the cheese. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 72293,"Frying Paste to Form Fritters (Pets de ) 1 recipe Basic Pate a Choux Oil for deep-frying: 4 inches of neutral flavored vegetable oil in large heavy pot 1/2 cup white sugar 3 tablespoons cinnamon Instructions: Load dough into pastry bag fitted with medium star tip. Heat oil to 375 degrees. Sift together cinnamon and sugar. Holding pastry bag above hot oil, gently squeeze bag and slice off 1-inch sections of paste with paring knife. Pipe out only as many fritters as will fit comfortably in the oil. When fritters are golden, after 2 to 3 minutes, flip them over to cook the other side. Lift out of oil with slotted spoon and drain on layers of paper towels. Sprinkle with cinnamon sugar mixture while still warm.
The cinnamon sugar topping on these fritters is reminiscent of that used on Latin American beignets such as churros. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 72294,"Cornbread Muffins with Cajun Butter Nonstick cooking spray, for greasing the muffin tin 1 1/2 cups buttermilk 1/4 cup vegetable oil 1 large egg 2 cups self-rising cornmeal mix, such as Martha White Pinch of salt 1 stick unsalted butter, softened 1/2 teaspoon brown sugar 1/2 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: For the cornbread muffins: Preheat the oven to 425 degrees F. Grease a regular-size muffin tin. Mix the buttermilk, vegetable oil and egg in a bowl. Add the cornmeal mix and salt and stir. The batter should be pourable. Pour the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 12 to 15 minutes. For the Cajun butter: Mix the butter, brown sugar, chili powder, oregano, cayenne, garlic powder, salt and pepper in a bowl. Spread on the corn muffins. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Malbec]" 72295,"Noodle Paella 3 tablespoons extra-virgin olive oil 3 sweet Italian sausages, casing removed (about 12 ounces) 1 skinless boneless chicken breast (about 6 ounces), cut into 3/4-inch cubes 3/4 teaspoon kosher salt, plus extra for seasoning 3/4 teaspoon freshly ground black pepper, plus extra for seasoning 6 large cloves garlic, thinly sliced 1 medium fennel bulb, chopped 1 small onion, chopped 1 medium red bell pepper, stemmed, seeded, diced Three 8-ounce bottles clam juice One 15-ounce can diced tomatoes in juice 1 teaspoon smoked paprika 1/4 teaspoon finely crumbled stem saffron 1/8 teaspoon cayenne pepper 3 Turkish bay leaves 8 ounces spaghetti, broken into 1-inch lengths 8 ounces halibut fillet, cut into eight 1-inch cubes 12 small littleneck clams, scrubbed 12 large shrimp, peeled and deveined 1/3 cup roughly chopped fresh Italian parsley Instructions: Heat the oil over medium-high heat in a 6-quart Dutch oven. Add the sausages and stir, breaking up the sausages into small pieces with a wooden spoon, until cooked through, about 4 minutes. Add the chicken, 1/4 teaspoon salt and pepper. Cook until the chicken is no longer pink on the outside, 1 to 2 minutes. Transfer the chicken and sausage to a medium bowl, using a slotted spoon. Add the garlic, fennel, onion, bell pepper and 1/2 teaspoon salt and pepper to the pan. Cook until almost tender, about 5 minutes. Add the clam juice, tomatoes with juices, paprika, saffron, cayenne and bay leaves. Add the spaghetti and cook, uncovered, until almost tender, stirring occasionally, about 9 minutes. Return the chicken and sausage to the pan. Bring the sauce to a simmer. Add 1/4 teaspoon salt and pepper. Add the halibut, clams and shrimp. Cover and cook until the clams open, 4 to 5 minutes. Discard any unopened clams. Remove the cover, reduce heat to medium-low, and simmer gently until fish, shrimp and chicken are just tender, 4 to 5 minutes. Remove the bay leaves and discard. Season with salt and pepper. Mix in the parsley and serve. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]" 72296,"Grill Basket Potato Wedges 2 russet potatoes (about 1 1/4 pounds) 3 tablespoons vegetable oil 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/4 teaspoon paprika Kosher salt and freshly ground black pepper Ketchup, for serving Instructions: Prepare a grill for medium heat. Poke a few holes all over the potatoes and place them onto a microwave-safe plate. Microwave until they are just tender and a paring knife can easily be inserted but gets a bit stuck before hitting the middle, about 4 minutes. Let cool slightly, about 5 minutes. Cut each of the potatoes into 8 long wedges so that you have 16 total wedges and transfer to a large bowl. Add the vegetable oil, garlic salt, onion powder, paprika, 2 teaspoons kosher salt and a few grinds of pepper and toss with your hands so that the potatoes are evenly covered. Place an 11.5-inch-by-13.5-inch rectangular open grill basket onto the grill. Transfer the potatoes to the basket, making sure they are in an even layer and that a cut-side of each potato is touching the bottom. Cover the grill and cook, flipping the potatoes halfway through, until golden brown and can easily be cut with a fork, 20 to 25 minutes. Transfer to a serving platter and season with more kosher salt as desired. Serve with ketchup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72297,"Bread Stuffing 101 8 tablespoons (1 stick) unsalted butter 1 large onion, chopped 3 medium celery ribs with leaves, chopped 15-ounce bag cubed seasoned stuffing or 1 pound firm white sandwich bread, cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven 1/4 cup chopped fresh parsley 3 cups homemade turkey stock or canned reduced-sodium chicken broth \, , Instructions: In a large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes. Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2 1/2 cups. Season with the poultry seasoning, if desired, and salt and pepper to taste. Use to stuff turkey, or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and a bake as a side dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72298,"Grilled Avocado BLT Burgers 1 large sweet onion, halved and thinly sliced 1 tablespoon TABASCO Chipotle Pepper Sauce 1 tablespoon beef broth 1 tablespoon balsamic vinegar 1 tablespoon oil 1 tablespoon minced fresh garlic 1 tablespoon dark brown suga 6 1/2 ounces light garlic-and-herbs spreadable cheese 4 ounces Point Reyes blue cheese or other favorite blue cheese, crumbled 1 pound ground chuck 1 pound ground sirloin 1/3 cup minced sweet onion 1/4 cup Zinfandel 3 tablespoons minced fresh oregano, thyme, and basil (any combination) 1 1/2 teaspoons spicy seasoned salt Vegetable oil, for brushing on the grill rack 12 California avocado slices Balsamic vinegar, for brushing on the avocado slices Spicy seasoned salt, for sprinkling on the avocado slices 12 pre-cooked bacon slices 6 (4 1/2-inch) soft Kaiser rolls, split 6 romaine lettuce leaves 6 (1/4-inch-thick) large tomato slices Instructions: •  Pairs well with Sutter Home Zinfandel. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the caramelized onions, combine the onion, pepper sauce, broth, vinegar, oil, garlic, and brown sugar in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside. To make the spread, combine the cheeses in a fire-proof saucepan, cover, and set aside. To make the patties, combine the chuck, sirloin, onion, Zinfandel, herbs, pepper sauce, and seasoned salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreading consistency. Remove the saucepan from the grill and set aside. During the final minutes of grilling the patties, brush the avocado slices with balsamic vinegar and sprinkle with seasoned salt. Arrange on a rimmed nonstick perforated grilling pan coated lightly with oil and grill alongside the patties for 1 to 2 minutes, turning as necessary. During the final 30 seconds, add the bacon slices to the pan. When the avocados are nicely grilled and the bacon is crisp, remove from the grill. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, an equal portion of the caramelized onions, 2 avocado slices, and 2 bacon slices. Add the roll tops and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 72299,"Ginger Marinated Roasted Vegetables 3 tablespoons fresh ginger, chopped 2 tablespoons chopped garlic 4 tablespoons Irvine Spices Supreme Salad and Pasta Mix Seasoning Salt Pepper 2 cups olive oil, approximately 4 red bell peppers 4 zucchini 3 eggplant 3 yellow squash 4 red onions Instructions: In a large bowl combine fresh ginger, garlic, pasta seasoning, salt, pepper and olive oil to make a marinade. Slice vegetables into 1/2-inch thick slices and add to marinade. Toss to coat well with marinade and let sit for 1 hour. Cook on a hot grill long enough so vegetables are grill marked and softened on the inside, about 6 to 10 minutes on each side. Individual types of vegetables may vary as to cooking time. Remove, arrange on platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72300,"Chicago-Style Beef and Cheese Wrap 1 pound beef top round 4 tablespoons barbecue seasoning 2 tablespoons olive oil 1 (16-ounce) can beef broth 3 sprigs fresh thyme 4 large tomato-flavored tortillas (or flour tortillas, if not available) 2 cups jarred cheese sauce, warmed 1/4 head iceberg lettuce, shredded 2 cups mild Giardiniera (mixed pickled vegetables), chopped 1 cup cherry peppers, quartered lengthwise Instructions: Preheat the oven to 350 degrees F.
Season the entire beef top round with the barbecue seasoning and set aside. Heat the olive oil in a large saute pan over high heat. Sear the beef on all sides until browned. Transfer the beef to a roasting pan and finish in the oven until cooked to medium, with an internal temperature of 130 degrees F, about 10 to 15 minutes. Allow the beef to rest before slicing. While the beef cooks, heat the beef broth in a saucepan with the thyme sprigs. Simmer over medium heat until reduced by half and then turn down the heat and keep warm. When the meat is cooked and rested, slice the beef thinly and add it to the pan of broth. Coat the beef in the broth. Warm the tortillas in a pan or in the oven. Top each tortilla with a few spoonfuls of cheese sauce, lettuce, then a few slices of beef and then some of the Giardiniera, and peppers. Roll up into a sandwich wrap and enjoy! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 72301,"Peanut Butter and Banana Sandwich 4 ounces whole peanut butter 2 slices Texas Toast or 1/2-inch-thick bread 1 whole ripe banana 4 ounces whole butter Instructions: Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). Top with the other slice of bread. Heat butter in saute pan on medium heat. Place sandwich in pan and brown for approximately 3 to 5 minutes or until golden brown. Add 2 ounces of butter to the pan and flip sandwich to other side and continue cooking for 2 to 5 minutes or until golden brown and peanut butter is melting. Cut into quarters and serve very hot. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 72302,"New England Fish Chowd'a 2 dozen hard-shell clams, such as quahog 1 quart water 2 garlic cloves 4 bay leaves, divided 1/2 cup unsalted butter 2 cups potatoes, peeled and cubed 2 celery stalks, chopped 1 onion, chopped 2 inch strip salt pork 2 tablespoons fresh thyme 1/3 cup flour 2 ounces bottled clam juice 1/2 teaspoon sea salt 2 cups heavy cream 2 cups milk 4 pounds fish fillets, such as flounder, cut in 1-inch pieces Instructions: Wash and scrub clams well to remove exterior sand then place in a large soup pot with boiling water. Add garlic and 2 bay leaves. Cover and steam over medium heat for 5 to 10 minutes until the clams open. Discard any that do not open. Remove clams from shells, roughly chop, and set aside. Strain the broth through cheesecloth as an added precaution to remove any grit. Melt butter in the soup pot, saute potatoes, celery and onion for 5 minutes until soft and well coated. Add salt pork, thyme, and remaining bay leaves. Make a roux by sprinkling in flour and stirring until dissolved. Add the reserved clam broth, bring to a boil, stirring constantly to avoid lumps. Continue to simmer, stirring, for 15 minutes until thickened. Add the chopped clams, bottled clam juice and sea salt. Pour in the cream and milk, cover, and cook until heated through. Add the fish fillets and continue to simmer another 5 minutes until the fish is opaque. Season with salt and pepper. Serve with oyster crackers or crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 72303,"Seafood Grilled in Foil 2 fillets flounder 1/2 cup onions, roughly chopped 1 lime, sliced 2 garlic cloves, chopped Salt and pepper Capers, to taste Butter Extra-virgin olive oil Instructions: Place fillets on a piece of tin foil. Place the onions, line and garlic on top of the fillets. Season with salt and pepper and sprinkle some capers on top. Add a little butter and oil. Close foil, making a tent, then put on the grill. Grill for 10 to 15 minutes, until just opaque and tender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72304,"Sauteed Flounder with Seasoned Brown Butter 2 fillets flounder, 2 inch thick Salt and pepper 2 cup flour 1 stick butter 3 tablespoons minced parsley 1 lemon, half for juice and half cut into wedges Instructions: Pat fillets dry, season with salt and pepper and dredge in flour and shake off excess flour. In a measuring cup, melt butter in microwave. Heat non-stick skillet over medium high heat. Pour in clear butter and leave milk solids in measuring cup. Place fish in hot butter and cook until golden. Flip fillet and cook other side until golden. Remove golden fish to paper towels to drain. In a small skillet, heat butter over medium high heat until milk solids begin to brown. Stir in lemon juice and parsley. Drizzle browned butter over fillet and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72305,"Madlove Burgers 12 slices bacon 1/4 cup pure maple syrup
1/3 cup packed light brown sugar 2 large jalapeno peppers, sliced into rounds 1/3 cup granulated sugar
1/4 cup distilled white vinegar Vegetable oil, for the grill 12 ounces ground beef chuck 6 ounces ground beef sirloin
6 ounces ground beef brisket 1/3 cup seltzer
Pinch of Cajun seasoning Kosher salt and freshly ground pepper 6 slices Swiss cheese 6 slices mozzarella cheese 6 slices provolone cheese 6 sesame brioche buns, split Unsalted butter, for spreading Butter lettuce, sliced tomatoes and sliced avocado, for topping Instructions: Make the maple bacon: Preheat the oven to 275 degrees F. Arrange the bacon on a rack set on a rimmed baking sheet. Bake 30 minutes, then brush with the maple syrup and sprinkle with the brown sugar. Continue baking until the sugar melts and the bacon is glazed, 35 to 40 more minutes. Let cool. Make the candied jalapenos: Combine the jalapenos, granulated sugar and vinegar in a small bowl; set aside. Make the burgers: Preheat a grill or grill pan over high heat and brush the grates with vegetable oil. Combine the beef chuck, sirloin and brisket, seltzer, Cajun seasoning and a pinch each of salt and pepper in a large bowl. Mix with your hands until just combined. Form into six 1/2-inch-thick patties. Grill the burgers 3 1/2 minutes, then flip and top each with a slice of Swiss cheese, mozzarella and provolone. Cover and cook 2 1/2 more minutes for medium. Meanwhile, butter the cut sides of the buns and grill until warm, about 1 minute. Serve the burgers on the toasted buns; top with the maple bacon, candied jalapenos, lettuce, tomato and avocado. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 72306,"Shepherd's Stew with Dumplings 4 tablespoons unsalted butter 1 pound ground lamb or beef Kosher salt and freshly ground black pepper 2 medium carrots, cut into thin coins 1 medium onion, diced 4 sprigs fresh thyme 8 ounces white mushrooms, quartered 1/4 cup all-purpose flour 1/2 cup white wine 4 cups chicken broth One 17.5-ounce package refrigerated potato gnocchi 1/2 cup loosely packed fresh mint leaves, chopped Instructions: Melt 1 tablespoon of the butter in a Dutch oven over medium-high heat. Add the ground lamb, 1/2 teaspoon salt and a couple turns of pepper and cook, breaking up the meat a little, until lightly browned, about 5 minutes. Transfer to a plate using a slotted spoon and reserve the pan drippings. Add the remaining 3 tablespoons butter to the pot. Stir in the carrots, onion and thyme and cook until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook until softened, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring, until the flour is toasted, about 1 minute. Add the wine and simmer until almost completely absorbed, about 2 minutes. Return the meat to the pan, add the broth and bring to a simmer. Cook until the sauce thickens and the meat is tender, about 15 minutes. Stir in the gnocchi and cook until warmed through, about 3 more minutes. Ladle the stew into bowls and sprinkle with the mint. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 72307,"Lemon-Garlic-Herb Chicken with Grilled Prosciutto Wrapped Asparagus and Pesto 3 Bean Salad 5 cloves garlic, peeled Salt 1/4 to 1/3 pound fresh green beans, trimmed and cut into 2-inch pieces 2 lemons, zested 1 teaspoon fennel seed 5 to 6 sprigs fresh thyme, leaves stripped and finely chopped 3 to 4 sprigs fresh rosemary, leaves stripped and finely chopped A handful flat-leaf parsley, finely chopped 1/2 to 2/3 cup extra-virgin olive oil, divided Black pepper 4 boneless skinless chicken breasts 4 boneless, skinless chicken thighs 1 pound asparagus spears 8 slices prosciutto 1 cup basil leaves, about 20 leaves 1/2 cup fresh mint leaves, 5 to 6 stems stripped of their leaves A handful pine nuts, 3 to 4 tablespoons, lightly toasted and cooled 1/2 cup grated Parmigiano-Reggiano 1 (15-ounce) can cannellini beans, rinsed 1 (15-ounce) can garbanzo beans, rinsed Instructions: Heat grill or grill pan to medium-high. Fill a small skillet with about 1-inch water and bring to a boil. Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Add salt to boiling water and cook green beans 1 minute then drain and cool under cold running water then reserve. Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. Grill chicken 12 to 15 minutes until juices run clear. Bring a medium saucepan of water to a boil. Trim asparagus of tough ends. Add salt and the asparagus to the water and blanch for 2 minutes. Remove from the water and place into an ice water bath to cool. Once cooled, pat dry with paper towels, drizzle with a touch of extra-virgin olive oil and season with salt and pepper. Divide the asparagus into 4 piles and roll 2 layered slices of prosciutto around each pile to form bundles. Grill 7 to 8 minutes until prosciutto is crisp and spears are tender. Place basil and mint leaves in a food processor with the nuts. Add some salt and pepper and turn processor on. Stream in about 1/4 to 1/3 cup extra-virgin olive oil to form a thick pasty sauce. Transfer the sauce to a bowl. Stir in the reserved garlic paste and the grated cheese. Add the cooled green beans and the canned beans to the bowl and stir to combine. Adjust seasoning. Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot. Serve 1 piece each chicken breast and thigh with an asparagus bundle and some bean salad alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72308,"Apple Strudel with Fresh Berry Sauce 4 medium Granny Smith apples, peeled, cored, quartered, and thinly sliced 1/4 cup golden raisins 2 tablespoons light brown sugar 1 1/4 teaspoons ground cinnamon 1/8 teaspoons ground nutmeg 3 phyllo sheets 1 tablespoon clarified butter 1/3 cup fresh Berry Sauce, recipe follows 1 tablespoon confectioners' sugar, optional 1/2 cup fresh berries (raspberries, blueberries or sliced strawberries) 1 tablespoon honey 2 teaspoons Kirschwasser (cherry brandy, optional) 2 tablespoons white wine Instructions: Preheat the oven to 375 degrees F. Combine the apples, raisins, brown sugar, cinnamon, and nutmeg in a baking dish. Bake until the fruit is tender, about 15 to 20 minutes. Remove from the oven and allow the mixture to cool. Increase the oven temperature to 450 degrees F. Lay the 3 sheets of phyllo in a stack on a large nonstick baking sheet. Mound the fruit mixture in a row running along 1 of the short sides of the phyllo, leaving about 1 1/2 inches empty around the apples on the sides. Fold the close short side over the apples and fold in the long sides. Roll the phyllo and filling over onto itself to form a strudel roll. Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter. Score the strudel with a sharp knife to mark the 6 portions. Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, then cut into portions. Decorate 6 dessert plates with the berry sauce and top with the pieces of strudel. Dust with a sifting of the confectioners' sugar, if using, and serve. Combine all the ingredients in a blender. Puree until smooth. Push through a fine sieve to remove the seeds. Use as directed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72309,"Swordfish Milanese 1 1/2 cups panko (Japanese bread crumbs) 3 large eggs 4 (5-ounce) swordfish steaks, each about 1/2-inch-thick Salt and freshly ground black pepper 4 tablespoons unsalted butter 4 tablespoons light olive oil 1 lemon, juiced 2 tablespoons extra-virgin olive oil 3 cups lightly packed arugula 1 bunch watercress, stemmed Instructions: Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere. Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks. Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72310,"Potatoes with Garlic Butter and Toasted Pecans 2 tablespoons olive oil 24 ounces creamer potatoes
Kosher salt and freshly cracked black pepper 1/2 cup pecans, chopped
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, plus more for serving
Instructions: Preheat the oven to 450 degrees F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil. Add the potatoes to a medium saucepan, cover them with cold water and add 1 tablespoon of salt. Bring the water to a boil, then simmer until the potatoes are tender when pierced with a knife or fork, 15 to 20 minutes. Drain the potatoes and spread onto the prepared baking sheet. Using a heavy metal spatula or the bottom of a heavy glass, press each potato until it smashes. Drizzle with the remaining 1 tablespoon oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until browned on top and bottom, 15 to 20 minutes. While the potatoes are baking, add the pecans to a small skillet over medium heat and cook until toasted, 1 to 2 minutes. Add the butter and once melted, add the garlic and sprinkle with 1/2 teaspoon each salt and pepper. Cook until the garlic softens and starts to brown, 2 to 3 minutes, then stir in the thyme. Remove from the heat. Transfer the potatoes to a serving dish. Pour the garlic pecans over and toss lightly until coated. Sprinkle more fresh thyme on top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72311,"West Indies Pepper-pot Soup 1 1/2 pounds pork tenderloin, trimmed 1 1/2 pounds beef tenderloin, trimmed Kosher salt, for curing 4 tablespoons vegetable oil 2 medium white onions, chopped 8 garlic cloves, chopped 1/2 scotch bonnet, seeded and chopped 2 bunches scallions, chopped 2 pounds taro root, peeled and diced 2 gallons chicken stock 2 bay leaves 2 teaspoons chopped fresh thyme 6 tablespoons whole allspice 2 tablespoons freshly ground black pepper 2 pounds callaloo, (collard greens or spinach may be substituted), rinsed and chopped Salt and ground black pepper Instructions: In a large glass dish, liberally salt pork and beef tenderloin on all sides. Cover and refrigerate for one day. Turn over once each day for an additional two days. Remove pork and beef from container and pat dry with paper toweling. Dice the pork and beef. In a large stockpot with the oil, saute the pork and beef until brown. Add the onion, garlic and scotch bonnet; saute until onion is translucent. Add scallions and saute for 3 more minutes. Add taro root and saute until translucent. Add chicken stock, bay leaves, thyme, allspice, and ground pepper. Bring to a boil, reduce heat and cook until meat is tender. Stir in the callaloo. Reduce heat and simmer until wilted. Season with salt and pepper and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 72312,"Raspberry Streusel Bars 3 cups flour 2 cups powdered sugar 1 cup finely chopped, blanched hazelnuts 1/4 teaspoon salt 1 pound unsalted butter, cold and cubed 2 (12 ounce) jars raspberry jam 20 ounces flour 20 ounces unsalted butter 16 ounces sugar 4 ounces white chocolate 4 ounces semisweet chocolate Instructions: Preheat oven to 350 degrees. Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 72313,"Lollipops Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils -- assorted flavors Food color paste -- assorted colors Instructions: Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself. Cut sugar of different flavors. Pull into long ropes. Put together side-to-side. Roll into a big cigar. Pull the sugar to make it a little thinner. When thin, start to roll into a spiral. You can twist the sugar to give it another look. Trim off the end. Insert the stick. Set aside and let it cool. Use any colors, any flavors, and any size. Wrap in plastic and tie with a bow to preserve them. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 72314,"Branzino Alla Max 4 tablespoons extra-virgin olive oil 4 (8 ounce) sea bass or branzino fillets Salt and freshly ground black pepper 1 red pepper, seeded and coarsely chopped 1 purple onion, coarsely chopped 1 zucchini, coarsely chopped Fresh parsley, finely chopped, for garnish Sweet Sour Sauce 3 tablespoons extra-virgin olive oil 1/2 cup balsamic vinegar 2 tablespoons honey Instructions: In a pan, heat 2 tablespoons extra-virgin olive oil and add the sea bass fillets. Season with salt and pepper, to taste. Cook for a few minutes on each side or until the fish is just cooked through and remove the pan from the heat. In another pan, heat up the remaining 2 tablespoons olive oil and add the red pepper, onion, and zucchini. Cook the vegetables until fork tender, and season with salt and pepper, to taste. To make the Sweet Sour Sauce: Heat up the extra-virgin olive oil. Add the balsamic vinegar, and honey, and stir well. Cook and let reduce, until the sauce thickens. Place each sea bass fillet over a bed of cooked vegetables. Drizzle with sweet and sour sauce and sprinkle with parsley. Serve warm. ","[Vermentino, Grner Veltliner, Albari?o, Verdejo]" 72315,"Crab and Lemon Bruschetta 1 ciabatta loaf, cut into 12 (1/2-inch thick) slices 1/4 cup olive oil 1/4 teaspoon kosher salt 1 clove garlic, peeled and halved 8 ounces lump crabmeat 3 tablespoons fresh lemon juice (about 1 large lemon) 1/4 cup chopped fresh chives 1/4 teaspoon kosher salt 1/3 cup mayonnaise 3 tablespoons plain Greek yogurt 1 large lemon, zested 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper Instructions: For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic. For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt. For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper. Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 72316,"Fall-Off-the-Bone Chicken 1 1/2 teaspoons packed light brown sugar 1 teaspoon paprika 1/2 teaspoon garlic powder Kosher salt and freshly ground black pepper 8 bone-in, skin-on chicken thighs (about 3 pounds), patted completely dry 2 tablespoons chopped chives Instructions: Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight. Preheat the oven to 300 degrees F.
Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil.
Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices.
","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 72317,"Polish Cream Cheese Cookies 1 8-ounce package cream cheese, at room temperature 2 sticks unsalted butter, at room temperature 3 tablespoons granulated sugar 2 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 1/2 cup apricot preserves
1/2 cup raspberry preserves
Coarse sugar, for sprinkling Instructions: Beat the cream cheese, butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl as needed. Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten into 1/2-inch-thick disks and wrap. Refrigerate until firm, at least 1 hour or overnight. Preheat the oven to 350?. Line 2 baking sheets with parchment paper. Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed. Cut out 2 1/2-inch squares using a sharp knife or a 2 1/2-inch square cutter. Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared pans. Gather the scraps and refrigerate. Spoon 1 teaspoon preserves onto the center of each cutout. Fold in two opposite corners to overlap in the middle and press down to seal, spreading the preserves slightly. Sprinkle the dough with coarse sugar. Bake, rotating the pan halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Let cool 5 minutes on the pan, then remove the cookies to a rack to cool completely.
Repeat with the other disk of dough, plus the reserved scraps, to make more cookies. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72318,"Coconut Tarragon Custard with Grilled Pineapple 3 1/4 cups milk 1/2 vanilla bean, split 3/4 cup coconut milk 2 tablespoons packed tarragon leaves 12 yolks 1 1/3 cups sugar 1/2 cup cornstarch 1/2 cup sweetened, shredded coconut 2 tablespoons butter 1 cup heavy cream, whipped 1/2 fresh pineapple, peeled and cut into spears Confectioners' sugar, as needed 1 lime, cut in wedges Instructions: In a stainless steel saucepan, heat the milk with the vanilla bean and tarragon to a simmer. Let sit 5 minutes to infuse. In a separate bowl whisk together the egg yolks and sugar until light and fluffy. Whisk in the cornstarch; then drizzle in the milk mixture while whisking. Pass through a fine-meshed sieve back into the pot, to remove the tarragon and vanilla bean. Bring to a boil, whisking constantly. Remove from the heat, stir in the coconut and butter to melt it. Place in a container over an ice bath and fold it to cool. Once it's cold, fold in the whipped cream and spoon into dessert cups or stemmed glassware and chill. The custard keeps for up to 3 days, chilled and covered. Preheat a grill or indoor grill pan. Sprinkle the pineapple with powdered sugar and grill, turning once, until well marked. Cool slightly. To serve, place 1 grilled pineapple spear in the glass, sticking out, and a lime wedge to squeeze over the whole dessert. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 72319,"Macaroni and Cheese Salt 1 pound elbow macaroni 3 tablespoons butter 3 tablespoons all-purpose flour 2 cups milk 1 cup fresh bread crumbs 1/4 cup grated Parmesan, plus 8 ounces 1 tablespoon chopped fresh parsley leaves 1 tablespoon canola oil 1 teaspoon paprika 1 (8-ounce) block Cheddar, grated 1/2 cup cottage cheese Freshly cracked black pepper Cooking spray Instructions: Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook until slightly underdone, or very al dente, about 7 minutes. Drain the pasta and return it to the pot. In a saucepan over medium heat, melt the butter and stir in the flour. Cook, stirring constantly, until the roux turns a very pale golden color. Add the milk and whisk well to remove any lumps. Bring to a simmer over low heat. Meanwhile, in a small bowl, mix together the bread crumbs, 1/4 cup of Parmesan, parsley and canola oil. Reserve. Add the paprika, Cheddar, the remaining 8 ounces of grated Parmesan, the cottage cheese and salt and pepper, to taste, into the milk mixture. Pour the cheese sauce over the pasta and stir to combine. Reserve 3 cups for the Round 2 web recipe Spicy Macaroni and Cheese Bites. Spray a 9 by 13-inch ovenproof baking dish with cooking spray. Pour in the macaroni and cheese and spread it evenly in the pan. Sprinkle with the bread crumb mixture and bake for about 30 minutes until the bread crumbs are toasted and golden. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72320,"Jammy Tomato Toast with Eggs and Avocado 3 tablespoons olive oil 1 1/2 teaspoons ground cumin 1 medium red bell pepper, diced 1 small onion, diced Pinch crushed red pepper flakes Kosher salt and freshly ground black pepper 2 cloves garlic, minced One 28-ounce can whole peeled tomatoes, juices reserved 1/2 cup honey 4 large eggs 4 slices whole wheat bread, toasted, for serving 1 avocado, thinly sliced Hot sauce, for serving, optional Instructions: Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes. Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight. Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes. For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 72321,"Veal Florentina 4 (1-ounce) veal medallions 2 slices prosciutto 2 slices fontina cheese Flour, for dusting 1/2 cup olive oil, for sauteing 1 cup sliced mushrooms 1/2 cup Marsala wine Salt and pepper Instructions: Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal. Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour. In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side. Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste. Reduce for 4 to 5 minutes. Remove veal to plates and spoon mushrooms and sauce over veal. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 72322,"Izmir Koftesi 1 pound ground beef 2/3 cup fresh flat-leaf parsley, finely chopped, plus more for garnish
2 tablespoons plain breadcrumbs
1/2 teaspoon Aleppo pepper flakes
1/2 teaspoon ground cumin
1 large egg
1 onion, grated
3 cloves garlic plus 2 cloves garlic, minced separately
2 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
Neutral-flavored oil, such as canola or vegetable, for searing
2 russet potatoes, peeled
1 tablespoon olive oil
2 tablespoons tomato paste
1 large green bell pepper, cut crosswise into 1/2-inch thick slices
1 large tomato, cut into 6 or 8 wedges
Instructions: Place the ground beef, parsley, breadcrumbs, Aleppo pepper flakes, cumin, egg, onions, 3 of the minced garlic cloves, 1 1/2 teaspoons of the oregano, 1 teaspoon salt and 1/8 teaspoon pepper in a large bowl and combine well using your hands. The mixture will be wet and a bit sticky. Form into 20 to 24 meatballs about 1/2-inch-thick in the shape of your choosing (see Headnote). Heat 2 tablespoons neutral-flavored oil in a large nonstick skillet over medium heat. Working in batches and adding more oil as necessary, sear the meatballs until nicely browned on two sides, 2 to 3 minutes per side. Transfer to a platter.
Preheat the oven to 350 degrees F.
Slice the potatoes crosswise 1/2 inch thick into a total of 20 to 24 slices. Arrange the seared meatballs and potatoes in an alternating pattern in a 9-by-9-inch baking dish. Set aside.
Heat the olive oil in a small saucepan over medium-low heat. Add the tomato paste and cook, stirring occasionally, until it starts to darken and release its color into the oil, 3 to 5 minutes. Add the remaining 1 teaspoon oregano, 2 minced garlic cloves, 1/2 teaspoon salt and 1/8 teaspoon pepper and give the mixture a nice stir. Add 1 1/2 cups water and bring to a simmer over medium-low heat. Simmer for about 5 minutes, then taste and add more salt, if needed.
Pour the sauce gently over the meatballs and potatoes. Top with the bell peppers and tomatoes. Cover with parchment paper and bake until the potatoes are tender and the meatballs are cooked through, 40 to 50 minutes.
Garnish with parsley before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 72323,"Stuffed Baby Bell Peppers 3 tablespoons extra-virgin olive oil 1 pound assorted baby bell peppers (about 24) 1 small onion, diced 1 poblano cl pepper, seeded and diced 3 cloves garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon ancho cl powder 1 teaspoon chipotle cl powder Kosher salt 1/2 pound ground pork 1/4 cup chopped fresh cilantro 3 ounces muenster cheese, diced (about 3/4 cup) Lime wedges, for serving Instructions: Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate. Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle cl powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool. Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring to room temperature before baking.) Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt and serve with lime wedges. ","[Rioja, Tempranillo, Garnacha, Barbera]" 72324,"Lemon Broccolini 1 pound broccolini 1 tablespoon olive oil 1 teaspoon lemon zest 1 tablespoon lemon juice 1/4 teaspoon salt Pinch of freshly ground black pepper Instructions: Wash and trim the broccolini and steam for 5 minutes, until it is crisp yet tender. Drain. In a small bowl, whisk together the oil, zest, lemon juice, salt and pepper. Drizzle the dressing over the broccolini and toss to coat. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 72325,"Asparagus Wrapped in Prosciutto with Beurre Blanc 2 shallots, finely diced 1/4 cup white wine vinegar 1/4 cup dry white wine 1/3 cup heavy cream 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup (2 sticks) cold unsalted butter, cut into small pieces Beurre Blanc Variations, recipes follow Instructions: Preheat the oven to 400 degrees F. Remove the woody ends of the asparagus spears trimming the spears to the same length.
Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve. Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes. Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.
Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately. Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar. Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.
Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger. Saffron: Add a pinch saffron threads to the reduction. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72326,"Homemade Pie Crust 1 1/2 cups all purpose flour Dash of salt 1/2 cup vegetable shortening 1/2 cup ice water Instructions: Place the flour and salt in a mixing bowl. Add the shortening and cut it in with a pastry blender, or use your hands, as I do. Add the water, a tablespoon at a time, kneading until the dough is smooth. Roll out the dough to fit a 9-inch pie pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72327,"Trata Piato with Tzatziki 1 English cucumber (peeled, seeded, and finely diced or shredded on box grater) 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil, plus more for garnish 1 teaspoon sea salt 1 teaspoon dried mint or (fresh optional) Pinch white pepper 2 cups Greek yogurt (recommended: Fage or any other similar thick yogurt) Canola oil, for frying 2 Holland eggplants (smaller is more tender), sliced into thin rounds 2 green zucchini, (smaller is more tender), sliced into thin rounds 2 cups all-purpose flour, for dredging 2 cups cold water 1/2 teaspoon sea salt 1 teaspoon dried Greek oregano Instructions: For the Tzatziki: Combine all ingredients in a bowl, and mix well using a rubber spatula. Chill before serving, garnishing with more olive oil on top, if desired. For the zucchini and eggplant chips: Heat oil in a deep-sided pan to 375 degrees F. Dredge the eggplant and zucchini rounds in the flour, coating well. Shake off excess flour and set aside. Taking a few rounds at a time, dip in cold water, and immediately put into hot oil (oil may splatter). Cook until golden brown and crispy. Remove from oil using slotted spoon, and put into stainless steel bowl. While tossing continuously in the bowl, sprinkle with salt and oregano, to taste. Serve with the Tzatziki. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72328,"Spicy Three-Meat Chili 2 teaspoons olive oil 1 pound ground pork
1 pound ground bison
1 pound ground beef chuck
3 cloves garlic, minced
2 red bell peppers, chopped
1 jalapeno, seeds removed, chopped
1 large white onion, chopped
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons chopped chipotle chiles in adobo sauce 1 teaspoon cayenne pepper
Kosher salt and ground black pepper
One 28-ounce can tomato puree
One 28-ounce can crushed tomatoes
1 cup lager-style beer
Two 16-ounce cans red kidney beans, drained and rinsed
Instructions: Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes. Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes. Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 72329,"Coq au Vin 1 bottle red wine Few sprigs fresh thyme Few sprigs parsley 2 bay leaves 1 medium sized chicken, jointed (cut into 8 pieces; reserve the back and carcass for stock) 4 ounces streaky bacon, cut into strips or lardons 1 tablespoon vegetable oil 2 onions, chopped Flour, for dusting 1 glass brandy, warmed 2 cloves garlic, chopped 4 ounces mushrooms, halved 20 pearl onions, peeled 2 ounces butter 2 teaspoons sugar Beurre manie, made with 1 teaspoon flour and butter 1 tablespoon chopped parsley Instructions: Bring the red wine to a boil with thyme and parsley and bay leaves, then leave to cool for 1 hour. Pour the wine marinade over the jointed chicken and marinate 12 hours. Preheat the oven to 300 degrees F. Fry the bacon and remove with a slotted spoon. Add the oil to the pan and fry the onions until softened. Remove the chicken from the marinade and pat dry. Dust the chicken with flour then add to the pan and fry lightly to brown. Pour in the warmed brandy and flambe it. Transfer chicken and liquid to a casserole and add bacon, marinade, garlic and mushrooms. Cover and cook the oven for about 1 hour. In the meantime, fry the pearl onions in butter with the sugar and a little water until glazed. Add to the casserole and cook for a further 30 minutes. If the sauce needs thickening, stir in a few small knobs of buerre manie. Remove casserole from the oven and sprinkle the chopped parsley over before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 72330,"Gluten-Free Zucchini Noodles Tuna Nicoise 2 tablespoons olive oil 2 tablespoons plain low-fat yogurt
1 tablespoon white wine vinegar
1 1/2 teaspoons fresh lemon juice 3/4 teaspoon Dijon mustard 1 small clove garlic
Kosher salt and freshly ground black pepper
2 zucchinis, spiralized One 5-ounce can tuna, such as Wild Planet 1/2 pint grape tomatoes, halved
10 green beans, trimmed, halved and boiled until just tender 2 tablespoons chopped fresh herbs, such as parsley, mint and basil
2 hard-cooked eggs, cut into wedges Instructions: Using a blender, combine the oil, yogurt, vinegar, lemon juice, mustard and garlic; season to taste with salt and pepper. Place the zucchini ribbons in a salad bowl. Add the tuna, tomatoes, green beans and herbs; toss together. To serve, divide the tuna mixture and eggs between 2 plates. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon fresh oregano leaves 1 tablespo" 72331,"Duck Banh Mi 2 medium (12-inch) baguettes Mayonnaise, for the sandwiches
2 jalapenos, thinly sliced
Duck Confit, recipe follows, warm Pickled Slaw, recipe follows 1/2 English cucumber, thinly sliced
1/2 cup fresh cilantro leaves One 4-pound duck 2 1/2 cups lard
1 tablespoon chopped garlic plus 1 clove garlic, sliced thin 1 teaspoon peppercorns
1 teaspoon salt
3 bay leaves
1 cup rice vinegar
1/2 cup sugar
1 teaspoon red cl flakes
1 medium jicama 1 large carrot 1/2 medium daikon 1/2 yellow onion 1 cup rice vinegar
1/2 cup sugar
Instructions: Cut baguettes into 6-inch long pieces. Split open baguettes, giving you tops and bottoms for each piece. Spread mayonnaise on the tops and bottoms. Add 3 to 4 thin slices jalapeno to the bottom. Place the desired amount of Duck Confit on top of that, then top with Pickled Slaw. Top with 3 to 4 thin slices cucumber and a sprinkling of cilantro. Preheat the oven to 250 degrees F. Break down the duck by removing the legs, thighs, breast and wings. Discard the carcass (or reserve for a stock). Place the duck pieces in a deep roasting pan and cover with the lard, smoothing it over the duck with a spatula or gloved hands. Add the chopped garlic, peppercorns, salt and bay leaves. Roast for 4 hours, then transfer the pan to the top shelf of your fridge. Let cool completely, 4 to 6 hours. Once cooked, pull meat from the bones, shredding it as you remove it, and discard the bones. Meanwhile, place vinegar, sugar, cl flakes and sliced garlic in a pan over medium heat. Let slowly boil until reduced to a third of the original amount, about 1 hour. Remove from heat. Warm a large frying pan over medium heat. Add the shredded duck until it is heated to approximately 145 degrees F, 6 to 8 minutes. Add 1/2 cup sweet cl sauce and cook, stirring continuously to prevent the cl sauce from burning, until the duck is heated to 165 degrees F, 2 to 3 minutes more. Slice the jicama, carrot, daikon and onion into thin matchsticks. Warm the rice vinegar and sugar in a pan over medium heat until it begins to boil. Remove from heat, then add the vegetables and cover. Let sit for 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72332,"Cold Asparagus with Vinaigrette Basic boiled asparagus (recipe above) 1 tablespoon wine vinegar 3 tablespoons extra-virgin olive oil Salt and pepper, to taste Instructions: Immediately before serving, toss the rinsed, drained, and dried asparagus with 1 tablespoon excellent wine vinegar and 2 to 3 tablespoons extra-virgin olive oil. Season with salt and pepper.; ","[Chardonnay, Sauvignon Blanc, Vermentino]" 72333,"Deluxe Dog 2 hot dogs 2 slices bacon 2 oz cheddar cheese, sliced hot dog bun Instructions: Carefully make a slice down the middle of each hot dog making sure not to cut it in half. Stuff with cheddar cheese. Wrap bacon around stuffed hot dog. Place on broiler pan and broil for 35 minutes. Flip frank around until bacon is cooked through. Remove from pan and serve in a bun. ","[Chardonnay, Merlot, Cabernet Sauvignon]" 72334,"Crawfish and Andouille Sausage Pizza 1 (1/4-ounce) package active dry yeast 1/2 teaspoon sugar 3/4 cup warm water (108 to 112 degrees F), plus 1 cup warm water 1 tablespoon extra-virgin olive oil 5 cups bread flour (recommended: King Arthur) 1 teaspoon salt Extra-virgin olive oil 1 (14-ounce) can tomato sauce 1/4 cup red wine 1 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon black pepper 1/8 teaspoon red pepper flakes 1 tablespoon butter Polenta or cornmeal, for dusting the pizza peel 1 tablespoon extra-virgin olive oil, divided 1 1/2 cups shredded mozzarella cheese 1 cup shredded Monterey Jack cheese with jalapeno 1/2 pound andouille sausage cooked with 1 teaspoon crushed fennel seeds 1/2 cup cooked crawfish Instructions: Dough: In a food processor or mixer with a dough hook, combine the yeast, sugar and 3/4 cup water. Allow the yeast to proof for about 5 minutes, (bubbles will form around the outer edges). Add the oil, flour, and salt. Begin processing or mixing the ingredients, slowly pouring in the remaining 1 cup of water. Mix until the dough balls together and is shiny and elastic, about 5 minutes. Add a little olive oil to a large bowl and spread evenly around the bowl to prevent the dough from sticking. Add the dough, cover with plastic wrap and put in a warm spot (I use the microwave oven) for about 2 hours. Punch the dough down and let it rise again, about another 2 hours. I prefer to make my dough early in the day for evening dinner or a day ahead. Sauce: Combine all the ingredients in a small saucepan and simmer over medium-low heat until the sauce is slightly thickened, about 30 minutes. I use 2 ovens when I cook my pizzas, 1 oven is preheated to 450 degrees F with a \Hearth-kit\ in it, and the other oven is preheated at 500 degrees F with a pizza stone. Heat the stones for at least 1 hour before baking pizzas. Assembly: Divide the dough into 4 equal portions. Roll out dough until very thin and cannot be rolled further. Sprinkle about 1/2 teaspoon of polenta onto a pizza peel. Put the dough on the peel and spread 1/2 tablespoon of oil all around the edges. Add 1/4 cup of pizza sauce to the middle of the dough and spread it to the outer edges, leaving about a 1-inch margin. Sprinkle the sauce with the mozzarella and Monterey Jack cheeses. Top with crumbled sausage and drizzle the remaining 1/2 tablespoon of olive oil over the pizza. Bake for 10 minutes in the 450 degree F oven. (If using only 1 oven, raise the heat to 500 degrees F.) Remove the pizza from the oven and top with the cooked crawfish. Put the pizza in the 500 degree F oven and cook until the top is golden brown and bubbling, about 2 minutes. Transfer the pizzas to a cutting board and slice. Arrange on a serving platter and serve. \Mangia, mangia. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72335,"Thai Soup 2 tablespoons vegetable oil 1 shallot, peeled and sliced 1 (2-inch piece) ginger, sliced 2 fresh serrano chiles seeded, sliced (wear gloves) 4 stalks lemon grass, white part sliced Juice and coarse zest of 1 lime 2 tablespoons fish sauce 8 cups chicken stock 1 pound medium/large shrimp, shelled 1/4 pound enoki mushrooms Salt and white pepper, to taste Garnish: cilantro sprigs Instructions: Heat a wok and coat with vegetable oil. Add shallot and saute until it begins to turn brown. Add ginger, chilies, lemon grass and lime and saute until fragrant. Add fish sauce and scrape up any brown bits. Add chicken stock, reduce heat and simmer for 20 minutes. Through a fine sieve into a saucepan, strain out solids. Bring broth back to a boil and add shrimp and enoki mushrooms. Cook until shrimp turn pink. Season and drop cilantro sprigs in soup be; ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 72336,"Oven Roasted Red Snapper with Lemon, Tomatoes and Basil 2 small red snapper (about 1 pound) 1 bulb fennel 2 large tomatoes 2 lemons 1 branch basil 1 cup chicken broth Salt and pepper, to taste 2 ounces olive oil Instructions: Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin. On the bottom of a long gratin dish place the sliced fennel cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degrees oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as-is. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72337,"Throwdown Cuban Sandwich with Homemade Pickles 1 (4 to 5 pound) bone-in pork shoulder, excess fat trimmed Kosher salt and freshly ground black pepper 2 teaspoons ground cumin Canola oil 3 cups chicken stock 1 cup fresh orange juice 1/2 cup fresh lime juice 2 tablespoons aged sherry vinegar 1 head garlic, cloves removed and peeled 2 medium Spanish onions, peeled and coarsely chopped 2 bay leaves Clover Honey Handfull fresh oregano, stems with leaves 3 Kirby cucumbers, sliced into 1/8-inch thick slices 2 cups plus 2 tablespoons distilled white vinegar 3/4 cup packed coarsely chopped fresh dill 2-3 tablespoons sugar 2 garlic cloves, coarsely chopped 2 teaspoons kosher salt 3/4 teaspoon dill seeds 1/2 teaspoon whole mustard seeds 1/2 teaspoon coriander seeds 1 cup prepared mayonnaise 3 tablespoons Dijon mustard 5 cloves roasted garlic, pureed Salt and freshly ground black pepper 8 to 10 Cuban breads, sliced 3/4 of way through Roasted Garlic-Dijon Aioli Shredded pork Homemade Pickles 1 pound thinly sliced Swiss cheese 1 pound thinly sliced good-quality ham Instructions: Pork: Preheat oven to 350 degrees F. Season the pork with salt, pepper and cumin. Heat a few tablespoons of oil in a large Dutch oven until it begins to shimmer. Add the pork and cook until golden brown on all sides. Add the stock, juices, vinegar, garlic, onions, bay leaves and oregano, bring to a simmer, cover and transfer to the oven. Braise until fork tender (between 180 and 190 degrees F), about 1 1/2 hour to 2 hours. Remove from the oven, transfer pork to a platter and let rest 15 minutes before slicing or shredding.
Strain the braising liquid into a medium pan, bring to a boil and let reduced slightly, adding honey and salt and pepper if needed. Toss some of the braising liquid with the shredded pork to moisten. Homemade Pickles: Put the sliced cucumber in a medium bowl (which has a fitted lid).
Combine 1 cup of water, the vinegar, dill, sugar, garlic, salt, dill, mustard and coriander seeds in a small saucepan over high heat and bring to a boil. Cook until the sugar and salt is dissolved. Remove from the heat and taste for tartness, add more sugar if too sour and let cool to room temperature.
Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture at least once. Roasted Garlic-Dijon Aioli: Whisk together mayonnaise, mustard and garlic and season with salt and pepper. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld. For Sandwiches: Spread both cut sides of the bread with a tablespoon or so of aioli. Add the pork, a few slices ham, and a generous layer of pickles. Top with a few slices cheese. Press the sandwiches in a hot panini grill until outside is toasty and cheese is melted. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 72338,"Phyllo Crusted Pork Tenderloin 1 pound. pork tenderloin, trimmed of silverskin Salt and freshly ground black pepper, to taste 1 teaspoon cumin 1 teaspoon paprika 1/2 teaspoon Szechwan pepper 3 tablespoons lard 1 pound mushrooms (mixed selection), 1/4-inch slice Lard 2 tablespoons Creole mustard 4 sheets phyllo dough 2 tablespoons unsalted butter Oil Instructions: Take the pork tenderloin and cut it in half crosswise. Each piece should be about 8 ounces. Season with salt, pepper, cumin, paprika and Szechwan pepper. Heat 2 tablespoons of lard in a saute pan. Sear the pork tenderloins in the hot lard, browning all sides. Place pork on a plate and let cool. In the same saute pan, saute the mushrooms, adding the remaining 1-tablespoon of lard if necessary. Cook until the mushrooms are brown and all the moisture is gone. Season with salt, pepper and Creole mustard. Let cool. Melt unsalted butter. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. Cut the buttered phyllo stack in half lengthwise. Place four tablespoons of mushroom mix on phyllo dough, spread into a layer. Turn the dough so it looks like a diamond. Place the tenderloin onto the mushroom mixture where the edges of the loin are about 1/2 inch from the edge of the phyllo. Fold the nearest corner of phyllo over the loin, and then bring up the corners on the sides of the loin, towards the center of the loin. Roll the loin away, wrapping up the whole loin. Roast in a preheated 450-degree oven for 18 to 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 72339,"Ground Turkey Bolognese 2 tablespoons olive oil 2 tablespoons unsalted butter
1 large onion, finely chopped
3 carrots, finely chopped
3 stalks celery, finely chopped
4 cloves garlic, minced
1 teaspoon dried oregano
2 pounds ground turkey
1/2 cup tomato paste
1 cup dry white wine
2 cups chicken broth
Kosher salt and ground black pepper
1 cup whole milk (do not use skim milk)
1 pound pasta of choice
1/4 cup fresh basil leaves or parsley leaves, chopped
Grated Parmesan, for serving Instructions: Heat the oil and butter in a large heavy-bottom saucepan over medium heat until the butter melts. Add the onions, carrots and celery. Cook, stirring occasionally, until the vegetables soften and the onion is translucent, 8 to 10 minutes. Add the garlic and oregano and cook, stirring frequently, for 1 minute. Add the turkey and cook, breaking up clumps of the meat, until it is no longer pink, about 10 minutes. Add the tomato paste and cook 5 minutes longer, stirring frequently. Pour in the wine and scrape the bottom of the pan to remove any browned bits. Simmer until the wine is reduced by half. Add the broth and salt and pepper to taste and cook, covered, for 1 hour over low heat. Add the milk and simmer for 20 minutes more, stirring occasionally to keep the sauce from burning. Season again with salt and pepper to taste. Meanwhile, cook the pasta according to package directions or your favorite method. Drain the pasta and fold it into the sauce. Serve topped with basil and Parmesan. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 72340,"Pizza with Sugo Sauce, Buffalo Mozzarella, and Fresh Basil 1 recipe Pizza Dough, recipe follows Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 medium onion, chopped 1(8-ounce) ball fresh buffalo mozzarella, water drained 2 garlic cloves, minced 1/2 cup large pitted green Spanish olives, such as Manzanilla, chopped 2 tablespoons capers, drained 1/2 bunch fresh basil leaves, hand torn 2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed 1 package active dry yeast 1 teaspoon sugar 1 cup warm water 1 tablespoon kosher salt Extra-virgin olive oil 3 cups 00 flour, plus more for dusting Instructions: Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F. Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Add the olives, capers, and some hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove. Spread the sugo sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; scatter some basil leaves all around. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly. Garnish with even more fresh basil before serving. In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out. Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 72341,"Bucatini with Rose Red Pepper Sauce and Shrimp 3 tablespoons olive oil 1 pound large peeled and deveined shrimp, tails on Kosher salt and freshly ground black pepper 2 large red bell peppers, diced 1 red onion, diced 2 cloves garlic, sliced 4 teaspoons chopped fresh oregano 1/4 teaspoon crushed red pepper flakes 1 cup dry rose wine 1/2 cup heavy cream One 12-ounce package dried bucatini Instructions: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 72342,"Pan Con Tomate 6 1/2-inch-thick slices crusty bread 2 very ripe, good quality tomatoes
1 clove garlic, peeled
Kosher salt
2 teaspoons sherry vinegar
2 teaspoons extra-virgin olive oil plus more for drizzling
Flaky sea salt
Instructions: Preheat the oven to 500 degrees F. Place the bread on a rimmed baking sheet and toast for 5 minutes. Flip bread and toast until golden and crispy, about 2 minutes. In the meantime, cut the tomatoes in half and grate the cut side of the tomato on the large holes of a box grater into a shallow bowl. Grate in the garlic clove and add the vinegar, olive oil and 1/2 teaspoon kosher salt. Stir to combine. Spoon the tomato mixture on top of each slice of bread, making sure to cover the toast completely from edge to edge. Drizzle the toast with a generous amount of olive oil and sprinkle with flaky salt. ","[Rioja, Tempranillo, Garnacha, Barbera]" 72343,"Soba and Shrimp Tempura Nori Rolls 1 cup all purpose flour 4 ice cubes 1 egg 1 tablespoon baking soda Pinch salt 3/4 cup water 1 package soba noodles 8 medium shrimp, peeled and deveined 1 package nori 2 carrots, fine julienne 1/2 cup red cabbage, shredded or sliced thin 3 scallions, sliced into strips 2 tablespoons wasabi paste 1 yellow squash, julienned 3 leaves shiso, Japanese herb leaf Sesame seeds for garnish Soy sauce for dipping Instructions: Cook off soba noodles, as any pasta, strain and rinse. Toss with sesame oil. In a mixing bowl add ice cubes and 1 egg and scramble with fingers. Add half of water and baking soda and stir with fingers. Slowly add flour until it forms a loose batter: do not over work -- flour will not be totally incorporated. Add pinch of salt. Bring peanut or corn oil for frying to 350 degrees F. Place shrimp one at a time into batter, coat and place in oil. Cook until floating and golden, approximately1 to 2 mintutes, depending on size of shrimp. Salt lightly and place on towel to dry. Using a rolling mat, place 1 sheet of nori, shiny smooth side down. Apply one finger tip of wasabi on nori, then start layering vegetables. Lay leaves of spinach on lower half of sheet and place carrots, squash, then 2 shrimp on next,tails facing outward. Finish with a layer of soba noodles, red cabbage and scallions. Take bottom edge of nori sheet and begin to roll sheet. When you can tuck the edge on first rotation, bring the mat up to help finish rolling. Using one hand, hold top of nori to keep roll tight. With the other hand pull gently as you roll. When 1/2-inch from top, place water on finger tips and dampen slightly top edge of nori. This will help nori to adhere to itself. Place aside with finished edge side down. Repeat this process, then slice into bite- size pieces. Plate and garnish with julienne shiso, sesame seeds and soy sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72344,"Green Bean and Egg Salad with Goat Cheese Dressing 1 small red onion, halved 3 ounces soft goat cheese 1/4 cup buttermilk 2 tablespoons cider vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon horseradish, drained 2 teaspoons whole-grain mustard Kosher salt and freshly ground pepper 1 pound small red-skinned potatoes, sliced 4 large eggs 8 ounces green beans, trimmed 8 cups mixed salad greens, torn 1 large ripe tomato, halved and thinly sliced Instructions: Thinly slice half the onion; soak in cold water. Mince 1 tablespoon of the remaining onion half; process with the goat cheese, buttermilk, vinegar, olive oil, horseradish, mustard, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. Add 1 tablespoon water if needed. Put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 18 minutes. Drain and pat dry. Meanwhile, put the eggs in another pot of salted water; boil for 8 to 10 minutes, then remove to a bowl of cold water. Add the green beans to the same pot of boiling water; cook until crisp-tender, about 3 minutes. Drain, run under cold water and pat dry. Peel and slice the eggs. Drain the red onion slices. Toss in a bowl with the salad greens, green beans and half of the dressing. Top with the potatoes, tomato and hard-boiled egg slices. Drizzle with the remaining dressing. Per serving: Calories 300; Fat 13.5 g (Sat. 5 g; Mono. 5.5 g; Poly. 1.4 g); Cholesterol 222 mg; Sodium 260 mg; Carbohydrate 31 g; Fiber 6 g; Protein 16 g Photography by Antonis Achilleos. Photography by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 72345,"Cran-Raspberry Snowball Punch 1 (32 oz.) bottle Knudsen? Cranberry Nectar, chilled 1 (12 oz.) jar Smucker's? Seedless Red Raspberry Jam 1 1/2 (2 liter) bottles lemon-lime flavored carbonated beverage, chilled 1.75 quart vanilla or vanilla bean ice cream Instructions: COMBINE cranberry nectar, red raspberry jam and lemon-lime soda in a large punch bowl until well combined. Using a medium sized scoop, spoon half of the ice cream over fruit mixture; stir until frothy. Top with remaining scoops of ice cream forming \ice cream snowballs\ atop the froth. ","[Chardonnay, Moscato, Sauvignon Blanc, Ros]" 72346,"Double-Decker Coffin Sandwiches 2 cups fresh basil, packed 1/2 cup chopped walnuts 1/4 cup walnut oil
2 cloves garlic, minced 1/4 cup Parmesan, grated 2 tablespoons olive oil 1 large loaf pumpernickel bread Mayonnaise 1 cup almond slivers, toasted 2 cups alfalfa sprouts 1 McIntosh apple, cored, seeded and sliced 2 cups aged Cheddar, minimum 5-years old, shaved Instructions: For the pesto: Pulse together the basil, walnuts, walnut oil and garlic in a food processor until combined. Add the Parmesan and olive oil and pulse again. For the sandwiches: Cut the pumpernickel into 1/2-inch slices, and then into coffin shapes. On each slice of bread, spread a layer of mayo, a layer of pesto, a sprinkling of almonds, alfalfa sprouts, a layer of apples, and shaved Cheddar.
Place another coffin-shaped bread slice on top and repeat for another layer. Top off with a final coffin slice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72347,"Vegetable Fried Rice with Chinese Sausage 2 tablespoons vegetable oil 1 large egg, beaten 1 cup diced Chinese sausage (lap chong) 1/2 cup chopped bok choy 1/4 cup shredded carrots 1/4 cup thinly sliced snow peas 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 1 teaspoon Shaoxing wine or dry sherry Kosher salt 3 cups cold cooked long-grain white rice 1 teaspoon toasted sesame oil 2 tablespoons chopped scallions Instructions: Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate. Add the remaining tablespoon oil, then add the sausage and stir-fry until golden about 2 minutes. Add the bok choy, carrots, snow peas, garlic, ginger, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp- tender, about 2 minutes. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the sesame oil, sprinkle with the scallions and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72348,"Guacamole with Vinegar 2 avocados 1 tablespoon minced fresh cilantro 1 tablespoon red or white wine vinegar, plus more if desired 1/2 jalapeno, minced
1/4 small Spanish onion, minced
Kosher salt and freshly cracked black pepper Instructions: Put the avocado, cilantro, vinegar, jalapeno and onion in a mixing bowl. Crush with a potato masher or fork until the mixture is half creamy, half chunky. Season with salt and pepper and add more vinegar if desired. ","[Rioja, Tempranillo, Garnacha]" 72349,"Oyster Cocktail 24 raw oysters in their shells, scrubbed 1 1/2 cups Spicy Cocktail Salsa (recipe attached) 1 small red onion, finely diced 1 bunch cilantro, leaves only, chopped 1 lime, quartered 4 Fried Tortillas Chips (recipe attached), for garnish Instructions: Place 4 martini glasses or wine goblets in the refrigerator. Shuck the oysters. Place 6 oysters, with their juice, in each chilled glass. (Fresh, cleaned oysters can be reserved in the refrigerator for up to 6 hours.) Spoon the salsa into the glasses. Stir to combine. Sprinkle with the diced onion and cilantro and serve with squeezed lime wedges and Fried Tortilla Chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 72350,"Saki Spritzer 1 (350 milliliter) bottle sake, chilled 1 (1 liter) bottle ginger ale soda, chilled 4 white sugar flowers, for garnish Instructions: In a pitcher combine the sake and ginger ale. Pour into martini glasses and garnish with sugar flowers. ","[Sake, Ginger Ale]" 72351,"Spaghetti Carbonara 16 ounces spaghetti 1 cup chopped turkey bacon or regular bacon 1/2 cup chopped onion 2 to 3 cloves garlic, minced 1 teaspoon dried oregano 2 tablespoons all-purpose flour 1 1/2 cups lowfat milk 1/2 cup lowfat or nonfat sour cream 1/4 cup grated Parmesan 1/4 cup chopped fresh parsley leaves Salt and ground black pepper Instructions: Cook spaghetti according to package directions. Meanwhile, cook bacon in a large skillet over medium-high heat until golden brown. Add onion and garlic and saute 3 minutes, until onion is soft. Add oregano and cook 1 minute. Add flour and stir to coat onion. Add milk and bring to a simmer. Cook 5 minutes, until sauce thickens, stirring frequently. Remove from heat and stir in sour cream, Parmesan and parsley. Season, to taste, with salt and black pepper. Drain pasta and toss with sauce to coat. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 72352,"Carrot Cake Cheesecake Bars Nonstick cooking spray, for the pan 2 cups all-purpose flour (see Cook\u2019s Note)
1/2 cup confectioners\u2019 sugar
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg 1 cup carrot juice 1/2 cup granulated sugar
2 tablespoons whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 large eggs plus 4 yolks
2 sticks (1 cup) cold unsalted butter, diced 2 tablespoons unsalted butter 3 tablespoons roughly chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt 1/3 cup heavy cream 12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon sour cream
1 teaspoon pure vanilla extract Instructions: For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides. Add the flour, confectioners\u2019 sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72353,"Tacos al Pastor 8 dried guajillo cl peppers 2 dried ancho cl peppers 1 tablespoon vegetable oil 1 large white onion, diced 3 cloves garlic, chopped
2 cups pineapple juice 1 cup fresh orange juice 5 tablespoons apple juice 1 cup Mexican beer (such as Tecate) 1/2 cup distilled white vinegar 1 tablespoon dried oregano 1 tablespoon paprika 1 tablespoon ground annatto 1 teaspoon ground cloves Kosher salt and freshly ground pepper 6 pounds boneless pork shoulder, cut into 2-inch-thick slabs Borracho Tortillas, for serving (recipe follows) Pineapple-Serrano Salsa, for topping (recipe follows) Tomatillo salsa, crumbled cotija cheese, crushed chicharrnes (fried pork rinds), fresh cilantro and sliced radishes, for topping Lime wedges, for serving Instructions: Make the marinade: Soak the dried chiles in warm water until softened, about 15 minutes; drain. Discard the stems and seeds. Heat the vegetable oil in a medium saucepan over medium heat. Add the chiles, onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Transfer to a blender and add the pineapple juice, orange juice, apple juice, beer, vinegar, oregano, paprika, annatto, cloves, 2 tablespoons salt and 1 tablespoon pepper; puree until smooth. Make the tacos: Place the pork in a large roasting pan and pour the marinade on top; cover with foil and refrigerate at least 4 hours.
Preheat the oven to 350? F. Transfer the pork to the oven and roast, covered, 3 hours. Remove the pork from the braising liquid and transfer to a cutting board; let rest at least 10 minutes. Reserve the braising liquid. Cut the pork into 1/4-inch pieces and return to the braising liquid, tossing to coat.
Assemble the tacos: Arrange the pork on the tortillas and top with the pineapple-serrano salsa and tomatillo salsa. Top with cotija, chicharrnes, cilantro and radishes. Serve with lime wedges. Soak 20 dried guajillo chiles in warm water at least 30 minutes; drain. Remove the stems and seeds. Transfer the chiles to a blender and add 4 cups water, 5 garlic cloves, 1 diced onion, 2 teaspoons each chicken stock and kosher salt, 1 teaspoon each pepper and dried oregano and 1/2 teaspoon cumin; puree. Strain through a fine-mesh sieve. Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Dip a tortilla in the cl mixture, then add to the skillet and cook until lightly browned, 1 minute per side. Remove and sprinkle with cotija cheese. Repeat to make about 30 tortillas. Heat a grill to medium high. Peel 2 pineapples and cut into 1/4-inch-thick planks; grill until marked, about 3 minutes per side. Finely chop the pineapple, removing the core. Soak 2 to 3 thinly sliced serrano chiles in ice water, 10 minutes, then drain. Combine the pineapple, serranos, 2 diced small red onions, 1/2 cup chopped cilantro, 2 tablespoons lime juice, 2 teaspoons kosher salt and 1/2 teaspoon pepper in a bowl; toss. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72354,"Spiderweb Dirt Cups One 3.4-ounce box instant chocolate pudding mix 1 1/2 cups milk 1 1/2 cups heavy whipping cream 3 tablespoons black cocoa powder or Dutch-process cocoa powder 26 chocolate sandwich cookies, such as Oreos, crushed to resemble dirt 15 gummy worms 20 candy eyeballs 1/2 cup white candy melting wafers, melted Crushed ice 6 sugar-coated gummy bears Instructions: Whisk together the instant pudding mix and milk in a large bowl until smooth. Let sit until slightly set, 5 minutes. Whip the cream in another large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Add the cocoa powder and mix on high speed until stiff peaks form, about 1 minute. Transfer one-third of the whipped cream to the pudding and whisk until fully incorporated, then carefully fold in the remaining whipped cream with a rubber spatula. Divide half of the pudding mixture among 6 clear cups or glasses (each 9 fluid ounces), filling them about halfway. Top each cup with 1 heaping tablespoon of the crushed cookies, then nestle 2 or 3 gummy worms and 3 or 4 candy eyeballs into the \u201cdirt,\u201d against the side of the cup so they are visible. Layer each cup with another heaping tablespoon of the crushed cookies and about 1/3 cup of the remaining pudding, then finish with 2 more heaping tablespoons of the crushed cookies. Refrigerate at least 1 hour. Line a baking sheet with kitchen towels. To make the spiderwebs, fill a large bowl with crushed ice and a small amount of water. Press the ice down so the surface is as flat as possible. Transfer the melted wafers to a piping bag fitted with a medium round tip (or a resealable plastic bag with one corner snipped off). Pipe into the ice bath 4 intersecting lines to create a 3-inch asterisk, then pipe a circle just inside the asterisk and a smaller circle inside the first circle. Let the spiderweb set for 10 to 15 seconds then gently transfer to the prepared baking sheet. Repeat to make 8 spiderwebs; since they are fragile it is good to have a couple extra. To make the spiders, arrange the gummy bears flat-side up. Use kitchen shears to snip 3 narrow triangles out of each short end, creating 4 legs on both sides of each spider. Place a spiderweb on each dirt cup then top with a gummy spider. Serve cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72355,"Roasted Brussels Sprouts 1 1/2 pounds Brussels sprouts, cut in half 2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon ground cumin 3 tablespoons unsalted butter
2 tablespoons sliced almonds
1 teaspoon lemon extract
1/4 teaspoon crushed red pepper flakes
1/4 cup grated pecorino, plus more for garnish
Instructions: Preheat the oven to 425 degrees F. Combine the Brussels sprouts, olive oil, garlic powder, salt and cumin in a bowl, and toss well to coat. Spread the seasoned Brussels sprouts on a baking sheet in a single layer and roast until tender, about 12 minutes.
Meanwhile, place a large saute pan over medium heat. Add the butter and cook until it is light golden brown and smells nutty and toasted, then add the almonds. Cook, stirring gently, to toast the almonds, 2 to 3 minutes. Stir in the lemon extract, red pepper flakes and the roasted Brussels sprouts and toss well to coat. Turn the heat off and stir in the grated pecorino, then transfer to a platter. Garnish with more cheese and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 72356,"Humitas (Seasoned Corn Puree) 3 cups corn kernels (from 6 to 8 ears corn) 1/2 cup milk 2 large eggs 1 teaspoon salt 2 tablespoons butter 1 onion, finely chopped 2 red serrano chili, seeded, minced 2 green serrano chili, seeded minced 3/4 cup grated Cotija or Parmesan cheese Instructions: Combine corn kernels, milk, eggs and salt in processor or blender and puree. Melt butter in large skillet over medium heat. Add onion and saute until translucent. Add chilies and corn mixture. Stir over low heat until the corn mixture thickens slightly, about 5 minutes. Add cheese and stir until melted. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72357,"Cinnamon Sugar Buttons 1 tablespoon sugar 1 teaspoon ground cinnamon All-purpose flour, for rolling out the dough 1 double piecrust, such as Ina Garten's Perfect Pie Crust, recipe follows, or store-bought 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Instructions: Preheat the oven to 350 degrees F. Line two 11-by-17-inch baking sheets with parchment paper.
Add the sugar and cinnamon to a small bowl. Stir with a fork until well blended, and set aside.
Lightly flour a counter or cutting board. Roll the dough out to 1/4-inch thick. Use a 1-inch cookie cutter to cut out the cookies (doughnut and biscuit cutters usually come with a small circle cutter in the center). Place the cookies on the prepared baking sheets. Sprinkle the cookies with some of the cinnamon-sugar mixture. Bake, one tray at a time, until golden around the edges, 12 to 14 minutes. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 72358,"Five-Spice Steak Bowl 2 thin-cut rib-eye steaks (about 1 pound) 2 tablespoons olive oil 1 tablespoon plus 2 teaspoons Chinese five-spice powder Kosher salt
2 heads baby bok choy, halved
1 red bell pepper, cut into large chunks
2/3 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
Cooked jasmine rice, for serving 2 green onions, thinly sliced 2 tablespoons chili paste, for serving
2 tablespoons hoisin sauce, for serving
Instructions: Preheat a grill or grill pan over medium-high heat. Brush the steaks with 1 tablespoon of the olive oil and season with 1 tablespoon of the five-spice powder and a pinch of salt. Toss the bok choy and red pepper with the remaining 1 tablespoon olive oil and 2 teaspoons five-spice powder. Season with a pinch of salt. Add the steaks, bok choy and peppers to the grill. Cook, flipping halfway, until the steaks and vegetables are grill-marked and the steaks are cooked to desired doneness, 2 to 3 minutes per side. Remove to a cutting board. Meanwhile, mix the mayonnaise, rice vinegar and soy sauce in a small bowl. Divide the rice between 2 bowls and top with the vegetables. Slice the steaks and divide between the bowls. Garnish with the mayonnaise mixture and green onions, as well as a tablespoon each of the chili paste and hoisin sauce. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 72359,"Grape Gazpacho 1 small cucumber, seeded and chopped (approximately 1 cup) 1 Granny Smith apple, peeled, cored, and chopped (approximately 1 cup) 1 cup chopped tomatillos (approximately 3 medium tomatillos) 1 pound seedless green grapes (approximately 3 cups) 1 cup chopped walnuts, toasted 1 cup plain yogurt 1 cup white grape juice 1 teaspoon rice wine vinegar 6 large mint leaves Kosher salt Instructions: Place half of the cucumbers, apples, and tomatillos into the bowl of a food processor. Add all of the grapes, walnuts, yogurt, grape juice, vinegar, and mint. Pulse 9 to 10 times. Combine with the remaining half of the cucumber, apple, and tomatillo. Season with salt, to taste. Chill for 2 hours in the refrigerator before serving. Serve as an appetizer or soup course. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72360,"Grilled Lamb Chops with Mustard Barbecue Sauce 1/2 cup Dijon mustard 1/4 cup sherry vinegar 1/4 cup ketchup 1/4 cup molasses 1/4 cup honey 2 tablespoons maple syrup 2 tablespoons rice wine vinegar Salt and freshly ground black pepper 8 (4 to 5-ounce) porterhouse lamb chops 2 tablespoons canola oil Hawaiian sea salt, for garnish Chopped chives, for garnish Instructions: Whisk together the mustard, vinegar, ketchup, molasses, honey, maple syrup and rice wine vinegar in a small bowl and season with salt and pepper, to taste. Cover and let sit at room temperature for at least 30 minutes before serving. Can be made 2 days in advance and stored in the refrigerator. Preheat the grill to high or a grill pan over high heat. Season the lamb on both sides with salt and pepper, to taste and brush with canola oil. Put the chops on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Brush with the sauce, then turn the chops over and continue grilling to medium doneness, 2 to 3 minutes more, brushing the top with more of the sauce. Remove the chops from the grill to a serving platter. Brush with more of the sauce and let rest for 5 minutes. Garnish with sea salt and chives. Serve 2 chops per person. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 72361,"Fresh Tuna Salad Sandwich 4 (3/4 inch) thick Fresh albacore tuna steaks (about 10 to 12 ounces) 1 cup mayonnaise 1 tablespoon Dijon mustard 2 tablespoons sweet relish 1 sweet onion, finely diced 2 celery ribs, finely diced Bunch dill, snipped Bunch chives, chopped Salt and pepper Potato bread hamburger rolls Bottled sweet pickles Potato chips Instructions: Poach tuna in salted water for 3 to 4 minutes until cooked through. Flake and pull apart. Combine with mayonnaise, mustard, relish, onion and celery, herbs, salt and pepper. Spoon on rolls. Top with some sliced sweet pickles and potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72362,"Ice Cream Cake 3 cups sugar 2 3/4 cups all-purpose flour 1 1/8 cups cocoa powder, preferably Dutch-process 2 1/4 teaspoons baking powder 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 3 eggs 1 1/2 cups milk 3/4 cup vegetable oil 1 tablespoon pure vanilla extract 1 1/2 cups very hot water 1 pint mint chocolate chip ice cream, slightly softened 1 cup cream 8 ounces semisweet chocolate 1/2 cup cream 4 ounces white chocolate Drops mint extract, optional Drops green food coloring, optional Instructions: Heat the oven to 350 degrees F. Grease a 13 by 17-inch sheet pan and line the bottom and sides with parchment or waxed paper. Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl and add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill, covered, until ready to build the cake. Make room in your freezer for a serving platter that you'll build the cake on. Place a piece of parchment over the entire cake and flip it out onto another sheet pan. Peel off the original parchment and cut the cake in half so you have 2 pieces 13 by 8 1/2 inches. Place a piece of cake on a rectangular serving platter and schmear the ice cream on it all the way to the edges. Smooth it out with an offset spatula and place back in the freezer. After it has chilled 15 minutes or so place the second layer of cake on top, cover with parchment paper and press down with a sheet pan gently to stick the top layer. Return to the freezer while you make the chocolate topping. In a small saucepan, heat the 1 cup of cream and once it comes to a boil pour it over the chopped semisweet chocolate and whisk to make a smooth ganache. Do the same with the remaining 1/2 cup of cream and the white chocolate, adding the mint extract and green coloring to make a light mint green color then place it in small pastry bag with a small plain tip. Remove the cake from the freezer and working quickly spread the chocolate ganache over the surface of the cake smoothing it with an offset spatula. Drizzle lines of the green ganache over the entire surface of the cake at diagonal. Take a toothpick and run it back and forth in the opposite direction to draw it through the ganache and make decorative pattern. Return to the freezer until ready to serve. Trim off the edges to even off the cake then cut into rectangle pieces. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 72363,"Spaghetti with Oven Baked Clams 40 littleneck clams, well scrubbed 1/4 cup extra-virgin olive oil, plus more for drizzling 10 garlic cloves, smashed with the back of a knife 1/4 pound pancetta, small dice 2 dried red chiles Handful fresh basil leaves 1/4 cup white wine 2 pints cherry tomatoes,(yellow and red), stemmed Freshly ground black pepper 1 pound spaghetti Instructions: Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners. Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan to oven and roast until the clams open, about 10 minutes. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72364,"Mayonnaise 1 egg yolk* 1/2 teaspoon fine salt 1/2 teaspoon dry mustard 2 pinches sugar 2 teaspoons fresh squeezed lemon juice 1 tablespoon white wine vinegar 1 cup oil, safflower or corn Instructions: In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72365,"Pargiyot Three Ways 1 1/2 cup roughly chopped onion 1 cup roughly chopped fresh parsley Juice of 2 lemons 1/4 cup canola oil 1 garlic clove 1 tablespoon kosher salt 1 1/2 cup roughly chopped onion 1/4 cup canola oil 1/4 cup harissa 3 tablespoons lemon juice 1 1/2 teaspoons kosher salt 1 1/2 cup roughly chopped onion 1 cup amba puree (see Cook's Note) 1/4 cup canola oil 1/2 teaspoon kosher salt 2 tablespoons water Instructions: For any of the marinades: Combine all the ingredients in a blender and puree until the mixture is smooth and about as thick as a milkshake. You may need to add a couple of tablespoons of water to thin the mixture. Toss 2 pounds skinless, boneless chicken thighs cut into 1-inch chunks with the marinade and seal in a zip-top bag. Marinate in the refrigerator for at least 4 hours or up to 2 days. When ready to grill, wipe off the excess marinade, thread the chicken pieces on skewers, and grill directly over hot coals, turning every few minutes, until the chicken has lightly charred on the exterior and is cooked through, about 8 minutes total.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72366,"TV Dinner Cupcakes 1 Recipe Basic Vanilla Cupcakes, recipe follows Drumsticks, recipe follows Mashed Potatoes, recipe follows Peas and Carrots, recipe follows 2 1/2 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon vanilla extract 1/2 cup milk 1/2 cup vegetable oil 1 stick butter 1 cup sugar 3 eggs Bone template 1/2 cup white chocolate melting wafers 2 cups vanilla frosting 6 plain doughnut holes 1 cup cereal crumbs (recommended: Cornflakes) 3 yellow fruit chews (recommended: Laffy Taffy's, Starbursts) 1/2 cup vanilla frosting 1/4 cup caramel sauce 9 orange fruit chews (recommended: Tootsie Fruit Rolls, Starbursts) 6 tablespoons vanilla frosting Green food coloring 2 tablespoons hard green candies (recommended: M and M's, Runts) Instructions: Preheat the oven to 350 degrees F. In a large bowl, whisk together the flour, salt, baking powder and baking soda. In another bowl, whisk together the vanilla extract, milk and vegetable oil. Cream together the butter and sugar with a hand-held mixer in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients. Pour the batter 2/3 full into the cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting. Put a bone template on a waxed paper lined cookie sheet. Melt the chocolate over a double boiler. When melted, pour the chocolate into a resealable bag. Press out the excess air and seal the bag. Snip a 1/8-inch corner from the bag and, following the bone template, pipe an outline onto the waxed paper. Fill in the bone with chocolate. Tap the cookie sheet lightly to smooth the top of the chocolate. Repeat with the remaining chocolate to make 6 bones. Refrigerate until firm, about 5 to 10 minutes. Spread the vanilla frosting on top of 6 cupcakes, mounding it slightly. Using a sharp knife, make a small slit in the top of each doughnut hole. Carefully peel 1 chocolate bone from the waxed paper and insert the pointed end into the slit. Repeat with the remaining bones and doughnut holes. Place 1 doughnut hole on top of each cupcake. Put in the freezer for 15 minutes. Spread the frosting over the doughnut hole until it is smooth and covered. Add the cornflake crumbs to a medium bowl and gently press the frosted cupcakes into the crumbs to cover completely. Transfer the cupcakes to the aluminum tray. Cut the yellow fruit chews into 1-inch squares. Spread the vanilla frosting on 1 cupcake, mounding it slightly. Use a small spoon to create a well in the center of the frosting. Put the cupcake in the baking tray and arrange the fruit chew in the well at an angle. Heat the caramel sauce for 2 to 4 seconds in the microwave and drizzle it on top of the cupcake so that it fills the well and spills over like gravy. Repeat with remaining 5 cupcakes. Cut the fruit chews into 1/4-inch cubes. Add the vanilla frosting to a small bowl and add enough green food coloring until it becomes bright green color. Spread on top of the cupcakes. Arrange the green candies and orange chews on top, pressing them into the frosting. Transfer the cupcakes to the aluminum tray. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72367,"Sweet Potato and Bacon Hush Puppies 1/4 cup sour cream 1/3 cup honey mustard 1 teaspoon lemon juice Canola or vegetable oil, for frying 1 (8.5-ounce) box corn bread or muffin mix (recommended: Jiffy) 1/4 cup cornmeal 1/4 cup frozen chopped onions, thawed and drained 1 egg 1/2 cup sweet potato puree 1/4 cup cooked crumbled bacon (about 4 strips) Instructions: For the dip: Combine the sour cream, honey mustard and lemon juice in a bowl and mix until well blended. For the hushpuppies: Fill a medium heavy-bottomed pot with enough oil to come 1/3 of the way up the sides. Place over medium heat. In a large bowl, mix together the corn bread mix, cornmeal, onions, eggs, sweet potato puree and bacon until well combined. When the oil reaches 350 degrees F, carefully drop the batter by the heaping tablespoonful into the oil using 2 spoons or a small ice cream scoop. Fry in batches until golden brown and cooked through, 3 to 4 minutes. Remove from the oil and drain on a tray lined with paper towels. Serve immediately with creamy honey mustard dip on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 72368,"Lamb Chops with Cherry Mint Sauce 6 Colorado lamb chops 1 cup extra-virgin olive oil 1 tablespoon fresh rosemary leaves 4 cloves garlic, sliced Kosher salt Black pepper Cherry Mint Sauce, recipe follows 6 fresh mint sprigs, for garnish
2 cups dried cherries 4 cups cabernet 2 cups mint stems 1 cup mint leaves, chopped 1/4 cup sugar 3/4 cup water
1/8 cup cornstarch Instructions: Rinse lamb chops under cold running water and pat dry with paper towels. Place the lamb chops in a large resealable plastic bag and add olive oil, rosemary, and garlic. Let marinate overnight in the refrigerator. Preheat your grill. Remove the lamb chops from the plastic bag and season with salt and pepper. Place the lamb chops on the grill at a 45 degree angle to establish nice grill marks. Once the internal temperature has reached 135 to 140 degrees, remove the lamb chops from the grill and let rest for 5 minutes before serving. Spoon the Cherry Mint Sauce over the meat and serve with mashed potatoes and string beans, if desired. Garnish each plate with a sprig of mint. Place cherries, wine, and mint stems in a large skillet and bring to a boil; cook until reduced by 2/3 and then remove stems. Whisk in chopped mint and sugar. In a small bowl, mix together water and cornstarch to form a slurry, and then add to the cherry sauce. Cook the sauce until it coats the back of a wooden spoon. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Malbec]" 72369,"Charred Calamari with Roasted Garlic Broth 1/2 cup peeled garlic cloves 1 pound angel hair pasta Cooking spray 1 pound calamari, cleaned Salt and freshly ground black pepper 2 teaspoons dried oregano 1 cup reduced-sodium chicken broth 2 teaspoons cornstarch 1 tablespoon water 2 tablespoons freshly chopped parsley leaves Instructions: Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until golden brown and tender. Set aside. Cook angel hair according to package directions. Meanwhile, coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of calamari with salt, black pepper and oregano. Place calamari on hot pan and cook 2 to 3 minutes per side, until browned. In a blender, combine chicken broth and roasted garlic. Puree until blended. Transfer mixture to a saucepan and set pan over medium heat. Slice calamari into rings and add to simmering broth. Dissolve cornstarch in 1 tablespoon water and add to pan. Simmer 2 minutes, until sauce thickens. Drain pasta and transfer to a serving platter. Top with calamari and sauce. Sprinkle parsley over top just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72370,"Ramp Ranch Dressing 2/3 cup Greek yogurt 1/2 cup chopped ramp leaves (about 21 leaves) 1/3 cup buttermilk 1/3 cup mayonnaise 1 tablespoon chopped dill fronds 2 teaspoons chopped chives 1 1/2 teaspoons garlic powder 1/2 teaspoon onion powder 2 or 3 dashes hot sauce 1 lemon, juiced Kosher salt and freshly ground black pepper Instructions: Combine the yogurt, ramps, buttermilk, mayonnaise, dill, chives, garlic powder, onion powder, hot sauce, half of the lemon juice, 1/2 teaspoon salt and several grinds of pepper in a medium bowl and whisk well to combine. Taste and adjust the seasoning with more lemon juice and salt, if needed. Serve immediately or refrigerate in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72371,"Blue Cheese and Cress Beef Wellingtons with Broiled Tomatoes, Parsley-Dill Potatoes and Broccolini Spears 2 pounds small red or baby Yukon gold potatoes, halved 4 pieces beef tenderloin, 1 1/2 inches thick Salt and freshly ground black pepper Extra-virgin olive oil, for drizzling, plus 1 tablespoon Sprinkle all-purpose flour 1 large sheet frozen puff pastry dough, defrosted (recommended: Du Four) 1 bundle watercress, chopped 8 ounces blue cheese get a drier blue that will crumble easily 1 egg beaten with a splash of water 2 vine-ripe tomatoes, halved 1/2 cup Caesar style or garlic flavor large croutons, crushed or processed into crumbs 1/4 cup finely chopped parsley leaves 1 large bundle broccolini, trimmed 2 tablespoons butter 2 to 3 tablespoons finely chopped fresh dill Instructions: Preheat the oven to 425 degrees F. Preheat a cast iron skillet over medium-high heat. Put the potatoes in a sauce pot and cover with water. Bring to a boil over medium heat, salt the water and cook the potatoes until tender. Meanwhile, pat the meat dry and season with salt and pepper, to taste. Drizzle a little oil into medium skillet and wipe it around with a folded paper towel. Add the beef and brown over medium heat, until it becomes a deep reddish brown, about 3 minutes. Turn the beef and brown for about 2 minutes more. Turn off the heat, then remove the meat to a plate and reserve. Sprinkle flour on work surface and roll out dough a little, then cut into 4 pieces. Pile a little watercress on each piece of dough, top with crumbles of cheese and some meat. Wrap the dough around the filling and cut a small vent in the top of each parcel. Cover a baking sheet with parchment, arrange the parcels on the baking sheet and brush them with the egg wash, using a pastry brush. Bake until deep golden, about 12 minutes. Remove the baking sheet from the oven and let the parcels rest. While the parcels bake, bring a couple of inches of water, in a deep-sided skillet, to a boil over medium heat for the broccolini. Put the broiler on high. Arrange the tomatoes on small baking sheet and season them with salt and pepper, to taste. Toss the crouton crumbs with half of the parsley in a small bowl. Sprinkle the crumbs on the tomatoes and drizzle with a tablespoon of extra-virgin olive oil. When the broiler is hot, put the tomatoes in the center of oven and broil until bubbly and the crumbs are brown, about 3 to 4 minutes. Salt the boiling water and add the broccolini spears. Cook for 3 to 4 minutes, then drain. Drain potatoes and put them back into the hot pot with the butter, the dill and the remaining parsley. Season with salt and pepper, to taste, and toss to combine. Serve each beef parcel on plates with a broiled tomato half, a few potatoes and a couple of spears of broccolini. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72372,"Summer Vegetable Calzones 8 ounces block mozzarella, cut into 1-inch cubes 1 cup ricotta, drained of any excess liquid 1/2 cup finely grated Parmesan 1 cup cooked corn, drained 1 teaspoon dried oregano 1 teaspoon red pepper flakes 4 sun-dried tomato pieces, finely diced 1 small clove garlic, minced Kosher salt 1 generous tablespoon tomato paste All-purpose flour, for dusting One 10- to 12-ounce pop tube refrigerated pizza dough or 12 ounces store-bought pizza dough 2 to 3 tablespoons extra-virgin olive oil Jarred vodka sauce, warmed, for serving Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. In a large bowl, combine the mozzarella, ricotta and Parmesan. Add the corn, oregano, red pepper flakes, sun-dried tomatoes, garlic and a generous pinch of salt. Taste for seasoning. \u201cDot\u201d the mix with the tomato paste but don\u2019t mix it in. That way, when you eat the calzone, there will be little bursts of that acidic tomato flavor. To assemble: Lightly flour a clean surface and unroll the dough onto it. Roll the dough out with a rolling pin into a long rectangle (about 8 inches wide by 16 inches long). Cut in half crosswise to form 2 squares. Divide the filling between the 2 pieces of dough with the filling in the center, keeping the edges clean, so the calzones are easy to fold and seal. Fold the dough over the filling, from corner to corner to form a triangle or from end to end to form a rectangle. Fold and crimp the edges to seal. Transfer the calzones to the prepared baking sheet. Bake on the center rack until the calzones are a nice brown on the outside, 25 to 30 minutes. Brush with olive oil as they emerge from the oven. Serve with vodka sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72373,"Smoked Whitefish Dip with Bagel Chips 3 unsliced everything bagels 1 1 1/2 to 2 pounds smoked whitefish, meat reserved, skin and bones discarded (about 3 cups)
1/4 cup whipped cream cheese
1/4 cup mayonnaise
1 tablespoon chopped fresh dill fronds
1 teaspoon lemon zest and 1 tablespoon lemon juice (from 1 lemon) Pinch of cayenne pepper, optional
Freshly ground black pepper
2 celery stalks, finely chopped plus more sliced for serving 1 shallot, finely chopped
Nonstick cooking spray
For Serving: endive and sliced cucumbers
Instructions: Preheat the oven to 350 degrees F. Cut the bagels in half vertically through the center hole. Stand the bagel up on the flat side and cut 1/4-inch-thick slices. Add the slices to a rimmed baking sheet and spray with nonstick cooking spray. Bake until the chips are crispy and lightly browned, about 15 minutes. Let cool slightly. Meanwhile, in a large bowl, combine the smoked whitefish, cream cheese, mayonnaise, dill, lemon zest, lemon juice, cayenne (if using) and 1/2 teaspoon pepper. Stir to combine. Serve the whitefish salad with bagel chips, endive, cucumbers and celery. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72374,"Chicken with Mushrooms and Tomatoes 2 tablespoons olive oil 4 chicken breasts, boneless and skinless and sliced into strips 1/2 cup finely chopped onion 2 cups sliced mushrooms 1/2 cup white wine 1 cup chopped canned tomatoes, drained 1/4 cup heavy cream 2 tablespoons chopped parsley Instructions: Heat oil in non stick skillet over medium high heat. Season chicken strips with salt and pepper. Brown chicken in hot oil and remove to a plate. Stir in onions and cook until tender. Stir in mushrooms and cook until golden. Stir in wine and bring to simmer. Stir in tomatoes and return to a simmer. Season with salt and pepper and return chicken to pan. Cook over medium heat until sauce begins to thicken. Finish sauce with cream and parsley. Serve warm over pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 72375,"Peach-Blackberry Sangria 1 bottle red Spanish table wine, chilled 1 1/2 cups peach puree, from fresh peaches 1 cup peach brandy 1/4 cup simple syrup, chilled 1 cup fresh blackberries 2 ripe peaches, halved, pitted and sliced, plus more for garnish Ice cubes Instructions: Combine the wine, peach puree, brandy, syrup, blackberries and sliced peaches in a pitcher. Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Serve the sangria over ice in red wine goblets. Garnish the goblets with sliced peaches. ","[Tempranillo, Garnacha, Barbera, Zinfandel]" 72376,"Pumpkin-Quinoa Oatmeal Cookies Cooking spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 1/4 teaspoons baking powder 1 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/4 cups packed light brown sugar 1 large egg, at room temperature 1 15-ounce can pure pumpkin puree 2 teaspoons pure vanilla extract 2 1/2 cups rolled oats 1 cup salted roasted pepitas 1 cup dried cranberries 3/4 cup quinoa (uncooked) Instructions: Preheat the oven to 350? F. Lightly coat 2 baking sheets with cooking spray. Whisk the flour, cinnamon, baking powder and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until fluffy and pale, about 3 minutes. Beat in the egg, pumpkin and vanilla, scraping down the bowl occasionally, until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Add the oats, pepitas, cranberries and quinoa and beat on low speed until combined. Scoop 2-inch balls of dough (about 3 tablespoons each) and arrange 2 inches apart on the baking sheets. Coat the bottom of a drinking glass with cooking spray and gently flatten the cookies to a 1/2-inch thickness (about 2 1/2 inches in diameter). Bake until the cookies are dry on top and crisp around the edges, 14 to 16 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72377,"Fried Calamari with Basil and Lemon with Arrabbiata 1 1/2 pounds cleaned calamari, cut into rings 2 cups milk, approximately 2 cloves garlic Kosher salt and freshly ground black pepper Vegetable oil, for deep-frying 1 handful fresh basil leaves 1 lemon, thinly sliced 2 cups all-purpose flour 3 tablespoons extra-virgin olive oil 2 large garlic cloves, chopped 1 medium onion, diced 1 teaspoon dried red pepper flakes 1 (28-ounce) can whole tomatoes (recommended: San Marzano) 1/2 cup red wine Kosher salt and freshly cracked black pepper 1 tablespoon sugar Instructions: Add calamari rings to a large mixing bowl and cover with milk (use more or less to completely cover the calamari. Peel garlic cloves and gently bash with the side of a knife to open the clove and release some of the juices. Add to the bowl, season with salt and pepper, then cover and refrigerate overnight. Heat approximately 3-inches of vegetable oil to 350 degrees F. in a deep-fryer or heavy bottomed pot. Remove calamari bowl from the refrigerator stir in the basil. Set up 2 large mixing bowls: 1 with a colander sitting in it and the other with seasoned flour. Dump the calamari into the colander and drain the milk. Shake the colander to remove excess liquid then place the strained calamari and basil into the flour. Toss to coat, and then place back into the colander to remove excess flour. Fry (both calamari and basil leaves) in batches until crispy and golden brown, about 2 minutes. Use a slotted spoon to transfer the calamari and basil leaves to a tray lined with paper towels to drain, as you cook. For the Arrabbiata sauce: Set a large skillet over medium heat and add 3 tablespoons of olive oil. Add chopped garlic, onion and red pepper flakes. Saute until fragrant then add tomatoes and wine. Break up tomatoes with the back of your wooden spoon and simmer uncovered for 20 minutes until some of the juice has reduced. When done, give it a final seasoning with salt and pepper, then puree in a blender (or use an immersion blender) until smooth. Season with salt and pepper and sugar and serve with calamari. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 72378,"Chicken Parm Salad Subs 1/3 cup vegetable stock 1 cup packed basil leaves A handful fresh flat-leaf parsley A handful fresh mint leaves 1/4 cup extra-virgin olive oil 1 large clove garlic, peeled Kosher salt 1/2 cup freshly grated Parmigiano-Reggiano 4 ripe plum tomatoes, seeded and sliced lengthwise into thin strips 1 small red onion or 1/2 medium onion, very thinly sliced or chopped 1 rotisserie chicken Freshly ground black pepper 4 sesame sub rolls, split Olive oil and herb potato chips, for serving Instructions: Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72379,"Black Bean Soup 2 tablespoons olive oil 1/2 cup each onion and red bell pepper, finely diced 2 garlic cloves 1 teaspoon ground cumin 2 (15 ounce) can black beans, rinsed and drained 4 cups chicken broth Garnish: 4 ounces shredded or diced smoked ham, sour cream, pickled jalapeno or nacho peppers Instructions: Heat 2 tablespoons olive oil. Saute 1/2 cup each finely diced onion and red pepper, cover and cook until tender. Add 2 cloves minced garlic and 1 teaspoon ground cumin and saute a few seconds. Add two (15 ounce) cans rinsed and drained black beans and 4 cups chicken broth. Bring to a simmer and cook for 10 minutes to bring flavors together. If too thick, thin with water, then adjust seasoning. Garnish with 4 ounces finely shredded or diced smoked ham, sour cream and pickled jalapeno or nacho peppers, if you wish. ","[Malbec, Tempranillo, Barbera, Garnacha]" 72380,"Lasagna Siciliana 1 tablespoon unsalted butter, melted 1 quart ricotta sopraffina or any whole-milk ricotta 1 large egg
1 bunch fresh flat-leaf parsley, finely chopped, plus extra for garnish
Kosher salt and black pepper
1 quart long-simmered tomato sauce, such as Broders\u2019 Sugo Betti, plus extra for serving 2 pounds fresh pasta sheets, such as Broders\u2019 Fresh Pasta Sheets (about twelve 10-by-6-inch sheets) 1 pound low-moisture whole-milk mozzarella, shredded
8 ounces Grana Padano or Parmigiano-Reggiano, grated 1 pound bulk hot or mild Italian sausage, cooked, chilled and chopped in the food processor
Instructions: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch glass baking dish with the melted butter. Place the ricotta, egg, parsley, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix thoroughly. Assemble the lasagna by evenly spreading 1/4 cup of the tomato sauce on the bottom of the prepared baking dish. Cover the sauce with some of the raw pasta sheets, cutting and piecing together the pasta as necessary to fit the dish (see Cook\u2019s Note). Spread 3/4 cup of the ricotta mixture evenly over the pasta using an offset spatula or your desired utensil. Make sure to get the ricotta to the edges and corners of the dish. Pour 1/2 cup of the tomato sauce onto the ricotta and spread evenly. Sprinkle 1 lightly filled (not packed) cup of the mozzarella over the top, followed by a light handful of Grana Padano and roughly one-fifth of the cooked and chopped sausage. Repeat 4 more times, starting with the pasta. For the sixth and final layer, begin by laying your pasta, then spread the remaining sauce on top. Sprinkle the remaining mozzarella over the sauce. Cover the dish well with aluminum foil to trap in moisture and help the raw pasta cook. Bake, covered, for 30 minutes, then uncover the lasagna and cook until the lasagna has crisped and browned to your liking, 15 to 30 minutes more. Serve with extra warmed tomato sauce and garnish with any remaining Grana Padano and parsley. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 72381,"Roasted Parsnip, Carrot and Ginger Salad with Pomegranate 2 medium sized carrots, peeled and finely sliced 1 parsnip, peeled and finely sliced 2 medium red onions, peeled and finely sliced Zest of 1/2 orange Juice 1 orange 1/2 cup toasted macadamia nuts, crushed 2 tablespoons ginger, grated and peeled 1 3/4 ounces extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/2 cup fresh cilantro leaves Seeds 1 very ripe and red pomegranate Instructions: Preheat oven to 350 degrees F. Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring. Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves. Extract the seeds from the pomegranate and sprinkle over the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72382,"Sheet Pan Scalloped Sweet Potatoes 1 tablespoon unsalted butter 1 1/2 cups heavy cream 1/2 cup salad dressing spread 1 teaspoon fresh thyme leaves, finely chopped Pinch of cayenne 2 cloves garlic, grated Kosher salt and freshly ground black pepper 2 1/4 pounds medium sweet potatoes, peeled (about 5) 1/3 cup freshly grated Parmesan (about 1 1/4 ounces) 1 1/2 cups shredded Gruyere (about 4 1/2 ounces) Instructions: Preheat the oven to 450 degrees F. Grease an 18-by-13-inch sheet pan with the butter. Put the cream, salad dressing spread, thyme, cayenne, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, then turn off the heat.
Thinly slice the potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange half of the potato slices in a single, overlapping layer on the prepared sheet pan and sprinkle with salt and half of the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture over the potatoes.
Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the Gruyere and remaining Parmesan. Cook, uncovered and rotating the pan halfway through, until the potatoes are very brown and crusty on top, 15 to 20 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72383,"Grilled Picante BBQ Chicken 3/4 cup Pace? Picante Sauce 1/4 cup barbecue sauce 6 skinless, boneless chicken breast halves (about 1 1/2 pounds) Instructions: Stir the picante sauce and barbecue sauce in a small bowl. Reserve half the picante sauce mixture to serve with the chicken. Use the remaining mixture to baste the chicken during grilling. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the remaining picante sauce mixture. Discard the remaining picante sauce mixture. Serve the chicken with the reserved picante sauce mixture. Tip: This simple basting sauce also makes a zesty dipping sauce for chicken wings or nuggets. ","[Malbec, Zinfandel, Tempranillo, Garnacha]" 72384,"Pork Sausage Stuffed Zucchini Olive oil, for cooking 1 red onion, finely diced
2 cloves garlic, minced
3 sweet Italian sausage, casings removed
1 teaspoon chopped fresh oregano
3/4 cup grated Parmesan 4 medium zucchini, cut in half lengthwise and centers scooped out
Instructions: Preheat oven to 425 degrees F. Coat bottom of a medium pan over medium heat with olive oil. Add onions and cook until translucent, about 4 minutes. Add garlic and cook until translucent and fragrant, about 3 minutes more. Add the sausage and cook, stirring frequently and breaking up the sausage into crumbles, until cooked through, about 5 minutes. Remove mixture from the heat and allow to cool slightly. Add oregano and Parmesan and stir to combine. Fill each zucchini with the sausage mixture, packing them slightly, and place on a sheet tray. Drizzle with olive oil and bake until golden brown, about 5 minutes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 72385,"Thick Bananas Foster Shake 1 cup sugar 1 stick butter, cut into cubes 1/2 cup heavy cream 2 semi-ripe bananas, peeled and cut into chunks 1 pint vanilla ice cream 1-ounce banana liqueur (recommended: 99 Bananas) 1-ounce white rum Instructions: Melt sugar in a small saucepot on medium heat. When sugar has melted to an amber color, add butter, stirring until melted. Remove from heat and slowly stir in cream being careful not to splatter. Pour half the caramel into a bowl and set aside. Fold bananas into remaining caramel in saucepot and return to medium-high heat. Stir to combine and cook until tender, about 2 minutes. Set aside and let cool slightly. Add ice cream, banana-caramel mixture, banana liqueur and rum to a blender and blitz until smooth. Drizzle remaining caramel down the sides of glass goblets. Pour in shake and serve. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 72386,"Kitchen Clambake 1 1/2 pounds kielbasa 3 cups chopped yellow onions (2 large onions) 2 cups chopped leeks, well cleaned (2 leeks, white parts only) 1/4 cup good olive oil 1 1/2 pounds small potatoes (red or white) 1 tablespoon kosher salt 1/2 tablespoon freshly ground pepper 2 dozen littleneck clams, scrubbed 1 pound steamer clams, scrubbed 2 pounds mussels, cleaned and debearded 1 1/2 pounds large (16 to 20 count) shrimp, in the shell 3 lobsters (1 1/2 pounds each) 1 750-ml bottle good dry white wine Instructions: Slice the kielbasa diagonally into 1-inch-thick slices. Set aside. Saute the onions and leeks in the olive oil in a heavy-bottomed 16- to 20-quart stockpot on medium heat for 15 minutes, until the onions start to brown. Layer the ingredients on top of the onions in the stockpot in this order: first the potatoes, salt and pepper, then the kielbasa, littleneck clams, steamer clams, mussels, shrimp and lobsters. Pour in the white wine. Cover the pot tightly and cook over medium-high heat until steam just begins to escape from the lid, about 15 minutes. Lower the heat to medium and cook another 15 minutes. The clambake should be done. Test to be sure the potatoes are tender, the lobsters are cooked and the clams and mussels are open. Remove the lobsters to a wooden board, cut them up and crack the claws. With large slotted spoons, remove the seafood, potatoes and sausages to a large bowl and top with the lobsters. Season the broth in the pot to taste and serve immediately in mugs with the clambake. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 72387,"Broccoli-Cheddar Potatoes Kosher salt 4 large russet potatoes (about 8 ounces each) 6 slices bacon, cut crosswise into 3/4-inch pieces 6 cups chopped broccoli florets (from 1 bunch broccoli) 4 tablespoons unsalted butter, softened 1/2 cup sour cream Freshly ground pepper 4 scallions, chopped 1 1/2 cups grated cheddar cheese (about 6 ounces) 6 to 8 cups baby spinach Prepared vinaigrette, for serving Instructions: Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes. Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet. Add the broccoli to the boiling water and cook 3 minutes, then drain. Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes. Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 72388,"EZ as 1-2-3-Alarm Turkey Chili 1 (29-ounce) can tomato sauce 1 (14.5-ounce) can diced tomatoes, drained 1 (15-ounce) can chili beans (pinto beans in chili sauce), not drained 1 (15-ounce) can red kidney beans, drained and rinsed 1 cup frozen sliced or chopped carrots 1 cup frozen sweet corn kernels 2 bell peppers (different colors), chopped 1 large onion, chopped 1 to 3 canned chipotle peppers in adobo sauce, chopped, sauce reserved 2 teaspoons chopped garlic 1 teaspoon chili powder 1 teaspoon ground cumin 1 pound raw lean ground turkey Salt Instructions: Combine all of the ingredients except the turkey and salt in a large bowl. Add 2 teaspoons of adobo sauce from the canned chipotle peppers. Mix to combine and coat all of the beans and veggies with sauce.
Put the turkey in the bottom of the crock pot and break it up into small chunks. Pour the chili mixture on top and mix.
Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours. Stir to distribute the turkey. Add salt, to taste.
Mmmmm!!! ","[Malbec, Zinfandel, Tempranillo, Barbera]" 72389,"Glazed Radishes Chateau du Fey 1 pound/500 g radishes (smallish oblong kind) Salt and freshly ground pepper
A knob of butter 2 sugar cubes Instructions: Put the radishes in a saute pan just large enough to hold them. Add enough water just to cover, and season with salt and pepper. Boil until tender, by which time the water should be nearly gone. Add the butter and a cube or two of sugar. Cook for a minute or two until the sugar melts and the radishes become glazed. ","[Chardonnay, Riesling, Gewrztraminer]" 72390,"Lavender Gin Goat Cheese Cookies 3 sticks butter, at room temperature 1 cup sugar 1 teaspoon gin 3 1/2 cups all-purpose flour, plus more for dusting 3 teaspoons dried lavender Pinch or 2 of salt 2 to 3 egg yolks, beaten 6 ounces goat cheese Instructions: Preheat the oven to 350 degrees F. Mix the butter, sugar and gin together until thoroughly blended. Mix in the flour, lavender and salt until it gets doughy. Roll out the dough on a floured surface to 1/2 inch thick. Freeze for 10 minutes. Roll the dough into about 24 little balls and dunk them in the beaten eggs. Put the balls on a silicone baking mat on a baking sheet and smash them with your thumb to make craters. Put some goat cheese in each crater. Bake until lightly golden on the edges, about 10 minutes. ","[Gin Gin, Sauvignon Blanc, Riesling, Gewrztraminer]" 72391,"Camarones al Ajillo Recipe | Shrimp in Garlic Sauce 4 ounces extra virgin olive oil 8 cloves minced garlic 1 bay leaf 1 whole cl pepper 12 ounces peeled and deveined shrimp 1/2 teaspoon salt 1/4 teaspoon ground black pepper 6 ounces dry white wine 1 lemon, cut in half 1 tablespoon chopped parsley Instructions: In a saute pan, heat olive oil and saute garlic, bay leaf, and cl pepper until garlic is golden brown. Add shrimp, salt, and pepper and saute for 2 minutes. Add white wine and reduce in half. Add juice from 1/2 lemon. Then add parsley. Serve very hot and garnish with other 1/2 lemon. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 72392,"Roasted Pumpkin with Pistachios and Gorgonzola 2 sugar pumpkins or butternut squash 1 1/4 cups EVOO Salt and freshly ground black pepper Freshly grated nutmeg 1 cup pistachios, shelled 1/2 cup apple cider vinegar 3 tablespoons honey 3 tablespoons Dijon mustard 1/4 cup finely chopped fresh chives 10 to 12 cups mixed baby spinach and baby arugula 2 cups crumbled gorgonzola cheese Instructions: Preheat the oven to 400 degrees F. To peel the pumpkin, halve it, and then scoop out the seeds. Cut it into wedges, carve the flesh away from the skin, and then chop it into 1-inch cubes. (If using butternut squash, cut the squash in half, separating the upper half from the bulbous bottom. Use a sharp vegetable peeler or paring knife to trim away the skin. Chop the squash into 1-inch cubes.) Place the pumpkin on a baking sheet and drizzle with 2 tablespoons EVOO and season with the salt, pepper and nutmeg. Place in the oven and roast until golden brown and cooked through, 30 to 35 minutes. Add the pistachios during the last 5 to 10 minutes of cooking. Let cool to room temperature.
While the pumpkin is roasting, make the vinaigrette. In a small mixing bowl, combine the vinegar, honey and mustard. In a slow stream, whisk in the remaining EVOO, add the chives and season with salt and pepper. In a large mixing bowl, combine the cooked and cooled pumpkin with the pistachios and the baby spinach and arugula. Toss and the adjust seasoning. Arrange on a platter and top with crumbles of the gorgonzola. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]

" 72393,"Mini Beef Wellingtons 2 tablespoons unsalted butter 1 pound button mushrooms, finely chopped
1 teaspoon fresh thyme leaves (from about 2 sprigs)
1 tablespoon sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Two 8-ounce beef filets, each cut into 8 cubes (16 cubes total) 1 tablespoon olive oil
2 tablespoons Dijon mustard
8 thin slices prosciutto, halved crosswise
1 sheet frozen puff pastry, thawed 1 large egg yolk, lightly beaten Sea salt, for sprinkling Instructions: Heat the butter in a medium skillet over medium heat. Add the mushrooms and thyme and cook, stirring occasionally, until all the moisture has evaporated from the mushrooms, 12 to 15 minutes (make sure to cook out all the moisture or your pastry will not become crisp). Add the sherry vinegar and cook 1 more minute. Season with the kosher salt and pepper and let cool completely. Lay out a few sheets of paper towels and pat dry the filet cubes. Heat the olive oil in a large cast-iron pan over high heat. In batches if necessary, sear all sides of the meat cubes, about 45 seconds per side. Remove from the pan and let rest until cool, then brush on all sides with the Dijon mustard. On a baking sheet, lay out a half slice of prosciutto and spread with a thin layer of the mushroom mixture. Place a filet cube in the center and wrap the prosciutto around it. Repeat with the remaining prosciutto, mushroom mixture and filet cubes. Wrap the baking sheet with plastic wrap and pop it in the freezer for 15 minutes. Preheat the oven to 400 degrees F. Line a second baking sheet with parchment paper. Cut sixteen 2-inch squares from the pastry. Put a prosciutto-wrapped filet cube in the middle of each puff pastry square. Bring the corners together and seal, using water if necessary to get the pastry to stick together. Place the Wellingtons seam-side down on the lined baking sheet. Beat the egg with 1 teaspoon water, then brush the pastry with the egg wash. Sprinkle with some sea salt. Bake until golden, about 5 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72394,"Simple Salad with Balsamic Vinaigrette 2 bags ready to use mesclun greens Pinch salt Freshly ground black pepper Balsamic Vinaigrette, recipe follows 1 pint grape tomatoes 1 yellow bell pepper, seeded, halved and thinly sliced 1 shallot, peeled and roughly chopped 1 tablespoon chopped fresh basil leaves 1/4 cup balsamic vinegar 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 cup olive oil Instructions: Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side. Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72395,"Linzer Bars 1/2 pound whole shelled hazelnuts 1 cup cake flour, plus more for dusting 1/2 pound unsalted butter, room temperature, cut into chunks 1 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 teaspoon lemon zest 1 egg 1 1/2 cups raspberry jam Powdered sugar, for decorating Instructions: Preheat oven to 400 degrees F. Position the rack in the middle of the oven. Spread hazelnuts in a single layer on a baking sheet and toast them in the oven until golden, about 10 minutes. Turn oven off since you will not need it on again for at least 45 minutes. Empty nuts onto a folded towel, enclosing them between the folds, and rub them to remove their skins. Transfer the nuts to a strainer and carefully discard the skins. Allow nuts to cool to room temperature. Put the hazelnuts in a food processor fitted with the stainless-steel blade and pulse a few times. Add cake flour and process until the nuts are finely ground. Set aside. In a mixer fitted with the paddle attachment, beat butter, sugar, cinnamon, cloves, and lemon zest on medium speed until light and creamy. Turn the mixer off and scrape down the sides of the bowl. Over medium speed, add the egg and continue mixing for 1 more minute. Reduce the speed to low, add the hazelnut-flour mixture, and continue mixing until well blended into a smooth dough. Divide the dough into 2 portions, with 1 portion about 8 ounces or 1/3 of the dough. Transfer to a medium pastry bag fitted with a number 1 plain tip and set aside. With the remaining 2/3 of the dough (about 20 ounces), form into a 1-inch flat disc. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350 degrees F. With a marking pen, trace a 16 by 13-inch rectangle shape on parchment paper. Place paper, marked side down, onto a baking sheet. With the reserved dough in the pastry bag, pipe straight parallel lines, about 1-inch apart, inside the marked rectangle. Then pipe a second set of parallel lines at a 45 degree angle to the first set of lines to make a trellis shape. Refrigerate until needed (dough should be well chilled before using). With more cake flour, lightly dust a pastry board or work surface with flour. With a rolling pin, roll out the dough to a rectangular shape, about 15 by 12 inches by 1/4-inch thick. Transfer dough to a parchment lined baking sheet and trim any excess dough to make an even rectangle. Bake for 20 minutes, or until dough starts to color. Remove baking sheet from the oven and transfer to a rack. Leave oven on. Allow dough to cool for at least 10 minutes. Spread raspberry jam over the entire surface of the cooled dough. Carefully place the refrigerated trellis-shaped dough over the jam. Return to the oven and bake for 20 minutes, or until crust is golden in color. Allow to cool completely before cutting. Trim edges and then cut into 3 by 1-inch bars. Lightly dust bars with powdered sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72396,"BBQ Brisket Sandwich with Caraway Coleslaw 1 cup ketchup 1 cup red wine
1/2 cup tomato paste
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce 2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
4 pounds brisket 1 teaspoon kosher salt
Freshly ground black pepper Pretzel Challah Buns, homemade or store-bought, recipe follows 1/2 green cabbage, thinly sliced (about 4 cups) 1/4 red cabbage, thinly sliced (about 2 cups) Kosher salt
1/4 cup mayonnaise
1 tablespoon sugar
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon Dijon mustard 1/2 teaspoon caraway seeds
Freshly ground black pepper 4 carrots, cut into matchsticks (about 1 1/2 cups) 1/2 sweet onion, thinly sliced (about 1 cup) 3 1/2 cups (448 grams) all-purpose flour, plus more for dusting 1/4 cup (50 grams) sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon kosher salt
3/4 cup (178 grams) warm water, 105 to 110 degrees F 1/3 cup (66 grams) flavorless oil, plus more for the bowl 3 large eggs
1 cup (230 grams) baking soda
Coarse pretzel salt, for sprinkling
Instructions: For the BBQ sauce: Add the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne to the pot of a multi-cooker or slow cooker. For the brisket: Season the brisket with the salt and some pepper and add to the pot with the BBQ sauce, coating the brisket in the sauce. Cook until tender, on high for 4 to 5 hours or on slow cook for 8 to 10 hours. While the brisket is cooking, prepare the coleslaw. For the caraway coleslaw: Toss together the green and red cabbage with 1 teaspoon salt in a large bowl and massage to soften; set aside. In a medium bowl, whisk together the mayonnaise, sugar, vinegar, mustard, caraway, 1/4 teaspoon salt and some pepper. Pour over the cabbage mixture, add the carrots and onions and toss to combine. Keep in the fridge until ready to serve. When the brisket is tender, remove it from the pot and rest the meat for 10 minutes. Cut slices against the grain. While the meat is resting, reduce the sauce. If you are using a multi-cooker, set to simmer for about 10 minutes to thicken. If you are using a slow cooker, remove the sauce to a small saucepot and reduce until thickened, about 10 minutes. Slice the buns, toast them and spread some of the BBQ sauce on each slice. Top with the sliced brisket and coleslaw. In a medium bowl, combine the flour, sugar, yeast and kosher salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and 2 of the eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours. While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F. Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven). Line a baking sheet with parchment paper. Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes. Increase the oven temperature to 375 degrees F. Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.) Whisk together the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 72397,"Strawberry Shortcake Ice Cream Cake 2 sticks unsalted butter, at room temperature, plus more for the pans 2 1/4 cups cake flour, plus more for the pans 2 teaspoons baking powder 1/2 teaspoon salt 1 cup packed light brown sugar 1/2 cup plus 2 tablespoons granulated sugar 4 large eggs 1 tablespoon plus 2 teaspoons pure vanilla extract 3/4 cup whole milk 1 pint strawberry ice cream 1 pint vanilla chocolate chip ice cream 4 cups strawberries (about 2 pints), hulled and quartered 1 tablespoon fresh lemon juice 2 cups cold heavy cream 1/2 cup confectioners' sugar Instructions: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess. Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat). Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely. Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes. Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour. Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss. Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree. Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 72398,"Spiced Crabs and Shrimp With Potatoes 2 tablespoons dill seeds 2 tablespoons dried dill 2 tablespoons mustard seeds 2 tablespoons chili powder 2 tablespoons sweet paprika 2 tablespoons coriander seeds 2 tablespoons white peppercorns 2 teaspoons celery seeds 2 teaspoons red pepper flakes 3 bay leaves 10 sprigs thyme 1/2 bunch parsley 1 head garlic, cut in half horizontally 4 leafy stalks celery, halved crosswise Kosher salt 12 live jumbo blue crabs or 6 Dungeness crabs 1 1/2 pounds new potatoes 2 pounds extra-large shrimp (unpeeled) Melted butter, for dipping Instructions: Combine the dill seeds, dried dill, mustard seeds, chili powder, paprika, coriander seeds, peppercorns, celery seeds, red pepper flakes and bay leaves in a small bowl. Transfer to a blender or spice grinder in batches and pulse until coarsely ground. Fill a large deep pot with 8 quarts water. Add the spice mixture, thyme, parsley, garlic, celery and 1/4 cup salt. Cover and bring to a boil over high heat. Uncover, reduce the heat and simmer, 30 minutes. Meanwhile, put the crabs in a large colander in the sink. Holding each crab with tongs, run under cold water to wash away sand. Transfer to a large container of ice water and soak 15 minutes. (This relaxes the crabs and helps remove the grit.) Remove the crabs and discard the water. If the crabs are still sandy, repeat. Bring the spiced broth to a boil over high heat. Wrap the potatoes in cheesecloth and tie closed. Add the crabs to the broth, then the potatoes; cover and cook, stirring once or twice, until the crab shells are bright red, 15 to 20 minutes. Remove the potatoes after 15 minutes. Transfer the crabs to a platter or newspaper with tongs, letting the excess liquid drain into the pot. Let sit at least 5 minutes before eating. Meanwhile, add the shrimp to the pot, stir once and cook until the shells are pink, 5 to 6 minutes. Remove with a slotted spoon. Season the crabs, shrimp and potatoes with salt. Serve with melted butter and the broth, for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72399,"Spinach and Feta Rugelach 10 ounces frozen chopped spinach 2 tablespoons unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 tablespoons all-purpose flour, plus more for dusting
3/4 cup crumbled feta 3 tablespoons heavy cream
1 teaspoon lemon juice
A few shakes hot sauce
One 14.1-ounce box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough 1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling
Instructions: Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Set the frozen spinach out on a plate at room temperature to soften slightly. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired. Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling. Lightly brush the tops with egg wash and sprinkle with sea salt. Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 72400,"Almond Gougeres 1 cup milk 8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
1/4 cup almond flour
5 large eggs
1 cup grated Gruyere cheese 2 teaspoons freshly ground black pepper
2 teaspoons minced fresh thyme Aged Gouda or Gruyere, shredded or grated, for sprinkling
Instructions: Preheat the oven to 350 degrees F. Add the milk, butter and salt to a medium saucepan and bring to a boil over medium heat. Add the all-purpose flour and almond flour; stir vigorously using a heat-proof spatula. Cook, stirring constantly, until a dense dough that pulls away from the side of the pot forms, about 3 minutes. Transfer the dough to a stand mixer fitted with the paddle attachment and run briefly to cool a bit. Add 1 egg at a time, making sure the egg is fully incorporated before adding the next. Add the Gruyere, pepper and thyme; mix until just combined. Using a 1-tablespoon scoop, drop the dough onto a parchment-lined cookie sheet. Top with a sprinkle of cheese. Bake until puffed up and browned in color, 30 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72401,"Jalapeno-and-Citrus Roasted Pig 5 pounds oranges, juiced (rinds reserved) 5 pounds lemons, juiced (rinds reserved) 5 pounds limes, juiced (rinds reserved) 5 pounds fresh jalapenos, halved lengthwise 5 bunches cilantro, roughly chopped 10 pounds kosher salt 16 pounds ice 1 100-pound pig, head and trotters removed, butterflied, bone out to the first leg joint (ask your butcher to do this) Instructions: Make the brine: Combine the citrus juices and rinds, jalapenos, cilantro, salt, ice and 8 gallons water in the cooler and mix until well combined. Add the pig belly-side up, making sure it is submerged. Place the cooler in a cool place to brine for 24 hours. Set up the La Caja China according to the directions. Remove the pig from the brine; pat it dry. Arrange it between the 2 grates of the La Caja China, using the hooks to secure. Place in the box skin-side down. Place the ash pan and charcoal grid on top of the box, then pile 16 pounds of coals on top and ignite. Spread out the coals and let cook, undisturbed, until the meat is cooked through, about 3 hours, adding more coals every hour. Carefully open the La Caja China. Using heatproof gloves, flip the pig (and the grates) so it is skin-side up. Use a sharp knife to score X's in the skin, being careful not to pierce through to the meat. Place the top back on the box. Cook until the skin is crisp, about 45 more minutes. Let rest at least 20 minutes. To serve, carefully remove the pig and carve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 72402,"Cinnamon Dusted Cornish Game Hen with Sweet Potato Risotto 4 Rock Cornish game hen breasts with bone (8 halves) Salt and pepper Cinnamon 3 sweet potatoes, plus 1, sliced thinly and fried 2 tablespoons butter 1/4 teaspoon ginger, chopped 1 cup sugar 1 cup water 1 cup fresh cranberries 1/4 cup Port wine 12 ounces Arborio rice, cooked 1/4 cup Riesling 1/2 vanilla bean 4 tablespoons mascarpone 1 teaspoon orange zest 4 tablespoons walnuts, toasted Chervil leaves Instructions: Rub hen breasts with salt, pepper, and cinnamon. Let sit for 10 minutes. Preheat oven to 350 degrees F. Dice 3 sweet potatoes. Heat skillet, add sweet potato with butter and ginger. Toss until lightly brown. Place in the oven and roast until slightly al dente. Reserve. Combine sugar, water, and cranberry, and Port wine in same pot. Reduce slowly until thick. Puree and put through chinois. Put back on the stove and reduce until syrupy. Reserve. Add risotto to pan. Add Riesling. Scrape 1/2 vanilla bean, stirring until incorporated. Add mascarpone. Fold in roasted sweet potato. Sear off game hen breasts and finish in oven, keeping tender and juicy. Blanch orange zest in hot water for approximately 2 minutes. Put risotto in the bottom of a bowl or plate, with game hen breasts crossed on the top. Garnish with crispy sweet potato, toasted walnuts, chervil, and drizzle with cranberry syrup. Top with orange zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Brut]

" 72403,"Mortadella with Balsamico 2 1/4 cups chicken stock 1 tablespoon unflavored powdered gelatin (from a 1/4-ounce envelope) 1/2 stick (1/4 cup) butter 1/4 cup flour 1 1/2 cups heavy cream 1 pound mortadella, cut into 1-inch cubes Nutmeg Salt and freshly ground pepper Crusty bread, crushed pistachios, arugula, and balsamic vinegar for serving Instructions: In a small bowl, sprinkle 1/4 cup chicken stock with the gelatin; set aside 5 minutes. Cook in a microwave until liquefied, about 1 minute; set aside.
In a small saucepan, melt the butter over medium-low heat; stir in the flour. Cook 2 minutes and whisk in the remaining stock, gelatin mixture, and 1/2 cup cream. Season with nutmeg, salt, and pepper; cook 5 minutes.
In a food processor, puree the mortadella until smooth and blend in the cream mixture. Set aside to cool.
Meanwhile, beat the remaining 1 cup heavy cream until stiff peaks form; fold into the mortadella mixture. Transfer the mousse to a 2-quart dish; cover and refrigerate at least 6 hours.
Serve the mousse on toasted bread slices; top with pistachios and arugula. Drizzle with balsamic vinegar before serving. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 72404,"Spicy Cocoa Cream and Strawberries 1 cup heavy cream 2 tablespoons superfine sugar 2 tablespoons unsweetened cocoa powder Small pinch cayenne pepper 2 pints strawberries, rinsed Instructions: Using a hand-held electric mixer, whip the cream until frothy. While whipping at low speed, gently sprinkle in the sugar, cocoa powder, and cayenne until well combined. Transfer to a bowl and serve with strawberries for dipping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 72405,"Mini Rotini with Carrots and Peas 1 box Piccolini Rich in Fiber - White Mini Rotini 4 tablespoons extra virgin olive oil 2 medium sized leeks 1 cup green peas 3 diced carrots 4 leaves chopped basil Salt and black pepper to taste 1/2 cup Parmigiano-Reggiano cheese, grated Instructions: Transform peas and carrots into something special with the simple addition of leeks. Cut the leeks into thin slices, white part only. In a skillet, heat olive oil over medium heat. Add leeks, carrots and green peas and cook until softened, approximately 7-8 minutes. Meanwhile, cook pasta according to directions. Drain pasta and toss with the vegetables in the skillet, add salt and black pepper to taste. Stir in basil and cheese before serving. © 2011 Barilla. All Rights reserved. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72406,"Rompope 8 1/2 cups milk 2 cups sugar 2 small cinnamon sticks 8 egg yolks 1 cup brandy Instructions: Combine 8 cups of the milk, sugar and cinnamon in a saucepan and bring to a boil. Simmer, stirring occasionally, 15 minutes. In a bowl, combine the egg yolks with the remaining milk. Slowly pour into the milk mixture and simmer, stirring frequently, until it reaches the consistency of a thick sauce, about 10 minutes. Stir in the brandy and remove from heat. Pour into a pitcher and chill. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 72407,"Cranberry Upside-Down Cake 2 tablespoons unsalted butter, melted, plus more for greasing the pan 20 ounces frozen cranberries 2/3 cup sugar Zest and juice of 1 orange 2 sticks (16 tablespoons) unsalted butter, at room temperature 1 1/2 cups sugar 3/4 cups heavy cream 4 large eggs 2 teaspoons pure vanilla extract 1 teaspoon almond extract 3 cups all-purpose flour (see Cook's note) 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 tablespoon honey Whipped cream, for serving Instructions: For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment. Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes. For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined. Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes. Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72408,"(Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup 2 tablespoons canola oil Leftover asparagus stems from Asparagus and Tomato Tart, recipe follows 1/2 cup chopped yellow onion 2 cups milk 1 tablespoon chopped fresh parsley leaves 1 can cream of potato soup 2 tablespoons sour cream Salt and pepper One 9-inch frozen pie crust 2 slices bacon, chopped 1 medium onion, chopped 1 bunch fresh asparagus tips, reserve stems for another use 1/2 cup ricotta cheese 1/4 cup milk 2 eggs, lightly beaten 1 tablespoon chopped fresh parsley leaves One 14.5-ounce can diced tomatoes, drained well, divided 1/2 teaspoon salt, plus more for seasoning 1/4 freshly ground black pepper, plus more for seasoning 1 1/2 teaspoons chopped fresh basil leaves 1 teaspoon balsamic vinegar Instructions: Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve. Preheat oven to 375 degrees F. Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes. Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes. In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust. Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature. In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72409,"The Cowboy Sundae 1 cup sea salt 1 cup caster (superfine) sugar
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon ground fennel seed
1 tablespoon ground chipotle
One 5- to 7-pound bone-in pork shoulder
2 tablespoons sea salt 1 teaspoon fresh rosemary leaves, finely chopped
1 teaspoon toasted fennel seed, finely crushed in a mortar
2 pounds russet potatoes
1 gallon canola or peanut oil for deep frying
5 cups shredded green cabbage 2 cups shredded purple cabbage
1/3 cup roughly chopped cilantro leaves and finely chopped stems 1 cup mayonnaise
1 tablespoon tarragon vinegar
1 teaspoon soy sauce
1 tablespoon minced garlic
Barbecue sauce for garnish
Instructions: For the pulled pork: Mix salt, sugar, black pepper, paprika, garlic powder, fennel seed, and chipotle in a bowl. Generously coat pork shoulder in the rub. Using applewood or hickory wood, maintain a temperature of 210 degrees F in your smoker. Add a water pan and arrange the pork directly on the grill and smoke, spritzing every hour, until pork reaches an internal temperature of 200 degrees F on a probe thermometer, roughly 12 hours. Carefully remove pork from smoker. Wearing barbecue gloves, pull the shoulder apart while the pork is still hot. For the fries: Prepare a seasoning salt by combining sea salt, rosemary and fennel seed. Cut potatoes with a wall-mounted fry cutter equipped with a 1/2 inch cutting screen. Deep fry in oil heated to 350 degrees F for 90 seconds. Cool to room temperature. Fry again at 350 degrees F for an additional 2 minutes or until golden brown. Transfer to a mixing bowl and add approximately 1 teaspoon of the seasoning salt. For the slaw: Mix green and purple cabbage together. Add cilantro. Mix mayo, tarragon vinegar, soy sauce and garlic in a bowl. Combine the cabbage mixture with the dressing and mix thoroughly. To assemble, place 1 pound of freshly fried and seasoned fries on a plate. Top with 1/2 pound of pulled pork. Place 1 cup of slaw on top of the pork. Drizzle the slaw with barbecue sauce and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72410,"Mexican Pot Roast Tacos 2 pounds beef shoulder Kosher salt Freshly ground black pepper Extra-virgin olive oil 2 cloves garlic, smashed 1 large onion, sliced One 28-ounce can crushed tomatoes, (recommended: San Marzano) 1 tablespoon ancho cl powder 1 tablespoon cayenne pepper 1 tablespoon ground cumin 3 bay leaves Vegetable oil, for deep frying 6 fresh medium corn tortillas 3 cups finely shredded white cabbage Guacamole, recipe follows 1/4 bunch fresh cilantro leaves One 28-ounce can whole tomatoes, drained, reserving the juice (recommended: San Marzano) 1 small red onion, roughly chopped 1 Serrano cl 1 garlic clove, roughly chopped 2 limes, juiced 1/2 cup chopped cilantro leaves Kosher salt Freshly cracked black pepper Extra-virgin olive oil, for drizzling 6 ripe avocados 3 limes, juiced 1 medium yellow onion, chopped 1 garlic clove, smashed then minced 2 serrano chiles, cut into rounds 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped Extra-virgin olive oil Kosher salt Freshly ground black pepper Instructions: Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside. Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt. To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry. To assemble the tacos: Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves. Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork. Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. ","[Sangiovese, Tempranillo, Barbera, Grenache]" 72411,"Mustard Mayo 1 1/2 cups good mayonnaise 3 tablespoons Dijon mustard 1 1/2 tablespoons whole-grain mustard 1/3 cup sour cream 1/4 teaspoon kosher salt Instructions: Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72412,"Spicy Southwest Penn Cove Mussels 2 tablespoons chopped garlic 1/4 cup olive oil 1 cup dry white wine or beer 1/2 lime, juiced 4 pounds mussels 1/2 cup chopped scallions 1/4 cup chopped parsley 1 tablespoon red cl flakes 1/2 cup chopped plum tomatoes 2 tablespoons chopped fresh cilantro Instructions: Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and cl flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 72413,"Grilled Shrimp with Garlic Mayo 12 medium shrimp, frozen defrosted Bamboo skewers, soaked in water for at least 30 minutes 1/4 cup plus 1 tablespoon roasted garlic salad dressing, divided Salt and pepper 1/3 cup mayonnaise 1 teaspoon minced garlic 1 teaspoon paprika Instructions: Preheat grill to medium. Pat shrimp dry with paper towels, and place on bamboo skewers. Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill. Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired. In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 72414,"Sopapillas 2 cups all-purpose flour 2 teaspoons baking powder 1 tablespoon sugar 1 teaspoon salt 2 tablespoons vegetable shortening 3/4 cup warm water, plus more as needed Peanut oil, for frying Honey or cinnamon sugar, for serving Instructions: Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.) Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle. Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat. Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar. ","[Rioja, Tempranillo, Garnacha, Barbera]" 72415,"Slow-Cooker White Bean Soup 1 1/4 cups dried cannellini beans, picked over and rinsed 3 carrots, roughly chopped 3 stalks celery, roughly chopped 2 cloves garlic, finely chopped 1 15-ounce can fire-roasted diced tomatoes 2 tablespoons extra-virgin olive oil 4 cups low-sodium chicken broth 2 bay leaves Kosher salt and freshly ground pepper 3 ears corn, shucked 4 ounces Black Forest ham, diced 3 tablespoons chopped fresh chives, plus more for topping Instructions: Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes with their juices and 1 tablespoon olive oil. Add the chicken broth, 1 cup water, the bay leaves, 1/2 teaspoon salt and a few grinds of pepper. Stir well, cover and cook on low until the beans and vegetables are tender, 7 to 8 hours. Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72416,"Ginger Vegetable Stir Fry 1/4 cup vegetable oil 2 medium carrots, julienned 2 cups sweet potato, julienned 2 cups fresh broccoli florets 2 cups fresh green beans, cut into 2-inch pieces 2 cups thinly sliced red onion 2 teaspoons cornstarch 1/2 cup orange juice 1/4 cup soy sauce 1 teaspoon fresh ginger, minced 2 garlic cloves, minced Instructions: Heat oil in a large skillet or wok over high heat. Add carrots, sweet potato, broccoli, green beans and onion and stir-fry for 5 minutes until vegetables are crisp-tender.
In a small bowl, combine cornstarch, orange juice and soy sauce until smooth. Stir the soy sauce mixture along with the ginger and garlic into the vegetables. Continue to cook and stir for 2 minutes or until sauce has thickened. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 72417,"Beef Enchiladas 2 pounds ground beef 1 tablespoon black pepper
1 teaspoon chili powder 1 teaspoon garlic powder 1/2 bunch fresh cilantro 1 cup all-purpose flour 1 cup vegetable oil 1/4 cup beef bouillon 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon black pepper
1/2 teaspoon salt Nonstick cooking spray, for the griddle 18 corn tortillas 2 cups shredded Cheddar 1 diced onion, optional
Instructions: For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through. For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes. For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds. Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used. Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 72418,"Lowcountry Aioli 1/2 sweet onion, quartered 1/2 pound tomatoes, halved crosswise 1 large green bell pepper, halved lengthwise and seeded 1 fresh Charleston hot or habanero cl, halved 1 tablespoon olive oil 1 1/2 tablespoons finely chopped garlic 1/2 teaspoon kosher salt 2 cups mayonnaise 1/2 teaspoon black pepper 1 to 3 teaspoons white-wine vinegar, or to taste Instructions: Preheat oven to 400 degrees F. Toss onion, tomatoes, bell pepper, and cl with oil in a shallow (1-inch) baking pan and arrange vegetables, cut sides down, in 1 layer. Roast, turning onion once or twice, until vegetables are charred and tender, about 20 to 25 minutes. Discard skins from tomatoes and bell pepper. Chop tomatoes and drain in a sieve, discarding juices. Finely chop onion and bell pepper. Mince cl. Mince garlic and mash to a paste with kosher salt. In a bowl, blend together mayonnaise, garlic paste, and black pepper. Add cl, about 1/4 at a time, tasting for desired heat. Stir in tomatoes, bell pepper, onion, and vinegar. Aioli can be made 1 day ahead and chilled, covered. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72419,"Foie Gras in a Pumpkin Terrine 1 (3 to 4 pound) pumpkin, top, seeds, and membranes carefully removed 1 (1 1/2 pound) whole, Grade A foie gras, at room temperature, cleaned and deveined Course salt Freshly ground white pepper 1 cup Banyuls or tawny Port Serving suggestion: hot crusty bread Instructions: Preheat oven to 275 degrees F.
Cover a baking sheet with wrinkled aluminum foil so the pumpkin will rest securely flat on it. Place the pumpkin on the foil.
Season foie gras with salt and pepper. Pour wine into pumpkin shell and sprinkle with salt and pepper. Place foie gras in pumpkin, the large lobe underneath the smaller lobe. Cover with the pumpkin top, and wrap pumpkin securely in aluminum foil. Bake until the internal temperature of the liver reaches 120 degrees F, about 2 hours. Remove pumpkin from oven, discard foil, and cool to room temperature. Refrigerate overnight.
Remove pumpkin from refrigerator 30 minutes before severing. Serve at table, using a hot spoon to scoop out foie gras.
Serve with slices of crusty French bread. ","[Champagne, Pinot Noir, Barolo, Rioja]" 72420,"Corny Salad 6 ears fresh corn 2 limes 2 tablespoons hot sauce, eyeball it 1/4 cup extra-virgin olive oil, eyeball it 4 generous handfuls baby spinach, chopped 1 small red onion, chopped 1 red bell pepper, seeded and chopped Salt and freshly ground black pepper Instructions: Fill a tall pot with 2 to 3 inches of water. Bring to a boil. Add corn ears, cover pot reduce to simmer and cook 3 to 5 minutes depending on sweetness of corn and how crisp you like it. Remove and let cool enough to handle. Scrape corn from cobs by running knife along cob and balancing the corn upright on fat end of cob. In a bowl combine the zest of 1 lime, the juice of 2 limes and the hot sauce. Whisk in extra-virgin olive oil, and add the spinach, onions, bell pepper and corn. Toss the salad to combine and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 72421,"Double Chocolate Mint Cupcakes 1 cup granulated sugar 3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1/2 cup vegetable oil
1 1/4 teaspoons peppermint extract
2 large eggs, at room temperature
1/2 cup semisweet chocolate chips
One 16-ounce can white frosting
20 starlight mints or mini candy canes, broken into small pieces
Red sprinkles, optional
Instructions: Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined. Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan. Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 72422,"Green Dream Smoothie 1 cup unsweetened almond milk 1 packed cup or 1 big handful kale 2 tablespoons almond butter or peanut butter 1 large banana, preferably frozen (peel before freezing) 1 to 2 dates, optional Instructions: Blend the almond milk, kale, almond butter, banana, dates if using and 3 ice cubes in a blender on low speed until everything begins to combine. Raise the setting to high and blend until everything is well combined and the smoothie begins to have a creamy consistency. Taste; if you like it colder, add more ice cubes and continue to blend until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72423,"Succotash 1 tablespoon shallots 1 red pepper, diced small 1/2 cup corn kernels 1/2 teaspoon each, rosemary, thyme, sage 1/4 cup lima beans, cooked 1/2 cup vegetable stock 2 large tomatoes, peeled, seeded and chopped 1/4 cup black beans, cooked 1/2 cup butternut squash, cooked and diced 1 tablespoon butter Lemon juice, to taste Salt and pepper, to taste Instructions: In a medium size sauce pot, over medium heat, cook shallots, pepper, and corn, stirring until wilted. Add herbs, lima beans and vegetable stock. Raise heat and bring liquid to a boil. Simmer liquid to reduce by half, about 10 minutes. Add tomatoes, black beans and butternut squash, heat through. Finish with butter and add lemon juice and salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 72424,"Cheesy Tomato Soup 2 tablespoons salted butter 2 tablespoons olive oil
2 cloves garlic, minced
1 yellow onion, diced
1 tablespoon fresh thyme, minced
1 tablespoon fresh oregano, minced
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1/2 cup white wine
One 32-ounce bottle tomato juice
Two 14.5-ounce cans stewed tomatoes
3 tablespoons sugar
1 cup heavy cream
1/2 cup freshly grated Parmesan
1/2 cup freshly grated pecorino cheese 1/2 cup chopped fresh basil
Finely minced fresh parsley, for serving
12 slices baguette 6 tablespoons olive oil
6 thick slices Cheddar cheese
Instructions: Preheat the oven to 375 degrees F. For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few pinches of salt and pepper. Cook until the onions are translucent, about 5 minutes. Increase the heat to medium high and add the tomato paste. Stir and cook for 30 seconds. Add the wine, scraping the bottom of the pot to deglaze. Pour in the tomato juice, stewed tomatoes and sugar. Bring it to a boil and reduce to a simmer. Simmer gently for 10 minutes. For the croutons: Meanwhile, drizzle both sides of each baguette slice with 1/2 tablespoon of the olive oil and arrange them on a baking sheet. Bake until slightly toasted, 6 to 8 minutes. Set aside. Add the heavy cream, Parmesan, pecorino and basil to the soup. Taste and adjust the seasoning if necessary. To serve, preheat the broiler. Ladle the soup into 6 ovenproof bowls and put on a baking sheet. Place 2 croutons onto each bowl and top with a piece of the Cheddar. Broil the soups just long enough for the cheese to get bubbly and slightly toasted. Serve each bowl with a sprinkle of parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 72425,"Heirloom Tomato Panzanella 2 pounds ripe heirloom tomatoes, peeled, seeded, and diced 1/4 cup minced red onion 2 teaspoons minced garlic 1/2 cup extra-virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh tarragon leaves 1 teaspoon sea salt, preferably gray salt Several grinds black pepper Panzanella Croutons, recipe follows 2 cups trimmed arugula Wedge Parmesan, for shaving Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients. In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well. Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately. Michael's Notes: I've used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives. 1/4 cup unsalted butter 1 tablespoon minced garlic 6 cups crustless cubed day-old bread (1/2-inch cubes) Sea salt, preferably gray salt, and freshly ground black pepper 6 tablespoons finely grated Parmesan Instructions: Preheat oven to 375 degrees F and preheat a cookie sheet in it. Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container. Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 72426,"Greek Meatball Hero 1 cup breadcrumbs 1 cup milk
2 pounds ground beef
1 cup crumbled feta
1/2 cup grated Parmesan
1 tablespoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 cloves garlic, finely chopped
2 eggs
2 plum tomatoes, diced 1 English cucumber, diced
1 red onion, thinly sliced
3 tablespoons fresh parsley leaves, finely chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Salt
4 hero rolls
8 ounces homemade or store-bought tzatziki Instructions: For the meatballs: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Mix the breadcrumbs with the milk in a small bowl and rest for 5 minutes. In a large bowl, combine the breadcrumb mixture, the beef, feta, Parmesan, oregano, salt, pepper, garlic and eggs. Portion the meatballs into 3-ounce balls (16 meatballs total), then roll in your hands and place on the prepared baking sheet. Bake until the meatballs start to brown, 15 minutes. For the hero: Place the tomatoes, cucumbers, onions and parsley in a bowl. Drizzle the olive oil and lemon juice into the bowl and gently toss the vegetables to coat. Season the salad with salt and set aside. Split the hero rolls lengthwise three-quarters of the way through (one end should still be connected). Toast the inside of the rolls on a hot griddle. Place the cooked meatballs on the griddle to crisp the outside and heat through. Place 4 meatballs in a toasted hero roll, then dollop 2 ounces of the tzatziki over the top, and finish with some of the salad. Repeat for the remaining hero rolls, then serve. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]" 72427,"Valerie's Chicken Enchiladas 4 vine-ripened tomatoes (about 1 1/4 pounds) 1 poblano pepper
1/2 large yellow onion, quartered 3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt 1/2 cup fresh cilantro leaves (about 1/2 bunch)
3 tablespoons red wine vinegar
2 teaspoons adobo sauce, from canned chipotles in adobo 1/2 teaspoon coriander
1/2 teaspoon cumin
One 28-ounce can tomato puree
1 cup chicken stock
3 cups shredded white-meat chicken, from 1 large rotisserie chicken
Fourteen 5 1/2-inch yellow corn tortillas 2 cups shredded Monterey Jack cheese (about 4 ounces)
2 tablespoons sliced black olives
1/2 cup crumbled queso fresco 1 cup sour cream
2 avocados, sliced
1/2 cup fresh cilantro leaves (about 1/2 bunch)
2 limes, cut into wedges
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Add the tomatoes, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the oil to coat, and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano over, and continue roasting until the poblano and onions are charred and the tomatoes are soft and beginning to split, another 15 minutes. Let cool for at least 20 minutes.